EGGLESS CHOCOLATE MUG CAKE

 EGGLESS CHOCOLATE MUG CAKE 

Here's wishing you and your families a Very Happy New Year! 

We can't forget the havoc caused in 2020 by the ongoing Covid 19 pandemic! The experts say that despite the vaccinations that will hold everyone's attention all through 2021, it is wise for us to remain safe. 

For the sake of your families, please continue to follow measures such as hand hygiene, social distancing and the wearing of masks! 

To bring cheer to the New Year, I made this Eggless Chocolate Mug Cake. 

Tips:- 

First and foremost, and this is critical, use a microwave-safe mug. 

Second, take a mug of the right size otherwise the cake will simply overflow in the microwave. 

Third, you can adjust the levels of sweetness to suit your individual taste. 

We had the Eggless Chocolate Mug Cake just as it was but you can add vanilla ice cream to it, if you wish! We enjoyed this as I am sure you will too! 

Ingredients:-

• All Purpose Flour ( Maida),  3 tbsp
• Baking Powder, 1/4 tsp
• Sugar, 3 tbsp
• Cocoa Powder, 2 tbsp
• Salt, a pinch
• Melted Butter, 3 tbsp
• Milk, 3 tbsp - at room temperature 
• Vanilla Essence, 1/4 tsp 
• Chocolate Chips, 1 tbsp
• Walnut, broken into pieces, 1 tbsp 

Method:-

In a large mug of about 12 ounces or 355 ml capacity, add one by one, the maida, baking powder, sugar, cocoa powder, and salt, 

Using a fork mix this together

Next add, one by one, the melted butter, milk, vanilla essence, chocolate chips and the walnut pieces.

Mix well together once again to get a smooth batter

Place the mug in the microwave oven and microwave it for 1 minutes 20 seconds on High mode 

Pierce the cake with a toothpick and if it comes out clean that means it is done! 

Serve the Chocolate Mug Cake warm as it is or with vanilla ice cream 

EXPRESSO CHOCO-CHIP BUNDT CAKE: GUEST POST BY SAIGEETHA PAI

EXPRESSO CHOCO-CHIP BUNDT CAKE: GUEST POST BY SAIGEETHA PAI

Cooking is all about variety. It's about the joy you get in cooking a great dish and sharing it with family and friends. To develop a larger collection of diverse recipes, I encourage family and friends on occasion to guest post in this blog. I believe this enhances the value of the blog considerably.

Today's guest post is from my friend, Saigeetha S. Pai, who is an accomplished cook and blogger. You will find a lot of interesting recipes in her well-maintained blog, "Geeth's Dawath" which she rightly describes as a "multi-cuisine kitchen." 

Today she presents a very attractive and delicious Bundt cake which she has adapted from Divya Kudua’s Easycooking

Link: http://www.divyascookbook.com/2013/06/espresso-choco-chip-bundt-cake.html

Ingredients:

• Instant coffee powder-1 tsp
• Vanilla extract-1 tsp
• Hot water-1/2 tsp
• All purpose flour-1 ½ cups
• Cocoa powder-1/4 cup
• Salt-a fat pinch
• Baking powder-a fat pinch
• Choco chips or dark chocolate pieces-1 cup
• Butter-1/2 cup
• Granulated sugar-1 cup
• Brown sugar-1/3 cup
• Eggs-3
• Curds-1/2 cup

Method:

Preheat the oven at 180 degree C and grease the bundt pan well.

Stir  together coffee powder,hot water and vanilla extract  in  a small bowl and keep it aside.

Sieve all purpose flour,cocoa powder,salt, baking powder and baking soda.

Take one more small bowl and add a tbsp of sieved flour in the choco chips,mix it  and keep it aside.

Cream the butter for a minute and add sugar in 3 lots.

Add brown sugar and beat for 2 more minutes.

Add eggs one at a time beating for 45 seconds each after each addition.

Mix in the coffee mixture and beat again.

Scrape the sides and mix well.

Fold in the sifted flour and curds alternatively in 3 additions of the flour and 2 additions of the curds.

Switch to a spatula and fold in the choco chips.

Pour the batter in a prepared pan and bake for 40 – 45 minutes or until the skewer comes out clean when inserted after the given baking time.

Cool the cake in the pan on a cooking rack for 10 -15 minutes.

Loosen the edges with a knife and remove the cake from the tin and let it cool for 20 – 25 minutes.

Pour ganache and let it set for 10 minutes.

Chocolate ganache

Ingredients:

• Dark chocolate-200g
• Fresh cream-200 ml
• Butter-2 tbsp

Method:

In a thick bottomed pan heat the fresh cream until bubbles start appearing on the sides.

Mix in the chopped chocolates and mix it well.

Switch off the flame and let it sit for 5 minutes.

Whisk well until all lumps disappear and ganache becomes smooth and creamy.

Mix in the butter and let it cool down completely and come down to room temperature.

Use it as required.

 
 Thank you, Saigeetha

DEVIL'S FOOD CAKE WITH STRAWBERRIES: GUEST POST BY ARCHANA S. NAYAK

DEVIL'S FOOD CAKE WITH STRAWBERRIES: GUEST POST BY ARCHANA S. NAYAK

When I was young, Mother's Day was an unknown phenomenon in the India in which I grew up. Nowadays of course it has become common practice to celebrate Mother's Day here too. I am particularly delighted to present today a guest post by my daughter on the occasion of Mother's Day.

Here is a Devil's Food Cake With Strawberries from Archana. I am so proud of her.

Ingredients:

• 3/4 cup butter (unsalted at room temperature)
• 1 1/2 cup sugar
• 1 1/2 teaspoon vanilla essence
• 3 eggs
• 1/2 cup buttermilk
• 80 ml water
• 1 1/4 cup flour
• 80 g cocoa powder
• 1 1/4 teaspoon baking soda
• 8-10 strawberries (or other red fruits)
• 3 heaped tablespoons chocochips

Optional

• 1/2 teaspoon red food coloring (optional)

For the Ganache

• 150ml cream
• 170g dark chocolate (coarsely chopped)

Directions:

Preheat the oven to 160 C. Grease a baking tin with a diameter of 20 cm (and preferably with high sides) and line with baking paper.
Mix butter, sugar and vanilla until the mixture is light and fluffy and then add the eggs one by one.
In a separate bowl mix buttermilk, water and food color. Fold the flour, cocoa powder and baking soda through the mixture and then fold the buttermilk mixture in as well.
Pour the batter into the baking tin and bake for about 50 minutes or until done. Protect the top of the cake - if you need to - with aluminium foil if it becomes too dark. The cake should spring back lightly when touched in the center. Let it cool completely on a wire rack before frosting.
Heat the cream over medium heat until it almost boils and pour over the chocolate. Let the chocolate melt while stirring until smooth. Leave to cool down to room temperature until it thickens.
Spread the ganache on top and around the cake bit by bit using a spatula. Then place in fridge for 20 mins to set this "crumb coating". Pour ganache on top of the cake again, coating the top and sides neatly.
Gently scoop up a bunch of chocochips and press into the cake sides so that they stick uniformly all around. Decorate top of the cake with strawberries and chocolate shavings. Place on plate or cake stand to set. Enjoy!