Posts Tagged ‘Chocolate’

Whole Wheat Chocolate Cake


2010
03.05

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Why is there just a tiny piece of cake in the picture? Because, that’s all there is left from what I baked last night!
I confess, I ate most of it, my little boy some of it ,and my husband didn’t touch it. R, has a small problem, for a lack of a better word, when it comes to food. He’ll eat anything as long as he is oblivious to what’s in it. The moment you tell him what it is made of, and especially if they are healthier alternatives for the actual ingredients of the recipe, he will find a million reasons for why it doesn’t taste as good. In this case, the fibrous whole wheat apparently scoured his sensitive throat while he tried to gulp it down, or at least that is what I assumed, was happening when he said, he found it hard to swallow *eyes rolling*.

My experiments with whole wheat flour for cakes, began for my best friend K, who lives in Boston with her 2 adorable boys and husband (he’s adorable too). She has been an avid reader of my blog, and though she is a thorough vegetarian, and the recipe balance of this site leans with obvious partiality towards the carnivores, she maintains her loyalty as a big fan. She does it all for love of course. The fact that I would kill her with guilt if she didn’t mark this site as her home page, or that I could surprise-call her at any hour of the day with trivia questions about the web site,  has nothing to do with her allegiance ;).

K, ‘likes’ to make healthy choices when it comes to food and asked me one day if she could substitute wheat flour in my cake recipes. I had never baked with wheat until then and thought it as a nice excuse to do some research and experimentation myself.
Here’s what I found from all the baking I did  since then. My sole humble opinion only- Whole wheat flour is not suitable for all kinds of cake. I made a plain vanilla cake with wheat and though it didn’t reach the sea, I wouldn’t post that recipe ;). While baking with whole wheat, it is safer to stick with richly flavorful cakes like chocolate, plum, coffee or the spiced up fruit and nut kind. The whole wheat gives a conspicuous nutty taste to the cake and you need the right kind of pairing, to compliment that. To prevent my site from being black listed, if this is your first time baking with whole wheat, I’d suggest that you reduce the below proportions to half or quarter. If you don’t like it, there is not much damage. If you do, you can easily whip up a next batch.

Ingredients

13/4 whole wheat flour (I use the Pillsbury brand found in the Indian stores)
1 1/4 cup butter
1 cup sour cream (you can use one cup of milk or one cup of butter milk instead)
3 eggs

It is essential for the butter, sour cream and eggs to be at room temperature

13/4 cups sugar
3/4 cup cocoa powder
3  tsp baking powder
5 -6 drops of good vanilla extract
1 tsp of instant coffee powder

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Directions

  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time. Add in the vanilla and sour cream.
  • Sift together flour, baking powder, coffee powder , cocoa powder and salt using a sieve.
  • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool.
  • Serve immediately or wrap in aluminum foil while still slightly warm (keeps it moist) to store for later.
  • Hazel Caramel Chocolate Twist


    2009
    12.31

    This mouth watering cake is very similar to my chocolate cake except that I folded caramel sauce into the batter and stuck in toasted hazelnuts into the frosting. This slight twist made a world of difference to the taste and texture of the cake.

     

    Hazel Caramel Chocolate Twist

     

    Ingredients for the Cake

    13/4 cups of all purpose flour
    1 1/4 cup butter
    1 cup milk
    3 eggs

    It is essential for the butter, milk and eggs to be at room temperature

    13/4 cups sugar
    3/4 cup cocoa powder
    3 heaped tsp baking powder
    5 -6 drops of good vanilla extract
    1/2 tsp salt
    1 tsp of instant coffee powder

    Ingredients for the frosting

    3/4  cup  butter
    2/3 cup Cocoa powder
    2 cups powdered sugar
    1/2 cup milk
    5- 6 teaspoon vanilla extract
    1/2 tsp instant coffee powder
    1 cup finely chopped toasted hazelnuts

    Ingredients for Caramel Sauce

    1/4 cup of sugar
    2 – 3 drops of vanilla extract
    3 Tbsp butter
    1/4 cup heavy whipping cream

    Directions for the Caramel Sauce

    • Heat sugar on high heat in a heavy-bottomed pan with a few drops of water. As the sugar begins to melt, stir vigorously with a whisk.

    Never leave the stove while making caramel as it takes just a second to burn up on you!

    • When the sugar turns dark amber in color , put off the flame and add in butter and vanilla extract and continue to whisk.
    • When all the butter is melted, incorporate the cream slowly and continue whisking until the mixture is smooth.
    • Set the sauce aside to cool.

    Directions for the cake

  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time. Add in the vanilla.
  • Sift together flour, baking powder, coffee powder , cocoa powder and salt using a sieve.
  • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it.
  • Fold in the caramel  sauce into the batter.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool.
  • Directions for the frosting
    • In a bowl, cream melted butter and sugar together until light and fluffy. Stir in cocoa, coffee and vanilla extract. Add in milk a little at a time until you get the right consistency .
    • Spread immediately on cooled cake.
    • Pad with toasted hazelnuts all over.

    Rustic Naked Chocolate


    2009
    12.31
    My best friend V doesn’t do cake in any other form but chocolate. Though she lives thousands of miles away she insisted I bake a chocolate cake for sure. And like I always do for her ;), I complied  and whipped up my Naked chocolate delight in her honor.
    This one is for the God Mother of my son-
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    Rustic Naked Chocolate

     

     

    Ingredients for the Cake

    13/4 cups of all purpose flour
    1 1/4 cup butter
    1 cup milk
    3 eggs

    It is essential for the butter, milk and eggs to be at room temperature

    13/4 cups sugar
    3/4 cup cocoa powder
    3  tsp baking powder
    5 -6 drops of good vanilla extract
    1 tsp of instant coffee powder

    Ingredients for the frosting

    3/4  cup  butter
    2/3 cup Cocoa powder
    2 cups powdered sugar
    1/2 cup milk
    5- 6 teaspoon vanilla extract
    1/2 tsp instant coffee powder

    Directions for the cake

    • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time. Add in the vanilla.
    • Sift together flour, baking powder, coffee powder , cocoa powder and salt using a sieve.
    • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
    • Allow to cool.
    Directions for the frosting
    • In a bowl, cream melted butter and sugar together until light and fluffy. Stir in cocoa, coffee and vanilla extract. Add in milk a little at a time until you get the right consistency .

    Spread immediately on cooled cake.