Texas choco cake

Are you chocoholic? I am. Of course I like more tastes and I am happy to try new flavours but... if you wake up me in the middle of the night and ask about a cake I am sure it will be a chocolate one. Well, chocolate does not ask, chocolate understands so do not hesitate and bake this really easy treat. And the addition of cinnamon is very uncommon by this kind of cakes but you will be positive surprised. Enjoy!

 

15x10 inch tin

 

 Ingredients:

  • 2 cups granulated sugar
  • 1 cup water
  • 2 large eggs
  •  ½ cup butter, melted
  • ½ cup oil
  • ½  cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

 Whipped cream:

  • 2 cups whipping cream
  • ½ cup icing sugar
  • 1 teaspoon vanilla extract

 

 

Grease and line a brownies tin. Preheat oven to 400°F (200°C).

In a large bowl whisk together sugar, water, oil, buttermilk, melted butter, vanilla extract  and eggs.

In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda and salt. Gradually add flour mixture to butter mixture beating until smooth and combined. Pour batter into prepared pan. Bake for 25 minutes until springs when lightly touched in center. Cool in pan for 5 minutes than transfer into a wire rack. Top the cake with whipped cream and decorate as desired.

Whipped cream: in the bowl of a stand mixer fitted with the whisk attachment beat cream until slightly thickened. Gradually add icing sugar and vanilla extract and beat until stiff peaks form.

 

 

 

 

The recipe comes from 'Bake from scratch' magazine, however the topping is changed by me.

Category: Chocolate cakes.

Tags: cinnamon, cocoa, chocolate.

Orange cardamom bundtcake

This is a bundtcake but will fit a loaf pan as well. The cake is tangy and slightly spicy given by orange and cardamom joined together, however is still light and subtle in taste. This is a perfect treat for a picnic or trip because the texture is firm and you can eat it without a fork. The cake is moist and will stay fresh for few days. Oh, and not forget, very easy and quick to prepare. Enjoy!

 

10 cups bundtcake pan

 

 Ingredients:

  • ¾ cup butter, softened
  • 1 ½ cups + 1 tablespoon sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 ½ teaspoon ground cardamom
  • 2 cups minus 2 tablespoon all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50 ml freshly pressed orange juice
  • 190 ml greek yogurt, plain

 Icing:

  • ½ cup icing sugar
  • 2-3 tablespoon pressed orange juice

 

 

Grease and dust with flour baking pan.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in orange zest, cardamom and vanilla extract. The mixture could look curdled but it should be so.

In a medium bowl, whisk together flour, salt, soda and baking powder. In separated bowl stir together orange juice and yogurt. Gradually add flour mixture to butter mixture alternately with juice-yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 55 minutes (until a wooden pick inserted in center comes out clean). Once is baked let cool in pan for 1 hour than remove from the pan and transfer onto a wire rack.

Icing: whisk together sugar and orange juice. Drizzle over cooled cake.

 

 

 

 

Category: Tea and bundt cakes.

Tags: cardamom, orange yoghurt.

White chocolate, pistachio base cheesecake covered with mint mousse - glutenfree

This cheesecake has lot of advantages. First it is easy to prepare, really. Second it looks truly pretty. Third pistachios, white chocolate and mint come really well together and make unforgettable taste. Distinct, crunchy base, cheesecake’s sweetness and refreshing, light mint mousse create perfect whole, especially when you eat all three layers for one bit. And, fourth it is fully glutenfree. Can you resist from baking it? Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure

round springform 8 inch

 

 Base:

  • 100 g unsalted pistachios
  • ½ cup sugar
  • 3 tablespoon water
  • ¼ cup butter, melted

 Cheesecake:

  • 250 g cream cheese
  • ¼  cup + 1 tablespoon sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 150 ml whipping cream
  • 100 g white chocolate

 Mint mousse:

  • ½ cup mint tea or green tea + pure mint extract
  • ½ cup sugar
  • 5 teaspoon gelatine
  • 150 ml whipping cream
  • 150 ml greek yogurt, plain

 

Make the base: chop pistachios. Place sugar and water in a small saucepan and cook without stirring, over medium heat until the sugar thermometer reaches 115°F or sugar becomes brown in colour. Set the saucepan aside and stir in pistachios. Pour the mixture over baking tin lined with parchment and let cool completely. Process  sugared pistachios in food processor to sand consistency. Stir In melted butter and process for a 1 minute until it looks like wet sand. The bottom of a spring form line with baking parchment and pour the pistachio base evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: place the whipping cream in a small saucepan and cook until hot. Take off from the stove, pour in chopped chocolate and  stir until combined. Set aside to cool slightly.

In a medium bowl place cream cheese, sugar, eggs and vanilla and beat with a spoon until smooth. Pour the chocolate cream and beat together.  Pour the cheesecake mixture over pistachio base in the spring form. Cheesecake will be baked in water bath (bain-marie). Wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side. Place together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in spring form to the fridge for overnight.

Make mint mousse: place gelatine in a small bowl and cover with cold water. Set aside for 5 minut until blooms. Brew the mint tea (or green tea with pure mint extract) and stir in sugar. Add softened gelatine to warm tea and stir to dissolve. Gradually stir in yogurt and mix until combined. Whip the cream until soft peaks form and pour over tea-yogurt mixture stirring gently.  Silicon moulds (shaped as desired) fill with mousse and place in the freezer for overnight.  

Next day remove cheesecake from the pan and place on a cake stand. Remove the mint mousse from moulds and place on the top of cheesecake. Decorate with ground pistachios and fresh mint leaves.

 

 

 

 

 

Category: Cheesecakes.

Tags: chocolate, glutenfree, mint, pistachio.

Banana carrot muffins

Do you like carrot cake? Is the banana loaf your favourite cake? If yes you won’t be disappointed. This is the same kind of cake - moist, spicy and not very sweet. Carrot and banana give natural sweetness and moistness and match perfectly each other because of their subtle vegetable taste. You may use the same batter either for muffins or for a loaf and preparing is quick and easy so you can try it any time. Frosting is not necessary however it gives some sweetness and taste. Enjoy!

 

16 classic muffins or one loaf

 

 Ingredients:

  • 2 bananas
  • 1 ½ cups shredded carrots
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon mixed pumpkin pie spices
  • 2 large eggs
  • ½ cup oil
  • ¾ cup brown sugar
  • ¼ cup plain yogurt
  • 1 tablespoons vanilla extract

 Cream cheese frosting:

  • ¼ cup butter
  • ¼ cup icing sugar
  • 125 g cream cheese
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

 

 

Preheat oven to 350°F and line a pan.

Smash the bananas with a fork. Stir in the shredded carrot.

In a medium bowl, whisk together flour, salt, baking powder, soda and spices. Stir in banana-carrot mixture. In separated bowl mix together eggs, oil, sugar, yogurt and vanilla. Pour wet ingredients over flour-vegetables mixture. Whisk together just until combined. Pour batter into prepared pan. Place the pan in the oven and bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

Frosting: whisk together all ingredients until smooth. Frost 1 tablespoon portion over every muffin (or loaf) and (optional) decorate with chocolate carrot.

 

 

 

 

The recipe is based on stylesweetca.com but modified by me.

Category: Cupcakes/muffins.

Tags: banana, carrot, yoghurt.

Coconut buttermilk pound loaf

Traditional pound cake should have a pound of every 4 ingredient: flour, sugar, butter and eggs. This one is modified version of pound cake because of buttermilk- and coconut- addition. The almost equal ingredients’ proportion guarantees cake’s moistness and freshness for few days. Buttermilk and coconut make it lighter than traditional pound cake. And crunchy sprinkles on the top give modern point to this story. This is a perfect treat for every coconut fan. Enjoy!

 

9x5 inch loaf pan

 

 Ingredients:

  • ¾  cup (170 g) unsalted butter, softened
  • 1 ½ cups (300 g) sugar
  • 2 large eggs
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon salt
  • ½  teaspoon baking powder
  • ½ cup (120 ml) buttermilk
  • 2/3 cup (65 g) desiccated coconut
  • 1 teaspoon vanilla extract

 Coconut icing:

  • 1 ½ cups (180 g) icing sugar
  • 1/8 cup (30 g) coconut milk
  • ½ tablespoon fresh lemon juice
  • 1/3 cup (35 g) desiccated coconut, toasted

 

 

Grease and line a loaf pan.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition.

In a medium bowl, whisk together flour, salt and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in coconut and vanilla extract. Pour batter into prepared pan. Place the pan in a cold oven and start to preheat. Bake at 300°F (150 °C) about 1 hour and 15 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

Icing: whisk together sugar, coconut milk and lemon juice. Drizzle over loaf and sprinkle with toasted coconut.

 

 

 

The recipe comes from 'Bake from scratch - one layer cakes' magazine.

Category: Tea and bundt cakes.

Tags: coconut, Easter.