Wednesday, 12 February 2014

Chocolate Cinnamon Bundt Cake


Is there anything called over-indulgence with respect to bundt cakes? As the new owner of bundt pans it is indeed natural for one to try out various recipes. This is with a large bundt (12-cup) pan.



I once again turned to Divya's blog for a chocolate-cinnamon-bundt cake.

Ingredients
Butter – ½ cup
Water – 1 cup
Vegetable oil – ½ cup
Cocoa powder – 5 tbsps[I used Cadburys]
Plain flour – 1 ½ cups
Wholewheat flour – ½ cup
Sugar – 1 1/2 cups
Salt – ½ tsp
Buttermilk – 1 cup (replaced 2 eggs with half a cup of buttermilk)
Baking soda – 1 tsp
Cinnamon – 1 ½ tsps
Vanilla extract – 1 tsp

Method
Preheat the oven to 375 degrees F (190 degrees C). I set it to 180 degrees C.
Grease a large bundt pan with cooking spray.
Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil.
Meanwhile, whisk together both flours, sugar, and salt in a mixing bowl.
Pour the chocolate mixture into the bowl with the dry ingredients and mix well.
Then, add the buttermilk and baking soda.
Add the cinnamon, and vanilla to the batter. Pour batter into prepared pan.
Bake 35-40 minutes.[Mine took 10 minutes extra]. Allow cake to cool completely in the pan.
Verdict: Wonderfully rich and moist cake. But I usually prefer cakes that do not use oil. That is just my taste I suppose. But for the glossy look and moisture in the cake, I loved the taste.

priya's signature image at photobucket

Thursday, 6 February 2014

Eggless Hershey's Marble cake

What does one do with a bottle of Hershey's chocolate syrup lying the pantry unopened and the little one refusing to have milk shakes made from it. Well there are a lot of things one can do with all that syrup, but the little one was more interested in having a marble cake... And as always the little one wins...

Recipe adapted from Hershey's website

Ingredients
1 cup Hershey's syrup
1/2 tsp salt
1 cup buttermilk
2 3/4 cups APF
3 eggs - substituted with 3/4 cup whole milk for eggless 
1 1/4 tsp baking soda, divided
2 tsp vanilla extract
1 1/4 cups sugar (the recipe says 2 cups sugar, but I reduced it)
1 cup butter

Method


Preheat oven to 350 degress F or 180 degrees C. Grease and flour a 12-cup bundt pan.
Beat butter, sugar and vanilla in a large bowl until fluffy. Add the milk and beat well. Stir together flour, 1 tsp baking soda and salt and alternately with buttermilk to butter mixture, beating until well blended.

Measure 2 cups into a small bowl, stir in syrup and remaining 1/4 tsp baking soda. Pour chocolate batter over vanilla batter in pan. Use a wooden spoon and gently swirl the batters to create the marble pattern. Do not over mix. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes. Remove from pan and cool on wire rack. I omitted the glaze or frosting that the recipe suggests.


Verdict: The cake was yummy. Need to say more? 

priya's signature image at photobucket

Monday, 3 February 2014

One bowl Mocha bundt cake

I did not believe it when fellow bloggers told about how addictive bundt pans are. As the new owner of a couple of bundt pans, I now see myself fascinated by them more than any other pan in my shelf.

I did a quick search on my fellow bloggers recipes for bundt pans. I narrowed down on Divya's recipe and used it verbatim.

One-bowl Mocha Bundt Cake

Ingredients

Brown Sugar - 1 cup
Butter - 60 gms,at room temperature
Egg - 1
Milk - 1/3 cup
All purpose flour - 1 cup
Baking powder - 1 tsp
Salt - 1/4 tsp
Instant coffee powder - 1 tsp
Cocoa powder - 1 tbsp
Cinnamon powder - 1/4 tsp

Method

Preheat oven to 180 degress C and flour a 6-cup bundt pan. 

In a large mixing bowl, add all the ingredients and beat for 3-4 minutes. 


Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.

Let the cake cool in the tin,on a wire rack for 30 minutes.Loosen the edges and center and invert the cake on to the wire rack and let it cool further.

Slice and serve. 




Verdict: Easy simple recipe for a great tasting coffee cake. Serve with evening tea/coffee and devour the heady combination of coffee, cinnamon and cocoa.

priya's signature image at photobucket