Chocolate Moist Cake with Icing

Ingredients for cake:
2 cups All Purpose flour
1.5 cups powdered Sugar
1/2 cup Cocoa powder
3/4 tsp Baking Powder
3/4 tsp Cooking Soda
1/2 tsp Venilla Essence
Pinch of Salt
1/2 cup Oil or melted Butter (I have used Sunflower Refined Oil)

1 cup Milk
1/2 cup Curd

Ingredients for Chocolate Syrup and Icing:

1/2 cup of water

1/2 cup Sugar

1/3 - 1/2 cup Butter

2 Tbs Cocoa powder

1/2 cup Milk powder

1/2 cup powdered Sugar

Little amount of Milk

1/2 cup Choco Chips

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below. Put this in a vessel and mix all the dry ingredients.

Add oil, curd, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Sprinkle little dry flour on microwave safe pan as shown in the picture below.

Apply little ghee to microwave safe pan, and pour this in a pan and put the choco chips on top of it.  Preheat the oven at 180C in convention mode. Place the tray inside microwave and bake it for around 30 - 40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Put 1/2 cup of water, 1/2 cup of sugar in a pan and heat. Keep this in low flame for about 5-10 mins. Add 1 tsp cocoa powder and mix them well.

Remove the pan from microwave place it over the plate upside down. Pour the chocolate syrup on top of it as shown in the picture below. Keep it aside for about 10 mins.

Put melted butter, milk powder, sugar powder, cocoa powder and mix them well. Add little amount of milk if required. The consistency of the syrup should be like that of thick milkshake as shown in the picture below.

Apply the syrup over the cake using a flat spoon or knife as shown in the picture below. Sprinkle the chocolate chips as shown in the picture below.

Keep this aside for few mins refrigerate for 1-2 hrs and cut them into pieces. Put it in an airtight container and refrigerate for longer shelf life.

Choco Chip Muffins (Cup Cake) | ಚೋಕೋ ಚಿಪ್ ಮಫಿನ್ಸ್ (ಕಪ್ ಕೇಕ್)

Small domed spongy homemade cake with Choco chips

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

2 cups All Purpose flour  |  ಮೈದಾ ಹುಡಿ

2 cups powdered Sugar  |  ಸಕ್ಕರೆ ಹುಡಿ

Pinch of Salt  |  ಚಿಟಿಕೆ ಉಪ್ಪು

1/3 tsp Cooking Soda  |  ಅಡುಗೆ ಸೋಡಾ

1/3 tsp Baking Powder  |  ಬೇಕಿಂಗ್ ಪೌಡರ್

3 Tbs Cocoa Powder  |  ಕೋಕೋ ಹುಡಿ

1/2 - 3/4 tsp of Vanilla Essence  |  ವೆನಿಲ್ಲಾ ಎಸೆನ್ಸ್

2 - 3 Tbs Coffee Decoction (Optional)  |  ಕಾಫಿ ಡಿಕಾಕ್ಷನ್ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

1/3 cup melted Butter or Oil  |  ಕರಗಿದ ಬೆಣ್ಣೆ ಅಥವಾ ಎಣ್ಣೆ

1 cup Milk  |  ಹಾಲು

2 - 3 Tbs Choco Chips  |  ಚೋಕೋ ಚಿಪ್ಸ್ 

10 Paper Cups  |  ಪೇಪರ್ ಕಪ್

Cup Cake Mould  |  ಕಪ್ ಕೇಕಿನ ಅಚ್ಚು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, sugar powder, cocoa powder, salt, baking powder, cooking soda as shown in the picture below.

Mix them well. Add melted butter or oil, coffee decoction, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below. (Folding Consistency)

Place the paper cups in Muffin tray. 

Fill the 2/3rd of the cup with prepared batter.

Put the choco chips on top of it. Preheat the oven at 180 C at convection mode. Place the tray and bake it for around 12-15 mins in convection mode(Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Keep this aside for few mins and allow it to cool.

Put it in an airtight container and refrigerate for longer shelf life. The above mentioned ingredients will prepare around 10 cup cakes.

Tips (ಸಲಹೆ):

 * All Purpose flour can be replaced with Wheat flour. Cake made out of All Purpose flour is spongier

 * Adding Vanilla Essence, Choco Chips & Coffee Decoction enhances the flavour 

 * Prick the cake at the centre with a tooth pick or knife to check if the cake is baked fully or not. If it is sticky, bake it for little more time. Baking time varies from Oven to Oven.

 * If you don't have cup cake mould, you can use microwave safe Mugs or Bowls for baking the cake batter

 * If you don't have Microvave or Oven, you can use Pressure Cooker or Traditional Steamer for baking the cake

 * Consistency of the cake batter should be like folding consistency as shown in the video. If it's too thick, the Cake will become harder. If it's too thin, it will stick and will take more time to bake

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 * ಮೈದಾ ಹುಡಿಯ ಬದಲಿಗೆ ಗೋಧಿ ಹುಡಿಯನ್ನು ಬಳಸಬಹುದು. ಮೈದಾ ಹುಡಿಯಲ್ಲಿ ಮಾಡಿದ ಕೇಕ್ ಹೆಚ್ಚು ಸ್ಪಂಜಿನಂತೆ ಬರುತ್ತದೆ

 * ವೆನಿಲ್ಲಾ ಎಸ್ಸೆನ್ಸ್, ಚೋಕೋ ಚಿಪ್ಸ್, ಕಾಫಿ ಡಿಕಾಕ್ಷನ್ ಹಾಕುವುದರಿಂದ ಕೇಕಿನ ರುಚಿ ಹಾಗು ಪರಿಮಳ ಹೆಚ್ಚಾಗುತ್ತದೆ 

 * ಒಂದು ಕಡ್ಡಿ ಅಥವಾ ಚೂರಿಯಿಂದ ಕೇಕಿನ ನಡುವೆ ತೂತು ಮಾಡಿದಾಗ ಅದಕ್ಕೆ ಅಂಟಬಾರದು. ಹಿಟ್ಟು ಅಂಟಿದರೆ ಇನ್ನೂ ಸ್ವಲ್ಪ ಹೊತ್ತು ಬೇಯಿಸಿ. ಬೇಯಲು ಬೇಕಾಗುವ ಸಮಯ ಓವನ್ನಿನಿಂದ ಓವನ್ನಿಗೆ ವ್ಯತ್ಯಾಸವಿರುತ್ತದೆ

 * ಕಪ್ ಕೇಕಿನ ಅಚ್ಚು ಇಲ್ಲದವರು ಮೈಕ್ರೋವೇವಿನಲ್ಲಿ ಇಡುವಂತಹ ಲೋಟದಲ್ಲಿ(ಮಗ್) ಹಾಕಿಯೂ ಮಾಡಬಹುದು

 * ಮೈಕ್ರೋವೇವ್ ಅಥವಾ ಓವೆನ್ ಇಲ್ಲದವರು, ಪ್ರೆಷರ್ ಕುಕ್ಕರ್ ಅಥವಾ ಆವಿ ಪಾತ್ರೆಯನ್ನು ಬಳಸಬಹುದು

 * ಕೇಕಿನ ಹಿಟ್ಟಿನ ಸ್ಥಿರತೆ ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದ ಹಾಗೆ, ಮೇಲಿನಿಂದ ಕೆಳಗೆ ಹಾಕುವಾಗ ಮಡಿಕೆಯಂತೆ ಬರಲಿ. ಹಿಟ್ಟು ತುಂಬಾ ದಪ್ಪಗಿದ್ದರೆ ಕೇಕ್ ಗಟ್ಟಿಯಾಗುತ್ತದೆ. ಹಿಟ್ಟು ತುಂಬಾ ತೆಳ್ಳಗಿದ್ದರೆ ಕೇಕ್ ಮೆತ್ತಗಾಗಿ ಅಂಟಿಕೊಳ್ಳುತ್ತದೆ ಹಾಗೂ ಬೇಯಲು ಹೆಚ್ಚು ಸಮಯ ಬೇಕಾಗುತ್ತದೆ

Eggless Venilla Ghee Cake

Ingredients:
1 cup All Purpose flour
1 cup Whole Wheat flour
2 cups powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
3/4 tsp Venilla Essence
Pinch of Salt
1 cup Ghee (Melted)

1.5 cups Milk
1 cup Curd

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, powdered sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted ghee, venilla essence, milk, curd and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee microwave safe pan, and pour this in a pan.

Preheat the oven at 180C in Convection mode and bake this for around 30-40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still bake it for few more mins.)

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.

Eggless Dates Honey Cake

Ingredients:
1 cup All Purpose flour
1 cup Whole Wheat flour
1 cup chopped Dates / Kharjura
1.5 - 1 3/4 cups powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
1/2 tsp Venilla Essence
Pinch of Salt
1/2 - 3/4 cup  melted Butter

2 - 2.5 cups Milk
1/4 cup Honey

4 tsp Chocolate Syrup

Recipe:
Remove the seeds from dates and chop them into medium sized pieces as shown in the picture below.

Put 1 cup of hot milk and keep it aside for about 20-30 mins.

Crush them in a mixer as shown in the picture below. Add half of the honey and mix well.

Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, powdered sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted butter, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee or flour to microwave safe pan, and pour this in a pan.

Preheat the oven at 180C in Convection mode and bake this for around 30-40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still bake it for few more mins.)

Remove the pan from microwave and pour the honey and chocolate syrup on top of it as shown in the picture below.

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.

Eggless Chocolate Honey Cake

Ingredients:
2 cups All Purpose flour
2 cups powdered Sugar
1/2 cup Cocoa powder
1/2 cup Choco Chips
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
1/2 tsp Venilla Essence
3 - 4 tsp Coffee Decoction
Pinch of Salt
1/2 cup  melted Butter

1-1.5 cup Milk

4 tsp Chocolate Syrup
4 tsp Honey

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted butter, coffee decoction, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee to microwave safe pan, and pour this in a pan and put the choco chips on top of it.  Preheat the oven at 540/600W and microwave this for around 20-25 mins at 540 / 600 W temperature. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Remove the pan from microwave and pour the honey and chocolate syrup on top of it as shown in the picture below.

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.