100_6598  Whatever you call it, irrespective of it they taste delicious!

Brownie and a cookie with a secret goodie? Who can say no to that!!

Here’s some in a cupcake form!


My favorite cupcake recipe and a huge chunk of chocolate.


In goes the brownie batter!


Here, food of the GODS ūüėČ

Two Bite Sized Cinnamon Rolls

Teeny Cinnamon Rolls

Teeny tiny two bite sized Cinnamon Rolls that have a lil hint of rum for y’all!

Here’s some with rum flavored icing!100_6470

 Recipe Adapted from : Bakingdom

Click on the link to have a view at the recipe.

I halved the recipe with no issues in the final result and used alcohol free rum essence to achieve a rummy taste(which is completely your preference)


A dense, dark cookie from The Ultimate Chocolate Cookie Book by Bruce Weinstein, Mark Scarbrough that gives you a creamy sandwich center that will always cheer you up! 



Molten Lava Cake

Here’s ¬†some Molten Lava Cake for you to dig into!


and some more :p100_6460

Recipe source: Here

I halved the recipe and skipped adding the just the yolks, and they were still to die for!

Update: I made this again without altering the recipe at all. Verdict? No noticeable change! (I won’t be adding just the yolks unless I have some lying around)



Pure Chocolate Cake

100_6019You know the pure chocolate cake’s that we get at p√Ętisseries? This cake is like that but only better since its homemade.

The cake is rich. Very rich. Rich enough for a chocolate devourer to have one piece at a time. The cake has got four gorgeous layers of silky smooth ganache that melts in your mouth. And the crumb! Oh-so-delicious! . Imagine a world of you and pure unadulterated chocolate bliss.

Now take that, and imagine having it for dessert. Imagine? Why imagine when you can bake the cake and eat it too! The batter yields 2 cakes where each cake is divided into 2 parts.

Now hop along and bake this ūüôā1386001662365-1

Recipe Adapted from: The Purple Foodie


For the cake:

  • 250 gms flour
  • 60 gms cornflour (Makes the cake lighter)
  • 100 gms good-quality cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (skip adding the salt if using a salted butter like Amul)
  • 250 gms yogurt
  • 60 gms water
  • 1 tsp pure vanilla extract
  • 230 gms unsalted butter
  • 550 gms granulated sugar which is ground to a fine powder
  • 5 eggs¬†
  • 100 gms dark chocolate melted on a bain-marie

For the ganache:

  • 400 ml heavy cream (I used Amul 25% fat)
  • 800 gms dark chocolate chopped into little pieces
  • 30 gms butter


For the cake:

  • Preheat oven to 170¬ļC.
  • Grease and line two 9″ square cake pans with parchment paper.
  • Sift the flour, cornflour, cocoa, baking powder,baking soda and salt 3 times.
  • Whisk together the yogurt, vanilla and water in another bowl.
  • In a large bowl, beat the butter and sugar together.
  • Next, beat in one egg at a time.
  • After all the eggs are beaten and fully incorporated, add in the melted chocolate. Next, fold in the dry ingredients and the thinned yogurt into this mixture.
  • Start and end with the dry ingredients. So that would be fold the flour, then the yogurt, the flour, yogurt and lastly the flour.
  • Pour into prepared cake pans and bake for 30-35 minutes or until a skewer inserted comes out clean.
  • Let it cool completely on a cooling rack.


    Thats another pineapple cake I made, decked up and sky high

For the ganache (Can be prepared a day before):

  • Put chopped chocolate pieces in a big bowl.
  • In a pot, pour the cream and bring to a slight boil until the corners of the cream have a little bubbles but the cream isn’t bubbling.
  • Pour this cream onto the chopped chocolate pieces and let it rest for 2 minutes. Add in the butter.
  • Stir until smooth. Since its dark chocolate, add a few tbsps of icing sugar if you find this to be too bitter.
  • Cover with a cling wrap and put it in the refrigerator to thicken up.
  • Prior to using this cream (If refrigerated), let it rest at room temperature for an hour or so.
  • Separate this cream into four equal parts with a knife in the same container.


  • Split each cake into two parts with a serrated knife.
  • Place a cake board and spread a tsp of ganache on the board. Place one part of the cake onto this. This will prevent the cake piece from moving around and will let it sit in its place. Pour in one part of the ganache onto the cake and spread evenly. The ganache is going to be thick, so you will have to spread it very carefully. Leave 1/2 an inch of space at the sides. Press onto this the next cake layer.
  • Repeat this for every layer of cake.
  • Once you reach the topmost layer, spread the ganache carefully and spread it evenly onto the sides of the cake.

Prior to serving , let the cake sit at room temperature for an hour or so.

Here, have a bite!

Here, have a bite!

Perfect Pineapple Cake


My lil bro has been the guinea¬†pig of my life. He’s tasted every batter and given invaluable advice on my baking from a child’s perspective. He is my official tester. No wonder I wanted his birthday cake to be the best.

Even though he’s more of a chocolate lover like me, he¬†loves¬†whipped cream. So I decided to bake the Best Pineapple Cake .¬†In India, we call it the Pineapple Cream Pastry.¬†

Do not confuse this cake with the upside down pineapple cake (I have) which btw is a beauty on its own.

This recipe yields a 9″square cake which can be split into parts or two 6″ round cake which can be split into 2 parts each.

Though this cake doesn’t rise much, it provides the perfect amount of sweetness and fluffiness for the cake. The cake will be a tad dry since there’s no added fat in the cake. But don’t let that hold you up. We are going to soak each sponge in pineapple juice which will provide the cake with moistness and a¬†delightful pine-appley texture. (Ok I know that’s not a word, but you got what I meant right?)

I got this recipe from here. I did not make any changes as the recipe does its job to perfection!


For the cake:

  • Eggs – 5 (250 gms)
  • Powdered sugar – 125 gms
  • All-purpose flour – 125 gms
  • Cornflour – 2 tbsp
  • Baking powder – 1 tsp
  • Salt – 1 pinch
  • Vanilla essence/extract – 1 tsp
  • Pineapple Essence/extract – 1 tsp

For the filling:

  • Whipped Cream – 400 ml or 400 ml heavy cream and 4 tbsps powdered sugar.
  • Pineapple Essence/extract – 1 tsp (Optional)
  • Pineapple bits approx 3 pineapple slices cut into tiny lil pieces soaked in 200 ml pineapple juice or 200 ml sugar-water syrup.
  • A few pineapple pieces for decoration.

Note: the flour = half the weight of the eggs i.e. 125gms


For the cake

Pre-heat the oven to 190 C.

Next, grease and line one 9″square tin or two 6″ round cake pans with parchment paper.
Sift the flour, baking powder, salt and cornflour 3 times.
Beat the eggs and sugar with an electric beater for around 10 min until its very thick or once you move the beater away, the mixture so formed holds for at least 5 seconds.
Next, add in the vanilla and pineapple essence and beat it for 1 min.100_5614

Now gently fold in the sifted flour and make sure no air has escaped. It may seem that the mixture won’t come together, but it will. Keep folding. Also make sure that no lumps remain and there are no streaks of flour anywhere.100_5616
Now turn it slowly and gently into the prepared tin(s) .100_5621

Bake for 30-35mins for ¬†the 9″ tin and around 20-25 min for the 6″ tin.
Once done, remove from the cake from the tin(s) after 5 minutes and leave it on  a wire rack to cool completely. If you do not want your cake to brown from the top, cover the top with foil and then bake.100_5623


Whip the cream with the pineapple essence (Optional) until it holds stiff peaks. Since I use a pre-sweetened whipped cream, I do not add any sugar. However if you are going to use heavy cream, you need to whip the cream on a bowl of ice with ice-cold beaters for 5-7 min and add 4 tbsp of powdered sugar to it.
Reserve 1/2 of the whipped for frosting the top of the cake.

Take about  4 tbsp of cream and add one drop of yellow food colour to it.


Cut the cake horizontally into 2 parts.

Place one part on a cake board and generously drizzle with the prepared pineapple syrup and pieces. We won’t be needing all of the pineapple juice, use it only to moisten the cake. We don’t want to dunk the whole thing in there. Barely moist is our goal.100_5630

Put around 1/2 of the whipped cream on the cake and spread generously.

Place another cake piece carefully on to it. Frost with the rest of the cream and pipe with the yellow food color according to your fancy. Use the pineapple pieces decoratively. (Unlike me!)100_5667

Before serving, let the cake rest for a few hours for all the flavors to blend in.

Here, have a bite!

Here, have a bite!

Baked Eggless Doughnut/Donut

Deep-fried donuts are the only way to go. Maybe its got to do with me knowing only about fried donuts uptil recently, but I will never give up a fried donut for a baked one. But don’t go so soon!!

These aren’t bad or horrendous. These taste good. On their own and they are an amazing alternative if you abhor deep fried stuff. But just cos these are baked,are they ¬†going to have a lesser fat content? NO.

These are almost as “fatty” . Did I just lose you there?

We are adding butter, having the same amount of glaze aka chocolate heaven. But why make these? That’s because its perfect for beginners. Its no fuss. Its No fail. Well, back here you are! Plus they taste really delicious. I deep-fried a few of them to see if i could work with this dough for the same. One word. DONT. These donuts are meant to be baked. Not fried. No chemical reactions or anything. But then even you would go for the baked ones. Got what I mean?


Hop along now.

Adapted from here.

For the donut:
  • 180 grams All purpose flour (Around 50 grams more for dusting)
  • 1 tbsp Corn flour
  • 30 grams milk powder
  • 1 tbsp instant/dry yeast
  • 50 ml lukewarm milk
  • 1 tbsp granulated sugar
  • 4 tbsp brown sugar
  • 50 grams butter
  • 1 tsp vanilla extract/essence
  • 1/2 tsp salt
  • 50 grams additional butter for brushing
For the simple glaze:
  • 6 tbsp powdered sugar/icing sugar
  • 1/2 tsp vanilla
  • 1-2 tbsp milk (enough to get it to the consistency you want)
For the chocolate glaze:
  • 100 grams chopped dark chocolate
  • 1-3 tbsp milk
  • 2 tbsp sugar (Optional)
Sprinkles to garnish (Optional)


How to proof dry yeast?
First ,pour the lukewarm milk in a bowl with around 1 tbsp of granulated sugar.Stir until the sugar granules barely start to dissolve.Add in the yeast . Stir until the yeast is barely combined. Cover with a cling wrap and leave undisturbed until yeast has proofed and bubbly. Around 10 minutes.
Keep in mind, the milk cannot be hot. Barely lukewarm. Why? Too hot a milk will kill the yeast. Too cold will not be an ideal temperature for it to activate. If you have a thermometer, let the temperature register between 40C to 45C.
While it is proofing , in another big bowl mix the flour,cornflour, milk powder, salt and sugar well.100_5277

Add in the butter. Mix with a fork until this whole mixture now resembles coarse breadcrumbs.  Make a well in the centre and slowly add the milk mixture. Knead until the dough starts to come together and is no longer sticky. In around 5-8 minutes, the dough will have become beautifully elastic. Take a deep bowl, one that can withhold the double size of the dough and oil it well. Put the dough in this and cover with a cling wrap . Leave it to rise for around 2-3 hours or until doubled. You can even leave it overnight.100_5281

After the dough has doubled, lightly punch it down and roll it on a lightly floured work surface to a thickness of 1/2 inch. 100_5282
Cut with a donut cutter or any circular shaped mould.
Place this on a baking sheet lined with wax paper and cover it again with a slightly damp cloth for around an hour or until doubled again.
Bake in a preheated oven for 8 minutes at 160 C or until lightly brown.
As soon as its out of the oven, generously rub each donut with butter. Dip it in your favorite glaze.100_5293
To make simple glaze:
Mix all the given ingredients well until you achieve the consistency you want.
Dip one side of the donut into it.
To make the chocolate glaze:
Mix chocolate and 1-3 tbsp milk in the microwave or bain marie until its melted. Add a little icing/powdered sugar if you find this a little bitter for your tastes.
Dip one (or both if you’re as greedy for chocolate as me!) into your choice of glaze. Pur on a wire rack to get rid of the excess glaze.
Top with sprinkles if you like.

Here, have a bite!

Here, have a bite!

Black Forest Cake


What’s your favorite cake?
I simply love the pure chocolate cake, its bitterness provides me with a wonderful comfort. (That’s the reason you would always find me hunting for chocolate that has a lot of cocoa content. I mean a lot!)

But that’s not stopped me from making another BFC today. I already have a BFC recipe which is amazing on its own. But I tried playing around with the ingredients, how wrong can you get with the simplest cake eh? (and by playing around i mean looking at a handwritten recipe that I got from somewhere I don’t remember!)


Verdict? This cake is amazing. On its own I mean. Pure cocoa bliss in the  cherry-rum syrup soaked base that is slathered with fluffy cream whipped to peaks that stand to perfection and garnished with tart cherries with some dark chocolate even more!

If I gave you two BFC’s one store bought and the other my home baked, I’d bet you’d never even touch the store bought!!

Now hop along, make some.

This recipe yields a 9″ square¬†6″ round cake which is split into 2 (or 3!) parts100_5497


  • For the cake:
  • 240 grams all-purpose flour
  • 300 grams granulated sugar that is the ground to a powder (Adjust according to preference)
  • 85 grams good quality cocoa powder
  • 2 tsp baking soda
  • 1 tsp¬†baking¬†powder
  • a pinch of salt
  • 220 ml milk
  • 100 ml¬†¬†oil
  • 2 egg
  • 2 tsp pure vanilla extract
  • 120 ml¬†¬†hot water mixed with 2 tbsp coffee powder
  • For the filling
  • ¬†2 1/2 cup/500 ml¬†Whipping cream (I used Tropolite)
  • 400 grams tinned cherries soaked in its syrup mixed with 1-2 tbsp Rum /Kahlua or 2 drops of non-alcoholic Rum Essence.


For the cake:

Sift the flour, cocoa powder, baking soda, baking powder, salt together. 100_5460

Beat the egg lightly with the vanilla extract in another bowl.


Can you see how thick this is? That’s without the addition of the coffee mixture

Make a well in the sifted  mixture bowl and add the milk and oil. Stir well. The mixture will be very thick and will not come together. No worries. .Slowly add in the egg. Mix well. In goes the hot coffee mixture. Mix until barely combined. Now have a go at the batter!100_5468

Sugar right? yes? Go ahead. Pour this onto a greased and floured 9″ square pan (or use three pans, but seriously do you own that big an oven? I’m J!) and bake at a preheated oven for 25-30 minutes. Do not over-bake!

For the filling:

While the cake is baking, go have some rest or just whip up the cream to stiff peaks. Since the one I use is already sweetened I do not add any sugar. However if you are using heavy cream, you need to add 6 tbsp of powdered sugar and whip it on a bowl of ice.

Take half of the cherries (your reserving some for decoration!) , de-seed and chop them into little pieces. Add a tbsp or two of powdered sugar to the cherry syrup(We are getting rid of the tartness).Next you could add in a tbsp of rum, but if your’e a no-go to alcohol, just use 2-3 drops of non-alcoholic rum essence. Does the job *wink wink* ūüėČ


Once the cake is done, let it cool. Invert and split it into two parts. If your feeling a little gutsy, make it three.

Pour the syrup generously over the cake. Not too much. Don’t be stingy though! We want it to be barely wet, not soaking ūüôā100_5490

If you’ve made 3 layers, you may need 50-80 ml more of the cream. ¬†On a cake board, place one layer of the cake. Spread 1/3rd of the cream onto the cake. Even it out. But make sure to leave at least half an inch of space at the side. Why you ask?

That’s because when you top it with the other cake layer, the whipped cream will ooze out and fall onto the sides! Now we DO NOT want that!! Top with a little of the chopped cherries. Repeat with remaining layers. Frost with whipped cream and chocolate curls.100_5494

Since I had 2 layers, I used half of the whipped cream on the base , added the cherries, and topped with the second layer of a cake. Poured whipped cream on top, and didn’t frost the sides, but that was just my preference. you can decorate it however you want!

Look how moist that is!
(Ignore the tilt!!)

(Update : The handwritten recipe seems to be exactly from here .

I made this cake again, and doubled the recipe. Changing the ingredients for the doubled amount as the doubled version yields two 9″ cakes of 1 inch height each. )

Fabulous 5 – Minute Fudge


This one’s a quickie. Two ingredients is all it takes (if you don’t really count vanilla as an ingredient) and brings you the creamiest fudge you’ve ever had!

This is a basic classic fudge recipe and you can use this to make endless variations!

Just bring to heat condensed milk and chocolate, let it melt, add your choice of mix-ins , pour, let it set in the fridge and then you can have the most delicious fudge ūüôā


Be it dark chocolate for a more adult version, or the classic semi-sweet maybe even the royal white chocolate; this recipe adapts into all of it easily!

There is no scope for failure and this one’s not gonna let anybody down


  • 360 grams semi-sweet chocolate chopped (I used dark chocolate with 70 % cocoa)
  • 2/3 rd cup condensed milk
  • 1 tsp vanilla
  • 3/4th cup choice of mix-ins optional (toasted chopped walnuts, macadamia nuts, toffee bits, candy barks, etc)


  • On medium heat, put almost 3/4th of the chopped chocolate and condensed milk in a pot and let the chocolate melt. Remove from heat.
  • Stir in the vanilla. Put the reserved chocolate pieces into the pot and start mixing. The residual heat will cause this chocolate to melt.
  • Once melted, add in the cup of mix-ins and pour onto a greased 9X6 inch pan that is lined with wax paper/foil.
  • Chill for about 30 minutes or until firm.
  • Cut into desired shape and enjoy!
  • Since I was packing this, and needed a lesser amount of fudge, I halved the recipe and poured directly onto a box that wasn’t greased or lined.

Here,have a bite!

Birthday Cake


Its my besties birthday and I was frantic to make this one special for her. Perfect cake, perfect crumb, perfect ganache and lots of love to make it √ľber special for my love.
Maybe this time , I’d make one using all (some) of the recipes I have loved and surprise myself. And did I? I was pleasantly surprised (well not pleasantly I was kinda dancing, but hey that’s between us ok? Good. ) This is the cake I’d make on a birthday. Simple yet exquisite. A moist crumbly interior with a subtle hint of caramelization, the surprise crunch of toasted walnuts and the warmth of a dark chocolate ganache. To me, a hell lot of happy eaters and one friend who couldn’t stop beaming with pride (Not me, my bestie duh!)

You can either make this cake in advance, or rush it through . Like me. Either way, you’re ¬†going to be one happy(proud) baker!

For the cake:
50 gms margarine
50 gms butter(skip salt if using a brand that uses salt, like Amul)
30 gms cocoa powder
100 gms dark chocolate
100 gms white sugar
50 gms brown sugar
3 tbsp oil (neutral)
2 eggs
1 tsp vanilla extract/essence/ 1 vanilla pod
130 gms all-purpose flour
30 gms chopped walnuts (lightly toasted)
1/2 tsp baking soda
1/2 tsp salt

For the ganache:
200 ml heavy cream
100 gms chopped dark chocolate
3 tbsp sugar (optional)


For the cake:
Grease one 8″ ¬†pan with butter and line with parchment paper.

Melt margarine until the water is evaporated, and add the butter. Caramelize this butter until you get subtle whiffs of a nutty aroma. Around 3-4 minutes. Do not overdo this, as you may end up with burnt butter and have to repeat this step. If the butter has burnt, you’ll know (By the smell).

On low heat, add in the cocoa, sugars and dark chocolate. Mix until chocolate has melted. Remove from heat and let it cool.

Once cooled,add the oil, egg and vanilla one by one, beating well after each addition. Fold in the walnuts.

Mix the flour, salt and soda in another bowl and slowly add this to the chocolate mixture until just incorporated. Do not overmix!

Bake at a preheated oven at 170‚ĄÉ for 20-25 minutes or until done. Make sure you don’t overbake.

Once done, invert on a rack and let it cool.

For the ganache:

Pour cream into a pot and bring to heat until small bubbles are formed at the corner of the pot, but the cream isn’t bubbling. Once you can see tiny bubbles indicating that its done, pour this onto the chopped dark chocolate pieces. Let it rest for around 2 minutes and stir until smooth. Add in the sugar if you find this to be too bitter. You can adjust the sugar according to your own preference. Refrigerate until needed. (Make sure at least 30 minutes)
Though the consistency will seem off, once in the refrigerator it will thicken up as it cools.

To assemble the cake:

Split cake into halves. Place one half on a cake board and leaving at least half-inch at the sides and spread half of the ganache over it. Take the other half and gently press onto it¬† Some ganache may ooze out if you didn’t leave the half-inch as indicated.

Pour the rest of the ganache and decorate according to your fancy. I used a mix of white and dark chocolate curls.

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