Strawberry and Banana Smoothie

Perfect breakfast accompaniment, this Strawberry and Banana Smoothie is something everyone will love! Try this quick and healthy recipe that’s full on taste! 

Strawberry and Banana Smoothie

I’m a sucker for strawberries and anything that’s remotely strawberry-like, call me a girly girl but that’s how it is! I cannot refuse strawberries..so when they’re in season I go mad and I mean seriously MAD. I start my day with some muesli with yogurt and strawberries and try to end my day with these dessert kebabs  (again strawberries 😉 ) So how could I let this season pass on without me trying my hand on my fav smoothie in the whole wide world (after my snickers smoothie of course)! This is my first attempt and I’m proud to report that it was a success! This smoothie was smooth, thick and delicious!

Strawberry and Banana Smoothie

If you follow my blog you’ll know that I used to hate smoothies with yogurt in them..well, that has changed. YES. I’ve started loving yogurt and I used that in this smoothie recipe too! What’s great about this recipe is that apart from yogurt, it has frozen bananas (which make your smoothie SUPER thick) and also ripe bananas so this smoothie is just the thickest one out there. Don’t worry you’ll still be able to drink it with a straw but I can assure you that it’s nothing like a shake..this is the real thing.

Why I use a frozen banana, you ask!? It’s because it just thickens up your smoothie like nothing else! All you need to do is  freeze a banana overnight and whizz it in a blender the next day..you will witness something super cool. The banana actually turns into this creamy frozen yogurt and when you add it to the other ingredients, together they make super trooper thick smoothies! Try  it this time and let me know what you think.. if you wanna see how the frozen banana thing works (with pictures) check this out. You can make lots of stuff with it like this Chocolate Chip Ice Cream.

Coming back to this smoothie, it’s thick and delicious! Give it a shot before the season ends and let me know what you think! Here’s the recipe for this delicious smoothie..Try it and enjoy!

RECIPE: Strawberry and Banana Smoothie

Serves: 2     Time: 10 minutes

INGREDIENTS

  • Ripe Strawberries, 8-10
  • Ripe Bananas, 3 (1 frozen and 2 ripe)
  • Yogurt, 4 tablespoons
  • Milk, 1/3 cup or 80 ml
  • Sugar syrup or honey, as per taste

METHOD

Whizz frozen banana in a blender, once it’s smooth and creamy add in the other ingredients and some ice and whizz again until you reach a smooth creamy consistancy. Adjust the sweetness according to your taste and enjoy this smoothie for breakfast!

Strawberry and Banana Smoothie

If you’re looking for more smoothie recipes..try these..

Skinny Mango Smoothie

Skinny Mango Smoothie

 

 

Chocolate and Peanut Butter Smoothie aka Snickers SmoothieChocolate Peanut Butter Smoothie  Sunrise Smoothie with Pineapple and  MangoSunrise Smoothie with Pineapple and Mango

 

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You can connect with me on  InstagramFacebook, Twitter and Pinterest for regular updates.

 

 

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Dessert Kebabs

These Dessert Kebabs are perfect for V-day celebrations and are extremely easy to put together! No baking, no cooking, just a simple dessert that will surely impress your better half! ❤

Dessert Kebabs

Valentine’s day is just around the corner and Pinterest is full of recipes and ideas that you can try this year! You can go all in and bake these red velvet chocolate swirl brownies, lemon cupcakes with strawberry frosting or strawberry and chocolate chip muffins or even some cinnamon french toast for breakfast in bed. But if you’re lazy and want to just relax, you have got to make these fuss free, quick and delicious dessert kebabs. No baking, no cooking – which means you get to enjoy your day without a lot of work! Oh and don’t mistake these dessert kebabs for something that’s not fancy enough because I can assure you that your partner will be impressed when you serve him/her these glorious looking treats..! They may not take any time to prepare but they taste pretty darn good!

And why wouldn’t they taste great..they’re made of things that everyone loves! I mean who can possibly dislike a combination of strawberries, marshmallows and brownies drizzled with lots of melted chocolate..it’s just too good to resist!

Dessert Kebabs

These dessert kebabs are also a great DIY activity! You can get a variety of ingredients like bananas, nuts, mini pancakes, mini french toasts, fresh fruits or just about anything you love and serve them alongside some melted chocolate and skewers. Wouldn’t this be a great idea for a party!? Create your own dessert kebabs..!

You may particularly like the idea of these dessert kebabs if you’re a guy who hasn’t stepped foot in the kitchen ever and want to just do something nice for the love of your life! This is your window to knock her socks off by showing off your skills! Just shortlist your favourite ingredients and bookmark this recipe for V-Day!!! ❤

Dessert Kebabs

RECIPE: Dessert Kebabs – Strawberries, marshmallows and brownies on skewers drizzled with melted chocolate

Serves: 3-4      Time: 10 minutes

INGREDIENTS:

  • Fresh Strawberries, cored and halved
  • Marshmallows
  • Brownies, cut up in small pieces*
  • Melted Chocolate
  • Skewers
*You can use any store bought chocolate cake or brownies, I used my 2 ingredient nutella brownies)

METHOD:

Cut up strawberries in two pieces length wise, and thread one piece onto the skewer followed by a piece of brownie and marshmallow, finish off with the other piece of strawberry.

Make as many kebabs as you please, and drizzle them with melted chocolate before serving.

Other combinations that you can try – bananas and brownies topped with nuts, fresh fruits with plain sponge cake, mini pancakes with bananas, mini french toasts with strawberries. The possibilities are endless!

This recipe is inspired by Strawberry and Brownie Kebobs on  Erica’s Sweet Tooth.

Write to me for any queries!

You can connect with me on  InstagramFacebook, Twitter and Pinterest for regular updates.

Looking for similar recipes? Try this…

Chocolate Fondue with 6 dipping Ideas

Chocolate Fondue with 6 dipping Ideas

 

2 Ingredient Nutella Brownies

Recipe for super easy Nutella Brownies made with only 2 ingredients with pictures! Check it out and make gluten free brownies in no time!

2 ingredient Nutella Brownies

When you read the heading I’m sure you were all like..how is that even possible? I was skeptical too when I read the recipe at The Kitchn but I gave it a shot anyway and to my surprise, it worked! This recipe calls for only two ingredients – eggs and Nutella. That’s it. Nothing else! It’s almost revolutionary and perfect for people who are feel baking is a tedious process.

2 ingredient Nutella Brownies

Don’t ask me how I got these fudgy, rich, almost too chocolaty brownies from just two ingredients because I have no idea. The folks at The Kitchn are still trying to figure it out. It’s a mystery and a good one at that! The best part is  they’re gluten free so everyone can enjoy them!

You start with 3 eggs and you whisk them for good 8 minutes with a hand or stand mixer. They’ll turn lemony in color, will triple in size and start to resemble foam. That’s when you know they’re done. I wouldn’t recommend you to use a hand whisk because that might take you ages, and if the eggs aren’t really foamy the brownies will taste eggy so use a hand mixer or a stand mixer.

2 ingredient Nutella Brownies

Get your equipments ready and bake these beauties!

RECIPE: 2 Ingredient Nutella Brownies

Makes: 9 brownies     Prep Time: 20 minutes     Baking Time: 20-25 minutes

INGREDIENTS

  • Eggs, 3 (at room temp.)
  • Nutella, 1 jar (350 grams)

METHOD

Start with eggs, it’s important that they’re at room temperature because cold eggs won’t whisk properly. If your eggs are cold, you might wanna wait for sometime or put them in warm (not hot) water until they come down to room temp.

2 ingredient nutella brownies

Whisk the eggs for atleast 8 minutes using a hand mixer, on a stand mixer 6 minutes should suffice.

This is how your eggs will look when you start whisking.

2 ingredient nutella brownies

And this is what you’re aiming for. Airy, tripled in volume, light lemon colored eggs.

2 ingredient nutella brownies

Once your eggs are done, start with the Nutella. You need a full 350 grams jar. Transfer the Nutella to a microwave safe bowl and microwave it for a minute. Keep stirring in 15 second intervals. After a minute, your Nutella will be warm and creamy which will make it easier for you to mix it with the eggs.

2 ingredient nutella brownies

Preheat your oven at 180 degrees Celsius for 10 minutes.

Add the warm Nutella, 1 tablespoon at a time, into the eggs. Keep whisking. The volume of the eggs will go down so don’t panic. Once you’ve mixed all the Nutella, mix again using  a spatula to make sure everything is properly combined.

This is what your final batter should look like.

2 ingredient nutella brownies

Transfer this batter to a baking tray. I used a 9″x 6″ tray. Bake for 20 minutes at 180 degrees Celsius and check for doneness by inserting a skewer or toothpick. If the skewer comes out clean it means your brownies are done, if it comes out with batter on it, bake for another 5 minutes and test again.

Please remember that baking time depends on the thickness of your brownies, so if you bake this batter in a smaller tin it will take longer to bake. Start with 20 minutes and adjust the timing after the first test. Keep checking for doneness every 5 minutes.

Once the brownies cool down, cut them in squares and serve!

Recipe from The Kitchn.

Write to me for any queries!

You can connect with me on  InstagramFacebook, Twitter and Pinterest for regular updates.

Looking for more brownie recipes? Try these..

Red Velvet Chocolate Swirl Brownies

Red Velvet Chocolate Swirl "Brownie" Bars

Caramel Brownies

Caramel Brownies

 

Cinnamon French Toast

These soft and fluffy french toasts spiced with cinnamon are perfect for breakfast. They’re quick, easy and you have the ingredients in your kitchen already! So get started and make these!

Cinnamon French Toast

Guess what? I’ve just found out that I had been french toast wrong my entire life! For me it was all about dunking a piece of bread in whisked egg and frying it on the pan. Well if you’re making a savory version, this technique isn’t too bad but for the sweet ones..don’t even try it! I had this idea of trying my hand at sweet french toasts last week, I made some the old way and dunked them in caster sugar and cinnamon – worst thing I’ve tasted – it was way too eggy and the sugar on top made it worse!

After a quick Google search I realized that one needs to form a custard using milk, cream and eggs, and use this mixture for dunking the bread. I tried it and voila..I made the best tasting, not at all eggy, sweet and fluffy french toasts. I added a teaspoon of cinnamon powder which made them taste even better!

Cinnamon French Toast

I didn’t make these the typical way and tweaked the recipe a bit. A lot of American recipes call for half-and-half which is basically lighter than single cream but has more fat content than whole milk, it’s not available in India, so I just used whole milk and added 2 tablespoons of cream to it. The best part about this recipe is that you do not need to go the market to shop for the ingredients, they’re lying in the kitchen right now! All we need is milk, cream (you can use Amul cream which is readily available), eggs, cinnamon powder, and some bread.

The only thing you need to be careful of is the bread you use. Do not use fresh bread which is really soft and therefore, will break if soaked in the mixture. You need bread that is at least a couple of days old and is slightly dry. That way it’ll absorb the liquid quite well without breaking.

So if you’ve been looking for a quick and easy breakfast recipe, you’ve come to the right place! Try these dangerously easy toasts and serve them warm with berries and honey! Valentine’s day is not even a month away so how about serving some of these in bed to your beloved? 😉

Cinnamon French Toast

 RECIPE: Cinnamon French Toast

Serves: 2       Prep Time: 5-10 minutes     Cooking Time: 2-3 minutes

INGREDIENTS

  • Bread slices, 4-5  (preferably 2-3 days old)*
  • Full Fat Milk/Whole Milk, 1/3 cup or 80 ml
  • Single cream, 2 tablespoons (Amul brand works fine)
  • Egg, 1 (at room temp.)
  • Cinnamon Powder, 1 teaspoon
  • Caster Sugar, 2 tablespoons
  • Butter, for frying
*Read why you need to use stale/2-3 days old bread above. To make it healthier, use multigrain or wholewheat bread. For mini versions use french baguettes. 

METHOD

In a bowl whisk together all the ingredients, except bread and butter, for about 2 minutes. Keep this custard aside to be used later.

Heat a pan and melt half tablespoon of butter on it on medium heat.

Once the butter has melted, take a bread slice and soak it in the custard for 5 seconds. Flip the side and soak the other side too for 5 seconds. (The soaking time depends on the thickness and freshness of the slice, mine were relatively thin but if you’re using thicker bread soak it longer until the liquid seeps in. Also, my bread was 2 days old therefore was slightly dry but if you’re using fresh bread give it a really quick soak , say about a second on each side or your bread will break on lifting.)

Quickly transfer the soaked bread to the heated pan and cook each side for about 3-4 minutes on medium heat until each side is nice and golden.

Dust some icing sugar on top and serve warm with fresh berries and honey or maple syrup for breakfast.

Write to me for any queries!

You can connect with me on  InstagramFacebook, Twitter and Pinterest for regular updates.

Looking for more breakfast recipes? Try these..

Banana and Chocolate Chip Pancakes

Banana and Chocolate Chip Pancakes

 

Tomato and Cheese Muffins

 

Eggless Tomato and Cheese Muffins

 

Nutella and Banana Crepes

 

Nutella and Banana Crepes

 

Cheese and Jalapeno Muffins

Cheese and Jalapeno Muffins

5 Most Common Baking Mistakes

Are your cakes turning out too hard or do they sink once they cool down? Is your frosting too soft or your cookies hard as stone? Read on and find out what mistake you’re doing to become a better baker!

5 most common baking mistakes

Baking is not everyone’s cup of tea, not because it’s difficult but because it needs precision. Unlike cooking, which is mainly instinctive, baking is very much like a science lab experiment. Every ingredient has a role to play in the recipe so you cannot just throw one of them out without suffering the consequences. This makes baking intimidating for a lot of us. And even if we gather enough courage to get up and bake, most of the times we just don’t get it right. Sometimes, the cake is too hard, other times it’s too soggy. Or our frosting is too soft to hold shape or sometimes it’s so hard that it tears our piping bags. Our cookies just don’t taste the same as that bakery’s or something is just not right! Well, to ease all those panic attacks and to help you become a better baker, I’ll point out the 5 most common baking mistakes we amateur bakers do and how you can avoid them in your next baking session! Let’s see how many of you can relate to it!

  1. Not using the correct tools: I cannot stress the importance of right tools enough. If you’re serious about baking and want to genuinely be good at it, please please please invest in a good set of measuring cups and spoons. They will make your life so much easier and will save you all that math trouble you have when you read a recipe. You will suddenly feel so liberated. You may feel like you’re doing alright without them but the truth is you’re not, not getting the correct amount of ingredients is one of the major reason you’re screwing up the recipe. You will not believe how many emails I get where people ask me why the recipe went wrong, and the reason turns out to be them not using the correct tools. Trust me on this and buy them already, the pain of Googling how many grams are in a cup and then carefully using your “measuring” skills to get the right amount will vanish..and you will finally enjoy baking! P.S. – 1 cup does not mean 1 teacup, it means 1 measuring cup! Teacup is roughly half of an actual US measuring cup so imagine you’re putting almost half the quantity the recipe is asking for, if you use a teacup. P.P.S – some people might even suggest you to go one step further and invest in a good weighing scale, I won’t. It’s important but if you’re a home baker who bakes occasionally, it’s not worth it.5 most common baking mistakes 5 most common baking mistakes
  2.  Whisking too much or too little – I understand how unnerving it can be to figure out exactly how much whisking is too much so today I’ll break it down for you. There are two types of people – some who just go crazy with the mixer and others who are just too scared to whisk. Both are bad for your cake. What you should be doing is THIS -> whisk your butter and sugar like a mad person, go all in, treat this as your cardio and just move your arms. How much you whisk your butter and sugar will ensure how crumbly and airy your cake is, so do it with all your heart. Whisk the eggs in but not for too long, a minute of hard whisking will suffice. BUT as soon as you add the dry ingredients to the wet ones, ditch the whisk and use the spatula. This way you’ll ensure that no extra air gets into the batter. Mix your ingredients as long as you no longer see dry flour and then just bake it. I understand that the feeling of whisking is almost therapeutic (at least for me) but please please please refrain from over doing it. If you whisk the batter too much, you risk incorporating too much air which will rise in the oven giving you the impression that your cake is rising but will collapse as soon as you take it out. Similarly for under whisking, if you don’t whisk your butter and sugar enough, your cake will be dense and really heavy, and no one likes that, remember!

    5 most common baking mistakes

    Image Source: http://bit.ly/14Fsxky

  3. Opening the oven door to peak: This is a SIN. Do not open the oven door even if your life depended on it. If you open the oven door in the middle of baking what you end up doing is stopping the baking process, the cake will collapse and will not rise again. If you’re so keen on checking how your cake is doing, you can open the door after 2/3rd of the time has passed, which means if your recipe says bake your cake for 30 mins you need to wait at least 20 minutes before you can safely open the door. 

    Image Source: http://bit.ly/1KOwlkF

    Image Source: http://bit.ly/1KOwlkF

  4. Age and temperature of the ingredients: If a recipe says use softened butter or room temperature eggs (like mine do), please use that! It’ll make your life so much easier and baking so much fun! If the ingredients are all not at the temperature the recipe suggests, you will not get the best results. For example, you need to use soft butter to make cake but to make pie the butter has to be cold otherwise the pastry won’t be as flaky so follow what the recipe says because these things matter. Also, you must always use room temperature eggs because cold eggs won’t mix properly. Quick tip: If you have cold eggs and cannot wait for it to come down to the right temp., put the cold egg in a bowl full of warm water, it’ll quickly get the egg back to room temp in no time. 🙂 Also, make sure the ingredients you use are not too old, use the freshest ingredients to get the best results.

    5 most common baking mistakes

    Image Source: http://bit.ly/1CsAyVm

  5. Substituting ingredients without proper research: Last but definitely the most common mistake, substituting ingredients without proper research. Baking is all science, every ingredient has a purpose to be there. Butter and sugar provide tenderness to a cake, whereas, flour and eggs provide structure. Milk or buttermilk are binding agents that get the batter together as well as provide moisture, so DO NOT reduce or increase the quantity because you feel it’ll work. Believe me when I say this that baking is all maths, I use formulas to create recipes and it is not easy to make the ingredients work together. So please research before you substitute something to understand what it does. If you’re into eggless baking and are looking for egg substitutes, follow this really helpful guide by Chef in You, I follow it and it has never failed me. 

So, at the end all I can say is you learn from your mistakes so don’t be disheartened if your cakes don’t come out the way you wan them to in the beginning. It’ll take some time and practice but you’ll eventually learn and when you do you’ll realize that baking is actually really fun.

These are the 5 most common baking mistakes that I feel people make! Comment below and let me know if I left something out or if there’s something you would like me to cover! 🙂

Write to me for any queries!

You can connect with me on  InstagramFacebook, Twitter and Pinterest for regular updates.

Lemon Cupcakes with Strawberry Frosting

Moist lemon cupcakes topped with a strawberry frosting to die for! These cupcakes are eggless so all you vegetarians can enjoy them too! 🙂

Lemon Cupcakes with Strawberry Frosting

My favourite season is here – the strawberry season! If there’s one ingredient that I absolutely love baking with, it has to be strawberries, closely followed by lemons. So for a little bit of coloue in this dark and gloomy weather, I baked with these two and came up with the dessert of the year! 

Lemon Cupcakes with Strawberry FrostingLemon Cupcakes with Strawberry Frosting

 

These Lemon Cupcakes are the absolute best and when you top them with my strawberry frosting, they become even better! I’ve baked these cupcakes before, and they turn out fantastic every time- moist, buttery, with just the right amount of that lemony zing. What more do you need to turn around this drab weather?

And about the frosting, let’s just say it is going to be one of THE BEST frosting you will ever taste, EVER! These days I only open the door to my fridge to eat a spoonful of this thing, and mind you..I’m not a frosting person. I would take muffins over cupcakes any day (don’t forget to check out my muffin recipes, I’ve got quite a lot of them; sweet and savory both – Nutella Stuffed Cinnamon Muffins, Blueberry and Cinnamon Muffins, Cheese and Jalapeno Muffins and many more) but this frosting won me over! I always say that I’m not a huge fan of over sweet frosting and to balance the sweetness I stay away from powdered sugar. So for this frosting recipe as well I used icing sugar, and not a lot of it. The whipping cream in the icing helps hold the texture with the icing sugar so it all works out harmoniously.

Lemon Cupcakes with Strawberry Frosting

The best part about these muffins is that they’re eggless, completely! All you vegetarians can now rejoice 😀

I always recommend adding an egg to about a cup of flour but these cupcakes are moist enough with out them because I added buttermilk. Buttermilk is a great addition to any of your baked products because it not only lends moisture but also make your cupcakes and cakes moist and fluffy.

Lemon Cupcakes with Strawberry Frosting

 

To make these cupcakes you need really basic ingredients but a little patience and time so get started now! Read the recipe before you get started and let me know if you try these out! I’d love to know your views 🙂

 

RECIPE: Lemon Cupcakes with Strawberry Frosting

Makes: 9 medium cupcakes      Prep Time: 30 minutes     Baking Time: 15-20 minutes

INGREDIENTS

For Lemon Cupcakes

  • Softened Butter, 70 grams
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 large lemon or 2 small ones
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1-1/2 teaspoon
  • Buttermilk, 120 ml or 1/2 cup* (to learn how to make instant buttermilk, read below)
  • Milk, 50 ml

For the Strawberry Frosting

  • Fresh Strawberries, 1 cup
  • Softened Unsalted Butter (or white butter), 150 grams
  • Whipping cream (Rich’s or any other brand), 4 tablespoon
  • Icing Sugar, 125 grams
  • Vanilla essence, 1 teaspoon

To Assemble

  • Chopped Strawberries, 1/2 cup
  • Sliced Strawberries, to decorate
  • Sliced lemon quarters, to decorate
*For Instant Buttermilk: Heat 1 cup or 240 ml of milk until it boils, next add in 1 tablespoon of lemon juice to it and heat again until the milk curdles. Sieve out the curdled part and use the leftover liquid as buttermilk as directed in the recipe. 

METHOD

For Lemon Cupcakes

Preheat oven at 200 degrees Celsius.

Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.

Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.

Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.

You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake tray with paper cups to ensure that the cupcakes don’t stick to it. Bake at 180 degree Celsius for about 15 minutes minutes or until well risen and slightly golden. (While your cupcakes are baking you can start prepping your frosting; recipe below)

Insert a skewer in the center of the cupcakes and if it comes out clean with a few crumbs then your cupcakes are ready. Let them cool on a wire rack. If your cupcakes are not done after 15 minutes bake them for another 5 minutes and check again for doneness.

For the Strawberry Frosting

Start by making the strawberry puree. In a food processor, add in the strawberries (leaves removed) and whizz them until smooth. On a skillet, cook the strawberries on a really low heat until they’re reduced to about 3 tablespoons. This should take about 15 minutes. Make sure you reduce the puree otherwise your frosting will be really runny. Let the puree cool in a refrigerator while you prepare the frosting.

Whisk butter until light and fluffy, for about 5 minutes. In a separate bowl whisk the whipping cream until it triples in volume and forms stiff peaks.

Fold in the whipping cream to the whisked butter and add in the icing sugar, cooled strawberry puree and vanilla essence.

Refrigerate the frosting for about 15 minutes before you transfer it to your piping bag.

 

To Assemble

Mount a few chopped strawberries on each cupcake. Pipe on the frosting and decorate with a slice of strawberry and lemon slice.

Lemon Cupcakes with Strawberry Frosting

 

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for similar recipes? Try these..

Lemon Crepes with Tangy Lemon Glaze

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Lemon and Blueberry Loaf CakeLemon and Blueberry Loaf Cake

Lemon Cupcakes with Lemon Icing (eggless)

Lemon Cupcakes with Lemon Icing

 Blueberry and Cinnamon MuffinsBlueberry Cinnamon Muffins

Hershey’s Chocolate Cake with Chocolate Frosting Recipe

This Chocolate cake is called “Perfectly Chocolate” for a reason, it’s rich, moist and soooo chocolaty! The chocolate frosting is like the cherry on top! 

Hershey's Chocolate Cake with Chocolate Frosting

 

Cakes are easy and predictable, you have a recipe, you follow it to the T and you know the result will not vary. This is one reason I love baking! Cooking is more instinctive but baking is purely the recipe! If you follow the recipe religiously you know your cake will turn out just like the one in the picture.

This is all a LIE.

Yes, a lie. Baking cakes is not just about following a recipe, it’s much more. It’s about finding a blog or a cookbook that does not lie and gives you recipes that are tried and tested. I’ve tried baking chocolate cakes so many times, SO many that I’ve lost count but I never baked a perfect chocolate cake, and I know why, it’s because I never had the perfect recipe.

I tried and tried and tried and then one fine day (aka yesterday) I found this “Perfectly Chocolate” Chocolate Cake recipe on a food group and all my prayers were answered! I followed the recipe and the cake did turn out the way it promised, moist and “perfectly chocolate”. Not bitter, not overly sweet but just right!

DSC_0922

 

The cake was rich and moist but it needed something! So I made the best frosting to go with it. Delicious and creamy, chocolate buttercream. Unlike most frosting this one doesn’t have powdered sugar in it because I feel like that makes frosting too sweet so I used icing sugar and so it’s just the right amount of sweet! If you like your frostings sweeter by all means use powdered sugar.

Hershey's Chocolate Cake with Chocolate Frosting

 

This recipe makes enough for two 6 inch cakes or two 9 inch cakes..you can use any tin but please remember the time will vary. Baking time depends on the thickness of the cake and not the size so if you use a 9″ cake tin, bake for about 25 minutes but for a 6″ cake tin, your cake will need to be baked for at least 30-35 minutes. Also, allow your cake to cool down completely before you start with the  icing otherwise you risk melting it.

RECIPE: Hershey’s Chocolate Cake with Chocolate Frosting

Makes: Two 6″ cakes   Prep Time: 20 minutes   Baking time: 30-35 minutes     

INGREDIENTS

For the Chocolate Cake

  • Sugar*, 2 cups (or 450 grams approx.)
  • Flour (or maida), 1 3/4 cups (230 grams approx.)
  • Cocoa Powder, 1 cup (125 grams)
  • Baking Powder, 1 1/2 teaspoons
  • Salt, 1 teaspoon
  •  Eggs, 2 (or 1 cup/240ml buttermilk**)
  • Milk (at room temp.), 1 cup (or 240 ml)
  • Vegetable Oil, 1/2 cup (or 120 ml)
  • Vanilla Extract, 2 teaspoons
  • Boiling Water, 1 cup (or 240 ml)

For the Chocolate Frosting

  • Unsalted Butter*** (or white butter), 150 grams (at room temp.)
  • Whipping Cream****, 4 tablespoons
  • Icing Sugar, 1 cup (or 110 grams)
  • Cocoa Powder, 2/3 cup (or 85 grams approx.)
  • Vanilla Essence, 1 teaspoon
*I used 1 1/2 cup white sugar and 1/2 cup dark brown sugar, you can however, use only white.
** To make 1 cup buttermilk, boil 1 cup milk, once it starts boiling add a tablespoon of lemon juice. As soon as the milk curdles take it off heat and sieve it. Use the liquid part as buttermilk in the recipe. Wait for it to come to room temp before you use it.
***Butter should be room temperature so that it’s easy to work with. If your butter is cold and hard because of winters microwave it for about 10 seconds or until it is slightly soft. It should be melted, justly slightly soft.
****I use Whipping cream by Rich’s, if you can’t find it then use Amul cream instead. Your icing will be slightly heavy but still tasty!

METHOD

Grease and flour two 6-inch round cake tin. (Instead of flour use cocoa powder so that it matches the color of your cake, flour can stain your cake.)

Preheat your oven at 180 degrees celsius for 10 minutes.

Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add in eggs (or buttermilk), milk, oil and vanilla; whisk for about 2 minutes using a mixer or about 3-4 minutes if you’re using a hand whisk. Stir in boiling water (batter will be thin so don’t be alarmed). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Let them cool while your prepare your frosting.

For the frosting, whisk butter and whipping using  a hand mixer for about 3 minutes or until they form soft peaks, add in vanilla, icing sugar and cocoa powder. Whisk until everything is properly mixed and the frosting forms stiff peaks.

Frost your cake once it completely cool and enjoy!

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The chocolate cake recipe is Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. Chocolate Frosting recipe is Sugar n Spice by Radhika original.