3 Ingredient Chocolate Cake | Recipe

Who knew you could make a chocolate cake using only 3 ingredients?! Here's how:

This cake has a soft yet brownie-like texture and is really amazing considering it just uses 3 ingredients. No flour, eggs, sugar etc needed!

Ingredients:

32 Oreo cookies / 350g of your favorite cookie,

2 and 1/4 tsps of baking powder,

370ml of warm milk

Method:

1. Blend the cookies using a food processor into fine crumbs. Alternatively, place them in a ziploc bag and crush them with a rolling pin.

2. Mix in the baking powder until well combined.

3. Pour this mixture into a large bowl and create a well in the centre using a spatula.

4. Stir in the milk until well mixed. The mixture should resemble a cake batter. 

5. Spray a lined 6 inch springformm pan with cooking spray.

6. Pour the cake batter into the pan and bake in a pre-heated 170c oven for 25-30 minutes or until a toothpick inserted into the cntre comes out clean.

7. Let the cake cool completely before taking it out of the pan. 

8. Run a spatula along the sides of the pan to remove the cake once cooled.

9. Dust with powdered sugar (optional) and serve.

Tips:

• Make sure your milk is warm so that the cookie crumbs can absorb all that moisture. It will result in a cake with a better texture (i.e. finer crumb).
• You can choose to blend the final cake mixture to ensure a smooth cake batter.

1-Minute Chocolate Mug Cake | Recipe

Have you ever wanted to eat a chocolate cake right there and then? If so, this recipe is for you! Using simple ingredients that you probably already have in your pantry, learn how to whip this recipe up and have fresh chocolate cake in minutes!

Recipe yields one delicious mug cake!

INGREDIENTS: 

3 tbs all-purpose flour, 

2 tbs sugar, 

2 tbs cocoa powder, 

1/4 tsp baking powder, 

4 tbs milk, 

2 tbs oil, 

1 tsp vanilla extract, 

2 pieces of chocolate 

*Top tip: Feel free to use self-rising flour instead of all-purpose flour and baking powder

Method:

1. In a medium-sized bowl, whusk together the dry ingredients (flour, sugar, cocoa powder and baking powder) with a fork until well combined.

2. Create a well in the centre of the dry ingredients and then add in the milk, oil and vanilla extract.

3. Mix these ingredients until just combined and a smooth batter is formed.

4. Pour this mixture into a mug, leaving around a tablespoon of batter.

5. Place in two pieces of your favorite chocolate into the centre of the batter. Cover the chocolate with the remaining batter left in the bowl.

6. Microwave this on high heat for one minute.

7. Serve immediately whilst warm!

Chocolate Chiffon Cake | Recipe

Chocolate Chiffon Cake | Recipe
INGREDIENTS:
3 egg yolks,
30g of sugar,
1 tsp of vanilla extract,
50ml of milk,
25ml of oil,
50g of cake flour,
15g of cocoa powder,
1 tsp of baking powder,

3 egg whites,
40g of sugar,

130ml of whipping cream,
2 tbsp of sugar

METHOD
1. Whisk together the egg yolks, sugar and vanilla extract until nice and thick.
2. Gradually whisk in the milk and oil until smooth.
3. Add in the cake flour, cocoa powder and baking powder and mix until just combined.
4. In a separate large bowl, whisk together the egg whites and sugar until soft peaks form.
5. Gradually fold in the egg whites a little at a time until no streaks remain.
6. Pour batter into a 15x7.5cm chiffon cake pan. Use a skewer to swirl through the batter to remove any large air bubbles.
7. Bake at 170c for 40 minutes. Once baked, let the cake cool upside down on a tall bottle (i.e. wine bottle) to prevent shrinkage.
8. Whilst cooling, whip the cream and the sugar into light and pillowy soft peaks.
9. Once cooled, flip cake out onto a large plate. Dollop the cream and smear on top.
Decorate with additional cocoa powder.
10. Refrigerate the cake for 3-5 hours before serving to firm up the cream, or serve as is without the cream.

Oreo Cream Cake | Recipe

INGREDIENTS
3 egg yolks,
6 Oreo cookies, crushed into fine crumbs,
20g of sugar,
20ml of milk,
1 tsp vanilla extract,
20g of flour,
10g of cocoa powder,
3 egg whites

CREAM
200ml of whipping cream,
20g of sugar

Crushed Oreos/ extra Oreo crumbs to garnish

METHOD
1. In a food processor, blend the Oreo cookies into fine crumbs, Set aside.
2. Whisk together the egg yolks and sugar in a large bowl until light and pale. Then, whisk in the milk and vanilla extract until smooth.
3. Add in the Oreo crumbs, flour and cocoa powder and whisk briefly until just combined. The batter should be slightly thick.
4. In a separate bowl, whip up the egg whites until stiff peaks form. Make sure the bowl is free from fat or grease/oil and is very clean to ensure that the egg whites whip up to their full potential.
5. Fold in 1.3 of the egg whites into the egg yolk mixture. Then fold in the other thirds gently- incorporating the egg whites in small batches rather than adding them all at once ensure they are efficiently mixed in.
6. Pour batter into a lined rectangular baking pan and bake at 180C for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Let the cake completely cool once baked. Once cooled, use a large cookie cutter to cut out circles of cake around 5 inches in diameter.
8. Meanwhile, whip the cream and sugar in a large bowl until soft peaks form. Then, transfer this cream into a large piping bag fitted with a star tip.
9. Place a circle/layer of cake on a large cake turn-board and pipe cream in a wave-like motion around the edges (backward and forward motion) before piping in the centre.
The result should be a nice even layer of cream on top of the cake.
10. Sprinkle crushed Oreo cookies before placing another layer on top. Repeat this layering process until you end up with the layers of cake and 3 layers of cream.
11. For the top, exposed layer of cream, garnish/decorate with Oreo crumbs.
12. Refrigerate cake for at least 3 hours in fridge before serving to ensure all the layers are all set. Enjoy!

Chocolate Swiss Roll | Recipe

 

Soft and spongy, this swiss roll cake is a must if you like chocolate! I just love swiss rolls- there's something so mesmerising about that characteristic, hypnotic swirl of a swiss roll leaving you wanting to eat more and more! This is so delicious, but also so easy. The trick to a smooth swiss roll with no cracks is to ensure you do not use too high of a temperature to bake this, and also don't over bake it; doing so would result in a dry cake that will be fragile. Give this recipe a go!

Chocolate Swiss Roll Recipe                                                                                                  Recipe by iSaamuel 
Yields one 12" cake roll
 
INGREDIENTS;
3 egg yolks,
 20g of sugar,
15ml of vegetable oil,
10ml of milk,
1 teaspoon of vanilla extract,
15g of cocoa powder,
20g of all purpose flour,

3 egg whites,
30g of sugar
 
Whipped Cream filling  
200ml of whipping cream,
15g of sugar
 
Tip: Like with all recipes, make sure all of your ingredients are at room temperature so that they combine well. (e.g the eggs won't separate with the butter and the batter won't split.)
 
METHOD;
1. Whisk egg yolks and sugar together until the sugar dissolves and the mixture becomes homogenised.  
2. Whisk in the oil and milk briefly.
3. Add in the vanilla extract and cocoa powder. Mix until well combined.
4. Sift in the flour and whisk briefly until just mixed in; do not over-mix.  
5. In a separate mixing bowl, whisk together the egg whites and sugar until stiff and glossy peaks form. This will take around 2-5 minutes depending on your mixer.
6. Loosen up the egg yolk mixture by whisking in 1/4 of the egg whites until the whole mixture is one even color.
7. Fold in another 1/4 of the egg whites gently using stroke-like 'figure 8' motions. Repeat for the rest of the egg whites making sure to maintain the air whipped into them.
8. Pour the batter into a 12" x 12" pan lined with parchment paper. Drop this pan on the table 2-3 times from 25cm above to release all the air bubbles.
9. Bake at 200c for 10 minutes only. Do not over-bake; keep a close eye on the cake while it's baking!
10. Remove cake. Flip the pan on a new sheet of parchment paper (dusted generously with cocoa powder to ensure that it does not stick) and peel off the one attached to the bake cake carefully- making sure you do not rip the corners off. Let it cool.
Drop the cake pan 2-3 times again at this point to prevent/minimise shrinkage.
11. Whip cream and sugar until soft peaks form. Add vanilla extract if desired.
12. Spread an even, but thin layer of cream on top of the whole sheet cake. Don't add too much cream towards the edges or  it may ooze out and look messy. Also, doing so might create pressure when rolling the cake, causing it to crack.
13. Slowly roll the cake using the parchment paper to help. Fold about 1 inch of the at the start and roll while peeling the paper behind. While doing this, make sure you keep your roll cake nice and tight.
Roll the cake by lifting the parchment paper vertically and letting the cake roll and glide to its own accord.
14. Refrigerate the cake for 3-5 hours (preferably overnight) so that the cream can set and that the cake itself will have a chance to retain its rigid rolled shape.
15. To serve, use a serrated knife to trim off the edge pieces. To cut the slices cleanly, take a cup of warm water and a clean cloth/paper kitchen towel, and wipe after each consequent slice.

While rolling the cake, if you are struggling, you may find using a rolling at the back of the cake helps. This means that you can roll while gently tightening the cake for a tight roll.

Enjoy!

Chocolate Mousse Cake | Recipe

Who doesn't love chocolate? This cake takes it to another level- it has three forms of chocolate (chocolate cake, chocolate mousse and chocolate ganache all combined) and it's so easy to make! The soft and moist chocolate cake compliments the airy mousse well, along with the ganache that adds depth to this recipe. This cake is so delicious that I may or may not have eaten half of it already (oops!) Give this recipe a go and let me know how it turns out.

Chocolate Mousse Cake Recipe                                                                                   Recipe by iSaamuel 
INGREDIENTS;
Cake
3/4 cup of all purpose flour,
3/4 cup of sugar,
3/4 cup of cocoa powder,
1 teaspoon of baking soda,
1 teaspoon of baking powder,
1 cup of milk,
1/2 cup of vegetable oil,
1 egg,
1 cup of hot water

Chocolate mousse
100g of semi-sweet chocolate,
250ml of heavy whipping cream,
2 egg whites

Ganache
50g of dark chocolate,
150ml of heavy cream

METHOD;
Cake
1. In a large bowl, sift the flour cocoa powder, baking soda and baking powder. Add in the sugar and whisk well.
2. Make a well in the centre of the dry ingredient with a spatula and add in the egg, milk and oil.
3. Whisk together briefly. Add in the hot water and stir with a spatula until a thin batter is formed.
Tip: Adding the hot water thins out the batter creating a moist cake with a tender crumb.
4. Pour batter into two 7 inch cake pans lined with parchment paper.
5. Bake at 180c for 20-15 minutes or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool thoroughly before decorating.

Mousse
1. Chop the semi-sweet chocolate with a knife, into small pieces.
2. Heat the cream until it simmers on medium low flame. Do not boil.
3. Pour the cream on top of the chocolate and leave this for 5 minutes without stirring.
4. Stir with a whisk after 5 minutes until no lumps of chocolate remain, and you'll be left with a smooth ganache.
5. Transfer into a large bowl. Using a mixer, whisk until soft peaks are formed.
6. After, gently heat up the egg whites using a water bath while whisking constantly to ensure it doesn't cook.
7. Whisk the egg whites until soft peaks are formed. Fold this into the chocolate/cream mixture until no streaks of egg whites remain.

Ganache
1. Repeat steps 1-4 as above for the mousse.

Assembly
1. Place half of the mousse on top of the first layer of cake. Spread evenly.
2. Place the second cake on top and place the rest of the mousse on top of that,
3. Spread evenly, decorate with whipped cream and pour the ganache as desired.
Enjoy!

Chocolate Cupcakes!

 

INGREDIENTS;                                                                                                       Recipe by iSaamuel

3 Eggs Whisked,

1/2 Cup of Sugar,
1/2 Cup of Cake Flour,
1/4 Cup of Cocoa Powder,
1/2 Tsp of Vanilla Extract,
2 Tbsps of Chocolate Chips (Melted) *I used Milk,
1 Tbsp of Instant Coffee,
1/4 Cup of Hot Water.

Whipped Cream;
3/4 Cup of Heavy Whipping Cream,
1 Tbsp of Powdered Sugar,
1/2 Tsp of Vanilla Extract.

1- Whisk together the Cocoa Powder, Instant Coffee, Vanilla Extract, Melted Chocolate and Hot Water in a small bowl. Set aside.

2- In a large bowl, mix eggs and sugar together with an electric mixer until it doubles in volume and turns pale, light and fluffy in appearance. (Beat for about 5-10 minutes to get the right consistency)

3- Add the Chocolate mixture into the light egg and sugar mixture you've set aside in Step 1. Whisk until well combined and mixed through.

4- Gradually sift in the flour and gently mix with a small whisk to prevent flour lumps. Do not overmix otherwise you'll have bread-y/chewy cupcakes! D:

5- Once the batter is well mixed and combined, portion the batter evenly into cupcake liners with an ice-cream scoop.

6- Bake at a preheated 180C for 20-30 minutes or until a toothpick inserted into a center of a cupcakes comes out clean without any batter!

7- In a large bowl, pour your heavy whipping cream, along with the powdered sugar and vanilla extract. Simply use a whisk and some elbow-grease to whip the cream until it forms a soft peak. (Go ahead and use your electric mixer, you know you want to. ;) )

8- Place the whipped cream into a piping bag fitted with a 'star tip' and gently pipe your desired pattern. Decorate as you like- be as creative as you can!

Impress your family and friends with these delicious Chocolate Cupcakes as you bring them to a Birthday party! Enjoy! (: