CHOCOLATE CAKE WITH BUTTER CREAM FROSTING

CHOCOLATE CAKE 

WITH EASY BUTTERCREAM FROSTING

THE SWEET HISTORY OF CHOCOLATE CAKE:

The history of chocolate cake according to Wikipedia says that it goes back to 1764 when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Coenaard van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rudolph Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. From 1890 to 1900, chocolate recipes were mostly for Chocolate drinks and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake mixes in the mid-1930s, but the introduction was put on hold during World War II. Duncan Hines introduced a "Three Star Special" (so-called because a white, yellow, or a chocolate cake could also be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines and took over 48 percent of the market.

In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving Molton Chocolate Cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless Chocolate Cakes are "now standard in the modern patisserie," according to The New Taste of Chocolate in 2001.

Presently the Chocolate has been spread all over the world like a Pandemic. It has its merits as well as demerits but chocolate lovers never think of these trivialities, they only think of how to consume it in a very short time.

Personally, I don't like Chocolate much but my kids do love it, and on their insistence, I took it upon myself to prepare a Cake which could quench their thirst for Chocolate as well as give me some satisfaction of making a Chocolate Cake. I admit it is awesome really. A great Cake from this Novice Baker.

Without wasting more time, let us start preparing our Chocolate Cake, starting with the name of ALLAH.

EQUATION:

Preparation of Cake Batter:            15-20 Minutes

Preparation of Frosting:                  15-20 Minutes

Backing Time:                                 30-35 Minutes

Backing Temperature:                     180 C, 350 F or Gas Mark 4 

                                                        Bake for 25-30 Minutes if the Pan is round and for 35-                                                                40 Minutes in the case of Square tin
Expenses:                                        Rupees 4 to 5 Hundred depending on the quality of                                                                     Chocolate (3 and half US Dollars)
Yield:                                                Enough for 6-8 Servings

                                      

WHAT WE NEED TO MAKE OUR CHOCOLATE CAKE:

1. 1-3/4 Cups Maida (All Purpose Flour)
2. 1-3/4 Tablespoons Corn Flour
3. 1/2 Cups Cocoa Powder
4. 1/2 Cup Melted Chocolate
5. 1-1/2 Teaspoons Baking Powder
6. 1-1/2 Teaspoons Baking Soda
7. 3 Large Eggs
8. 1 Cup Butter Milk
9. 1 Cup Black Coffee
10. 1/2 Cup Oil
11. 1 Teaspoon Salt

WHAT WE NEED FOR OUR CHOCOLATE BUTTERCREAM FROSTING:

1. 1 Cup Butter
2. 1 Cup Cocoa Powder
3. 3 Cups Icing Sugar
4. 1 Tablespoon Coffee Powder
5. 1/2 Teaspoon Salt
6. 2-3 Tablespoons Milk

HOW WE ARE GOING TO MAKE OUR CAKE:

• Grease and flour 2 cake pans measuring 9 inches, set aside.
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes
• Sieve together Flour, Baking Powder, and Baking Soda
• Sieve Cocoa Powder
• Mix all these dry ingredients in a bowl along with Salt, be sure, no lumps are left.
• In another bowl beat eggs one at a time till foamy
• Add Butter Milk and Coffee on medium speed for 2-3 minutes
• This batter will be runny
• Now mix dry mixture into the wet mixture, half cup at a time and fold it lightly
• Pour the batter into the cake pans at equal quantity and height
• Bake for 25-30 Minutes if the Pan is round and for 35-40 Minutes in the case of Square tin.
• Check after 25 minutes by inserting a knife, skewer or a toothpick, it must come out a bit moist. That is what we need.
• If the knife comes out dry that will mean our cake has also become dry.
• Take the pan out and cool it on a rack till completely cool
• invert on a plate

PREPARATION OF FROSTING:

• Melt butter and beat it with Salt and Cocoa Poder on slow speed to milk the mixture
• Increase the speed to medium and beat for 3 minutes
• Now decrease speed to low and start mixing Icing Sugar half cup at a time with one Tablespoon of Milk
• Add Coffee Powder 
• You can add more milk or sugar according to your desired consistency.
• If you want to make it thick, add more Icing Sugar and add milk if you feel it is too thick for your liking.

HOW WE ASSEMBLE OUR TWO LAYERS WITH FROSTING:

• When both cakes are completely cool, place one layer on the turntable, cut top if that is puffed up, and has created a dome.
• Make both layers level
• Apply frosting cream on top first then place the other layer upside down over it.
• Apply Icing over the 2nd layer and then do the same on sides
• Pour some Chocolate Syrup over the top and sides for garnishing. 
• Cover and store in Refrigerator for 3-4 days, if desired.
• Cut the slices and enjoy 

Hope you will enjoy this very simple Chocolate Cake and bake it without any FEAR OF FAILURE.



InshaALLAH our next recipe will be



Thanks,


NOVICE

CLASSIC CARROT CAKE SIMPLE & EASY

CLASSIC CARROT CAKE

Very simple, easy and nourishing cake with the lovely taste of fresh Carrots. The basic ingredient Carrot is used in a variety of dishes all around the world, in desserts, curries, and salads etc. The bulk of Carrot is produced in China nowadays.

Carrot is mostly in bright Redish Orange color but this vegetable is also found in, black, purple and white colors in different parts of the world. Its origin is Asia. 

In Pakistan and India, Carrot is more famous for its dessert dish called GAJAR KA HALWA, mostly grated Carrots are mostly cooked in Milk with the addition of sugar and Khoy (Milk Solids), also garnished with Almonds on top. Gajar Ka Halwa is consumed during winter and it is a healthy and nourishing dessert. Dring winter season Gajar ka Halwa is cooked in most of the homes and at the same time, it is sold at the stalls emerge at every nook and corner in Pakistan.

Cake made with Carrot as the main ingredient also has many many variations, some with cream frosting, cheese frosting, the addition of dry fruit and coconut flakes in it etc.

I am sharing the recipe of very simple and basic style, without much addition except for a little amount of Coconut flakes. Pure carrot flavor and taste in a Cake which you like with your Tea or Coffee.

It is also very inexpensive. I made and 8-inch square cake and total expenses I bore were Pakistani Rupees 125 only and if I convert it into Dollars, it will be One dollar and 5-6 cents only.

So here with the name of ALLAH, I am going to start making our most easy, simple and basic Carrot Cake which is also very cheap or inexpensive to prepare.

WHAT WE NEED FOR OUR CAKE:

1. 2-1/2 Cups Flour (Take out 2-1/2 Tablespoons of flour and replace it with Corn flour)
2. 2-1/2 Tablespoons Corn Flour
3. 1-1/4 Cups Butter or Vegetable Oil
4. 2-1/2 Cups Sugar
5. 2-1/2 Cups grated Carrots
6. 3 Large Eggs
7. 1-1/2 Teaspoons Baking Soda
8. 1 Teaspoon Baking Powder
9. 1/2 Teaspoon Vanilla Extract or 1 Teaspoon Carrot Extract
10. 1 Teaspoon Salt
11. 2 Teaspoons Cinnamon Powder

OUR PREPARATION OF CAKE:

• Pre-heat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes.
• Grease the 8 or 9 inch Cake Pan, put butter paper in the bottom and grease it as well.
• Beat eggs one by one, add sugar and continue beating until creamy and foamy.Now add all ingredients grated Carrot and combine.
• Pour the batter into the prepared dish and bake it for about 40-45 minutes.
• you can check it just before the baking time ends, ie after 35 or 40 minutes by inserting a knife or a toothpick in the center, it would be smeared very little and that means our cake is going to be perfect.
• Don't think it is still under baked, if you wait for the toothpick or knife to come out clean and dry that will mean the cake is overbaked and its moistness has dried. A little bit of moistness is perfect for a soft and moist cake. 
• Take out the pan from Oven and cool it on a Colling Rack or as I have mentioned earlier in other recipes that you can use any wire mesh available in your kitchen for this purpose.
• Enjoy the Carrots now in the form of a moist and delicious Cake.

Hope you'll try this very inexpensive and cost effective Cake without any FEAR OF FAILURE.

Thanks for visiting my blog, any questions will be welcomed.

INSHAALLAH our next recipe will be another Ramazan Special BHINDI BLAST (Broasted Okra)

thanks, 


thine eternally


NOVICE

BASBOUSA 

(Middle Eastern Sweet Delight)

INTRODUCTION:

Basbousa is a cake made with Semolina. It is a very popular dish in the Middle East. Muslims and Coptic Christians use it during their fasts. Muslims traditionally use it during the holy month of Ramzan. It has some other names in other regions but traditionally it is Basbousa. Also called Harissa, Revani, and Ravani in other regions.

It is also called an Egyptian Dessert as its birthplace is said to be Egypt.

It is baked like a cake with a small amount of sugar in the batter and after it is baked, sugar syrup with Rose flavor is poured over it immediately after taking it out of the oven.

In some recipes, Basbousa is baked again for 10-12 minutes after soaking it with the sugar syrup.

This dessert can be made with Eggs or Yogurt or both, as its leavening agent. So you have a choice here.

I have prepared this dish in two styles, once I baked it again after soaking it with Rose scented sugar syrup and again I made it without baking again.

The aroma of Rose arising from this dessert is really captivating that the family members become impatient to have it.

Here we are, going to start our preparation of Basbousa with the name of All Mighty ALLAH.

WHAT WE NEED:

For Cake

1. 2 Cups Semolina
2. 2/3 Cups Sugar
3. 1 Cup Yogurt
4. 2 Large Eggs
5. 1 Cup Desiccated Coconut 
6. 2/3 Cups Butter or Oil
7. 15-20 Almonds (peeled and blanched)
8. 2 Teaspoons Baking Powder
9. 1/4 Teaspoon Yello Food Colour (Optional)

For Sugar Syrup

1. 2 Cups Sugar
2. 2 Cups Water
3. 2-3 Tablespoons Lemon juice
4. 1/2 to 1 Teaspoon Rose Extract 

HOW WE ARE GOING TO MAKE IT:

Sugar Syrup

1. First, we'll prepare our Sugar syrup by boiling sugar in an equal amount of water in a pan on medium heat.
2. Add Lemon juice in it and simmer it till it becomes a bit thick.
3. Add Rose Extract and douse the heat.
4. Cover and cool it.

Cake

1. Grease a rectangular 9-inch baking pan and set it aside. 
2. Now mix all ingredients except Almonds in a bowl and whisk them till combined.
3. Blanch Almonds and peel them.
4. Pour this batter into the Pan and place it in the refrigerator for 2 hours.
5. Preheat Oven to 180 F or 350 C or on Gas point 4 for 15-20 minutes before taking out the batter from the Refrigerator.
6. Take out the Pan from the Refrigerator and make Square or Diamond shape cuts with a sharp knife in it and place an almond on each square or the diamond and place it in the oven.
7. Bake it for 35-40 minutes.
8. Keep the Oven running for putting the cake back in it for a further few minutes.
9. Take out the baked cake and pour the sugar syrup (now cold at room temperature) over the hot cake till it is completely soaked in it.
10. Put the cake back into the Oven and bake it for 10 minutes till it is golden.
11. After 10 minutes the Basbousa is ready to be enjoyed hot, warm or cold.
12. Can be stored in Refrigerator in cover for up to 3 days. I have used it for 5 days in the Refrigerator.

Hope you'll enjoy Basbousa with family and friends. I'll also post another recipe of Basbousa later with a little variety.

Practice it for the forthcoming Holy month of Ramzan and enjoy it at Saher or Iftar time.

Don't wait and make it without any FEAR OF FAILURE. 

INSHA ALLAH our next recipe will be Crispy Coconut Biscuits.

Thank you for visiting my Blog.

NOVICE

BASIC SPONGE CAKE

BASIC SPONGE CAKE FOR BEGINNERS

WHAT IS SPONGE CAKE:

Sponge Cake is a raised cake like Butter Cake or Pound Cake. People often confuse with what is the difference between a pound cake and a sponge cake. 

There are two types of a raised cake - Foam Cake and a Butter Cake. The foam cake has a high egg to flour ratio and is leavened by the beating of eggs or egg whites which create air bubbles during the process of beating. Butter cake contains fats from Butter, margarine or vegetable oil. Their leavening agents are Baking Powder and Baking Soda.

 The leavening Agent is also known as Raising Agent. It is any one of the substances which cause Batter or Dough to rise and become foamy by creating air bubbles and turn it soft and light.  Baking Soda and Baking Powder are known Leavening or Raising Agents.

The Sponge Cake is a Foam Cake and a Pound Cake is a Butter Cake.

Eggs, flour, and sugar are main ingredients of a sponge cake. Beating eggs create required air bubbles which while being baked raise and lighten the batter.

KEEP IN MIND THAT THE INGREDIENTS MUST BE HAVING ROOM TEMPERATURE, SPECIALLY THE EGGS.

I chose this cake for my viewers because this cake is also meant to be a Basic Baking Cake, it has no special ingredients and nothing which make you visit the market and get that for baking it. I am still giving only those recipes which can be termed as BASIC.  We shall make cumbersome and difficult Cakes later along with various styles of Frostings etc.

Remember, my first recipe of this Blog was SIMPLE AND EASY VANILLA CAKE because I want the basics to be learned before going for the kill.

I baked this sponge cake in a cake pan which is Butterfly shaped and that doesn't mean it must be baked in that particular cake pan. I made it only to have a change. Any 8-inch cake pan will do, round or square, whichever is available with you.

Here we are going to start our Basic Sponge Cake with the name of ALLAH.

THINGS WE NEED:

1. 2-1/4 Cups Minus 2-1/4 Tablespoons All Purpose Flour (Maida)
2. 2-1/4 Tablespoons Corn Flour
3. 1/2 Cup Butter (Room Temperature) or Vegetable Oil 
4. 3 Eggs (Large)
5. 3 Teaspoons Baking Powder
6. A Pinch of Salt (Chutki)
7. 1 Cup Milk or Butter Milk
8. 1/4 Teaspoon Vanilla Essence

HOW WE'LL BAKE OUR CAKE:

1. Pre-heat Oven to 180 C for about 15-20 minutes
2. Grease any 8 inch Cake Pan with Butte or Oil, if the pan is shaped like I used then sprinkle flour after oil and discard the residue. If it is a regular Pan then cut the butter paper to the size of the bottom and place it over the already oiled surface and also oil or butter the Butter Paper.
3. Put in 2-1/4 Cups of all purpose flour in a bowl and then take out 2-1/4 tablespoon from it and add 2-1/4 Tablespoons of Corn flour in its place.
4. Add a pinch of Salt and Baking Powder and sift them all together.
5. Add Oil or Butter and start beating it till it becomes crumbly (like Bread Crumbs)
6. Add Vanilla
7. Start adding Milk or Butter Milk little at a time and continue beating on medium or low.
8. Clean and scrape the sides of the bowl with Spatula.
9. Add eggs one at a time and continue beating till all is combined.
10. Put the batter in the pan and tap it on any hard surface to settle and level the batter.
11. Place the pan into the Oven for 35 minutes.
12. Check it by pressing a finger on top and if it comes back after removing the finger, it means the cake is ready.
13. You can also check it by inserting a toothpick or a sharp knife in the center and if it comes out clean enough, that also mean the cake is ready. Ignore if there is very little wetness.
14. Place it on a cooling rack for 15-20 minutes.
15. You can use a normal wire mesh used for placing the hot cooking utensil on it.
16. Cut the cake and enjoy warm.

Hope you'll try backing this very simple Spong Cake without any trace of FEAR OF FAILURE.

Thanks

NOVICE

RAINBOW MARBLE CAKE

RAINBOW MARBLE CAKE

The Rainbow Cake is mostly made in more than one layer of different colors and a Marble Cake is made in two colors i.e, yellow and brown or Egg and Cocoa Powder.

I tried to make a mixture of both by adding two more colors in the Simple Vanilla Cake batter.  The result is as good as it looks in the picture below.

  

Certainly, it does not look perfect but what I do is to experiment with the simplest and easiest way, ingredients, and method so that the beginners may not get disheartened when they go through the recipe of a Great Chef.  When beginners like me prepare this cake they feel elated as it boosts the confidence to go for the elaborate and difficult recipes as well.

The question here is to make a Cake and not that it should be as perfect as seen in the Food Magazines or placed on the glass shelves of a Bakery.  Perfection will come later by practice.

So I always try to make things easier and at the same time cheap by using simple ingredients which are either available at home or any of the nearby grocery stores.

My aim here is to make you overcome the FEAR OF FAILURE. We have to review our work again and again to avoid another failure.

This is also a WARM-UP RECIPE of cake baking, I'll try my best to take you to the elaborate and difficult recipes later, with different types of Frosting, Glaze, Ganache and so on and so on.

I have used common food colors in this recipes which are easily available at every big or small grocery store round the corner.  The only expensive thing is your Oven and the Cake Panes. Don't loose heart, you have none of the above two, you'll still bake a cake.  In Pressure Cooker, simple cooking utensil and on the normal stove.

Here is my easiest and Simplest Rainbow Marble Cake recipe:-

THE SIMPLEST & EASIEST RAINBOW MARBLE CAKE

INGREDIENTS:

• Flour                               2 Cups (take out 2 level table spoons of flour and add 2                                                  tablespoons of Corn Flour in its place)                                        
• Large Eggs                      4
• Butter/Veg Oil                3/4 Cup
• Sugar                              1-1/4 Cup
• Baking Powder                1-1/2 tea spoons
• Vanilla Essence               1 tea spoon
• Milk                                1 Cup or as desired 
• Food colours                   Choice (For Brown colour you can use Cocoa Powder as well)
• Salt                                 A pinch.

METHOD:

1. Pre heat Oven to 180 C and grease the cake pan before starting for the batter.
2. Sift together Flour, corn flour, salt and baking powder and set aside.
3. Take another deep and wide bowl and beat Butter or Oil and sugar by electric mixer or a whisk and make them creamy and light. 
4. Now add eggs one by one and beat again on medium high speed if you are using an electric mixer. When these are fully combined add flour mixture a little at a time.  No need of beating now, you can fold the dry mixture by Spatula or a wooden spoon.
5. Add milk one tablespoon at a time to make batter thin and a bit runny.
6. Arrange small bowls numbering exactly as the number of food colours you are using.  
7. Distribute equal amount of the batter in each bowl except the original cake batter which may be a bit more in quantity then the coloured bowls. Add colours in each of the bowl and mix them to the desired colour scheme.
8. Grease the cake pan and pour the original batter in it in a manner that it covers the entire bottom of the pan.
9. Start pouring coloured batter by spoon over the batter already in the pan, choice of colour preference is yours.  Just do nothing except pouring and then do the same with next colour.
10. Finally tap the pan on any hard surface or the counter and put it in the oven, bake for 30-35 minutes.
11. Check it by inserting a tooth pick or a clean knife in the centre of the cake, if it comes out clean that means the cake is ready.  Take it out and cool it for 10-15 minutes before loosening it out of the pan.

Enjoy

Bake with no FEAR OF FAILURE.

Thanks,

NOVICE.

SIMPLE VANILLA CAKE

First Cake for Beginners

This simple cake may be taken as starting point for baking cakes.  It is very simple and easy to bake, there is no rocket science involved at all. Only a few ingredients and 30 minutes of baking are required. There is nothing which will make life difficult for you to obtain. All ingredients will be available in your pantry, so start with the name of ALLAH.

The first thing to do before backing anything is to preheat the Oven for 15-20 minutes. The heat varies for some recipes but for cakes it is mostly 180 C.

Next you grease the bottom and sides of Cake pan with oil or butter and for making it more easy to take out the backed Cake is to cut out butter paper to the size of bottom and the sides and fit them it the pan over the oil or butter already applied and then grease the paper as well.

Now one more essential job to do and that is to make sure you have put all the ingredients on the counter before you and have also checked with the recipe if there is one.

SIMPLE VANILLA CAKE

INGREDIENTS :

• 1.       Flour                  1 and a half Cup
• 2.       Sugar                 1 Cup
• 3.       Butter or Oil       Half Cup and a Table Spoon
• 4.       Eggs (Large)        2
• 5.       Milk                    Quarter Cup (Optional)
• 6.       Baking Powder    1 and a half Teaspoon
• 7.       Vanilla Extract    Half Teaspoon

 METHOD :

• Sieve the flour and baking powder together at least twice and set aside.
• 
  
• Put butter or oil and sugar in a bowl and whisk them until they are creamy and combined, the mixture will change its color. Mix eggs one by one and whisk or using Electric Beater to Beat till it becomes foamy and fluffy. During whisking or beating once or twice scrape the sides of the bowl with a spatula to clear the bowl and also to mix the residue in the mixture.
• 
  
• Don’t over mix or over beat, it will only take 5 minutes.
• 
  
• Add vanilla extract and mix it for a few seconds then add flour mixture in 3 parts and mix it. Make sure there are no lumps. Add Milk, one tablespoon at a time. The Milk is optional but it will make the cake softer.
• 
  
• The batter is now ready to be transferred to the prepared cake pan and tap it 2-3 times on the counter or any flat surface and place it in the Oven for 30-35 minutes.
• 
  
• Check the cake after at least 20-25 minutes by inserting a toothpick or a sharp knife, if it comes out clear the cake is ready to be taken out of the oven.
• 
  
• After taking out the pan from oven put it on a Wire rack or a wire mesh used in our homes for placing any hot cooking utensils after taking it from the stove. No problem if there are not available, place the pan at any place where it is open to the air for cooling
• .
• Cool it for 10-15 minutes before slicing and serving.

Notes:

For folding the flour in the mixture means mixing it delicately with a wooden spoon or silicon Spatula, please don’t beat the mixture at this stage.

Bake with no FEAR OF FAILURE.

Thanks

NOVICE