Classic Chocolate cake by Chef Rida Aftab

Ingredients:

Refined Flour (Maida)     2 cups

Eggs                            4

Butter                           100 grams

Cooking Chocolate        100 grams

Coco powder                 1/2 cup or 4 tbsp

Oil                                1/2 cup

Grinded sugar                1 1/2 cup

Vanilla essence             1 tsp

Baking powder               2 tsp

Coffee                           2 tsp

Chocolate sauce:

Coco powder      1 cup

Cream               1/2 cup

Sugar                1/2 cup

Butter                50 gm

Cook all these 4 things on slow flame.

Method:

-         Preheat your oven at 180 0C.

-         Take a bowl, add butter, grinded sugar, vanilla essence and oil in it and mix all the things with spoon, then beat it (with electric beater) until it is creamy

-         Take all four eggs in a bowl, and then slowly add them in butter mixture and beat it

-         Now add coffee, coco powder, baking powder and beat it further.

-         Now add refined flour (maida) spoon by spoon and beat it.

-         Now pour this cake mixture in a greased cake pan and bake it in preheated oven for 25 to 30 minutes.

-         Cool the cake on wire rack, then evenly spread the chocolate sauce on top of the cake.

Pineapple cream pastry by Chef Shireen Anwar

Ingredients for sponge:

Eggs                               4

Sugar                              4 ounce or 8 tbsp leveled

Flour (Maida)                 4 ounce or 8 tbsp heaped

Baking powder              1 tsp

Vanilla essence            1 tsp

For filling:

Pineapple tidbits (small pieces)   1 can

Icing sugar                                         2 ounce

Fresh Cream (whipped)                 12 ounce

Pineapple syrup (syrup of can)      1/2 cup

Cherries                                              as required for decoration

Method:

-       Beat eggs till they are fluffy then add sugar and beat both the things very well.

-       Add vanilla essence in the egg mixture and mix it well.

-       Sieve flour (maida) and baking powder 3 times (for good result).

-       Now fold this flour and baking powder mixture in egg and sugar mixture (with spatula in clock wise direction, do not use beater).

-       Grease 8x8 square pan and sprinkle some flour, then pour this batter in it.

-       Bake the cake for 20 to 25 minutes in a preheated oven at 180 oC.

-       When cake is baked, place it on wire rack to make it cool.

-       Slice the cake in two halves, on the bottom half of sponge, pour some pineapple syrup, and then apply icing evenly, then place pineapple chunks. Cover with the other half on top. Now in the same manner, pour some pineapple syrup all over it, apply icing evenly on top.

-       Cut in rectangular pieces. Decorate with pineapple chunks and cherries. Delicious pastries are ready.

For icing:

Beat fresh cream, when it starts to get thick then start adding icing sugar. Keep it in freezer for some time and then do the icing.

You can also make pineapple cake with the same recipe, if you wish you can bake the cake in round cake pan instead of square pan, and decorate it like you decorate full cake.

Chocolate Brownies by Chef Saadat Siddiqui

Ingredients:

Unsalted butter or oil              200 gram

Sugar                                         8 ounces

Egg                                            4

Refined flour (Maida)              8 ounces

Baking powder                        1 tsp

Cocoa powder                         2 ounce or 1/2 cup

Milk                                             4 tbsp

Vanilla essence                      1 tbsp

Chocolate                                 200 gram (grated)

For icing:

Chocolate                  300 gm

Cream                        4 tbsp

Method:

-        Preheat your oven at 180 C.

-       Beat butter and sugar very well, then add egg one by one, beat till it is creamy

-       Mix flour, baking powder, coco powder and a pinch of salt and strain it three times

-       Now fold this flour mixture in butter and egg mixture (with spatula or wooden spoon, do not use beater). Also add vanilla essence and milk.

-       In the end fold grated chocolate.

-       Now pour the cake mixture in rectangular cake pan (in cake pan, spread a butter paper, and grease it with oil). Bake at 180 c for 35 to 40 minutes.

For icing:

Melt the chocolate on double boiler, then add cream in it and mix it. Coat the top of brownies smoothly.

Marble Cake by Chef shireen anwar

Serving: 8 people

Ingredients:

Butter                                          6 ounces or 150 grams

Caster sugar                             6 ounces (measure it then grind it)

Flour (Maida)                             6 ounces

Eggs                                           3

Vanilla essence                        1 tsp

Cocoa powder                          1 tbsp

Milk                                             2 tbsp

Baking powder                          1 1/2 tsp

Pink and yellow color                few drops.

Method:

-       Beat butter and sugar till it is creamy.

-       Sieve flour (Baking) and baking powder (3 times)

-       Start adding eggs one by one in butter and sugar mixture, alternating with 1 tbsp of sieved flour (means add 1 egg, then beat, add 1 tbsp of sieved flour and beat, then again add another egg, and 1 tbsp of sieved flour).

-       Now add vanilla essence. Then fold the remaining flour in the mixture (with wooden spoon or spatula, do not use beater).

-       Divide the batter in 3 portions. Add pink color in one part, yellow color in second part, and in third part coco powder paste mixed with 2 tbsp of milk.

-       Grease the loaf pan, add the 3 batters alternating each other, first add coco, then pink then yellow, and so on, as shown in picture below. (you can also make in round cake pan)

-       Lastly add swirls with knife or tooth pick to give a marble effect

-       Bake for 35 to 40 minutes at 190 0C.

-       After baking cool it and cut slices.

Check cake by Chef Shireen Anwar

For butter:  1 ounce = 1 tbsp

For sugar:  1 ounce = 2 tbsp leveled

For flour :   1 ounce = 2 tbsp heaped.

Ingredients:

Butter                                 12 ounces ( or 12 tbsp)

Sugar                                 12 ounces (or 24 tbsp leveled)

Refined flour (Maida)      12 ounces (or 24 tbsp heaped)

Baking powder                 3 tsp

Eggs                                   6

Vanilla essence               2 tsp

Coco powder                    3 tsp

Milk                                     4 tsp (or 1/4 cup)

Butter Icing:

Butter                              6 ounces

Icing sugar                    12 ounces

Method:

-       Take 3 sandwich pans, grease them and place butter paper.

-       Now beat butter and add sugar spoon by spoon and beat it till light and creamy, then add vanilla essence and beat it. Now start adding egg yolks one by one and beat it.

-       Ina separate bowl beat egg whites until they are stiff and fluffy.

-       Sieve refined flour (maida) and baking powder in a separate bowl (3 times).

-       Now fold egg whites in butter mixture with spatula or wooden spoon, then fold refined flour + baking powder in it. Also add 1/4 cup milk and fold in it.

-       Make a paste with coco powder and 2 tbsp of milk.

-       Divide cake batter into two (keep one portion in large quantity).

-       Add coco powder paste in large quantity batter and mix it well. And keep the other batter as it is (vanilla batter).

-       In 2 Pans, first arrange coco batter all around the circle, then vanilla batter, lastly coco batter. Arrange the 3 pan with vanilla batter first, then coco batter, then again vanilla batter.(you can also place the divider rings in the pan and can place the batter easily as shown in picture)

-       Bake in a preheated oven at 180 0c for 35 minutes.

-       When baked, place them on wire rack so that it gets cool completely.

For butter icing:

Beat butter, then gradually add icing sugar in it, beat till thick and creamy. Use as required.

For assembling:

On a cake plate, put the coco batter cake first, apply strawberry jam, place the vanilla batter cake on it, then again apply strawberry jam and finally place the 3^rd, coco cake on top. Apply the prepared icing on top and decorate the top with check design.

(Note: When stacking the layers of the cake, make sure the bottom and top layer are the same pattern so you end up with the checkerboard pattern when you cut the cake.)

   

Coffee cake by chef shireen anwar

1 ounce = 2 tbsp

Ingredients:

Butter                                8 ounces (200 grams) (salted butter or unsalted butter)

Sugar                                8 ounce or 16 tbsp leveled

Refined flour (Maida)     8 ounces or 16 tbsp heaped

Baking powder               2 tsp

Vanilla essence             1 tsp

Egg                                   4

For icing:

Butter                              6 ounce (preferable unsalted butter)

Icing sugar                    12 ounces

Instant coffee                2 tsp

Water                              1 tbsp

Method:

-       Grease 2 pans (8'') and also place butter paper. Preheat your oven at 180 0c

-       Beat butter until it is fluffy, and then start adding sugar in it and beat it. Then add vanilla essence in this mixture.

-       In a separate bowl mix baking powder in refined flour and strain it 3 times.

-       Now add 1 egg in butter and sugar mixture and beat it then add 1 tbsp refined flour and baking powder mixture, then 2^nd egg and again add 1 tbsp refined flour and beat it, in the same manner add other two eggs. When all eggs are beaten well, add the remaining refined flour and baking powder mixture in it and fold it with wooden spoon or spatula (do not use beater).

-       Then pour the mixture in 2 pans or you can also place the whole mixture in one pan

Method for icing:

-       Beat the butter with icing sugar.

-       Mix coffee with water, add in butter icing sugar mixture and mix it well.

-       Apply this icing at one half of cake, then place the other half of cake and cover the whole cake with icing (TIP: if your icing in not spreading neatly , then dip your spatula or knife in hot water and then spread the icing).

-       Sprinkle some instant coffee, delicious coffee cake is ready

Fresh cream pineapple cake

Ingredients:

Eggs                            5

Refined flour (Maida)      1 cup

Sugar                           3/4 cup (first measure the sugar then grind it)

Pine apple juice             1 tbsp

Corn flour                      1 tbsp

Vanilla essence             few drops

Baking powder               1 tsp

For garnishing:

Fresh cream                  1 packet

Pine apple tin                 1

Icing sugar                    as required

Method:
      -     Grease 9 inch cake pan with oil. And preheat your oven.

-       Now take a bowl sieve baking powder, refined flour and corn flour 3 times.

-       Now beat eggs until it is foamy, then add sugar in it slowly and gradually, beat for about 10 to 15 minutes, then add vanilla essence and beat it.

-       Now with the help of wooden spoon fold the refined flour mixture in this egg mixture slowly (do not use beater). In the end add pineapple juice and mix it.

-       Bake the cake at 160 0C for about 35 to 40 minutes.

-       When cake is baked, cool it then cut the cake in half, then on both the halves spread pineapple tin juice, then on one half apply the icing, sprinkle pineapple chunks. And place the other half on it, then cover the whole cake with the icing, decorate the cake with the remaining pineapple chunks.

For icing:

Beat fresh cream, when it starts to get thick then start adding icing sugar. Keep it in freezer for some time and then do the icing

Yummy chocolate cake by shireen anwar

Ingredients:

Dark Cooking chocolate              4 ounce

Tetra pack cream                       1/2 packet or 1/2 cup or 4 ounce

Maida                                       1 1/2 cup

Baking powder                           2 tsp (leveled)

Butter                                       16 ounces or 2 cups

Eggs                                         6

Caster sugar (granulated)            1 1/2 cup (measure it then grind it)

Vanilla essence                         2 tsp

Coco powder                             5 tbsp

Icing:

Icing sugar                    4 ounce

Chocolate                      6 ounce

Fresh cream                  2 packet

Vanilla essence             1 tsp

Cocoa powder                1 tbsp heaped

Method:

Melt the chocolate on double boiler and add ½ packet tetra pack cream in it,and mix it well and then keep it aside.

Now in another bowl mix refined flour (Maida) and baking powder.

Beat butter, and add caster sugar in it slowly and gradually, then add vanilla essence, coco powder and beat it, now add cooking chocolate + cream mixture in this butter mixture.

Now beat egg white until it is stiff, then add egg yolk(one by one) in it and beat it(this egg mixture should be fluffy), add this egg mixture (slowly) in butter mixture, then add refined flour(Maida) + baking powder mixture in it. This batter will be very moist, after adding all this, stop the beater and fold this batter with the help of wooden spoon in only one direction (clockwise).

Take 2 sandwich pans of 9 inches, grease the pans and place the butter paper, (you can also use big cake pan instead of 2 separate pans, and after baking, cut the cake in half and do the icing), preheat your oven at 180 oC, baking time is 40 to 45 minutes.

For icing, melt the chocolate and add ½ packet tetra pack cream and coco powder and mix it and cool it.

Beat fresh cream, when it starts to get thick then start adding icing sugar and add vanilla essence also. Then add chocolate and cream mixture and mix it, keep it in freezer for about 5 minutes.

Brush one half of the cake with milk so that it get moist. Now spread the icing, and then keep the other half of cake on it, then again moist the top of it with milk, and cover the whole cake with icing. Yummy chocolate cake is ready :)

Double Chocolate Cupcakes by Chef Sharmane

Ingredients:

Butter                             225 gm (if you are not using salted butter then add a pinch of salt in the mixture while beating. Salt enhances the flavor)

Cocoa powder                 1/4 cup (if you want strong flavor then add 2 tsp more)

Refined flour (Maida)        1 1/4 cup

Baking powder                 1 tsp

Chocolate chunks            1/2 cup (Cut medium size chunks, keep the chocolate on room temp, ii will cut easily)

Vanilla essence               1 tsp

Eggs                               4

Sugar (granulated)           3/4 cup (first measure the sugar then grind it)

Brown sugar                    1/4 cup

Bi-carbonate soda            1/2 tsp

(khanay ka soda)                      

Method:

 -       Beat butter, sugar and brown sugar in a bowl until it is creamy.

-         Then add eggs one by one and beat well between each interval. Then add vanilla essence in it and mix it well.

-         In a separate bowl mix refined flour (Maida), baking powder and bi-carbonate soda.

-         Now fold this refined flour mixture gradually in egg mixture (fold this with help of spoon, don’t use beater). Retain some refined flour mixture and coat the chocolate chunks with it (this stops the chocolate chunks from going into the base of baking pan)

-         Now add cocoa powder in the egg mixture and mix it.

-         Add chocolate chunks (that you have coated in refined flour mixture) in the mixture and fold it gradually.

-         Grease the baking pan with oil, and preheat your oven at 180 oC, 10 minutes before baking.

-         Put this mixture in cup cakes baking tray or you can also make a big cake by pouring all the mixture in a cake baking pan. Baking time of cup cakes is 20 minutes where as a big cake can take more than 20 minutes.

Brownies

Ingredients:

Butter                           100 grams

Sugar (grounded)           16 tbsp ( 8 ounce)  (first measure the sugar then grind it)

Egg                              2

Refined Flour (Maida)     6 tbsp   (3 ounce)

Cocoa powder                2 tbsp (1 ounce)

Baking powder               1 tsp (full)

Caramel syrup               2 tbsp

Cooking chocolate         4 tbsp

Milk                              1/4 cup

Method:

-          First beat butter for 1 minute then add sugar until light and fluffy.

-          Add eggs one at a time and beat it well.

-          Mix refined flour, cocoa powder and baking powder in bowl and then add this in egg mixture.

-          Also add caramel syrup and cooking chocolate in it.

-          Grease your baking tray with butter and sprinkle some refined flour. Pour the mixture in it.

-          Preheat your oven 15-20 minutes before baking at 180 oC, bake it for 30 minutes.

Chocolate toping:

Egg white                      1

Sugar (grounded)           2 tbsp

Cooking chocolate         2 tbsp

(Melted)

Beat all the above ingredients and coat the top of brownies with it.

Coffee cake by Chef Rahat

Ingredients:

Baking powder                           3 tsp

Refined Four (Maida)                  2 cups

Eggs                                         2

Sugar (finely ground)                  ½ cup (first measure ½ cup sugar and then grind it)

Butter                                       125 gm or 5 ounce

Instant coffee                             2 tsp (full)

Warm Water (not too hot)           ½ cup

Method:

-         Mix coffee and water in a bowl and keep it aside.

-         Sift flour and add baking powder in it.

-         In a bowl beat butter for minute and then add sugar, first mix it with spoon then beat it.

-         Add eggs one at a time in this mixture and beat well between each addition.

-         Add flour mixture in it and mix it well. Then add coffee (mixed with water) in it and mix it with spoon. And in the end beat a little bit with beater.

-         Grease your cake pan with oil and sprinkle refined flour (MAIDA) and pour the batter in it, preheat the oven (15, 20 minutes before baking). And bake your cake for 30 minutes.

-         Garnish with melted chocolate or coffee syrup.

Icing:

Coffee               2 tsp

Water               2 tbsp

Icing sugar        1 cup

Mix coffee in water and then add it in icing sugar and mix it well with spoon, you can add more water if needed. You can also add butter 1 tsp, it will enhance the taste of the icing.