Marble Cake

I am posting a recipe of a cake, with a combination of vanilla and chocolate flavour mixed together which forms a pattern of marble i..e Marble cake..Hope most of them have heard about this cake..It tastes so delicious and my son's favourite too..I made this cake many times, but could not click pictures and couldn't post that time..So I decided to click the pictures when I made this one month before and post it...I include the step of preparing the marble pattern..Hope it will be helpful..This cake is easy to make...Do prepare this cake and let me know the feed back..Let us go to the recipe :)

      Ingredients

• All purpose flour - 2 cups
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Eggs - 3 large no.s
• Sugar -  3/4 cup ( powdered)
• Condensed milk - 1 tin ( can use l cup powdered sugar instead)
• Unsalted butter - 100 gm
• Vanilla essence - 1 tsp
• Unsweetened cocoa powder - 2 tbsp
• Warm milk - 1/4 to 1/2 cup
• Choco chip - few for decorating ( optional)

    Method

• Keep all the refrigerated ingredients in a room temperature for 30 mins..Its very important..

• Preheat the oven to 180 degree C.. Grease the pan with some butter or oil sprinkled with flour and tap the excess flour..Can use butter paper instead..Keep aside

• In a bowl, add flour, baking powder, baking soda and salt and mix well with a large spoon or whisk thoroughly and keep aside..

• In another large bowl, add softened butter and sugar and beat well till creamy..Add condensed milk and beat again for few seconds till combined..

• Add eggs one at a time and beat at a medium to high speed till combined and double in volume..

• Add vanilla essence and beat for few seconds

• Add the dry ingredients ( flour mixture) alternately three times and beat at a very low speed. You can also fold it with a large spoon slowly instead of a beater..

• Add little warm milk 1/4 cup at a time and beat at a very low speed or fold with a spoon..Batter should be medium thick..If batter is too thick, add little more warm milk and beat again..

• Divide the batter equally into two separate bowls..Keep one batter plain..

• Another bowl, add cocoa powder and beat at a very low speed..

• In a greased cake pan, add large dollop of vanilla batter and another dollop of cocoa batter alternating each one..See the pic below ( I forgot to click photo of first layer, never mind, I clicked the pic of second layer :) )

• Spread lightly with a fork as shown in a picture and make a pattern of your choice..

• Add again another large dollops of vanilla and cocoa batter alternating each one on top of first layer and spread it lightly with fork as mentioned earlier...

• Repeat the third step..

• Tap the sides of the cake pan to release the air bubbles and also cocoa and vanilla layers will be separated.

• Place the cake tin in a preheated oven and bake for about 40 to 45 mins till the fork or knife insert in the center comes out clean..Otherwise bake 5 mins more..

• Place the cake tin on a wire rack and let it cool for few minutes..Then flip the cake on a wire rack..Add choco chips on top of the cake,when it is still warm ( optional )..Let the cake cool completely.

• Cut into slices and enjoy..I like to eat warm from the oven..

• Store in a airtight container when it cools completely..It will stay good for 3 days at room temperature , other wise refrigerate it will stay good for 1 week..But mine finished 2 days itself 

Nutella Brownies

I am sharing the recipe of one of the easiest and yummy baked dish, Nutella Brownies. As in a name, the main ingredient of this brownie is Nutella ( Chocolate Hazelnut Spread).Unlike cake, brownie does not need seperate bowl for wet and dry ingredients.Its done everything in one bowl.I read some of the brownies might use leaving agents like Baking powder and Baking soda.I saw the recipe somewhere from google,but I changed a bit.When I read this recipe, it mention to have l cup of Nutella, but I used half cup of Nutella and half cup of cocoa powder..It does not require any leaving agent..I have a doubt regarding this.To my surprise it baked perfectly and its texture is soft..It tastes so yummy..My son loved it very much..Its finished two days itself..My son told me to bake again..So I baked again for him :)..Let us go straight to the recipe

      Ingredients

• Melted Butter, cooled slightly - 1/2 Cup
• Eggs - 2 no.s 
• All purpose Flour - 1/2 Cup
• Nutella - 1/2 Cup
• Cocoa powder - 1/2 Cup
• Brown Sugar - 1/2 cup 
• Salt - 1/4 tsp
• Vanilla essence - 1 tsp

      Method

• Melt butter in a microwave or in a stove top..Keep aside to cool slightly.

• Grease a square pan with butter/oil and keep aside..You can use butter paper instead of greasing..I use Silicon square pan,so no need to grease it..

• Preheat oven to 180 degree C..

• In a bowl, beat eggs with a whisk or beater till pale..

• Add vanilla essence and sugar and beat again till sugar dissolves..

• Add cocoa powder ,Nutella and salt together and beat well..

• Add flour and melted butter slowly and beat again..

• The consistency of batter should be pour able..If batter is too thick, add few tbsp of water and beat well..

• Pour this batter in a baking dish and bake for about 35 to 40 mins,when fork insert in the center comes out clean..Otherwise bake 5 mins more..

• Keep this in a wire rack to cool for few mins...Then invert the brownies on a wire rack and let it cool completely..

• Cut into squares and enjoy it with a cup of tea or coffee..

Butterscotch Praline Cake - #100th Recipe Post

I am glad to inform you that it is my 100th recipe post..Thank you all my dear readers for your support and encouragement..Expecting same for my future recipe post too..I decided to share something sweet for this occassion..It is Butterscotch Praline Cake..I baked this cake a month ago for my younger sis birthday,who came to stay with me for few days...I saved this recipe mainly to post in this occasion..My mom and sis love this cake very much..Its much better than store bought one..
Coming to the recipe,this is a rich and delicious cake with the flavour of caramel and lots of caramalised nuts ( praline)..I got the recipe from various sources, combine here and there and made by own sauce and frosting..This step may involve lots of steps,but its a worth..It involves making vanilla cake which is sandwiched with caramel sauce,covered with frosting and decorated with crushed praline (caramalised nuts)..Do make the mentioned ingredients earlier and assemble later..So you won't feel its a heavy task :P...I feel when I try to decorate the top of cake with whipped cream, it is little messed up,I feel dissappointed :(..Never mind, it tastes really delicious..Do try this cake and give feedback :)

     Ingredients

        For Vanilla Sponge Cake

• All purpose flour - 1 1/2 Cup
• Baking powder  -  1 tsp
• Baking soda  -  1/4 tsp
• Eggs  -  3 no.s  (keep at room temperature for 30 mins)
• Canola or any veg oil - 1/2 cup
• Superfine white sugar ( powdered sugar) - 1 cup
• Milk - 3/4 cup  ( keep at room temperature for 30 mins)
• Vanilla essence - 1 tsp
• Salt - 1/4 tsp

      For Caramel Sauce

• Unsalted Butter - 1/2 cup
• Brown sugar - 1 cup
• Heavy cream ( whipping cream) - 3/4 cup
• Corn flour - 2 tsp

      For Praline

• Butter - 1 tsp
• White sugar - 1 cup
• Any mixed  nuts of your choice - 1 cup ( I used cashew nuts, peanuts and almonds)

      For Butterscotch frosting

• Whipping Cream - 250 ml ( I used low fat whipping cream)
• Icing sugar  - 2 tbsp
• Brown sugar - 1/2 cup

      Method

         For Vanilla sponge cake

• Preheat the oven to 180 degree C..Grease the cake tin with butter and flour and tap the excess flour or you can use parchment paper ( butter paper)..

• Mix flour, baking powder and baking soda in a bowl thoroughly and keep aside..

• In another large bowl,add eggs and salt and beat at high speed till creamy..

• Add vanilla essence and sugar and beat again..

• Add flour mixture and milk little by little three times and fold alternately..

• Pour the cake batter in a greased cake tin and tap at the sides to prevent air bubbles..

• Bake for about 35 to 40 mins depending upon your oven,till the fork or knife insert in the center of the cake comes out clean..

• When it cools down, keep the cake on a wire rack to cool completely..Meanwhile make caramel sauce,frosting and praline as mentioned below..

                                                                         

Preparation of Vanilla Cake

(Click the picture to view enlarge)

         For Butterscotch Frosting

• Beat the cold whipping cream and other mentioned ingredients till thick and stiff peaks forms..Refrigerate it..

Preparation of Butterscotch Frosting

(Click the picture to view enlarge)

         For caramel sauce

• Heat the sauce pan..Add butter and melt in a very low flame..Take care it should not change colour, otherwise it will burn..

• Add brown sugar and stir till it dissolves completely..

• Turn the flame to lowest and add heavy cream and stir..Do not boil at high flame as cream will curdle, slightly boil when added cream..Off the flame and let it cool slightly..

• Add corn flour and mix well without any lumps..When it cools completely, refrigerate it..Sauce will thickens when refrigerated..

Preparation of Caramel Sauce

(Click the picture to view enlarge)

          For praline ( Caramalised Nut )

• Grease the aluminium foil with a oil and set aside...

• In a pan, add butter, white sugar and nuts..heat in a medium flame till it changes brown colour..Immediately turn the flame to low and stir well for few seconds..Off the flame..

• Pour this mixture immediately in a greased aluminium foil and let it cool completely..

• When it cools completely,it turns to solid form..Take out from the foil carefully and break into small pieces..

• Add the praline pieces in a grinder and grind into coarse powder..Transfer it into plate and set aside..

Preparation of Praline

(Click the picture to view enlarge)

         For Assembling the cake

• Take out the caramel sauce and frosting from the refrigerator and set aside..

• Cut the top crust of the cake..Cut the cake into two halves carefully...

• Place bottom half of the cake in a cake stand or a plate and spread large dollop of caramel sauce on top..

• Sandwich it with other slice of cake and spread remaining caramel sauce on top and sides..

• Spread the whole cake with butterscotch frosting and level the top and edges with a spatula..

• Sprinkle crushed praline on top and sides as shown in the picture..

• Pipe the remaining frosting on top of cake according to your design and place a pinch of remaining crushed praline or nuts on top of it..

• Refrigerate the cake for 4 hours before serving..Serve cold..

 Assembling the cake

(Click the picture to view enlarge)

       Notes

• If you don't have brown sugar at home or in your place, don't worry..Grind powdered Jaggery ( sharkara/vellam) along with little white sugar in a grinder..

• In order to save time, bake the cake earlier and assemble the mentioned ingredients later..You can also make the mentioned ingredients like frosting,praline and caramel sauce earlier before baking cake,its up to you...Don't make everything together as it will feel a heavy task...

• Remaining whipped cream can be kept in a freezer and you can eat it as a ice cream..

• The cake tastes better next day..

White Forest Cake

Hi everyone..Today, I am posting a recipe of one of the delicious cake i.e 'White Forest Cake'..I baked this cake for my son's 4th birthday which is on march 18..Both me and my son's birthday falls on same month ;)..Earlier I baked this cake on my birthday which falls on march 7,as I posted earlier..
 I think most of you have heard about Black Forest Cake and White Forest Cake..Though both cake's method and decoration remains same but there is little difference..In Black Forest Cake, base of the cake is chocolate cake which uses cocoa powder, but in White Forest Cake,cake is baked plain without adding cocoa powder,so it is white in colour...This cake is cut into 2 or 3 layers which is sandwiched with cherry sugar syrup and whipped cream in each layer,covered fully with whipped cream and finally decorated in grated chocolate on top and sides ( grated white chocolate in case of ' White Forest Cake' and grated dark chocolate in the case of  'Black Forest Cake')  and cherries on top..I baked Black Forest Cake for my son's 3 rd birthday last year..This year I baked White Forest Cake for a change..When I searched google,a lot of Black Forest Cake recipe is available, but only few White Forest Cake's recipe are available and some of it didn't satisfy me..So I created my own recipe for baking white cake..I don't do much frosting on cake as my hubby is against it..But my son loves frosting..Hope my cake looks wonderful by seeing this picture below as I am not very good at frosting :) ..Okay,Let us go to the recipe :)

Note: My little one is about to take the cake..You can see his fingers on left side :D..I clicked the photo fast as he don't have patience :D

     Ingredients

        For Dry Ingredients:

• All Purpose Flour - 1 1/2 Cups
• Baking powder - 1 tsp
• Baking Soda - 1/4 tsp ( If using cream of tartar, ignore it)
• Salt - a pinch

        For Wet Ingredients:

• Eggs,yolks and white separated - 4 no.s ( room temperature)
• Butter - 3 tbsp ( room temperature)
• Veg Oil - 1/4 cup
• Vanilla Essence - 1 tsp
• Powdered Sugar - 1 1/2 cup
• Milk - 3/4 cup ( room temperature)
• Cream of Tartar - 1/4 tsp ( optional- If using baking soda,ignore it)
• Melted White Chocolate - 4 tbsp ( melt white chocolate using microwave or double boiling method)

         For Cherry Syrup

• Chopped glazed cherries- few 
• Sugar - 1/2 cup
• Water -3/4 cup
• Vanilla Essence - 1/4 tsp ( optional)

       For Assembling and Decoration

• Whipping Cream - 500 ml
• Icing Sugar - 1/4 cup
• Baking White Chocolate - 1 large bar required for grating
• Glazed Whole Cherries in Syrup - 5 to 6 no.s

    Method

         For White Cake

• In a bowl, mix thorough all the 'dry ingredients' mentioned with a whisk or spatula and keep aside..

• Separate egg whites and yolks as shown below..

• In a clean and moisture free bowl and make sure beater blades also moisture free,beat the egg whites at high speed till soft peak forms, then add cream of tartar ( optional) and beat again..While beating, make sure to OFF the mode at few seconds and beat again..When egg white reaches stiff peaks or hard pointed peaks OFF the mode...Keep aside..

• In another large bowl, beat egg yolks till pale..Add powdered sugar and beat well..Add oil and butter and beat well..Finally add vanilla essence and beat for l second..

• Add 1/3 of flour mixture ( dry ingredients) and 2 tbsp of milk and beat at a low speed..Scrap the sides and add remaining flour and milk and beat again.. Continue this steps three times till all the flour and milk is used up..

• Add melted white chocolate and beat well at a low speed till combined..

• Finally add meringue ( beaten egg whites) and fold slowly with a spatula or any large spoon in a clock wise direction..Do not use beater at this stage.

• Pour this batter into a greased baking dish and bake in a Pre heated oven to 180 degree Celsius for 40 mins till the skewer or fork inserted comes out clean. Otherwise bake five minutes more..

• Keep this in a wire rack and let it cool completely before frosting the cake..

• Meanwhile make sugar syrup  and frosting as mentioned below.

         For Sugar Syrup

• In a sauce pan,  heat sugar and water together in a low flame till the sugar dissolve completely..

• Add few chopped cherries into it and boil for few seconds..

• Add vanilla essence ( optional)..Off the flame and set aside to cool..

          For Frosting

• Make sure to keep the bowl and beater blades used for whipping blade should be ice cold...Keep these in a freezer for 10 to 15 mins..

• Pour cold whipping cream ( not room temperature) into a cold bowl and beat at medium speed for few seconds..

• Add icing sugar and beat at medium speed for few minutes and off the mode for few seconds...

• Finally, move the mode to highest and beat well till is about to get thick..Make sure to off the mode in between for few seconds..Turn the mode to highest and beat well till thick peak form as shown in picture below..Then Off the mode..Do not over beat when it reaches thick peak otherwise it will curdle and turn into butter..

• Refrigerate the beaten whipping cream and take out at the time of decorating cake..

          For Assembling and decorating of cake

• Remove the crust part of the cake as shown in the pic below..This is done to keep the cake flat at the time of frosting

• Cut the cake into three layers carefully with a large sharp knife..Oops!!! third cake layer got broken while cutting it..Never mind, mend the cake pieces and it will hide by frosting the cake.

• Place third layer on cake board or large plate, add sugar syrup along with chopped cherries evenly and spread a  large dollop of whipping cream and a few chopped glazed cherries sandwich with second layer..

• Repeat the process with second layer and sandwich it with third layer..

• Add remaining sugar syrup and top and spread the whipping cream completely on top and sides of the cake and level as shown in picture..

• Take refrigerated baking white chocolate bar and grate it...Decorate grated white chocolate lavishly on top and sides..Wipe the excess with tissue paper..

Grated White Chocolate

Assembling the layers

• Put the remaining whipping cream in a piping pan..You can use star nozzle or moon shaped nozzle..Pipe into rounds as shown in the pic below..Place glazed cherries on top of it..

• Refrigerate the cake for few hours and cut into triangle shape and serve chilled..

      Notes

• You can make black forest cake same this method..Add cocoa powder instead of white chocolate for baking cake and use grated dark chocolate instead of white for decorating..

• Originally cherry liquor or rum is added in  place of sugar syrup..As I said earlier, I don't use alcohol any of my cooking so I ignore that..So,I made my own cherry sugar syrup..If you have a lots of syrups in glazed cherry can, you can ignore making sugar syrup..As I have very less syrup in my can,so I made the syrup..

• As I don't make much frosting on cake,it seems little difficult for me..Its better to bake cake earlier and do frosting later..So you don't feel its a heavy task

• Always frost the cake,when cake completely cools down otherwise whipping cream will melt..Also make sure that frosting should be thick..

Orange Chiffon Cake

Today I am sharing a post of my birthday cake,Orange Chiffon Cake,which happened on March 7...I baked this cake a day before my birthday,as requested by my sister..Its long since I wished to make this cake,which is adapted from Martha Stewart's recipe..But I reduced the quantity of some of the ingredient according to my family's taste...Chiffon cake differs from other cake..Most of the cake suggest beating both egg yolk and egg white together..But in Chiffon cake,egg yolks and whites are beaten seperately..Egg white is beaten till it foamy and stiff peak called meringue and combined in a batter slowly without disturbing the whites..This is one that makes a cake entirely different in texture..Compared to other cake,this cake used vegetable oil instead of butter..As a name suggests,this cake has a flavour of fresh orange juice..Its texture is so light and soft like sponge and tastes super delicious..This is one of the best cake I ever made...I like to eat this cake warm straight from my oven..I didn't do any frosting on cake as I like to have it plain..My family love this cake very much...Sadly,my hubby is not here to taste this cake as he went to short vacation for few days..Though he is not very much fond of cakes and other sweet stuff,but he likes plain cake very much..I promised to make again when he come here..Lets move to the recipe

Recipe Courtesy: Martha Stewart

      Ingredients

• Egg Whites and Egg Yolk - 4 no.s** ( Original recipe says to add 6 eggs,but I reduced to 4 no.s)
• All Purpose Flour - 2 cup
• Baking powder - 1 1/4 tsp ( Original recipe says to add 4 tsp,but I reduced it)
• Baking soda - 1/4 tsp ( If not using cream of tartar)
• Vanilla Essence - 1 tsp
• Powdered Sugar - 1 1/2 cup ( divided)
• Vegetable Oil - 1/2 cup
• Orange Zest ( Grated Orange Peel) - 2 tbsp**
• Fresh Orange Juice squeezed from 2 large Onions - 1/2 cup 
• Cold water - 1/4 cup
• Cream of Tartar - 1/4 tsp ( optional)** ( If not using baking soda)
• Salt - a pinch

     Method

• Preheat the oven to 180 degree C..Grease the bundt pan or tube pan and set aside..

• In a bowl, mix together flour,baking powder,baking soda ( if not using cream of tartar) and salt and mix well..keep aside..

• In a clean bowl,beat egg whites till foamy( see notes)..Add half cup sugar and beat well till soft peak forms...Finally add cream of tartar( if using) and beat till stiff peak forms..Keep aside..

• Wash the oranges well and grate the orange skin without white skin as it may taste bitter..Squeeze the orange juice and strain it..Keep aside ( See notes)

• In another bowl, add egg yolk,veg oil,remaining sugar and vanilla essence and beat at medium speed..

• Add grated orange peel ( see notes) ,cold water and fresh orange juice and beat again..

• Add flour mixture and beat at low speed till combined..

• Finally add egg whites and fold slowly with a spatula in a clock wise direction..Do not over beat the batter..Never mind if small traces of egg whites are seen..

• Pour this batter in a greased tube pan and bake for about 45 to 50 mins till fork or tooth pick inserted comes out clean..Original recipe says to bake for 50 to 55 mins but mine baked for about 45 mins..Each oven differs, so better check after 45 mins..

• Keep this in a wire rack for few minutes and de mold it..

• Allow to cool completely and slice it..Enjoy with a cup of tea or coffee

       Notes

• Separate egg whites and yolk when cold as it is the easier to do so...

• Make sure all the ingredients which are refrigerated must keep at room temperature at least 30 mins before baking cake.

• Make sure a bowl and beater blades used for beating egg whites should be completely wet and there should not be any moisture in it, as it will not form peaks..

• Cream of Tartar is added for stabilising ( stiff peaks) egg whites and helps to increase in volume while beating..It looks glossy as shown in picture above..It is a optional ingredient.

• If using cream of tartar ignore adding baking soda as it already has baking soda in it (Google information)..If not using cream of tartar,add 1/4 tsp baking soda into flour mixture...

• While grating orange peel,make sure no white skin appear on peel,other wise cake will taste bitter..

• Squeeze orange juice at the time of making cake batter..Do not keep it for so long as it may taste bitter and it may affect the taste of cake.

• Unlike other cake, this cake is too soft and remains same softness for few days..

• Store the cake in a airtight container for 3 days or refrigerate for 1 week..But mine vanished 2 days itself :)

Marble Brownies

I think most of you heard about marble cake...As a change, I am sharing a recipe of a special brownie with two flavours - white and dark chocolate brownie,which is done in a marble pattern..I shared different brownies earlier..You can view here:
Double Chocolate Fudge Brownies
Peanut Butter- Nutella Brownies
I got this recipe of brownie in one of the popular malayalam magazine,'Vanitha',but altered slightly...Its recipe is easy to make and tastes delicious too..Lets move to the recipe.

    Recipe Courtesy: Vanitha, a popular malayalam magazine ( altered slightly)

      Ingredients

• White chocolate,broken or chopped - 180 gm
• Softened Butter - 100 gm
• Eggs - 3 no.s ( room temperature)
• Powdered Sugar - 1 cup 
• Vanilla Essence - 1 tsp
• All Purpose Flour - 3/4 cup
• Baking soda - 1/4 tsp
• Dark cocoa powder or chopped dark chocolate - 2 tbsp
• White and Milk/Dark chocolate chopped or Choco chips - 50 gm ( to decorate)

      Method

• Preheat the oven to 180 degree Celsius..Grease the square baking dish with flour and  butter or parchment paper and set aside..I used silicon square baking dish,so no greasing required..

• Melt white chocolate with 80 gm butter and dark chocolate with 20 gm butter separately in a microwave or double boiling method..If using cocoa powder, ignore melting it with butter and use 100 gm butter only to melt white chocolate.

• In a big bowl, beat eggs till creamy..Add powdered sugar and vanilla essence and beat well.

• Add melted white chocolate -butter mixture and beat again..

• In a small bowl, mix flour and baking soda thoroughly..

• Add flour mixture into egg-white chocolate mixture and fold well or beat it in a low speed till combined..

• Divide the batter into two parts..keep one batter plain and in other batter add cocoa powder or melted dark chocolate and fold or beat well.. (I forgot to take the picture of plain batter,but I include the pic of dark chocolate batter)

• Add 3 tbsps of white and dark chocolate batter,spread and create a marble pattern lightly with a fork..

• Add remaining batter and repeat the step..

• Decorate the top with chopped chocolates or choco chips on top.

• Bake in a preheated oven to 30 to 35 mins till the tooth pick or fork inserted center comes out clean..

• Place in a cooling rack for few minutes to cool and then de mold it..

• Cut into square shapes and serve with vanilla ice cream or fresh cream..I like to have it plain..

Eggless Banana-Dates Cake

Today, I am posting a recipe of Eggless Banana Dates Cake...As the name suggests, this cake does not contain eggs and its suitable for egg allergies and vegetarian..Instead of milk,yogurt is added for mixing cake batter..You might be thinking does yogurt make cake sour?..Never..It didn't affect the taste of cake..You can't feel the taste of it..That  makes the cake moist..Adding banana and dates indeed makes cake very tasty...It tastes much better than cake with eggs..If you have bananas which is on the verge of over ripe,don't throw in the bin..Do add it in cake instead..I got the recipe from   here , but I add extra ingredient in this cake i.e dates..Me and my son love this cake very much...Do make this cake and impress your family..Off to the recipe :)

Recipe adapted from here

      Ingredients

• All purpose flour - 1 cup
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Cinnamon powder - 1/2 tsp
• Vanilla essence - 1 tsp ( optional )
• Vegetable / Light olive oil - 1/4 cup
• Thick yogurt - 1/4 cup ( room temperature)
• Brown sugar - 1/2 cup ( can add white sugar too,if you don't have brown sugar)
• White sugar - 2 tbsp
• Salt - a pinch
• Mashed banana - 2 no.s
• Dates chopped - 1/2 cup
• Chopped walnuts/ or any nuts- 3 to 4 tbsp

       Method

• Preheat the oven to 180 degree Celsius..Grease a cake tin sprinkled with little flour..Please make sure to tap the excess flour..You can line with butter paper too...

• In a bowl, mix together dry ingredients like all purpose flour, baking powder, baking soda, cinnamon powder and salt with a wire whisk or sieve all together...

• Add 1 tbsp flour into chopped dates and chopped walnuts and mix well..This is done to prevent sinking into bottom while baking.. 

• In a large bowl, add oil ,brown+white sugar and vanilla essence and mix well with a whisk..

• Then add yogurt and mix well till sugar dissolves...

• Add mashed bananas and whisk well..

• Then add all the dry ingredients into wet ingredients and whisk well.

• Add flour mixed chopped dates and walnuts and mix well with a spatula slowly..

• Pour this batter into oil greased cake tin. 

• Bake for about 40 to 50 minutes..Do check the oven after 35 mins, as baking time varies in different oven..If the toothpick or fork insert in the center of the cake comes out clean,it indicates cake is baked..If not bake for 5 mins more...

• Take out from the oven and place on the wire rack along with cake tin for 5 mins..When it cools down, de mold the cake on rack..Cool the cake completely for about 15 to 20 minutes...

• Cut the cake into desired shapes and enjoy with a cup of tea or coffee..

     Note

• In original recipe,dates are not mentioned..But I add dates into it..

• If you don't prefer nuts,omit adding it..

• While making cake, please note that all the ingredients mentioned should be kept at room temperature.

• Avoid opening the door of oven in middle of baking cake, as it may disturb the cake batter and it will not cook properly..

Eggless Moist Chocolate Cake

Who don't love Chocolates? Well, I don't think there is anywhere in the world who don't love chocolates..Kids and even adults love chocolates too..What if, chocolate is combined with cakes.. Sounds incredible and yummy right?..Well, today I am sharing a recipe of delicious melt in mouth chocolate cake, which is moist in texture..Its definitely a egg less version, which is suitable for vegetarians or vegans...I bought a tin of Nestle Fat Free Condensed Milk in nearby supermarket as I wished to make something sweet like dessert..After my purchase, I reached home and was keeping all the frozen and poultry stuffs in refrigerator. Suddenly, I caught the sight of the picture of chocolate cake,which indeed is mouth watering..Its recipe is printed at the back side of condensed milk.The word 'moist' and 'eggless' chocolate cake attracted my attention.When I read the recipe, I danced with joy..All the recipes mentioned are already there in my pantry..So, I postponed making desssert at another time..I baked the cake same day in evening..When I taste the cake, the recipe said is true, its definitely a moist chocolaty cake..I am amazed by its outcome..Its tastes more delicious than egg version..I followed the exact recipe, but I changed the frosting ( Icing on cake) method..My son,who is a cake lover than me, eat most of the part himself than me..He loves this cake so much..The cake vanished in two days itself..My hubby, though not a sweet lover, eat only one piece..But he loves the taste of this cake..Its a easy recipe and taste amazingly delicious..Do make this cake for your kids, they will enjoy this moist cake..Lets go to the recipe.

               Recipe Courtesy:  mentioned back side of Nestle Fat Free Condensed Milk tin.

     Ingredients

• All purpose flour - 2 cups

• Dark Chocolate Cocoa pdr - 3/4 cup 

• Baking powder - 1 1/4 tsp

• Baking soda - 1 tsp

• Fat free / Full fat condensed milk - 400 gm ( 1 tin)

• Caster Sugar - 1 1/2 cup ( reduced sugar, as I used frosting) 

• Water -  3/4 cup 

• Vanilla Essence - 1 tsp

• Salt - a pinch

       For Frosting

• Whipping Cream (Puk/ Al Marai/ Amul or any brand) - 250 ml ( I reduced half of 500 ml )

• Sugar - 1/2 cup

• Cocoa pdr/ chocolate grated  - 2 tbsp

     Method

• Preheat the oven at 180 degree Celsius.

• Place the parchment paper on bottom of cake tin and grease the sides with butter and flour..Tap the excess flour..Keep aside

• In a bowl, mix all purpose flour, baking powder, baking soda, cocoa powder, salt and mix well thoroughly with a spatula or large spoon..

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• In a seperate bowl, mix or beat condensed milk and sugar together till sugar dissolves.

• Add flour-cocoa mixture and water into wet ingredient alternately ( 3 times) and beat at very low speed..

• Pour this mixture into greased cake tin and gently tap the sides to distribute the batter evenly.

• Place the cake tin in a preheated oven. Bake for 40 mins till fork or toothpick insert in the center comes out clean..If not, bake for few minutes..

• When it cools slightly, invert the cake on a wire rack and let it cool completely, if you are applying icing or frosting, otherwise cream will melt.

         For Frosting 

• Before whipping the cream, place the bowl and beater stand in a freezer for 10 mins..

• Take out the bowl from freezer and fit the stand back to the electric beater...

• Beat a cold fresh cream at medium speed for 1 min, then beat at high speed for 5 mins till it form thick peak..

• Add sugar and beat till sugar dissolves...Don't beat for too long else it will turn into butter,,,

                                       

• Add cocoa pdr or grated chocolate and beat for 1 second..Frosting ready..

• Apply frosting on top of cake with bottom of large knife or spatula or pipe the frosting on various designs..

• Refrigerate the cake..It tastes delicious when chilled..

• Cut the cake into wedge shaped and serve chilled..It tastes more delicious next day.

      Note

• If you are using frosting on cake, reduce the sugar on cake..

• If you don't like frosting, you can ignore it..It tastes delicious without icing too..