Tuesday, September 13, 2016

Chocolate Mud Cake with Chocolate Ganache

Dense like a fudge, deliciously moist, super rich and chocolaty, Chocolate Mud cake is a definite hit among any cakes or desserts and truly satisfying for intense chocolate flavor lovers. The chocolate ganache is just perfect as filling and the topping which is finger licking good and makes this cake more desirable.


Chocolate cake is always at the top of the list of my weekend cheat day cravings and my first choice for any birthdays in my family. I was hoping for Naveen to choose this cake for his birthday when I asked what cake he wanted me to bake for his birthday and that was more than a month ago. He loved the combination of creamy and bittersweet chocolate ganache with a chocolaty mud cake.

It is the time for our usual Culinary hoppers monthly Blog hop and the topic is my favorite, favorite baked dishes. I did make a specific dish (Dilkhush) but felt that it is way too simple and scraped the post off. Anyway, I used this recipe for a perfect Mud cake adapted from www.chelsea.co.nz which is very easy and goes very well with dark chocolate ganache.

One thing I learnt about kids after having one of my own is, even though they don't hear you calling their names 100 times a metre away, they can hear you opening a chocolate wrapper in kitchen even if they are locked in a room! (Came across a post that said the same which made me realise that it is so true). My little beast comes running to the fridge as soon as she hears the sound of my Amul dark chocolate wrapper and watches eagerly while I reluctantly cut her a piece. Since chocolate ganache I made did not contain anything else but fine dark chocolate and Amul heavy cream, I did let her eat a huge chunk of the cake (which I regretted in just over 30 seconds!) and she happily smeared it all over her face, body and the floor. It took me more than 20 minutes to clean her up and the mess she made. So unlike me, she looked very satisfied and peaceful.


If you are looking for a blissful chocolate experience, do use good quality dark chocolate and not a chocolate compound. If you are looking for an egg-less version, just skip egg and add 1/4 cup of buttermilk/Yogurt. Please excuse the clumsy piping decoration since I am very weak at it. Hoping that you guys will like it as much as I did, here is the recipe for a classic chocolate mud cake with Chocolate Ganache.

Ingredients (For Mud cake)
Plain flour/ Maida 2 cups
Cocoa powder 1/4 cup
Brown sugar/ Sugar 1 cup
Salt  a pinch
Baking Powder  1 teaspoon
Baking soda 1 teaspoon
Lemon juice of half a lemon
Milk 1 cup
Dark chocolate  250 grams
Freshly brewed coffee decauction 1 cup
Cooking oil 1/2 cup
Egg (optional) 1
Ingredients (For Chocolate Ganache)
Dark chocolate 400 grams
Heavy cream 1 cup


Method: Mud cake


Sieve together Plain flour, Salt, baking Powder and Baking soda. Add sugar, cocoa and mix well.
For a cup of milk, add lemon juice and set it aside. In a sauce pan, Mix together coffee, Grated dark Chocolate, oil and egg. Heat under low flame till the chocolate is melted completely and keep stirring.
Once the mixture looks smooth, add the milk and lemon juice mixture, mix and set it aside to cool.


Once the mixture is warm, add it to the dry ingredients, mix well.
Preheat the oven to 180 degrees. Grease and line the cake tins and Pour the batter into them. Tap them to lose the bubbles.
Bake for 35 minutes at 180 degrees and for 5 minutes in 160 degrees. Once baked, let them cool completely before removing them out of the tins.

* Baking time varies in each oven so make sure to check the cakes if they are cooked after 25 minutes.


This is how good the cake comes out. Just so yumm!!



Method: Chocolate Ganache


Grate the chocolate and keep it aside. In a thick bottomed vessel, heat the cream under low flame till it is hot and not boiling. Pour the hot cream over the grated chocolate and let it rest for 15 minutes.
After 15 minutes, stir and mix well till the ganache is smooth.


If you want to glaze the cake, you can pour this hot mixture over your cake for a beautiful chocolate glaze.
To thicken the ganache for filling, let it rest overnight. Keep it covered with a cling wrap.


I have also cut the tops of the cakes and frozen them overnight. To assemble the cake, keep the bottom of the cake on a pre-lined base and pour little sugar syrup. This step is completely optional and I have used coffee to make the cake moist.
Now, fill with Ganache, place the top half of cake and decorate it as per your wish.


* Sorry for such a lengthy post but I hope I have covered everything as much as I could.
*  For an egg-less version, just skip egg and add 1/4 cup of buttermilk/Yogurt.
* Baking time varies in each oven so make sure to check the cakes if they are cooked after 25 minutes.
* Making the cake moist with sugar syrup or coffee is completely optional. The coffee syrup made the cake more bitter-sweet and we loved it that way.
* I coated my cake with the thickened ganache first and then made some hot ganache to pour over it before I piped whipping cream.



Tuesday, August 30, 2016

Coconut Laddoo/ Coconut Laadu/ Coconut Laddu ~~Festival recipes

A delicious creamy dessert, a perfect offering for festivals, Coconut laddus can be prepared within minutes with very few ingredients and definitely makes you lick your lips wanting for more!


Shree Krishna Janmashtami is very special to me since I am attached to Lord Krishna and his teachings from my childhood and have always held him close to my heart and belief. Every year, even though our family does not celebrate it with more than a regular Pooja and preparing some simple payasa, I make sure I prepare all the delicious treats I can think of and make it a grand event. This year, I decided to stick to the desserts and dishes I can prepare quickly and easily. This is one of those recipes I made for this Janmashtami and it was simply delicious.

Since it has been ages since I stopped posting regularly, I have now decided to write up as many posts as I can and let them be in the drafts so that I can post them as and when I like. Anyway, Ganesha Chaturthi is just around the corner and I found this post apt for the occasion.

The recipe is very simple with just 3 ingredients and does not take more than 15 minutes to cook. If you do not have condensed milk, just replace it with a cup of powdered sugar and half a cup of thick milk, bring it to boil and then add coconut.I have used 2 whole coconuts which came up to 2 cups + 1/2 cup when grated and the recipe makes about 20 laddoos. Change the quantities accordingly.

Nutritional Information  (Approx) (per serving)
Energy  68.5 Calories
Fat 4.6 %
Carbohydrates 6.4 %
Dietary Fiber 1.1 %
Sodium 10.4 mg
Vitamin A 0.4 %
Vitamin C 0.7 %
Calcium  2.2 %
Iron  1.6 %
Protein 1 Grams
Sugar 5.3 Grams



Ingredients 
Desicated/Grated coconut 2 cups + 1/2 cup
Condensed milk 1 cup
Cardamom powder 1 teaspoon


If using fresh coconut, dry roast it on medium heat for about 10 minutes till the coconut doesn't seem soggy. Keep stirring so that the color of the coconut doesn't change. Keep it aside to cool down completely.If using ready made coconut powder, skip this step.
Once the coconut has cooled down, Grind it coarsely and separate half a cup and set it aside to coat the laddoos later.
Heat a kadai and add a cup of condensed milk. Keep the flame medium and let the condensed milk get heated up.


Add 2 cups of the ground coconut and mix well. Stir every 2 minutes and keep the flame in low. Cook for 10 minutes and keep stirring every 2 minutes. After 10 minutes, add elaichi/cardamom powder, mix well.


Once the mixture starts to leave sides, remove from flame and let the mixture cool down. When the mixture has cooled down to a temperature that you can touch, make small balls and cover with grated coconut till the ball is well coated. Cool the laddoos completely and serve.


* If you do not have condensed milk, just replace it with a cup of powdered sugar and half a cup of thick milk, bring it to boil and then add coconut.I have used 2 whole coconuts which came up to 2 cups + 1/2 cup when grated and the recipe makes about 20 laddoos. Change the quantities accordingly.
* If refregerated, the ladoos can stay up to 3 weeks.
* The laddoos taste mildly sweet so if you want it sweeter, just add 2 tablespoons of powdered sugar and 2 tablespoons of milk.
* You can also add nuts and dry fruits at the end but fry them in ghee before adding.

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