Milk & Sour Cream Chocolate cake

          

This is my favourite chocolate cake. It’s very moist, delicious & chocolaty.

Ingredients:-

Self raising flour – 2 cups
Butter – 100 grams, softened
Brown sugar – 11/4 cup, tightly packed
Eggs – 2 large, at room temperature
Sour cream – 1/2 cup
Whole milk – 3/4 – 1 cup
Vanilla essence – 1 tsp
Cocoa powder – 2/3 cup, I used Cadbury’s

Method:-

Preheat the oven to 180C.

Grease a 10″ cake tin ( I used a non-stick pan) & keep aside.

Cream together the butter & sugar till light & fluffy. Add the eggs one by one beating well after each addition.

Mix in the sour cream, 3/4 cup of milk, essence & cocoa powder in the same order & beat well after each addition. Add the flour & the remaining milk ( if needed only) alternately beginning & ending with the flour. Transfer the batter to the cake tin.

Bake in the preheated oven at 180C for 28 minutes/ till a skewer inserted into the center of the cake comes out clean.

Let cool in the tin for 10 minutes before inverting the cake on to a rack to cool completely.
 

Black Bottom Cupcakes

      

Ingredients:-
All purpose flour – slightly less than 1 cup
Brown sugar – Slightly less than 1 cup (firmly packed)
Baking soda – ½ tsp
Salt – a pinch
Unsweetened cocoa powder – 2 rounded tbsp
Water – ½ cup
Egg – 1 large
Vinegar – ½ tbsp
Canola oil – 2 rounded tbsp
Vanilla essence – ½ tsp
Cream cheese – 100 grams, softened
Granulated sugar – 2 rounded tbsp
Vanilla essence – ¼ tsp

Method:-
Preheat the oven to 180C.
Beat together the cream cheese, granulated sugar, ¼ tsp of vanilla essence & ½ the egg with your mixer till smooth & fluffy. Keep aside.
Sift together the flour, cocoa powder, baking soda & salt. Beat the other half of the egg very well. Add the brown sugar, vinegar, water, canola oil & ½ tsp of vanilla essence to the egg & beat well till smooth. Fold in the sifted flour carefully.
Spoon the chocolate batter into the holes in your muffin pan & place a generous tablespoon of cream cheese mixture on top of the chocolate batter.
Bake at 180C for 25 minutes.
I like to have these delicious cupcakes at room temperature.

Eggless Chocolate Cake with Bittersweet Chocolate Sauce

      

Sift together 11/2 cups of plain flour & 1 tsp of baking soda. Grease an 8″ cake tin & keep aside. Preheat the oven to 180C.
Beat together 1 cup of cold buttermilk, 3 heaping tbsps of unsweetened cocoa powder, 1 tbsp of white vinegar & 5 tbsps of canola oil; add 1 cup of caster sugar to this little by little & beat well with your mixer till well combined. Add 1 tsp of vanilla essence & 1/2 tsp of salt & mix.
Fold in the sifted flour mixture & transfer the batter to the greased baking pan. Bake at 180C for 30-35 minutes.
Let cool for 10 minutes before inverting the cake on to a rack to cool completely.
Serve with chocolate sauce.
For the chocolate sauce combine 4 tbsps of unsweetened cocoa powder, 4 tbsps of granulated sugar, 4 tbsps of water & 1 tsp of butter. Cook in your microwave on high power for a minute.

Chocolate & Egg Pudding

      

Seperate 3 large eggs, beat the egg yolks & keep aside.
Mix together 1/4 cup of milk chocolate chips & 1 cup of whole/low fat milk. Cook on low heat till the chocolate completely melts, never allow the mixture to boil. Remove from heat & keep aside.
Heat 2 tbsps of salted butter in a saucepan , add 1 tbsp of plain flour & 1 tsp of unsweetened cocoa powder, fry till raw smell goes.Add the chocolate-milk mixture & 6 tbsps of granulated white sugar. Cook till the mixture thickens, remove from heat & let cool down to room temperature. Fold in egg yolks & again cook the mixture on low heat till it turns thick. Let cool completely & add 1 tsp of vanilla essence.
Preheat oven to 170C. Grease three 200 ml ramekins & keep aside.
Beat the egg whites adding 1/8 tsp of cream of tartar & beat well with your mixer till the whites hold soft peaks. Gradually add 1 tbsp of sugar & beat till the mixture holds stiff peaks. Fold in 1/3rd of the beaten egg whites into the chocolate mixture to lighten it, add the remaining whites & fold in gently but thoroughly.
Transfer batterto ramekins & set the ramekins in a hot water bath. Bake at170C for 30 minutes.
Serve chilled with vanilla flavoured whipped cream.