Category: Cakes

Posted on

Eggless Chocolate Cake with Chocolate Ganache

Ingredients:

I have always made traditional recipes with good old ingredients like eggs, flour and butter because for me substitutions don’t do such a great job. But one day I was challenged to make a celebration chocolate cake that does not have eggs. So I tried my best with this recipe and surprisingly it turned out great. So here it is.

Chocolate Cake

  • 1 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt 
  • 1 1/3 cup castor sugar
  • 1/2 cup oil
  • 1/2 cup yogurt
  • 1 tbsp lemon juice
  • 1/2 cup milk
  • 3/4 cup hot water + 2 tsp strong coffee powder
  • 2 tsp vanilla extract

Chocolate Ganache Frosting

  • 1 ½ cup semisweet chocolate
  • ½ cup heavy cream
  • 1tbsp honey

Tips:

  1. Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
  2. For best results and easy maneuvering use ingredients at room temperature.
  3. Duration of baking may change with different ovens, so let the cake cook for 35 minutes straight and from then on check every 3-5 minutes so that the cake doesn’t burn.

Directions:

  • Preheat oven at 350°F / 180°C.
  • Prepare 9 inch springform cake pan by greasing and laying with parchment paper on the bottom of the pan.
  • Whisk sugar and oil together in a large bowl. Add the yogurt, and continue whisking.
  • Add the lemon juice and milk and whisk until well incorporated. Then, add in the hot coffee and whisk until well incorporated.
  • Sift all the dry ingredients that is flour, baking powder, baking soda, salt and add it to the wet mixture. Do not overmix.
  • Pour the batter in the greased pan and tap the pan to release air bubbles.
  • Bake at 350°F / 180°C for 35 minutes. Test the cake with a cake tester to make sure the cake is well cooked.
  • Prepare chocolate ganache by adding hot but not boiling heavy cream onto chocolate chips. Let it sit for about 2 minutes. Use a spatula to fold in the cream and chocolate until it is smooth. Add in the honey. Let it cool for some time. Refrigerate the chocolate for about 30 minutes to get a thicker consistency.
  • Cover the cake with ganache and serve it with some strawberries.
Posted on

Mini Cheese Cupcakes

Mini cheesecakes are one of the easiest recipes and sophisticated looking desserts that I have ever come across. If you don’t want to make an elaborate dessert which would end up in leftovers or will take up too much of your time, this is the best looking and better tasting option to go with. So here it is.

Mini Cheesecakes

Ingredients:

  • 15 Biscoff cookies
  • ¼ cup butter
  • 8 oz cream cheese
  • 1/3  cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • ½ cup sour cream
  • 1 tbsp lemon juice

Tips:

  1. Use butter, cream cheese, sour cream and egg at room temperature.
  2. I have used Biscoff biscuits so that I don’t have to use sugar with the cookies and butter mixture but you can use any other cookies and add a little sugar to it.
  3. Duration of baking may change with different ovens, so keep an eye after 10-11mins.

Directions:

1. Preheat the oven to 320 degree F.

2. Crush the biscuits to a powder.

3. Add the melted and slightly cooled butter with the    powdered biscuits and mix well.

4. Prepare the cupcake tray by lining it with the baking cups.

5. Put the biscuit mixture in each individual baking cup and push it down to make the bottom layer plain and even. Keep it in the refrigerator for 15 minutes.

6. In a big glass bowl whisk the cream cheese until its creamy.

7. Add sugar, a little at a time, to the cream cheese and mix.

8. Add egg and then add vanilla extract with lemon juice to the mixture.

9. Sift the flour in the mixture, mix it well and then add sour cream but don’t overmix.

10. Put equal amount of mixture in each cup and make sure there is some space at the top.

11. Slightly tap the tray on a firm ground to get rid of any air bubbles.

12. Put it in the oven for 14-15 minutes, until they wiggle when shaken gently and the center is set.

13. Get it out, let it cool and refrigerate before serving.