Are you looking for a quick and easy Chocolate Cake recipe with great flavour? Then you have reached the right place. All the ingredients for this cake, can actually be mixed together right in the pan and even served in the same pan after baking and frosting. This is going to be a nice snacking cake which is going to be loved by the kids and the adults both. This single layer cake has a rich chocolate flavour with a moist and tender crumb.
This cake recipe creates the thought of no dirty dishes as it is ‘Mix in the pan Cake’, but I find it much easier to mix the ingredients together in a separate bowl, rather than in the pan. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, we also add a little lemon juice to the batter, which causes a reaction between the cocoa powder. And lastly, while I have used melted butter, you could substitute with corn, canola, safflower, or even a vegetable oil.
The cake pan doesn’t need to be buttered if you are going to serve the cake directly from the pan. However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of butter paper or parchment paper. Once the cake has been baked and cooled, I like to frost it with Ganache. But this is not absolutely necessary. If you like you can just dust the top of the cake with a little powdered sugar or cocoa powder and serve it on its own or with whipped cream or a scoop of ice cream.
Ingredients:
1.5 cups of All-Purpose flour ( 195 grams)
1 Cup Granulated white Sugar (200 grams)
¼ Cup Unsweetened Cocoa Powder (25 grams)
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/3 Cup unsalted melted butter (75 grams)
1 Cup warm water (240ml)
I tablespoon Lemon juice
1 teaspoon vanilla extract or essence
Chocolate Frosting:
170 grams of semi-sweet chocolate (chopped)
¾ cup cream (180ml)
1 tablespoon unsalted butter, room temperature
Method:
- Preheat your oven to 180° C.
- In a bowl Stir together all the dry ingredients, the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Now in warm water add lemon juice and vanilla extract and mix well.
- Add this mixtre to the dry ingerdients. Also add the butter.
- Mix everything together until blended.
- Bake in a preheated oven for about 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Remove from the oven and place on a wire rack to cool.
Frosting:
- In a heat proof bowl, keep chopped chocolate, cream and butter. Place this bowl over a pan of simmering water. Melt until smooth and shiny.
- Remove from heat and let stand at room temperature until it’s cool and a bit thick and of pouring consistency.
- Once the cake and the frosting both cool down, pour the frosting over the cake. Let stand until the frosting has thickened.
- You can even use some sprinkles or chocolate chips over the cake if you are making for kids.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
Ingredients:
1 cup or 120 grams whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon powder
1 to 2 pinch of cinnamon powder for sprinkling
one pinch salt
1/2 cup warm water
1/2 cup powdered or grated jaggery
1 large apple or 2 medium sized apples (peeled, Cord and chopped)
1/2 tablespoon vinegar
1/2 teaspoon vanilla extract
3 tablespoon olive oil or any neutral flavored oil
Method
1. First of all pre-heat your oven to 1 80°C or 350°F.
2. Then line a muffin tray with muffin liners
3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside
4. Then rinse, peel core and chop the apple.
5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved
6. Then add vanilla extract and oil and again mix it very well.
7. Now add vinegar and again mix well.
8. Add the dry ingredients now
9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency.
10. Finally add the chopped apples.
11. Now again with light hands mix the apples with the batter.
12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins.
13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean.
14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack.
15. Serve these muffins warm or as a tea time snack with milk, tea or coffee.
16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
- Cool your muffins to room temperature.
- Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
- Place your muffins in an airtight container like a ziploc bag to keep air out.
- Frozen muffins will stay good for up to 3 months.
To Thaw
- Let your muffin thaw at room temperature. (Take about 30 minutes.)
- Microwave for about 30 seconds.
I love baking muffins, not only they are delicious. But they are a easy to make. You just measure few ingredients and dump them into a bowl, mix it and bake it. This is one kind of recipe, no creaming of butter is involved. It calls only for oil but the muffins turns out so moist and delicious. Not to mention so chocolaty. These Muffins needs handful of ingredients and they are quick and easy to make, It hardly needs 10 minutes to prepare, 20 minutes of cooking time and , super soft, spongy and moist chocolate muffins are ready.
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Watch detail recipe here
INGREDIENTS
1 ½ cup Refined Flour
1 cup fresh curd
½ cup oil
¾ cup sugar
1 ¼ tsp baking powder
½ tsp baking soda
1 1/2 tsp Vanilla essence or extract
1/4 cup Cocoa Powder
1-2 tbsp Milk
METHOD
- Preheat oven to 180°C for ten minutes.
- Take you muffin tray and line it with liners or grease it with butter or oil, if you do not have liners.
- In a bowl mi curd and sugar well until sugar completely dissolves.
- Then add baking powder and baking soda and mix well. Now wait till 5 minutes.
- After 5 minutes you will see bubbles appearing over this mixture.
- Now add oil and vanilla essence and beat well.
- In the end, add refined flour in segments and mix well. But do not over mix. Just fold the flour in the wet mixture properly.
- Now add cocoa powder in this batter and again mix well.
- Now is the time to shift the prepared batter into the muffin liners. Once it’s all shifted, tap the tin on the kitchen slab twice to remove the bubbles if any.
- Bake in preheated oven at 180 deg C for 20-25 mins or till a toothpick inserted into the center of a muffin comes out clean.
- Transfer to racks and let cool 10 minutes, then serve warm as it is or with some vanilla ice cream.
- You can serve just like this at tea time or you can decorate it for some special occasion.
- You can keep these muffins for a week in an airtight container and you can also freeze them in an individual packed in a cling film.
Try and Enjoy!
🙂
Eggless Mango Cake
I’ve been getting a few requests to post an egg-less mango cake since mangoes are in season. I’m now going to try various mango cake recipes this summer so that we can find out the perfect one to stay with us always. So starting from today I’ll be making different mango cake recipes and today is the day for egg-less mango cake with condensed milk. I baked this cake on the occasion of my Mom and Dad in law’s anniversary.
So let’s get started.