Chocolate Kahlua Tart

Happy Valentine's day and wishing a very happy birthday to Sugar 'N Spice. It was on a Valentine's day 4 years back that I started this little corner to share my experiments with cooking. I can't believe I persisted with this despite a few breaks now and then. It wouldn't have happened without the encouraging words of my audience and those of you who come back to visit this space often. Thank you! Thank you! Thank you! Today being the Valentine's day, I am not stopping at just a thanks - sending lots of love  your way.

And here is a chocolate loaded tart to mark this occasion.

For the crust:
Almonds-1 & 1/2 cups
Oreos-30
Butter-1/2 cup
Instant  espresso powder-2 tsp
Salt-1/4 tsp
For the filling:
Cornstarch-2 tablespoons
Heavy cream-2 cups
Chocolate-hazelnut spread-3/4 cup
Instant espresso powder-1tsp
Kahlua -1tablespoons
Salt a pinch
Method:
In a food processor crush the Oreos . Add almonds and pulse the processor till nuts are small bits. Add the espresso powder and salt , pulse one more time.Melt the butter in the microwave,add the melted butter to the crushed Oreos, and pulse until well combined.
Pour moist crumbs into a tart pan  and pack into an even layer around the sides and base of the tart plate. Refrigerate for at least 30 minutes before filling.
Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream,espresso powder, the chocolate-hazelnut spread  and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes.Remove from heat, stir in Kahlua, continue to stir ganache occasionally until slightly cooled.
Pour cooled ganache over prepared chocolate crust and refrigerate for 4 hours. If you desire you can drizzle some chocolate spread over the tart.

Classic Chocolate Layer Cake

Today is my birthday! For this birthday, Jay and Aishwarya asked me what sort of cake I would like them to make for me; and I wanted something loaded with chocolate. I had seen this recipe at Annie's Eats sometime back and had bookmarked it. So all it needed from me was to direct them to this. They made this chocolate wonder and which surely made my special day even more special.
Recipe source: Annies eats
Ingredients:
1¼ cups (6¼ oz.) all-purpose flour
1 cup (3 oz.) unsweetened cocoa powder, plus more for dusting the pans
2 tsp. instant espresso or coffee powder
1 cup boiling water
½ cup sour cream
2 tsp. vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1¾ cups (12¼ oz.) sugar
2 large eggs, at room temperature
1 tsp. baking soda
½ tsp. salt
For the frosting:
9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream
Method:
To make the cake, preheat the oven to 350˚ F.  Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.  In a medium bowl, combine the cocoa powder, espresso powder, and boiling water.  Whisk until smooth; set aside to cool slightly.  When cooled down a bit, whisk in the sour cream and vanilla.  Set aside.  In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute.  Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more.  Blend in the eggs one at a time.  In a medium bowl, combine the flour, baking soda, and salt; whisk to blend.

With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.  Divide the batter evenly between the prepared pans.  Bake the cake layers for about 23-27 minutes or until a toothpick inserted in the center comes out clean, rotating the pans during halfway through to ensure even baking.  Transfer the baked cake layers to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water or microwave the chocolate for 30 seconds give a stir and microwave for another 30 seconds.Stir and now microwave at 10 second intervals till the chocolate melts.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.

To assemble the cake, place one of the cake layers on a cake board or serving platter.  Spread an even layer of the frosting over the top of the cake.  Top with the second cake layer.  Frost the top and sides of the cake again using an offset spatula or spoon for a soft, billowy appearance.  Slice and serve.

Mocha Chocolate Cake with Butter Mocha Frosting

Valentine's Day had always been just like any other day for me. But it all changed 12 years back. And even more so in the past 3 years. Some of you may be wondering about these numbers. So let me put to a rest all your questions before you come up with your on conclusions.  I had been married for 12 years, and being someone who always believed in love after marriage, Valentine's day had no special significance to me prior to that. And coming back to the significance of the number 3, it was 3 years ago on a Valentine's day that I started this blog - something that brought me friends from all around the globe. Though I don't say this often, I would like to thank all of those who visit me here and those who takes their time to comment. It is you guys who keeps me motivated. Love you folks- I am sure I won't be able to find a  better day to say that to you all.
This Mocha chocolate cake with butter mocha frosting is a perfect cake. If you are a mocha lover you will not be able to stop with just one slice.
Wishing all of you a Happy Valentines Day!
May this Valentine’s Day and all the coming days be filled with love, understanding, and contentment as you journey through life with those you hold dear.
Recipe source (cake): foodnetwork.com
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Butter Mocha Frosting recipe follows
Method:
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans or as I did one heart shaped pan and cupcake pan . Line with parchment paper or cupcake liners, then butter and flour the heart shaped pan. I made one heart shaped cake and 8 cupcakes with this batter.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place the cake  flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the frosting.I used Bournvita crumbs to decorate the sides and piped the top with more frosting using a round tip

Butter Mocha Frosting
2 1/2cups  powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1tbs hot water mixed with 1 tbs instant coffee
1 teaspoon vanilla extract
3 tablespoon sour cream
Method:
Combine powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough sour cream to make a smooth and spreadable frosting..

Molten Chocolate Cake

With festivities happening all around us, I couldn't resist posting one more of holiday recipes from my draft; though I myself is not in  any shape to enjoy any of these. I am surviving for the past few days on kanji, apples and Horlicks. Yet I wanted to post this for the sake of my friends and well-wishers. Wishing and hoping for a better tomorrow - both for you and me!
Wishing you all a  new year which is better than  any so far.
Recipe source:Joy of Baking
Ingredients:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Method:
Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter and flour  four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups.Place the prepared molds on a baking sheet and set aside.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.
Beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Peppermint Bark

Hope you all had a great X'mas. For us we had unexpected and unwanted guests namely Flu and cold who played spoiled sport. I am yet to recover though Aishwarya and Jai are feeling much better.
Aishwarya and I made this peppermint bark to give to her  friends on the last day of school  before the Christmas break. It is so easy to put together and will be done in no time. If you are a peppermint lover you sure would love this.
Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional-1/2 tsp
Method:
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Triple Chocolate Black Bean Brownies

There is something about this season that makes you indulge in baked goodies and chocolates. At least it is so for me. It may be because of festive mood that is in the air or the fact that the year is about to end and your new year resolutions doesn't hold good any more. Or could it be that with the new year around and a new set of resolutions to make, this may be the craving to go for a last binge? Whatever be the reason, I find myself tempted to make more of such treats.
But this time around, when I wanted to make some chocolate brownies, to reduce my guilt, I thought of going for a healthier alternative using  black beans . Even though there are brownies made with black beans alone, I didn't dare venture that far.These brownies tasted just like the regular ones and till I told them, my tasters couldn't tell them apart.
Recipe source: Joy the Baker
Ingredients:
1/4 cup (1/2 stick) butter
1/2 cup chocolate chips
2 ounces semi-sweet chocolate, chopped
1/4 cup black beans, rinsed and pureed in food processor
1 1/3 cups white sugar
2 eggs plus 1 egg white
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder (Hershey’s Special Dark)
1/2 teaspoon salt
Walnut chunks and coarse sea salt for topping (optional)

Method:
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Butter a 9-inch square baking pan and line with parchment paper, leaving 2-inches of overhang on all sides.  Butter and flour the parchment paper as well.
Fill a medium sauce pan with 2 inches of water.  Bring the water to a simmer.  Place butter, semi-sweet, and unsweetened chocolate in the bowl.  Place the bowl over simmering water and stir until chocolate and butter are melted and combined.  Remove the bowl from the simmering saucepan.
Allow the melted chocolate mixture to cool for a few moments.  Whisk in the eggs and white, one at a time, until mixture is glossy. Whisk in the sugar.  Whisk in the bean puree and vanilla extract.
In a small bowl, sift together flour, cocoa powder, baking powder, and sea salt.  Add the dry ingredients, all at once, to the chocolate mixture.  Use a spatula and fold to incorporate.  Once thoroughly combined, pour the batter into the prepared pan.  Top with walnuts and sea salt, if using.
Bake brownies for 25-28 minutes, or until a skewer inserted in the center comes out with just a few chocolate crumbs on it.  The center may seem undercooked, but it will cook further as it cools.  Brownies are better slightly underdone than overdone.
Let cool on a wire rack for 20 minutes.  Use the overhanging parchment paper to remove the brownies from the pan and slice.
Cut brownies into 9 or 12 generous pieces.

Chocolate Overload Cake

Today is Aishwarya's birthday. She wanted an overdose of chocolate in everything on her special day. She wanted her lunch all chocolaty - with Nutella sandwich, chocolate brownies, chocolate dipped strawberries and chocolate milk to wash it all down with !! And she wanted her birthday cake to be a chocolate cup cake with chocolate frosting. This is what I came up with - with an overload of chocolates to please my little darling.
This has milk chocolate, dark chocolate and white chocolate in it. The birthday girl hasn't seen this yet. I am keeping my fingers crossed that this Chocolate Overload would satisfy her craving for chocolate.

Chocolate Whipped Cream:
Ingredients
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 cup (240 ml) cold heavy whipping cream
Method:
 Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream

Chocolate Butter:
Ingredients:
200gm butter
200gm dark chocolate ,chopped
Method:
Combine chocolate and butter in a pan and stir over low heat.When the chocolate melts and the mixture is smooth,cool until mixture becomes spreadable.

Chocolate Strips:
2 cups White chocolate,chopped
Method:
Cut strips of baking paper the height required.  Melt the chocolate in two batches.I used the microwave and microwaved the chocolate for 20 second increments stirring at the end of every 20 seconds. take a small amount of white chocolate and spread it out over the baking paper strip using an angled spatula.  Once the chocolate starts to set  cut the chocolate into strips.

Chocolate Curls:
Milk chocolate,shaved into curls using a sharp knife

Chocolate Cake carved in the shape of a cup cake

Method to assemble:
Slice the cake in half horizontally. If you want your cake to be moist, you may drizzle some sugar syrup over the cake. Apply a layer of chocolate butter followed by a layer of chocolate whipped cream over the bottom layer. Now place the upper layer on top of it and and apply the whipped cream frosting all around the cake. Place the chocolate strips around the cake. Now pipe the top of the cake with chocolate butter and decorate it further with chocolate curls.

Chocolate Coffee Cupcakes with Peanut Butter Frosting

I am very happy to tell you my friends that Aishwarya has returned to school after her surgery. She was so happy to be back in school after a 6 weeks break ( She was given a royal welcome back by her friends and teachers, even I was a bit surprised by how much she was loved). She attended 4 days of school and the school closed for summer on Tuesday. Next academic year she would be attending a different school as she has graduated to the middle school.  My little girl was a sad girl on the last day and insisted on staying back a little longer at her school. As I stood watching her take a last look at her school of 6 years, I remembered her first day in Kindergarten. She was so anxious to start school and didn't want me to linger back like most parents were doing. So she called me aside and told me to go home and bake a cake (1st day of school was her birthday too). Even at the age of 5, she knew that baking would soothe me from worrying about her. So on her last day of elementary school I thought I would take that advice and bake a cake with her to soothe her and to celebrate the occasion.This one is for you my dear who from a little timid caterpillar has morphed to a  well loved beautiful butterfly. This being the week of Blog Hop I decided to make a cake from my partner  Ruchira Hoon 's blog and as chocolate is Aishwarya's favorite I chose this cake. As usual, I adapted the original recipe to suit me and changed the frosting to peanut butter frosting as I had been wanting to try this combination for a long time. The final outcome turned out to be quite delicious - according to my tasters, this cupcake tasted like Reeses peanut butter cups.
Recipe Adapted from :Cookaroo and Allrecipes
Ingredients
1 3/4 cups all-purpose flour,
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Method:
Preheat the oven to 350 degrees F.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared muffin pans and bake for 15 to 20 minutes, until a cake tester comes out clean.

Ingredients for frosting:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Method:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Chocolate Wacky Depression Cake

Don't be turned off by the name of this cake - this cake sure won't make you wacky depressed. It got its name because it came from the time of the Great Depression when many of the ingredients for a normal chocalate cake like eggs or butter were hard to afford for many. Even without these ingredients, this is one hell of a cake, so moist and delicious. This being February, I thought of putting yet another chocolate dish. This is specially for my vegan friends and anyone out there with allergy to dairy.
Recipe Source:Savory Sweet Life
Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1/4 cup cocoa powder
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup water
1 cup chocolate chips (optional)

Method:
Preheat oven to 350 degrees.  In a medium mixing bowl, mix all the dry ingredients except chocolate chips together by hand.  Add all the wet ingredients until well combined.  Pour into a 8×8 pan which has been prepared with non stick spray.If using chocolate chips top chocolate chips after 20 minutes of baking .

Bake for 30 until done.  Allow to completely cool before serving. Cake is even better if eaten the next day.

Sending this over to Kid's Delight-Eggless & Vegan Bakes at  Priya 's blog an event by Srivalli

and to I Love Baking #1 at Tickling palates

German Chocolate Cake

Time does fly, right? I can't believe its been two years since I started this food blog of mine. Thanks to this little space, I now have friends from all around the globe. Yet sometime I find it hard to believe. And it is you, my wonderful readers who kept me motivated to keep this little space going even on  those busy or bad days on a regular manner. Thank you all for all your support!
Yesterday for Valentine's day and for celebrating  Sugar 'N spice's b'day Jai and Aishwarya made this lovely and delicious chocolate cake. As they are amateurs in cake decoration they didn't go for piping the icing they went with more of a rustic look. Making this cake may sound  like a lot of work but mark my words its so worth it.
Dedicating this post to all my wonderful readers and my tasters (Jai and Aishwarya)

Recipe source:Annies Eats
Ingredients:
For the cake:
2 oz. bittersweet or semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
6 tbsp. water
4 large eggs, separated
16 tbsp. unsalted butter, at room temperature
1½ cups sugar, divided
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
6 tbsp. butter, cut into small pieces
½ tsp.  salt
1 cup pecans, toasted and finely chopped
1 1/2 cups unsweetened coconut, toasted
 (used sweetened coconut and the filling tasted great)

For the icing:
8 oz. bittersweet or semisweet chocolate, chopped
2 tbsp. light corn syrup
3 tbsp. unsalted butter
3/4 cup heavy cream

Method:
To make the cake, preheat the oven to 350° F.  Line two 9-inch round cake pans with parchment paper.  Butter and flour the sides of the pans; set aside.

Using a double boiler (or the microwave in short bursts), melt the bittersweet and unsweetened chocolate with the water, stirring until smooth.  Set aside until the mixture cools to room temperature.

In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until they form soft droopy peaks.  Slowly add ¼ cup of the sugar and continue beating until stiff peaks form.  Transfer the egg whites to a separate bowl and return the mixer bowl to the mixer base.

In the bowl the electric mixer fitted with the paddle attachment, combine the butter with 1¼ cups of the sugar.  Beat on medium-high speed until light and fluffy, about 5 minutes.  Beat in the melted chocolate.  Mix in the egg yolks one at a time, scraping down the bowl as needed.

In another bowl, sift together the flour, baking powder, baking soda and salt.  Mix half of the dry ingredients into the butter mixture on low speed just until incorporated.  Mix in the buttermilk and vanilla extract until combined.  Mix in the remaining dry ingredients just until incorporated.  Using a rubber spatula, gently fold about a third of the egg whites into the batter to lighten it.  Then fold in the remaining egg whites just until incorporated.

Divide the batter between the prepared cake pans and bake in the preheated oven for about 45 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the cake pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

To make the filling, combine the cream, sugar and egg yolks in a medium saucepan.  Put the butter, pecans and coconut in a mixing bowl; set aside.  Heat the cream mixture and cook, stirring constantly and scraping the bottom until the mixture begins to thicken and coats the back of a spoon (170-175° F.)  Pour the hot custard immediately into the pecan coconut mixture and stir until the butter is melted.  Cool completely to room temperature.  The mixture will thicken as it cools.

To make the icing, place the chopped chocolate in a bowl with the corn syrup and butter.  Heat the cream just until it begins to boil.  Remove from the heat and pour over the chocolate.  Let stand for 1 minute, then stir until smooth.  Chill thoroughly in the refrigerator or freezer until firm enough for decorating.

To assemble the cake, cut the two cake layers in half horizontally to yield four layers.  Set the first layer on a cake circle, cut side up.  Spread ¾ cup of the coconut filling over the cake layer, making sure to reach the edges.  Set another cake layer on top of the filling.  Repeat, the same to the  top.  Ice the sides  and top of the cake with the chilled chocolate icing.  Pipe a decorative border around the top layer, encircling the coconut topping.

Enjoy!!

Chocolate Brownie with Chocolate Frosting

Today was Jai's Birthday and as this month we had so many celebrations Jai told me not to bother making a birthday cake for him. But since I thought it wouldn't be nice on my part to "ignore" his birthday, I thought of making this brownie with chocolate frosting instead, as he likes brownies very much.  This is an easy to make one and I would recommend any of you who has not yet tried making a brownie with frosting to try this. This frosting is a really good one and I am sure would go well with the cakes too. I sure am planning to try this out on a cake soon.

For the Brownie make 1 quantity of this in a round cake pan
Frosting:  Source:Hershey
6 tablespoons butter, softened
6 tablespoons cocoa
2 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups powdered sugar
2  tablespoons milk
Method
Beat the butter, cocoa, corn syrup, and vanilla until light and fluffy. Add in the powdered sugar and the  milk, and beat well. Add more  milk if needed  until a spreading consistency is attained. Frost the cooled brownie with an offset spatula.

Outrageous Brownies

Adapted from Ina Garten's recipe
Ingredients:
1 1/4 sticks of unsalted butter
6 oz semisweet chocolate chips
3 oz unsweetened chocolate
3 large eggs
1 ½ tsp instant coffee
1 tbsp pure vanilla
1 cup Sugar
½ cup flour
1 ½ tsp baking powder
½ tsp salt

For tossing together:
2 tbsp flour
1  chopped walnuts or nut of your choice
6 oz dark chocolate chips
Method:
Grease a muffin pan. Pre-heat oven to 350 degree F. Melt together butter, semisweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water (double boil). Allow it to cool slightly. In another bowl stir together eggs, instant coffee, vanilla and sugar. Stir in warm chocolate mixture into the egg mixture and allow it to cool to room temperature. Sift together ½ cup flour, baking powder and salt. Add into the cooled chocolate mixture.Toss the dark chocolate chips and walnuts together with the 2 tbsp of flour and then add it into the chocolate batter. Mix well and fill the batter into the muffin tin. Bake for 25 minutes or until a toothpick comes out clean when tested

Chocolate Biscuit Cake - Royal Wedding Special

The whole day today, there was only one thing on the television - the Royal Wedding. After watching it for a while, I felt I was part of the celebration. Then I saw the groom's cake and it looked so delectable. So me and my little ''Princess" decided to make this. Aishwarya was a big help; she was happy mixing the butter, sugar and the chocolate, though she sneakily licked some of it :-). Aishwarya tried out her Karate in breaking the biscuits to pieces. This worked out well and we had a nice after dinner dessert.
Original Recipe is from Oprah, courtesy to Darren McGrady, the former Royal Chef.
Ingredients:

8 ounces tea biscuits
4 ounces unsalted butter , softened
4 ounces granulated sugar
4 ounces dark chocolate , for the cake
2 tsp milk
8 ounces dark chocolate , for coating (optional)
Method:
Line 3 individual dessert bowls with cling-wrap film, such that the cling-wrap film is extending out.
(If you are planning to make it as a single cake, use a 6" x 2 1/2" spring-form pan. Grease the sides with 1/2 tsp butter and line the bottom with parchment paper.) Break each of the biscuits into almond-size pieces by hand and set aside.Cream the butter and sugar in a bowl. Melt the 4 ounces of dark chocolate  by double boil method, adding 2 tsp milk. When the chocolate is cold enough add it to the butter mixture while constantly stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.Spoon the mixture into the prepared bowls. Make sure there are no gaps while filling.
Chill the cake in the refrigerator for at least 3 hours.
Optional: If you want to give your cake a beautiful final touch, coat and decorate after removing the cake from the refrigerator.  Pour 8 ounces of dark chocolate over it after taking out the cake from the bowl. Or just dust it with cocoa powder as I did.

Sending this to "Cooking with your Little Sous-chef "Event  at Sugar'N Spice

Chocolate Sheet Cake

Happy New Year to you all!!
Thought of starting the new year with a sweet favorite of our family. From our family to yours!
This chocolate sheet cake is popularly known as the Texas Sheet Cake. Some say the cake got its name because it is so big as the state of Texas in the US! And that it can be served for so many in one bake.
This is so easy to make that you don't need special equipments like an electric whisk or anything of that sort. Even those who are not experienced in cake frosting can try this and come up trumps! So I would highly recommend this to any of the aspiring bakers out there. And I am sure this would be one of those cakes you would turn to when you are short of time-and want assured results.

Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
½ cups Finely Chopped Pecans
1/2 cup  Butter
1/4 cup Cocoa
1/4 cup +2Tablespoons Milk
1/2 teaspoon Vanilla
4-1/2 cups Powdered sugar
Method:
In a bowl mix flour, sugar, and salt.In a saucepan, melt butter and add cocoa. Mix well.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In another bowl, mix buttermilk and eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan(or cookie pan with sides) and bake at 350-degrees for 20 minutes.
While the cake is baking, make the icing. Chop slightly toasted pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over the warm cake, while still in the pan.Sprinkle the chopped pecans on the icing.

Cut into squares, when the cake and the icing both have cooled down sufficiently
Sending this over to Bake off hosted by Champa and Baking for Beginner's hosted by Vandana
.