Chocolate Eclair Dessert

Ingredients

Milk chocolate chopped  200 grams
Coffee 1 tsp
Cream 2 cups (400 ml) + ½ cup (100 ml) for topping
Vanilla pudding or plain egg pudding 1 sachet or Home made Vanilla flavored Pastry/Custard Cream
Milk 2 cups
Tea biscuits 2 half rolls
Crushed nuts or chocolate for garnish

Method

In a heatproof bowl, microwave cream, chocolate and coffee together for 1-2 mins. Mix well. Alternately, you can use a double boiler to melt cream, chocolate and coffee.
(for pudding Take 2 cups milk and bring it to boil, add pudding sachet and mix well. Set aside).
In a dish, place a layer of biscuits. Top it with half of the warm pudding/Custard, then top with 1/3rd of the chocolate mixture.
Layer with biscuits, pudding and the remaining chocolate mixture. Completely cover the top with chocolate mixture.
Whip 1/2 cup for 3-4 minutes till soft peaks are formed.
Top the chocolate mixture with whipped cream, and garnish with nuts and grated chocolate.
Refrigerate for at least 4 hours.
(Recipe By Maham Alavi (KCH volume1)

Chocolate Eclair Dessert

Chocolate Éclairs

Ingredients

Water 4 ounces
Butter 2 ounces
Flour 2 ounces
Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce

Ingredients for chocolate icingButter 1 ounce

Cooking Chocolate 2 ounces
Milk 2 tbsp

Method for éclairs

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. In a bowl whisk the flour with the s salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet. (When piping have the bag at a 45 degree angle.) Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further25 minutesor until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.

Method for icing

Micro all ingredients for 30 seconds or until melted,mix well & use !

Assembling

Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.

Chocolate Éclairs

Double Decker Brownies

Ingredients for Black Brownies base..

Coco powder 1/4 cup
Ghee or unsalted butter 6 tabl spoon
Sugar powdr 1 cup
Eggs 2
Vanilla essence 1/2 tea spoon
Flour 1 cup
Baking powder 1/2 tea spoon
Salt pinch
Walnuts chopped 1/3 cup

Ingredients for Chocolate chip top layer..

Unsalted butter 1/3 cup
Ghee 1/3 cup
Sugar powder 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla ess 1 tea spoon
Flour 1 - 1/2 cups
Baking soda 1/2 tea spoon
Salt pinch
Chocolate chips 1/2 cup

Method:

First preheat oven .oil n flour the tray or rectangular pan or square pan .. Heat ghee/ butter melt it ..add coco pwder ..mix ..add sugar .egg .essens ..baking pwde salt ..beat well .. add flour n walnuts .beat .put this thicky batter in ready pan or tray..
Now make ur chocolate chip layer . Beat ghee n butter well .add brown sugar n sugar .beat well .add egg .essense .soda .salt .beat .add flour n chips .mix well .thick mixture ready .. spread this mixture over brownie layer ..use spatula or pallate knife ..level it .tap it ..bake it .. bake untill top layer becums golden ..check with tooth pick .leave to cool ..give it full rest to set .over nite rest is best .to cut nice equal slices .. then cut them in bars ..serve with drizzle chocolate sauce .i use melted chocolate to drizzle..
This top layer recipe is chocolate chip cookies recipe .. use flat knife to lift up from tray .

Double Decker Brownies

Mocha Cake

Ingredients

Basic vanilla Sponge (2 layers)
Chocolate Sponge (2 layers)

For Filling & Frosting

Whipped Cream 14 oz (U can use butter cream)
Ganache 1 cup
Coffee 2 tsp dissolved in 1 tbsp hot water
Condensed milk 2 tbsp
Milk half cup

Method

Icing :- Mix whipping cream ,ganache & coffee mixture.
Mix Condensed milk & milk; use this liquid to moist your cake layers.

Assembling

Place one layer of vanilla sponge up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer  with milk mix,
spread thick layers of icing, now put layer of chocolate sponge,soak and spread icing again vanilla sponge soak spread icing put last layer of chocolate sponge soak ;cover ur cake nicely with remaining  frosting.Chill before serving.

Mocha Cake

Tiramisu Cake

Ingredients for the Cake

2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Method

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans(u can use square pan in same size), dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet. 

To make the Cake

1) Sift together the cake flour, baking powder, baking soda, and salt.
2) Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. 
3) Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up. 

For the espresso extract:(Homemade coffee Extract)

Ingredients.
2 tablespoons instant espresso powder
2 tablespoons boiling water
Method: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

For the Espresso Syrup

1/2 cup water
1/3 cup sugar
1 tablespoon Almond Essence 
Method:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.(u will need this syrup for soaking the cake.)

For the filling and frosting

1 8-ounce container mascarpone(If u dont get u can use cream cheese)
1/2 cup confectioners’ sugar, sifted(powdered sugar)
1 1/2 teaspoons pure vanilla essence
1 tablespoon almond essence/vanilla essence
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, grated(i used chocolate chip) 
Cocoa powder, for dusting
Method:
1) Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
2) Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch. 

To assemble the Cake

1) If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the grated chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup. 

2) For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too. 

3) With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake. 

4) Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

5) Just before serving, dust the top of the cake with cocoa.

Tiramisu Cake

Ferrero Rocher Cake

Recipe by Adan Fatima
https://www.facebook.com/Adanschefography

Ferrero Rocher Cake

This is such a delicious and yummmmy cake

Ingredients for cake

5 large Eggs
6 tablespoons Granulated Sugar
1 3/4 cups Ground Hazelnuts
2 tablespoons Flour
2 tablespoons Cocoa Powder
2 teaspoons Baking Powder

Ingredients for cream

200 grams Unsalted Butter; room temperature(melted)
1 1/2 cups Chocolate Chips(or chocolate)
7 tablespoons Nutella;
1 cup Crushed Wafers for inside layering (I did not get the halal one that's y i used kitkat)
For Garnishing:
10 Ferrero Rocher Candy
1/2 cups Hazelnuts; chopped, for decorating the cake

Instructions for Cake:

Whisk eggs with sugar until they are three times in volume, light and fluffy. Sift flour, cocoa and baking powder. Mix in with ground nuts. Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350 Degree F for about 40 minutes. mine takes 30 minutes..

Method of Cream:

Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.

Assembling

Slice the cake into two or three layers. Break wafers into very small pieces. Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts.
Serving size: 10 servings
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream..Enjoy!

Ferrero Rocher Cake

Strawberry Cake

Ingredients:

5 eggs
Granulated sugar 3/4 cup
cake flour 1 cup (u can use plain flour)
baking powder 1 tbsp
Sugar water: 250 ml water, 10 oz (284 grams) sugar, boil, allow to cool.this will use to softened the cake after slicing.
Whole and sliced strawberries

Serving size:

8 inch (20 cm) round cake
Equipment:
1/2 sheet tray, 8 inch (20 cm) round cake pan, doily, parchment paper, 8 inch (20 cm) and 10 inch (25 cm) round cardboard, spatulas, pastry brush, serrated knife, and jug of hot water.

Method

1. Using a sifter or strainer, sift all your dry ingredients and combine together in a separate bowl.

2. Place your eggs in the mixing bowl, then pour your sugar on top and begin mixing with your stand mixer on low speed. You can also use a hand-held mixer but your mixing times and speeds may vary.

3. Gradually increase your speed every 2 to 3 minutes starting at speed 2 to speed 10. You will be mixing approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen more than half way up your bowl. This is also a good time to preheat your oven to 400F (200C).

4. Add your sifted dry ingredients to the egg and sugar mixture one tablespoon at a time until it is well incorporated. This is done at low speed and once all the dry ingredients have been incorporated you will increase your speed slowly up to speed 9 for a minute.

5. Take your 8 inch round cake pan and place parchment paper on the bottom of the pan so your cake will not stick to the bottom of the pan. Also spray the sides of the 8 inch cake pan with oil or butter. I use coconut oil and it works great and the cake never sticks to the pan.

6. Pour your white cake batter along the outer edges of your cake pan and then fill the center. This will help with having an even and balanced cake. Use a spatula to get all the batter out from the mixing bowl. Allow the batter to sit for 1 to 2 minutes so it becomes completely even in your cake pan.

7. At this time the oven should be at 400F for about 15 minutes. Once you place the cake batter into the oven you will reduce your heat to 375F (190C) and allow to bake for about 25 minutes.

8. Make sure you do not over bake your cake, because it will turn out to be dry instead of moist and spongy. At about 25 minutes check the white cake with butter knife or stick a toothpick in it to see if it comes out clean. If clean your cake is ready, if there are some batter on it give it a couple more minutes.

9. Allow cake to cool in the pan. Once cooled you can flip the cake onto a rack and peel off the parchment paper than flip it back again. It is now ready to be cut and decorated. If you are not decorating the cake right away you can store it in the refrigerator and make sure you cover it with plastic so it does not dry out.

For the whip Cream

3 cups heavy cream(double cream or whipping cream)
4 tbsp sugar granulated or powder (both works)
Vanilla essence 1 tsp

Method:
TIP:
First put ur bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream soon
Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful dont whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds and decorate ur cake and enjoy super duper delicious soft and spongy cake .

Strawberry Cake

Chocolate n Jam Cookies

Ingredients

250g butter, softened
140g caster sugar
1 egg
2 tsp vanilla extract
300g plain flour
pinch of salt

Method

Mix 250g softened butter and 140g caster sugar in a large bowl,beat well, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over salt & 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
make a ball and divide it into 2
using the first half half dough add the coco powder to the dough and mix well cut with flower cutter ,place it on the baking tray make holes on the middle for the coco glaze/ filling (fill choc cookies after baking.)
use the last part off the dough roll and cut the biscuit place them on a tray Press a thumb print into the centre of the each biscuit about ½ inch deep, fill each centre with a drop of jam
Preheat oven 160 c,325 f,gas mark 3
bake cookies for about 15 minutes.

Ingredients for chocolate Glaze

Icing sugar 4tbsp cup
Butter 1/2 tsp heaped
Coco powder 1 tsp levelled
Water 1 tbsp
Method
In a pan put Icing sugar
Butter 1
Coco powder
Water , cook for 1 minute, till slightly thick and glossy.

Chocolate n Jam Cookies

Double Decker Brownies

Black brownies base

Coco powder 1/4 cup
Ghee or unsalted butter 6 tabl spoon
Sugar powdr 1 cup
Eggs 2
Vanilla essens 1/2 tea spoon
Flour 1 cup
Baking powder 1/2 tea spoon
Salt pincch
Walnuts choped 1/3 cup (optional)

Chocolate chip top layer (cookie dough)

Unsalted butter 1/3 cup
Ghee 1/3 cup
Sugar powder 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla ess 1 tea spoon
Flour 1 - 1/2 cups
Baking soda 1/2 tea spoon
Salt pinch
Chocolate chips 1/2 cup ..
First preheat oven .oil n flour the tray or rectangular pan or square pan ..
Heat ghee/ butter melt it ..add coco pwder ..mix ..add sugar .egg .essens ..baking pwde salt ..beat well .. add flour n walnuts .beat .pour this batter in ready pan or tray ..now make ur chocolate chip layer .
Beat ghee n butter well .add brown sugar n sugar .beat well .add egg .essense .soda .salt .beat .add flour n chips .mix well,
spread this mixture over brownie layer ..use spetula or pallate knife ..level it .tap it ..bake it .. bake untill top layer becums golden ..check with tooth pick .leave to cool ..give it full rest to set .over night rest is best .to cut nice equal slices .. then cut them in bars ..serve with drizzled chocolate sauce .i use melted chocolate to drizzle.

Double Decker Brownies

Khoya Cake

Ingredients

Flour 2 cups
Khoya 250gm
Icing sugar 2 cups
Eggs 2 (optional)
Condensed milk 1 cup
Milk 1 cup
Baking powder 1 tbsp
Baking soda 1 tbsp
Kewra essence few drops
Unsalted butter 1 cup

FOR TOPPING:
Sugar 1/2 cup
Cashew nuts 1/2 cup
Almonds 1/2 cup
Pistachios 1/2 cups
Kewra essence few drops

Method
In a mixing bowl add icing sugar with butter to beat. Then add  eggs (if using) beat then add  khoya,Condensed milk,baking powder, baking soda and kewra essence to fold. Now add flour and mix it then add required milk to make smooth batter. Grease the cake mould and pour the batter in the tin and bake it on 180c for 30 to 35 mints. Take it out and leave it to cool. For topping take pan and add 1/2 cup sugar to be melt on low flame once it turns itno light brown thicky syrup fold in your nuts properly spread it on your cake and serve cool.

Khoya Cake

Banana Bread

Ingredients

All purpose flour/Maida 2 cups
Caster sugar 3/4 cup
Baking powder 1 tbsp
Baking soda 1/4 tsp
Chopped walnut 1 cup
Eggs 2
Mashed banana’s 3-4
Yogurt 1/2 cup
Oil 1/2 cup
Vanilla essence 1 tsp
Butter 1 tsp
Method
Dump all dry ingredients in a bowl mix well,
then beat all wet ingredients together,beat well,add dry ingredients and mix on low speed.
Grease up loaf pan with butter and pour the mixture in it.
Place it in a preheated oven on 180 and bake for 45-50 minutes.
Serve with cream or  ice cream.

Banana Bread

Checker Board Cake

VANILLA CAKE RECIPE

Ingredients for vanilla cake

1 cup room temperature unsalted butter (225gm)
1 ¾ cups sugar (350gm)
5 room temperature eggs
3 cups all-purpose flour (360gm)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 ¼ cup non-fat buttermilk (250ml)
Tip: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.

Instructions

Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush!
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake!
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

CHOCOLATE CAKE RECIPE

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla essence
1 cup boiling water(if u add 1 tsp coffee to it cake will be more delicious )

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely........
HOW TO ASSEMBLE CAKES WITHOUT SPECIAL PANS..
So how do you make a checkered cake with out a special pan?
Well… you do need some cookie cutters.
First I baked a chocolate layer and a vanilla layer. I cut each layer in half to get four layers.
I have used 8 inch and it worked fine because my cutters was not exact.
You need a 6″ cookie cutter. If u dont have cookie cutter u use any bowl of 6 inches... just give the impression on cake and cut it with the help of knife.. and 3 inch cookie cutter or bowl...cut each layer into 3 circles..Then swap inner circle rings with opposite layer.Frost the inside of each circle before putting in the next piece. This keeps the pieces together when the cake is cut.Frost each layer.Add each alternating layer... and at end frost the whole cake .. hopefully u understand the method... —

INGREDIENTS FOR CHOCOLATE GANACHE

1 pound semisweet chocolate, chopped
2 cups heavy cream
pinch of salt

Directions

Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy —

BUTTER CREAM FROSTING

Ingredients
3/4 cup
butter, softened
(150gm) (5oz)
2 cups
confectioner's (icing) sugar
(250gm) (8oz)
1 tsp.
vanilla essence
2 tsp.
hot water

Instructions

Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!
NOW DECORATE AS U LIKE

Checker Board Cake

Melt in the mouth chocolate cup cake

Ingredients for Ganache

Dark chocolate chopped 100 gm
Cream 100 ml

Ingredients for cup cakes

Flour 1 ¾ cup
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Oil ½ cup
Water ¼ cup
Caster sugar 2 cups
Coco powder ½ cup
Eggs 2
Milk 1 cup
Vanilla essence 2 tsp

Ingredients for frosting

Butter 100 gm
Icing sugar 2 cups sieved
Coco powder 2 tsp
Vanilla essence 1 tsp
Milk as required 4 to 5 tbsp

Method for ganache

In a sauce pan scald cream, add to it grated chocolate, remove and keep aside, after 10 minutes, and mix with spatula, put in fridge for 30 minutes.

Method for cup cake

In a bowl add flour, salt, sugar, baking powder, baking soda, oil, vanilla, eggs, milk, warm water, mix all the ingredients, beat for 2 minutes, put in a muffin tray, line with paper cases, bake on 180 degree C for 20 minutes.

Method for frosting

Melt butter mix in coco, vanilla gradually add icing sugar and beat, add milk until piping consistency is okay, fill in piping bag, remove cup cake, fill center of cup cake with ganache, pipe top with frosting, decorate with fondant flowers.

Melt in the mouth chocolate cup cake

Chocolate Cake Covered with Fondant

Ingredients for Cake

Eggs 4
Sugar 4 ounce 

Flour 3 ounce 

Salt 1 pinch
Coco 1 ounce
Baking powder 1/2 tsp
Melted dark or milk chocolate 2ounce
Milk 4tbsp
For frosting 1cup ganache* (u can use Butter cream or ganache i prefer ganache the icing on your cake (under the fondant) should be as smooth and hard as possible. For this reason, many people really like working with ganache under fondant. You can get it as smooth as glass and it sets up as hard as a rock. thats the reason I like ganache)

Method for Cake

Sift flour,baking powder,salt & coco powder together. In large bowl, beat eggs until soft peaks form,(doubles in volume it takes about 12 to 15 mins if using electric hand mixer). Start adding sugar while beating , lasltly fold in all the remaining ingredients very gently with wooden spoon or rubber spatula. pour into greased 8 inch round pan (lined with butter paper and grease it as well),Run spatula through batter to eliminate any large air bubbles; smooth top. Bake in centre of 350°F (180°C) oven for about 12 to 15 mins or until cake springs back when lightly touched, let it cool on wire rack, cut cake into 2 parts,(moist with 1/4 cup of milk)...then spread half of the frosting Cover it with Second part of cake and spread the remaing ganache.at this stage leave it for few hours. then roll out fondant* cover ur cake. its done

For ganache here is the perfect and very easy recipe of Chocolate Ganache

Cream 1 cup(12 grams/4 oz) 2 cups(250 grams/8 oz) Chocolate any (sweet bitter,dark,milk chocolate or even u can make white ganache with white chocolate same recipe) https://www.facebook.com/video.php?v=651283944982913

Fondant*
Recipe for Marshmallow fondant

  http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

For detailed intsructions to cover your cake with fondant http://www.wilton.com/decorating/fondant/rolled-fondant.cfm

Chocolate Cake Covered with Fondant

Tea Cake/Vanilla Cake

Ingredients

Eggs 2
Castor Sugar 4 ounces/100gms
All purpose Flour 4 ounces/100gms
Baking Powder 1tsp
Oil 100 ml / 1/2 cup
Vanilla essence 1 tsp
Milk 4 tbsp
Almonds shaving 2 tbsp (optional)

Method

Sieve flour and baking powder together,
Beat eggs on full speed till light and fluffy (doubles in volume/soft peaks) this takes about 2 to 3 mins ;add sugar and beat for atleast 2 more mins,then addoil again beat really well ; then add all the remaning ingredients and mix on low speed dont over beat at this stage,pour this cake batter on a greased and butter paper lined mould/pan ; sprinkle Almond shavings and bake on a preheated at 180c for 25 to 30 mins

Tea Cake/Vanilla Cake

Kentucky Butter Cake with Chocolate Glaze

Ingredients

Flour 3 cups
Castor Sugar 2 cups
Salt ½ tsp
Baking powder 1 tsp
Baking soda ½ tsp
Butter Milk 1 cup
Butter 8 ounces
Vanilla essence 2 tsp
Eggs 4

Ingredients for Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Method

Sieve dry flour,baking sode & baking powder together.
Beat butter, sugar till light and fluffy, adding in 1 egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence, greased 10 inch bandit pan, pour batter in it, bake for 1 hour on 170 degree.

Method for sauce

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Kentucky Butter Cake with Chocolate Glaze

Chocolate Almond Marble Cake

Ingredients

Softened butter 180 gm
Caster sugar 225g
Almond essence ¾ tsp
Baking powder 2 tsp
Plain flour 180 gm
Ground almonds 75g
Eggs 3
Milk 2 tbsp
Cocoa powder 3 tbsp
Hot water 3 tbsp
Chocolate chips 100 gm
Icing sugar to dust 30 gm

Method

Cream the butter and sugar together until light and fluffy.
Stir in the almond essence.
Sift baking powder, flour and ground almonds.
Mix coco powder & hot water.
Beat in one egg at a time, adding a spoonful of the flour mixture in between.
Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste.
Add the chocolate chips to the other half of the mixture.
Add spoonfuls of each of the batters alternately to the greased baking tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
Bake at 180 degrees C for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Chocolate Almond Marble Cake

CARAMEL CHEESECAKE

Ingredients

BASE

200 grams digestive biscuit crumbs
100 grams butter

CHEESECAKE TOPPING

Cream cheese 200 grams
Whipped cream 200 grams
Castor sugar 3 oz
Vanilla essence 1 teaspoon
Gelatine 1 tablespoons (Soaked in 3tbsps of luke warm water)
Nutella 3 tablespoons
Caramel sauce 1/4 cup

Garnishing/Decorating
Whipped Cream 50 grams
Caramel Sauce 4 tbsp

Method

Press down the biscuit crumb and butter mixture in the base of a loose bottom round pan . Let set in the freezer for half an hour.
Whip cream and set aside.
In another bowl whisk cheese, sugar,gelatine, caramel sauce and Nutella,
Lastly fold in whipped cream
Pour the cheesecake mixture over the base and let set for about 4-5 hours in the fridge,then decorate it with whipped cream and caramel sauce.
Chill & Serve.

CARAMEL CHEESECAKE

Oreo Truffles

Ingredients

Oreo 20 Sandwich Cookies
Cream Cheese Softened 4 oz
Milk/Dark Chocolate (melted) 1cup
Peanuts crushed 2tbsp

Method

Crush Oreos to fine crumbs in a food processor....or in a plastic bag using a rolling pin. Add 4 ounces of softened cream cheese,peanuts and 4tbsp of melted chocolate mix until well blended.
Roll this mixture into 20-22 balls, about 1-1.5 inch in diameter.
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles place on wax paper; Sprinkle powdered coconut, colorful sprinkles(optional)
Refrigerate until firm-for about half an hour.
To make it look more presentable wrap them individually with foil or any other fancy paper.

Oreo Truffles

Crazy Chocolate Cake (NO EGGS, MILK, BUTTER OR BOWLS)

Ingredients

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method

(picture tutorial below)

Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Crazy Chocolate Cake  (NO EGGS, MILK, BUTTER OR BOWLS)