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Thursday, 27 October 2011

Foodie Day: Rich Devil's Food Cake

 Yes, you are right. This is yet another food post.

A very exhausting day to everyone. It's been a very rough month for me, filled with all the stress and pressure. In this eleventh year of my education, I am literally bombarded with volunteer works, projects, homework, and tests. And this is where food comes into the story because I eat when I am stressed or depressed. So that's why you are reading an another cake post. 

What is on the table now is Rich Devil's Food cake. I am truly sorry because I can't post the recipe here since I got it from a cookbook that I bought in Borders, so technically, republishing the recipe would be unfair for them.

(i) mixing the cake batter; (ii) layering the cake (iii) frosting the whole cake!

Just a brief summary of what I did and about this cake: it is triple layered cake, having the height of at least 5 inches; this cake lives up its name, it is really rich and dark;  its not-so-sweet frosting is so luscious and tempting; just perfect for Halloween.

I want to keep this post short, but I have last few words. I am perfectly aware that this blog is turning into a food blog, and I am also perfectly aware that I've been doing so much chocolate. But it's chocolate! No one can blame me, haha. Even so, I'm planning to bake carrot cake for the next Foodie Day post. So let us all look forward to that!

And oh, by the way, this cake is also for my beloved bestfriend unni/sister! Happy 17th birthday Unni!

Sunday, 23 October 2011

Foodie Day: Nutella Chocolate Chip Cookies

Nope. It's not Nutella Day. But that doesn't stop from baking these cookies. And seriously, who doesn't love this ever famous hazelnut spread, Nutella?!

Nutella Chocolate Chip Cookies; pardon for the low quality picture

These cookies were actually baked three weeks ago, 7th October to be exact. Initially, I did not intend to post it here. Reason is I burnt badly the last batch of it as I failed to check the oven's temperature. What a shame, seriously. But my conscience won't let me be in peace; it feels like I have neglected these cookies and I feel bad, so here am I still doing it after all!



Nutella Chocolate Chip Cookies
Recipe by: Sarah
Source: Sugar Cooking
Originally adapted from: alphineberry

Ingredients:
  • 1 1/3 cup all-purpose flour
  • 1 tbsp unsweetened cocoa
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp of salt
  • 7 tbsp unsalted butter, at room temp.
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2/3 cup Nutella (chocolate hazelnut spread)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup mini chocolate chips (it's just what I had in my pantry. feel free to just add more of the regular chocolate chips instead)

Directions
  1. Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
  2. Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
  3. Add flour mixture and mix until just incorporated. Add chocolate chips.
  4. Chill for 1 hour. (This step can be skipped if you want, but I always chill my cookie dough because I think it makes a huge difference).
  5. Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.
As you can see, compared to her cookies, mine are a bit darker in colour because I added half tbsp of unsweetened cocoa.


Despite the burnt cookies and all, they were still warmly loved. And of course, Nutella did all the wonders. I am really excited for the next recipe I can try, so let's all wait and stay tune for the next World Nutella Day!

Saturday, 1 October 2011

Foodie Day: Moist and Tender Chocolate Cake

Pick one: A chocolate cake?  Another chocolate cake? Or... chocolate cake? Moist and Tender Chocolate Cake!

Nestle Toll House's Moist and Tender Chocolate Cake

Last week, I looked through my random to do list, it noted "bake a cake by the end of this week". And wanting to narrow down the list of things that I should do,  I quickly visited my favourite food blogs for a cake recipe. Since it's my first time baking a cake all by myself, I decided to start off with the classic, renowned, well-loved dessert of all time, a chocolate cake.

But as the days of the week pass, anxiety flooded through me. Looking back to my baking history, I limited myself only to cupcakes, brownies, mini bars and cookies. I had never stepped inside the world of cakes. So with all the worriment and hesitation, I was thinking of not doing it after all for the meantime. I just had a feeling that I will mess up everything. Haha.

A good thing though, a friend of mine asked me"Can you bake a cake?", and taken aback because of this, I decided to take this as a challenge for myself. Plus it wouldn't bite hard to learn something new, right?

I absolutely love the rich, shiny frosting! 


Moist and Tender Chocolate Cake
Recipe by: NESTLÉ TOLL HOUSE
Source: www.verybestbaking.com

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup water
  • Chocolate Lover’s Frosting

Directions

1. PREHEAT oven to 350° F. Grease and flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.

2. COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water. Spread into prepared pan(s).

3. BAKE for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 15 minutes; invert onto wire racks to cool completely.

4. FROST
with Chocolate Lover’s Frosting 

mixing the gooey chocolatey cake batter(left); cooling the chocolate cake fresh from the oven(right)
Instead of Nestle's, I actually used Hershey's Cocoa powder because Nestle Toll House is nowhere to be found here in Dubai (sorry Nestle!). I was actually worried if using another cocoa powder is fine, because I have no idea if the cocoa noted in the recipe is sweetened or unsweetened. So only relying with my guts, I went for unsweetened one, and phew! The batter came out fine.

Frosted the cake, added some garnish, and voila!
It was already quarter before 8 pm when the fun part came frosting the cake. Like a kid, I was really excited with all this decorating, but I'm already happy with this not-so-perfect frosting. And to add a little bit touch of my own, I just grated some chocolate I found in my room and sprinkled them around it.

Tasting came after dinner. The frosting was just perfect for me. I totally fell in love with it; it's luscious, melting, and has just the right taste of sweetness I was looking for. The cake didn't come as moist as I wanted it to be, but that didn't change anything. The cake was still tender, rich and oh-so-yummy. It really does give you the "chocolate cake" feeling. I was surprised this morning when I found out that half of the cake is already eaten. It usually takes us weeks to finish one whole cake we bought from bake shops, so I am truly glad that my family love it. 

Not bad for a first time, right? Happy October to everyone!