Classic Chocolate Cake with Sesame Shards !!!

DSC_1755

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 .

DSC_1754

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 .

🙂

DSC_1765

Cappuccino Cup Cakes !!!

DSC_0878

Another baking session and I am getting better and better. This time to break the monotony i tried my favourite flavour coffee. I baked Cappuccino Cup cakes by just adding a teaspoon of coffee and practiced few icing techniques. Trust me ….I love myself after that. I am finally getting the feeling of overcoming my fear of baking and spoiling tonnes of butter and refined flour. After all practice makes the man perfect (as my Dad always said)….and I now understand what you meant Papa….I will never give up baking now ….yippeeeee!!!!

Ingredients : 1 cup (Measuring cup) refined flour, 1 cup sugar, 100 g unsalted butter , 2 eggs, bicarbonate of soda 1 teaspoon, Baking powder 1 teaspoon ,  1 teaspoon vanilla essence , 1 tablespoon coffee powder (Instant coffee ), 1/2 a cup milk if required to loosen the batter a bit.

Whipped cream for Icing.

Servings : 10 to 15 mini cup cakes

Method : Firstly  mix butter and sugar until mixture gets fluffy. We need to whip it thoroughly to get the fluffiness . Once achieved that (I am making this sound like science lab experiment  …ha ha ha ) add in eggs and vanilla essence whip the batter for 5 minutes until the mixture becomes lighter . Once done add refined flour , baking powder, bicarbonate of soda and coffee powder mixture which is sieved together before adding in the final batter. mix the batter using cut and fold technique and if you feel the batter is little thick try and add a bit of milk gradually to change the thickness a bit loose. Take greased cup cake mould I used silicon moulds you may use your regular cup cake moulds . with the help of two spoons just pour in a spoon full of batter in the moulds giving it enough space to fluff up. Preheat the oven for 10 minutes at 170 degrees centigrade. Once preheated bake the cup cakes for 22 minutes. Once ready cool it off and decorate it with available chocolates or biscuits along with whipped cream.

Happy Baking !!!