This Cake is best for any special occasion. I am someone just waiting to find occasions to make a cake. I love making cakes. Hoping you all will enjoy this recipe. Yield - 3 six inch cake Ingredients 1. All purpose Flour/ Maida - 2½ cups 2. Baking Soda - 1 teaspoon 3. Cocoa powder - 1 tablespoon 4. Salt - 1 teaspoon 5. Sugar - 1½ cups 6. Melted Butter/oil - ⅔ cup (I used ½ cup/ 1 stick butter and rest oil) 7. Milk, room temperature - 2 cups 8. White/Apple cider vinegar - 1 tablespoon 9. Vanilla extract - 1 teaspoon 10. Red food coloring - 1½ teaspoon (I used gel color) Cream Cheese Frosting 1. Cream Cheese, room temperature - 16 oz/ 2½ cups 2. Butter, room temperature - 2 stick/ 1 cup 3. Vanilla extract - 2 teaspoon 4. Powdered Sugar - 3 cups 5. Salt a pinch Instructions
Preheat oven to 350 F/ 180 C.Grease the pan with butter/ oil/ parchment paper. In a bowl, add flour, sugar, baking soda, cocoa powder, salt. Whisk until combined. In another mixing bowl, add milk, vinegar, butter/oil, vanilla essence and red food coloring. When adding the color keep mixing and check whether it reached the desired color. Combine wet and dry ingredients, whisk until combined well. Transfer batter into greased pans and tap for the air bubbles to escape. Bake for 25 - 30 mins at 350 F/ 180 C. Cream Cheese frosting Mix room temperature cream cheese, butter. Until smooth. Add vanilla essence and salt and mix. Add powdered sugar in batches until everything is combined. Assembling Cut the cake into even layers. Place the first layer on a plate/cake board and soak with sugar syrup. Sugar syrup keeps the cake layer very moist. Spread an evenly layer of frosting over the cake layer, repeat for the next layer. Place the final layer cake and apply the crumb coat. Crumb coat keeps all the cake crumbs sealed. Chill for about 30 mins and apply the final coat of frosting. Decorate according to your preference.
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Last week my husband said, he wants to have this Chinese dish. But he doesn't remember the name of the dish, whether it is a chicken, fish or meat dish. Only thing he remembers is, it contains oyster sauce. He started the search for a good dish with oyster sauce. Here it is. Our Sunday special Chinese chicken curry and Thai Rice. It was delicious. For this recipe I used bouillon cubes for chicken stock. Chinese cooking involves the use of a lot of sauces so should be careful about the salt . Its always better to use low salt chicken stock or cook rice without adding too much salt to balance dish. This recipe is best with Thai rice and rice noodles.
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This is my first post in my blog, hence starting with my most successful recipes - Chocolate brownies. This is a very simple recipe, can be made with minimal tools. The hardest part for the recipe will be cooking chocolate. If you are not familiar using chocolate. The Best way to melt it will be double boiling them. Double boiling technique has very little chance of burning chocolate. Other than that everyone can make this recipe with little to no baking skills. So here it is, the recipe of the best chocolate brownie I have ever made so far. Serves - 16 pieces Cook time - 45 mins to 1 hr Ingredients 1. Semi sweet chocolate chips - 2 cups (1 cup + 1 cup for topping) 2. Unsalted Butter - 1/2 cup (1 stick) 3. Eggs - 3 4. All purpose Flour - 1 cup and 1/4 cup 5. Sugar - 1 cup 6. Vanilla Extract - 1 teaspoon 7. Baking Soda - 1/4 teaspoon 8. Chopped Nuts - 1/2 cup (optional) Method
Preheat the oven to 350 degree Fahrenheit. Grease a 13x9 inch sheet pan using parchment paper/butter paper. In a small pan, melt 1 cup chocolate and butter at low heat whisk continuously until it reaches smooth texture for about 2-3 mins. Be careful not to burn the chocolate you can also double boil to avoid burning. Remove from heat and allow to cool. When cooled add eggs and vanilla extract. If it is not completely cooled the egg will start cooking. In another dry bowl whisk flour, sugar and baking soda. Mix wet and dry mixture using spatula do not over mix. Pour into the greased pan and top with 1 cup chocolate chips and nuts. Bake for 18 - 22 mins on 350ºF or Bake until a toothpick inserted in center comes out clean. Cool completely in the pan. Serve when cooled. |
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