Strawberry Chocolate Cake Recipe

Source - img.taste.com.au

Instructions: To be Followed

1. Cake:

• 2 cups granulated sugar.
• 1 ¾ cups all-purpose flour.
• 1 ½ teaspoons baking powder.
• 1 ½ teaspoons baking soda.
• ¾ cup unsweetened cocoa.
• 2 large eggs.
• 1 cup whole milk.
• ½ cup vegetable oil.
• 2 teaspoons vanilla extract.
• 1 cup boiling water.
• 1 teaspoon salt.

2. Frosting:

• 1 cup unsalted butter, at room temperature.
• 2 cups powdered sugar.
• 1 teaspoon vanilla extract.
• 1 cup semi-sweet chocolate chips, melted and cooled at room temperature.

3. Ganache:

• ¾ cups semi-sweet chocolate chips
• ¾ heavy cream.

4. Garnish:

• 24 ounces Strawberries.

Preparation:

1. Preheat the oven to 350degrees Fahrenheit and grease and flour two round 9-inch baking pans.
2. Stir sugar, salt, flour, cocoa, baking powder, baking soda together in a large bowl and then add eggs, milk, oil, vanilla; beat on medium hit for 2 minutes. Stir at boiling water till the batter becomes thin. Pour the batter into the prepared pans.
3. Bake for around 30-35 minutes or wooden pick inserted in the centre comes out clean. Cool it for 10 minutes, Remove from pans to wire racks.
4. While the cake is cooling, alternatively, prepare the frosting. Beat the batter on medium hit in a bowl for 2-3 minutes until light and fluffy. For smoothing the frosting, gradually add powdered sugar and mix it properly for 3-4 minutes. Mix in vanilla. Sprinkle the cooled melted chocolate and beat the frosting on medium speed till it gets smooth and creamy. Set aside while you start preparing the ganache.
5. To make chocolate ganache, add some chocolate in a bowl, heat the cream at medium heat in a small saucepan until bubbles appear on the edges or you can heat it in the microwave. Pour cream over the chocolate chips and let the mixture stand for 30 seconds, and then stir the chocolate until it melts and a smooth ganache comes together for about 1-2 minutes. Let the ganache cool down for about minutes. Now stir again.
6. Place one cake on the cake platter to assemble the cake and spread the frosting over the bottom layer of the cake. You need to make the layer thickness. Next, slice 1 cup of strawberries lengthwise and place them on the top of the frosting. Now carefully place the next cake on the top of the strawberries and press it down to set the cake.
7. Pour the ganache onto the top of the cake, allowing it to drip down the sides of the cake. Hold for the ganache to set it for about 15 minutes. Peel off the stems from some pretty strawberries and set them on the top of the cake for topping. Gently press down them into the ganache so they will stand up and cut into slices and serve.

Recipe for Mint Chocolate Chip Cake

Source - myrecipes.com

• I have a good taste over Cakes but I would say this flavour of chocolate and mint is the best combination I could have eaten in my life. And I can straightforwardly say, that I can murder a full stock of Andes Mints if I am left unattended with them.

1. Preheat oven to 350˚C.
2. Grease and flour 2 eight to nine-inch pans.
3. In a mixer bowl, mix sugar, cocoa powder, baking powder, baking soda, flour and salt and whisk all-together thoroughly.
4. Now, add eggs, vanilla extract, milk, and oil and beat them on medium speed for 2 minutes.
5. Then, scrap the sides of the bowl, and slowly stir in the boiling water.
6. Pour batter evenly into the prepared pans and bake it for 35-40 minutes. Until the top of the cake slightly springs back.
7. Take out the cake from the oven. Allow it to cool for about 10 minutes in the pans only, now finish cooling on wire racks.

1. Beat the butter, cream, and both the extracts (vanilla as well as mint) on medium speed in a bowl of a mixer until it gets smooth. Then while on a low speed, add some powdered sugar until well grind. With the increase in speed from medium to high for a minute, add food colouring, until the frosting gets fluffy and light.
2. If the frosting is still thick, add another tablespoon or two of cream and beat for more 30 seconds.
3. Now add chopped chocolate and mix on low until fully absorbed. Lastly, frost cooled cake.

Flourless Chocolate Cake

Source - cloudfront.net

1. First step of ours is to Pre-heat the oven to 300˚F (150˚C). Then grease a round 8-inch cake pan, and sprinkle with cocoa powder.
2. Now on the top of a double boiler, over the lightly simmering water, melt chocolate and butter together. Then remove from heat and gently stir in sugar, vanilla extract,  cocoa powder and eggs. Pour into prepared pan.
3. Lastly, bake in preheated oven for 30 minutes.  Then let it cool in pan for 30 minutes and turn it out onto a wire rack completely. Before serving, slices can be reheated for 20 to 30 seconds in the microwave.

Coffee Cake with Mocha Frosting Recipe

Source - assets.bonappetit.com

1. Preheat oven to 350˚ or 170˚C.
2. Grease and flour one or two big round baking pans.
3. Mix sugar, flour, ¼ teaspoon salt and baking soda in a large bowl. Set aside.
4. Heat butter in a pot on medium-high speed.
5. In the meantime, while it’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Again set aside.
6. Once the butter has melted, add coffee mixture into the same butter pot. Let it boil for some 10-15 seconds and then turn off the heat and set aside for just a minute.
7. Add buttermilk, vanilla extract and eggs in a separate bowl. Mix it well.
8. Pour flour mixture into the butter/coffee mixture. Stir it gently. Then cool down the heat before adding the egg mixture.
9. Mix in the egg mixture and stir it gently until well mixed. Then pour the whole mixture into the pans. Bake for 20-25 minutes (for big pan heat it to 30-35 minutes).
10. Allow it to cool completely.

Classic Ice Cream Sandwiches Recipe

Source - food.fnr.sndimg.com

1. Line 9- by 13-inch pan with parchment paper, allowing it to hang over to the sides. Depress ice cream into the pan and smooth top and freeze for at least 1 hour until it gets solid.
2. Preheat oven to 175˚C and adjust oven rack to upper middle and lower middle position. Line 2 baking sheets with another parchment paper. Put cocoa, flour and salt in a medium-sized bowl; set aside.
3. In a bowl of standing mixer fitted with a paddle attachment, beat cream sugar with butter on medium speed for 1 minute, until slightly lightened. Mix in 2 egg yolks and then vanilla extract and mix it dry mixture until combined well. Then, divide dough into 2 pieces and place each piece into a 5-inch square, wrap it with plastic wrap and chill it until firm for about 30 minutes.
4. Now take one piece of dough at a time working on a light flavoured surface, roll the dough into an 8-inch by 12- inch rectangle. Along, the long sides of the pan, use the ruler to cut into 2-inch lengths, should be at least 6 pieces. And cut each length into the half, preparing 12 4x2 inch cookies. Use the flat spatula to place cookies into pans. Using a pointed pin of the thermometer, pin about 15 holes into cookies. Bake the cookies for 10-12 minutes until they get firm, rotating pans from front to back and top to bottom while baking. Cool completely.
5. Take out ice cream from pan and trim out the rough edges to make a neat rectangle shape. Using the same technique, as done with the dough, cut out the ice cream into 12 4 by 2-inch rectangles. And Sandwich the ice cream with the cookies.
6. Finally, wrap the sandwich ice cream and store it overnight to get soften or could be served immediately.

Chocolate Peanut Butter Drip Cake

Source - i.ytimg.com

1. Preheat the oven to 180˚C.
2. Line and grease the bases of 3X20cm loose-bottom cake tins.
3. Now for the Cake, in boiling water, dilute the dark muscovado sugar and aside until needed.
4. Using an electric handheld mixer in a mixing bowl, blend the caster sugar and stork with butter well.
5. Then add the eggs (one at a time) and beat it with each addition. Now, add the cocoa powder along with the buttermilk and beat until it gets smooth. Stir over the bicarb and flour and beat until well absorbed, then slowly pour in sugar mixture water, beating.
6. Once the batter becomes smooth, put it evenly in cake tins and bake for 20-25 minutes, until the skewer inside the cake comes out clean. And then allow it to cool in the same tins for 5 more minutes, take out the cake into the wire racks to cool completely.

1. For buttercream, whisk both the Stork and the Peanut Butter until it gets smooth and fluffy for about 4-5 minutes. Then add icing sugar in the mixture and again whisk it for further 5 minutes until very pale.
2. When the cakes are chilled, press them together with a layer of buttercream between each cake. Now, it’s time to put the cake into cake card and onto an icing turntable (if using) and with a small palette knife, spread a helping of buttercream on the top and sides of the cake (Safely). Make the top and sides of the cake as smooth and sharp as possible, then let it cool (chill) for 20 minutes. The leftover buttercream is kept in the piping bag.
3. Meanwhile, by the time. Prepare a ganache by putting the chocolate chips into a heatproof bowl. In a small saucepan put the cream to a simmer, remove it from heat and place it over the chocolate chips. Rest for 30 seconds and whisk together into a smooth and glossy ganache.
4. Pour a little ganache over and sides of the cake and allowing it to run down the sides. Let it chill for 10 minutes.
5. As a finisher, pile various chocolate chips and some sweets on the top of the cake.

Chocolate Oreo Cake Recipe: Chocoholic

Source - mymoderncookery.com

1. Preheat oven to 150˚C.
2. Grease and flour 2X20cm sandwich tins.
3. Mix the flour, cocoa and sugar together and melt the butter and chocolate and 200ml water alternatively over low heat, then beat the mix with the eggs into the dry ingredient.
4. Pour it into 2 sandwich tins or cases and bake it for a minimum time of 40 minutes roughly until risen well. And the pin or skewer inserted in the centre comes out clean and smooth. Transfer the prepared to wire racks and allow it to cool for sometime.
5. Alternatively, while the cake is cooling, prepare the buttercream. Beat the butter until well creamy, then add around 300-350gm of icing sugar and vanilla and mix it properly. Note: If you find the mixture a bit dry after it, if so, then add a tablespoon of milk in it. And if the mixture is too wet, add little more icing sugar.
6. Grind all but one of the Oreo cookies in a food processor. Now take out and reserve half of the cookie crumble and mix the other half into the buttercream.
7. Now spread the prepared butter icing between the two cakes in the wired racks and over the top of them sprinkle the remaining crumbled cookies. More mini cookies could be added to decorate it as you like!
8. Rest! You now have the delicious Cake ready and reward yourself for all your hard work.

Brownie Recipe

Source - en.wikipedia.org

• Preparation Time:- 25min
• Cook Time:- 35min
• Ready In:- 1hr

1. First Heat up the oven on 175 Degree© & after use grease oil and flour in square pan of 8-inch
2. Take a large saucepan, melt ½ cup butter, remove from heat and mix in eggs, sugar, 1 teaspoon vanilla. Beat up 1/3 cup cocoa, ½ cup flour, salt, and baking powder. Now, spread the batter into a prepared pan.
3. Bake the preheated oven for 20 to 30 minutes. Do not overcook the batter.
4. Now the Frosting Part: Mix 3 tablespoons softened butter, 3 tablespoons cocoa, 1 tablespoon vanilla extract, honey, and 1 cup confectioner’s sugar. Stir till the batter gets smooth. Lastly, Frost the brownies, while they are still warm.
5. Finally, the Brownies ready to be eaten for Sure.

1. All Purpose Flour- 1 1/2 Cups
2. Sugar- 1 Cup
3. Baking Soda- 1 Tsp
4. Cocoa Powder- 3 tbsp
5. Oil- 1/4 Cup
6. Brewed Coffee- 1 Cup
7. Salt- a pinch
8. Vanilla Essence- 1 tsp
9. Lemon juice- 1 tbsp

1. Preheat the oven to 350 degrees C.
2. Mix brewed coffee, sugar, lemon juice, oil and vanilla essence in a mixing bowl.
3. Sieve the all purpose flour, salt, baking soda and cocoa powder, keep this aside. Mix the dry ingredients along with wet ingredients till everything is well blended.
4. Pour this into a springform baking pan and bake for about 20- 25 minutes or a skewer inserted comes out clean. Let this cool.

1. Gelatine- 2 tbsp
2. Water- 1/3 Cup
3. Whipping Cream- 2 Cups
4. Sugar- 1/3 Cup
5. Strong Coffee- 3/4 Cup
6. Vanilla Essence- 1 tsp

1. In a glass bowl, sprinkle the gelatine and pour hot water. Mix until the gelatine dissolves. Let it cool.
2. In another bowl, whip the cream till stiff peaks are formed, add the sugar, strong coffee, vanilla essence and mix well.
3. In this add the cooled gelatine, mix and keep this aside.
4. Take the cooled cake in the springform pan and pour the prepared coffee mousse and level it using a spatula. Keep this refrigerated for 4 hours or overnight.

1. White Chocolate- 2 Cups
2. Condensed Milk- 2/3 Cup
3. Sugar- 1/4 Cup
4. Red color Gel- 4- 5 drops
5. water- 1/2 Cup +1/2 Cup
6. Gelatine- 2 tbsp

1. Heat the condensed milk, sugar and 1/2 Cup water on a low heat. In the remaining 1/2 cup water add the gelatine and mix until the gelatine gets dissolved.
2. Add this dissolved gelatine in the above made condensed milk mixture and stir until everything gets mixed well.
3. Pour this hot liquid in the white chocolate chips and whisk it slowly until the chocolate has melted well. Let the glaze cool.
4. Assembling the Cake:
5. Remove the cake from refrigerator and take out the springform by running a warm knife around the sides of the cake.
6. Pour the cooled mirror glaze on top of the cake and let it sit for another 2- 3 hours.
7. Half an hour before cutting the cake, take the cake out of the refrigerator and enjoy.

1. All Purpose Flour- 2 ¼ Cups
2. Sugar- 1 Cup
3. Butter- 1 Cup
4. Vanilla Essence- 2 tsp
5. Tutti Frutti/ Candied Raw Papaya- 1 Cup
6. Chocolate Chips- ½ Cup
7. Baking Powder- 1 ½ tsp
8. Eggs- 2 nos

Method:

1. Preheat the oven to 350 degrees F.
2. Beat egg till they turn creamy and fluffy using a blender. Beat the butter and sugar in a separate mixing bowl till everything gets well blended.
3. Add the beaten eggs in the butter- sugar mixture, along with vanilla essence.
4. Sieve the all purpose flour along with baking soda and add little by little in the above mixture. Mix well.
5. Add the tutti frutti and chocolate chips in the above made cookie dough and mix well.Shape them into logs and wrap them in clingsheep tightly and refrigerate for 2- 3 hours.
6. Take out the dough logs and cut into desired shapes. Place them on greased cookie tray and bake for about 9 minutes.
7. Enjoy the delicious tutti frutti slices and store in airtight container.

1. Oats- 1 ½ Cups
2. Butter- ½ Cup
3. Sugar-¼ cup
4. Cocoa Powder- 3 tbsp
5. Vanilla essence- 1tsp
6. Desiccated Coconut- 1 Cup

1. In a food processor, add all the ingredients except desiccated coconut and blend to a coarse powder. Make sure the butter is mixed well.
2. Roll the mixture into 10- 15 round balls and roll them in the desiccated coconut.
3. Refrigerate before serving and enjoy.

• Eggless Chocolate Cupcakes
• M&M’s or Gems- 1 Cup

1. Butter- 1 Cup
2. Cocoa Powder- 3 tbsp
3. Sugar- ½  Cup
4. Milk- 2 tbsp
5. Vanilla Extract- 1 tsp

1. Cream all the ingredients till well combined. If the frosting appears dry add little more milk until it reaches the desired consistency.
2. If it appears wet and does not hold, add little more sugar, a tablespoon at a time, till it reaches the desired consistency.

• Once the baked cupcakes are cooled, scoop out the middle portion using a spoon and fill with 6- 7 M&M’s and close the top portion of the cupcake. Frost the cupcakes using the chocolate buttercream frosting into desired shapes and enjoy.