Chocolate Chiffon Cake recipe

I first made this cake for my sons birthday. He was more than elated to see as this is a chocolate paradise. Chocolate cake with chocolate butter cream and chocolate syrup as icing…he couldn't ask for a better gift. So, all the chocolate lovers you’ll surely enjoy this sinfully delicious chocolate chiffon cake.This cake totally adapted from joyofbaking with little changes with decoration.

Chocolate Chiffon Cake:

Cake :

6 large eggs plus one additional egg white

2 cups sifted cake flour

1/4 cup cocoa powder

1 1/2 cups castor sugar, divided

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup flavorless oil (I used canola oil)

3/4 cup coffee or water, at room temperature

1 1/2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Chocolate Syrup:

180 grams semi sweet chocolate, chopped

4 tablespoons butter, diced

2 tablespoons liquid glucose or golden syrup or sugar syrup

(SOLAR-golden syrup available easily)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup white sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon instant coffee powder

1 cup cold heavy whipping cream

Method:

Firstly, preheat the oven at 165 degree c.

Separate the eggs whites and egg yolks. Please remember the eggs should be at room temperature.

Preheat the oven to 165 degrees C. Line a 9 inch Baking Pan with parchment paper or butter paper and lightly flour the base. Grease the sides of the pan with butter.

In a large bowl, sift together the: flour, cocoa powder, 3/4 cup castor sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Now, fold in the flour mixture and into the wet ingredients until smooth.

In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until almost stiff peaks form. No gradually in three divisions gently fold the egg whites into the batter just until blended. Fold in carefully not deflating the air in the batter.

Pour the batter into the pan.

Run a  knife through the batter to get rid of any air. Tap the pan on the kitchen shelf lightly to even out the batter in the pan .

Bake at 165 degrees c for about 55 minutes or till done.

Once the cake is completely cooled then cut the cake in half horizontally.

On the bottom layer nicely pour and spread the Mocha filling around 3/4^th cup. Remember not to overfill as it’ll spread further after placing the top layer on it.

 Gently place the top layer on the filling.

Next, pour the chocolate syrup over the top of the cake letting it flow down the sides. Then spread the glaze over the sides of the cake.

 Use the rest of the filling to decorate the top. Sprinkle some chocolate chips to decorate.

Chocolate Syrup:

Melt the chocolate, butter, and golden syrup in a bowl placed over a saucepan of simmering water.

Remove from heat and let cool slightly.

Mocha Filling:

Place your mixing bowl and whisk in the freezer for about 15-30 minutes.

Then place all the ingredients, minus the cream, in the bowl.

Stir about 2 tablespoons of the cream into the mixture.

Add the rest of the cold cream and beat just until stiff peaks form.

Enjoy the softest chocolate cake .

Recipe adapted from :http://www.joyofbaking.com/cakes/ChocolateChiffonCake.html#

LAMINGTONS RECIPE…WITH A TWIST

LAMINGTONS…WITH A TWIST

A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditional chocolate sauce, then in desiccated coconut.As per the traditional recipe the chocolate sauce is prepared with cocoa powder  but this recipe has a twist to it. As a true lover of chocolate i just love a simple pure chocolate genache. Every chocolate lover just has to have this atleast once to understand how addictive a lamington is...


Ingredients:
6 eggs
150g caster (superfine) sugar
50g cornflour (cornstarch)
75g plain flour
50g self-raising flour
160g desiccated coconut.

chocolate icing

1/2 cup cream

45 gms butter

6 tsp icing sugar

40 gms dark chocolate.

(ganache should be medium thick for cake dipping. Pls adjust cream for consistency.

Method:

1. Preheat oven @180°c.And grease a 8″*12″ pan.
2. Beat eggs till light in colour.Add sugar and beat untill the mixture is a little thick. It should have a ribbon like consistency.
3. Sift together – Flour,, Baking powder, corn flour, twice.
4.Heat butter and add boiling water to it.
5.Fold in the flour mix into the egg mix gently.
6. Add butter and fold gently.
7. Bake for 20 minutes.
Cool and cut the cake into cubes. Dip each cube into the genache and cover in coconut from all sides…..
Enjoy your lamingtons…

Receipe courtesy: m.aww.com

RECIPE: Plum Cake christmas special

CHRISTMAS PLUM CAKE!!

Merry Christmas!!!

Oh the weather outside is frightful,But the fire is so delightful,
And since we’ve no place to go,
Let It Snow! Let It Snow! 
Let it snow!

- Dean Martin

Come December and as soon as its time around Christmas my kitchen is filled with the beautiful aromas of puddings and cakes.As soon as we set up our Christmas tree in our living room we bid adieu to all our worries and sadness if any. And bring in joy and brightness inside our house. That's what Christmas is meant to be….wholesome happiness all along!!Christmas is also synonymous with one more delicacy THE PLUM CAKE.Traditionally made around Christmas time with many different versions. I too have tried a new one this year.Fishing out all the best ingredients i like,giving it all a nice mix and here it is….my plum cake …...with a difference.And it came out delicious..just the way i wanted.

This is a non-alcoholic version.An alcoholic version can be done by substituting rum with orange juice.i have developed this recipe after trying various recipes and incorporating a few things to make it taste better….you will agree with me when you try it yourself.

To make this cake you will need…..

Ingredients:-

Wheat flour: 2 cups

Butter :1 cup

Vanilla essence : 1 tsp

All spice powder:1 tsp

Baking powder:1 1/2 tsp

Baking soda:1/2 tsp

Eggs:3

Brown Sugar: 1 cup

Assorted  nuts
(i have used sultanas,tutti fruity red and green ,raisins): 1 cup soaked in 1/2 cup orange juice overnight.

Candied Mango cuts :3 tbsp.

Coco powder:1/4 cup

For Caramel:

1/4 cup sugar

1 tbsp water

1/4 cup water

For icing:

1 cup cream

2 tbsp sugar

1/4  cup  dark  choco chip/ chocolate

1 tbsp Butter

White chocolate chips for topping

Method:

1. Preheat the oven @180°c.
2. Sieve together flour,baking powder,baking soda,all spice powder.keep aside.
3. Beat eggs till white in color.Add vanilla essence and butter and beat till mix. Add brown sugar and beat until well incorporated.
4. Drain the juice from the fruits and retain the juice for later.
5. Coat flour on the fruits so that they don't sink to the bottom while baking.Add the candied mango cuts too.

prepare caramel-

1. Heat sugar with 1tbsp  water and wait until sugar is melted. Once the sugar is melted add 1/4 cup water carefully . Be careful  while adding water as the water may splash out.and bring to boil again.Cool this mixture and keep aside.
2. Now fold in the flour mix to the egg mix.Mix till well incorporated.
3. Add the caramel and fruits and candied fruits and mix well.
4. At this point add the drained orange juice to meet the right consistency.
5. Grease a bundt cake pan with butter and pour this mixture into the pan and bake for 30 minutes or till done.
6. Till the cake is cooling prepare your icing.

For icing :-

1. Heat the sugar +butter + cream and bring to a boil
2. Take it off heat and add the chocolate chips and mix well.
3. Pour this after its at room temperature on the cake and top it with some white chocolate chips……
4. You will not be able to resist the aroma and find yourself cutting a nice big piece and enjoying it with a hot cup of coffee….!

Do leave us a comment .