Sunday, July 24, 2011


If u think my creativity begins and ends with hearts , ur right , most of the times it does:-)
I mean the pink and hearts lover in me , more often than not cant see beyond hearts and pink.
After all aint i the one who floats on air as i walk , all the while seeing pink hearts popping around me and some violin or piano belting some love songs all along....whewwwww...

Back to another love , cakes , baking and chocolate , happening here in the same breath in Ina's Garden for the theme going on at the moment ''Sweet Baked Love''.

Sweet Baked love is the theme for chosen by urs truly for this fortnight of Ina's Garden and if u at any time posted about any of Ina's baked recipe or even this pound cake , do link up here , we'd loveee to see what u bake along with love....

We would so love u to join us this time , next time or whenever u can , and do hop by our blog for announcements and to know us gang of Ina's recipe lovers who get together every fortnight to bring to u good food with good friends and sweets memories.

How cool is that....

And here are these array of cupcakes that arent only as delicious as a chocolate cake should be , but better.

They are moist , soft , light and fudgy and oh so chocolaty , all the same time.
Ahh and there is coffee in the batter , as we all chocolate lovers know , coffee makes chocolate better and this one does the same too.
Once cooled its topped with a yummyluscious frosting , a nice chocolaty one that has 6ounces of good chocolate , 2 nice big fat plump Vanilla beans , butter and coffee and some more chocolate powder...
Oh it all comes together to give u one exciting cuppy cake or a biggg one if u want to bake one.

Its a fabulous chocolate cake and if u dont believe me (though i m pretty sure u already do by now ) u could ask Ina Garten or Peggy  .
They both say its one of the most fab cakes they have baked and i was pushed into baking this one after drooling whole evening on Peggy's blog.
Thannnnk u Peggy , a chocolate lods and i so agree with u , there is something about a Chocolate cake...

 And its oh so easy and SUPER QUICk to come together , all the dry ingredients into one bowl and get whisked , and all the wet go into one bowl to get beaten till smooth and u mix the 2 together till nice and smooth and bake...

How easy is that , and u have a chocolate snack at hand in less than an hour , so good to whip up for ur midnight chocolate craving whether ur watching a movie , have a midnight party with a pal or jus cuddling in bed :-))

So here is the Easy Peasy recipe , jus for u.......



1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar  / vanilla sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk  or yougurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract OR a whole vanilla bean
1 cup freshly brewed hot coffee

  Preheat the oven to 350°. 

Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. 
Dust the pans with flour, tapping out any excess.
Do the same with cupcake molds if u want mini cakes , i got around 30 mini heart cakes.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. 
In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. 
Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. 
Beat the mixture well for a few minutes till nice and smooth.

Pour the batter into the prepared pans.
Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. 
Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. 
Peel off the parchment paper.  

6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract  OR 2 whole vanilla beans
1 cup plus 1 tablespoon confectioners' sugar, sifted ( and a few tbh more if ur frosting was as runny as mine was and maybe a tbh or 2 of corn starch too)
1.5 tablespoon instant coffee granules
3 tbh unsweetened coco powder

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. 
Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar .
In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. 
If ur into cupcakes like me , just frost any way u want , get artistic or get all those sprinkles out babe.
Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
Ahh , enjoy the first Bite , Dark and mosit and good and Yummy......
Our next linky is on August fourth (4th) which features  Appetizing Appetizers and Snacks featuring Rosemary Roasted Cashews , and till then this linky will be open so u really have plenty of time.