Basic Fillings, Frostings & Icings – Chocolate Buttercream

So I hope you guys liked the Vanilla Buttercream recipe. Now it is time for Chocolate Buttercream.

Chocolate Buttercream needs to have the perfect balance of sugar and cocoa. I like the chocolate buttercream to have that perfect chocolate bang when you eat it. Not too bitter but no too sweet either.

This recipe here is the perfect blend of sugar and chocolate, and obviously butter!

Recipe –

Clicked by Yogi G.

Enough to pipe swirls for 10 cupcakes.

Ingredients –

  • 2 1/3 cup Icing Sugar, sifted
  • 100 grams butter, room temperature
  • 1/3 cup cocoa powder, sifted
  • 4 – 5 tablespoon milk
  • 1/4 teaspoon vanilla

Method –

  • In a mixing bowl, cream together sifted icing sugar and butter with a hand/stand mixer.
  • Add 1/4 cup sifted cocoa powder, 2 tablespoon of milk, and vanilla. Mix for 3 minutes.
  • Taste the buttercream. If you feel it is sweet and lacks the chocolate taste. Add the remaining cocoa powder and mix.
  • Keep adding little milk at a time, to get the consistency of Buttercream right. It should not be too stiff, or it wont pipe neatly.
  • Mix it for 3 – 4 minutes till completely blended.
  • Perfect consistency is soft but still will hold stiff peaks.

Tips –

  • The quantity of cocoa is varied cause it will depend on the quality of the cocoa powder. And also each of us likes the buttercream taste in certain way, so it is better to improvise.
  • Milk, gets the perfect consistency of the buttercream. So add how much ever needed BUT add little at a time.
  • If the buttercream gets bitter because of excess cocoa. Just add some sifted icing sugar.
  • Tastes great with vanilla/chocolate cupcakes.

If you try the recipe and like it. Please do leave a comment below.

Coming up next – Cream Cheese Frosting.


Chocolate Cake Recipe

Finally a cake recipe. I know its weird after three months I am posting a cake recipe. Why so late ? First and foremost I am a copy baker. I cant atleast for now create my own individual baking recipes. I am still trying to decipher the science of baking. But till then there are millions of fantastic bakers who I am grateful for sharing their best recipes with the world. So all of us can benefit from it and continue with our passion of baking.  Also I will only post recipes which are tried and tested in my kitchen. So you do not have to worry whether it will work or no. Here goes the first chocolate cake recipe ( which incidentally is the first chocolate cake I ever made successfully) – Baking a chocolate cake first time is like trying something amazing because if it works out well. You my friend will be creating history. You will always remember that recipe and moment when people taste the cake and then comes out a WOW! This recipe will do that to you cause it did the same thing for me. Making this recipe got me very nostalgic. Now as half of you will agree with me  or in some cases all of us is that our baking inspiration (atleast mine ) is greatly inspired by Nigella Lawson. I still remember watching TLC and her amazing inspirational shows. Seeing her prepare the cake batter in 5 minutes with such ease just amazed me. I still feel her recipes are always foolproof. They will turn out perfect. I found one of those in her Old Fashioned Chocolate Cake. It so simple to make and tastes delicious. You will hear raving reviews about it trust me ! What I made this time wasn’t a cake but petit fours. My brother had a techie meet at home on Sunday. So wanted something which was easier to serve and looked good at the same time. So these bite size of deliciousness were perfect. Also I didn’t make her frosting. I used Chococlate Ganache instead. But I have given the instructions for both the cake and petit fours. Chocolate Cake Ingredients – 1 ½ cups all-purpose flour 1 cup caster sugar 1 teaspoon baking powder ½ teaspoon baking soda ⅓ cup best-quality unsweetened cocoa 1 ½ sticks soft butter 2 large eggs 2 teaspoons vanilla extract ⅔ cup sour cream / yogurt ( I used yogurt) Directions – Take everything out of the fridge so that all the ingredients can come to room temperature. Preheat the oven to 180°C/350ºF and line and butter two 20cm / 8 inch round pan with parchment paper. Sift the flour, baking powder, bicarbonate soda and cocoa in a large mixing bowl. Add sugar and beat in the soft butter until the mixture is combined and not lumpy. Whisk the eggs, sour cream / yogurt and vanilla in a bowl. Add to the flour mixture and beat it  until creamy and lump free for at least 4 – 5 minutes. Batter should be thick, lump free, free falling and smooth. With an ice cream scoop or large spoon divide the batter equally. Bake for 30 minutes but keep checking at 20 or 25. To test the whether the cake is done insert a toothpick to check if it comes out clean. One more way is try to remove a crumb or two of the cake with a toothpick and feel the texture. If it is dry and crumbly then the cake is done. Let it cool in the pan for 5 minutes and invert the pan on a plate and just lightly tap it, the cake should come out easily. Remove the parchment paper and invert it with a plate again. Let it cool completely before icing. Chocolate Ganache Ingredients 400 gms Dark Chocolate ( kept at room temperature ) 200 ml cream ( preferably Rich or Amul ) Method – Chop the chocolate and put the pieces in a large bowl.  In a sauce pan pour the cream. Cook till its almost boiling we don’t want the cream to be very hot. Pour the cream on the chocolate and slowly with a spatula start mixing it till all the chocolate is melted. If the cream reaches room temperature and the chocolate hasn’t melted. Microwave it on a 15 second interval twice or thrice. Mixing it well after every interval. Now you can make this one day ahead cover and keep it overnight. It will be in the ganache form in the morning. If  like me you like to make it last minute. Keep it in an AC room for an hour or so till its pasty and can be applied easily. Avoid refrigerator because when you will take it out from the fridge, it will start sweating ( tiny water droplets on the cream/chocolate when we remove it out from the fridge). Now cut the extra bulge on top of the cake if any with a knife. Apply a decent layer of ganache. Cut the bulge on the other layer and put it upside down so the bottom side is on top of the cake. Cover the cake with ganache. What I did – I made the cake in a rectangle pan and then with an one inch square cutter cut pieces.  Apply some ganache between two pieces and sandwich them together. You can swirl some ganache on top to finish it. 20140310_143547 20140310_143129 Cake Recipe Courtesy of Nigella Lawson.

Recipe courtesy Nigella Lawson (Copyright 2004, Feast, Hyperion, All Rights Reserved)

King’s Cake

So its been almost three months and the main reason I started my blog was to make all the recipes in the book The Chocolate Bible by Le Cordon Bleu. Because obviously it is my dream to go there and study but I cant go for some reasons till then why not practice at home. So the last recipe I made was the Chocolate Pound Cake. This week was my parent’s anniversary. So I was thinking to bake a special cake for them. Maybe not the usual chocolate cake I make but something with a different recipe a different style. Hence I opened the Chocolate Bible and started going through it. I was torn between the King’s Cake and Sachertorte. But after counseling with everyone with what would they prefer, they somehow really liked the sound of “King’s Cake”. So the decision was made.

Problem was I had chosen a different cake design for the cake. Which was round and I had already made fondant roses for the cake to make a heart on it. King’s Cake was a rectangular cake with a smaller height and larger width. Clearly heart couldn’t be made on it but still I went ahead with it. Because obviously the cake was more important than the flowers.

Every time I try a new recipe, there is always a moment in it when I am like ahem ! I hope I am doing this right and I don’t mess it up. After that I think I messed it up. But I don’t give up and go through it and at the end it is always done.

King’s Cake was fairly simple to make but there was still that “doubting” moment. Also the problem that occurred was I had no time on hand to repair the over cooked sugar syrup and the little extra thick ganache.

But somehow after assembling the cake. I just popped the flowers on top in a row making it look like a log with roses ( I like the look okay). After that came the finale of cutting the cake and eating it. Yes you know the answer it was delicious. Though it tasted much better the next day after being refrigerated for at least 12 hours. But cakes always taste better the next day at least some do. The flavor somehow enhances overnight. Specially this one. So had super fun making it and eating it for sure !!! Thank you Le Cordon Bleu.

King's Cake

King’s Cake


Chocolate Pound Cake

December has arrived !!! So has the festive season. I don’t know if its just me or somebody else is also out there who loses it when December starts. I just want to keep baking and baking and baking every single day ! So I have planned a few things to make this month. Starting with a yummy and simple yet delicious first dish of the month The Chocolate Pound Cake, recipe courtesy by Le Cordon Bleu’s The Chocolate Bible.

As I said in my earlier post that I am going to try and bake all the possible recipes in that amazing book as my substitute for not being able to go to Le Cordon Bleu. This is my start. Well not technically I had already made the truffles, Chocolate tart and chocolate mousse in it. But lets start afresh.

So back to the recipe.

I obviously wont be writing all the recipes in this book. But I will be telling you the fun I had in baking and tasting it. All the goof ups and the success stories.

If we talk about the history of pound cake. It is a Northern European dish which is dated back to the 1700s. The traditional recipe makes a huge cake to feed a large crowd. The concept was simple and intelligent 1 pound of all the ingredients in it. Like one pound butter one pound flour one pound sugar and probably one pound eggs.  But the recipe kept changing or lets just say updating over the years. Pound Cake now has various versions of it like American, British, French, Mexican, Venezuelan & Colombian and German.

The recipe preparation is pretty simple and easy. As easy it was to prepare it, it was as much difficult to bake it. The time allotted to bake the recipe was very less at least for me or probably it is my oven. It took me double the time than by what was said the in the book. I think I have removed the cake four times from the oven checked it and put it back with no idea what I was doing. Finally the fourth time the knife came out clean. So I thought lets just try it now. I was skeptical whether it was fully baked or no. Nevertheless I removed it from the pan and put it on a tray and cut the first two slices. I then took a bite of the slice, it was delicious. And the best part it was a SUCCESS !!! I am so glad that my first bake in this baking month has been great so I am hoping for more positive bakes in the future.

The pound cake had the perfect chocolate flavor. Perfect texture. Perfect everything !

Chocolate Pound Cake

Chocolate Pound Cake

Chocolate Pound Cake

Chocolate Pound Cake