Classic Chocolate Cake with Sesame Shards !!!

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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 .

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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 .

🙂

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Brownie Cookies !!!

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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 .

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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 .

Crispy Corn Chaat !!!

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Saturday night must haves are always fried , tangy , crispy and I have to admit little high on calorie. Come on…… a day of  high calorie wont harm . Okay ! I admit , I was craving for something spicy , corny  and fried . I love sweet corn and can eat it raw. In my university days there was a shop near my hostel named as Corn club and it was my favourite hangout. I picked up there recipe and tried it today . It was nostalgic while having it without my roomies …., those rainy days , scooter rides and my constant nagging for riding me till corn club  gone are those best days of my life but good part is I can still recollect those memories having corn club junkies. Do try it , its easy , quick and very very very tasty .

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Ingredients : 1 & 1/2 cup sweet corn kernels , 1 teaspoon pepper, salt to taste, 1 tablespoon refined flour, 1 tablespoon corn starch , olive oil for frying ( I have some health standards at least….lol  ), 1 tablespoon sweet chilly tomato ketchup, 1 small onion chopped finely, 1 tablespoon cilantro chopped finely, 1 green chilly chopped .

Servings : 2

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Method : Mix refined flour, corn kernels, corn starch , pepper and salt add a 1/2 tablespoon water and make a mixture. Heat oil in a pan and fry them till golden brown and crispy. Put them on a thick napkin and let the paper soak extra oil…..see I am still thinking of health . Now immediately mix rest all the ingredients with hot crispy fried corns and serve it as quickly you can . And we are loaded with junk again .

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