Tag Archives: chocolate ganache

Cake in an hour – Whole Wheat Walnut Cake with Chocolate Ganache and Walnuts

  
That was a busy afternoon, with normal after school snack, home work and other activities of the young one at home. When there was news of sudden guests, I started thinking of quick and easy sweets to serve them. With just a couple of hours in hand and a desire to serve something good, if not exotic, I started surfing my brain for quick goodies. I opened the fridge to find a box full of walnuts and decided to bake a walnut cake. What started as a quick bake, turned out to be a perfect cake with additional chocolate ganache and walnut topping too.  As always, the cake is 100% whole wheat with olive oil and no butter. To reduce more, I mixed the whole batter in a blender, without any stress on hands.

Quick recipe for the quick cake…..

  
Whole Wheat Walnut Cake with Walnut Coated Chocolate Ganache

  

  
Ingredients

  • whole wheat flour – 2 cups
  • sugar – 1 1/2 cups
  • olive oil – 1 cup
  • eggs – 3 no.s
  • baking powder – 1/2 tsp
  • baking soda – 1/2 tsp
  • milk – 1 cup
  • vanilla essence – 1 tsp
  • walnuts (finely chopped) – 1 cup

  

Method of Preparation

  

  

  1. In a blender, beat 3 eggs – white and yolks combined
  2. Add sugar, olive oil and blend. You would arrive at a mayonnaise consistency
  3. Add 1 cup whole wheat flour and beat well in the blender
  4. Add baking powder and the rest 1 cup flour and blend well. Now, the mixture would be quite thick
  5. Boil milk in a pan and pour into a bowl with baking soda. The soda added milk would bubble-up into a frothy fluid
  6. Pour this frothy milk into the mixer jar and blend till well incorporated
  7. If one feels the mixture is still thick, add little water to make the batter a bit thinner
  8. At this point, preheat oven at 180 deg. C.
  9. While oven is getting heated up, transfer the batter into a wide jar and fold in the finely chopped walnuts
  10. Pour into greased tin. I used small loaf tins to bake tea cakes. One can bake a whole round or rectangular cake as preferred
  11. Bake the batter for 25-30 minutes or till a tooth pick comes out clean.

  

  

Chocolate Ganache with walnut topping

  • 70% dark chocolate – 150 gms
  • full cream – 150 gms
  • hersheys unsweetened cocoa powder – 2 tbsp
  • walnuts – 1 1/2 cups – little more or less – very finely chopped

 

 

  

  1. For the ganache, keep a double boiler on stove and place any good quality dark chocolate, preferably 70% cocoa. I prefer 70% here as there is no extra sugar needed and it is not too bitter.
  2. 70%-80% also gives me the freedom to use unsweetened cocoa powder to make it more chocolatty and slightly bitter as per my taste buds. 90% is truly bitter and adding sugar solidifies it more and that ends up in more cream for the texture of ganache.
  3. So go in for your own favorite good quality dark chocolate and combine with unsweetened cocoa powder and cream, and make your own very bitter/moderately bitter/less bitter ganache as preferred.
  4. Once the chocolate starts to melt, add cream and cocoa powder and stir well till it becomes thick enough to spread with ease. We don’t need pourable consistency here nor a thicker version to apply over the cake.
  5. Spread the ganache on the cake with ease and sprinkle the very finely chopped walnuts on top.
  6. Keep in freezer for 10 minutes to set.
  7. Cut and serve.
  8. The cake is equally good without the ganache too.

  

Whole Wheat-Oatmeal Chocochip Cupcake

 

IMG_4602

I truly loved this cake. Raised well and fluffy and very light too, might be because of oatmeal! As a cup cake, this was also easier to pack as a break time snack for my daughter. The most delightful thing about the cake – my little princess made it herself. Most of the cakes posted in dosaikal are child-friendly in making- tested and trialled at home with my 6 year old. I give her the ingredients one after the other, while I preheat the oven; She never allows me to grease the cake tray too! So, I can bet on this, this is the best way to engage those little minds of constant energy.

I made this in a small cup measurement. Reason – with the cake series to keep going – baking a cake once a week, is too much for a small family and surely I do not want to put on those extra calories. As a kid’s snack, my kid loves to bake than to have her share.

Whole Wheat-Oatmeal Chocochip Cupcake (makes 6 cupcakes)

 

IMG_4609

 

Ingredients

  • whole wheat flour – 1 cup – 75 gms
  • oatmeal – 1/2 cup – 30-40 gms
  • brown cane sugar – 1 cup – 100 gms
  • oil (used refined sunflower oil)- 1/2 cup – 50 gms
  • egg – 1 no.
  • baking powder – 3/4 tsp
  • baking soda – 3/4 tsp
  • hot milk – 1/4 cup (more or less as per consistency of cake)
  • vanilla essence – 1 tsp
  • chocochip – 1 handful
  • chopped walnuts (optional) – 1/4 cup

*substitute 1/2 cup yoghurt in place of egg
*if yoghurt is used, quantity of milk needed might be less – adjust accordingly
*double the quantity of ingredients for more cupcakes

Method of Preparation

  1. Preheat oven at 175 degrees C
  2. cupcake tray or moulds
  3. Mix/Sift whole wheat flour and baking powder and keep aside
  4. Measure the oatmeal and mix with wheat and baking powder and keep ready
  5. In a wide bowl, beat the egg and mix sugar and oil
  6. Add vanilla essence
  7. To this mixture, add the dry ingredients (wheat flour, oatmeal and baking powder) in batches
  8. Heat milk and add to baking soda and it would turn foamy
  9. Pour into the cake batter immediately
  10. If consistency of the batter is too thick, add little more milk; the batter is good if it is spoon-able and need not be pourable
  11. Mix in the chocochips
  12. If adding walnuts, mix in little flour and then add to the batter; this would avoid walnuts settling in the bottom of the cake
  13. Spoon the batter into moulds
  14. Bake for 20-30 minutes or till tooth pick/skewer comes out clean

 

IMG_4626

Remember the Chocolate Ganache that I had kept in fridge? That made a good topping on the cupcake! Slightly microwaved the thickened ganache and poured over the cupcakes and decorated as per my daughter’s wish!!

 

IMG_3700

Enjoy.

(100% Whole Wheat, Condensed Milk) Eggless Choco Walnut Cake with (trial attempted) Dark Chocolate Ganache

 

IMG_4551

I have already posted a basic eggless chocolate cake previously with yoghurt (dosaikal.com/eggless-chocolate-cake/). This one is also 100% whole wheat, no butter and no eggs – but with condensed milk for a richer, more moist texture.  I wouldn’t term it as a very healthy cake – this time I give it up for a little indulgence. Of course, helps my daughter not to be tempted to the best bakery in town for white flour buttery chocolate cake.

Except for a few alien souls on this earth, most of us would relish chocolate cakes or even more chocolate frosted/iced cakes and pastries. With home made vanilla, banana, carrot or chocolate cakes – such cakes from the baker have not been really a hit at home these days – thanks to my little one’s magnanimity accepting my version of cakes! Now, what next when you go to a coffee shop for a break for Ice Chocolade,  the choice is from donuts, croissants or choco frosted cakes or pastries. Donuts are a big NO and Croissants are once in a while alright – but with Choco Frosted Cakes – I am lost myself!! Then, the little one has the best company of the mother and we indulge together – then the guilt is only mine. The little one’s inbuilt innocent mechanism digests it so well!

 

IMG_3650

That’s what happened last week – A break with Ice Chocolade and Chocolate Cake with Chocolate Ganache! Then, I promised her I shall try at home. I strongly believe icing is for those ‘yogic souls’ with great concentration. Icing is not my cup of tea or my piece of cake – though the piece of whole wheat cake is mine. But melting chocolate blocks and pouring on top of a cake is easier, the only problem being the finishing touch of perfection. I have tried more than a couple of times with melted chocolate topping on my cakes – tasted wonderful but not good with its looks.

Well, to achieve something you need to sacrifice something is a common phrase in Indian films and soaps since decades and no doubt that can be one of the heaviest truths of life too! So, I chose to achieve the goodness of chocolate icing not bothering about the looks of the finished product. I have also vowed to learn frosting swirls for my cup cakes. The warning signal has already been passed over to the ‘Tasting Duo of my Home’ – Father and Daughter Combo!

First the Cake.
EGGLESS CHOCO WALNUT CAKE (100% whole wheat, no butter) WITH CONDENSED MILK

 

IMG_4524

 

Thanks to these websites from which I could get an idea of the quantity of condensed milk – but I have altered the ingredients to make the cake with whole wheat – butterless and less sweeter too-

http://www.thatslife.com.au/Article/Food/Reader-Recipes/Condensed-Milk-Chocolate-Cake

http://www.love2cook-malaysia.com/2012/03/eggless-condensed-milk-chocolate-cake.html

 

Ingredients

  • whole wheat flour – 1 cup – 150 gms
  • cocoa powder – 3 heaped tbsp – 50 gms
  • baking powder – 1 tsp – 4gms
  • baking soda – 1 tsp – 4 gms
  • hot milk (diluted if full cream)  – 1/4 cup – 50 ml
  • refined oil (sunflower oil) – 1/2 cup – 75 – 80gms
  • condensed milk – 1/2 cup – 150 gms
  • chopped walnuts – 1/4 cup – 30 gms
  • vanilla essence – 1 tsp
  • extra warm milk – 1/4 cup – 50 ml (only to be used if batter is too thick)

 

the dry ingredients

IMG_4508

Method of Preparation

  1. Preheat oven at 175 degrees C and grease a round baking tray or place greased parchment paper in the dish as you wish
  2. Mix the chopped walnuts in very little flour so that the nuts do not settle in the bottom of the cake; Keep aside
  3. Combine whole wheat flour, baking powder and cocoa powder and keep aside
  4. Combine condensed milk, oil and vanilla essence in a wide bowl
  5. Mix baking soda and hot milk and it would become frothy, add this to the wet contents
  6. Fold in the flour, baking powder and cocoa powder into the wet batter
  7. If the batter is too thick, add the extra milk that is kept;  the batter need not be pourable consistency – it is right if it is a spoonable consistency
  8. Mix the floured walnuts to the cake batter
  9. Spoon the batter into the cake tray/dish
  10. Bake for 30-40 minutes (mine took even more) depending upon the oven, till a tooth pick comes out clean

 

IMG_4514

 

For the Ganache –

Now, what I learnt about Ganache –

 

Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired. http://www.joyofbaking.com/ganache.html

 

I went in search for the basic dark chocolate ganache recipe with butter and framed these two..

http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/ and

http://www.chow.com/recipes/28649-basic-chocolate-ganache

and chose to stick to the second but learnt from the pictures of the first!

I took the 1:1 ratio for chocolate and cream and added butter for the extra shine and glaze of the icing.
CHOCOLATE GANACHE

 

IMG_4537

Ingredients

  • Chocolate Bar (used 52% cocoa which is not bitter) – 200 gms
  • whipping cream – 200 gms (mine was 30% milk fat)
  • unsalted butter – 100 gms

Method of Preparation

  1. If your chocolate bar is in the freezer as mine, place it outside and bring it to normal temperature or atleast less cold to cut into small pieces and keep in a heat proof dish
  2. Bring the butter to room temperature
  3. Heat the cream in medium stove position and bring to boil
  4. Pour the cream over the chocolate pieces and let it melt – this might take 5 minutes
  5. Stir well so that the pieces are completely melted
  6. Mix the butter to choco-cream mixture
  7. Chocolate Ganache is ready to be poured and spread on the cake.

cut chocolate and pour hot cream into it

IMG_4529IMG_4530

add butter and the ganache is ready to be poured

IMG_4540IMG_4537

NOTE:

  1. This quantity of ingredients for ganache gives about 3 to 4 cups of pourable consistency.
  2. It took less than half for the above chocolate cake.
  3. The rest that I have stored – can be stored for months.
  4. I plan to make choco-swirl icing or choco truffles too!  I might try the swirls on a choco-chip vanilla cup cake!!

 

thickened ganache in fridge

IMG_3672

 

Now, I forgot to take a picture when the ganache was ready on the cake. Then, I started thinking of ways to decorate it – which as I said earlier – not my cup of tea still. I decided on chocolate curls and tried but turned out to be grated chocolate!

So, I spread the grated chocolate on top of the ganache… not really pleasing- but truly tasted good.

 

IMG_4542

 

Then I thought again of any other means of making my daughter happy –

I had already kept the ganache in the fridge and it was set well. I took it out and spread it on the cake pieces and ended it like this!!

 

IMG_3602

 

with sprinkles

IMG_3652

Believe me, the taste of Ganache was truly awesome.. just like the ones in those glass doored -wi-fied  pastry shops!!