My Deadly Chocolate Cake

If you are chocolate cake lover, anything you want from a chocolate cake is right here: Most dangerous, most wanted, most delicious cake. The texture is soft, gooey, moist and rich.

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I am sharing my chocolate cake recipe :). You can make just one layer cake or bake layer cakes.

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Ingredients

  • 80g plain flour

  • 150g white sugar

  • 50g coca powder

  • 60g melted buttermilk

  • ¼ tsp baking powdered

  • ½ tsp baking soda

  • 1 whole egg

  • 125ml hot milk

  • 2tbsp coffee

  • pinch of salt

  • 200g dark chocolate

  • 150 cream cheese

  • 100g white sugar

  • 50ml milk

  • 1tbsp coca powdered

  • Bourbon biscuit

How to make it??

Preheat the oven to 180C degrees. In a large bowl mix together all dry ingredients. Add melted butter or oil and combine it.

Then add 2tbsp coffee and hot milk to the mixture and mix until come together. Maybe you ask why hot milk? Well, for dissolving of coca powder. Now add egg and stir in until combined.

Line the two pans with flour and then line the bottom of pans with parchment paper. Divide batter among the two pans. Bake for 25 minutes until a toothpick inserted into the centre comes out clean.

Cool on wire racks for 5 minutes and then turn them over and let to cool completely.

Now we make chocolate sauce: In a pot with milk, add sugar and allow to dissolve. Let to boil for 5 minutes on a low heat. After 5 minutes, add coca powder, mix together. Remove from the heat, transfer to a bowl and set aside.

Now we need to prepare chocolate ganache. Melt the chocolate and add soft cheese. Mix until well blended.

Poke some holes with the toothpick in one of the cakes and spoon over that chocolate sauce and add some of chocolate ganache and spread all over the cake.

Place the second cake and spread remaining of the chocolate ganache on the came. Top it with some crushed cookies and chopped strawberries.

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My Deadly Chocolate Cake

Ingredients

  • 80g plain flour

  • 150g white sugar

  • 50g coca powder

  • 60g melted buttermilk

  • ¼ tsp baking powdered

  • ½ tsp baking soda

  • 1 whole egg

  • 125ml hot milk

  • 2tbsp coffee

  • pinch of salt

  • 200g dark chocolate

  • 150 cream cheese

  • 100g white sugar

  • 50ml milk

  • 1tbsp coca powdered

  • Bourbon biscuit

How to make it??

Preheat the oven to 180C degrees.

In a large bowl mix together all dry ingredients. Add melted butter or oil and combine it.

Then add 2tbsp coffee and hot milk to the mixture and mix until come together. Maybe you ask why hot milk? Well, for dissolving of coca powder. Now add egg and stir in until combined.

Line the two pans with flour and then line the bottom of pans with parchment paper. Divide batter among the two pans. Bake for 25 minutes until a toothpick inserted into the centre comes out clean.

Cool on wire racks for 5 minutes and then turn them over and let to cool completely.

Now we make chocolate sauce: In a pot with milk, add sugar and allow to dissolve. Let to boil for 5 minutes on a low heat. After 5 minutes, add coca powder, mix together. Remove from the heat, transfer to a bowl and put it in the fridge to become thick.

Now we need to prepare chocolate ganache. Melt the chocolate and add soft cheese. Mix until well blended.

Poke some holes with the toothpick in one of the cakes and spoon over that chocolate sauce and add some of chocolate ganache and spread all over the cake. Place the second cake and spread remaining of the chocolate ganache on the came. Top it with some crushed cookies and chopped strawberries.

Ice Cream Cake

This is a very simple but beautiful recipe for an ice cream cake. I have baked my sponge cake but your can but if you have no time, buy a baked sponge cake and follow rest of the recipe.

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Ingredients for sponge cake

  • 4 egg whites
  • 1 tsp vinegar
  • 120g sugar
  • 4 egg yolks
  • 120g plain flour
  • ½ tsp salt
  • 30 ml oil
  • 40 ml milk
  • ½ tsp vanilla extract

 

Ingredients for ice cream

  • 300 ml double cream
  • 4 tbsp icing sugar
  • 4 tbsp honey or golden syrup
  • 150 g fresh raspberry

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Instructions

Preheat the oven at 150C.

In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff. Then gradually add sugar and keep mixing. Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.

 

Add oil, milk and vanilla extract to the batter and whisk it until combine together.

Line bottom of cake mould with parchment paper and fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.

Once cake baked, set it aside to cool down and remove it from the pan.

Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.( as you see in the photos) Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.

Now, put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.

Then fill inside the hollow with cream mixture. Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..

 

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Ingredients for sponge cake

  • 4 egg whites
  • 1 tsp vinegar
  • 120g sugar
  • 4 egg yolks
  • 120g plain flour
  • ½ tsp salt
  • 30 ml oil
  • 40 ml milk
  • ½ tsp vanilla extract

Ingredients for ice cream

  • 300ml double cream
  • 4 tbsp icing sugar
  • 4 tbsp honey or golden syrup
  • 150g fresh raspberry

Instructions

Preheat the oven at 150C.

In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff. Then gradually add sugar and keep mixing. Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.

Add oil, milk and vanilla extract to the batter and whisk it until combine together.

Line bottom of cake mould with parchment paper and fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.

Once cake baked, set it aside to cool down and remove it from the pan.

Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.( as you see in the photos) Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.

Now, put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.

Then fill inside the hollow with cream mixture. Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..

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Fruit Cake

This is light fruit cake with candied orange, coloured cherries and raisins. A cake for four season. I love this beautiful cake , full of colours and flavour.

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Ingredients

  • 1 cup all purpose flour
  • 2 eggs
  • 1 cup white sugar
  • ½ cup melted butter
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 5 tbsp milk
  • ½ cup candied orange
  • ½ cup candied cherry
  • 1/3 cup raisins

Instructions

Preheat the oven to 180C.

In a bowl mix two eggs with sugar. Whisk for 5 minutes. Then add melted butter, baking powder and vanilla extract and whisk for 2 minutes. Now, add flour to the mixture in two steps. Keep stirring. Add milk and mix. Now you have a smooth batter. Finally add candied fruits and raisins. Mix all together.

Grease the baking pan with oil and line it with parchment paper. Spoon the mixture into the pan. Put the pan into the oven and bake for 60-70 minutes or until a toothpick inserted into the centre comes out clean.

When cake is done , remove from the oven and let to cool in the pan.

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Napoleon Cake

Napoleon cake is known worldwide with different names such as: Mille feuille, custard slices, napoleon.

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In Iran it is called Napoleoni . This delicious pastry, is made by crispy layers of puff pastry with a rich cream filling and garnishing the top with powdered sugar.

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Ingredients

  • 2 puff pastry sheets
  • Ingredients for filling
  • 300 g soft butter
  • 300 g custard cream
  • 10 g white sugar
  • 1 tsp orange extract

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Instructions

Preheat the oven to 200C.

Roll out the puff pastry and Place onto the tray lined with parchment paper. Using a fork and pierce all over the pastry. Bake the dough for about 20-25 minutes.

 

Meanwhile, prepare the filling: Place 300g soft butter with 10 g sugar in a mixing bowl. Whisking until fluffy. Then gradually add custard to the butter, half a cup at a time and orange extract. Keep whipping until light and fluffy.

 

Once the dough is ready, remove from the oven and cool. Cut each pastry into half. Crumble one piece of puff pastry and set aside.

 

Spread butter cream over the first cake layer. Then, place second layer on the top. Flat side facing up. Press gently and spread cream and continue layering. Cover the top and sides with cream.

Sprinkle crumbled pastry over the top and sides of the cake. Sprinkle powdered sugar top of the cake and cut it into pieces.

 

 

 

 

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Poppy seeds cake with lemon curd

A lovely classic poppy seeds cake, is filled with lemon curd and whipping cream would be a perfect dessert.

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Ingredients

  • 1 ¾ cups all purpose flour
  • 3 tbsp poppy seeds
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • lemon zest of 2 lemons
  • ¾ cup sugar
  • 1/3 cup butter, softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup oil
  • ½ cup buttermilk
  • Lemon curd
  • whipping cream

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Method

Preheat the oven to 180C.

In a bowl mix flour with baking powder, baking soda, salt, poppy seeds and lemon zest and set aside.

In other bowl, combine butter with sugar. Break the egg one at a time and add to the mixture. After eggs, add vanilla extract and vegetable oil and mix well. Add some of flour then add butter milk and again add remains of flour.

Grease the baking pan with butter. Pour the flour mixture into the pan and bake for 50 minutes.

Once cake is ready, let it cool. Cut it in half. Spread the lemon curd over each half. Then spread the cream over the lemon curd. Put one half over the other one. Cover surface of the cake with cream. Sprinkle poppy seeds and serve it.

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Cherry cake

This cake with gorgeous texture and taste deserve to give a try. Flavour develops few hours after baking so let it cool and serve it 4-5 hours later. It is sooooo good.

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Ingredients

4 eggs

1 ½ cups plain flour or all purpose flour

1 cup powdered sugar

1 cup glazed cherry

1 cup vegetable oil

1 tbsp vanilla

1 cup plain yogurt

1 tbsp baking powdered

1 tbsp honey or maple syrup

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Method

Preheat the oven to 180C.

Brush the cake tin with oil. Cover bottom of cake tin with parchment paper.

Using a mixer beat egg with sugar until it’s creamy. Add oil, vanilla and yogurt. Whisk all together for a minute.

Mix flour with baking powder, sift the flour. Add it to the egg mixture and mix well. Now add most of glaced cherry and keep some for cake decoration. Combine all together.

Transfer to cake pan. Bake for 45 minutes. Once cake is ready and still is warm, brush with maple syrup or honey, and decorate with glaced cherry and powdered sugar.

This cake is great with a cup of nice tea or coffee.

 

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Orange Cake

I love orange: orange oil, orange aroma, orange jam or marmalade, and orange cake. My today cake with orange flavour and nice texture, is perfect and beautiful cake.

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Ingredients
200g plain flour
200g unsalted butter
200g sugar
150g orange jam or marmalade
3 eggs
2 Tsp baking powder
3 Tbsp orange juice

DSC_0095.JPGPreparation
Preheat the oven at 180C.
Whisk the butter and sugar until fluffy. Beat in the eggs (one at a time), until combined. Add flour, baking powder, orange juice and 100 g of orange jam or marmalade.


Line a tin with baking paper. Pour flour mixture into the tin, and bake for 50 minutes.
Once cake is ready, brush remaining of the orange jam on the baked cake and enjoy this tasty cake.

 

 

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Golden Syrup Cake ( Baklava Cake)

This delightful syrup cake is a super moist cake with a delicate blend of cardamom and orange blossom.. A Perfect, light, sweet cake with soft texture.Sometimes it’s called baklava cake, perhaps due to lozenge cut of cake.

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I bet once you taste this cake, it would be your forever favourite one cake. For making syrup you might be use either rose water or orange blossom. I have tried with both of them and should tell, both are lovely.

 

 

Golden syrup cake 

Ingredients

3 cups (600g) plain flour

1 cup (200g) sugar

1 cup milk

1 cup (200ml) soft butter

6 eggs

1 tbsp baking powder

1 tbsp cardamom

1 tbsp plain yogurt

¼ tsp salt

4 tsp saffron water

2 tsp vanilla extract

For syrup

1 cup (100ml) water

3 cups (600g) sugar

½ cup rose water or orange blossom

½ fresh lemon

2 tsp saffron water

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Method

Preheat the oven to 175C. Grease baking tray with butter. Set aside.

Crack 5 eggs in mixer bowl. Add sugar and beat together until slightly fluffy. Add 2tsp saffron water and butter. Combine together.

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Then add cardamom, salt, 1tsp vanilla extract and ½ cup milk. Mix all well. Add flour and baking powder to the egg mixture and combine all together for 2 minutes.finally add ½ cup of milk again.

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Pour cake mixture in the baking tray. Now, to make the glazing top of the ckae, we need to crack last egg in a bowl. Add yogurt, 2 tsp saffron water, 1 tsp vanilla extract. Mix well and spread the mixture top of the cake.

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Place it in the oven and bake it for 35-40 minutes.

While cake is baking, we prepare the syrup. In a pot with 100 ml water, add sugar, rose water or orange blossom, lemon juice and saffron water. Let it boil for 10 minutes, then turn off the heat and let it cool.

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Once cake is ready, let it cool. Cut it into small pieces. Pour cold syrup top of the cake and let it soak for 2 hours.

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Your delicate cake with amazing taste is ready to be served.

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Apple Cake

Apple cake

This is my   apple cake with cinnamon. One of my favourites with very soft texture and apple- cinnamon flavour.

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Apple cake

Ingredients

3 apples, peeled, cored, sliced

125g icing sugar

125g unsalted butter

150g plain flour

1 vanilla pod

2 eggs

1/2tsp baking powder

2tbsp corn flour

2tsp cinnamon powder

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Method

Heat the oven to 180C.

Grease and line a deep cake tin with baking parchment. In a bow with butter, add icing sugar and vanilla. Mix together. Add egg yolks to the butter and mix it. Now, in a bowl with flour, add egg mixture, baking powder and corn flour. Stir well.

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Finally, add egg white and mix to combine until you have a thick batter.

Scrap half of the batter into prepared tin and gently level out. Sprinkle over, ground cinnamon and diced apple, cover it with remains of the batter and again sprinkle over cinnamon powder and diced apple.

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Bake it in the oven for 40 minutes. Test the cake by inserting a knife or skewer into the centre, it should come out clean. Leave the cake to cool for 15 minutes and then remove it from the tin. Cut it into pieces. Dust with sifted icing sugar and garnish with crushed pistachio.

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Serve it warm or cold with custard or crème fraiche.

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Persian cup cakes ( Cake Yazdi)

This is Persian style rosewater muffins (cup cakes). A midly cupcake, that is truly a delightful dessert. These muffins called ‘ cake Yazdi’ that takes its name after the Yazd an ancient city in central Iran. To Iranians cake Yazdi is what Madeleine cake aer to the French.

Yazd is an ancient city in Iran and is recognised as a world Heritage site by UNESCO. Yazd is well known for its special architecture and its nickname is ‘ wind catcher’ . Also this city is well known

for having its Zoroastrian ancient fire temple, Qanat (under ground water channels to transport water from water well to surface for irrigation and drinking), Yakhchal ( yakh meaning ice and chaal meaning pit) is an ancient type of evaporative cooler, it used to create ice in the winter and store it in the summer time.

 

 

Ingredients

2 ½ cups plain flour

3 eggs

2/3 cup plain yogurt

1 cup sugar

2/3 cup oil

2 tbs rose water

½ tsp vanilla extract

2 tsp baking powder

1 ½ tsp cardamom powder

Sesame seeds, flaked chocolate

A pinch of salt

 

 

Preparation

Preheat oven 170C.

In a large bowl beat eggs and sugar until thick and white. Then add oil and plain yogurt to the mixture and combine together. Add vanilla extract, rose water, baking powder, cardamom and salt and mix very well.

Then add flour and combine all ingredients together nicely. Scoop into the baking cups until 2/3 full. Sprinkle sesame seeds or flaked chocolate, .. .. Put the tray into the preheated oven and allow to bake for 20 minutes and until golden brown.

 

کیک یزدی

از کیک های خیلی محبوب در بین ایرانیان هست که نام خودش رو از شهر باستانی یزد گرفته. کیک یزدی نوعی مافین کیک هست

که با شیرینی ملایم و طعم گلاب و هل مزه ی فوق العاده خاصی رو داره.

یزد از شهر های باستانی هست که توسط سازمان یونسکو به عنوان یکی از میراث های جهانی ثبت شده است.

این شهر به چندین دلیل معروف هست یکی برای داشتن بادگیرهای معروفی که در کویر مورد استفاده قرار میگیره. معروفیت

دیگه ی یزد برای داشتن قدیمی ترین آتشگاه زرتشتیان – یخچال های باستانی برای تولید یخ در زمستان و استفاده در تابستان

.و ساخت قنات برای رسوندن آب از زیر زمین به سطح آب برای آبیاری زمین‌ها یا برای نوشیدن.

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مواد لازم

دو پیمانه و نصف آرد معمولی

سه عدد تخم مرغ

دو سوم پیمانه ماست

یک پیمانه شکر

دو سوم پیمانه روغن مایع

دو ق غ گلاب قمصر کاشان

نصف ق چ عصاره ی وانیل

دو ق چ بیکینگ پودر

یک و نیم ق چ پودر هل

کمی نمک

مقداری کنجد یا شکلات خرد شده برای روی کیک ها

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طرز تهیه

فر را روی حرارت 170 درجه ی سانتیگراد گرم کنید.

در یک کاسه ی بزرگ تخم مرغ ها را با شکر مخلوط کنید تا مایعی غلیظ و سفید رنگ شود. سپس روغن و ماست را

بیفزایید و با هم مخلوط کنید. عصاره ی وانیل – گلاب – بیکینگ پودر – پودر هل و نمک را نیز اضافه کنید و همه ی مواد

را هم بزنید. در آخر آرد را الک کرده و به مخلوط بالا بیفزایید و به آرامی هم بزنید. مایع آماده شده را درون قالب کیک

. -(  بریزید ( به اندازه ی دوسوم قالب را پر کنید

.روی مایع کیک ها دانه های کنجد یا شکلات خرد شده ریخته و داخل فر قرار داده تا به مدت بیست دقیقه بپزند.

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