Chocolate Pudding Cake

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My Measurements :

1 cup =120g

Ingredients:

• All Purpose Flour / Maida - 2 cup 
• Unsalted Soft Butter - 100 Grams
• Sugar - 1 1/2 cup 
• Cocoa Powder - 3 tblspn
• Water - 120 ml 
• Salt - 1/4 tsp
• Baking Soda - 1 tsp
• Baking Powder - 2 tsp
• Vanilla Essence - 1 tsp
• Eggs - 2
• Buttermilk -  100 ml
• Chocolate Pudding - 1 cup or as needed(For Recepie Click Here)
• Chocolate Ganache - As needed
• Strawberries For Decoration

Method:

Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.

Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.

 Take eggs in a bowl, add in buttermilk, sugar, vanilla and baking soda. Mix well and Set aside.

Pour in the hot cocoa mix to the egg mixture and fold gently.

Take flour, baking powder and baking soda in a large bowl. Add the hot chocolate mixture to the dry mixture and fold them gently.

Pour the batter in the cake pan and bake for 20 to 30 mins.

Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.

Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.

Spread the pudding all over the cake. 

Now take your chocolate ganache, pour it over the cake.

Chill the cake overnight. Serve.

  

RECEPIE SUMMARY:

Ingredients:

•Unsalted Soft Butter - 100 Grams

•All Purpose Flour / Maida - 2 cup

•Sugar - 1 1/2 cup

•Cocoa Powder - 3 tblspn

•Water - 120 ml

•Salt - 1/4 tsp

•Baking Soda - 1 tsp

•Baking powder - 2 tsp

•Vanilla Essence - 1 tsp

•Eggs - 2

•Buttermilk -  100 ml

•Chocolate Pudding - 1 cup or as needed

•Chocolate Ganache - As needed

•Strawberries For Decoration

Method: 

• Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
• Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.
• Take eggs in a bowl, add in buttermilk, vanilla and sugar. Mix well and Set aside.
• Seive flour,baking powder and baking soda in a large bowl. Mix well.
• Pour in the hot cocoa mix to the egg mixture and fold gently. Add this mixture to the dry mixture and fold them gently.
• Pour the batter in the cake pan and bake for 20 to 30 mins.
• Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.
• Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.
• Spread the pudding all over the cake.
• Now take your chocolate ganache, pour it over the cake
• Chill the cake overnight. Serve.

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Red Velvet Cake With Cream Cheese Frosting

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My Measurements:

1 cup-120g

 

Ingredients:

 

• All Purpose Flour / Maida - 2 cup (240g)
• Powdered Sugar - 1 cup
• Unsalted Butter - 50 grams
• Oil - 4 tblsp 
• Eggs - 2
• Cocoa Power - 2 tblspn
• Red Food Colouring - 1/2 tsp or as needed
• Buttermilk - 250ml
• Baking Soda - 1 tsp
• Baking Powder - 2 tsp
• Vinegar - 1/2 tblspn
• Vanilla Essence - 1 tsp
• Salt - 1/2 tsp

For Frosting:

• Cream Cheese -250g
• Softened Butter - 75g
• Red Velvet Cake Crumbles - 1/2 cup
• Strawberry for decoration

Method:

Start by preparing pan by buttering on all sides, dusting it with flour and tap off the excess flour.  Set this aside. Preheat oven to 180 degree C.

Sieve all the dry ingredients maida ,coco, baking soda ,baking powder and salt.

 

Mix red food color to buttermilk and mix well.

Beat eggs, powdered sugar,butter and vanilla essence in a bowl until light and fluffy.

 

Add the buttermilk mixture to egg-sugar mixture .

 

 

Now mix the dry ingredients little by little and fold them gently.

 

Add vinegar to the cake batter and mix well. This helps in lightening the color.

Pour this to the cake pan and tap a little to remove air bubbles. Don't over beat it.
 

Bake it in a preheated oven at 350 f or 175deg for 30 min.

 

 

Insert a toothpick and check whether the cake is baked well. Allow it to cool and refrigerate for 15 min for easier frosting.

 

 

Trim the cake on top and edges to make it flatten and keep the trimmed pieces for garnishing. 

 

Divide the  cake into 2 layers. Or you can bake in two equal sized pans.

 

  

Butter Cream Cheese Frosting:

 

In a chilled bowl; combine cream cheese and butter in a medium speed with an electric beater.

 

Scrap the sides and add vanilla and powdered sugar in low speed by three or four additions until smooth.

 

Refrigerate it for 10 minutes before applying on the cake.

 

 

 Assembling the cake:

 

Take one half of the cake and apply 1/4 cup of butter cream cheese mixture above it.

 

 

 

 Then place the other layer over it and apply the remaining cream over it.

 

 Spread frosting all around the sides .

 

 Apply the cake crumbles on the sides of the cake. From the center, divide 8 sections for garnishing.

Yummy Red Velvet cake is ready. Cut into pieces and serve.  

 

RECEPIE SUMMARY: 

 

Ingredients:

 

• All Purpose Flour / Maida - 2 cup (240g)
• Powdered Sugar - 1 cup
• Unsalted Butter - 50 grams
• Oil - 4 tblsp
• Eggs - 2
• Cocoa Power - 2 tblspn
• Red Food Colouring - 1/2 tsp or as needed
• Buttermilk - 250ml
• Baking Soda - 1 tsp
• Baking Powder - 2 tsp
• Vinegar - 1/2 tblspn
• Vanilla Essence - 1 tsp
• Salt - 1/2 tsp

 

For Frosting:

• Cream Cheese -250g
• Softened Butter - 75g
• Powdered Sugar - 1 cup
• Vanila Essence - 1tsp
• Red Velvet Cake Crumbles - 1/2 cup
• Strawberry for decoration

 

Method:

 

• Start by preparing pan by buttering on all sides, dusting it with flour and tap off the excess flour.  Set this aside. Preheat oven to 180 degree C.
• Sieve all the dry ingredients maida ,coco, baking soda ,baking powder and salt.
• Mix red food color to buttermilk and mix well.
• Beat eggs, powdered sugar,butter and vanilla essence in a bowl until light and fluffy.
• Add the buttermilk mixture to egg-sugar mixture .
• Now mix the dry ingredients little by little and fold them gently.
• Add vinegar to the cake batter and mix well. This helps in lightening the color.
• Pour this to the cake pan and tap a little to remove air bubbles. Don't over beat it.
• Bake it in a preheated oven at 350 f or 175deg for 30 min.
• Insert a toothpick and check whether the cake is baked well. Allow it to cool and refrigerate for 15 min for easier frosting.
• Trim the cake on top and edges to make it flatten and keep the trimmed pieces for garnishing.
• Divide the  cake into 2 layers. Or you can bake in two equal sized pans.

 

Butter Cream Cheese Frosting:

 

• In a chilled bowl; combine cream cheese and butter in a medium speed with an electric beater.
• Scrap the sides and add vanilla and powdered sugar in low speed by three or four additions until smooth.
• Refrigerate it for 10 minutes before applying on the cake.

 

Assembling the cake:

 

• Take one half of the cake and apply 1/4 cup of butter cream cheese mixture above it.
• Then place the other layer over it and apply the remaining cream over it.
• Spread frosting all around the sides .
• Apply the cake crumbles on the sides of the cake. From the center, divide 8 sections for garnishing.
• Yummy Red Velvet cake is ready. Cut into pieces and serve. 

  

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Pineapple Upside Down Cake

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My measurements :

1 cup = 120g

1 cup = 240ml

Used 8 inch round pan::

 

Ingredients:

• Unsalted Butter - 6 tblsp
• Sugar - 1/2 cup
• All Purpose Flour  - 1½ Cup
• Baking Powder - 1¾ tsp
• Baking Soda -  ½ teaspoon
• Unsalted Butter - 6 tblsp
• Granulated Sugar - ½ cup
• Eggs - 2
• Vanilla Extract - 1 tsp
• Buttermilk - ½ cup (120ml)
• Pineapple Slices -1/2 cup (6 rings)

Instructions:

To make the sugar glaze:
 

Melt the first measure of butter over a low heat in a heavy bottom sauce pot. Once it is fully melted and just under a boil, remove from heat and stir in sugar. Stir to a thick sandy like texture.

 

Fill in the cake pan...Place the sliced pineaaple pieces. I have also added some strawberry pieces in the gaps.

To make the cake batter:

 

Cream the eggs, butter with granulated sugar until light and fluffy for about 5 minutes.

 

Add in the vanilla extract and buttermilk.

 

In another bowl shift the flour with the baking powder and baking soda.Add this dry ingredients to the egg mixture little by little and fold them gently.

 

Pour the cake batter on top of the prepared sugar glaze & pineapple slices. Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)

 

Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.

 

 

RECEPIE SUMMARY:

 

My measurements :

1 cup = 120g

1 cup = 240ml

Used 8 inch round pan::

 

Ingredients:

• Unsalted Butter - 6 tblsp
• Sugar - 1/2 cup
• All Purpose Flour  - 1½ Cup
• Baking Powder - 1¾ tsp
• Baking Soda -  ½ teaspoon
• Unsalted Butter - 6 tblsp
• Granulated Sugar - ½ cup
• Eggs - 2
• Vanilla Extract - 1 tsp
• Buttermilk - ½ cup (120ml)
• Pineapple Slices -1/2 cup (6 rings)

Instructions:

 

To make the sugar glaze:

Melt the first measure of butter over a low heat in a heavy bottom sauce pot.

Once it is fully melted and just under a boil, remove from heat and stir in sugar.

Stir to a thick sandy like texture and fill in the cake pan...

 

To make the cake batter:

 

• Cream the butter with granulated sugar until light and fluffy for about 5 minutes.
• Combine the egg yolks with the vanilla extract and add it to the creamed butter mixture.
• Sift the flour with the baking powder and salt and add about ⅓ of it to the creamed mixture and mix just until combined.
• Add ½ of the buttermilk while mixing on low speed then repeat the process with the flour and remaining buttermilk, ending with the last addition of flour.
• In a separate clean bowl, whip the egg whites to frothy and then slowly add the second measure of granulated sugar (2 Tbs) to form a medium peaked meringue.
• Fold the meringue into the cake batter then portion the cake batter on top of the prepared sugar glaze & pineapple slices
• Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)
• Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.
• Cool completely before filling each center withwhipped cream (this is an optional step) 

 

 

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