Coffee Cake with Chocolate Ganache Frosting

This Coffee Cake with Chocolate Ganache is the latest addition to my list of comfort desserts.

It’s a guilt-free dessert (if such a thing exists!). It’s not guilt-free cause it has any less sugar or anything, but it’s just quite light and sinful yet doesn’t make you feel like you’ve committed one, plus, it has almonds and a chocolate frosting and coffee.

This cake came to me at a point in time when I was seriously craving a coffee cake, something on the lines of a tiramisu or a frosted coffee cake (something slightly more richer than this – more like a birthday cake).

A definite crowd pleaser this one!

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Now coming back to how I came across this – The recipe which started this coffee chocolate madness belongs to a lovely lady – Anita. The recipe can be found on her blog. Anita also taught me how to bake sourdoughs (more of this soon! – hopefully). And I knew, that coming from Anita, this recipe is gonna be a hit.

Her recipe can be found here. If you make it – let her know how you liked it!

I made just a couple of changes to her recipe. My slightly tweaked version can be found below.

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Here is what you need:

  1. For the Cake:
  • 1 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • 3/4 Cup Butter
  • The original recipe calls for oil – but I really wanted a richer cake – so I used butter instead
  • 1 Tablespoon Coffee Powder (Instant)
  • 4 Tablespoons Milk
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Chopped Almonds

2. For the Ganache:

  • 150g Heavy Cream
  • 250g Semi-Sweet Chocolate (Chopped)

What you need to do:

  1. Pre heat the oven to 180DegreesC
  2. Grease and prepare a cake pan – 9″ works but I baked it in a 7″ Bundt pan. In case you’re using a budnt pan – grease with butter and then dust with flour to make sure the cake comes out easily
  3. Sift together flour, salt and baking powder- set aside.
  4. Beat butter and sugar together in a stand mixer with a paddle attachment until pale and fluffy.
  5. Add in the eggs – one after the other, beating well after each addition.
  6. Once the eggs are well incorporated add in the vanilla.
  7. Simultaneously – dissolve the instant coffee powder in the milk and add that in as well.
  8. Toss the chopped almond in the flour mix.
  9. Add the flour and almond mix to the egg batter and fold gently, without over mixing the batter.
  10. Bake for 30-35 Mins until a skewer inserted – comes out clean.

For the Ganache:

  • Heat the cream in a sauce pan just until it begins to simmer around the edges.
  • Pour over the chocolate – let sit for a minute or two and then whisk it till all the chocolate is melted and you have a ganache of spreadable consistency.

To assemble the cake – Slap and slather on the chocolate all over the curves of your bundt cake and eeeeat it guilt-free 🙂

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Strawberry Cake

This cake is all ❤ . Literally. This strawberry studded cake looks like a fleet of hearts.

In Delhi, we only get strawberries for a few months during the winters, so I need to make the most of it. It’s almost stressful when my mother gets me boxes of these berries, and then I know I have to do justice to them or else I will end up feeling miserable.

This cake is a Martha Stewart jewel, as are most of my cakes, including my go-to banana bread recipe.

If you have friends and family who don’t like frosted cakes.  This is a great option! It gives you a fruity tartness from the berries and the ever comforting vanilla sponge cake at the bottom.

So without further ado, below is the recipe – inspired by Martha Stewart.

Strawberry Cake

Strawberry Cake

Here’s what you need (all ingredients need to be at room temperature):

  • 85g Salted Butter
  • 1 1/2 Cup Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1  Cup Sugar + 2 Tablespoons Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Milk
  • 1 Cup Fresh Strawberries – halved

What you need to do:

  • Preheat the oven to 180 degrees C, and line and butter an 8inch cake tin
  • Sift together the Flour, Baking Powder and Salt
  • Place the Butter and Sugar in a stand mixer and beat on medium speed for about 4 minutes until really pale and fluffy
  • Once the Butter and (1 Cup) Sugar is all fluffed up, crack in the Egg, followed by Vanilla Extract until its well incorporated
  • Now, in basically three steps we need to alternate and put in the Flour Mix and the Milk, in a way we end up adding the remaining flour at the end.
    • Add 1/3 of the flour mix – then  1/2 of the milk – 1/3 of the flour mix – then the remaining half of the milk – ending with the last 1/3 of the flour mix
    • Do not over mix  – just fold it will everything is incorporated and there are no dry lumps of flour
  • Transfer the batter to the prepared cake tin
  • Now, remember those halved strawberries? Arrange the strawberries on top of the batter with the cut sides facing up.
  • Once the strawberries are arranged – Sprinkle the reserved 2 Tablespoons of Sugar on top and bake till golden.
  • It takes about 10 mins at 180 degrees then lower the temperature to 170 for another 30-40 mins.

Eat it with a hot cup of coffee or in bed 🙂

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Thai Coconut Sticky Rice with Mango

Thai Coconut Sticky Rice with Mango is a classic and one of the good asian desserts. Is fried ice cream Asian? Or an American invention? What about those crispy wanton noodles with honey and vanilla ice cream?

Being a complete dessert person myself, I was convinced that desserts didn’t really exist in Thai, Japanese and Korean cuisines. Boyyyy oh boy was I wrong.

On my trip to Bangkok last month, I discovered Sulbing, a korean dessert cafe, which serves a magical bowl that has shaved milk ice with condense milk, fresh fruit, whipped cream and cheese, which is by far the best iced dessert I have had in south east Asia.

Then came the Bake Cheese Tart, a Japanese cheese tart from Hokkaido, Japan which kicks every cheesecake I have ever had’s butt.

Then comes the most soothing coconut sticky rice with mango, which I actually learnt how to make when I went for a cooking class in Bangkok. This dessert gives a great opportunity to celebrate the Indian mango season.

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You can find the recipe that Chef Leez taught me below.

Here’s what you need:

  • 60 gm sticky rice
  • 1/4 cup coconut cream – freshly made goes best with this recipe! Watch a youtube tutorial on how to make coconut cream with a shredder
  • 3/4 tbsp coconut sugar
  • pinch of sea salt
  • 1 ripe mango

Here’s what you need to do:

  • Soak the sticky rice in room temperature water for 3-4 hours before steaming it. (Read package instructions – The best way to cook sticky rice is by steaming it!)
  • Heat coconut cream over medium heat, add sugar, salt and warm the cream will its steaming hot  – don’t let it boil.
  • Remove from heat, add the stick rice to the bowl of hot cream, cover and let it sit for 15 minutes.
  • Place sticky rice in a bowl, top it with sliced mango, and top it up with fried moong dal!

Enjoy it with cold mango and hot sticky rice!

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