Archive for the ‘Cake Recipes’ Category

Eggless Sponge Cake Recipe

Eggless Sponge Cake

=>200 gram maida
=>200 gram condense milk
=>100 gram powder sugar
=>80 gram butter
=>1 cup milk
=>1/2 tbsp baking soda
=>1 tbsp baking powder

Eggless Sponge Cake 1
=>first we’ll melt the butter a little.
=> Add melted butter to    a big bowl.
=> Keep mixing it till it becomes a little fluffy.
=> Grease it with ghee or refined oil.
=>spread a butter paper at the base of a container.
=> Apply oil on the butter paper as well.
=>Our mixture for the cake is now ready.
=>now put the cake batter in the container.
=>pat the container a little ,so that the batter spreads evenly.
=>oven is heated to 180 centigrade and set for 30 minutes.
=>to check the cake, we can put a knife inside it.
=>our cake is now completely backed.
=>bake the cake till it is golden brown.
=>cut the cake all sides.
=> remove the butter paper.

Fudgy Chocolate Cake

Fudgy Chocolate Cake

This recipe is a feast for all the chocolate lovers. A decadent chocolate cake layered with a chocolate fudge frosting and topped with a thick chocolate ganache.
Ingredients :
For the chocolate cake:
=> 3 cups all purpose flour
=> 1 cup cocoa
=> 2 tsp baking soda
=> Salt, a pinch
=> 1 cup oil
=> 1 1/2 cups castor sugar
=> 2 eggs
=> 2 tsp vanilla
=> 1 cup yoghurt
=> 1 cup boiling hot water

For the chocolate fudge frosting:
=> 120 gm melted plain chocolate
=> 150 gm unsalted butter
=> 160 gm icing sugar
=> 30 gm cocoa powder
=> 1 1/2 tsp vanilla essence

For the ganache:
=> 250 ml cream
=> 400 gm chocolate, chopped
=> 50 butter, chopped
Fudgy Chocolate Cake
Method :

For the chocolate cake:
=> Prepare two 8″ cake pans.
=> Pre-heat the oven to 170 degrees C.
=> Sift together the flour, cocoa, baking soda and the salt. Keep aside.
=> Beat together the oil and sugar till light.
=> Beat the eggs lightly with the vanilla. Add into the oil mixture a little at a time.
=> Add in the flour, alternatively with the yoghurt and water.
=> Pour into 2 sandwich pans, alternatively you can use a 3″ high 8″ pan.
=> Bake for around 25-30 minutes, till a skewer inserted into the cake comes out clean.
=> Cool on a wire rack, before icing.
=> Fill and cover one half with the chocolate fudge frosting, put them together. Chill well. Cover with ganache.

For the chocolate fudge frosting:
=> Cream the butter, cocoa and icing sugar.
=> Add in the cooled chocolate and vanilla.

For the ganache:
=> In a pan add the cream. The minute the cream boils add it over chopped chocolate-butter and mix till smooth. Let it cool to thicken. Pour on top of the cake.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake

A no sweat, egg-less treat amalgamating the nutty flavor of peanut butter with the crunch of chocolate chips.
Ingredients :
-> 125 gms butter
-> 100 gm peanut butter
-> 20 gms sugarfree/ castor sugar
-> 125 gms all purpose flour
-> 1 Tbsp baking powder
-> 50 gms chocolate chunks
-> 2-3 Tbsp icing sugar, for dusting
Chocolate Peanut Butter Cake
-> Whip the butter, peanut butter and caster sugar in a large bowl.
-> In the mixture fold in the flour, baking powder and chocolate, one after the another.
-> Bake at 170 C for 35 minutes and serve.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

An irresistible gluten free cake made with dark chocolate and ground almonds. Smothered in a thick chocolate ganache. Bake it in the oven or pressure cook it!
Ingredients :
=> 180 gm dark cooking chocolate
=> 100 gm butter
=> 3/4 cup sugar
=> Salt, a pinch
=> 1/2 cup cocoa powder
=> 2 Tbsp ground almond
=> 3 large eggs
=> 1 tsp vanilla

For the chocolate ganache:
=> 100 gms chopped chocolate
=> 100 gms cream
Gluten Free Chocolate Cake

=> Line the bottom of a 7-inch cake tin with parchment paper.
=> Melt chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
=> Add sugar, salt and almonds and reduce heat to low. Now add cocoa powder and stir.
=> Remove pan from heat. Whisk in eggs, one at a time. Give the mixture a good whisk until it looks smooth and glossy and pour vanilla essence in the end.

=> Pour batter into prepared pan. In a heated cooker pour sand to about 1/4 th the depth and cover with foil. Place the cake pan in the cooker and cover the lid for about 30 minutes.
=> In case you want to bake this cake in an oven. Bake it for 25 minutes at 180 degrees C.
=> The center of the cake should be just firm to the touch. Leave the cake to cool down completely (About 2 hours).
=> Glaze with chocolate ganache.

For the chocolate ganache:
=> Boil the cream. Pour it over the chopped chocolate and mix it till the chocolate melts completely. Your ganache is ready!

Moist Banana Cake

Moist Banana Cake

A super moist and fluffy banana cake recipe. You have got to try this!
Ingredients :
Dry ingredients:
=> Sift together
=> 1 cup maida
=> 1/2 tsp baking powder
=> 3/4th tsp baking soda
=> Salt, a pinch

Wet ingredients:
=> Whisk together
=> 3/4th cup powdered sugar
=> 1/4th cup butter, softened
=> 1 egg
=> 1 tsp vanilla
=> 3-4 Tbsp dahi/ curd/ yogurt

=> 2 1/2 bananas, pureed
Moist Banana Cake

=> In a bowl sift the dry ingredients. Keep aside.
=> In a mixie cream the butter and sugar. Add the egg and vanilla essence. Give it a mix.
=> Now add the curd and mix.
=> Start adding the banana puree and flour mixture alternatively and mix with a spoon.
=> Pour the batter in a greased baking dish.
=> Bake for 30 minutes at 190 degrees C or till the toothpick inserted comes out clean.
=> Cut and serve.

Eggless Atta Cake

Eggless Atta Cake

A dessert that is good for you! Yogurt, cinnamon, nuts and wholewheat flour make for a healthy tea time cake.
Ingredients :
-> 2 cups atta / whole wheat flour
-> 1-2 cups shakar or gur (depending on your taste)
-> 1/2 Tbsp baking powder
-> 1 1/2 Tbsp soda bicarbonate (meetha soda)
-> 2 Tbsp cinnamon
-> 3/4 cup refined oil
-> 1 cup curd
-> Water (to be added according to the consistency of the batter)
-> A handful of walnuts, raisins & figs
Eggless Atta Cake

-> Pre-heat the oven to 200 degrees C.
-> Mix all the dry ingredients together in a large bowl.
-> Blend the curd and oil together in another bowl.
-> Then mix the dry ingredients into this bowl and blend well.
-> Bring it to dripping consistency, adding water if needed.
-> Oil the bottom of a baking dish and bake at 170 degrees C for 1 hour 15 minutes while checking at intervals.
-> Cut and serve when cool.

Chocolate Lava Cake

Chocolate Lava Cake

A classic chocolate fondant / chocolate lava cake recipe made with five simple ingredients. So decadent that you just cannot say no!
Ingredients :
=> 135 gm dark chocolate
=> 95 gm butter
=> 100 gm icing sugar
=> 2 egg yolks + 2 whole eggs
=> 35 gm flour
Chocolate Lava Cake

=> Pre heat the oven at 200 degrees.
=> In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the double boiler method too.)
=> In another bowl whisk together sugar and eggs.
=> Mix together the chocolate-butter mixture with the sugar-eggs mixture.
=> Fold in the flour.
=> Strain the mixture to remove any lumps.
=> Keep this in the fridge for 5-7 minutes to chill.
=> Pour the batter in greased ramekins.
=> Bake for 9-10 minutes.
=> Serve with whipped cream / vanilla ice cream or fresh fruits.

Coffee Cake with Mocha Frosting

Coffee Cake with Mocha Frosting

A delightful moist cake with an intense coffee flavor. Iced with a creamy coffee mocha frosting.

Ingredients :
For the cake:
=> 2 cups plain or all purpose flour
=> 2 cups fine granulated sugar
=> 1/4 tsp salt
=> 1 cup butter
=> 3 Tbsp coffee mixture
=> 1/2 cup buttermilk or soured milk
=> 2 large eggs
=> 1 tsp baking soda
=> 2 tsp vanilla

For the mocha frosting:
=> 1/2 cup + 3/4 cup butter unsalted, softened
=> 3 3/4 cups icing sugar
=> 2 Tbsp instant coffee
=> 3 Tbsp dark cocoa powder
=> 1/4 tsp salt
=> 4 Tbsp heavy cream
Coffee Cake with Mocha Frosting

For the cake:

=> Preheat oven to 350 degrees or 170 degree C.

=> Grease and flour two or one big round baking pans.

=> In a large bowl, mix sugar, flour and 1/4 teaspoon salt and baking soda. Set aside.

=> Melt butter in a pot over medium-low heat.

=> While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

=> Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

=> In a separate bowl, add buttermilk, eggs, and vanilla. Mix until well combined.

=> Pour the butter/ coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

=> Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20-22 minutes or until cooked.

=> Allow to cool completely.

For the mocha frosting:

=> Combine all icing ingredients. Then ice the cake. Chill for an hour before serving.



Keep the cake cubes soaked in chocolate sauce a little longer to make it moist on the inside.
For The Sponge Cake:
-> 3 eggs
-> 1 cup maida
-> 1 Tbsp baking powder
-> 1/2 cup butter + 1 tsp, softened
-> 1 cup powdered sugar
-> 1 tsp vanilla essence

For The Chocolate Sauce:
-> 4-5 Tbsp milk
-> 1 Tbsp butter
-> 25-30 chocolate cubes

To Coat:
-> Coconut powder or you can grate fresh coconut

-> Pre heat the oven at 200 degrees. Grease the cake mould with 1 tsp butter. Sprinkle a little flour on the tin base to avoid the cake from sticking on the sides.

-> Sift the flour and baking powder together and keep aside.

-> In a bowl break 3 eggs and keep beating till the eggs are frothy. Its crucial to whip the eggs nicely for the cake’s sponginess. (I used an electric mixer.)

-> Add the powdered sugar and mix.

-> Add 1/2 cup softened butter and vanilla essence. Mix.

-> Add the sifted flour and baking powder. Mix.

-> Pour the batter into the greased tin and bake at 180 degrees until done.

-> You can check by inserting a toothpick into the cake, if its done or not. If the toothpick comes out dry, it means the cake is done.

-> When baked, get the cake out of the tin carefully. Let it cool for 10-15 minutes and cut the cake into symmetrical cubes.

-> Dip in the chocolate sauce. Roll in grated coconut. Serve.

For The Chocolate Sauce:

-> Melt the chocolate with the butter in the microwave (20-30 seconds on Medium) or a double boiler (bottom pan with water; chocolate and butter on the upper pan).

-> Once melted, add milk to make the sauce. Mix them together with a spoon.

Flourless Chocolate Cake

Flourless Chocolate Cake

With just five ingredients to work with, this flour less chocolate cake is quick and easy to make. Topped with flaked almonds this cake is going to be a crowd pleaser.
Ingredients :
=> 100 gms of chocolate
=> 4 eggs
=> 75 gms butter
=> 100 gms sugar
=> Flaked almonds
Flourless Chocolate Cake

=> Break the chocolate into small pieces and melt over hot water.

=> In a bowl whisk butter and sugar together. As you whisk add the 4 egg yolks one at a time.

=> In another bowl whisk 3 egg whites until frothy.

=> Let the heated chocolate cool down and pour it into the butter and egg mixture.

=> Then add the egg white mixture and stir thoroughly.

=> Pour the chocolate mixture in a floured and buttered oven tray garnish with flaky almonds.

=> Set the over at 175 degrees and bake for about 10 minutes.

=> To Serve: Serve the chocolate cake with vanilla ice cream.