Showing posts with label Birthday Cake. Show all posts
Showing posts with label Birthday Cake. Show all posts

05 July 2013

Chocolate Beetroot Cake - Birthday Special

Like everyone, I would also shrug hearing about a cake with vegetables. But not after I tasted this heavenly cake with beets. So I would suggest you too don't say 'No' before tasting it. I am sure you will never regret it. This cake is extremely moist and fudgy. Being a chocoholic, I am a big fan of plain chocolate cakes but this one is just amazing. Beetroots make this cake so soft and you will not realise that it is a beet cake unless someone tells you.

05 September 2012

Sachertorte - A Viennese Special

Sachertorte is one of the famous and fabulous cake from Vienna. It is an all time favorite chocolate cake. It was invented by Franz Sacher in 1832. It is supposed to be a masterpiece of Austrian cuisine. 
It is a superb, deep, moist chocolaty cake with the glossy ganache. This is a very rich cake - A treat for special occasions.The best part is that it can be prepared a day before as the taste improves if left for a day. 
I prepared this for my Amma's 60th birthday. Love you Amma. Hope you have many many more wonderful birthdays. 

Recipe Source : BBC Food

Unsalted Butter - 140g
Caster Sugar - 115g
Cooking Chocolate - 140g
Vanilla Extract - 1/2 tsp
Eggs - 5 separated
Plain Flour - 55g 
Ground Almonds - 85g

For the topping and icing
Apricot Jam - 6 tbsp
Chocolate - 140g
Double Cream - 200ml
Milk Chocolate - 25g

Preheat oven to 180 degrees.
Grease and line a 9 inch round cake tin.
Melt the chocolate using a double boiling method and let it cool.
Cube the butter. Beat it in a bowl until really soft.
Add in the caster sugar. Mix it well in a cake mixer or using a hand mixer until soft, thick and light in colour.
Add the melted chocolate into the butter sugar mixture.
Add in the vanilla extract. Whisk the mixture till well incorporated and colour is even.
Separate the egg white from the yolk.
Add egg yolks one at time into the bowl and whisk.
When the egg yolks are well combined sift in the flour.
Mix in the ground almond. Fold in the mixture well.
In a separate bowl whisk the egg whites on full speed till soft peeks are formed but not dry.
Take about 1/3 rd of the egg white and stir into the chocolate mixture vigorously.
Add in the rest of the egg whites. Fold it into the mixture till well incorporated.
Transfer it into the cake tin. Make sure it does not stick up on the sides. Level it.
Bake for 45 minutes or until it starts leaving the sides and crusty on top.
Let cool. Turn out and remove the paper.
Heat apricot jam in a pan and brush it evenly on top and sides of the cake

To prepare the icing
Break the dark chocolate into pieces.
Heat the cream until piping hot and pour it on top of the chocolate. Mix well till chocolate is melted.
Let cool a bit.
Then pour it on the center of the cake. Tilt the cake to the sides so that the icing flows and cover the cake on all sides. Spread it using an offset spatula.

You can also make icing writing ( I skipped this step)
Break the white chocolate into pieces and melt it using double boiling method.
Transfer it to an icing bag. Pipe 'Sacher' on top and leave to set.

Make sure you separate the egg yolks carefully.
To beat egg whites to stiff peaks make sure the bowl is totally dry. Not a drop of water.
Use fresh eggs only. It gives more volume.
Make sure you whisk it to the right point where peaks ar formed as you lift up the beater. If you beat more it becomes dry and breaks into pieces. It will be white and fluffy.
You can make the cake a day in advance and make the icing on the day.
I used the Amul Fresh cream which has only 25% milk fat as we do not get the double cream with 48% milk fat here in my place.

All contents and images on this blog are copyright protected.

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.

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:

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