Tag: cake

Eggless chocolate cake

Ingredients

  • All purpose flour – 195gm
  • White sugar – 200gm (i replaced half with brown sugar)
  • Unsweetened cocoa powder, sifted – 25gm
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Unsalted butter, melted – 75 gm
  • Warm water – 240ml
  • Instant coffee – 2 tsp
  • Lemon juice (or vinegar) – 1 tbsp
  • Vanilla extract – 1 tsp

Chocolate Ganache:

  • Semi-sweet chocolate, finely chopped – 170gm
  • Heavy whipping cream (min 35% fat content) – 180 ml
  • Unsalted Butter – 13gm

Method

  1. Preheat your oven to 350 degrees F (180 degrees C)
  2. Butter or spray an 8 inch (20 cm) baking pan with a non stick cooking spray. Line the bottom of the pan with parchment paper.
  3. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  4. Mix coffee in the warm water.
  5. Add this with melted butter, lemon juice, and vanilla extract. Mix all the ingredients together until well blended.
  6. Pour the batter into your pan and bake in preheated oven for about 28 – 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. 
  7. Remove from oven and place on a wire rack to cool for about 10 – 15 minutes before removing the cake from the pan.
  8. Chocolate Ganache:Place the chocolate in a heatproof bowl. Heat the cream and butter in microwave with 30 secs intervals. Bring just to a boil. Immediately pour the cream over the chocolate and allow to stand for a few minutes. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled and set to spreading consistency. 
  9. Spread the Ganache on the top and sides of the cake.

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Apple Rhubarb cake

As I had lot of Rhubarb in the fridge, followed Marie-Hélène’s Apple Cake recipe n tweaked it a bit. 

Ingredients

  • Apples – 4 large
  • Rhubarb, chopped – 1 cup
  • All-purpose flour – 3/4 cup
  • Baking powder – 3/4 tsp
  • Pinch of salt
  • Large eggs – 2 
  • Sugar – 3/4 cup
  • Pure vanilla extract – 1/2 tsp
  • Unsalted butter – 113gm, melted n cooled
  • Dark rum – 3tbsp (optional)

Method

  1. Preheat the oven to 180C /350F.
  2. Butter an 8-inch springform pan.
  3. Cut the apples into 1- to 2-inch chunks.
  4. Whisk the flour, baking powder & salt together in small bowl. I added a tsp of cinnamon as i love cinnamon in my apple cakes.
  5. Beat the eggs with a whisk until they’re foamy. Add sugar and whisk for a minute or so to blend well. Whisk in rum, vanilla and melted butter.
  6. Whisk in the flour till you have a smooth, rather thick batter. 
  7. Using a rubber spatula, fold in the apples and rhubarb, turning the fruit so that it’s coated with batter.
  8. Scrape the mix into the pan and poke it around a little with the spatula so that it’s even.
  9. Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan.
  10. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan.
  11. The cake can be served warm or at room temperature, with a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream.
  12. This cake will keep for about 2 days at room temperature.

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