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! 



Chocolate Crinkle Cookies

100_6391Season’s Greetings one and all!

I know I am so very late in wishing you lovely people an amazing Christmas, but I hope these cookies make up for it.

These “cookies” are a cross between a brownie and a biscuit, with the exterior being a lil crunchy and the insides all fudgy. The quality of cocoa makes a huge difference to the chocolate taste, so I suggest you don’t use anything other than the best. The cookies have an adult dark flavor to it. So if you’re making em for a bunch of kids, I recommend adding around 100 grams more of sugar. Once the dough is made, we’ll refrigerate it for a few hours to let the flavors blend in . However, if you are running short on time, stick em into the freezer for 30 minutes and you are good to go. Also make sure to use a greased parchment paper to line the baking sheet, cos these cookies stick to the sheet. Also, to get nearly even cookies I used a cookie scoop that  gave me around 25  2″ cookies. I stored em in cute lil jars and gave em out as Christmas Gifts. 🙂100_6392

Alternatively you could drop them tablespoon by tablespoon onto the sheet.

Happy Holiday’s Everybody!

Recipe Source: Bakingdom


  • 200 grams sugar ground to a fine powder
  • 80 ml neutral flavored oil
  • 2 eggs
  • 1 tsp vanilla extract/essence
  • 45 grams good-quality cocoa powder
  • 120 grams all-purpose flour
  • 1 teaspoons baking powder
  • A pinch of salt
  • 60 grams icing sugar or more to roll the dough in.


  1. In a bowl, sift the cocoa powder, flour, baking powder and salt
  2. In a another bowl pour the oil and add tablespoon by tablespoon the ground sugar, mixing well.
  3. Stir in the egg, one at a time beating well after each addition.
  4. After both the eggs have been added, add in the vanilla. Mix.Fotor0104195739
  5. Now, add half of the flour mixture to it and slowly mix to form a “batter” .
  6. Continue adding flour, tablespoon by tablespoon to this.
  7. After all the flour has been added, you’ll notice that the texture of the “dough” is quite like a cake batter, but that’s just the way its meant to be. Cover the bowl with a cling wrap and let it rest in the refrigerator for around 4 hours until its quite firm or stick it in the freezer  for around 30 minutes until it’s firm but manageable.
  8. After the rest, preheat the oven to 180C while you start scooping out the dough.
  9. Line a cookie sheet with parchment paper and grease it with a lil oil/butter/pam.
  10. Put the icing sugar in a deep bowl and using a tablespoon or a cookie scoop; scoop out the “dough” and roll it evenly in the icing sugar. The dough will be manageable and you will be able to easily shape em. Fotor0104200258
  11. Plonk em onto the baking sheet and once the oven has pre-heated,Bake for 10-12 minutes. The tops will be a lil puffy and you will find the beloved “crinkles”.Fotor0104200456
  12. Cool before serving as they harden up a bit as they cool. (A word of caution, do not stack em together if they are warm and certainly do not touch em with wet hands :p)



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* 😉


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 🙂100_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 🙂


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 über 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℃ 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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