Cake Pops– Best way to utilize any leftover cake. They are small in size but big enough for your sweet cravings.
There can be many variations to cake pops- one can use different combinations of cake (chocolate/vanilla/other flavors) with milk chocolate/dark chocolate/white chocolate, can even be a mix of these three. Oil based essence (mint, paan, mocha etc. ) can also be added to chocolate for a twist to these scrumptious cake pops.
Cake pops is a great idea for kids’ parties or gifting.
140 Gms. Cake
30 Gms. Cream Cheese
2 Tbsp Sugar
2 Tsp Milk
250 Gms. Chocolate Compound
Sprinklers (For Decoration)
10 Lollipop Sticks
Thermocol Stand/ Cake Pop Stand
Crumble cake and transfer to a big bowl.
Add cream cheese, powdered sugar and milk.
Mix all ingredients well and divide mixture into 10 equal portions.
Roll each portion into shape of a ball and refrigerate for 15 minutes.
Chop chocolate compound into small pieces.
Melt chocolate using double boiler method or microwave. If you use microwave, microwave for 20 seconds, stir it and then microwave in intervals of 10 seconds till 75% of chocolate is melted. Residual heat will help in melting remaining chocolate. Do not forget to stir chocolate after every cycle of microwaving.
Transfer melted chocolate to a narrow cup so that it is easy to dip cake pop completely in chocolate.
Dip the tip of lollipop stick in chocolate and insert it in cake pop, about half way through.
Place this stick on a thermocol stand / cake pop stand.
Repeat for other portions and let them rest for a few minutes on thermocol stand.
Now dip cake pop in melted chocolate until completely covered.
Tap it/ swirl it gently to get rid of extra chocolate .
Immediately, cover it with sprinkles and set on thermocol stand.
Repeat with other portions. Put thermocol stand inside fridge for 10 mins.
Square shaped baked dessert, prepared with flour, cocoa powder, dark chocolate compound, condensed milk, walnut, butter and flavored with instant coffee mix.
You can use Morde/Van Leer chocolate compound. Morde is easily available in the market. I have used brownie liners in the recipe, so 25 minutes were sufficient for baking. Bake for 35 minutes if you use a brownie pan instead of separate brownie liners.
Yields: 10 Brownies
3 Tbsp/45 Gms. Butter (At Room Temperature)
115 Gms. Dark Chocolate (At Room Temperature)
200 Gms. Condensed Milk
1/4 Cup Refined Flour
1/6 Cup Cocoa Powder
1/4 Tsp Baking Powder
1 Tsp Instant Coffee Powder
50 Gms. Walnut ( Chopped )
Chop dark chocolate into small pieces.
Melt dark chocolate using double boiler.
Mix instant coffee powder in one tablespoon of lukewarm water.
Add butter, condensed milk, coffee mixture to melted chocolate. Stir well to combine all the ingredients.
Transfer refined flour, cocoa powder and baking powder to a big bowl.
Sift dry ingredients and add to the bowl with wet ingredients.
Add chopped walnut pieces to batter. Leave aside some chopped walnut pieces for garnishing.
Transfer to brownie liners and garnish with remaining walnut pieces.
Bake at 180°C for 20-25 minutes in a preheated oven.
Pistachio and Rose Cake – Moist and fluffy egg-less Pistachio cake flavored with rose essence.
I have used whole wheat flour along with refined flour for preparing cake batter. You can replace it completely with refined flour, if you like. Also, do not forget to sprinkle chopped pistachio pieces over cake batter as they provide a delicious nutty flavor to cake, when roasted.
1/2 Cup Whole Wheat Flour
3/4 Cup Refined Flour
11/4 Cup Sugar (Powdered)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 cup Olive Oil/ Cooking Oil
1 Tbsp Vinegar
1 Tsp Rose Essence
1/2 Cup Chopped Pistachio
11/2 Tbsp Chopped Pistachio (For Garnishing)
3/4 Cup Cold Water
Grease a 7″ round baking tin with butter/oil. Sprinkle flour on all sides of the tin and tap it to remove excess flour. This simple step converts your regular tin into a non-stick tin.
Preheat oven at 180 °C for 10 minutes.
Sieve whole wheat flour, refined flour, sugar, baking powder, baking soda and salt together in a big bowl.
In another bowl, pour oil, vinegar, rose essence and cold water. Whisk it.
Add dry mixture into wet mixture, a few tablespoons at a time and mix well. Repeat the process till all of dry mixture is finished.
Add 1/2 cup of chopped pistachio pieces in the batter and gently mix.
Pour the mixture into a greased baking tin and sprinkle remaining chopped pistachio pieces over the batter.
Bake at 180 °C in a preheated oven for 35 minutes.
Place the toothpick in the center of the cake to check if it comes clean.
If it does not come clean , bake again for 8-10 minutes and repeat the toothpick test.
Once cake is ready, demould it and wait for cake to cool down completely.
I have heard about this combination a lot but could never imagine that outcome can be so scrumptious. All brownies got finished moments within they were cut. Store a vanilla ice-cream pack and chocolate sauce in advance if you are planning to prepare these beetroot brownies. Once you get to taste them, you will not have the patience to wait for anything else.
Without any delay, I will finish this post so that you can bake and relish scrumptious fudgy beetroot brownies.
200 Gms. Beetroot Puree
1/2 Cup Refined Flour
1/4 Cup Cocoa Powder
50 Gms. Dark Chocolate (Melted)
1/2 Cup Powdered Sugar
80 Gms. Butter (At Room Temperature)
1/4 Cup Yogurt
1/2 Tsp Vanilla Essence
18-20 Soaked Almonds (Chopped)
Take a big bowl and transfer butter and sugar to it.
Cream butter and sugar together.
Add dark chocolate and beetroot puree. Mix.
Add refined flour and cocoa powder. Mix again.
Add vanilla essence and yogurt. Mix again.
Finally, add chopped almonds to cake batter and mix.
Welcoming 2016 with a moist orange and cranberry cake.
Distinctive taste of cranberries is rendering a delicious contrast to the sweetness of cake. A perfect balance of sweetness and sourness.
I have used orange zest and orange juice for orange flavor and cranberries used here are the dried ones. If you get hold of fresh cranberries, do use them for this recipe. I have used eggs for this recipe but will soon post an eggless recipe as well.
200 Gms. Refined Flour
200 Gms. Castor Sugar
150 Gms. Butter
2 Tsp Baking Powder
1 Tsp Orange Essence
1/2 Tsp Vanilla Essence (Optional)
1 Tsp Orange Zest
3/4 Cup Dry Cranberries
Transfer butter and castor sugar to a big bowl and whisk them together.
Add eggs one by one and incorporate them into the above batter, using a whisk.
Transfer refined flour and baking powder together using a sieve.
Add dry mixture to wet mixture, a few tablespoons at a time and mix them.
Add vanilla essence, orange essence and orange zest and mix.
Add cranberries and give batter a gentle mix.
Transfer batter to a greased cake tin.
Bake in a preheated oven at 180°C for 35-40 minutes.
Chocolate Oatmeal Muffins are very moist with crunchy bites of chocolate chips . I have not used whole wheat flour as oatmeal already makes it slight dense. Oatmeal gets completely cooked and one can not really taste its presence. So, it is surely a healthier alternative for any chocolate cake lover. I prepared these muffins for my son’s diwali potluck party and he came back home with an empty tiffin 🙂 . You can omit chocolate chips if they are not available. I added them especially for my son.
I made 6 muffins and one heart-shaped cake. You can use batter for making muffins/ cake. Time to bake will increase by 10-15 minutes if you are attempting to bake a cake.
Serves: 12-14 Muffins
1 1/2 cup Refined Flour
3/4 Cup Quick-Cooking Oats
1 Cup Castor Sugar / Powdered White Sugar
3 Tbsp Unsweetened Cocoa Powder
1/3 Cup Chocolate Chips
1 Tsp Baking Soda
1/4 Tsp Salt
1/3 Cup Olive Oil/ Cooking Oil
1 Tbsp Vinegar
1 Tsp Vanilla Essence
Muffin pan with muffin liners
Soak oats in half cup of water for 10-12 minutes
Preheat oven at 180 °C for 10 minutes.
Sieve refined flour, cocoa powder, baking soda and salt together in a big bowl.
In another bowl, pour oil, sugar, vinegar and half cup of cold water. Mix it using a hand whisk or an electric beater.
Add dry ingredients to wet mixture and mix using a spatula or an electric beater.
Add oats and vanilla essence. Mix using a spatula or an electric beater.
Add 1/4 cup of chocolate chips and mix using a spatula. Remaining chocolate chips will be sprinkled on top of muffin.
Place muffin liners in muffin pan.
Pour mixture into each muffin liner to 3/4th of its capacity. Sprinkle some chocolate chips on top.
Bake at 180 °C in a preheated oven for 20-25 minutes.
Place the toothpick in the center of a muffin to check if it comes clean.
If it does not come clean , bake again for 4-5 minutes and repeat the toothpick test.
Apple Cinnamon Cake – Moist and spongy cake with gooey apple chunks in between , flavored with aromatic cinnamon.
This is an eggless cake with yogurt. Yogurt makes this cake extra moist and light. One can eat pieces and pieces of it and still would want more.
I had some low fat Amul Fresh Cream at home. So, I added some icing sugar, a pinch of salt, a few drops of vanilla essence and cinnamon powder to fresh cream and whipped it. I refrigerated it for sometime and then, poured it over cake pieces. Delicious cinnamon flavored cream added to its flavor. If you do not have fresh cream, sprinkle some cinnamon and powdered sugar over it before serving.
Apple Cinnamon cake can be served as dessert / tea-time cake.
3/4 Cup Whole Wheat Flour
3/4 Cup Refined Flour
1 1/2 Cup Apples (Chopped)
1 Cup Brown Sugar
1/4 Cup Oil
1/4 Cup Butter ( At Room Temperature )
1 Tsp Baking Soda
1 1/2 Tsp Cinnamon Powder
3/4 Cup Yogurt
Preheat oven at 180°C for 10 minutes.
Transfer whole wheat flour, refined flour and baking soda to a big bowl and sieve it.
Take a big bowl and add oil, butter and sugar. Whisk the mixture.
Add yogurt and whisk the mixture again.
Transfer dry ingredients to the bowl of wet ingredients, a few tablespoons at a time. Mix using cut and fold method. Repeat the process till mix of dry ingredients is finished.
Add cinnamon and chopped apples to cake batter. Mix with a spatula.
Transfer batter to a greased square tin or any cake tin of your choice.
Place tin on a baking tray and put it inside preheated oven.
Bake at 180°C for 35-40 minutes.
Place a toothpick in the center to check if it comes clean. If it does, take out cake tin from oven else bake for additional 6-8 minutes.
Cut cake into pieces when it is cooled completely.
I have used equal proportion of whole wheat flour and refined flour in making it. You can change proportion of flours according to your choice. Increasing the quantity of whole wheat flour will make it more dense.