Red Velvet Cake

Red Velvet Cake, a bright red colored cake with attractive white frosting tempts you to have a bite whenever I happen to see it. This cake is one of my favorite cakes. This cake has a mild chocolate flavor with a moist tender crumb, which is achieved by adding a small amount of cocoa powder and buttermilk. Traditionally, it is topped with cream cheese frosting. I too tried the same and the combination was heavenly. Now, here comes the recipe!

Ingredients

All Purpose Flour (APF) - 2 1/2 cups
Sugar - 1 1/2 cups

Cocoa powder - 2 tbsp
Baking soda - 1 tsp
Salt - 1/4 tsp, skip if using salted butter
Unsalted butter - 1/2 cup
Eggs - 2
Vanilla extract - 1 tsp
Buttermilk - 1 cup
Red food coloring - 2 tbsp (liquid)
White distilled vinegar - 1 tsp

Cream Cheese Frosting

Cream cheese - 8 oz, room temperature
Mascarpone cheese - 8 oz, room temperature
Powdered sugar - 1 cup
Heavy whipping cream (double cream) - 1 1/2 cups
Vanilla extract - 1 tsp

Method

1. Preheat oven to 350F/175C. Take two-9 inch round pans, butter and line with parchment paper.
2. In a bowl, sift and stir together APF, cocoa powder and salt. In a separate bowl, beat the butter until soft, add sugar and beat until light and fluffy. Add the eggs one at a time beating well after each addition. Add the vanilla extract and beat until well combined. Scrape down the sides of the bowl as and when needed.
3. In a separate cup, whisk the buttermilk with red food coloring. With the mixer on low speed alternately add the flour and the colored buttermilk to the butter mixture. 
4. In a small cup combine the vinegar and baking soda, allow to fizz and then quickly fold into the cake batter.
5. Divide the batter evenly to the two prepared pans, smooth the top with a spatula and bake for 25-30 mins or until the toothpick inserted in the middle comes out clean.
6. Cool down the cakes completely on a wire rack and then wrap them in a cling wrap and refrigerate atleast for an hour. This helps for easy frosting. Once cooled, do the frosting and enjoy every bit of it!!

Reference: JoyOfBaking

Cream Cheese Brownies

When I found this recipe from JoyOfBaking I wanted to try this immediately. So I baked this the same week end. I have never tasted brownies till then and never knew the taste of brownies. But when I baked these, I was overwhelmed with the result though they were little too done. These cream cheese brownies are that finger licking good :-)

Though the name may look fancy it is such an easy dessert. This doesn't require any artificial leavening agent like baking powder or baking soda. The trick to make a dense and fudge like brownie is to reduce the amount of flour and to incorporate less air as possible while mixing the batter. So an electric mixer is not required for mixing the batter except for softening the cream cheese. Now, here comes the recipe.

Ingredients

Unsalted butter - 1/2 cup
Unsweetened chocolate - 4 oz
Sugar - 1 1/4 cup
Vanilla extract - 1 tsp
Eggs - 2
All Purpose Flour (APF) - 1/2 cup
Salt - 1/4 tsp (Skip this if using salted butter)

Cream Cheese Layer:

Cream cheese - 8 oz, at room temperature

Sugar - 1/3 cup

Vanilla extract - 1/2 tsp

Egg - 1 

Method

1. Preheat oven to  325F i.e 160C. Line a 9 inch square cake pan with aluminum foil. The foil should ideally cover the bottom and two sides of the pan, with a two inch over hang on the two sides. The over hang will help lifting the baked brownies from the pan easily.
2. Take butter and the chocolate in a heat proof bowl. Place this bowl in a large sauce pan with simmering water. Heat stirring occasionally until smooth, this may take approximately 2-3 minutes. 
3. Remove from heat and stir in the sugar and vanilla extract. Add the eggs one at a time beating well after each addition. Stir in the flour and salt and beat vigorously until you get a smooth and glossy batter.
4. Remove and reserve some, say 1/2 cup of the batter and set aside. Spread the remaining of the brownie batter evenly onto the prepared pan.
5. Take another bowl and beat the cream cheese until smooth and fluffy. You can use your food processor or hand mixer for this purpose. Add the egg, sugar and vanilla extract and beat until smooth and creamy. 
6. Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling.
7. With a knife or a skewer gently swirl the brownie batter and the cream cheese filling to get a marble effect.
8. Bake until the brownies are set and the cream cheese is just beginning to brown or a tooth pick inserted comes out with few moist crumbs. This might take around 45-50 mins. 
9. Allow the brownies to cool for 10 minutes and then remove from the pan with the help of the overhangs and place in a wire rack to cool down completely. Cover and refrigerate until they are firm enough to cut into nice squares, that is for a minimum of 3 hours or upto overnight. 
10. Once chilled remove the aluminum foil and transfer to a cutting board. Using a sharp knife cut into 16 equal squares. Wipe your knife with a damp cloth between cuts for a perfect square. However you serve, cold or at room temperature, these cream cheese brownies are to-die for!!

Chocolate Chip Muffins

Ingredients

Unsalted butter - 1/2 cup, melted
Eggs - 2
Milk - 2/3 cup
Vanilla extract - 1 1/2 tsp
Maida/All Purpose Flour (APF) - 2 cups
Granulated sugar - 2/3 cup
Baking powder - 2 tsp
Salt - 1/4 tsp (Skip this if using salted butter)
Chocolate chips - 1 cup (Semi-sweet, bittersweet, milk or white chocolate chips, anything would go well with this)

Method

1. Pre-heat oven to 375F or 190C. Grease the muffin tray or line with paper liners.
2. In a bowl, whisk together the eggs, milk and vanilla extract.
3. In another bowl, sieve and stir together the dry ingredients. Stir in the chocolate chips.
4. With a spatula fold the wet ingredients along with the melted butter into the dry ingredients. Do not over mix, stir only until ingredients are combined.
5. Fill each muffin cup with 3/4th batter. Bake for 18-20 mins, or until a toothpick inserted in the center of the muffin comes out clean. Transfer to a wire rack and cool completely. 

** You can replace chocolate chips with blueberries or raspberries too.

Chocolate Cake

This is the first cake I baked. My first cake was an eggless version and it did not turn out soft and moist. There after I started using in my cakes and drizzled some sugar syrup while frosting and this helped the cake to remain moist and soft.

Ingredients

Maida /All Purpose Flour (APF) - 1 1/2 cup
Sugar - 1 cup
Unsweetened cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Unsalted Butter - 1/3 cup
Warm water - 1 cup
Vanilla extract - 1 tsp
Eggs - 2

Method

1. Pre-heat oven to 350 degrees F or 180 degrees C. Butter or spray with a non-stick spray a cake pan of your choice.
2. In a bowl sieve and stir together all the dry ingredients starting from APF to Salt. If you are using salted butter you need not add salt seperately.
3. In a separate bowl beat the butter till soft and fluffy using a electric hand mixer. Add the sugar and beat well. Now add the eggs one at a time and beat for few more minutes. Beat in the vanilla extract too. Scrape down the sides of the bowl and and when needed.
4. Add the sifted dry ingredients slowly to the wet ingredients bowl and mix gently with a spatula and then beat using a hand mixer so that you can avoid flour sprinkling all around. Do not over mix, just beat until all the ingredients are mixed well.
5. Pour the batter into the prepared cake pan and bake for 35-40 mins or until the cake springs back when lightly pressed or a toothpick inserted in the center of the cake comes out clean.
6. Remove from oven and place it in a wire rack to cool down completely. Decorate it as you wish and enjoy!

Black Forest Cake

Black forest cake is a popular German dessert which is loved by almost everyone who tastes it.  A typical black forest cake has several layers of chocolate cake with whipped cream and cherries in between each layer. I just tried this cake with two layers. Let us begin by baking a chocolate cake first.

Ingredients

Maida or All Purpose Flour (APF) - 1 1/2 cup
Sugar - 1 cup
Unsweetened cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 3/4 tsp
Salt - 1/4 tsp (Skip this if you are using salted butter)
Unsalted butter - 1/3 cup
Warm water - 1 cup
Eggs - 2
Vanilla extract - 1 tsp
Chocolate - 1/2 cup, grated

Cherries

Powdered sugar - 1/4 cup
Tinned cherries - 1 tin

For Whipped cream

Heavy whipping cream - 600 ml or 2 1/2 cups
Granulated white sugar - 3 tbsp
Vanilla extract - 1 tsp

Method

Chocolate Cake

1. Preheat oven to 350F or 180C.
2. Butter or spray with a non-stick spray a round 9 inch cake pan.
3. In a bowl, sift and stir together all the dry ingredients (APF, cocoa powder, baking powder, baking soda and salt) one by one.
4. In a separate large bowl beat the butter until smooth. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla extract too. Scrape down the sides of the bowl as and when needed.
5. Add the sifted dry ingredients and the milk to the butter, sugar mixture. Mix gently with a spatula first and then beat using the hand mixer. This way you can avoid flour sprinkling all around. Beat until you get a smooth batter.
6. Pour the cake batter into the cake pan, smoothing the top with the help of a spatula or knife.
7. Bake for 35-40 mins or until a skewer or toothpick inserted comes out clean. Start checking from 30 mins onwards.
8. Cool on a wire rack before removing from the pan. 

Whipped Cream Frosting
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl in the refrigerator for at least 30 minutes, then beat the mixture until stiff peaks form, apprx 5-6 mins. Place the whipped cream in the refrigerator meantime you assemble the cake.

Cherry Syrup
Open the tinned cherries and drain the liquid (cherry syrup). Measure 1 cup of syrup and add 3 tbsp of powdered sugar and mix. This is to reduce the tartness of the cherry syrup.

Assemble the cake

1. Using a sharp knife cut the cake into two layers. Invert the cake so that the top of the cake becomes bottom. Place on your serving plate and place the plate in a turn table so that it is easy for frosting.
2. Drizzle or brush the cake layer with 5-6 tbsp of cherry syrup covering the entire cake. Do not drizzle too much syrup as the cake might become soggy.
3. Take a cup of whipped cream and spread a thick layer and spread some chopped cherries over the whipped cream.
4. Place another layer of the cake with the flat side facing upwards and drizzle the cherry syrup topping up with a thin layer of whipped cream on top and along the sides of the cake.
5. Place the cake in refrigerators for 1-2 hrs. The frosting should be dry enough to handle. 
6. Place the remaining cream in a pastry bag with a star tip. Remove the cake from the fridge and pipe stars. Place cherries on top of each star. Sprinkle the grated chocolate all over the top and the sides of the cake. Refrigerate before serving and enjoy this D'licious cake!

Choco-Vanilla Cake/Marble Cake

Marble cake is a mixture of chocolate and vanilla batters swirled together to achieve a marble effect. This cake doesn't require any frosting and can be had as such because of the vanilla and chocolate flavors blended together. Here comes the recipe!

Ingredients

Unsalted butter - 1/2 cup or 100 gms
Sugar - 1 1/4 cup
Eggs - 2
Warm milk - 1 cup
Vanilla extract - 1 tsp
Maida/All Purpose Flour (APF) - 2 cups
Cocoa powder - 2 tbsp
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp (Skip this if you are using salted butter)

Method

1. Preheat oven to 350F or 180C.
2. Butter or spray with a non-stick spray a cake pan of your choice.
3. In a bowl, sift and stir together all the dry ingredients except cocoa powder(APF, baking powder, baking soda and salt) one by one.
4. In a separate large bowl beat the butter until smooth. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla extract too. Scrape down the sides of the bowl as and when needed.
5. Add the sifted dry ingredients and the milk to the butter, sugar mixture. Mix gently with a spatula first and then beat using the hand mixer. This way you can avoid flour sprinkling all around. Beat until you get a smooth batter.
6. Remove half of the batter and place it in a separate bowl. Stir in the cocoa powder and whisk well to get a lump free chocolate batter. You can add cocoa to more of the batter depending on which flavor you want the most.
7. Place the vanilla batter and chocolate batters alternately in the greased pan. Then with the end of the wooden skewer or a knife gently draw swirls through the batter to give an marble effect. 
8. Bake for 30-40 mins or until a toothpick inserted in the center of the cake comes out clean. 
9. Remove from oven and place on a wire rack to cool down completely. 
10. That's it..the marvelous looking soft and spongy Chocolate-Vanilla marble cake is ready. Slice it and enjoy every bite of this yummylicious cake just on its own. 

My cake was all crumbled when my little one tried to have a bite before even I could give him his share :-) And the crumbled cake has to turn out to an Island, where Mickey and Minnie had so much fun!

Vanilla Cup cake

Ingredients

Unsalted butter - 1/2 cup, should be at room temperature
Sugar - 2/3 cup
Eggs - 2
Vanilla extract - 1 tsp
Milk - 1/4 cup
Maida/All Purpose Flour - 1 1/2 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp


Butter cream (Confectioners) frosting

Icing/Powdered sugar - 2 cups
Unsalted butter - 1/2 cup (room temperature)
Vanilla extract - 1 tsp
Milk - 2 tbsp

Method

• Pre heat oven to 350 degrees F (180 degrees C) and line the baking pan with cup cake liners.
• Sift and Stir together the flour, baking powder, baking soda and salt.
• In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
• Add the sifted dry ingredients to the butter, sugar mixture and add the milk too.
• Mix gently with a spatula and then beat using the hand mixer. This will avoid the flour sprinkling all around. Scrape down the sides of the bowl as and when needed.
• Beat for about two minutes and evenly fill the muffin cups with the batter.
• Bake for 18-20 mins or until a toothpick inserted in the center of a cup cake comes out clean.
• Always check a few minutes before the stated baking time, because if overbaked the cup cakes will become dry.
• Remove from the oven and place on a wire rack to cool.

                                

Buttercream/Confectioners frosting

• With a hand/electric mixer, beat the butter until smooth.
• Add the vanilla extract. Add the sugar and mix gently with a spatula before beating with a mixer to avoid spoiling your surface
• Add the milk and beat until you get a light and fluffy frosting. Scrape down the sides as and when necessary
• Add in the desired color and give a good mix.

                                  

Icing Tips
Adjust the milk as per need. If icing becomes too thin adjust by adding little more powdered sugar. Always use powdered sugar for icing! Once my icing was too thin that I was not able to achieve the proper consistency and I just decorated my cup cakes like I do for cookies just by sprinkling some colored sugar crystals on the top of the thin icing.