CHOCOLATE CAKE

Ingredients

2 cups all purpose flour
2 cups sugar
3/4 cup cocoa power
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk,buttermilk,or coconut milk
1/2 cup vegetable oil, canola oil or melted coconut oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
frosting

Method

Preheat oven to 350 F.
Prepare cake pan by spraying with baking spray or buttering.
Add flour, sugar, cocoa, baking powdr, baking soda, salt, espresso powder to a large owl. Combine well all dry ingredients.
Add milk, oil, eggs and vanilla to flour mixture and mix together until well combined.
Add boiling water to cake batter until well combined.
Pour cake batter into pan and bake for 30-35 minutes, until a toothpick inserted in the center of cake comes out clean.
Remove from oven and allow it to cool .
Remove from pan and frost the cake.
Enjoy !!!!!

CHEESECAKE

Ingredients

2 (8 oz) cream cheese (can use the less fat kind too)
2 eggs beaten
1 tsp vanilla
3/4 c. sugar
1 tbsp lemon juice
10-20 chocalate graham crackers

1/4 cup butter

 pinch cinnamon powder
topping of your choice

Method

Preheat oven to 350 degrees. 

Crush chocolate graham crackers, combined with a bit of melted butter and a dash of cinnamon and press into bottom of foil or cupcake liner.

Beat cream cheese, eggs, vanilla, sugar, and lemon juice. 

Pour batter into tins, bake 12-15 minutes. 

Let cool, and then refrigerate for a couple of hours. 

Garnish with your desired topping.

BREAKFAST BREAD PUDDING

Ingredients

6 cups Bread (cubed)
2 cups Milk
1/4 cup Butter
2 nos Eggs, slightly beaten
1/2 cup Sugar
1/2 tsp Cinnamon powder
1/4 tsp Salt
1/4 cup Raisins
1/4 cup Chocolate chips

Method

Heat oven to 350F.
Heat milk and butter over medium heat until butter is melted and milk is hot.
In a bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture.
Pour into ungreased deep round pan.
Bake uncovered 40 to 45 minutes or until knife inserted comes out clean.
Serve warm drizzled with honey.
Add in chocolate chips and give a stir.

CHOCOLATE CAKE USING SOUR CREAM

One day I was searching for chocolate cake recipes and found this one. This cake uses sour cream and I had sour cream in my fridge , so thought of giving it a try. It was a hit , soft and moist . 

Ingredients

200 gms flour

200 gsm Castor sugar

1 tsp baking powder

1/2 tsp baking soda

40 gms cocoa powder

175 gms soft unsalted butter

2 large eggs

2 tsp vanilla extract

150 ml sour cream

Method

Take everything out of fridge so that all the ingredients are ta room temperature.

Preheat oven to 350 F.

Now mix all the in ingredients into a food processor until you have a smooth thick batter.

Pour this batter in the greased cake tin and bake in for 35 minutes or until skewer inserted comes out clean.

Remove the cake, to a wire rack and let it cool for 10 minutes before turning out. 

Spoon any icing of your choice on the cake after its cooled down completely.

EGGLESS CARROT CAKE

I am celebrating 3rd anniversary of my blog and am very happy about it. I don't post many recipes in a month because of the time factor. 

I made this cake and it was very moist . You can use all purpose flour if you don't prefer to use wheat flour. I didn't have cream cheese at home so just used vanilla frosting after cake is completely cool and sprinkled some goodies on it . 

Ingredients

3/4 Cup All purpose flour

3/4 Cup Whole Wheat flour

1 cup Light brown sugar

1 tsp Baking soda

1/2 tsp Baking powder

1 1/2 tsp Cinnamon powder

1/4 tsp Salt

1-1/2 cups grated carrot

3/4 Cup Water

1/2 cup Vegetable oil

2 tsp Vanilla extract

1 tbsp apple cider vinegar

Directions

Preheat oven to 170C. Line the baking tray with baking paper . I used a small loaf pan and a round pan to bake.
Whisk together all the dry ingredients all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
Now add the grated carrot and mix well.Keep aside.
In another mixing bowl combine water,oil,vanilla essence and vinegar. Slowly add this to the dry ingredients and mix until combined(Do not over mix)
Pour into the prepared pan. Bake for 40 to 45 minutes or until a cake tester inserted into the center comes out clean. Let it cool in the pan for 10 minutes and completely on a wire rack. If not frosting, Slice and serve slightly warm.If frosting, refrigerate the cake until frosting.

Cream cheese frosting

Ingredients
1 Cup cream cheese, room temperature
1/2 Cup/1 stick unsalted butter, cut into pieces @ room temperature
1 cup powdered sugar
1 tsp pure vanilla extract

Method
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Refrigerate until use.

Frosting the cake

Put a blob of frosting on the plate/cake base on which you are going to place the cake, this ensures the cake remains in its place while frosting.

Put the frosting on the cake and spread it evenly.

Let the cake sit in the fridge for an hour or two ,take it out and give nice finish by applying another layer of frosting.

If you don't want to do any of these, just apply a good layer of frosting on top of the cake and enjoy it.

Eggless Dates Cake

My Kids don't eat Dates . I was searching for some cake recipes and found this one. I baked this cake and my kids did'nt know that it was made out of dates. They loved to eat the cake till the last bite. 

Ingredients
1 cup Flour or Maida
18 Dates 
3/4 cup Milk
3/4 cup Granulated Sugar 
1/2 cup Oil 
1 tsp Baking Soda

1 tsp walnuts

Method
Soak dates with litttle milk and  set aside to make it soft. 
In a mixing bowl , add sugar, milk and oil, stir until sugar completely dissolves. Keep aside.
Sieve flour with baking soda twice so that baking soda is evenly distributed and keep aside.
Grind the dates to a fine paste. Add the dates paste to milk sugar mixture and mix well.
Now add flour and mix well so the flour blends well with the dates mixture.
Add the chopped walnuts and give a quick stir.
Preheat oven at 350 F (170 deg C) for 10 minutes.
Meanwhile grease the pan with oil and little flour then add the prepared batter.
Bake the cake at 350 F for 35-40 minutes (check after 30 minutes then proceed accordingly)
Check by inserting a knife or fork at the centre of the cake, if it comes out clean the your cake is done.
Cool down the cake completely on a wire rack and then cut into slices.
Enjoy the cake!

Notes

You can reduce the oil quantity to 1/4 cup for low cal version,I have even tried like that and the cake was still moist and yummy.

You can even sprinkle some chopped walnuts or cashew nuts over the batter before baking which gives the look of a brownie.

The colour of the cake depends on the quality of dates you use,if you use regular ones it might be brown in colour and if you add good quality dark dates it would come extreme dark chocolate colour.

You can even use regular dates with seeds but for that you need to soak the dates in milk overnight in the refrigerator.Remove the seeds and proceed with the same recipe.