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 .




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 .

Chocolate Fudge Cake !!!


Today is a very special day …its my husbands birthday and i was quiet worried about baking a cake for him . It was 5 o’clock in the evening and I was still stuck in office. I thought I would never be able to make it , but destiny has its call …I somehow managed to reach home by 6 .30 pm  with all the ingredients in my hand . Now major thing was assembling ,baking and then icing. Gosh I should faint ….that’s what I felt that very moment. My mother-in -law came for the rescue and she helped me in assembling the things i need to bake. Then there was no stopping I just did it again. I love my family and their small little gestures to help me in time of crisis. They all settle with ease when I loose my temper I owe them a lot. So dear all…..I could finally manage for a midnight surprise the way I wanted for my Best Man ….Love you . Though we fight a lot we have our reasons to do so ….but we still Rock…!!!

Ingredients : 1 and 1/4 cup of refined flour, 1 &1/4 teaspoon of baking powder, 1/2 teaspoon of bicarbonate of soda,  3 cups  of grated dark chocolate, 1& 1/4 cup of unsalted butter, 1 cup of brown sugar, 3 eggs, 1 teaspoon of vanilla essence, whipping cream  1 cup, 200 ml fresh cream, Choco-chips, 1 cup chocolate syrup.

Servings : 2 Pound Cake. comes to 8 large pieces.

Method :  Its a step by step process follow the steps and its a dam easy job to bake this. Firstly sieve the refined flour and baking powder and baking soda and keep in aside. Now Melt the dark chocolate in a double boiler and keep it aside. With a electric beater firstly beat sugar and butter till it lightens up. Now beat the eggs till it develops soft peaks and just raises it volume to double. Add a bit of vanilla essence to it  and beat for 5 seconds again. Now mix sugar , butter and half of the melted dark chocolate together with light hands and later mix the beaten eggs to it gently. Slowly add on the baking powder, soda and refined flour mixture to it and cut and fold. Once the batter is ready Preheat the oven for 10 minutes in 170 degree centigrade and bake the cake for 30 to 35 minutes.  For icing prepare chocolate gnash by just mixing rest of the melted chocolate and 200 ml of fresh cream . Once the cake is baked cool it in room temperature and ice it with chocolate gnash. Use any decorative icing nozzle and decorate it with whipped cream and chocolate syrup mixture in the way you want. Top it with choco-chips.

Whoof …..hard work pays…!!!

Pomegranate Sooji Halwa !!!

DSC_0959 (1)

Yes , I am talking about something really different , tasteful and very popular Indian dessert . I love royal dinning and taking this liberty once a week is justified. A spoonful or rather bowl full of happiness is worth a take. So Friday dinning is always a special affair as we end a hectic week and just feel charged up for a heavy dose weekend . Try this one and end your quality dinning with a pinch of royalty .

Ingredients : 1 cup semolina (sooji), 2 tablespoon clarified butter (ghee), 1 cup assorted chopped dry fruits (of your choice), 2 cups of pomegranate juice, 1/2 cup powdered sugar, 100 ml condensed milk, 1 teaspoon cardamom powder.

Servings : 4

Method : There is two steps involved which needs to be done side by side. Firstly take two pans both nonstick , Heat both of them in a medium flame. In one add powdered sugar and pomegranate juice and keep heating until it has come to boil. On the same time  we will heat clarified butter in the second pan and add in semolina, assorted dry fruits, and roast them until it turns light brown. Once both of this process reaches the desired texture as told kindly mix in the juice and sugar solution in the roasted semolina pan and stir well so that it absorbs maximum moisture and raises its volume to double its size. Add in the condensed milk in it and you will stir till it dries out and separates clarified butte from sides. Add in the cardamom powder in it and your are done with the royal dish. The pomegranate juice gives its a distinctive colour and a very nice flavour. Its different try out !!!

Strawberry Mousse Pasteries !!!


As I earlier mentioned I am not a baker kind ….but I always try to make an honest effort to make things work out while I try n bake. I have always tasted strawberry mousse with a white base cake but I tried chocolate base with my new strawberry mousse pastry recipe. Its simple to bake the cake and chocolate tastes heaven with strawberries. This attempt was made to impress my husband on Valentines day … this recipe was dedicated to the man I love ….<3 and guess what he loved It ….woohooooo!!!!

Ingredients : For Eggless Chocolate cake :1 cup refined Flour , Baking Soda 1/2 teaspoon, Baking Powder 1 teaspoon, Sugar (Icing ) 2 Tablespoon, Cocoa powder 2 and half tablespoon, Vanilla essence 1 teaspoon, 100 g unsalted butter, Condensed milk 200 ml, half cup milk to smooth-en the batter (If required), Vinegar 1/2 a teaspoon (It softens the cake ).

For Strawberry Mousse: 1 cup finely chopped fresh strawberries, 2 cups of whipped cream, 2 tablespoon Icing sugar, 1 /2 cup strawberry crush, 1 teaspoon gelatin soaked in warm water until its dissolved (Soak the gelatin in warm water at the time of making mousse).

Choco-chip and halved strawberries for decoration

Servings : 8 to 10 pieces

Method :  For Sponge Cake : 

Firstly Mix the butter and sugar , till fluffy. Then add baking powder, Baking soda and milk maid and whip. Now add the chocolate powder and vanilla essence. MIx well . Lastly add Refined flower, vinegar and milk(If required).

Now grease the cake tin and dust it with flour. Pour the batter neatly in the tin. Now preheat the oven for 10 minutes at 140 degrees. Then put the cake in it for 30 to 40 minutes . Let the cake cool before unmoulding it .

For Strawberry Mousse : 

Heat strawberries and icing sugar in a non stick pan on medium flame and add the strawberry crush after 2 minutes once the sugar dissolves. Bring this to a thick consistency and the off the flame. Once done cool it off . Add warm water to the gelatin and dissolve it in water with double boil technique or microwave it for 10 seconds. Add the gelatin to the strawberry sauce and whip it vigourously. Add whip crream to this sauce and cut and fold to mix it. Keep this in a air tight container and refrigerate it without opening the fridge during that time.

Assembling of the pastries. :

Take a mold where you can fit it the sponge cake and spread the mousse on top of it evenly with a help of a flat spatula. Set this for 2 hours in refrigerator and once its holding the mousse well you can take out the mold slowly and neatly dress the sides and cut it into square shape pastries. Top it with strawberry halves and choco-chips.

Rum Fruit Cake


I am not a baker kind but always craved to bake something, but fear of not getting a perfect  cake ruined my enthusiasm . After today that fear is lost somewhere. Yes!  I baked  a Rum fruit cake, as it was my father-in laws birthday and it turned out to be my best baked cake so far. To add gloss to it and make it look like a birthday cake I topped it with whipped cream icing  and some cherry on top was inevitable.This cake is a superb tea -time snack and the aroma is just classic …..if you are tempted  …try your own …!!!!

Ingredients :  200 g of refined flour seived properly, 200 g of salted butter kept in room temperature, 200 gm of powdered sugar, 1 teaspoon of baking powder, ¾ teaspoon of sodium bicarbonate, ½ cup rum, 1 cup of assorted dry fruits (resins, tutty fruity, cashews, chopped dates), 3 eggs, 1 teaspoon of vanilla essence, For Icing :  2 cups of whipped cream, 1 cup canned cherries.

Servings : 8 cake slices

Method :  Firstly with help of a whipper whip butter and sugar together till sugar misex well and butter lightens in consistency. Beat three eggs with vanilla essence  in the butter sugar mixture and whip it well for about 20 minutes until eggs lightens up and form soft peaks. Soak the assorted dry fruits in rum and keep for tem minutes, mix baking powder and Sodium bicarbonate in refined flour and seive once again. Once its both the tasks are done add rum and dry fruit mixture in the egg butter and sugar mixture and cut and fold. Now slowly add on refined flour and cut and fold until its mixed properly. If the batter thickens up a bit add a little milk to loosen the batter, but not very liquidy. Preheat the oven at 170 degree centigrade and take a greased baking dish and pour the batter in it and dab it to settle the batter evenly. Once the baking dish is ready and oven is preheated bake the cake for 45 minutes in 170 degree centigrade. Take the baked cake out of the oven and cool it first to room temperature. Once done roughly spread the whipped cream and top it with cherries. A lovely tea time dish is ready.

Cardamom Flavoured Cold Coffee !!!


Coffee goes well with chocolate we all know that. I wanted to break the monotony for a while and experimented some different aroma and guess what it turned out to be more refreshing than my old cold coffee recipe. Its always fun to go against the stereotype and I thoroughly enjoy my experiments in the kitchen. Today I have reason to celebrate as my experiment turned out to be great. So lets go for it ….

Ingredients :

Coffee concoction: 6 to 7 teaspoons of instant coffee (Nescafe original will suffice), 8 to 10 teaspoon of hot water . Mix it and keep aside, 1 teaspoon of cardamom powder very fine powder is what we require but if you have little coarseness will do ….don’t worry,4 teaspoons of powdered sugar , 3 cups of cold milk, 2 teaspoons of fresh cream, Ice cubes if you prefer it to be icy cold(Optional).

Servings : 2

Method : We have already prepared coffee concoction so we have nothing to wait for just mix all the ingredients together in a blender for a good amount of 4 to 5 mins. Pour in your favourite cold coffee glass and grab a book. Sit , enjoy the winter sunshine and sip the cold coffee with a difference …the perfect recipe for a casual day out with yourself.

Happy Experimenting !!!