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

BACHELOR's DELIGHT SHAMI KABAB GHOTALA

SHAMI KABAB GHOTALA 

(A quick n simple dish for Bachelors n You as well)

WHAT IS SHAMI KABAB

We must learn what is a Shami Kabab before something about our Ghotala (Mixture) Shami Kabab is a small patty of meat more often of minced Beef, mixed with herbs and different spices along with Yellow Bengal Gram.

It is the very popular cuisine of Pakistan & India and used as a snack mostly. There are different versions of making Shami Kababs but main ingredients are same. As per legend, its origin belongs to Lukhnow when a Chef of a Toothless Nawab prepared this for his Master. The name Shami seems to be given because it was eaten as an evening snack. Another version says that the Word Shami is derived from the country Sham (Syria) as it is called in Urdu. During Mughal era in sub-continent, many people from the Middle East migrated to India for employment with Mughals and someone brought this dish to their Kitchen who belonged to Sham (Syria)

SHAMI KABAB GHOTALA:

Bachelors always face difficulties when they try to cook meals for themselves and mostly they go for Omelets but Omelets can not be had on a regular basis. This Shami Kabab Ghotala recipe will be a great addition to the great culinary skills of the bachelors.

I have personally spent quite a few years living alone and cooking for myself and sometimes for visiting friends.  During those beautiful days, I accidentally managed to prepare this Ghotala and it became an instant hit among my friends and visitors. So I am sharing the same here for not only Bachelors but for everyone.  

This dish can be made in addition to what already is available for dinner or lunch at home, one can simply take some Shami Kababs which are mostly available in Refrigerator, few eggs, Onion, Tomatoes and Green Chilies with very few spices.

It will be ready in 15-20 minutes at the most and guests will ask you for the recipe.

Come on, bachelors and ladies who want change in their Menu and make this delicious, quick and easy dish for yourself and the guests.

Let us start our cooking with the name of All Mighty ALLAH.

WHAT WE NEED:

1. 4 Shami Kababs
2. 3-4 Eggs (according to your taste)
3. 2 Medium size Onions
4. 4 Medium Tomatoes
5. 4-6 Finely chopped Green Chilies
6. 4 Tablespoons Oil (You can add more oil if the mixture seems thick)
7. 1 Tablespoon Red Chilli flakes (also as per your taste)
8. Salt to taste.
9. 1-2 Tablespoons Coriander leaves for Garnishing
10. 1-inch piece of Julianne cut Ginger also for Garnishing.

HOW WE ARE GOING TO TASTE OUR COOKING SKILLS:

1. Take out the Shami Kababs from the Refrigerator and thaw them to room temperature.
2. Chop the Onions, Tomatoes and Green Chilies.
3. Heat oil and cook the above on medium heat till tomatoes are soft and onions are translucent.
4. Add Salt and Red Chilli flakes.
5. Mash all things lightly so it becomes a mixture.
6. Now break the Shami Kababs coarsely and put them in the vegetable mixture, mix them thoroughly and saute for a few minutes.
7. Break the Eggs one by one over the mixture and don't stop mixing and using your spoon or spatula. Mix constantly until all the eggs are well mixed.
8. Judge the consistency of its thickness and douse the flame when you feel like it.
9. Put in a Platter or Bowl and garnish with Ginger, Coriander leaves.
10. Serve with Nan, Chapati or Paratha and even with Karak Double Roti.
11. I personally preferred Karak Double Roti.
12. Green or Red Chilli Chutney will also add to its taste.

HOWZAT?

Hope you like this quick and easy dish and try it at home without any FEAR OF FAILURE.  

INSHAALLAH our next recipe will be Traditional Middle Eastern Dessert BASBOUSA.










Thanks,


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

GARLIC BREAD

LAHSAN KI DOUBLE ROTI SIMPLE AND EASY

Garlic Bread and Pizza have quite a common history that dates back as far as 500 BC  and may be much earlier. Soldiers at that time used their shields as baking pans or hot plates for preparing their bread (Roti) and somehow they covered it with butter, fat or cheese and then some garlic rub.

There is another narrative about the earlier use of Garlic in bread, according to that it is originated in South of Europe where Garlic Plants were in abundance. Because of this, Garlic was used in food in many ways and one of them is this Garlic Bread. Present day Garlic bread is an offshoot of famous Italian Bruschetta which was and still is browned on both sides on hot coals.This Bread was coated liberally with Olive oil. Rubbing the top with Garlic was optional.

Garlic Bread was introduced in the US by the Italian and Mediterranean immigrants and it is popular till date.

Garlic Bread can be made in various styles and kinds, like Crispy, Soft, Herbed and Cheesy It is different in different cultures and countries.

Garlic Bread made with the French Baguette, it tastes great because of its thick crust and also tends to stay frozen much longer.

It is very easy to make and there are no elaborate arrangements for its preparation. 

Let us start preparing our Aromatic and very simple Garlic Bread with the name of ALLAH.

THINGS WE NEED:

1. 2 Cups All-purpose Flour
2. 2 tablespoons Yeast
3. 2 Tablespoons Caster Sugar
4. 2 Tablespoons Oil
5. 2 Tablespoons Butter for Brushing.
6. 2 Tablespoons Milk or Water.
7. 1 Teaspoon Salt or according to your taste
8. 1 Beaten Egg for Brushing
9. 8-10 Cloves of finely chopped Garlic

HOW WE ARE GOING TO PREPARE:

• Mix all the ingredients and half of the finely chopped Garlic except beaten egg and butter in the flour. 
• Mix it thoroughly and knead with the help of Milk or Water and make a dough.
• Cover it with a moist cloth and leave it to rise at room temperature. 
• If it is very cold season then store the dough in a warm place, In a Microwave in off position.
• The dough will rise and will be doubled in size.
• When it is doubled in size take it out and shape it as you like or place it in the middle of a Loaf Pan. Remember, the dough size in the loaf must not touch its sides as it will rise when being baked and a full-size dough will go out of proportions and the Pan. It will also look very ugly.
• Brush the top with beaten egg.
• Place the Pan/dish in the pre heated oven at 180 C and bake for 15 minutes.
• Take it out after the top is golden, make small cuts on the top and apply butter with a brush over it and sprinkle remaining finely chopped garlic all around.
• Put it back in the oven for further 5-6 minutes.
• When the sprinkled garlic turns golden, take the bread out and enjoy when it is cool enough to be eaten.

Overcome your FEAR OF FAILURE

INSHAALLAH my next recipe will be DOUBLE JELLY BANANA MOUSSE








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