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Chocolate Cake Recipe | With Ganache and Mousse – Eggless Baking Without Oven

Hey Foodies,

As the title says, Here I bring my Eggless Chocolate Cake filled with Ganache and frosted with Mousse and obviously made without oven ๐Ÿ™‚

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Well, its chocolatyness to the core.. You gotta try this for sure.. Lets have a look at the easy recipe.. Warning, Pretty long and extremely detailed recipe ahead ๐Ÿ˜› ๐Ÿ™‚

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Chocolate Cake Recipe | With Ganache and Mousse - Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake: Maida/All Purpose Flour - 1¼ Cup
  • Cocoa - ¼ Cup
  • Butter - ½ Cup
  • Powdered Sugar - 1¼ Cup
  • Milk - 1¼ Cup
  • Lemon Juice - 1 Tbsp
  • Instant Coffee - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp {Only if using Unsalted Butter}
  • For Ganache: Cream: 150 Ml {I used Non Dairy Whipping Cream, You can use Low fat cream as well}
  • Chopped Chocolate: 150 gm
  • For Mousse: Cream: 250 Ml
  • Powdered Sugar - ¼ Cup
  • Chopped Chocolate: 125 gm
  • Other: Sugar Syrup: Few Tsps (Just mix equal amounts of Sugar and Water together)
  • Salt: 1½ Cup
Instructions
  1. For Sponge Cake: Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.
  2. Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame, till then lets prepare the batter.
  3. Add the lemon juice to the milk. And keep it aside for 5 mins.
  4. In a mixing bowl, add in the butter and beat it well for about an minute.
  5. Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.
  6. In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt(if using unsalted butter), cocoa and coffee twice.
  7. Add half of the dry mix and all the buttermilk(Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.
  8. Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper(optional) and grease it with oil as well.
  9. Add all the batter to the tin and tap it once.
  10. Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.
  11. Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.
  12. Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.
  13. For Ganache: Take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.
  14. Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.
  15. Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours..
  16. For Mousse: Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.
  17. In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.
  18. Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.
  19. For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.
  20. Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.
  21. Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.
  22. Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.
  23. If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.
  24. Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate and enjoy ๐Ÿ™‚
Notes
For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done!
For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins and you're done!

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Well, That was quite long but its very easy to make.. ๐Ÿ™‚ Be sure to try and let me know how it goes ๐Ÿ™‚ Here’s a slice for you ๐Ÿ™‚

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Video Recipe:

Thatโ€™s it for today, Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Homemade Condensed Milk Recipe | Basic Recipes

Hey,

Well, We use condensed milk for many recipes, Including Eggless Cakes, Kheer, and lotsa more yummy stuff..

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Now, why buy that overpriced canned stuff? When you can make Fresh at home, that too with real natural ingredients..

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Serves: 330 Grams
 
Ingredients
  • Milk - 500ml {Toned}
  • Sugar - 1 Cup
  • Baking Soda - 1 Pinch {Opt.}
Instructions
  1. In a pan, pour in the milk and add the sugar.
  2. Heat this up in medium-high flame, stirring regularly. It should take about 20 mins for it to reduce. Milk can froth up and boil over anytime, keep an eye.
  3. We just need to stir this and cook, that's it. Suddenly after 17-18 mins you should see a very vibrant color to it and the texture will be very frothy.
  4. Switch off the flame and add the baking soda(optional). Stir well and let it cool.
  5. Once cooled, stir well and store or use immediately.

That sounds easy, and yet is perfect for any dish.. But, I love licking it…

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Video Recipe:

Thatโ€™s it for today, Hope to hear from you soonย :)

Thanks for stopping by,

CookingShooking is onย YouTube,ย Facebook,ย Google+,ย ย Twitter!

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Double Chocolate Ice Cream – Low Fat Ice Creams | Without Ice Cream Maker

Hey Foodies,

Thank you

for appreciating my Low Fat Butterscotch Ice Cream a lot.. Here, I bring my Double Chocolate Ice Cream or Chocochip Ice Cream ๐Ÿ™‚

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That looks mouth watering isn’t it? Perfect of beating the heat.. As the summers rising up here, See how the ice cream melts.. The video lights make that melt even faster ๐Ÿ™

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Nonetheless, Its scrummy! Lets make some now ๐Ÿ™‚

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Ingredients
  • Low Fat Cream - 1½ Cup
  • Powdered Sugar - ⅓ Cup
  • Milk - ¼ Cup
  • Choco Chips - ¼ Cup
  • Melted Chocolate - 50 Gms OR Cocoa Powder - 2 Tbsp
  • Vanilla Essence - Few drops
Instructions
  1. Place a bowl, and electric beaters in freezer for 30 mins.
  2. [This Step is if you are using chocolate and not Cocoa]Boil some water in a sauce pan, place the chocolate in a bowl and keep that over the sauce, melt the chocolate in simmering water stirring chocolate reguarly.. Make sure that water isn't touching the bowl.. Once melted, keep aside..
  3. Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to stiff peaks. Watch my video for detailed recipe for whipping low fat cream: www.cookingshooking.in/whipamulcream
  4. Once its double in volume add in sugar and beat it to form peaks. Once its whipped, take a small portion of it and add it to the melted chocolate. Mix these well, now add this mix to the whipped cream. And mix well. OR if using cocoa, just add it to the whipped cream.
  5. Now add in the milk, and vanilla. Once well mixed cover and freeze the mix for a couple of hours.. Once frozen serve as desired ๐Ÿ™‚

No more excuses please! There’s no use ice cream maker or heavy cream.. Its a foolproof way..

Make and relish the joy of making chilled goodies in summers ๐Ÿ™‚

Video Recipe::

Thatโ€™s it for today, Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+,

Twitter,!

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Chocolate Sponge Cake – For Pastries/Layered Cakes | Vegan | Eggless Baking Without Oven

Hie Friends,

Lot of the times, When we make an pastry or an cake which is layered, Just like my White Forest Cake.. We face problems while layering it, All because the cake might be very soft and moist.. Here, I come with the solution..

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Today, lets make an sponge cake.. This cake is firm, yet spongy! Not to forget, the oil in the cake keeps it moist.. And the dark chocolate goodness is amazing! So lets make it..

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Chocolate Sponge Cake - For Pastries/Layered Cakes | Vegan | Eggless Baking Without Oven
 
Ingredients
  • All purpose Flour/Maida - 1 cup
  • Sugar - ½ cup
  • Cocoa powder - 3 tbsp
  • Oil - ¼ Cup
  • Water - ¾ Cup
  • Corn flour - 2 tbsp
  • Salt - ¼ tsp
  • Baking Soda - ½ tsp
  • Vanilla extract - 1 tsp
  • Vinegar - 1 tbsp
  • Instant Coffee - ¼ tsp
  • Salt - 1½ Cups [For Baking]
Instructions
  1. Take a pressure cooker or a idli cooker. Add in the 1½ cup salt and spread it. Once well spread, place a wire stand and also put a perforated plate over it. Cover and heat until we're ready with batter.
  2. Lets sieve our dry ingredients. Take a sieve and sift in your flour, sugar, cocoa powder, corn flour, salt, baking soda, and instant coffee in a bowl.
  3. In another bowl, mix your oil, water, vanilla and vinegar.
  4. Mix the wet and dry ingredients. Our cake batter is ready, now lets prepare our cake tin.
  5. Take any 6" or 7" steel/aluminium cake tin and add a few drops of oil. Spread it all around. Now add 1 tbsp maida/flour and spread/dust all over. Discard any left flour.
  6. Transfer the batter to the tin and place the tin in the cooker. Cover quickly and bake in low-med flame for 25-30 mins. Or until a toothpick inserted in the center comes out clean.

  7. After its baked, let it come down to room temp. Then slice, and make your favorite pastry or layered cake, or enjoy as wedges ๐Ÿ™‚

You’ll be stunned, this easy