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Made this delectable cake for my dad's birthday . I wanted to try a Chocolate Orange Cake from very long Finally gave it a shot on Wednesday and was very happy with the out come..It was a very soft melt in mouth gooey chocolaty cake sandwiched with Chocolate Whipped Cream and covered with Orange Chocolate Ganache made a heavenly treat...Chocolate goes very well with orange and i really love this combo..I also glazed some orange slices to decorate this yummy cake.
I used Lindt Orange intense and Dark chocolate for the ganache.I am a great fan of Lindt chocolates and my hubby makes sure he gets a huge stock for me when he comes down this time too i had my share and enjoyed all the varieties .I had reserved 2 Lindt orange intense chocolate for a Chocolate Orange Cake
If you are a chocolate fan you better try this I'm damn sure you will love this gooey cake..




Ingredients:
For the cake(makes a 6 "cake)
3/4 cup  + 1 tbsp flour
1/4 cup + 1tbsp cocoa powder
1 egg
1/2 cup powdered sugar
1/2 cup buttermilk*(see notes)
1/2 cup oil
1/2 cup boiling water
1/2 tsp orange essence
1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda

For the chocolate cream layer
1/2 cup whipped cream
1 tbsp sugar
1/2 cup melted  dark chocolate

For the ganache
1 pack (200 ml ) fresh cream
100 gms dark chocolate orange I used Lindt Orange Intense
50 gms semi sweet chocolate
2-3 tbsp powdered sugar

Method:
Making the cake
Grease a 6 inch pan and line it with parchment
Sift the cocoa flour baking powder and baking soda thrice and keep aside.
In a bowl mix oil,buter milk egg sugar and whisk well.
Add the orange essence and vanilla extract.
Fold in the flour and whisk it to mix well.
Lastly add boiling water and mix till the batter is well mixed.
Pour the batter in the prepared tin and bake in preheated oven for 30-35 min at 180 degree or till the tooth pick inserted comes out clean.
Allow the cake to cool completely.
Slice the cake into two.


The chocolate cream layer
In a bowl whisk the whipped cream with icing sugar and beat till soft peaks are formed.
Gently add in melted chocolate while you still continue whipping it on med speed.

Making the Ganache
In a saucepan scald the cream/ warm the cream on low flame till you see bubbles appearing on the edges
Mix in the chopped chocolate and let it sit for a min.
The chocolate will begin to melt ,add sugar .
Mix it with the spatula till the cream and chocolate is incorporated and your ganache is ready.

Assembling the cake.
Spread a dollop of the chocolate whipped cream to cover the cake layer ,spread it all over so that it covers from all sides.
Place the other cake layer and cover it with the remaining cream and let it set in the fridge for 2-3 hrs.
Once the cream has set well,Pour the ganache all over the cake and with help of a offset spatula cover the entire cake.
Place the candied /glaced orange or decorate with chocolate shavings..
Refrigerate the cake for 1 hr before you cut.





Notes
I have used Lindt orange for the ganache its very bitter so i added sugar and dark chocolate too ,If you do not have lindt you may use any dark chocolate compound and add 1 .5 tsp orange zest to the ganache.
To make your own buttermilk add 1 tbsp lime juice/vinegar to a cup of milk.
Slice the orange. Boil 1 cup of sugar with 1 cup of water and wait till the sugar dissolves then add the orange slices and let it simmer till the syrup has coated the slices well.
Remove the slices and spread on a parchment paper and let it dry for 3-4 hrs.


One of my fav fruit Mango the king of fruits is such a versatile fruit which can be used to make ice creams ,milkshakes ,desserts cakes curries etc....I love mango milkshake and enjoy this for m my breakfast specially during summers when i feel like skipping lunch ..It keeps me full till evening..I love Alphonso mangoes and have used Alphonso/hapus for this milkshake ,you could use any variety you prefer.Vegans can enjoy this milkshake with almond/cashew milk too. Adding sugar depends on the sweetness of mango I have used minimal sugar since the Alphonso mangoes i used were sweet enough.

Ingredients
2 -3 Alphonso mangoes
3 cups chilled milk
2-3  tsp sugar/as needed
ice cubes as needed

Method
  • Wash the mangoes and remove the skin 
  • Cut them into small pieces and  blend it to a smooth puree.
  • You can add sugar to the puree and store it in the freezer in an airtight container for later use.
  • In a vessel add sugar ,ice cubes,milk and the pulp and blend till all mixes well to a thick smooth shake.
  • Pour it in glasses and serve chilled.

Try this absolutely delicious baked cheesy pasta and you will keep your fingers licking..A very easy and delicious dish perfect for dinners and parties kids and adults will equally enjoy.We enjoy pasta at home and my fav is Chicken Lasagna i have always prepared lasagna and baked veg in white sauce.I made this for my cousins last week and they loved it  a lot.
This baked pasta requires a bit of preparation and you have everything ready you just pop it in the oven for 15 min and there you have extremely cheesy creamy finger licking baked pasta.


Ingredients
200 gms elbow macaroni/any pasta
250 gms chicken breast boiled and shredded
1 carrot
1/2 cup sweet corns
1 small capsicum

for the sauce
2 tbsp butter
2 tbsp maida/flour
1.5 cup milk
1/2 tsp black pepper
salt as needed

Other Ingredients:
2-3 garlic crushed
1 tsp black pepper
1 tsp mixed herbs
1 tsp chilli flakes or as needed
oil
cheese slices/grated cheese
1/2 cup pizza sauce click here for recipe


Method
Boil the pasta with salt and water till al dente.
Boil the chicken ,sweet corn and carrot  and keep aside.
Heat 1 tsp oil add crushed garlic saute for few min then add capsicum and saute
Mix in the boiled and shredded chicken ,chopped carrot and pasta .
Add 1/2 tsp black pepper and toss well.

Melt butter in a saucepan and add flour with a help of whisk keep stirring it.
Gradually add milk and continue to whisk to avoid lumps.
Mix till the sauce begins to thicken,add salt and pepper.
Mix 1 tsp butter ,chilli flakes and pepper and the pizza sauce to the prepared white sauce.
In a casserole or baking dish spread the boiled pasta.
Top it with sauted pasta and chicken.
Pour the mixed sauce over the pasta.
Sprinkle chili flakes ,herbs and pepper.
Add grated cheese /sliced cheese.
Bake for 15 -20 min.
Serve hot with garlic bread.




A very yummy and filling roll filled with creamy chicken and mayo in a freshly baked homemade roll ..Its a perfect for lunch boxes ,parties or as a evening snack.
I have used my Laadi Pav   recipe for the rolls ...You could just use boiled shredded chicken with mayo for the filling or use this Chicken and Capsicum

Ingredients 
Bread Rolls click here for the recipe 
Boiled shredded Chicken 1 cup
3 tbsp mayonnaise
1 .5 tsp crushed black pepper
1 tbsp honey mustard sauce
1 tsp  cream cheese
2-3 finely chopped spring onion

Method:
Slice the bread roll into 2
Mix chicken with pepper salt,mayo ,honey mustard ,finely chopped spring onion and cream cheese  in a bowl and keep aside.
Spread a generous amount of the mixed chicken filling and serve .

Sending this to Delectable Flavours Giveaway Event

Appam is a soft and spongy hoppers /pancake made with rice .Which goes well with any curries or veggies.After visiting Kerala we were hooked on these lovely appams I carried few ready to mix appam mixes with me from kerela but was never happy with the result.I wanted soft and spongy appams and i found Suhaina's recipe to be the best .I have been making appams now since 3 years and we enjoy it to the core.I personally prefer soft spongy appams with beautiful lace whereas my hubby likes crispier edges.

I always make this when there is fish curry or chicken/mutton dishes prepared at home..Here i Have served it with Prawn Curry with raw mangoes and prawn fry..




Ingredients
2 cup white rice(kolam/sona masuri/pachari)
3/4 cup cooked rice
3/4 cup coconut
1/2 tsp yeast
1 tbsp sugar

Method:
Wash the rice and soak for 3-4 hrs .
Grind the rice adding little water and batter shouldn't have any grainy particles.
Pour the batter in a big container
Grind the cooked rice with coconut  adding little water in the blender and blend to smooth paste.
Mix this to the grounded rice mixture.
Mix sugar and yeast in lukewarm water and allow it to froth .
Add the yeast to the batter and mix well.
Allow it to rise for 2-4 hrs.
Once risen the batter will be frothy,refrigerate the batter and use as and when needed.
Once you are ready to make appams add water and salt to the batter till you get the correct consistency.
The batter shouldn't be very thick like that of dosa or idli.
Heat the appam pan and pour the batter and swirl.
Cover the pan and cook on med flame ,it takes about 2 min for the appam to leave its sides.


Notes
I have used non stick appam pan hence i do not smear it with oil before making appam
You could even use coconut milk for grinding the batter it enhances the taste
The batter can be refrigerated for a week

Sending this toDelectable Flavours Giveaway Event



Hello friends hope you all are doing great ..I feel so good to post after such a long time.I was busy past 3 weeks taking care of my beloved Mother in law who was  very sick and was admitted for a week.Life was hell these days but I survived only because of God's grace and blessings.
I'm happy as i write this post today since My MIL is much better and getting back to normal and secondly because its a guest post for my dear friend Rafeeda who did a lovely post for me last month. 

The first thing that attracted me to Rafeeda's  blog was the blog name itself..''The Big Sweet Tooth ' .Right from the first visit to her blog I was hooked on to it. I always look forward for the yummy biryanis  and baked treats from her blog. I was really happy when she asked me for a guest post in her lovely blog.I wanted to give her something sweet  as the Sweet tooth was one thing common between both of us.Secondly I know she loves cakes and so thought of sharing with you all a delicious quick Apple Praline Bread.

This cake/bread taste absolutely divine .You'll love every bite of this delicious cake. This cake uses sour cream which makes it moist soft and delish .The praline topping compliments the soft moist cake .I have added walnuts instead of pecans  and also added some cinnamon powder in the cake as well as in the praline sauce I just love the combo of cinnamon and apple.For the recipe hop over to Rafeeda's space 

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