Coconut Chip Coffee Cake Recipe

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces)

• FILLING/TOPPING:

• 1/2 cup sugar
• 1/2 cup flaked coconut
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

• Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream.
  2. Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12-16 servings.
  hopped walnuts
  
• 
  

INGREDIENTS :

• 1/2 cup Butter, softened
• 2/3 cup Sugar
• 1 egg
• 2 ounces unsweetened Chocolate, melted and cooled
• 2 Teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 Teaspoon Salt
• MOCHA GLAZE:
• 1 cup (6 ounces) semisweet Chocolate chips
• 1 Teaspoon light Corn syrup
• 1 cup icing Sugar
• 4 to 5 tablespoons strong Coffee
• 2 ounces white baking Chocolate

How To Cook Buttery Chocolate Pretzels :

1. In a large bowl, take butter and sugar until light and fluffy.
2. Add the egg, chocolate and vanilla; mix well.
3. Combine flour and salt; gradually add to butter mixture and mix well.
4. Cover and refrigerate for 1 hour or until firm.
5. Divide dough into fourths; form each portion into a 6-in. roll.
6. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope.
7. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart.
8. Bake at 400° for 5-7 minutes or until firm.
9. Cool 1 minute before removing to wire racks to cool completely.
10. For glaze, in a microwave-safe bowl, melt the chocolate chips and corn syrup; stir until smooth.
11. Stir in icing sugar and enough coffee to make a smooth glaze.
12. Dip pretzels; allow excess to drip off. Place on waxed paper until set.
13. Melt white chocolate.
14. Drizzle with white chocolate; allow excess to drip off.
15. Let stand until chocolate is completely set.
16. Serve it or Store in an airtight container.

Apricot Cream Cheese Chocolate Brownies Recipe

INGREDIENTS :

3/4 cup dried apricots, chopped 5 oz Cream cheese 4 tablespoons Milk 2 tablespoons unSalted Butter 1/4 cup Sugar 1 egg 3 1/2 tablespoons unSalted Butter 4 oz semisweet Chocolate, chopped 2 eggs 3/4 cup Sugar 1 Teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 Teaspoon Baking powder 1/4 Teaspoon Salt 1/2 cup chopped Walnuts Whipped Cream or Ice Cream, for serving

How To Cook Apricot Cream Cheese Chocolate Brownies : Place the dried apricots in a bowl and pour over the milk. Allow to stand for at least 1 hour. Beat the cream cheese and butter until smooth, gradually add the sugar and continue beating until creamy. Add the egg and beat to combine. Stir in the apricots and milk. Preheat oven to 350 degrees F. Grease an 8-inch square cake pan. Heat the butter over low heat. When half-melted, add the chocolate and stir to combine. When the chocolate is melted, remove from heat and set aside. Beat the eggs until light and foamy, gradually add the sugar and beat until pale and thickened. Fold in the chocolate and butter mixture, the vanilla and sifted dry ingredients. Pour two-thirds of the chocolate mixture into the prepared pan. Pour the Apricot Cream Cheese on top. Spoon on the remaining chocolate mixture. Using a skewer, swirl the Apricot Cream Cheese through the chocolate mixture. Bake until a skewer inserted into the middle of the cake comes out barely moist, about 35-40 minutes. Cool completely in the pan before turning out and slicing to serve. Serve with whipped cream or ice cream

Dark Chocolate Brownies Recipe

Dark Chocolate Brownies Recipe

INGREDIENTS :

Dark Chocolate 100grams 
Butter 100 gram
Eggs 3
Sugar 100 grams
Refined flour (sieved) 100 grams
Cocoa powder (sieved) 3tbsp
Mint Chocolate 200 grams
Mint Essence 3 drops 

How To Cook Dark Chocolate Brownies :

Melt dark chocolate in double-boiler; add butter and cook till it melt; allow to cool
Beat eggs in a bowl; add sugar and beat with electric beater
Add mint essence and chocolate mixture and mix with spoon
Fold in cocoa powder and flour
Grease cake pan with butter; pour brownie mixture in it.
Coat mint chocolate with flour and place on chocolate mixture; bake in a pre-heated oven at 180 C for 30 minutes; remove 

Chocolate Cake Cake

Coconut Chocolate Chip Coffee Cake

Ingredients

½	C butter softened
1	C sugar
2	eggs
1	tsp. vanilla
2	C all purpose flour
1	tsp baking powder
1	tsp. baking soda
¼	tsp. salt
1	C (8oz) sour cream
	Filling/Topping
½	C sugar
½	C flaked coconut
½	C semisweet chocolate chips
½	C chopped walnuts Directions Cream butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Combing dry ingredients; add to the creamed mixture alternately with sour cream. Spoon half batter intoa greased 10 in. fluted tube pan. Combine filling ingredients; sprinkle half over the batter. Repeat layers. Bake at 350 for 45-50 min. or until toothepick comes out clean. Cool for 10 min. before removing to a wire rack.

Banana Chocolate Chip Coffee Cake

Rich Chocolate Chip Coffee Cake Recipe

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar, divided
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup 2% milk
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup chopped pecans
• 1 teaspoon ground 

• Directions

  1. In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips.
  2. Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
  3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting. Yield: 10-12 servings.
     

Stove or No-Oven Bake Chocolate Cake Recipe

INGREDIENTS :

• Take a pan with lid (degchi) 
• Small Round stones (bajri) to completely cover the base of the pan
CAKE:
• Eggs 6
• Sugar 7 tbsp
• Refined Flour 8 tbsp
• Coco powder 2 tsp
• Condensed / Sweet Milk 1 tbsp
• Water 1 cup
• PRESENTATION:
• Butter 1/2 kg
• Icing Sugar 6 tbsp
• Coco powder 1 tbsp
• Cooking Chocolate 1/2 kg
• Cherries as required 

How To Cook Stove or No-Oven Bake Chocolate Cake :

Put the pan with stones on the stove and properly preheat it to bake the cake.
Try to cover the pan with the glass lid.
Beat eggs with electric beater.
Then add sugar and beat till sugar gets dissolved and mixture takes form of foam.
Add flour and mix well with beater. Slowly add flour to the mixture while constantly stirring/ beating it.
Add coco powder and mix.
It will take almost 7 to 10 minutes to mix all the ingredients well.
Pour the mixture in the mould and place the mould in the pan.
Keep the flame high.
Cover the pan and let the cake sponge rise.
When it starts rising, cover the pan with aluminum foil and then place the lid on it. Foil is placed so keep the sponge safe from water drops appeared in the form of steam.
Now put the flame on medium heat.
After 5 minutes, remove the foil to keep checking the sponge.
To make icing, make the butter bit soft to blend it with other ingredients.
Add icing sugar to butter and mix well with electric beater.
Add coco powder to the icing and mix. Add more coco powder if you want to make the icing dark.
To drizzle and keep sponge soft, take milk and add some water in it. Mix well
When sponge rises completely and is ready, take the mould out of the pan.
Leave to cool and take the sponge out carefully.
Cut the sponge from center into two halves and properly cover one half with the icing. Place the other half on it.
Use long knife to spread the icing neatly and finely.
Add some milk to make icing soft if required.
Now cover the cake with icing and place cherries on the top.
Crush / grate the cooking chocolate and sprinkle in the cake.
Garnish as desired and ready to serve. 

Chocolate Raspberry Cake Recipe

Double Chocolate & Raspberry Cake Recipe

INGREDIENTS :

• 700g pkt Chocolate mud cake mix 
• 610g pkt White Wings white Chocolate & raspberry swirl cake mix
• 6 eggs
• 2/3 cup vegetable Oil
• 3 tbs Margarine or soft Butter
• 1 1/2 tbs Milk
• 150g raspberries, to decorate 

How To Cook Double Chocolate & Raspberry Cake : 1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely. 2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally. 3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken. 4. Meanwhile, prepare the white chocolate frosting according to packet instructions. 5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

Flourless chocolate cake Recipe

Chocolate ice cream Recipe

Flourless chocolate cake Recipe

INGREDIENTS :

For Flourless spongue:
9 oz cooking Chocolate
2/3 cup unSalted Butter
3/4 cup Sugar
4 eggs
2/3 cup Cocoa powder
1.5 tsp vanilla Essence
pinch of Salt

For Honey glaze:
3 oz dark cooking Chocolate
2 1/2 tbsp Butter
2 1/2 tsp Milk
2 1/2 tsp Honey
1/4 tsp vanilla Essence

For Chocolate ganache:
9 oz dark cooking Chocolate
1 cup Cream 

How To Cook Flourless chocolate cake :

For the cake batter:
preheat the oven at 350F. line a round (9 inch springform) baking mold with oil. Dust it with flour. Melt the chocolate and butter on a double boiler. Beat the eggs in a separate container at high speed for about 5-7 mins. Add sugar, salt and vanilla essence and beat for a couple of mins more. now slowly add the cocoa powder (tablespoon by tablespoon) beat till all is well incorporated.cool the chocolate and butter mixture to room temperature and add it to the egg mixture. Bake in the pre heated oven for about 30mins. till the skewer comes out clean. let the cake cool to room temperature.

Honey glaze:
melt the butter and chocolate on double boiler. Add milk, honey and vanilla essence. Stir till smoothes out. Allow the glaze to cool down


Chocolate ganache:
chop the chocolate into half inch cubes. Melt it in a pan at low flame. remove from heat and add cream. Stirr till the mixture is smooth. Allow it to cool

Cake assembling:
cut the cake from the middle into three layers. invert the top most layer on the serving dish. Spread half of the honey glaze on it cover it with another layer. use the rest of the honey glaze on the second layer and cover it with the third layer. drizzle chocolate ganache on the cake sufficient enough to cover the cake. Refrigerate the ganache for 15 mins to make it of piping consistency. use a piping bag to decorate the cake with any desirable pastry art. Enjoy :) 

Chocolate ice cream Recipe

INGREDIENTS :

Cream 1 cup 
Condensed Milk 1 tin
Milk 1/2 liter
Sugar 1/2 cup
Chocolate sauce 1/2 cup
Chocolate chips 50 gm
Gelatin powder 2 tbsp
Coco powder 1 tbsp
Corn flour 2 tbsp
Coffee 2 tbsp

How To Cook Chocolate ice cream :

Take milk in a pan, add sugar and cook on medium flame, till it comes to boil.
- Dissolve corn flour in water. And then add it in milk and stir. When you see that milk starts to get thick, remove from flame and allow it to cool. Custard is ready
- Now take a bowl, add cream, chocolate sauce, coffee, condensed milk, coco powder, and gelatin powder (dissolved in water) and mix very well Then add custard in it
- Now put this ice cream mixture in air tight box and keep it in freezer, when half freeze, add chocolate chips and fold it, and then keep it in freezer until ice cream is firm.

Boston Cream Whoopie Pies

Ingredients:For the cookies:

2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon baking powder
1 1/4 cups granulated sugar
3 large eggs, at room temperature
4 1/2 cups all-purpose flour
1 cup milk

For the filling:

1 cup cold milk
1 package (3 ounces) instant vanilla pudding
1 stick (1/4 pound) unsalted butter, at room temperature
1 cup marshmallow creme (Fluff)

For the glaze:

2 cups (12 ounces) chocolate chips
1 cup heavy or whipping cream

Directions:

1. Preheat the oven to 400 degrees F. Line 2 cookie sheets with parchment paper.

2. To make the cookies: Place the butter, salt, vanilla, baking powder, and sugar in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add one-third of the flour (1 1/2 cups) and beat, then add half of the milk and beat. Continue alternating flour with milk, finishing with flour. Scrape down the sides of the bowl.

3. Using either a medium or large cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets.

4. Transfer to the oven and bake until the cookies are just set, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.

5. To make the filling: Place the cold milk in medium bowl, whisk in the instant pudding, and continue to whip for 2 minutes. Refrigerate for 30 minutes. In mixer bowl, beat the butter until creamy, about 2 minutes. Beat in the chilled pudding, scrape down the sides of the bowl, and beat in marshmallow creme. Refrigerate for 2 hours, or up to 2 days.

6. To make the glaze: Place chocolate chips in a medium glass bowl. In a small saucepan, bring the cream to a boil. Pour over the chocolate and stir until melted. Microwave for 10 seconds at a time if chocolate isn’t completely melted. Cool slightly.

7. To assemble whoopie pies: Place a cooling rack in a baking pan. Place half of the cooled cookies on the rack and coat with the glaze. Scoop chilled filling onto unglazed cookies, 1 tablespoon onto small cookies, 2 tablespoons onto large. Top with glazed cookies. Refrigerate until ready to serve.

8. Store filled cookies in the refrigerator for up to 1 day. Do not freeze.

Makes 2 dozen large or 4 dozen small cookies

Chocolate Towers

Ingredients:,

For the cookies:
1 stick (1/4 pound) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

For the sour cream ganache:
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup reduced-fat sour cream, at room temperature
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar

Directions:

1. To make the cookies: Place the butter and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the egg and vanilla. Beat to blend, then scrape down the sides of the bowl and mix again.

2. Place the flour, cocoa powder, baking soda, and salt in a bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, and mix again.

3. Form the dough into two 10-inch logs, wrap in plastic wrap, and refrigerate for at least 3 hours and up to 3 days.

4. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

5. Slice chilled logs of the dough in 1/4-inch thick slices and place 1 inch apart on the prepared cookie sheets.

6. Transfer to the oven and bake until the cookies are just firm at the edges, 7 to 9 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.

7. To make the ganache: Place the chocolate chips in a medium microwave-safe bowl and place in microwave. Heat, stirring every 30 seconds until melted. Gently stir in sour cream and vanilla until well blended. Stir in the confectioners’ sugar. Place in a heavyweight zip-top bag.

8. To assemble the towers: Snip corner from bag. Pipe dollops of ganache on cooled cookies and stack 3 high. Refrigerate for at least 30 minutes and up to 1 day. Do not freeze.

Makes 2 dozen cookies

Milk Chocolate Truffles Video

Milk Chocolate Truffles

Ingredients:

1/2 cup heavy cream
3 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
6 ounces milk chocolate, chopped or broken into 1-inch pieces
3 tablespoons unsalted butter, softened
About 1/3 cup cocoa powder for dusting the truffles

Directions:

1. Heat the cream over medium-high heat until bubbles begin to appear around the edge. Turn off the heat and add the dark and milk chocolate; let sit 5 minutes. Stir until the chocolate is melted, then stir in the butter.

2. Put the cocoa powder in a shallow dish or pie pan.

3. With a teaspoon measure, scoop out the chocolate using a flat spoonful for each truffle. Between your palms, roll the chocolate pieces into balls, then toss the balls in the cocoa so they're coated with the powder. If at any time they get warm and stick to your hands, put them back in the refrigerator for a bit to firm up.

4. The truffles will keep in a covered container in the refrigerator for 1 week and should be served cold.

Makes 36 truffles

Moist Chocolate Cake with Chocolate Buttercream & Ganache

IngredientsFor the cake

• Plain Flour (Maida) – 1¾ cups
• Sugar – 2 cups
• Cocoa powder – ¾ cup
• Baking powder – 1½ tsp
• Baking soda – 1½ tsp
• Vanilla essence – 1 tsp
• Eggs – 2 (room temp)
• Oil – 1 cup (I used sunflower)
• Boiling water – 1 cup
• Milk – 1 cup ( I used room temp)

For Chocolate Buttercream

• Unsalted butter – 1 cup (226 gms), softened
• Icing sugar – 3½ – 4 cups
• Cocoa powder – ½ cup
• Vanilla essence – 1 tsp
• Whole milk/ whipping cream – 4 tbsp

For Ganache

• Whipping/heavy cream – ¼ cup + 2 tbsp
• Chocolate chips – ¾ cup ( you can use baking chocolate also)

For Sugar syrup

• Sugar – ⅓ cup
• Water – ⅓ cup

Instructions

1. Preheat the oven @180 C, 10 mins before baking.
2. Mix together flour, cocoa powder, sugar, baking powder & baking soda. In a deep vessel, mix together essence, eggs, oil, boiling water & milk. Add the dry ingredients to the wet ingredients & mix with a hand whisk or a wooden spoon, till the batter is mixed well.
3. Pour into a greased baking tin lined with parchment paper or cupcake tin lined with cupcake liners. Bake in the preheated oven till the tooth pick inserted comes out clean. Baking time is given in the notes.
4. Butter Cream Preparation
5. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
6. Ganache Preparation
7. Heat the whipping/heavy cream till small bubbles start appearing around the edges. Switch off the gas. Add chocolate chips to the cream & let it rest for 5 mins. After 5 mins, whisk till it becomes smooth.
8. Sugar Syrup Preparation
9. Mix together water & sugar. Heat it till the sugar dissolves & let it boil. Remove from fire. Let it cool completely.
10. Assembling of the cake
11. The cake has to be cooled completely before icing. I cut each cake into two layers, to have a four layered cake. Place one of the cut cakes on a cake board & brush it with sugar syrup, make sure the entire cake is brushed. Place some butter cream on top of it & spread using a spatula. Repeat the process till all the layers are used. After the top layer is placed is covered with buttercream, apply the butter cream around the sides as well. Once this is done, keep the cake in the fridge for 20-30 mins. Make the ganache in the meanwhile & let it cool & thicken a bit.
12. Take the cake from the fridge & cover it with ganche. Decorate as per your liking. Return the cake to the fridge.
13. Keep the cake @ room temp for 20 mins, before serving.

Notes

For the cake shown in the pic, I made only half the qty of the above recipe. Got two 7 inch round cakes. I baked the cakes @ 180 C for 30 mins. The cupcakes will be ready in 15 mins. I’ve got 3 dozens standard size cupcakes with the quantity mentioned above. Icing notes: Since I wanted to keep aside some icing for decoration, I added cocoa powder only in the end. Pour the ganche over the cake, only after the butter cream is set. To know whether the cream is set, touch it with your finger and see whether the cream is sticking, if not, its ready. I kept the butter cream covered cake on a wire rack and placed a sheet of al.foil under it. I poured the ganache over the cake. Do the decorations on the cake, when ganche is half set. I used Al Marai Whipping cream to make the ganache. You can store the frosted the cake in refrigerator for 2 days. The plain cake can be stored @ room temp, in an air tight container for 3-4 days.