Yummy Chocolate Cake, Iced Chocolate And Quickest Nutella Mousse by Zarnak Sidhwa
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Ingredients For Yummy Chocolate Cake:
Flour 1 1/2 cup
Caster sugar 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Cocoa powder 1/3 cup
Unsalted butter 6 oz
Vanilla essence 2 tsp
Cream 2/3 cup
Lemon juice few drops For Frosting:
Chocolate 6 ounces
Unsalted butter 3 oz
Icing sugar 2 1/2 cup
Light corn syrup 1 tbsp
Cream 1/2 cup
Lemon juice few drops
Vanilla essence 1 tsp Method:
Mix flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, lemon juice and cream into a food processor and process until you have a smooth batter.
Beat in the soft butter until you have a combined and creamy mixture.
Now whisk together the cocoa, sour cream, vanilla and eggs and beat this in.
Divide this batter, in 2 greased and lined tins and bake at 180 degree C until a cakes tester comes out clean, about 25 minutes, let cool on wire rocks before turning out of their tins.
To make this icing, melt the chocolate and butter in a over a pan of simmering water.
Cool. add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar.
You may need to add a tbsp or two of boiling water, sandwich cakes together with icing and on sides and top too. Ingredients For Iced Chocolate:
Milk 3/4 cup
Cocoa powder 1 tbsp
Chocolate 8 oz
Ice cubes 1 1/2 cup
Chocolate ice cream 2-3 scoops
Cream to garnish
Chocolate shavings to garnish Method:
In a saucepan, heat two-third of the milk with cocoa powder, just until it begins to boil.
Remove from heat and drop in the chocolates, stirring until the chocolates are melted and smooth.
Let mixture cool to room temperature.
Using a blender, mix the chocolate mixture and the rest of the milk with the ice cubes and ice cream until completely smooth.
Divide into two glasses, top each with whipped cream and shaved chocolate. Ingredients For Quickest Nutella Mousse:
Nutella 9 oz
Thick Cream 1-1/2 cup
Coffee powder 1/2 tsp Method:
Place nutella and coffee powder in microwave safe bowl.
Heat on low for 10 seconds interval.
Stir aside and cool mixture to room temperature.
Whip cream until soft peaks form.
Gently fold whipped cream into nutella mixture.
The mousse will be soft.
Fill small glasses and cover and refrigerate for at least 4 hours or overnight.
Recipe of Yummy Chocolate Cake, Iced Chocolate And Quickest Nutella Mousse by Zarnak Sidhwa in Food Diaries on Masala TV