Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Biography

Source(google.com.pk)
Chocoholics can eat their heart out with this selection of lipsmacking chocolate cake recipes. What’s your poison? Towering chocolate fudge cake, decadent chocolate
orange cake or a rich chocolate mousse cake.
Preheat oven to 180°C (160°C fan-forced). Grease and flour or grease and line a 24cm cake tin and set aside.
Place all ingredients into a bowl and using a mixer, mix on high for 4 minutes.
Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the
This recipe is great for when you have to whip up a cake in a hurry.
This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C (160°C fan-forced).
I have tried this recipe using my blender and food processor. It gives the same great results every time.
This is a great basic recipe. Also try this everyday chocolate cake if you prefer more butter in your cake mix. It also comes with a simple but delish icing.
Need more of a choc fix? This decadent chocolate cake is made with real chocolate and smothered in a rich icing.
Fans of crumbly Flake bars will devour this chocolate cake which is sprinkled in chocolate flakes.    
For a dark chocolate twist on this recipe, try making luscious chocolate cake which is sinfully delicious.
Discover how almond meal in place of flour can give your chocolate cake a lovely texture and taste.
There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt!
See how cream cheese and walnuts in chocolate cake is a yummy addition.
This chocolate basket cake brimming with Easter eggs is the perfect cake to make for Easter.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake.

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
This cake should have room temperature when served.
Variations
You may cut the top of the cake to make a flat surface before adding the frosting.
You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
To make a tall cake, you may bake two cakes instead of slicing one into two layers
You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

Preheat oven to 160°C. Brush a deep, square, 19cm (base measurement) cake pan (see tip below) with the melted butter to lightly grease. Line the base and sides of the pan with non-stick baking paper.
Step 2
Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don't boil the mixture). (See microwave tip.) Remove the pan from the heat and set aside for 5 minutes to cool slightly.
Step 3
Use a sieve to sift half of each the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and continue to stir until well combined.
Step 4
Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 2 minutes before turning onto a wire rack. Set aside for 1 3/4 hours or until completely cool.
Step 5
To make the chocolate icing, sift the icing sugar and cocoa into a medium bowl. Add the butter and water, and stir with a wooden spoon until smooth. Use the back of a spoon or palette knife to spread the icing evenly over the top of the cooled cake. Set aside for about 50 minutes or until the icing is firm. microwave tip Place the sugar, milk and butter in a large, heatproof microwave-safe bowl. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Heat, uncovered, on Medium/500watts/50%, using a whisk to stir every minute, for 2-3 minutes or until smooth.

If you're going to get started, this is the cake you should begin with. Not just because it's simple - though it is - but because it is, for me, essence of chocolate cake: melting, luscious and mood-enhancingly good. A food technologist would explain this in terms of "mouthfeel" but I don't know quite how that makes me feel. I often describe this cake as a sort of idealised chocolate cake out of a packet, which doesn't sound so very inviting either. But what I mean by this, is that the cake looks and tastes perfect and has that melting, smooth lightness - immensely chocolately but far from rich. The fact that it is scarcely harder than making one out of cake-mix (only worlds better) is an added joy. The recipe itself is an evolved version of a couple of cakes I've done before, and although the amounts and ingredients are slightly fiddled with, the real change, and an improvement in terms of ease, is that it can be made, all in one, in the processor.
Photo by James Merrell.
for the cake
200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 grams best-quality cocoa powder
175 grams soft unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream
for the icing
75 grams unsalted butter
175 grams best quality dark chocolate (broken into small pieces)
300 grams icing sugar
1 tablespoon golden syrup
125 ml sour cream
1 teaspoon vanilla extract
sugar flowers (optional)

Take everything out of the fridge so that all the ingredients can come to room temperature.
Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.
Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy ChocolateCake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu