Flavour Diary: Search results for cake

Showing posts sorted by relevance for query cake. Sort by date Show all posts

Chocolate Sponge Cake with Fresh cream and Ganache toppings

chocolate cake fresh cream ganache flavour diary

Today's recipe is one of my usual butter cake recipe which i bake now and then for small cakes. This cake recipe easy to remember, as everything is equivalent to weight of the eggs, like flour+cocoa, sugar and butter all weigh same as eggs. Ratio of flour to cocoa powder is 3:1 of weight of eggs.You can use up this recipe for vanilla sponge by replacing cocoa with flour.
If you are looking for butter less chocolate cake try my Oil based Chocolate cake, which is spongy and moist too.
Enjoy Baking

Serves: 12
Level: Moderate

Prep time: 35 mins + decoration time
Cooking time: 35 min + cooling time

Ingredients

For Cake.....

Eggs - 200gm (3 eggs)
Self Raising flour - 150gm

Sugar - 200gm
Butter - 200gm

Unsweetened cocoa powder - 50gm

Salt - 1/2 teaspoon

Coffee - 1/2 cup

Fresh Cream Frosting.....

Vanilla extract - 1 teaspoon

Heavy whipping cream - 700 ml

Confectioners' sugar -40 g (to taste)

Chocolate Ganache.....

Chocolate - 100gm

Heavy whipping cream - 100 ml

Directions

Cake

Preheat oven to 350°F / 180°C .Grease and flour two 8 inch, round, cake pans; cover bottoms with waxed paper.

Sift together the dry ingredients ;flour, cocoa powder and salt and set aside.

Beat butter and sugar until smooth and then add eggs one by one and scrape the bowl and beat.

Add Dry and coffee ingredients alternatively to the Egg mixture and beat until well incorporated.

Pour batter into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Fresh Cream Filling Cake

Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Ganache:

In a micro safe bowl add cream and chopped chocolate and microwave for 10 secs interval. In each interval mix the mixture. Once the chocolate is completely melted keep it a side.

Assembling Cake

With long serrated knife, split each cake layer horizontally in half.(if you have baked in two pans then you will have 4 pieces, if you have baked in one pan then divide in 3 layers).

To assemble,place one cake layer on cake plate. Spread cream frosting; Top with second cake layer; repeat layer of cream frosting. Top with third cake layer. repeat for 4th layer if you have and then crumb coat and keep it in fridge for an hour.

After an hour Frost the cake.

Now pour the cooled ganache on the cake and then Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe the design onto the cake.tadaaaa your cake is done , keep it in fridge and serve cool.

You might be interested in other Cake treats, here are few to list.

Whole Wheat Banana Bread

Custard Powder Lava Cake

Orange Cake

Mango Mousse Cake

Healthy Ragi Chocolate Cake

Random yummies

Paneer Butter Masala

Kaddu Ki Puri

yogurt chocolate chip muffins

Ambada Gosht / Gongura Mamasam

Caramel Custard

Basbousa - semolina cake

Russian Salad

Mother's day around the corner and what you would like to gift your most precious gift of God to mankind(Mom) this mother's day. My mom is simple, hardworking and cool, she never ask for anything but even if we try to give a small hand in her chores,she feels very happy. She has sacrificed many things for our family and we cant pay her back, instead treasure her with in us. She is the strength of the family .... Love you mom .... i can't describe about you in words ... I can't find another person like you in my whole life again.
If i get chance to stay at mom's place on mother's day then i would like her to take to her favorite restaurant and give her a treat or buy some sweets for my sweetheart who is found of sweets just like me.But as we are far away from each other i would visually treat her with my "Mango Cream Cake". Check out the ingredients n steps below.
You might be interested in other cake recipes like
Vanilla Cake
Chocolate Cake
Eggless Vanilla Cake
Custard Powder Lava Cake
Moist Orange Cake With Orange Syrup
Eggless Whole Wheat Finger Millet Chocolate Cake(Healthy Ragi Chocolate Cake)
Chocolate Sponge Cake with Ganache Toppings

Serves: two 9" cakes or 24 cupcakes
Level: Moderate
Prep time: 30 mins
Cooking time: 35 min + cooling time

1 cup: 250ml

1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Spong Ingredients:
Plain Flour/Maida: 360gm
Butter: 250gm
Sugar: 250gm
Mango Pulp: 250ml
Eggs: 4
Baking Powder: 2 teaspoon
Baking Soda: 1 teaspoon
Salt: 1/4th teaspoon

Cream Frosting:
Heavy whipping Cream: 900ml
Sugar: 80gm(to taste)
Vanila Essence: 1/2 tablespoon (mango essence: 1 teaspoon)

Decoration:
Jelly [ used jelly packet and made jelly according to the packet instructions]
Mango chunks
Blue berries
Cherries

Directions

Mango Sponge:

Preheat oven to 350°F / 180°C .Grease and cover 9" inch round pans with parchment paper.
Sift together the dry ingredients ;flour, baking soda, baking powder and salt and set aside.
Cream the butter and sugar until light and fluffy.
Add egg one at a time and whisk until well incorporated before you add the other one.
Add Mango pulp and dry ingredients alternatively to the Egg mixture and at last add vanilla extract and whisk until well incorporated but don't over mix it.
Pour batter into prepared pan. Bake for 35 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Making of cream frosting:
Keep whipping bowl, electric hand whisks and cream in the freezer for 15 mins.
Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Jelly Preparation:
I prepared jelly according to the packet instructions. Because jelly tasted little tart, i added sugar to taste. Kept a side to cool little bit. Make sure to make jelly at the final decoration only.

Assembling:
With long serrated knife, split each cake layer horizontally into 3 layers.
Reserve 1/2 of the Frosting for covering the cake outside.

To assemble,place one cake layer on cake plate.Soak the cake layer with sugar syrup.
From the remaining cream frosting take half and frost on the 1st layer and then place the 2nd layer on it.
Spray the sugar syrup on the 2nd layer and take the remaining cream and apply on the cake layer.
Now place the final 3rd layer and spray the sugar syrup on it.
Now take the reserved cream frosting and apply on the top and sides of the cake and smooth it up and refrigerate for 2 hr.
Take the cake out and make the jelly and keep a side of 5min or until ur a able to touch it, Now pour the jelly carefully on cake[make sure your cake is super cool other wise cream start melting].
Again refrigerate the cake for 1 hr and your jelly is set.
Now add mango chunks, cherries, blueberries on top and your cake is ready to enjoy.

A simple chocolate cake with no butter but using oil instead, tastes great and can be a base for any celebration cakes.It's easy to make and tastes awesome.

Serves: 15
Level: Moderate

Prep time: 25 mins + decoration time
Cooking time: 35 min + cooling time

Ingredients

For Cake.....

All-purpose flour - 2 1/8 cups (265g)

White sugar - 1 1/2 cups (300g)

Unsweetened cocoa powder - 3/4 cup (65g)

Baking powder - 1 1/2 teaspoons (7g)

Baking soda - 3/4 teaspoon (3g)

Salt - 3/4 teaspoon (5g)

Egg - 3 Large

Milk - 1 cup (235ml)

Sunflower Oil - 1/2 cup (120ml)

Vanilla extract - 1 tablespoon (15ml)

Fresh Cream Frosting.....

Vanilla extract - 1 teaspoon (5ml)

Heavy whipping cream - 4 cups (710 ml)

Confectioners' sugar -1/3 cup (40 g) (to taste)

Directions

Preheat oven to 350°F / 180°C .Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.

Sift together the dry ingredients ;flour, cocoa powder, baking soda, baking powder and salt and set aside. Mix wet ingredients Milk and Oil in a bowl.

In a large bowl, whisk together eggs, vanilla and sugar until pale and fluffy.

Add Dry and Wet ingredients alternatively to the Egg mixture and beat until well incorporated.

Pour batter into prepared pans. Bake for 35 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake.

To assemble,place one cake layer on cake plate. Spread 3/4th cup frosting; Top with second cake layer; repeat layer of 3/4th frosting. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe the design on to the cake.

You might be interested in other Cake treats, here are few to list.

Whole Wheat Banana Bread

Custard Powder Lava Cake

Orange Cake

Mango Mousse Cake

Healthy Ragi Chocolate Cake

Random yummies

Paneer Butter Masala

Kaddu Ki Puri

yogurt chocolate chip muffins

Ambada Gosht / Gongura Mamasam

Caramel Custard

Basbousa - semolina cake

Russian Salad

PC: google search images

Who loves burnt or uncooked cakes.. neeh i don't. If you are new to baking a cake then you may be facing this problems and you get disappointed and decided that your will never bake again or may think this is not your cup of coffee. Nothing is impossible, it just need little experience and the way you do the things. Don't experiment the things when there is a need, experiment when you have lot of time and patience. I am not a professional baker to give professional solution but i will be sharing my way to resolve this.

Right temperature:

You might be following the recipe but have a burnt or uncooked cakes remember its all about temperature which matters while baking a cake. If the temperature is set too high, outside of the cake bakes fast and inside will be still baking. This is one of the reason why the cake is burnt and have crakes on top.

Solution: Not all ovens behave same, So next time whenever you bake a cake, bake it 10 or 20 degree centigrade less than specified in the recipe, so the cake will be cooking a little longer but it will be cooked evenly. If you have a oven thermometer than make use of it to check the temperature.

Position of the cake pan:

Placing a cake pan also place a vital role, if you keep it in the top self then heat is direct and it will cook the top layer very fast before the time and the bottom is still raw.

Solution: So what to do.. easy peasy place it in the middle of the middle rack of the oven.Make sure not to touch the walls of the oven.

If you have fan ovens then it won't matter in which rack you place it, as fan ovens distribute heat evenly.

Batter in cake pan:

If the batter is filled 3/4th or all the way up the cake pan, it takes longer time to cook completely and in that process you will end up with burnt top or flooded cake or dense cake.

Solution: Always split the batter in two pans, each 1/2 to 2/3rd way. Cakes will be baked faster and completely cooked.

You followed above and still cakes are burning ... aah. Here comes one more solution..

Make use of Aluminium foil:

Once the batter is filled 1/2 way, cover mouth of the cake pan with foil and bake it. Remove the foil in last 5 to 10 minutes. Make sure the foil shouldn't touch the batter.

If your pans are filled more than 1/2 then don't use foil to cover it, as foil will stop the cake from rising and this effect the texture of the cake and make the oven messy.

Hope next time when you bake, you would be having a lovely cake. Share your experience how your baking went. All the best Happy baking.

Try out some of the tasty cakes

Eggless Vanilla Cake

Custard Powder lava cake

Orange Cake

If you love custard and its flavours then Custard Powder Lava Cake is for you.This lava cake is super floody when its hot and firm when cooled, in both forms its yummy. This lava cake is one alternative for chocolate lava cake...yummy.
Its when all my foodiemonday group friends decided to have baking as this weeks challenge, then i had so many thoughts and it took me long time to decided what i have to do. First i decided to do some cookies with different touch but then a cake with flooding cream got my attention and so here it is to showcase.

Best thing about this cake is, it needs no decoration as it has lovely golden color on top and when you try slice it, cream will floods out....hmmm yummy.Loved the texture of the cake and that flooding experience of the cream.I found this cake little sweeter end even though i have a sweet tooth but enjoyed it overall.
You might be interested in browsing other cakes, here are few to show

Chocolate Cake With Fresh Cream

Stove top Swiss Roll

Orange Cake with Orange Syrup

Eggless Whole Wheat Ragi Chocolate Cake

Level: Easy
Total Time: 50-60 min

Make: 7 inch round cake
Source: here

Ingredients

Cream:
Custard Powder: 2 tablespoon
Sugar: 2 tablespoon
Milk: 1 cup (250ml)
Vanilla Extract: 1 teaspoon
Butter: 1 tablespoon

Cake:
Butter: 125gm
Sugar: 75gm
Egg: 1 large
Self Raising Flour: 85gms (85gms all purpose flour + 1/2 teaspoon baking powder)
Custard Flour: 60gms
Vanilla Extract: 1/2 teaspoon

Directions

Cream
In a pan add custard powder,sugar and milk. Stir continously until the mixture thickness up on medium heat.It will take around 6mins. Add butter and vanilla extract and mix it.

Cake
In a bowl add butter, sugar and whisk it until creamy and then add egg.Mix well.
Add custard powder, flour and Vanilla extract and whisk it on low speed (otherwise you will end flour everywhere) until well combined. The batter will be thick and non runny.

Pour 1/3rd of the batter in the greased 7"pan and then pour the cream at the center and then carefully spread 2/3rd batter on it.
Bake for 25 mins at 170C. Let it cool for 10 mins and then slice it.

Tips
If you slice the cake when it is completely cooled then the cream will be set and it won't flood.
If you don't like flooding cream then half the quantity of the cream and slice the cake once it is completely cooled.
If you want vanilla cake then replace custard powder with flour in cake ingredients.
The cream should be thick (no runny consistency) and it should be placed at the center leaving 1 inch at the edges.