The Best Chocolate Mud Cake (Eggless)

It might seem a little boastful of me to say that, but my confidence stems from all the appreciation this cake has received. It was my brother’s birthday a few days ago and it’s almost like betrayal if anybody even thinks of ordering a cake from the bakery, haha. So, as a designated baker of the family, I whipped up this easy Chocolate Mud Cake with a dark chocolate-espresso ganache frosting, salted caramel filling and loads of caramel popcorn. As you might have guessed, the cake was such a hit amongst everybody! Yay!  The fact that it’s eggless makes it all the more accessible (and pleasing) to a larger crowd. To make it a tad bit more exciting, it all comes together in ONE bowl, quite literally! But hey, that’s not the most exciting part, is it? The most exciting part is that this cake is a chocolate heaven for all chocolate loverss- which basically covers everyone right?! Now we are talking, yes! 😀 I mean, come on! It is World Chocolate Day after all 😀

To be a bit of a nerd- what is a mud cake exactly? Mud cake is essentially a really moist, dense cake with a tight crumb. The tight crumb and sturdy composition is achieved by baking the batter at a low temperature for a longer time. Two of the basics of a mud cake are butter and chocolate- quite literally the stars. Using melted chocolate also helps in that intense chocolate flavour over cocoa powder. I don’t like chocolate cakes that use cocoa powder- there I said it! I feel they are a tad bit dry and also lack that intense chocolate flavour- which is the opposite of how I like my chocolate cake. That’s just my personal liking though. Therefore, a chocolate mud cake is definitely a win for me! 😀 They are great for layered cakes, and this one in particular tastes pretty damn good! So have a piece or two, or maybe the whole cake- don’t worry, nobody’s judging 😛

Chocolate caramel cake.jpg
Please ignore my amateur frosting skills

Chocolate caramel cake 3

Recipe adaptation: Donna Hay

 

Makes: two 7″ inch layer cakes

Ingredients

  • 250 gms butter
  • 200 gms good quality semi-sweet chocolate
  • 330 ml milk
  • 240 gms coconut sugar or castor sugar
  • 1 tsp vanilla extract
  • 2 chia eggs *
  • 260 gms all purpose flour
  • 30 gms unsweetened cocoa powder
  • 1 tsp baking powder

Method

  • Line two 7″ baking pans with baking paper. Set aside. Preheat oven to 150 C.
  • Sift together the flour, cocoa powder and baking powder in a small bowl. Keep aside.
  • In a heatproof bowl, add the chocolate, butter, milk, coconut sugar and vanilla extract and melt over a double boiler- making sure the base of the bowl does not touch the simmering water. Stir occasionally to incorporate everything well. Once melted, let it cool slightly.
  • Whisk in the chia eggs to the cooled chocolate mixture. Add in the dry ingredients in parts, mixing after each addition.
  • Pour the batter equally into the prepared baking pans and bake each cake for 40-45 mins or until a skewer inserted comes out clean. Few moist crumbs are okay. Let it cool completely. Serve warm with a scoop of ice cream, or your favourite ganache frosting or a simple butterscotch/ salted caramel sauce.

Note:

* – Mix 2 tbsp ground chia seeds with 6 tbsp of water. Refrigerate for 10-15 mins. Chia eggs are ready.

  • Storing- Wrap the cake in a cling film and refrigerate for up to a week.

For the salted caramel recipe: Chocolate Caramel Tart

For the dark chocolate espresso ganache recipe: Cookies Coffee Parfait

 

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Triple Chocolate Cake with Baileys Ganache

What is better than chocolate? Triple chocolate! What is better than triple chocolate? Guilt-free triple chocolate!! WHAAATT? Yes, you heard it right. There’s chocolate in the cake, chocolate ganache, and strawberries dipped in chocolate. Woohoo! This has to be the healthiest chocolate cake there can ever be (that I know of). It’s gluten free, refined sugar free, contains no butter and yet so good! Are you jumping in excitement already? I know I am. That’s not even the best part though. The best has to, has to be that smooth White Chocolate & Bailey’s Ganache! Oh my god, you absolutely CANNOT resist this. It’s the best frosting everrrr!

Chocolate valentines cake.jpg

I’m not really into Valentine’s Day but I sure do love the dessert shenanigans around it. Such a great excuse to get a little more indulgent in the kitchen, haha! What is more indulgent than chocolate anyway? Keeping it classic, here I have a super moist Chocolate Cake with the BEST white chocolate & Bailey’s ganache dripping all over, topped with loads of strawberries. To make it a little more decadent, I went a notch higher and dipped them in dark chocolate, oh yum! Now that sounds like a party! Let’s talk a little about individual elements.

The cake: This is probably the healthiest chocolate cake ever. It’s packed with tons of goodness and is naturally sweetened. I’ve used coconut flour instead of the regular flour here. Coconut flour is a great alternative as it high in fibre, protein & healthy fats, and at the same time has low sugar and carbs level. Cacao is known to be the highest antioxidant whole foods. It’s naturally sweetened as I’ve used date paste instead of refined sugar. If you haven’t been introduced to the world of date paste up until now, you’ve come to the right place. It’s by far the best alternative there is for sugar and so easy and quick to make. To cut a long story short, you can indulge as much as you like, without the guilt. Yay! 😀

Ganache: No cake will ever be the same after this. I love working with alcohol, particularly Baileys. Now I know white chocolate isn’t exactly ‘healthy’ but I’m sure we can let that go just once. After all, it’s Valentine’s Day! 😛 I can’t even begin to describe how good this is. It’s just one of those ‘finger licking good’ type of things. I would know! Guilty as charged, haha. It doesn’t have a very thick consistency as ganache usually does, but I prefer this consistency here.

Chocolate dipped strawberries: It’s not Valentine’s yet if there are no strawberries involved. Well dipping them in chocolate isn’t really necessary, but then again why wouldn’t you? 😀

Chocolate cake with baileys ganache.jpg

chocolate-cake-with-white-chocolate-ganacheRecipe adaptation: Naked Chocolate Cake by The Healthy Chef

Makes: 1 cake

INGREDIENTS

For the chocolate cake

  • 80 gms coconut flour
  • 80 gms good quality cacao powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • pinch of sea salt
  • 6 organic eggs
  • 240 gms date paste *
  • 130 gms extra virgin olive oil
  • 120 gms almond milk, or any other nut milk
  • 2 tsp vanilla extract

For the white chocolate & Baileys ganache

  • 130 gms white chocolate, roughly chopped
  • 50 gms coconut cream
  • 50 gms Baileys

For the chocolate coated strawberries

  • strawberries, around 8-10
  • 50 gms dark chocolate, melted

 

METHOD

For the chocolate cake

  • Grease two 6″ cake tins with butter and line with baking paper. Keep aside. Preheat oven to 160 C.
  • In a large bowl, whisk together coconut flour, cacao powder, baking powder, cinnamon powder and sea salt.
  • Add in the eggs, date paste, olive oil, almond milk and vanilla extract. Mix until well combined.
  • Pour the batter equally into the prepared cake tins and bake for 35-40 mins or until a wooden skewer inserted comes out clean. It’s best to check at 30 mins since every oven varies. Let it cool completely.

For the white chocolate & Baileys ganache

  • Place the chopped chocolate in a medium bowl. Heat the coconut cream and Baileys in a medium saucepan over low heat until it just begins to boil. Do not boil.
  • Pour over the chopped chocolate and let it stand for 2 minutes before stirring. Stir well until all the chocolate has melted and you have a smooth ganache. Refrigerate for at least 30 mins or until use.

For the chocolate dipped strawberries

  • Dip the strawberries in melted chocolate and place on a wire rack or a plate. Refrigerate for 10 mins or until the chocolate has firmed.

Assembly

  • Place one of the two cakes on a plate. Generously spread a layer of the ganache. It’s okay if the ganache drips. We want that.
  • Place the other cake inverted on top so as to have a smooth top surface. Spread the remaining ganache, dripping on the sides. Refrigerate for 10 mins.
  • Garnish with the chocolate coated strawberries. Refrigerate until serving!

 

Note:

*- To make date paste (240 gms): Soak 200 gms of pitted and chopped dates in 120 ml boiling water for 5 minutes. Put the dates along with the soaking water into a blender and blend into a smooth paste. Use as required in the recipe.

 

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Brown Butter Lemon Thyme Pound Cake

To describe procrastination: this is it. I have been stuck on this draft for a week now. Lately I’ve been going through my ‘dry’ season in terms of writing. I just don’t get the flow to do it, and some odd day even if I do manage to get the flow going, it’s too short lived. That sucks right? Anyhow, here I am. I’ve just come back from a dinner, gobbled down a cup of green tea and I’m all set to finish this tonight. First of all, hi guys! I hope you all had a great week. ❤

So, pound cakes are quite versatile I feel. You can use the basic base for any flavour combination and it comes out great. I’m not a big fan of the regular pound cake as such but  pairing it with different flavours, yes please! A pound cake is basically a cake made of flour, sugar, eggs and butter with a pound of each ingredient or the same ratio for each of them. This one is for a friend who requested for something with lemon, blueberries and ‘not so healthy’, haha. Digressing from my usual ‘healthy’ track because it’s okay to indulge sometimes right? Especially when you have a burst of flavours like this. There are 3 flavours to look out for here. Brown butter, lemon and thyme. Brown butter adds the perfect nutty caramel notes to the cake, while thyme adds a very subtle earthy taste. You don’t wanna go overboard with thyme as it might taste  bitter. Adding it while browning the butter helps in infusing a lot of flavours because a) fat helps in better infusion and b) hotter the liquid/fat, better the infusion. Next is lemon. I have used both the zest and the juice here to add as much flavour.

lemon-loaf-cake

I personally never order a lemon cake because I’ve only had two types of lemon cake ever. 1) An unbelievably sweet cake with barely any hints of lemon because sugar obviously has overpowered everything. 2) An unbelievably zingy cake which leaves a sour taste afterwards because well, I ordered a lemon cake. This one is neither. It’s perfectly sweetened yet you have enough zing to give you that lemony kick. Quite easy to put together and so moist! Perfect for your evening tea snack or just have it plain, I won’t tell. 😛 Essentially a pound cake requires the butter and the sugar to be beaten together. So I like to freeze my brown butter for about an hour and then just sort of dip it in warm water to soften it. It’s a very versatile recipe to follow and you can play around with flavours if you’re feeling a bit adventurous in the kitchen. I hope you like it. Enjoy! ❤

lemon-thyme-cake

lemon-thyme-cake-1

Recipe adaptation: Purple Foodie

Makes: 1 large loaf cake

INGREDIENTS

  • 225 gms unsalted butter
  • 3-4 sprigs of fresh thyme
  • 200 gms castor sugar
  • 1 tsp vanilla extract
  • 220 gms flour
  • 1 tsp baking powder
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest
  • 4 eggs, at room temperature
  • 100 gms blueberries, fresh or frozen

METHOD

  • To prepare the brown butter, heat butter in a large saucepan on low-medium heat. Add the thyme sprigs. The butter will melt completely and begin to brown. This should take about 10 mins. Swirl occasionally to prevent the butter from burning. Once the butter has turned brown and starts to smell nutty, remove from heat and let it cool. (Keep an eye or it might burn) Discard the thyme sprigs. Freeze for about an hour or refrigerate until use.
  • Thaw the brown butter at room temperature to soften it or dip it slightly in warm water for a minute or two. In a large bowl, cream butter until smooth. Add the castor sugar and vanilla extract and beat until light and fluffy. It should take about 5-7 mins. This is a very important step as it keeps the cake moist and fluffy.
  • Preheat oven to 180 C. Grease a loaf tin with butter and dust with flour. Tap out the excess flour. Keep aside.
  • Add eggs to the butter-sugar mixture one at a time and beat well in between each addition.
  • Add the flour and baking powder and mix well. Add the lemon juice and the zest and mix until incorporated properly. Fold in the blueberries.
  • Pour the batter into the prepared tin and bake for 45-60 mins or until a skewer inserted comes out clean. I like to rotate my tin midway for even baking. If the top is browning too much, loosely cover with a foil wrap. Serve warm with a cup of tea/coffee.

Note:

  • You can wrap it in cling film and store it at room temperature for 3-4 days, or refrigerate for up to a week.

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Choco-Cranberry Brownie Cupcakes (Holiday Edition)

I have come to a realisation of just how much I love brownies. Not just the regular brownies, but the gluten free ones. They are the real deal. They are so fudgey and gooey, oh god! Since, it’s almost Christmas, it would be only appropriate to make these Chocolate Cranberry Brownies, topped with glossy peppermint ganache. Coming to why they are cupcake shaped, I recently bought these fluted mini cake moulds that I couldn’t wait to try. Well, I turned my brownies into brownie cupcakes. Anyhow, they are as good as it gets. They are rich, dense, fudgey and gooey. The best part you ask? They are gluten free, sweetened with coconut sugar and use coconut oil to make them all gooey. You can now enjoy all the goodness, without the guilt. Win win! 😀

I have used organic vegan dark chocolate and non alkalised cacao powder from Mason & Co. and I cannot describe just how amazing their chocolate tastes! If you have never tried their chocolate, please go do so now. I’m not somebody who binges, but I stuffed my face with the last piece of brownie late last night because I just couldn’t not do it. That’s how good they are. I guess it’s definitely to do with the ganache. I love all things peppermint. Growing up, my sister and I absolutely loved After 8. They were thin chocolate coated peppermint squares. No wonder we loved them! Make sure to use peppermint extract here and not spearmint or you will end up with toothpaste flavoured ganache. Nobody wants that now, do we?

With Christmas just 3 days away, these gluten free brownies make for the perfect little treats for your holiday table. They are super quick, easy and so simple to make. Moreover, brownies are the ultimate comfort desserts for a small, warm gathering. You get to jazz this one up into little cupcakes. You can now indulge into all the goodness without worrying about your waistline increasing. So, give these a try and let me know what you think. Happy holidays! ❤

cranberry-brownie

cranberry-brownie-2-copy

Recipe adaptation: Cook Republic

Makes: 4 brownie cupcakes 

INGREDIENTS

For the chocolate cranberry brownies

  • 100 gms good quality dark chocolate (min. 60%), chopped
  • 1/2 tbsp espresso powder
  • 2 eggs
  • 40 gms coconut sugar
  • 1/2 tsp vanilla extract
  • 30 gms coconut oil
  • 1 tbsp cacao powder
  • 30 gms almond meal
  • pinch salt
  • crushed nuts, optional

For the peppermint ganache

  • 75 gms good quality dark chocolate
  • 60 gms full fat coconut cream
  • 1/2 tsp peppermint extract

METHOD

For the brownies

  • Grease a cupcake pan with butter and dust with flour. Keep aside. Preheat oven to 180 C.
  • In a small saucepan, mix together the chopped chocolate & coffee and place it over a bowl of simmering water and melt the chocolate until completely melted and smooth. Remove from the heat and cool.
  • In a large bowl, beat eggs, sugar and vanilla extract until light and fluffy. Add in the coconut oil and mix well. Stir in the cacao powder, almond meal, salt and cooled chocolate and mix until combined.
  • Pour the brownie batter into the prepared cupcake pan and bake for 30 mins or until a skewer inserted comes out clean. It’s okay if few crumbs stick to the skewer. Do not over bake them. They are best enjoyed when gooey. Let it cool before de-moulding.

For the peppermint ganache

  • Roughly chop the dark chocolate and place it in a small bowl.
  • In another saucepan, heat coconut cream until it begins to boil. Do not boil. Pour the heated cream over the chopped chocolate and let it stand for 2 minutes without stirring. Stir till the chocolate is completely melted. Add the peppermint extra and mix until you have a shiny ganache. Let it rest for 15-20 mins before piping.
  • Fill a piping bag with the ganache and pipe the brownie cupcakes. Serve warm with a cup of tea or coffee or a big scoop of vanilla ice cream. Happy eating!

 

 

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Panforte (Holiday Edition)

Ciao! Let’s go down the Italian path today, haha. It was only until recently that I got to know about this little gem, and  am I happy?! Panforte (pronounced as PAAN-FOR-TE) is a traditional Italian Christmas dessert which is a cross between a fruitcake and Lebkuchen (honey cakes). It’s a mildly spiced cake with loads of fruits and nuts, aka perfect for Christmas! The texture is almost candy-like with a chewy soft centre. It’s a ridiculously easy dessert and oh SO good! This is the best thing I’ve eaten all week. Yes, it’s that good!

I stumbled upon this gem of a dessert randomly a few days ago and I just couldn’t wait to try this one. It’s been a pretty hectic week and I haven’t had the time to really sit and work on my blog or bake so much. Thankfully, this bad boy is super quick and easy to make, with no advance preparation. I obviously tweaked the original recipe to suit my healthy requirements. I cannot emphasise enough on just how good this cake tastes! I’m not usually a binger, but I cannot stop with this one, especially when it’s packed with all the rich goodness. I have used a generous splash of fort wine here, because why not? That’s just the Italian way. 😛  It’s like the cake of my dreams!

Make this cake NOW and you shall thank me later. Till then, felice cottura! ❤

Panforte 2.jpg

Panforte 3.jpg

Recipe adaptation: BBC Good Food

 

MAKES: 8 slices (5″)

INGREDIENTS

  • 150 gms nuts of your choice (I used a mix of pistachios and almonds)
  • 25 gms candied peel
  • 120 gms dried fruits (I used a mix of dates and apricots)
  • 25 gms multigrain flour
  • 40 gms honey
  • 50 gms coconut sugar
  • 1/2 tsp cardamom seeds
  • 1/4 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp pepper
  • 1 1/2 tbsp fort wine (Sherry, brandy or marsala works)
  • icing sugar, for dusting

 

METHOD

  • Grease a 5″ round tin with butter and line with baking paper. Keep aside.
  • Toast the nuts in a dry pan and add to a bowl. Chop and stir in the candied peel along with the flour.
  • Preheat the oven to 170ºC.
  • Blitz the apricots and dates in a food processor, then transfer to a saucepan with the fort wine, honey and coconut sugar. Add in the cardamom seeds, cinnamon powder, nutmeg powder and pepper.
  • Bring to a boil and simmer for 2-4 minutes on low heat, then pour onto the nut mixture. Mix well.
  • Spoon into the tin and bake for 30 minutes. The top will be soft but not sticky.
  • Remove from the oven and leave to cool in the tin for 10 minutes.
  • Thinly slice and dust with icing sugar, then serve with espresso! Buon appetito!

 

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Pear Raspberry Crumb Donut Cake

It’s been quite here for a while now. Let me start with apologizing for not being so active. I’m sorry. October has been crazy. I have literally not had a minute to breathe and just chill. Don’t get me wrong here, I love October. It’s my favorite month for a couple of reasons. Well, mostly because it’s my birthday month, haha. I’m a big birthday person. Actually, I love all celebrations, big or small. There’s something so cozy about them. It’s like you have something to look forward to. I hate not having anything to look forward to. I mean, isn’t that too dull a life? Okay, coming back to the point (see how easily I get distracted), I finally have time to write this.

One of the reasons I started blogging was because I wanted to be in practice. Now I can bake without blogging, but I guess it just keeps you more involved, you know. You sort of build this community where you want to share your stuff with people, which keeps you on your toes. Well, it keeps me on mine. I have started experimenting with ingredients and flavors which I would have been hesitant to do otherwise. For instance, this pear raspberry crumb cake. I had never worked with pear before. So, I wasn’t sure what to really expect. We don’t have a lot of pear cakes or desserts here in India. Surprisingly, I really liked it. There is such a different dark subtle taste to it. And oh, does it make your cakes moist! The juicier the pear, the moister your cake is. That is why, when you grate the pear, make sure to use the juice released. Do not throw that away. Although too much of anything is never good. So we might wanna have to put a limit there.

Pear crumble donut cake.jpg

To be honest, I intended for nice pear raspberry crumb donuts. But the cake is so moist and delicate that donut cakes seem like a better idea 😛 You will be surprised to know that it is eggless. I was. Thanks to pears. Let’s talk flavours. This is a dessert that screams autumn. Certainly my pictures don’t. I need to stop obsessing with flowers and plants, lol. Now pear and cardamom is a match made in heaven. They go so well together. But that’s not it, the crumb is flavoured with cinnamon, nothing overpowering though. Moreover, I absolutely the textures. There’s a soft delicate cake at the bottom and a slight crunch crumb top, with some hidden squished raspberries. Are we drooling or what?! It is super easy to make. The best part? It is sweetened with only brown sugar and honey! By the way, I have realized flights are the best place to write. I’m flying back home as I write this.

Anyway, I hope you enjoy the recipe and happy baking! ❤

pear-cake-3

pear-cake2

Recipe adapted: Sally’s baking addiction

 

MAKES: 8 mini donut cakes

INGREDIENTS

For the crumb topping

  • 45 gms plain flour
  • 45 gms dark brown sugar
  • 1 1/2 tsp cinnamon powder
  • 30 gms cold unsalted butter

 

For the cake

  • 120 gms plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon powder
  • seeds from 2 small cardamom, crushed
  • 1/4 tsp ginger powder
  • pinch of nutmeg
  • pinch of salt
  • 124 gms grated pear, peeled (use the juice released)
  • 40 gms dark brown sugar
  • 40 gms honey
  • 30 ml vegetable oil
  • 30 ml milk
  • 30 gms frozen raspberries

 

METHOD

For the crumb

  • In a medium bowl, mix together flour, sugar and cinnamon powder. Cut the cold butter into small cubes and add to the flour mix. Using a fork, press down the butter until it forms clumps and crumbs. Do not overwork the butter as it will begin to get softer. Set aside.

 

For the cake

  • Grease a donut tray with butter and dust with flour. Set aside. Preheat oven to 180 C.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, ginger powder, nutmeg and salt until combined.
  • In another large bowl, whisk the grated pear, brown sugar, honey, oil and milk until combined. Mix in the dry ingredients. Do not overwork the batter.
  • Spoon the batter into the donut tray. Fill only till 1/2 of the tray as we are going to push in the raspberries and add crumbs as well. Push few raspberries pieces into the batter and pour the crumb topping on top and gently press. You might wanna be generous with the crumbs because they are the best part! Bake for 25 mins or until the skewer inserted comes out clean. Few moist crumbs might stick which is okay.
  • Serve warm or at room temperature and enjoy with a cup of coffee!

 

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Coffee & Brown Sugar Tea Cake

Hi guys!

So it’s been a while since I last posted. This recipe was supposed to be up a long time ago, but I have just been procrastinating. I guess it’s just one of those ‘artist’ moments of finding some motivation. To be honest, I’m still struggling. It’s not like I’m not baking, I am. I just feel kinda stuck. Do you know what I mean? If you all have any tips, please do share. Thank you, xx.

Coffee cake.jpg

Anyway, let’s move on to a more fun topic. Cake, haha. So, I made this cake a while ago, celebrating my baby nephew. Yes, he’s 15 days old. How cute is that?! I haven’t got a chance to meet him yet, but I will soon. Now I love vanilla cakes, mostly because that’s how I got to baking, and they are so effortlessly delicious! This cake literally has everything I love- vanilla, coffee and just a teasing hint of cinnamon. You’re not going to believe just how simple this cake is and how amazing it tastes! It’s so moist and packed with all the right flavours, perfect to enjoy with a cup of your favourite coffee/tea. The best part is that it’s so well balanced with all the flavours that it hits all your right spots. This has become my go-to recipe whenever I want something quick yet effortlessly delicious. You can use the batter as a plain vanilla cake for other recipes as well.

Coffee cake 2.jpg

Coffee cake1.jpg

I would recommend using vanilla pods in this recipe, because you want that rich vanilla flavour, but if you are too lazy to go out and buy some, vanilla extract does the work too. The trick to getting a nice fluffy moist cake is the kind of fat used. No doubt oil cakes are much more moist than butter cakes, but I would not recommend using oil in this recipe because butter really enhances the vanilla flavour, which is very important. However, it is very essential to use softened butter at room temperature to get that moist fluffiness. I have recently started using parchment paper, and does it make your job simpler?! I always used the dusting flour method to prepare my baking tins but I strongly recommend using parchment paper. It’s super simple and you never have to worry about that cake breaking while de-moulding. Just brush the baking tin with some butter and line the parchment paper. However, if you haven’t got any parchment paper in hand, dusting flour method works just fine as well. That’s it, we are good to go!

Recipe adaptation: Donna Hay

Makes- One 5″ cake

INGREDIENTS

  • 30 gms dark brown sugar
  • 1/2 tsp cinnamon powder
  • 120 gms castor sugar
  • 100 gms unsalted butter, softened
  • 1 vanilla pod or 1 tsp good quality vanilla extract
  • 2 large eggs
  • 120 ml milk, at room temperature
  • 165 gms plain flour
  • 1 tsp baking powder
  • 1/2 tbsp instant coffee powder/granules
  • 30 gms unsalted butter, extra, melted

 

METHOD

  • Line a 5″ round tin with parchment paper. Set aside. Preheat oven to 160 C.
  • In a small bowl, mix together brown sugar and cinnamon. Set aside.
  • In a large bowl, cream together butter, sugar and vanilla beans/extract for a minute. Add eggs, milk, flour & baking powder and mix until well combined. Do not over beat the batter.
  • Pour half the batter into the prepared tin. Sprinkle the coffee granules and half of sugar-cinnamon mixture. Pour over the remaining cake batter and spread evenly. Sprinkle the rest of the sugar-cinnamon mixture and spoon over the extra melted butter.
  • Bake for 35-40 minutes, or until a skewer inserted comes out clean. Serve warm with a cup of coffee/tea.

 

Note: 

  • Double the ingredients to make a 9″ cake. Bake for 45-50 minutes or until a skewer inserted comes out clean.

 

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Passion Fruit & Dark Chocolate Mini Cakes

For a while now, I have been trying to figure out what is my style of baking. I’m sure everybody has a style, I guess. If somebody was to ask me, ‘What is it that defines you?’, I’m not very sure I would have an answer to that. Or maybe I just don’t have a fixed style. I like flavours. I like experimenting with them. I love baking anything & everything. I guess that’s what defines me. I feel sometimes it’s better you don’t know. There’s an almost mysterious sort of beauty in not knowing, don’t you think? And sometimes when we do know, we struggle hard to keep it alive, rather than enjoying the process. I don’t know. I started blogging as a means to sharpen my skills. Yes, I have gotten better, although I have a long way to go on that front. But what is more important is that blogging for me has evolved into something bigger, a space to really share how I feel.

I am a very moody person. I like change. I get bored easily. A lot of people mistake it for being impulsive. I don’t think I am, well not at least for things that matter. Except for when I’m in the kitchen. I get these random ideas out of nowhere, and I instantly want to try them. I had this cocktail at my friend’s party, with green tea infused vodka, passion fruit and kaffir lime. That’s when I decided I wanted to try these flavours in a dessert. Coincidentally, chocolate compliments all these flavours perfectly! I tried infusing green tea in whipped cream, but that didn’t quite work out for me. I know where I went wrong. Maybe I’ll know better the next time I try it. Regardless, these mini dark chocolate flourless cake with whipped cream (semi green tea infused) & passion fruit syrup are just unbelievably good! They are dark, like actually dark. Just how I like it. Surprisingly, a friend who is not exactly a dark chocolate fan, absolutely loved it! So yeah, safe to say you’re gonna like it. I used my Dark Chocolate Cake recipe as the base. The flourless cake is really soft and has that dense kinda texture, which goes really well with lightly whipped cream and syrup. And the passion fruit syrup itself is amaaazinggg! A friend of mine went gaga over it, so much that she started licking it off the bowl. 😛

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You will know what I’m talking about once you give it a try. It’s really quick and simple to make, & believe me, you’re not gonna like your chocolate cakes plain anymore.

Just a few tips before you start:

  • The key to a good flourless chocolate cake is the quality of dark chocolate used. It’s really important to use a very good quality dark chocolate. I used Cocoa Craft’s 85% Cocoa Bitter Chocolate. If that’s too dark for you, you can use 70% Cocoa as well.
  • When incorporating the melted chocolate into the beaten egg yolks, make sure that the chocolate has cooled completely, or else there’s a risk that the yolks might curdle.
  • I use whipping cream which is already sweet, hence I do not add sugar. In case you want to add sugar, add 1 1/2 tablespoon of icing sugar, depending on how sweet your cream is.

 

 

MAKES: 8 mini cakes

INGREDIENTS

For the cake

  • 125 gms dark chocolate (minimum 70% cocoa solids)
  • 60 gms unsalted butter (softened)
  • 3 large eggs (1 whole, 2 separated)
  • 80 gms castor sugar
  • grated zest of 1/2 orange(optional)

 

For the whipped cream

  • 1 cup whipping cream
  • 1 1/2 tbsp icing sugar (optional)
  • few drops of vanilla extract

 

For the passion fruit syrup

  • 1/3 cup passion fruit nectar (about 3 passion fruit)
  • 35 gms granulated sugar
  • 30 gms water
  • 1 tsp lemon juice

 

METHOD

For the cake

  • Grease 8 ramekins with butter and dust with flour. Tap out the extra flour.
  • Melt the chocolate either on a double boiler. Once the chocolate is melted, let the butter melt in the warm chocolate.
  • Beat the 1 whole and 2 egg yolks with 30 gms of the castor sugar. Gently fold in the melted chocolate and orange zest.
  • Preheat the oven to 180 C.
  • In another bowl, whisk the 2 egg whites until foamy. Gradually add the 50 gms of sugar and whisk until the egg whites are just holding their shape but not too stiff.
  • Lighten the chocolate mixture with a spoon of egg whites, and then gently fold in the rest of the whites using a spatula.
  • Pour the batter into the prepared ramekins and bake for 18-20 minutes or until the cake has risen and a skewer inserted comes out clean.
  • Cool the cakes in the ramekins. The middle of the cakes will sink as it cools. Remove the cakes from the ramekins onto a cake plate or a cake stand.

 

For the whipped cream

  • Whip the cream, vanilla extract and icing sugar (optional) until it forms soft peaks and holds its shape. Cover with a cling film wrap and refreigerate until use.

 

For the passion fruit syrup

  • In a small saucepan, heat sugar and water until the sugar has completely dissolved. Cool completely.
  • Sieve the passionfruit nectar to remove seeds and add the juice to the sugar syrup. Add lemon juice and mix.

 

Assembling the cakes

  • Put a generous dollop of whipped cream on the cakes, and generously drizzle the passionfruit syrup on top. (Make sure the cream and the syrup are both completely cool) Garnish with chocolate shavings or mint leaves. Happy eating!

 

Note: Try this as a 9″ cake! Double the quantities and bake at 180 C for 30-35 minutes.

 

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Instagram handle: myyummyspatula❤

 

Multigrain Oatmeal Cookies

Hiii guys! How is everybody doing?

For a lot of you who have been reading my blog would already know, and for all the first timers, I had a #favourite series going on throughout August, posting my all time favourite recipes. Now I couldn’t manage to get everything posted since I have quite a lot of all time favourites (:P), and also because I fell unwell. But I’m better now and I promise to post the rest of them over September. Yayy!

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Which brings me to this new post! I don’t usually make a lot of cookies, and I have no idea why. I mean, they are easy, quick and utterly delicious. Why would I not make them more often? I’m gonna now, starting with this one. It’s so sinfully delicious, with kinda less sin attached though haha. And it’s super easy & quick! Perfect with your morning cuppa of hot coffee! Let’s give them a try, shall we?

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Recipe adaptation: Pooja Dhingra’s The Big Book of Treats

MAKES: 10-12 cookies

INGREDIENTS

  • 120 gm salted butter
  • 90 gms dark brown sugar
  • 1/2 tsp vanilla extract
  • 120 gms multigrain flour (can use whole wheat as well)
  • 1/2 tsp baking soda
  • 20 ml boiling water
  • 80 gms cooking oats
  • 120 gms dark chocolate, chopped

 

METHOD

  • In a large bowl, whisk together butter, sugar and vanilla essence until light and fluffy.
  • In a separate bowl, sift together the flour and baking soda. Fold the flour into the sugar-butter mixture, until combined.
  • Pour the boiling water into the dough and mix well.
  • Finally, add the oats and chocolate and knead into a dough. Wrap the dough in a cling film and refrigerate for a minimum of 30 minutes.
  • Preheat the oven to 170 C for 10 minutes.
  • Line a baking tray with baking paper. Make medium sized balls and flatten with your fingertips. Bake for 10-15 mins. Don’t over bake it as they will continue to cook a little as they cool.

 

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Best Brownies Ever!

As the title says, these are actually the BEST brownies ever. They are rich, gooey and sinfully dark & delicious. If you’re looking for ways to pamper your tastebuds, you need to make these. NOW! 😀

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Choc Brownie

I cannot describe my love for them. It’s easy, quick and so effortless! And the best part is just how amazing it tastes! I personally love the depth of flavour. The subtle darkness to the brownies just make them even more drool-worthy. All I can say is, do yourself a favour and make them right NOW. You’re welcome! 😀

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If you’re done drooling, shall we start? 😛

Recipe adaptation : Nigella Lawson

MAKES: 15 brownies

INGREDIENTS

  • 190 gms best quality dark chocolate (I used 85% cocoa solids, but you can go for minimum 70% as well)
  • 160 gms unsalted butter
  • 3 large eggs
  • 1/2 tbsp vanilla extract
  • 200 gms castor sugar
  • 110 gms plain flour
  • 1/2 tsp salt

METHOD

  • Line an approximately 20X20X5 cm brownie pan with baking paper. Keep aside.
  • Melt the butter and chocolate together in a large bowl over a double boiler.
  • Preheat the oven to 180°C.
  • In another large bowl, beat the eggs with the sugar and vanilla.
  • When the chocolate mixture has melted, let it cool a bit before pouring into the egg sugar mixture. Once you have added the chocolate, sift in the flour and salt. Mix well.
  • Pour the batter into the lined brownie pan, scraping using a spatula.
  • Bake for about 25 minutes or until the top has browned but the inside is still dense and gooey. As every oven differs, keep a check on the brownies starting 20 minutes as they continue to cook a little as they cool.
  • Let them cool completely before cutting. I dusted mine with a bit of cocoa powder on top and roughly drizzled some salted caramel sauce. They taste just as delicious plain.

 

Note: If you’re using 70% dark chocolate, you would want to reduce the sugar by 25 gms or it might end up being too sweet.

 

If you like hearing from me, please hit the follow button. You can also follow me on instagram for more drooling pictures, updates and behind the scene stories!

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