I love my chocolate cakes moist and not too sweet. Hence, I have spent many hours trying to perfect this particular recipe I had (it was already great and just needed minor tweaking). Think I finally found the perfect balance:
200g salted butter
1 cup caster sugar
3/4th cup flour
3/4th cup cocoa powder
1 tsp baking powder
1 tsp baking soda
3/4th Laban (or buttermilk)
Before you start, make sure the ingredients are all at room temperature. Cream butter and sugar and then add eggs. Whisk well. Add flour, cocoa powder, baking soda and baking powder. Fold in gently. Add Laban and mix. Bake at 180 until done. Tada!
I’d always think black forest was a hard cake to bake at home. But it really isn’t. I used this recipe (tweaked it a little bit) and it turned out fabulous! I was in a hurry and couldn’t be bothered with the presentation… But it’s the taste that counts right? Right? :)
Just messing around with filters.
Half eaten cake… In a mess! But so yum! :)
Mom was craving something sweet today after lunch (Note: she is more of a fruit-person than a chocolate-person. Gasp! I know right!). There were a couple of navel oranges lying around and so we decided to go with an orange cake. I looked at a bunch of recipes online and then modified one a little bit to suit our taste buds. And it turn out pretty darn good if you ask me. :) So here we are, a simple yet full-of-flavour orange cake:
Ingredients for cake:
Zest of one orange
1tsp baking powder
For the orange syrup:
Juice of 3/4 the orange
1tbsp icing sugar
Mix well and set aside
Before you start off, make sure all your ingredients are at room temperature. Pre-heat the oven to 180°C and grease a baking tin. Set aside. Now, cream the butter and sugar until it turns near-white. Add in the eggs one at a time, beating well each time. Next, add the zest followed by the flour and baking powder. Pour in greased tin and pop it in the oven for about 40-45 minutes or until a skewer, when inserted, comes out clean.
Now for the syrup. The cake is actually pretty orange-y and soft. So you don’t really need this step. But since I’d already whipped it up, I poked a few holes in the still hot cake and poured about one third of the juice over it. Tada! Your cake’s ready.
Rusty was hoping he’d get a bite… but he didn’t. OK, so maybe I sneaked him a teeny tiny piece. How can you say ‘No’ to that face!?