chocolate cherry cake

Dark chocolate cherry cake | A thank you note

Cake making is always a serious affair for me. I approach it with fear, anxiety and nervousness. I have slightly more confidence than I had a few years back but I am still a nervous wreck when I have a cake to be made. I recently made this Dark chocolate cherry cake with whipped cream and chocolate toppings for Hasini’s birthday party. I must say, I outdid myself. The recipe itself is unbelievably simple and fuss-free, it’s very hard to go wrong. That this simple and unassuming a recipe yields such a wondrously moist, deep chocolatey cake makes me wonder why I’ve separated eggs, beaten them separately & folded them gently in the past. I doubled the chocolate cake recipe from Bakingamoment site. It is a keeper. Lesson: A more complicated recipe is not necessarily a finer one. Sometimes a simple one is just as good or even better. Keep it simple.   Don’t be put off by the number of components to this cake. They’re each quite simple on their own. Together they make a beautiful Dark chocolate cherry cake that’s perfect for a birthday, a celebration or a special occasion. Here are some images from the birthday celebrations. We had a cooking theme birthday party. Hasini and her friends made their own pizzas and decorated sugar cookies with royal icing. My Mamiyaar stitched custom aprons for all the kids. These aprons were the birthday favours. The kids wore these aprons while working on their pizza and cookies. Yuvan, the lone boy wore the blue apron.   The party menu was short and simple – pizza that the kids made, Dark cherry chocolate cake, French fries and ice cream. I used my mandolin slicer to make short work of about 3 kilos of potatoes, fried them and froze them a day before the party and then fried them just before serving time. The kids relished the pizza more than usual because they had made them with their own hands. I hadn’t thought of that but was glad it worked out that way. You know how our women always head to the kitchen in the host’s house to help, to offer a lending hand, to ease the pressure. I always loved that solidarity. As a mommy who has successfully conducted another kid’s birthday party I have a thank you note to read. I need to thank all the women who...
Chocolate truffle cake

Chocolate truffle cake

The inspiration behind this beautiful cake is Jagan. The reason for this beautiful cake is my sister. The creator of this beautiful recipe is not me. Must be a genius at bbcgoodfood who came up with this recipe. Where (Why) do I come in? The maker of this beautiful cake is me. The one who made this cake from start to finish, the one who peeled the parchment paper off an un-chilled super-moist cake before transferring to cake board and paid hell, the one who made indigenous crème fraiche substituting a substitute for a substitute, the one who forgot to add in the said indigenous crème fraiche and then swirled it in the cake pans.  Still, this cake was stunning, in-spite of all the madness. I write this to tell you what not to do in making this gorgeous cake, and to tell you that even the hand-mixer wielding, Amul fresh cream using, birthday baker like you and me can make this cake. And you will be known ever after as the one who makes the best chocolate truffle cake. Recently at a coffee shop, Jagan asked me why I’ve never made Chocolate truffle cake like the one they have there. Why? I didn’t know. So I set out to make one. My sister’s birthday was the right occasion for a Chocolate truffle cake because it was the one coming up next. Then I found this recipe. I figured you couldn’t go wrong with 800 grams of chocolate plus cocoa and more than a pound of butter. I immediately decided this was the recipe I was going to go with. This is my best chocolate cake so far and it is going to be my new most favourite chocolate cake to make for a long time to come. It turned out absolutely fantastic – rich, fudgy-moist and so so chocolatey interlaced with velvety chocolate frosting and finished off with a luscious smooth chocolate ganache. Oh My! Perfection!  Make this for Valentine’s day, for a birthday or for a celebration. It is a special occassion cake.  

Peanut butter cake with peanut butter frosting, chocolate ganache and peanut chikki sprinkles

The day I decide to chuck the packed lunch from home, in the mood for a nice fat sub, go straight up and order my favourite sub for once without looking at “The sub of the day” without dillydallying, the group behind me is arguing in great detail about the best deal – “sub of the day as salad + this – that is better than sub of the day + that. You save 10 bucks da machaan”. I didn’t need that. Is that a message? I didn’t need that. I order mine with extra cheese and then add a toastie as well. There, take that! I made this cake for Jagan’s birthday last month. I was just a few weeks into my so called “no-dessert, keep your hands off the extra biryani” diet, I’d eat leftover vegetables or a carrot or some fruit before going hungry to bed and almost getting used to it. Then I made this cake. After everybody had had their slice after cutting the cake, after sharing with friends and family, I still had more than one quarter of the cake plus the trimmed pieces of the cake dome plus some of that over-the-top swiss meringue peanut butter frosting. I didn’t need that. What is one to do? For my nightly supper I substituted the carrot with a super-thin slice of the moist, peanut butter cake. When I was finished with the cake in said manner, I cut up pieces of the trimmed cake and dipped it in the super smooth, luscious peanut butter frosting and ate that up too. I licked the last of the peanut butter frosting. Circumstances… Aah. Circumstances can make even the most determined woman lick peanut butter frosting. What chance do I have? I am not even as determined. This is a special occasion cake I’ll be making several times. It is peanut butter bliss, from the moist, tender, peanut buttery cake to the luscious, smooth swiss meringue peanut butter frosting, a lovely bittersweet chocolate ganache to cut all the peanuttiness and a golden crown of crunchy peanut chikki shards to finish it off. By the way, I am terribly proud of my crushed peanut chikki sprinkles. So easy, so cheap, DIY and looks and tastes wow.Make this cake for a special occasion. Enjoy! Prep time: 15 mins (cake) + 30 mins (frosting) + 10 mins (ganache)Baking time: 30 minsServes:...

Coffee flavoured cake with coffee frosting

This cake is all about coffee. The coffee flavour in this cake will sweep you off your feet and kickass at the same time. It is so laden, bursting with coffee. I used the absolutely brilliant recipe on pioneerwoman’s blog and it worked perfectly. The coffee frosting is another beauty. It ratchets up the coffee factor even more until you’re swimming in a coffee river in coffee land. I love coffee flavoured anything. Oddly I don’t drink coffee daily but I absolutely love coffee flavour. Coffee is one of the few things everybody agrees on at home and I didn’t want to make another chocolate cake for the occasion, so coffee flavoured cake was just perfect. Oh, I haven’t told you what the occasion was. It was my mother-in-law’s birthday and everybody knows how important it is, even more important than the husband’s. She liked the cake and said it tasted good and that’s the highest praise that is bestowed at our place. So I am pretty happy with that. The cake was pretty straight forward. The coffee is heated up with the melted butter for just a few seconds and that renders it a heavenly nutty, coffee aroma that’s just intoxicating. The cake batter is quite runny, don’t panic. I baked the cakes in 2 8-inch pans. You could use 9 inch pans as well. Whatever you do, make sure to line your pans with parchment paper/butter paper. These cakes are extremely sticky.  If you’re racking your brains for a cake other than chocolate, look no further. Make this coffee flavoured cake today. Prep time: 20 mins Baking time:  35-40 mins Makes: 10-12 slices Ingredients – Cake All purpose flour/Maida – 2 cups Sugar – 2 cups Salt – ¼ tsp Butter – 225 gm Instant Coffee crystals – 3 tablespoons Boiling water – 1 cup Buttermilk – ½ cup (make your own by adding 1 tsp vinegar to ½ cup milk. Let stand for 10 minutes before using) Eggs – 2 Baking soda – 1 tsp Vanilla – 2 tsp Ingredients – Frosting Butter – 175 gm Icing sugar – 250 gm Instant coffee crystals – 2 tbsp Hot Boiling milk – 1 tbsp Salt – ¼ tsp Method 1.      Preheat oven to 180 degrees Celsius. Grease and line 2 8-inch or 2 9-inch round pans with parchment paper. Set aside. 2.      In a bowl, sift flour. Add...

Eggless Chocolate cake

This eggless chocolate cake is a delicious not-too-sweet cake. It is simple, un-fussy and pretty quick too. The condensed milk gives it a wonderfully sweet “mithai” tone to it. I served this cake as is, sans any frosting and it was a huge hit at home. I adapted this recipe from the Morphy Richard manual. This is a great cake to try for beginners as there is no sugar to cream. The first time I made this chocolate cake I used an entire tin of condensed milk plus some more milk and ended up with mithai really. Guess what – it tasted great, really, it tasted like no other cake (it wasn’t a cake). I loved it. My sister like it a lot too. It tasted exactly like kalakand (Indian milk sweet) and it took nearly 1-1/2 hours in the oven. Knowing me you should have realized it wasn’t intentional. I read the “300 gm” condensed milk as “300 ml”. I am not usually this bad but sometimes I am. The batter was a little too runny, but some cake batters are like that, and I didn’t give it much thought. I put it into the oven and even after half an hour it kept bubbling like a kozhambu. I knew then that something was wrong and even before I looked up the recipe I somehow realized that this was what I would have done. Sometimes when you try extra hard to remember something, you forget that (do you?). The recipe below is for eggless chocolate cake (not the kalakand). I will someday post the innovative oven baked kalakand recipe as well. Preparation time: 15 minsBaking time: 30 minsServes: 7  Ingredients Butter – 1/3 cup softenedAll purpose flour/Maida – 3/4 cupCocoa powder – 2 tbspBaking powder – 1-1/2 tspBaking soda – 1/2 tspWater – 110 mlVanilla essence – 1/2 tspCondensed milk – 300 gm (3/4 of a milkmaid 400 gm tin) Method 1.      Grease and line a 7 inch round baking pan. Preheat oven to 170 degree centigrade. 2.      Sieve flour, cocoa powder, baking powder and baking soda together twice. Set aside. 3.      Mix vanilla essence and water and set aside. 4.      Beat butter till soft and creamy. Add condensed milk and continue beating for 2-3 minutes till well mixed. 5.      Add flour and water mixture alternately starting and ending with flour and stir to make sure all the flour is...
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