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Vegan Black-Forest Cake with Choco Frosting – Day 4, Blogging Marathon #4

April 21, 2011
19 Comments
For the past 3/4 days, my kiddo is seeing me making cakes in  various shapes and sizes. Today, Morning while getting him ready for the school, he asked me whether i am  going to make his favourite Chocolate Cake today. I promised to bake him one, when he is back from school. I made 2 Small Cakes and 2 Muffins. When i went to pick him up after school from the bus stop, he asked whether his cake is ready. The moment he entered the home, removed his shoes, went straight ahead to the Kitchen and Whooooshhhhh!!!! Muffins Vanished!!!! With great effort, Saved the other two cakes!!! 

This recipe is from CCN’s One Minute Microwave Vegan Black Forest Cup Cakes. Madhuri has actually made this cake using Microwave.  I too have tried this cake 2 or 3 times in the microwave. It has come out in a jiffy and perfect for a Weekend Morning Breakfast!!!! This time, for the marathon, i have tried baking it.  Yeah, i have already got the results and have passed out with flying colors!!!!!!


Ingredients
3/4 Cup All purpose flour/Maida 
1/4 Cup Cocoa
3/4 Cup Brown Sugar (i used 1/2 Brown sugar and 1/4 Cup Normal Sugar) 
1/2 tsp Baking powder 
1/4 tsp Baking Soda
Salt a pinch
2 tsp of Flax seed powder in 1/2 cup warm water
1/4 Cup Warm Water
1/4 Cup Oil
1 tsp Vanilla essence


For the Frosting
1/2 cup Cold Milk (little less, would do good)
1 packet of Foster clark’s Dream Whip
1 tbsp Cocoa
1 tsp Vanilla essence

Method

Preheat the oven to 180C. Mix Flax seed with 1/2 cup of Warm Water and set it aside. Sift together flour,Cocoa, Baking powder, Baking Soda and salt together in a bowl. Add sugar to this and stir well. Stir in the warm water, oil, vanilla essence and the flaxseed powder-warm water mixture. Mix well. The batter must have a dropping consistency now.
I have used 2 Silicon moulds, a heart-shaped mould and a Teddy-bear mould. You can use a 8″inch round pan. Whatever you use, grease the pan/mould. Pour the batter into the pan. Bake it @ 180 C for 15 minutes. Reduce the temperature to 160C and bake it for another 15 minutes. Baking Temperature differ from Oven to Oven. Please do the Skewer test to check the done-ness of the cake. Let the Cake Cool a bit, take it off the mould and place it on a plate/Cake stand. Let it cool completely. 

For the Frosting

I have used Foster Clarks Dream Whipp to get the frosting. But, unfortunately i added extra milk i believe, i used my normal tumbler to measure the milk 🙁 so the cream didnt acutally peak-up!!! Thank God, It was a bit thick.
Cool the cake well, Pour a  tsp of orange juice on the top of the cake, then pour the whipped cream and spread it well with a spatuala. Cool the cake for an hour or two, before digging it!!!!! 


Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

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Black Forest Buns – We Knead to Bake#25

May 6, 2015
3 Comments
On the day 4, i m here with Black forest buns, hmm, yeah B.U.N.S. not cake! When Aparna announced these cuties for WKTB#25, i literally drooled on them! Who would say No when one wraps a chocolate cake in bun and drizzle it with some more chocolate on top. I wanted to bake immediately, bu then i needed a chocolate cake first. I baked one immediately, but i got devoured immediately too!!! yes, my EO loves Chocolate cakes a lot, so the first loaf i baked went to him and his friends. So, i baked another one after a week and made these buns on a weekend. 

I replaced a part of the flour with Whole wheat flour. The buns turned a bit dense, but the taste was spot on! You can use APF completely or use Bread flour and APF together. The choice is yours!!!

Ingredients

1 & 3/4 cup Whole wheat flour
1.5 Cups All purpose flour (APF)
1/4 cup chia meal
1 1/2 tsp instant yeast
1 cup milk (if using all purpose flour completely, then reduce this to 3/4 cup)
1/2 cup water
50 gm/2-3 tbsp butter
1/4 cup sugar
3/4 tsp salt

For the Filling
3/4 cup cherry/ strawberry jam or compote
2 1/2 to 3 cups crumbled chocolate sponge cake

For drizzling1/2 Cup Semi-Sweet chocolate chips

Method


  • Take water and milk together in a saucepan, heat it in the microwave for 40 seconds.You don’t want it to be boiling, it should be hot not boiling. Add the butter to this hot milk. Let it melt, then add the sugar to it and stir to dissolve. Let the mixture cool a bit, till that time, let us get ready with other ingredients. When i say cool a bit, i meant let it come to lukewarm, since hot liquid will kill the yeast and a very cold liquid too does the same. So,it is very important that the liquid should be lukewarm, when you touch, it should still be warm, but not scalding hot!!!
  • As usual i used my food processor to knead the dough, you can also hand knead the dough. Take all of whole wheat flour, chia meal and 1 cup of all purpose flour, yeast, salt in the processor bowl and run it in slow speed for 2-3 seconds for the mixture to mix well. Now slowly, add the milk-butter mixture to this and knead a smooth elastic dough.
  • Once it forms a sticky dough, take it out of the bowl and knead it on a flat kneading surface by adding the remaining 1/2 cup APF for about 6-8 minutes. The finished dough will still be elastic, a bit sticky when you touch it, but doesn’t stick to the surface or the bowl.
  • Place the kneaded dough in an oiled bowl, turning the dough till lightly coated with oil. Cover loosely with a kitchen towel and let it sit in a warm place, to double in volume, for about 1 – 1 1/2 hours. Once it doubles in volume, take it to the kneading surface again and punch it down to release the excess air. I divided the dough into two halves, just to ease the process of rolling.
  • Now place the dough on a flat surface, i used a rolling mat, and roll it out into an approximately 9 x 12” rectangle. Spread the cherry compote/ strawberry jam over the leaving a 1/2 inch all around. Sprinkle the chocolate cake crumbs on top of this. Roll the dough away from you, as snugly as possible, pinch to seal the edges.It is important to roll up the dough as tightly as possible because this dough does swell up quite a bit while baking.
  • Cut the roll into 1 1/2″ wide pieces with a very sharp serrated knife. You should have 12 pieces for the full recipe and 6 for half of it. Place each piece in a mould, you could use muffin cases also (or make collars using foil or parchment paper to fit well around each piece) and then on a baking tray. Otherwise place them in a lightly greased rectangular baking tin with raised sides or a cake tin leaving enough space for them to expand . I used flat rectangular baking tray with individual collars for each buns.If you place them too far apart, they will spread rather rise in height. Cover loosely, and allow to rise, for about 1 hour or till almost double.
  • Bake at 180C (350F) for 25 – 30 minutes, until the buns are done and nice golden brown in color. Remove from oven to a wire rack and cool completely. 
  • Melt the chocolate chips in a microwave for 30 seconds to 1 minute. Drizzle the buns with melted chocolate and serve.
  • The buns freeze well, i froze a batch for a month and used. If using from the freezer, then wrap the buns in a foil, bake @ 150C for 10 minutes and serve warm.
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Black Chana Sundal/Black Chickpea Stirfry

June 3, 2012
14 Comments
Its time again for Blogging Marathon,  But this time it is going to be different. Yes, from this Edition onwards we will be doing a short marathon every week for the Whole Month. Yup, i have taken a month-long 3-day a Week Marathon. Every Week it will be  a Different theme, interesting isn’t!!!!! Want to Join the Fun, Check Srivalli’s Page for More Details.
My Theme for this Week is Evening Snacks, So My first post under this theme, is Sundal!!!! Energy n protein-power packed, Light on the tummy Snack!!! It is perfect for the Kiddos and also for the biggies!!!!

Ingredients

1 Cup Black Channa/Black Chickpea
Salt to taste
1 tbsp Freshly grated coconut
turmeric a pinch

Roast n Grind
1 tsp Coriander seeds
1 tsp Gram Dal/chana dal
1 tsp Dessicated Coconut
1/2 tsp White Sesame Seeds
3-4 Red Chilies (Adjust according to taste)

Tempering
1-2tsp oil
1/2 tsp Mustard seeds
hing a pinch
a sprig of curry leaf
1 Red chili, broken into two pieces
Method
  • Soak Black Channa/Chickpea Overnight  or for 8 hours. Pressuer Cook it with Salt and turmeric for 4-5 whistles or until soft.
  • Dry Roast the ingredients given under ‘Roast n Grind’ and Grind it to a fine powder in a Mixer.
  • Heat Oil given under ‘Tempering’ in a Non-stick pan. Splutter mustard seeds, hing,  if using the dals, add them now, let it brown, Add the Pressure-cooked Black Chana/Chickpea and Saute for a minute or two.
  • Add ground Spice Powder to this and Mix well to coat the Chickpeas.
  • Reduce the Flame and saute for 5-8 Minutes. Add Fresh Coconut, Mix. Take it off the Flame, after 2 minutes. Serve it Warm with their Evening Cuppa. 
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Black-Eyed Pea Sundal/Black-Eyed Peas Dry Saute -Revisited

June 24, 2012
26 Comments
For the Final Week of BM#17, i have chosen the theme : Picture Make-over. Learning is a Continuous Process. Though it has been 3 years since i have started blogging, i m yet to master the art of Photography, recipe writing and few more commas to add!!!! So, When Srivalli announced Picture Make-over as a theme for this marathon, i immediately decided i will take this up for a week, May be i can even do a month-long marathon on Picture-Makeover and it might as well end up as a Blog Make-over!!!!!! 

So For today i have chosen to Revisit One of My First Recipes, i posted when i started this blog : Black-Eyed Bean Sundal/Dry Saute.

My Old Picture

Ingredients
1 Cup Black-Eyed Peas/Lobia
Salt to taste
1/4 tsp Turmeric
Fresh Coriander leaves for garnishing


Roast n Grind
1/2 tbsp Coriander seeds/Dhania
1/2 tbsp Chana Dal/Gram Dal
4-5 nos Red Chilies, i have used round variety
1/2 tbsp Dessicated Coconut Powder


Tempering
1 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Chana Dal/Gram Dal
1/4 tsp Urad Dal/Split Black Gram Dal
2 nos Red Chilies, split
2 Sprigs of Curry leaves
hing a pinch

Method

  • Soak Black-eyed pea/Lobia Overnight or 8 hours in water.
  • Pressure cook the Black-eyed Peas/Lobia with salt and turmeric for 3-4 whistles or until soft. Drain the excess water and keep the peas ready.
  • Dry Roast the ingredients given under ‘Roast n Grind’ and grind it to a powder in a Mixer.
  • Heat oil given under ‘Tempering’, in a non-stick pan. Splutter mustard seeds, add red chilies, curry leaves, hing and the both the dal.
  • When the Dal turns brown, reduce the flame and add the cooked Black-eyed peas, add the ground powder and mix well.
  • Let it Cook for 3-4 minutes. Add Coriander leaves, Mix well and Take it off the stove.
  • Serve Hot with Evening Coffee or Tea. I even have it as a accompaniment for my Lunch.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

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Eggless Chocolate Mocha Mug Cake – Single Serve Cake, Mug Cake, #Cakeforone #Mealforone

November 27, 2016
10 Comments
The last in the series of cooking for one, is a Dessert. A simple Chocolate Mocha Mug cake. A warm delicious dessert to enjoy on a wintery afternoon. Oh i loved it so much when i had it yesterday with a teeny-weeny scoop of ice-cream on top. The ice-cream melted in the warmth of the mug cake and enhanced the flavor of the cake.
Enough said, let us get to the recipe, a simple recipe, just dump everything in the mug and MW for a minute or even less. I didn’t have Cocoa powder, daaaannnng(shocking music at the background), never expected this to happen, thank god for a good stock of chocolates in my freezer. I have used 6 Hershey kisses chocolate for this, add 2 more if you think it is less, but don’t reduce the 6!!! Just go make it and enjoy this warm mug of deliciousness and let me know how you liked it!!

Ingredients
3 tbsp all purpose flour
6 nos Hershey kisses, or 1 tbsp cocoa powder 
1 tbsp sugar
1/4 tsp baking soda
1 tsp instant coffee granules, i used davidoff
1/4 tsp vanilla extract
1 tbsp sunflower or any neutral oil
3 tbsp water


Method

  • In a Mug, first take the chocolates, microwave it high for 1 minutes for it to melt. To this melted chocolate, add flour, baking soda, coffee and sugar, give it a good stir. 
  • If not using cocoa powder, just add it along with the above said ingredients and give it a good stir,
  • To this flour mix, now add oil, vanilla extract and water and mix it well with a fork.
  • Microwave cook for 40 seconds – 1 minute. Mine was done by 1 minute. I first cooked it for 40 seconds, the top was wet when it came out, so i again tucked it in for 20 seconds. 

  • Remove it from the Microwave, add a scoop of ice-cream of your choice and dig in! Enjoy your own mug of cake and ice-cream!! 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#70

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Tres Leches Cake – 3 Milk Cake – Eggless Whole Wheat 3 milk cake

December 20, 2018
15 Comments
The third capital city we are visiting today is the Mexico city. When i was first looking for mexican dishes i was thinking a savory bake. So i was checking some casseroles to make. But then a sudden thought change and i checked the dessert options, then came the light bulb moment of tres leches cake. A delicious white cake, soaked in yummilicious 3 varieties of milk evaporated milk, condensed milk and whole milk.
I made my vanilla cake, with a slight difference, i added some coconut flour along. In one of the facebook groups on baking by jeyadra, i came across this tip of adding coconut flour to eggless bakes to get a better texture in the cake. i usually get a good texture on my wheat bakes, but then i wanted to try this tip and i m happy with the light texture of the cake, maybe next time i will try to reduce the flour a bit more along with coconut flour, if i get better results, i will definitely let you all know here.
 The cake soaked in 3 delicous milk and frosted with whipped cream was such a dreamy delight. My elder one is enjoying himself with a generous slice for the past 2 days. He gave me a 5 star for this flavor. My lil one has not even touched the cake, though he loved the soaking milk and was enjoying spoonfuls of whatever was there remaining after pouring on the cake. This is definitely a keeper recipe and a perfect bake for celebrations, where you don’t want to do an elborate decoration on your cake. 
Ingredients
1.5 cups of whole wheat flour
1.5 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 tsp vanilla extract
3/4 cup sugar
1 cup buttermilk
100 ml condensed milk
160 ml evaporated milk
125 ml cream/whole milk

Frosting
125 ml heavy whipping cream
3 tbsp icing sugar
Method
Take the cream in  a bowl, whip it using an electrical beater, once you start seeing stiff peaks, add the sugar and whip another 2 minutes. Cover and refrigerate until use.
Method
  • Preheat the oven to 160C. Prepare an 8 inch round pan, grease it with oil and flour or line in with parchment paper
  • Sift together flour, coconut flour, baking soda, baking powder twice in to a large bowl. To this add sugar and mix well.
  • In another bowl, take together buttermilk, oil and vanilla extract, using a electrical beater whisk it well to a smooth liquid.
  • To this add the dry ingredients in 3 batches. Using a spatuala, mix the flour mix in to the liquid. Do not mix vigorously. Mix in single direction, take care there is no white flour left.
  • Pour the batter into the prepared pan, tap twice to release the air, bake in the preheated oven for 60 minutes or until a skewer inserted in the middle comes out clean.
  • Once done, remove the cake from the oven and let it rest in the pan for 5 minutes, then slowly unmould the cake on a wire rack, let it cool down.
  • While the cake is cooling, take the condensed milk, evaporated milk and cream together in a jug, mix it well. I used a hand whisk and mixed it smooth.
  • When the cake is almost cooled down, place it in a high-edge plate or a glass tray, poke random holes using a fork on top of the cake, this ensures the cake absorbs the liquid well.
  • Pour the milk mix on the cake, make sure you pour all over the cake and also along the edges too. Let the cake sit soaking the milk for atleast 4-5 hours, i left it overnight in the fridge.
  • You might have a  problem if the cake is soaking too long in the milk, the bottom might be a stuck to the plate, so be careful while lifting the cake.
  • I run a blunt knife to slightly loosen the cake, then transfered it to another plate. Spread the whipping cream on top and smoothen it. Slice and serve.


Notes
  • I made the mistake of keeping the cake in a steel plate to soak the milk, so had some trouble removing the cake from that plate onto a serving plate. 
  • To avoid the problem of cake sticking to the bottom, you can use a glass tray, which will also be the serving tray for the cake. 

Bakeathon


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Eggless Whole Wheat Chocolate Carrot cake – Ice cream Cone Cake

June 16, 2018
23 Comments
I made this delicious cake in march, it is sitting in my drafts from that time. When you are stuck with bloggers block, you know it is going to take sometime to spring back to your usual blogging routine. It is been almost 2 months now, since i took my camera out to shoot some food.
I m happy atleast to end this dry spell here, with this post. This carrot chocolate cake was made during my kids summer vacation. We have a hobby of cake browsing, my lil one enjoys to do it all the time with me. One such browsing, we came across this ice cream cone cake and he wanted me to make it. Their wish was delivered in the summer holidays and both the kids were happy seeing the chocolate dripping cake stuffed with their favorite oreos, nuts and chocolate.
This is a perfect cake for any celebrations. Kids would definitely love the toppings, so just with your imagination, i had some oreos, walnuts and half broken hershey’s. Do try and let me know how you liked it by tagging me #icampinmykitchen.

Ingredients
1.5 cups of Whole Wheat flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar (kindly see notes)
1 large carrot, grated
1.5  tsp vanilla extract or orange blossom water
1/2 cup oil
1 cup buttermilk ( you can also use 1/2 curd and 1/2 water,whisked well together)
1/4 cup of warm water (if needed)

Buttercream Icing
200 grams unsalted butter
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk

Chocolate sauce
100 gram lindt dark chocolate
Melted in the microwave

Toppings
Chocolate sauce
toasted walnuts
few oreos
waffle cone
Hershey’s bar Chocolate
Method
  • All ingredients must be at room temperature. Preheat the oven at 170C. Line 2,  5 inch cake pan  or 1, 8 inch cake pan with oil and parchment paper.
  • Sift together whole wheat flour, cocoa powder,  baking powder and baking soda. To this add the grated carrot and mix well.
  • In another bowl, take buttermilk, add oil and the vanilla extract/orange blossom water and whisk well to combine.
  • Now slowly add dry ingredients to the wet in 3 batches and using a spatula combine. Do not do it vigorously. The flour and the liquid should mix well, leaving no traces of flour. If you feel the batter is too thick, add warm water to it and make it to pourable consistency.
  • Divide the batter into two cake pans and bake the cake for 45-60 minutes or until done. Mine was done around 50 minutes. Insert a toothpick in the centre of the cake, it should come clean, that shows the cake is done.
  • Remove the cake out of the oven, let it sit for 5 minutes, then slowly  run a knife around the edges of the cake and unmould it on to a wire rack and let it cool completely.
  • If serving the cake as such, slice it warm and serve. As i was frosting the cakes, i cling wrapped them and refrigerated until use.
Buttercream Frosting
  • Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffy butter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
  • If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
Fill and frost the cakes
  • Remove the cake from the refrigerate. Using a serrated knife, level the tops by trimming the dome/mound on the cake. Do not throw away these scraps, we will be making the cake pop with these, to be used as icecream ball.
  • Once leveled, slice the cakes into two halves horizontally using the serrated knife. So, now we have 4 slices of cake to be filled and frosted.
  • Keep a cake board/plate ready, put a blob of buttercream frosting in the middle so the cake doesn’t move while frosting. 
  • Place a cake layer on top. Brush the top with simple sugar syrup.Fill the top of the cake with buttercream frosting. Place the second layer bottom side up.  Brush the top again with simple sugar syrup, fill again with some buttercream. Repeat this step for all the slices of the cakes. Once done, crumb coat the cake with frosting. This seals the crumbs well and gives a neat finish to the final decoration.
  • Let the cake sit for 10 minutes in the refrigerator after crumb coating. Add another layer of buttercream frosting around and on top of  the cake and using a offset spatula, smoothen the top and the sides. Let the cake sit in the refrigerator for 10 minutes, before adding the topping.

To make the ice-cream ball
  • Use the leftover tops of the cake, crumble them together in a bowl, add few blobs of buttercream to ti and bring it together to a ball. Dip it in chocoalte sauce and let it dry for 10 minutes.

Assembling the toppings on the cake
  • Let the cake sit  atleast 2 hours in room temperature prior to cutting. Assemble the toppings just before cutting, so it stays fresh.
  • Place the cakepop ball, dipped in chocolate sauce, in the centre of the cake, take a waffle cone, dip the eges in chocolate sauce and place it tightly on the cake ball. 
  • Now add crushed oreos, hershey’s chocolate, toasted nuts and drizzle the chocolate sauce all over, so it drips on the sides of the cake. Add some crushed oreos to the sides of the cake. 
  • Cut and serve and enjoy the slices with a generous drizzle of chocoalte sauce.
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Eggless Whole Wheat Vanilla Cake – Basic Sponge Cake recipe, using Buttermilk

May 30, 2017
18 Comments
My elder one is turning 11 this weekend, and  this year too, i m making his birthday cake. Till last year, i didn’t have the guts to bake and frost cakes for birthdays, but from last June i was determined,to overcome that fear of mine. 
From that time, i have baked and frosted almost 9 birthday cakes and haven’t clicked even one decent picture of, any of  them, its a shame isn’t? That too, being a food blogger, where we never miss an opportunity to capture the food, i have failed 9 precious opportunities to click gorgeous cakes, oops sorry for the arrogance, yes they were gorgeous! So now on, i m determined, to feed the cakes to my camera first, and then to my people.  
Today’s recipe is a basic vanilla sponge cake recipe, this is my go-to recipe, i have baked this so many times, i remember the recipe by heart, you can even ask me in the middle of my sleep. Not only me, many of my friends too have baked this recipe with great success. 
This is a fool-proof recipe,  that gives you a soft and fluffy cake with whole wheat flour. Do try it and let me know how you liked it. Tag me #icampinmykitchen if you try this recipe and share it across social media.
Ingredients
1.5 cups Whole wheat flour, i use Aashirwad brand.
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar (read notes)
1 cup buttermilk, @ room temperature (Please Read notes)
1/3 cup of oil
1 tbsp vanilla extract
1/4 cup of water (read notes)


Method
  • Preheat the oven to 170C for 10 minutes. Grease an 8 inch pan with oil and parchment paper at the bottom.
  • Sieve together flour, baking powder and baking soda. This step is very important, do not skip this step. Sieving the flour helps in making the mixture light and airy that results in a a fluffy cake.
  • I use my IKEA flour sifter and sieve it once. To this sifted flour, add sugar and whisk well to combine. 
  • In a measuring cup, take buttermilk, to this add oil and vanilla extract and mix to combine. Slowly add this wet mixture to the flour mix and using a spatula, mix  in one direction to combine.
  • Please be genteel while mixing,it is not idly/pancake batter to whisk vigorously, so be slow and gentle. Take care not to have any unmixed flour.
  • The batter would be a bit thick, not pourable consistency. If you feel it is too thick, then add 1/4 cup of water to it and combine. 
  • Pour the mixture into the prepared pan, bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.
  • My cake got done by 50 minutes, Oven temperature differs from Model to Model, so keep an eye after 45 minutes.
  • Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
  • Once done,you can either serve it with a dusting of cinnamon sugar on top or frost it with your favorite frosting and enjoy.
  • I made this cake for my kiddo birthday party, so couldn’t cut it the day i made. Will share a picture of the cake on the day it is cut.
Notes
  • I use only 3/4 cup sugar, since the cake will be frosted either with buttercream or ganache and also will be drizzled with sugar syrup prior to frosting, which will be too much sugar for us. If you will not be frosting the cakes and prefer a little extra sugar, then go on and use 1 cup sugar.
  • The cake batter will be thick, like that of idly batter, it will not be pourable. If it is too thick for you, then add 1/4 of water and mix to combine. 
  • If you don’t get or have buttermilk in your place, you can dilute 1/2 cup thick curd with 1/2 cup water and whisk well to make 1 cup buttermilk. I do this at times i don’t have enough buttermilk in hand
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Vegan Chocolate Peanut Butter Mug Cake – Microwave Cake

June 12, 2017
10 Comments
I was totally blank on what to post today. This happens when you either have too many choices or none. In my case, i was somewhere in the middle. I have one post in my drafts but wasn’t sure will it fit under this theme, so i wanted to make something else, but was afraid of the sugar. Yes, my kids don’t want to eat sweets, and it is only me and my hubby, forced to finish, sometimes it is only my hubby. 
Last week i made mango payasam twice, it was for a get together at home, so it got over in no time.  I made a delicious mango tart for my kiddo’s birthday and it too was a great hit with my friends. As usual, i didnt take any pics of the mango tart,  ow have to wait for another gathering to make it, as i have been strictly warned by my better half, not to utter the word dessert!
So with situation like this, what to make the for day 3?? Both the kids started a liking for peanut butter, so i made this quick mug cake with peanut butter for their evening snack. Needless to say, tummy happy, mummy also happy!
The pictures are taken with my iphone, was in a hurry to serve them, will try to do again some other time.

Ingredients
3 tbsp whole wheat flour
2 tbsp cocoa
3 tbsp sugar /brown sugar/ or powdered jaggery(i used jaggery)
1 tbsp oil
5 tbsp water
1 tbsp peanut butter
1/4 tsp baking powder
1 tbsp chocoalte chips(optional)


Method 

  • In a small bowl, combine  flour, cocoa, sugar, baking powder, give it a brisk stir or use a whisk to combine. Add chocoalte chipsto
  • To this add water and oil and mix. Now add half the cake mixture to a microwave safe mug, add peanut butter and top it with the remaining cake batter.
  • Place the mug in the microwave and cook at high for a 1 minute and 20 seconds.  Remove and serve it warm along with your evening coffee

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Black Sesame Ladoos

September 23, 2009
No Comments
Navratri – the nine sacred nights is one of the most celebrated festivals of India. This begins from the first day (Pradhamai) after Amavasya (New Moon Day) in the month of Purattasi as it is known in Tamil. This nine days festival is essentially celebrated to worship Devi and to commemorate the victory of good over evil.
Bommai Kolu is traditionally a women’s festival that Tamilians celebrate during Dasshera. Every year, a series of steps is set up and kolu bommai or dolls are displayed. These dolls typically depict gods or village scenes and weddings, anything that interest u. This beautiful clay figurines of gods and goddesses are worshipped during Navaratri, viewing art as Divinity.
A kolu can be as simple or as elaborate as one likes. The woman of the house invites other women to come inspect the kolu, eat a few snacks, exchange a little gossip and go home with a couple of small goodies. Women traditionally exchange gifts of coconuts, clothes and sweets.
Here goes the recipe for the neivedhiyam/offering made during one of the nine-days. 

Ingredients
1/2 Cup Black Sesame Seed
5 tbsp jaggery
a pinch of salt (only addition, i made for that sweet-salt taste)

Method
Wash Sesame seeds and sun dry them. 
Dry Roast and Grind them to a fine powder along with jaggery. Transfer the mixture to a plate and shape them into ladoos.
Sesame already has some fat in it, so while grinding it releases oil and so the mixture will hold form while shaping them as ladoos and no need to add ghee or any sort of fat.
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