Chocolate cake with cream frosting and lace collor

Ingredients:

2 cup flour,
2 eggs,
2 cup granulated sugar,
1/2 cup oil,

2 teaspoon baking powder,

1 cup buttermilk,

3/4 cup Luke warm water
1/3 cup coco powder,
1 teaspoon vanilla essence,
Pinch salt.

For  frosting:
600 ml fresh cream,
4 tablespoon icing sugar.

Chocolate lace collar:

100 gm chocolate,
Piping bag,
Parchment paper.

Directions:

Sift all dry ingredients and set aside then beat eggs with sugar until foamy then add vanilla, oil and buttermilk and again beat well until all incorporated. Now mix dry ingredients with wet ingredients with spatula and fold gently until all mix well. Now add hot strong coffee and mix with spatula until all combined . Grease cake pan and bake the batter at 160 degree for 35 to 40 minutes or until tooth pick comes out clean. Now invert cake on wire rack and let it cool completely.

Directions for frosting:

Whipped cream until stiff peaks foam than add icing sugar and again whipped .

Assembling the cake:

Cut cake into four layers than frost each layer with fresh cream and then frost all cake with cream.

For chocolate lace collar:

Put chocolate in piping bag than microwave it until it gets melt than pipe as your desired design on parchment paper and than wrap it around the cake and freeze for 10 minutes after that pull off the parchment paper from the cake and your chocolate lace collar is ready....

Happy baking....

Chocolate fudge car cake

Ingredients:

1-3/4 cup flour,
2 eggs,
2 cup granulated sugar,
1/2 cup oil,

2 teaspoon baking powder,

1 cup buttermilk,

1/2 teaspoon baking soda,

1cup hot strong brewed coffee,
1/3 cup coco powder,
1 teaspoon vanilla essence,
Pinch salt.

For ganache frosting:

150 gm dark chocolate,
100 ml fresh cream.

Directions:

Sift all dry ingredients and set aside then beat eggs with sugar until foamy then add vanilla, oil and buttermilk and again beat well until all incorporated. Now mix dry ingredients with wet ingredients with spatula and fold gently until all mix well. Now add hot strong coffee and mix with spatula until all combined . Grease cake pan and bake the batter at 160 degree for 35 to 40 minutes or until tooth pick comes out clean. Now invert cake on wire rack and let it cool completely.

Directions for frosting:

Cut chocolate in pieces and put in a bowl on double boiler and add cream in it and continuously stir and when it gets completely melt then remove from boiler and let it completely cool  you can leave it for an hour to make spreadable. And when it get spreading consistency layered cake with frosting and then wrap in fondant...

For carving cake:

Cut cake in horizontal four lines than make center two lines half cut . Now put 2 center half cut pieces on cake board and than side pieces on top of center pieces than make tier with cookie cutter circle shape now frost the cake than tier and wrap in fondant....

Happy baking....

Marshmallow Fondant

Ingredients:

100 mini marshmallows,
2 tablespoon water,
1 teaspoon corn syrup,
2 teaspoon vanilla essence,
1 teaspoon lemon juice,
8 cups icing sugar.

Directions:

Grease a bowl with oil and pour water and marshmallows in it and microwave it until it gets melt stir during microwave with grease spatula. Now add lemon juice , corn syrup, and vanilla essence and mix with grease spatula then slowly add icing sugar one cup at a time and knead it by hand  until it becomes like a dough. Then make ball of whole fondant and plastic wrap it and put in an air tight container and keep it overnight, and then use. If you want to add colour then use food colour and add in fondant and knead well with hand while all colour added though. Now use as required.

Happy baking....

Chocolate fudge Brownie

Ingredients:

1-1/2 cup flour,
2 eggs,
1-1/3 cup sugar,

1/2 cup co copowder, 
150 gm butter,
1 teaspoon vanilla essence,
1 cup butter milk,
1/3 cup boiling water,
1-1/2 teaspoon baking powder,
Pinch salt.

Ingredients for brownie frosting:

3 tablespoon coco powder,
100 gm butter,
2 teaspoon fresh cream,
2  cup icing sugar,
1 teaspoon vanilla essence,

1 pack chocolate chip.

Directions:

Sift all dry ingredients three times and set aside. Beat butter until fluffy then add sugar, and egg and beat well until all incorporated. Now add vanilla,  butter milk and again beat . Now mix dry ingredients with egg batter with spatula until all mixed well. Now add boiling water and mix , then grease square cake pan and line with parchment paper and bake for 35 to 40 minutes or until tooth pick comes out clean.

Directions for frosting:

Beat butter until light and fluffy then add icing sugar and again beat now add co co powder ,vanilla and cream and beat until spreadable consistency achieved . Add more cream or icing sugar if required. Now frost brownie then sprinkle some chocolate chips on it.

Happy baking...

Coffee crunch cake

Ingredients:

1/3 cup flour,
4 eggs,
1 teaspoon baking powder,
1 teaspoon vanilla essence,
3/4 cup sugar,
1 teaspoon instant coffee granules.

Ingredients for coffee crunch topping:

1/4 cup strong brewed coffee
1 1/2 cups sugar
1/4 cup light corn syrup
1 tbsp baking soda

Direction for topping:

Place the coffee, sugar, and corn syrup in a large saucepan. Heat over medium-low heat until all the sugar is dissolved. When the mixture begins to boil and turn clear, increase the heat to medium-high, cooking until it reaches 290°F.

Remove the pan from the heat and stir in the baking soda; it will foam up.
Pour onto the parchment lined baking sheet and let it cool (at least 1 hour).
Place the candy into a freezer bag and roll over it with a rolling pin to crush it into small pieces. Keep in an airtight container until ready to use.

Directions for cake:

Sift flour, baking powder and set aside, now beat egg yolks with 1/2 amount of sugar , coffee granules and Vanilla until volumes will be doubled an light in colour. Now beat egg whites until foamy then add remaining sugar and beat well until stiff peeks foams. Now add egg whites with egg yolk batter and fold with spatula then add flour in it and mix well. Now grease cake pan and bake for 25 to 30 minutes or until tooth pick comes out clean..
Now let cake completely cool .

Directions for whipped cream frosting:

Beat fresh cream until soft peeks foams then add icing sugar and Again beat well and frost cake with cream and decorate with coffee crunch topping.....

Happy baking...

Double Chocolate fudge cake

Ingredients:

1-1/3 cup flour,
2 eggs,
1-1/3 cup granulated sugar,
1/3 cup oil,

1 teaspoon baking powder,

3/4 cup buttermilk,

1/2 teaspoon baking soda,

1/2 cup hot strong brewed coffee,
3 tablespoon coco powder,
1 teaspoon vanilla essence,
Pinch salt.

For ganache frosting:

150 gm dark chocolate,
100 ml fresh cream.

Directions:

Sift all dry ingredients and set aside then beat eggs with sugar until foamy then add vanilla, oil and buttermilk and again beat well until all incorporated. Now mix dry ingredients with wet ingredients with spatula and fold gently until all mix well. Now add hot strong coffee and mix with spatula until all combined . Grease cake pan and bake the batter at 160 degree for 35 to 40 minutes or until tooth pick comes out clean. Now invert cake on wire rack and let it cool completely.

Directions for frosting:

Cut chocolate in pieces and put in a bowl on double boiler and add cream in it and continuously stir and when it gets completely melt then remove from boiler and let it completely cool  you can leave it for an hour to make spreadable. And when it get spreading consistency it will be use as desired. And decorate with some fresh cream...

Happy baking....