MINI CHOCO CHUNK CAKE

Little chocolate joy .

A moist, crumbly, tasty cake packed with chunky, melt in the mouth chocolate chunks….this truly is the ultimate cake..

INGREDIENTS:

  • 1/4 cup Flour
  • 2 tbsp Curd
  • 2tbsp Caster sugar
  • 20 gm Salted Butter
  • 1/4 tsp Baking powder
  • 1/8tsp Baking soda
  • 1 tbsp Condensed milk
  • 1/4 cup Milk
  • 2tbsp Cocoa PowderFew drops of Vanilla essence
  • A small pinch of Salt
  • Chopped dark chocolate (optional)

INSTRUCTIONS:

  1. In a bowl whisk butter  and sugar until combined and pale .
  2. Add in the yogurt and vanilla extract and mix to combine
  3. Add milk and milkmaid and mix to combine .( Do Not worry if the mixture curdles
  4. Finally add in the dry ingredients and mix until it comes together
  5. Do not over mix
  6. Fill in ramekins ( I have heart shape )
  7. Add some chocolate chunks.Tap it and Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean.

NOTES:

  • Do Not worry if the mixture curdles before adding dry ingredients. As it is supposed to happen because butter and milk do not mix together.
  • Once Dry ingredients are mixed, Mix the Batter untill there are no lumps.
  • I have used  remekins, You can use any mould. Just keep an eye on it after 15 minutes of baking.
  • Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean. 

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CAKE RECIPE WITH LEFTOVER SWEETS

An Indian festival is simply incomplete with Indian sweets. And the amount of sweets during these festivals is mostly overwhelming. A day or two after the festival when we try to find alternatives of what to do with leftover pedas and burfi. Because by this time, you are done with your quota of eating sweets.”
So just taking these sweets and giving them a makeover is just what you need. Garnish with dry fruits and enjoy.

INGREDIENTS:

  • 100 gm Left over Sweets
  • 125 gm All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Green Cardamom Powder
  • 200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk based sweet.
  2. Add hot milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.
  5. Meanwhile keep your oven for preheating at 180 C.
  6. Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  7. Make sure, there should be no lumps in the batter.
  8. Take a baking tin and line it with parchment paper.
  9. Pour the prepared batter into the tin and tap it on counter.
  10. Garnish the batter with sliced pistachios and bake it in preheated oven for 30 min.
  11. Once baked, take the tin out from oven and let the cake rest for 10 min.
  12. After 10 min demould the cake and slice to serve.

NOTES:

  • Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  • I have used Milk Pedas for this recipe. Feel free to use burfi and other milk-based mithai too.”
     

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EGGLESS CHERRY CAKE

“EGGLESS CHERRY CAKE!

Fresh cherries are here, and there are so many recipes that I love making using fresh cherries. This eggless cherry cake is ine of my fav recipe .
Its so quick and easy , made using yogurt, which results in a soft cake with juicy cherries.”

The main ingredients in this recipe are yogurt and oil. That is what helps make the cake really moist & soft.
The batter is kinda thick, in comparison to any other cake batter, because you want it to hold the cherries, so that they don’t sink in.
You definitely need to pit the cherries, before using them in the cake.
You can mix it in the batter itself, or top the cake with cherries before baking for a beautiful top, like I did. Dust some icing sugar on top, and it can’t get better than that.

INGREDIENTS:

  • 1 1/2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/4th Tsp Baking Soda
  • 1/4th Tsp of Salt
  • 1 Cup Yogurt
  • 3/4th Cup Caster Sugar
  • 1/4th Cup Oil
  • 1 Tsp Vanilla Essence
  • 1 cup pitted Cherries”

INSTRUCTIONS:

  1. Sieve the dry ingredients together and keep aside.
  2. Whisk yogurt and sugar until the sugar completely dissolves. Add oil and vanilla essence.
  3. Fold in the dry ingredients to for a smooth batter along with half the pitted cherries.
  4. Pour the batter in your desired baking tray, and top it with more pitted cherries.
  5. Bake in a pre-heated oven for 30 mins at 180 degrees. Let it cool down, dust it with some icing sugar and Voila!!!!
     

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EGGLESS MANGO CUPCAKES

A delicious way to use mangoes would be to make some eggless mango cupcakes! Eat them as is, or serve them with mango flavoured whipped cream & mango chunks and you are in a mango heaven!

INGREDIENTS:

  • 1 cup refine flour
  • 1/4 cup oil
  • 1/2 cup sugar
  • 1/2 cup mango puree
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp milk
  • 1/2 tsp vinegar
  • A pinch of salt

FROSTING:

  • 1 cup whipping cream
  • 1/2 cup mango puree

INSTRUCTIONS :

  1. First add all wet ingredients ( oil, sugar, mango puree & milk ).followed by dry .
  2. Mix it gently and add vinegar .
  3. pour in cupcake moulds and bake at 180℃ for 25 mins or till done .
  4. Whip the cream till you get soft peaks and add mango puree .
  5. Beat it for a while then transfer in piping bag. Swirl it over the cupcake, decorate with some mangoes .
     

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RICH EGGLESS CHOCOLATE CAKE

This Rich Eggless Chocolate Cake Recipe is so delicious and it just satisfies your Chocolate carvings.
It just has the basic ingredients, flour, oil, curd, cocoa powder and sugar.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cupCocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oil
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract.
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream.
  8. Granish with some nutella and enjoy .You can decorate as per your choice .

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EGGLESS CHOCOLATE CAKE WITH CHOCOLATE GHEE SPREAD TOPPING

Chocolate cake with chocolate ghee spreads from @epigamia.official ×@deepikapadukone https://epigamiastore.com/
Totally crushing 

 over these amazing Chocolate ghee spreads from @epigamia.official .These ghee spreads are sinfully delicious, preservative free and withput palm oil .Bliss in every bite .

I tried 2 variants:
Dark chocolate Orange And
Chocolate Caramel

I personally loved the combination of chocolate and orange, works well for me.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oi l
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar
  • 1/4 cup epigamia chocolate ghee spread

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract & chocolate spread
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream
  8. decorate with Epigamia chocolate ghee spread .
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