Mocha Coffee Cake with Espresso Glaze

Mocha Coffee Cake with Espresso Glaze

For my younger ones birthday I wanted to order a cake for her.

Hubby and she were adamant that I should make the cake not order it.

That is when I, “#FireUpYourOven"  (d)  to bake 3 cakes.

One was a Date and Walnut Cake,  A Pound Cake that I covered with ganache the third one was this delicious cake that was appreciated a lot.

In fact one of my friend's daughter asked me for a full cake for her.

Mocha Coffee Cake with Espresso Glaze

Recipe Source: Joy of Baking

Ingredients:

Mocha Coffee Cake with Espresso Glaze

• 2 cups Maida/APF
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 12 tblspn butter, softened
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla essence
• 1 cup sour cream
• 2 tblspn cocoa dissolved in 1 ½ tblspn hot water
• 2 tblspn coffee dissolved in 1  tblspn hot water

Glaze:

• 1 ½ tblspn coffee dissolved in 2-3 tblspn water
• ¾ cup powdered sugar

Method:

• Grease an 8 inch bunt pan.
• Preheat oven to 350⁰F/180⁰C.
• Sift flour, baking powder, soda, salt.
• Combine butter and sugar at medium speed till pale and fluffy.
• Add 1 egg at a time and beat after each addition.
• Add vanilla essence.
• Add the flour alternating with sour cream the last addition should be flour.
• Divide the flour in 3 parts.
• In one add cocoa mixture and mix well.
•  in the second add the coffee and mix well.
• The third will remain as vanilla.
• In the bunt pan add a scoop of coffee, add vanilla, the add chocolate next to one another.
• Bang the pan on the counter 3-4 times to settle the batter.
• Bake for 45 minutes or till a skewer inserted in the cake come out clean.
• Transfer the mould to a wire rack for 10 minutes then unmould and transfer to a serving tray.
• Pour the glaze over the cake and let the cake cool completely before serving.

Mocha Coffee Cake with Espresso Glaze

Day 25

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Trifle Pudding for BM #24

For this BM #24 my theme is Kids Special Desserts.  Next 3 days its desserts galore here.

Now since I am not still comfortable tying out a lot of details my post is short out of necessity. Do I hear a sigh of relief don’t worry I will continue writing my long lengthy posts soon. (I wish I knew how to make that smiley of a devil here)!

 One thing I have learnt and I will like to share with all of you. In case you find a bag heavy please ask someone to help you. You are no more the she-woman you once were!!

Let’s begin with the big hit that we had at Akanksha’s birthday party it was a theme party themed around Harry Potter.

 I was supposed to conjure all the food that was needed.

 One of the desserts was pudding; actually I was to make treacle tart.  Tarts you all know are time consuming and frankly I knew I will not be able to manage making food and tarts for about 30 people.  Once I could handle that not so now.

So I did some sweet talking and convinced the elder daughter then second one, in that order, that Trifle pudding is acceptable. (Of course I had to make a second dessert too but more about that later). Right now let us check out Trifle Pudding.

  The beauty of this dish is that you can make it the day prior to the party and top it with whipped cream on the day of the party even as late as 1-2 hours before you need it.

( O these pics are mostly taken by my daughter I was too busy to think about pictures etc.)

Ingredients:

·        ½ kg cake, I brought plain vanilla sponge

·        2 tins of fruit cocktail( I forgot the weight but they were del Monte)

·        100 grms  jar of mixed fruit  jam(optional)

·        Whipped cream (please see notes below)

·        Some liqueur about 2 tblspn (optional )

·        Cherries for decoration

Equipment:

·        A big Glass bowl

·        A medium bowl

·        A small bowl and about  ¼ cup water for melting the jam

·         Sharp knife

·         Beaters and bowl for whipping  cream

·        Ice in big bowl for whipping

Method:

·        Make slices of the cake, we made some small and some slices. Layer them in the bowl. Reserve some slices for the topmost layer. (This will depend basically on the size of your bowl and the slices of the cake I had some 10-12 slices).

·         If you are using the jam mix the jam and water to make a thick slurry.  You will find it easier if you heat it.

·        Drizzle it with a spoon along the sides. As I was doing this just for colour I used very little along the edges of the bowl.

·        Meanwhile drain all the liquids from the fruit cocktail and mix the liquid with liqueur.

·        Sprinkle some 2 or 3 tblspn of the liquid. Add the fruits from the fruit cocktail just enough to cover the slices.

·        Repeat these steps till you are about 2 inches away from the top of the bowl.  (For the last layer finish all your fruits, reserve the liquid).

·        Lay the cake slices on the fruits so that it covers all the fruits.

·        Sprinkle all the liquid from the fruits use the jam slurry .

·        Now cover the bowl with cling film and let it sit in the fridge till needed. (Mine resided in my neighbour’s fridge and came home just 2 hours before the party.)

·        Just before the first guest arrived I beat the whipped cream over a bowl of ice till I got firm peaks.

·        Spread the whipped cream on the cake till the entire top.

·        Decorate with cherries. I wished I had some jam slurry to draw a few lines but by then it was residing in the b’day girl’s tummy so sorry.

·        Cover with the cling film and put back in the fridge.

·         Serve chilled to a lot of oooooooo! And ahhhhhh!

Notes

I cannot tell you the exact amount of whipped cream I used. For I popped about 500 grms of the unwhipped cream and whipped it.

My vessel which holds 2 litres of milk was ¾ full.

 I used the whipped cream on both the cake and pudding and there was enough left for the girls to eat the whipped cream the next day and say this was the best dessert, Garfield like( when Garfield has finished the pizza or lasagne by himself)!! 

Blogging Marathon page for the other Blogging Marathoners doing BM#24
Sending this to Kids delight, valli's page,WTML, New U, Makar Sankranti,
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 

Egg-less Molten Lava Cake

Just out of the oven

When Gayatri announced that for the Eggless Baking Group we were to try Molten Lava cake that  Sowmya of Nivedhanam  had suggested  this month my girls were thrilled!!

For the challenge Gayatri had provided a recipe from Noobcook. The recipe is here but in case you want to try making it egg less it will not work as it is.

I mean replacing just the eggs with the replacer that you plan like I did will not work; you will have a cake that looks like this in your hands.

 The others have successfully tried the recipe by increasing the flour and reducing the butter.

Then I decided to use the recipe that I had tried out ages ago from Vidya of Sugar n’Spice. Below is the same recipe but made egg less with a few changes.
By the way these pictures are taken in the evening after sunset kindly excuse!

Ingredients:

·       115 grms of chocolate

·        115 grms of butter (I used Amul) + for greasing 6 ramekins( I used bowls)

·        ¼ cup curd (thick)

·        ¼ cup milk

·        1 tsp vinegar

·        I tsp vanilla essence

·        1/3 cup sugar

·        ¼ cup + 1 ½ tbspn Maida

Method:

1.     Pre heat oven to 180ºC. Butter the ramekins sides and the base.

2.     Mix the chocolate and the butter in the microwave proof bowl and melt the chocolate and butter. Use short spurts of 30 secs till all the chocolate has melted. Stir in between the microwaving.  It will be faster if the chocolate is in smaller bits.

3.     Meanwhile beat the milk, vinegar, curd and sugar in a medium bowl till the sugar dissolves. Stir in the vanilla essence.

4.     Once the chocolate has melted Add the chocolate and butter mix to the milk and curd mixture and sugar mix, add the maida and fold well till well incorporated.

5.     Pour the mix till ¾ full and bake in the oven. The time taken will differ from oven to oven .Do check it out for your oven.

6.    I needed exactly 12.62 minutes for this gooey effect.

7.      Serve hot immediately with ice cream or whipped cream or dusted with icing sugar.

Thanks Gayatri and Sowmya without your push I would have never tried this cake egg-less.

Linking to

 Egg less baking.

Bake Fest

and Know your Flours ~APF started by Jagruti Guest hosted by me.

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
 

Chocolate Lamingtons

Lamingtons like I said yesterday was our July Challenge for the Eggless Baking Group. A group started by Gayatri where we try and convert bakes with eggs to egg less.

  I posted the Lemon Curd Lamingtons.   check these Chocolate Lamingtons out.