Tag Archives: Cake

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.

Marble Ring (Choco – Vanilla)

Very easy and quick recipe to make your evening tea colourful …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 self-rising flour + 2 tspns baking powder (sifted together)(if you don’t have self-rising flour take 4 tspns baking powder with normal 2 cups of flour)
  • 1 cup caster sugar
  • ¼ cup raw caster sugar
  • 1 tbspn vanilla essence
  • 4 eggs
  • 1 cup soft butter (NOT MELTED)
  • 2 tbspns good cocoa
  • ¼ cup cold milk

FOR TOPPING

  • 1 cup chocolate sauce (1 cup broken chocolate pieces melted with 1 cup boiling cream)
  • Some chopped nuts

Procedure:

-In a mixing bowl beat (electric beater) sugar and butter for 10 minutes.

-Sift the flour with baking powder and keep aside.

-In the sugar butter mixture, add one egg with constant beating and 1 tbspn of flour mixture. Do the same with other 3 eggs and at the end add the remaining flour mixture. Add half milk to the cake mixture.

-In rest of the milk, mix cocoa powder.

-Separate 1/3 rd of the cake mixture and in that one portion stir in cocoa milk and in the rest 2 portions mix vanilla essence.

-Take a ring mould, grease it with some butter, dust it with some flour and pour half of the vanilla mixture in the mould, then a layer of chocolate mixture and then some vanilla mixture. Repeat the process until the cake mixture is finished.

-Bake for 30 to 40 minutes in a preheated oven at 170 degrees Celsius.

-Make a skewer check and flip it on a cooling rack.

Ayesha's Kitchen

Ayesha’s Kitchen

-Allow it to cool for 10 minutes.

-Heat cream in a sauce pan and pour over chocolate pieces. Stir until the chocolate is melted and the sauce is smooth.

-Drizzle it over the cake and garnish with some nuts.

-Refrigerate for 2 hrs and serve.

Ayesha's Kitchen

Ayesha’s Kitchen

Banana Walnut Cake

Banana Walnut Cake is a very easy dry cake to serve with tea or coffee………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 ¼ cups sugar
  • ½  cup vegetable oil
  • 1 ½ cups coarsely mashed very ripe bananas (3 large)
  • 2 tablespoons yogurt
  • 1 teaspoon vanilla extract
  • 1 ½ cups walnuts, toasted and chopped

FOR GARNISH AND TOPPING

  • 1 cup icing sugar
  • 3 dollops of cream cheese
  • 1 tbspn sour cream
  • Some walnuts

Procedure:

-Preheat oven to 350F/175°C. Butter 1 (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.

-Sift together the flour, baking soda, cinnamon, and salt into a bowl.

-Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

-Pour the batter into the 19 cm round greased spring form pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

-Cool for 10 minutes, then open the spring form.

-Mix in cream cheese, sour cream and icing sugar together. Mash and mix.

-Now with a piping bag decorate this cream on the cake and garnish with chopped walnuts.