Category: cakes

• 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

METHOD

• 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.
• Cake pops are ready to be devoured.

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

INGREDIENTS

• 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 )

METHOD

1. Chop dark chocolate into small pieces.
2. Melt dark chocolate using double boiler.
3. Mix instant coffee powder in one tablespoon of lukewarm water.
4. Add butter, condensed milk, coffee mixture to melted chocolate. Stir well to combine all the ingredients.
5. Transfer refined flour, cocoa powder and baking powder to a big bowl.
6. Sift dry ingredients and add to the bowl with wet ingredients.
7. Add chopped walnut pieces to batter. Leave aside some chopped walnut pieces for garnishing.
8. Transfer to brownie liners and garnish with remaining walnut pieces.
9. Bake at 180°C for 20-25 minutes in a preheated oven.

Indulge in these refreshing mint chocolate muffins which are super easy to bake and just the perfect dessert for your taste-buds.

A word of caution- Peppermint essence has a strong flavor. So be careful while adding it. Just a few drops will do the trick.

Serves : 12 Muffins

INGREDIENTS

• 1 1/2 Cup Refined Flour
• 1 Cup Powdered Sugar
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 3 Tbsp Unsweetened Cocoa Powder
• 1/2 Cup Olive oil
• 1 Tbsp Vinegar
• 1/3 Cup Chocolate Chips
• 3-4 Drops of Mint Essence
• 3/4 Cup Cold Water

METHOD 

1. Preheat oven at 180 °C for 10 minutes.
2. Sift refined flour, baking soda and salt together in a big bowl.
3. Now, sift together sugar and cocoa powder and mix in the first bowl.
4. In another bowl, pour oil, vinegar and cold water. Whisk it.
5. Transfer dry ingredients (few tablespoons at a time) to the bowl with liquid ingredients and mix . Repeat the process till dry ingredients are finished.
6. Add mint essence and chocolate chips to cake batter and gently mix. Rub chocolate chips with some flour before adding to batter so that chocolate chips do not settle down.
7. Pour cake batter into muffin liners and sprinkle few chocolate chips on top. Fill each muffin liner only till 3/4th of its capacity.
8. Bake at 180°C in a preheated oven for 20-25 minutes.

FUDGY CHOCOLATE BROWNIES – Square shaped baked dessert, prepared with basic ingredients being flour, sugar, eggs, cocoa powder, dark chocolate compound, nuts and oil/butter.

INGREDIENTS

• 1 Cup Refined Flour
• 135 Gms. Dark Chocolate Compound (At Room Temperature)
• 3 Tbsp Unsweetened Cocoa Powder 
• 1/4 Tsp Baking Powder
• 1/2 Cup Brown Sugar (Powdered)
• 1/2 Cup White Sugar (Powdered)
• 1/2 Tsp Salt
• 2 Eggs
• 1/3 Cup Oil 
• 1/2 Tsp Vanilla Essence
• 2 Tbsp Cold Milk
• 50 Gms. Walnuts/Almonds (Chopped)

METHOD

1. Preheat oven at 180°C for 10 minutes.
2. Chop chocolate compound into small pieces (Approx into 1″ size).
3. Sift refined flour, baking powder, cocoa powder and salt into a bowl.
4. Transfer oil and chopped chocolate pieces to a glass bowl and microwave bowl for 15-20 seconds. Mix with a spatula till chocolate pieces are completely dissolved.
5. Add sugar to this mixture and mix it.
6. Whisk eggs along with vanilla essence in a separate bowl.
7. Transfer egg mixture to the bowl with wet mixture and stir well.
8. Finally, add dry ingredients to wet mixture and mix gently.
9. Add milk to above mixture and stir well.
10. Finally, add chopped walnuts/almonds to brownie batter.
11. Transfer batter to a square tin (lined with parchment paper) and bake at 180°C for 25 minutes.

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.

INGREDIENTS

• 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

METHOD 

1. 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. 
2. Preheat oven at 180 °C for 10 minutes.
3. Sieve whole wheat flour, refined flour, sugar, baking powder, baking soda and salt together in a big bowl.
4. In another bowl, pour oil, vinegar, rose essence and cold water. Whisk it.
5. 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.
6. Add 1/2 cup of chopped pistachio pieces in the batter and gently mix. 
7. Pour the mixture into a greased baking tin and sprinkle remaining chopped pistachio pieces over the batter.
8. Bake at 180 °C in a preheated oven for 35 minutes.
9. Place the toothpick in the center of the cake to check if it comes clean.
10. If it does not come clean , bake again for 8-10 minutes and repeat the toothpick test.
11. Once cake is ready, demould it and wait for cake to cool down completely. 
12. Cut cake into slices and serve.

Scrumptious chocolate muffins combined with freshness of orange zest and sourness of cranberries. These egg-less muffins are a bit dense (owing to whole wheat flour) yet are very soft and moist.

Serves : 12 Muffins

INGREDIENTS

• 1 Cup Whole Wheat Flour
• 1/2 Cup Refined Flour
• 1 Cup Powdered Sugar
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 3 Tbsp Unsweetened Cocoa Powder
• 1/3 Cup Olive oil
• 1 Tbsp Vinegar
• 1 1/2 Tsp Orange Zest
• 3/4 Cup Cranberries (Chopped)
• 1 Cup Cold Water

METHOD 

1. Preheat oven at 180 °C for 10 minutes.
2. Sieve whole wheat flour, refined flour, baking soda and salt together in a big bowl.
3. Now, sieve together sugar and cocoa powder and mix it in the first bowl.
4. In another bowl, pour oil, vinegar and cold water. Whisk it.
5. Transfer dry ingredients (few tablespoons at a time) to the bowl with liquid ingredients and mix . Repeat the process till dry ingredients are finished.
6. Add orange zest and cranberries to cake batter and gently mix it. Rub cranberries with some flour before adding to batter so that cranberries do not settle down.
7. Arrange muffin liners in each indentation of muffin pan.
8. Pour cake batter into muffin liners and sprinkle few chopped cranberries on top. Fill each muffin liner only till 3/4th of its capacity.
9. Bake at 180 °C in a preheated oven for 15-20 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

INGREDIENTS

• 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

METHOD

1. Soak oats in half cup of water for 10-12 minutes
2. Preheat oven at 180 °C for 10 minutes.
3. Sieve refined flour, cocoa powder, baking soda and salt together in a big bowl.
4. In another bowl, pour oil, sugar, vinegar and half cup of cold water. Mix it using a hand whisk or an electric beater.
5. Add dry ingredients to wet mixture and mix using a spatula or an electric beater.
6. Add oats and vanilla essence. Mix using a spatula or an electric beater.
7. Add 1/4 cup of chocolate chips and mix using a spatula. Remaining chocolate chips will be sprinkled on top of muffin.
8. Place muffin liners in muffin pan.
9. Pour mixture into each muffin liner to 3/4th of its capacity. Sprinkle some chocolate chips on top.
10. Bake at 180 °C in a preheated oven for 20-25 minutes.
11. Place the toothpick in the center of a muffin to check if it comes clean.
12. 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.

INGREDIENTS

• 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

METHOD

1. Preheat oven at 180°C for 10 minutes.
2. Transfer whole wheat flour, refined flour and baking soda to a big bowl and sieve it.
3. Take a big bowl and add oil, butter and sugar. Whisk the mixture.
4. Add yogurt and whisk the mixture again.
5. 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.
6. Add cinnamon and chopped apples to cake batter. Mix with a spatula.
7. Transfer batter to a greased square tin or any cake tin of your choice.
8. Place tin on a baking tray and put it inside preheated oven.
9. Bake at 180°C for 35-40 minutes.
10. 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.
11. Cut cake into pieces when it is cooled completely.

NOTES

1. 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.