Vanilla and Butterscotch Cake !!!


Again with a cake recipe . Often my readers ask me I don’t give them a egg less cake recipe . In my defence I say to them ….I don’t know how to bake them …lol….but baking with eggs always gives cakes it extra fluffiness …in my opinion . I surely have substitutes for egg and once I only used yoghurt and refined oil instead of eggs & butter but eggs always give edge to the softness of cake . My third cake order was a butterscotch cake . And I hate this flavour . But order is a order and I have to respect individual choices. But I was stubborn to bake a vanilla base and top it up with whipped cream and tossed it up with butterscotch syrup which was freshly prepared by me . Ha ha ha …and it was loved by all who ate it . Late in the night my cellphone rang and it was a thank you call . Phewwww…. what a relief ! The moral of the story is if you love something to eat you will automatically make it as per your choice and taste  and it will reflect the essence of your individuality …and that’s where you develop a niche ….a difference in approach and create wonders . I tried keeping the demand in order and priority but also created something different  not likely the old fashioned butterscotch cake . Keep trying ….keep innovating !!!

Ingredients : Vanilla cake base : 2 eggs, 1 cup refined flour, 1 cup powdered white sugar, 1 teaspoon vanilla extract , 1 cup butter , 1 teaspoon baking powder, 1/2 teaspoon baking soda.

Butterscotch Syrup : 50 g butter , 1 cup brown sugar powdered, 1 cup fresh cream .

Cake Icing : butterscotch sprinklers, Whipped cream as per requirement .

Servings : 6 to 7 pieces,

Method : Beat up butter sugar and egg till it doubles it volume and lighter in texture. add in vanilla extract . now mix all the dry ingredients for cake base and cut and fold to a smooth batter. grease a round baking tin and pour in the batter evenly. In a preheated oven bake the cake at 170 degrees centigrade for 25 to 30 minutes. Once baked take it out and cool it till it is okay to cut it . Preferably bake the cake one day before icing so that it doesn’t crumble on the day of icing.

For butterscotch syrup just heat butter and brown sugar together and melt them until it a thick dense liquid . Add in the fresh cream and whip it continuously to have a smooth syrup. It will be done after 5 minutes . Consistency should be smooth pouring .

Whip the cream in a cool room at the time of icing only .

Cut the cake into two halves but horizontally . top one base with whipped. put up the other base and slowly with help of a knife and smoother plate top it up with whipped cream and get a smooth layer on top. Use decorative nozzles to create fizz up and pour in the cooled syrup still flowing though on top and sprinkle butterscotch sprinklers . Cake is ready .



Classic Chocolate Cake with Sesame Shards !!!


Baking a cake is the first step and baking a chocolate cake is a mandatory step. I completely have fetish for chocolate …. the cocoa smell itself ignites the craving within . Now to bake a chocolate cake is traditional but to improvise it with different elements just adds on the X factor . Hungerstruck is not a brand yet but I have few ardent followers in my friend circle who are always looking to give me business …love you guys . There was a party organised within office to bid adieu to our dear boss . Now who was the bake chef …..tadddaaaa ….Hungerstruck ! I slogged for like 3 to 4 hours after work and tonnes of passing worksheets plus long travelling hours and still  managed to finish my first official cake order. Phewww ….I am not done yet ! Do enjoy reading the recipes and my teeny weeny little Hungerstruck stories ….there will be more of such stories in future …Amen !

Ingredients :

For the base cake :  1 & 3/4 th cup of refined flour , 1/4 cup cocoa powder, 1 teaspoon baking soda , 1 teaspoon baking powder, 1 cup powdered sugar , 150 g of unsalted butter, three eggs , 1 teaspoon vanilla essence .

For icing and decoration : 200ml fresh cream , 50 g unsalted butter ,  2 & 1/2 cups of grated dark cooking chocolate , roasted sesame seeds , dark big size grapes to decorate .


Servings : 2 pound , 8 large slices .

Method : Baking cake is simple just whip the room temperature butter with sugar till its light and frothy . Add the eggs and vanilla essence to the mixture and beat it till volume turns out double . Mix the dry ingredients with this mixture and if its thick to smooth-en it add a bit of milk . Pre-heat the oven at 180 degrees centigrade and grease the baking dish . Add in the batter , dab it to even and bake for 30 to 35 minutes approx . Once baked wait to prepare the icing until cake is at room temperature .

For icing you just need to heat butter and chocolate in a double boiler and once melted add in the cream to it  set aside until it solidifies as butter consistency in room temperature. Melt some dark chocolate separately and add roasted sesame seeds to it . Take butter paper and with a big spatula take out a portion and spread unevenly . refrigerate it for 10 minutes and the chocolate shards are ready . Now take a cake base cut out keep the cake on top spread the chocolate cream evenly on all sides . With a finger create a swirl to give a look to the cake spread out the grapes as you like it and also re -arrange the shard pieces accordingly . Cake is ready to be sliced .



Brown Marble Cake !!!


Marble cakes reminds me of my childhood when my mum used to bake a cake without a oven that to in pressure cooker . They were the fluffiest , softest , yummiest cakes from my memory lane . I learnt cooking from her and still call her to take tips . She still thinks I need a lot of lessons but when she hears about my blog from my friends and family I know she is always proud within . This marble cake recipe is from my mums kitchen , I always feel her cakes were best but I still try to match up with her . CHEERS to my Mum !

Ingredients : 1 & 1/4 cup refined flour, 100 g unsalted butter , 1 & 1/4 cup powdered brown sugar, 2 tablespoon cocoa powder, 1 teaspoon vanilla essence , 2 large eggs , 1 teaspoon baking powder, 1 teaspoon baking soda .

Servings :  8 slices .


Method :  firstly beat the eggs sugar and butter together till they are soft and fluffy with light texture, add in the vanilla essence and mix gently . Divide the refined flour baking powder and baking soda into two portions . Mix cocoa powder in one refined flour portion. dry stuffs are ready . Now divide the butter, brown sugar and egg mixture into two equal portions and mix separately with refined flour mixture. This is the only hectic part. Once the batter is ready just grease the baking dish with butter thoroughly and dust it with refined flour . Preheat the oven at 170 degrees for 10 minutes. Now layer by layer pour in the batter on the baking tray. Trick is to pour in the white batter first and then chocolate cake batter next . Once the pouring is complete level up the baking tray and with help of finger just make a swirl on top to get a marble effect better  . Bake the cake till 25 to 30 minutes. After cooling the cake a bit after baking cut into large slices and serve .

Note : If you feel your batter is slightly dry please add in a bit of milk to have a smooth flour in the batter. Be careful while adding the milk. Usage of brown sugar will give the brown texture to the brown marble cake !


Brownie Cookies !!!


Today’s recipe is brownie cookies. Chocolate lovers always remain loyal to cocoa . Yes , I am one such loyalist .I have no regrets if I ate them ….many in number and had dinner after words. Its was totally irresistible to surpass that aroma from my oven and just store them for others to eat . Without any grinning , cribbing and worries I had five .

Its always fun to experiment but when you have hunger and you crave something sweet you just bake something of chocolate. I have a large rather giant sweet tooth . That’s why I still have chubby cheeks. Can’t help it life is too short for me to give desserts .


Ingredients : 1 and 1/4 cup refined flour , 1/4 cup cocoa powder, 1/2 cup dark chocolate chunks, 100 g butter refrigerated and cut into cubes, 1 teaspoon baking powder, 1/2 teaspoon baking soda , 1 cup powdered sugar.

Servings : 20 cookies

Method : Mix butter sugar and chocolate chunks together and once it thoroughly mixed add on all the dry ingredients and make a soft dough. Let it settle for 10 minutes cling wrap it and refrigerate for 30 minutes. Once out of fridge take equal portions and with two palms make even flat cookie by applying pressure through fist. Once done preheat the oven at 170 degree centigrade. Place the cookies with a distance to each one and sprinkle a bit of chocolate sprinkler for garnish and bake for 20 minutes. Once done take it out and eat . You will not regret I can bet.

Note : Cookies freshness lasts for 3 to 4 days .