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Orange-Chocolate Cake

One old recipe which has never failed me - still my go-to when I am rushed for time.

Thank you allrecipes.com for the original recipe - This is one of the earliest recipes I ever used from their site .. in 2005, I think. I still had the link but it has stopped working now. The recipe is mostly unchanged, but I have reduced the sugar, and have added chocolate chips.

This can make 1 large cake, or 2 regular cakes, or 1 regular cake and a lot of cup-cakes/muffins.

Ingredients: 
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 1/4 cups superfine sugar - I take my regular granulated sugar and give it 10 seconds in my grinder
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 3eggs, beaten
  • 1 1/2 teaspoons grated orange zest (skip if there are no oranges at home)
  • chocolate chips/chopped chocolate
Frosting ingredients ( I never make it, though!!)
  • 6 tablespoons butter, softened 
  • 2 cups confectioners' sugar 
  • 2 tablespoons orange juice 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon grated orange zest

Mix the wet ingredients. Mix the dry ingredients, and pour the liquid in. Rest is self-evident. I usually also add dark chocolate chips at the end, because who doesn't love chocolate!

Oven at 175 degrees C. Takes approx 35 minutes to bake.

To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

Simple White Cake 

An Old basic cake recipe - I used this when I moved for the first time from cake mixes to home-made cakes:
  • white sugar (Abha: use a little less)
  • 1/2 cup butter (I have also made with oil, works well, though butter is always better) 
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk
Temperature: 175 C

Ginger Caramel Cake with Ginger Ice Cream

Well, this is one cake whose recipe I saved a long time back, but havent made yet. Why, I wonder. But definitely one of the top of my wish-list!

Ingredients:

Yoghurt Ice Cream:
50ml fresh ginger juice (from 110g fresh ginger)
100g caster sugar
300ml natural yoghurt

Ginger Caramel Cake:
350g caster sugar
½ tsp salt
110g butter, cubed
5cm piece ginger, peeled
175g self raising flour
1 egg
50ml milk

Candied Ginger:
100g caster sugar
50ml fresh ginger juice (from 110g fresh ginger)
4cm piece of ginger, peeled, julienned

Ginger Caramel Syrup:
50ml reserved caramel
50ml reserved ginger syrup
pinch salt

Method
  1. Preheat oven to 180°C. Turn on ice cream machine to chill. Grease and flour 4 x 8cm ramekins and set on a tray.
  2. For the Yoghurt Ice Cream, place ginger juice and caster sugar in a small saucepan over low heat and stir until the sugar has dissolved. Remove from the heat and set over an ice bath to cool.
  3. Place the yoghurt into a medium bowl and whisk until smooth. Gently fold in the cooled ginger syrup until combined. Transfer the mixture into the ice cream machine and churn until set. Once set, transfer to the freezer until needed.
  4. For the Ginger Caramel Cake, place 250g of the sugar in a medium frypan with 1 tablespoon of water and place over a medium heat. Cook until the sugar melts and turns amber in colour, then remove from heat and stir in 50ml water.
  5. Place 120g of the hot caramel into a small bowl then add butter and stir until melted and fully combined. Set the remaining caramel aside in the saucepan to cool until needed for the Ginger Caramel Syrup. Finely grate the ginger into the bowl of caramel butter mixture and stir to combine.
  6. Sift the flour into a large bowl. Make a well in the centre, add egg, milk, remaining sugar and caramel butter mixture and use a wooden spoon to mix well until smooth.
  7. Divide the cake mixture between the greased ramekins. Place the tray of ramekins into the oven and bake until a skewer comes out clean when inserted, about 20-25 minutes. Remove from the oven and set aside
  8. For the Candied Ginger, combine the sugar and juice in a small pan over a medium heat and bring to a simmer. Add the julienned ginger and simmer over a low heat for 10 minutes, then remove from the heat. Strain the ginger syrup through a sieve into a clean bowl and discard the julienned ginger pieces. Measure out 50ml of the ginger syrup and set aside for later use in the Ginger Caramel Syrup.
  9. Once the Ginger Caramel Cakes have been removed from the oven, pour the remaining ginger syrup in the saucepan over the cakes and set aside.
  10. For the Ginger Caramel Syrup, combine 50ml of the reserved caramel and 50ml of the reserved ginger syrup in a small saucepan over low heat and stir until combined. Remove from the heat and add a pinch of salt then transfer to a jug and set aside.
  11. To serve, place a Caramel Ginger Cake in the centre of the serving plate. Arrange some Candied Ginger on top of the cake. Top with a quenelle of the Yoghurt Ice Cream to one side, and serve with the Ginger Caramel Syrup in a jug.

Choco Lava Cake

Haven't made it in a while, and dont remember how good/bad it was. Will re-attempt and update.
Ingredients:
2/3 Dark Chocolate Bars
3 Eggs
1/2 cup Sugar
1/2 cup Butter
1/2 cup flour

Procedure:
• Take a small vessel and put the butter and chocolate in it, leaving 4-5 cube pieces aside.
• Place it in the microwave and allow to melt.
• Remove from the oven and add sugar. Stir well.
• Leave it aside for 10 minutes, till the mixture cools down.
• Add eggs and flour and beat the mixture thoroughly.
• Now, take two cup-cake size baking tins and grease them with butter.
• Add the batter in equal amounts in both the cups.
• Insert 2 cube pieces of chocolate at the bottom of each cup and let it cool for about 15 minutes.
• Preheat the oven at 180 degree Celsius.
• Bake the cup-cakes for 10 mints, till the batter rises a little.
• Hold a plate from the open end of the tin and invert it in your plate.
• Serve hot.

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