کیک کو سرو کرنے سے پہلے ایک گھنٹہ فریج میں پڑا رہنے دیں۔ یا آپ فریز بھی کر سکتے ہیں۔ اور آئس کیک کی صورت میں بھی پیش کر سکتے ہیں۔(فریز کریں گے تو اس کو پیش کرنے سے آدھا گھنٹہ پہلے باہر نکال دینا ہے)
Preheat the oven to 160°C. Grease a 22cm round cake pan and line with baking paper.
Break the chocolate into pieces and place in a small pan. Add the butter. Dissolve the coffee in 125ml cold water and add to the butter and chocolate mixture. Melt over a gentle heat, then set aside to cool
In a bowl sift the flour, bicarb and baking powder. Add the sugar and cocoa. In a separate bowl beat the eggs and buttermilk.
Add the cooled chocolate and egg/buttermilk mix to the dry mix and fold together
Pour the mixture into the prepared cake tin and bake for 85 to 90 minutes. The top of the cake will be firm and may have a few cracks.
180g chocolate / 75g butter / 1 T golden syrup / 1 t vanilla extract / 125ml cream / 2 ½ cups icing sugar (300g) / 1 T dark rum (optional) / 1 t instant coffee granules
Melt the chocolate and the butter, then add the syrup and allow to cool. Stir in the cream. Sift the icing sugar into a bowl. Add the cooled chocolate mixture slowly, a little at a time while beating, until combined. Dissolve the coffee with the rum (or a tablespoon of water) and add with the vanilla to the icing.
Chocolate Fudge Layer Cake
Cake Pops Recipe
2 cups all purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla
2 large eggs
1 1/3 cup milk
Raspberry preserves (for filling)
Chocolate Buttercream Frosting (see recipe below)
Raspberries (for garnish)
1 dark chocolate bar, peeled into shavings with a vegetable peeler (for garnish)
Preheat oven to 350°F. Grease and lightly flour two 9″ x 1-1/2″ round cake pans.
In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt; set aside. In a large bowl, cream butter and sugar on medium high speed until light and fluffy, about 4 minutes. Reduce speed to low and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for 30-35 minutes or until a cake tester inserted in the center of cake comes out clean.
Cool cakes on wire racks completely. Remove one cake from its pan and place it, bottom side up, on serving plate. Spread a generous amount of raspberry preserves on top of the cake. Remove the other cake from its pan and place it, bottom side down, on top of the preserves. Frost the top and sides of the cake with chocolate buttercream frosting. Garnish with raspberries and dark chocolate shavings.
Chocolate Buttercream Frosting
From the Ghirardelli Buttercream Frosting recipe on the side of the Ghirardelli Unsweetened Cocoa container
6 tablespoons butter, softened
2 2/3 cups confectioners’ sugar
1/2 cup unsweetened cocoa
1/3 cup milk
1/2 teaspoon vanilla extract
In bowl, beat butter until light and fluffy. In a separate bowl, mix confectioners’ sugar with cocoa. Blend sugar mixture with butter alternately with milk, beating well after each addition. Beat until smooth. Blend in vanilla. Frosts tops and sides of two 9″ layers.
Muffins 3 or left over cake about 5 medium slIces
Cream Cheese 3-4 tablespoons
Fine Sugar 5-6 tablespoons
Butter 1 tablespoon
Milk 1 tablespoon or as required
Chocolate melted for coating as required
Sprinklers and other cake decorations of choIce
In a bowl, crumble the cake into fine crumbs with your hands.
Now in another bowl, add softened butter, with sugar and cream cheese, mix well.
Add in the cake crumbs, and mix together so that the mixture can easily form a ball.
If neccesary add milk if the mixture needs moisture.
Add more sugar if the mixture is not sweet enough.
Refrigerate the mixture to firm up for a little while, or until you need.
You can also freeze this mixture, just make sure it is in an air tight container.
Make little balls out of the cake mixture, set aside.
Now melt the chocolate in a small bowl.
Insert a toothpick or lollipop stick into each cake ball.
Dip each cake ball into the melted chocolate.
Sprinkle with your cake decorations, and leave to cool.
Serve easy cake pops!
Moist, Rich Chocolate Almond Cake
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1/2 cup ground almonds (almond meal)
1 1/2 cups (225g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
1/2 teaspoon almond essence
Spray a 20cm (8") round 6.5cm (2 1/2") deep cake baking pan with non-stick baking spray. Line the base and sides with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.Baking Temperature
The oven should be preheated to 160C (325F)Method
- Combine the butter, water, sugar, cocoa powder, chocolate and ground almonds together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour, bi-carb soda and almond essence into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 75 - 80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto the cake plate that you plan to serve your chocolate almond cake on and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool. Use a flat plate or board lined with non stick baking paper.
Now that you have made and cooled the chocolate cake base you are ready to make the chocolate cake icing.Chocolate Cake Icing
1 1/2 cups (240g) icing sugar, siftedMethod
1/4 cup (25g) cocoa powder, sifted
50g butter, melted
2 tablespoons (40ml) milk2 tablespoons toasted slivered almonds for decorating
Method of Assembly
- Place all ingredients into a medium size mixing bowl.
- Using a wooden spoon beat together until completely combined.
- Beat for 1 minute.
Enjoy your delicious Chocolate Almond Cake -
- Using a palette knife carefully spread the icing over the top of the cooled cake.
- Sprinkle the toasted almonds around the edge of the cake.
- Store the cake in a sealed container in a cool position.
Chocolate Plum Cake
Chocolate Plum CakePreheat oven to 350F. Line an 8 or 9-inch round cake pan with aluminum foil and lightly grease. Make sure there is overhang over the sides of the pan.
5 ripe medium plums
1 1/3 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 large egg
1 tsp vanilla extract
1/2 cup milk (any kind)
1 tbsp coarse sugar, for topping
Halve the plums and remove the pits.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugars until light. Beat in cocoa powder, followed by egg and vanilla extract, mixing until smooth. Blend in about 1/3 of the flour mixture, followed by half of the milk. Add in half of the remaining flour mixture, followed by the rest of the milk, then add the last of the flour mixture. Stir only until everything is just combined and no streaks of dry ingredients remain. Batter will be fairly thick.
Spread batter into the prepared pan. Arrange 8 of the plum halves around the outside of the pan, and place two at the center, pressing the plums cut side-up into the batter. Sprinkle with coarse sugar.
Bake for 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
Cool completely in the pan, then lift the cake out (using the aluminum foil) to transfer it to a plate before slicing and serving. Store leftovers in an airtight container.
Flour 1 cup
Caster sugar 1 cup
Cocoa powder ½ cup
Baking powder 1 tsp
Baking soda 1 tsp
Salt ½ tsp
Coffee powder 1 tsp
Oil ½ cup
Hot water ½ cup
Cold milk ½ cup
Vanilla essence 1 tbsp
Chocolate sauce to serve
Chocolate ganache to serve
In a bowl sift together flour, sugar, cocoa powder, baking powder, baking soda, salt and coffee powder. Keep aside. In another bowl whisk together
½ cup oil and ½ cup hot water till well blended. Let it cool down a bit. Once cool add the milk and vanilla essence. Mix well. Add the whisked egg. Now gradually mix the wet ingredients into the dry ingredients and whisk them together. Pour it in a greased and lined tin.
Bake it for 35-40 minutes at 180 degrees C or till the toothpick inserted comes out clean. Smother some chocolate ganache/ sauce if you want to or you can eat it like this.