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 !
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 .
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 . https://nishachakraborty.files.wordpress.com/2015/08/dsc_1715.jpg
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 !
Sometimes regular ingredients can create magic in your dish . I am talking about ingredients which are easily available , very popular and still no innovation is made . I was in mood to experiment again . I love the part of wanna be kitchen scientist sometimes and just enjoy the success or failure. Ultimate innovations where mistakenly achieved so never give up experimenting . Its funny but I become a total nuts or cry sometimes when I fail but the moment things go correct everything just blossoms up and I am my happy spirit all over again . Irony of life may be …..in no mood to bore you all just discuss recipe …..
Ingredients : 300 gm boneless chicken cut into small pieces, 2 tablespoon Bengal mustard sauce ( kasundi : we say it locally ), 1 tablespoon honey, salt to taste , 1 cup gram flour (Besan ), 1 tablespoon poppy seeds, 1 teaspoon turmeric powder, salt to taste, 1 beaten egg, 1/2 cup refined flour or rice flour .Oil for deep frying
For Salad : half grape fruit peeled off completely , 1 apple , 1 green chilly ,1/2 a capsicum cut into thin slices, half a lemon to squeeze out juice, Salt to taste , 1 teaspoon sugar powder.
Servings : 4
Method : marinate chicken pieces with Bengal mustard sauce , honey salt and keep it aside for 30 minutes. meanwhile just mix gram flour , rice or refined flour , salt , turmeric powder, egg with a bit of water to make a batter with semi thick consistency. Heat the oil in a pan after 30 minutes dip the chicken pieces in batter prepared and deep fry it until crispy and golden brown. Mix all the ingredients for salad ( prepare it after frying fritters to manage freshness.). Serve them together and enjoy the dish .
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 .
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 .
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
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 .
When its monsoon baking is always fun. One fine evening and was early from work , was craving for something sweet and crisp. Taa daaa our cute little oven came to my rescue and I baked chocolate chip cookies. Its a totally vegetarian recipe so no fuss…just try its as simple as a 2 + 2 = 4 .
Ingredients : 100 g salted butter, 1 cup refined flour , 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 cup dark chocolate chips , 1 cup sugar powder, 1 teaspoon vanilla extract, 1 tablespoon milk to form a soft dough.
Servings : 20 mid cookies approx.
Method : Mix butter and sugar very thoroughly add in vanilla essence, sieve refined flour , baking soda , baking powder together. In the butter and sugar mixture add in chocolate chips and the refined flour mixture. Firstly with help of two palms thoroughly mix the butter and flour so that flour absorbs all the fatty moisture and forms a crumble. Now add in milk to make a soft dough. wrap it up with a cling film and refrigerate it for half an hour. Once done with a rolling pin spread out the dough in a 1 centimetre thickness and cut out cookies with cookie cutter of your choice. Preheat the oven at 170 degree centigrade for 8 to 10 minutes. Once done take a baking tray moist it with butter and add in all the cookies at a equal distance. Sprinkle a bit of chocolate chip on top of the cookies and bake it for 25 minutes . Cool it a bit and have them .
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 !!!