Make your weekend interesting with these delicious dessert recipes

Ingredients

– 1 cup flour
– ¼ cup cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp coffee powder
– ¾ cup milk
– ½ tbsp vinegar
– ¾ cup regular sugar
– ¼ cup oil
– 1 tap vanilla extract

Ingredients for coffee cream frosting

– 1 cup whipped cream
– 2 tbsp powdered sugar
– 1 tbsp coffee powder
– 1 tbsp hot water

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Directions

For making the cake

* First powder the sugar.
* Mix milk and vinegar and keep it aside for 10 minutes.
* Sieve the flour, baking soda, cocoa powder and salt, and set aside.
* In a large bowl, mix the oil and sugar and add milk and vinegar to it.
* Add the sieved flour to the mix.
* Whisk the mixture to form a smooth batter. (It should be a bit watery and runny)
* Do not use the electric whisk as it can over-mix the batter.
* Transfer it to a greased 6-inch baking tin and bake it as follows:

Without oven

* Heat a huge kadhai or pot over medium flame, and put an inverted steel plate or a steel stand on it, cover with a heavy lid and pre-heat for 10 minutes.
* Transfer the cake tin into the pre-heated kadhai and bake for 30-40 minutes on low flame or until a toothpick inserted comes out clean.

With oven

* Pre-heat the oven at 180 degrees for 10 minutes.
* Transfer the cake tin and bake for 25-30 minutes or until a toothpick inserted comes out clean.

For coffee cream frosting

* In a cold bowl, add chilled whipped cream and start whisking it using an electric whisk.
* Continue whisking at high speed for 4-5 minutes.
* In a separate small bowl, mix hot water and coffee to form a paste.
* Add the coffee paste and powdered sugar to the cream and whisk once more till everything gets mixed.
* Keep it in the refrigerator till its ready to use.

Assembling the cake

* Once the cake is baked, let it cool completely before taking it out of the tin.
* Remove the cake and cool it in the refrigerator for at least 15 minutes.
* Apply the coffee cream frosting on the cake with a spoon.
* Dust with some cocoa powder on top.

Your cake is ready to be devoured!

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Tres leches cake

Ingredients

– 1 cup coconut milk
– ¼ cup condensed milk
– 2 tbsp cow milk
– 1 tbsp rose syrup
– Pink food colour (optional)

For the rose sponge cake

– 1 cup all-purpose flour (maida)
– Half a cup of oil or melted butter (soybean oil/sunflower oil or salted/unsalted butter)
– Half a cup of curd
– Half a cup of powdered sugar (add additional 2 tbsp sugar if you are using salted butter)
– 3 tbsp of milk
– 3 tbsp of rose syrup (I have used Roohafza)
– 1 tsp of baking powder
– Half a tsp of baking soda
– 1 tsp of salt (skip it if you’ve used salted butter)
– Pink food colour (optional)

For frosting

– Half a cup of whipped cream
– Sliced almonds
– Sliced pistachios
– Dried rose petals (optional)

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Directions

Pre-bake preps

* Mix all the tres leches ingredients in a bowl and set aside.
* Slice and dry-roast the almonds and pistachios on low flame and allow them to cool completely.

For the sponge cake

* Add the food colour and rose syrup to the milk and mix well to create a pink milk mixture.
* In a large bowl, add the curd, oil, the pink milk mixture and the sugar, and whisk.
* Sieve all the dry ingredients and mix them into the cake batter.
* Grease a 6×6 inch square cake tin and transfer the cake batter to it.

Baking options

For no-oven baking

* Heat a huge kadhai or pot over medium flame, put an inverted steel plate or a steel stand in it, cover with a heavy lid and pre-heat for 10 minutes.
* Transfer the cake tin into the pre-heated kadhai and bake for 30-40 minutes on low flame or until a toothpick inserted comes out clean.

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For baking in oven

* Pre-heat the oven at 180 degrees for 10 minutes.
* Transfer the cake tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Assembling the cake

* Once the cake is baked, poke some holes with a toothpick. Do not remove it from the cake tin yet.
* Drizzle around 4-5 tbsp of the tres leches milk on the cake while it’s still warm and let it sit and soak till the cake cools completely.
* Carefully remove the cake from the tin by running a knife along the sides and transfer it on a serving plate.
* Top with some whipped cream and toasted dry fruits and serve with some rose milk on the side.
* For best taste, cut a piece and pour some rose tres leches milk mixture around it before serving.

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