Chocolate Coconut Cake


 





 Ingredients
 
Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water

Coconut Icing
1 1/4 cups butter
1 1/4 cups shortening
9-10 cups powdered sugar
4 tsp coconut extract
3-4 tbsp water or milk
1 1/2 cups sweetened coconut

Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients for the cake to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 8 inch cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add coconut extract and 1-2 tbsp water or milk and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth.
11. Add more water or milk until the right consistency. Set icing aside.
12. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
13. Once cakes are cool, remove cake domes from top with a large serrated knife.
14. Place first layer of cake on cake plate. Spread about 3/4 cup of icing on top in an even layer.
15. Add second layer of cake and add another 3/4 cup of icing on top in an even layer.
16. Add final layer of cake on top and ice the outside of the cake.
17. Press toasted coconut into the sides of the cake and sprinkle it on top.

Nutty Banana Cake Recipe


 

INGREDIENTS

    1 cup Whole Wheat Pastry Flour
    1 cup fine Corn Flour
    2 1/2 teaspoons Baking Powder
    1/2 teaspoon Cinnamon
    1/4 teaspoon Salt
    1/2 teaspoon Stevia Powder or to taste
    1 cup (about 4 medium) very ripe Bananas, peeled & mashed
    1/4 cup all natural Almond Butter
    1 large Egg, whisked at room temperature
    1 cup fat free milk
    1 teaspoon pure Vanilla Extract
    1/4 cup slivered Almonds

METHOD

Preheat oven to 350˚F with the rack in the middle of oven. Prepare a loaf pan (9″ x 5″ x 3″) with parchment paper.Whisk together all dry ingredients in a medium bowl. Combine all wet ingredients in a separate bowl.

Put mixture in loaf pan & top with slivered almonds. Bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean. Cool cake to room temperature, flip out of pan & slice.

Dark Chocolate Cake



Ingredients

    12 tablespoons unsalted butter, melted, plus more for pans
    2 cups all-purpose flour, plus more for pans
    1 1/2 cups sugar
    3/4 cup unsweetened cocoa powder
    1/2 teaspoon salt
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1 large whole egg, room temperature
    1 large egg white, room temperature
    1 teaspoon pure vanilla extract
    1 1/3 cups strong, hot coffee

Directions

    Heat oven to 325 degrees. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.

    In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.

    Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.

Cherry, Raisin Christmas Cake








9 oz. plain flour
8 oz. butter
8 oz. castor sugar
1 1/2 lbs. mixed currants, raisins, sultanas
4 oz. cherries
4 oz. candied peel
4 oz. ground almonds
1/2 tsp. grated nutmeg
1/2 tsp. mixed spice
1/2 tsp. vanilla essence
5 eggs
Wine glassful rum
Good pinch of salt

Preheat oven to 375 degrees. Sieve all dry ingredients, reserving a few spoonfuls of flour. Mix all fruits together and stir in reserved flour, mixing well. Beat butter and sugar together to a light cream, add essence. Add beaten eggs alternatively with flour mixture, mixing well. Lastly stir in fruit mixture and rum. Grease and line an 8 inch deep tin and pour in mixture. Put cake in oven and immediately turn heat back to slow (275 degrees). Bake about 5 hours.

Crunchy Cinnamon Cake

 

Ingredients
    Cake
    175g caster sugar
    60g fresh butter
    1 egg
    4 tablespoons milk
    175g plain flour
    1 teaspoon baking powder
    pinch salt

    Topping
    110g demerara/ moti sugar
    30g melted butter
    1 tablespoon flour
    1 1/2 teaspoons cinnamon
    60g chopped mixed nuts

Directions

    Cream butter and sugar. Beat in egg and milk. Lightly sift in flour, baking powder and salt, and fold in with a metal spoon.
    Combine topping ingredients in a separate bowl.
    Grease and base line a 23cm (9") square cake tin with foil. Spread half thin layer of the cake mix in the bottom. Spread with just over half the topping mix. Spoon over the rest of the cake mix and spread evenly with a fork. Scatter over the remaining topping and press down very lightly.
    Bake at 190 C for about 30 minutes.

http://allrecipes.co.in/recipe/1819/crunchy-cinnamon-cake.aspx

Ugadi Pachhadi - Ugadi Pachadi

 

Ingredients:
Tamarind Pulp – 2tbsps
Grated Jaggery – 1tbsp
Finely Chopped Green Chilies – 1/4tsp
Salt – 1/8tsp
Finely Chopped Mango Pieces – 1tsp
Neem Flowers – 1tsp


Method:

Take tamarind pulp in a bowl and add finely chopped green chilies, neem flowers, grated jaggery, finely chopped mango and salt. Mix all well till the jaggery is melted. This pachhadi tastes excellent so in case you wish to make in large quantities just multiply the ingredients shown.Serve this tasty pachhadi to all your family members early in the morning and welcome the TELUGU NEW YEAR.

Coffee Sponge Cake


Image result for Coffee Sponge Cake

Ingredients


    170g margarine, softened
    170g caster sugar
    1 drop vanilla extract
    140g self raising flour
    30g mild instant coffee powder
    3 eggs, beaten
    2 dessertspoons warm water

Method

    Preheat the oven to 180 C / Gas 4, and grease and flour two sandwich tins.
    Using a wooden spoon, beat together the margarine and sugar until creamy. Add vanilla and stir.
    Sift together the flour and instant coffee. Add the dry mixture to the margarine mixture alternately with the beaten eggs, stirring between each addition. Finally, add 2 dessertspoons of warm water, and stir.
    Divide the mixture evenly between the two prepared tins. Bake for 20 minutes in the preheated oven, or until the cakes test done with a wooden skewer.
    Allow to cool in the tins till cool enough to handle, then tip out onto a wire rack to cool completely. Fill or ice as desired.

Simple Eggless Chocolate Cake


Image result for Simple Eggless Chocolate Cake
Ingredients:


For cake


    All purpose flour – 1 ½ cup
    Cocoa powder – 3 tablespoons
    Baking powder - 1 ½ teaspoons
    Baking soda – ¾ teaspoon
    Sweetened Condensed milk – 1 cup
    Unsalted Butter – ¾ cup, melted and cooled
    Pure Vanilla extract – 1 ½ teaspoons
    Water – ¾ cup

For Ganache frosting

    Semi sweet chocolate – 6 oz, roughly chopped
    Heavy whipping cream – ½ cup
    Unsalted butter – 1 ½ tablespoons


Make Cake

    Preheat the oven at 350 degree F or 180 degree C.
    Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
    Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl.
    Then add water, melted butter, vanilla extract and condensed milk. Mix well using whisk. If there are lumps don’t worry about it.
    Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles. Bake into preheated oven for 30 minutes or till toothpick inserted in center of cake will come out clean.
    Remove it from the oven and let it cool on wire rack for 5 minutes. Then using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.

Make Ganache frosting

    Chop semi sweet chocolates and put into a heatproof bowl.
    Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
    Let it stand for 2 minutes.
    Then stir very gently with a spoon. It will look ugly half way through.
    Keep stirring till it becomes shiny and everything is incorporated well.
    Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
    Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.
    Let the ganache frosting set for 1-2 hours before cut the cake.

Pumpkin Apricot Cake Recipe

Image result for Pumpkin Apricot Cake Recipe 
Ingredients:
    Heat first three ingredients:
    3/4 cup dried apricots, chopped
    1/4 cup dried currants
    1/2 cup amaretto, warmed (coffee syrup)
    1 can (15-ounce) solid pack pumpkin
    3 large eggs, beaten
    1 cup all-purpose flour
    1-1/2 teaspoons ground cinnamon
    1/4 teaspoon each: nutmeg, allspice, and salt
    1 teaspoon baking soda
    2/3 cup brown sugar
    5 tablespoons butter
    1/2 cup chopped pecans

Instructions:
Step 1: Preheat oven to 400 degrees. Prepare batter according to the recipe for Pumpkin-Apricot Pudding, above. Grease a heatprooof pudding mold or six mini-bundt pans. Pour batter into molds. Place on rack set in roasting pan.

Step 2: Place pan in oven. Pour boiling water into pan until molds are covered two-thirds of the way. Cover with foil. Steam for 1-1/2 hours or until toothpick inserted in pudding comes out clean. Cool on wire rack; invert onto serving plates.

Grand lighting: The beauty of steamed pudding comes just before you serve it-- with an impressive flambe' presentation your guest will remember for years to come.

Here's how to do it:
Microwave 1/4 cup whiskey or brandy on High for 30 seconds; spoon over each pudding. Set the puddings out on the dining table, then ignite each with a match. The flames will last only a moment, but the effect is well worth the effort. Once the flame has gone out, top with whipped cream.

Pumpkin Chocolate Muffins


Image result for Pumpkin Chocolate Muffins 

 Ingredients

    3/4 cup white sugar
    1/4 cup vegetable oil
    2 eggs
    3/4 cup canned pumpkin
    1/4 cup water
    1 1/2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cloves
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/2 cup semisweet chocolate chips


Directions

    Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
    Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
    Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

 

White Sangria Recipe

Image result for white sangria cake recipe 

Ingredients

6cupsChardonnay or Sauvignon Blanc
1/4cupsuperfine sugar
1cupwhite grape juice
1ripe nectarine, pitted and cut into thin wedges
1tangerine, thinly sliced
1cupseedless white grapes, halved
1 cup club soda

Directions

    In a large pitcher or other container, combine the wine and sugar. Stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well.
    Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better.
    Just before serving, stir in the club soda and ice cubes.

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