29 July 2011

Chocolate Buttermilk Pound Cake

Here is the surprise cake I baked on my birthday..The Chocolate Buttermilk Pound Cake. Absolutely moist and delicious cake. This was the first time I was using buttermilk in a cake. The almonds I used made it crunchy too. 

There is one thing that I thought I should have done but just skipped my mind. I was in a hurry to finish off, so I could spend time with my family. I forgot to use cocoa powder for dusting instead of all purpose flour. And that's one thing I repented but then it hardly mattered to anyone because everyone enjoyed the cakes and it was over in minutes. 

I tried to get dark chocolate but it was out of stock at all the supermarkets here. So I thought why not try a white ganache instead for a twist :) And I loved it. 

So hope you all enjoy this recipe..

Chocolate Buttermilk Pound Cake


1 Cup All purpose flour
¼ cup Wheat flour
¼ cup Cocoa Powder + a little more for dusting the cake pan
½ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt*
½ cup Unsalted butter
1 cup Sugar
2 eggs
100 ml Buttermilk ** see tips
1 tsp Vanilla Essence


100gms White/Dark chocolate
3 tbsp cream + more if ganache is too thick
Chocolate shavings


Prepare an 8’’ round pan by greasing it and placing a butter paper on it at the bottom and sides. Again grease on top of the butter paper and dust it with some cocoa powder***
Preheat oven to 170 degree C.
Prepare the buttermilk and keep aside.
Mix the dry ingredients (Flour, cocoa, baking soda, baking powder and salt).
Sift it to mix well and avoid lumps.
In a separate bowl cream the butter. Add the sugar.
Add vanilla extract.
Add the flour mixture and buttermilk alternatively.
Stir in chopped almonds/hazelnuts/pistachios.
Bake for 30 to 40 minutes or till a toothpick inserted comes out clean.
Let it cool.

For the ganache:

Add the cream and chocolate and place on low fire. Keep stirring till the chocolate melts fully. Remove from heat and stir briskly. It should be of flowing consistency. If the ganache is too thick add a little more cream/ if it’s too thin add a little chocolate.

Final touch:
After the cake has cooled remove from rack and place on a cake stand/plate.
Pour the ganache slowly pushing it from the centre to the outer edges so that it drips on the sides.
Decorate with chocolate shavings.


Avoid salt if you are using salted butter.
To prepare buttermilk take 100ml milk at room temperature. Add 1 tsp white vinegar. Let it stand for 5-10 minutes. When it curdles it is ready for use.
Always dust your pan with cocoa powder if you are making chocolate cakes (instead of All purpose flour) to avoid white layer being formed on the outer crust.

26 July 2011

Mahogany Cake

July is a month of celebrations at home with 3 birthdays!! Yay...and a chance for me to bake different cakes.

This delicately coffee flavoured chocolate cake has been a hit at home. This is the cake I made for my Amma's birthday. Just loved the chocolate and coffee flavour that just melts in the mouth. Hmmmm...this was the reaction of all my family members. Some doubted whether it was store bought. Unfortunately I could not click even one picture as it was all over so soon. So I made this one again on my birthday along with another cake...Surprise...

Again I am not very happy with the pictures as it was taken in a hurry as everyone wanted to take a bite..But I really want this cake to be on my blog as it is one of the first coffee cakes I made and just loved it.

Recipe Source: Ria's Collection


Flour  – 1 1/3 cups
Eggs  - 2
Unsalted butter – 150 gms
Baking soda – ¾ tsp
Boiling water – ½ cup
Cocoa powder – 2 tbsp
Powdered sugar – 1 cup
Instant coffee powder – 2 tsp
Vanilla extract – 1 tsp
Salt – 1 tsp**see note
Vinegar – ½ tsp


Preheat oven to 180 degree C for 10 minutes.
Sieve flour with baking soda and salt.
Boil water. Add coffee powder and cocoa powder to it and stir. Reserve.
Cream butter till light. Add sugar and beat well.
Add 1 egg at a time and continue beating.
Add vanilla and vinegar. The mix may look curdled but will look fine when the flour is added.
Alternately add flour and coffee mixture beating and mixing well after each addition.
Grease the pan with butter. Place butter/parchment paper. Grease again and dust with cocoa
Pour the mix into the prepared pan and bake for 30 – 35 minutes or until a toothpick inserted comes clean.


Cocoa-2 tbsp
Butter-50 g
Icing sugar-225 g
Caster sugar-75g
Vanilla-1/2 tsp


Mix cocoa and icing sugar in a bowl.
Melt the butter, castor sugar and milk on medium flame till the sugar is dissolved completely.
Bring the mixture to a roaring boil and pour over the cocoa icing sugar mixture.
Mix well with the spatula.
Apply on the cake and level it.


**If you are using salted butter then omit the salt.
It is little difficult working with the icing as it gets hardened soon. Add little butter at room temperature or milk to make it smoother.
Apply the icing when the cake is still warm as it is easier.
Boil little water and dip the spatula, wipe and then try leveling the icing.

19 July 2011

Chicken Seekh Kebab/ Murg Seekh Kebab

I know I have been missing all the activity in the blogosphere for sometime now. Its just that there has been so many things happening around which needed my attention. 

Our dear Scooby passed away. He was a dalmation. Showered us all with so much unconditional love and left us for good. Still cannot believe that he is no more. Even the day before he left, he made sure he was close to us inspite of the fact that he could barely move. Dogs are such wonderful creatures. Just love us so much and expect so little.. may be just a pat. We all miss you dear Scooby. 

Just trying to get busy and keep away from thinking of him. 

I know its been days I haven't visited any of my friends blogs. I hope to keep up with everyone soon.

One of my hubby's requests has been long pending. So I thought of making it. So here it is.. Murg Seekh Kebab. Let's go right away to the recipe.



1 Kg Chicken
1 Egg
1 tsp Cumin powder
1 tbsp  Chilly powder
1 tbsp  Coriander Powder
2 tbsp Ginger finely chopped
2 tbsp Garlic
1 tsp Garam Masala
1 cup crisp fried onions
5 tbsp green coriander finely chopped
salt to taste
Butter (unsalted) for brushing


Mince the chicken along with ginger, garlic, coriander powder, garam masala, fried onions, chilly powder.
Whisk the eggs, add cumin powder, salt. Add to the mince and mix well.
Add the coriander and mix again.
With wet hands wrap along the skewer.
Preheat oven of 10 minutes.
Roast in the oven at 150 degree C for 8 minutes/ until golden brown in colour.
Remove from skewer and brush with butter.
Serve hot with onion rings and lemon wedges.

If you find the mixture not binding enough just add little bread crumbs.
Add more chilly if you like it spicy.
Can add 4 tbsp pounded cashew nuts.
Bast with little oil just once.

07 July 2011

Pound Cake

A simple pound cake should be on all bakers list of recipes. A Pound Cake is a rich, finely textured yellow cake containing eggs, flour, butter, and sugar.A cake that is golden yellow, soft and moist. The way it derived its name is interesting. In olden days it used to be made with a pound each of sugar, butter and eggs. But over the years the recipe has changed.

I have done this as part of the 'Sweet Punch' recipe for the month of June. Really glad to be part of this as the Sweet Punch team consists of the ever passionate and famous bakers and bloggers Ria, Maria and Divya.

So here is my try at Pound Cake.

1 1/2 cup Cake Flour sifted
3/4 cup Sugar
3/4 teaspoon Baking Powder
1/4 tsp Salt
3 large eggs
3 tablespoons Milk

1 ½ teaspoons vanilla
13 Tablespoons/ 184 gm Unsalted Butter, softened 


Preheat the oven for 10 minutes at 180 degree C.
Mix the dry ingredients in a large bowl on low speed for 30 seconds.
Lightly whisk the milk, eggs and vanilla in a separate small bowl.
Chop softened butter into small cubes.
Add the butter and half the egg mixture to the dry ingredients and mix till well moistened for about a minute on medium speed. This will aerate and develop the cake mixture. Keep mixing scraping down the sides.

Add the remaining egg mixture in 2 batches , beating for about 20 seconds each.
Grease the sides and bottom of a 8 x 4x 2.5 inch loaf pan or fluted tube pan.
Place parchment paper at the bottom and grease on top of it.
Pour the batter into the pan. Smooth the surface using a spatula. 
until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minutes before inverting onto a greased wire rack.


For making Cake flour at home - Take one cup of all purpose flour and remove 2 tbsp from it.Replace the 2 tbsp flour with cornflour and sift together 2-3 times.
I used the dough hooks of my mixer to mix this dough as it is difficult to do it using the egg beater.
Always use a parchment paper or butter paper to line the bottom of the pans to be on the safer side. It is easier to remove the cake from the pan.
If you have a real sweet tooth you can increase the sugar level a bit. 

04 July 2011

Triple Layer Hummingbird Cake

July 4th is a special day for all Americans and  it is for us too.. We celebrate the birth of our little prince who turns 2 on this day.
I have been thinking of which new cake to bake on this special day. Checked out a lot of cakes but was not able to decide which one and wanted to try something new which I have never heard of before. Being an amateur in baking I was quite apprehensive about choosing the cake recipe. Finally I decided on the Hummingbird Cake. Found it very interesting because of its ingredients and because it was quite hassle free compared to the rest. J

Just loved the flavors. It was amazing! Crunchy, at the same time could get the taste of pineapple and it just melts in your mouth. I don’t like the taste of banana cake but in this cake the taste of banana was not so evident so I loved it. It is truly a fruit and nut studded super moist cake.

The best part about this cake is that there is no beating, forming peaks, sifting and stuff. It is quite easy. This was my first trial with layered cakes and quite happy with the result.

Recipe Source: Godairyfree.org

All Purpose Flour – 3 cups
Sugar – 2 cups
Baking Soda - 1 teaspoon
Ground Cinnamon – 1 teaspoon
Salt – 1 teaspoon
Eggs – 3 large beaten
Vegetable Oil - 1 ½ cup
Crushed Pineapple – 227 gm (8 ounce)
Bananas – 2 Chopped
Almonds/Pecans – 1 cup chopped
Vanilla Extract – 1 ½ teaspoon

Cream Cheese Frosting:
Recipe Source: Joy of baking

Unsalted Butter – ¼ cup at room temperature
Cream Cheese – 227 gm at room temperature
Confectioners/Icing Sugar – 454 gm sifted
Vanilla Essence – 1 teaspoon
½ cup – Chopped Almonds/ Pecans


Preheat oven 180 degree C.
Combine all the dry ingredients. Stir well with a ladle.
Beat the eggs slightly and add to the powder mixture.
Add the oil and mix again. Do not beat just mix well so as to combine all the ingredients.
Stir in the pineapple with the juice, banana, 1 cup of the nuts and vanilla.
Grease 3 (9-inch) round cake pans with butter. Line the bottoms of the cake pans with parchment paper. Grease each pan with 1 tbsp. butter and dust with a little flour; shake pans so that flour evenly coats them. Invert pans and tap out excess flour.
Divide the batter among the prepared pans.
Bake for 25 – 30 minutes or until a until a toothpick inserted into the center of each cake comes out clean.
Let the cake cool for 10 – 15 minutes. Invert pans and remove parchment paper and let cool on rack.


The actual recipe for the frosting is given above. As I did not manage to get Cream Cheese I had to go for the butter icing. Just beat the butter (approx 400 gm) to make it soft and then keep adding the icing sugar as per your preference. The butter icing recipe calls for 1:2 ratio of butter and icing sugar but I find that too sweet. So keep adding till you get the right texture and stop adding icing sugar when the sweetness level is as per your palate.


Place one layer of the cake on the cake stand.
Apply the icing evenly on the top. Place the second and third layer repeating the same process.
Spread the frosting on the sides. Decorate with the chopped Almonds/ Pecans.
Cover with plastic wrap and refrigerate.

Sending this recipe to Pari's  'Only Series' of events is hosted at Tamalapaku's  by Harini - Jaya