Tag Archives: Birthday Cakes

Chocolate Chiffon Cake

A very easy and quick recipe to enjoy your favorite Chocolate cake at home….. Perfect for Valentines’ Day, Birthdays and special dinners…..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 large eggs
  • 1 large egg white
  • 1 cup granulated white sugar, divided
  • 2/3 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder (preferably Dutch processed)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) canola oil
  • 1/3 cup (80 ml) water or coffee, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1/4 teaspoon cream of tartar

 

FOR CHOCOLATE WHIPPED CREAM

  • 1/2 cup (120 ml) cold heavy whipping cream
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons granulated white sugar
  • 1 tablespoon unsweetened cocoa powder

 

FOR GANACHE

  • 230 grams semisweet or bittersweet chocolate, finely chopped
  • 3/4 cup (180 ml) heavy whipping cream
  • 2 tablespoons unsalted butter, diced

 

Procedure:

FOR CAKE

-Preheat your oven to 180 degrees C .Butter and flour an 9-inch cake pan.

-Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the additional egg white and then cover both bowls with plastic wrap.

-Meanwhile whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt.

-In a liquid measuring cup, whisk together the oil, coffee or water, and vanilla extract.

-In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the egg yolks with 2/3 cup (135 grams) of the sugar. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks and beat until well combined. Gradually add the flour mixture and beat until well incorporated.

-In a separate mixing bowl, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a rubber spatula or wire whisk, gently fold the egg whites into the batter (in three stages) just until blended (being careful not to deflate the batter).

-Pour the batter into the prepared pan and bake for about 35 – 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack for about 15 minutes. To remove the cake from the pan, run a spatula around the inside of the pan to loosen the cake. Invert onto a wire rack.

FOR WHIPPED CREAM

– In a large mixing bowl combine all the ingredients. Then beat the mixture until stiff peaks form.

TO ASSEMBLE THE CAKE

-Once the cake has cooled completely, place on a flat surface and, using a sharp knife, cut the cake, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and spread with the chocolate whipped cream.  Place the second layer of cake, cut-side down, on top of the chocolate cream, gently pressing to compact. Cover with plastic wrap and place the cake in the refrigerator for several hours, or even overnight, before covering with the ganache.

FOR GANACHE

-Place the finely chopped chocolate in a medium sized heatproof bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir until smooth. Add the liqueur, if using, and let cool for about 10 minutes.

 

-Remove the cake from the refrigerator, take off the plastic wrap, and place the cake on a wire rack. Put the wire rack onto a baking sheet to catch any drips. Pour the ganache over the top of the cake and, with a large spatula, push (spread) the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. (If there is leftover ganache you can use it to make chocolate truffles. Strain the ganache to remove any crumbs, chill until firm, form into small rounds, and roll in cocoa powder.)

-Let the cake set a little on the wire rack and then gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving. You can decorate the top of the cake with the chocolate truffles or fresh raspberries or strawberries, if desired.

Chocolate M&M Cake

Chocolate M&M cake is very much my own recipe and it is very easy to make ….

Ayesha's Kitchen

Ingredients:

FOR SPONGE

  • 2 eggs
  • 2 cups caster sugar
  • ½ cup soft butter
  • 4 tbspns sour cream or greek yogurt
  • 1 cup milk
  • Few drops vanilla essence
  • 1 tspn coffee
  • 3 cups flour
  • 2 tspns baking powder
  • 4 tbspns cocoa
  • ½ cup grate dry coconut (optional)
  • Some soft butter to grease the pan
  • ½ cup chopped walnuts

FOR FROSTING

  • 2 cups cream
  • 200 gms bittersweet chocolate
  • 2 tbspns honey
  • 1 cup icing sugar
  • 1 packet of M&Ms or smarties

Procedure:

-Preheat oven to 175 degrees Celsius.

-In a food processer or with a hand beater, mix butter and sugar for 5 minutes and add eggs (one at a time). Mix well until the mixture is foamy and fluffy. Now add vanilla essence and milk. Mix well.

-Combine flour, coffee, coconut, cocoa and baking powder in a separate mixing bowl. Now slowly introduce the liquid mixture to all the dry ingredients and mix well with a spatula or a wooden spoon.

-Stir in chopped walnuts and pour this mixture in a 21 cm greased, spring form cake pan.  Bake for 30 – 40 minutes on middle rack. -Check with a wooden skewer or toothpick if your cake is ready. (TIP: if you see the cake is burning from top, cover it with aluminum foil. The best way to check your cake is done is to poke a toothpick or a skewer in the middle of the cake, if it comes out clean; that means your cake is ready)

-When your toothpick test is successful, take it out and keep aside for at least 20 minutes.

FOR FROSTING

-Chop the bittersweet chocolate into small pieces and pour over boiling cream. Stir well. Now add honey and icing sugar and mix well. Avoid lumps.

-Refrigerate for 30 minutes.

ASSEMBLING

-Now with a spatula cover the top surface and the sides of the cake. Now top it with smarties or m&ms and refrigerate for at least 60 minutes before serving.

Servings:

Serves 10.

Chocolate Ganache’ Cake

This recipe of Chocolate Ganache’ Cake is the most easiest one on the planet and its very soft and fresh……. try it and make your day …

Ingredients:

  • 1 ½ cup all-purpose flour
  • 1 tspn baking powder
  • 1 cup sugar
  • ¼ cup soft butter
  • 1 egg
  • 2 tbspns yogurt/ sour cream
  • Some butter for greasing the pan
  • A handful of chocolate chips
  • 1 tbspn good vanilla essence
  • A pinch of coffee
  • 2 tbspn cocoa powder
  • 1/2 cup milk

FOR GANACHE’

  • 100 – 150 gms dark chocolate or cooking chocolate
  • 1 cup heavy cream
  • 1 tbspn honey

Procedure:

-Preheat oven to 175 degrees Celsius.

-In a bowl beat sugar and butter for few seconds, crack an egg into it and whisk.

-Add vanilla, coffee, cocoa powder, milk and sour cream and mix well.

-Stir in a tspn of baking powder to all-purpose flour and introduce the dry ingredients to the mixture and beat well.

-Add chocolate chips and stir.

-Grease a round cake pan, maybe 7 inches one and pour the mixture into it.

-Bake for 20 – 30 minutes. Check with a toothpick if it is done. (place it on oven’s middle rack)

-Take it out and let I rest for 10 minutes.

-Very carefully turn it over into a plate, or remove its sides if using the other cake pan.

-Now for ganache’ break the cooking chocolate into small pieces and place them in a deep mixing bowl along with honey. Heat the cream in non-stick sauce pan and pour over the chocolate with constant stirring.

-The chocolate will start melting and mixing and so as honey.

-Put this mixture aside for 10 minutes to cool down. Pour it over the cake and spread well.

-Refrigerate for minimum 2 hours and serve.

Outcome:

Tasty and as easy as 1, 2, 3 rich chocolate cake is ready to serve.

Ayesha's Kitchen

Tips:

-If the cake starts burning from the top while baking, cover it with aluminum foil.

-Must refrigerate for 2 hrs before serving.

Servings:

This will serve 10 people easily.