Saturday, April 21, 2012

Eggless No Bake Chocolate Biscuit Cake

This is one of signature recipe from my kitchen. I have tried it several times. Received best compliments from my fellow friends. Kek Batik very similar to this recipe but the ingredients are slightly different. Easy dessert to prepare in jiff. I had a special request to add more cashews and Almonds for next round.  Hope can fullfilled as per request.


  • 5 oz Digestive Crackers
  • 2 oz Tiger Milk Cookies
  • 200g Semisweet Dark Chocolate with Almonds
  • 100 g Milk Chocolate
  • 4 tbsp Unsalted butter
  • 4 tbsp Sugar
  • 2 tbsp Full cream milk

Preparation Method :
Prepare the double boiler to melt the chocolates. Take a saucepan and boil 2 cups of water for 5 minutes. Once the water is starts to boil, turn off the heat. Now take another bowl which can fit the saucepan as well transfer the heat to melt the chocolates.
 I used VanHouten eating chocolates in this recipe. Since Im a dark chocolate lover, ratio of dark chocolate used more than milk chocolate. Its up to you, to adjust the ratio as long its 300 g. The nuts is optional. If you were to add nuts make sure its not more than 50g. Otherwise the texture will be very crumble. Chop the chocolate into small pieces and transfer into the double boiler.

Add sugar, butter and milk to melt together with chocolates.
Meanwhile break the biscuits into small pisces. Since Mc Vities Digestive is my favourite I used it mix with tiger milk biscuits. Apart from this you may try with Marie biscuits as well.
Once the chocolates melts completely, remove from the boiler and whisk for to smooth sauce. Then let it cool for 20 minutes.

Finally add the biscuits and transfer into cake loaf pan. Before that, line the tin with cling wrap in order to remove easily once ready. Gently press to flatten the top and compact.
Chill the chocolate biscuit cake for 3 hours or until the cake is set.
Serve chill.
Print Friendly and PDF

Friday, April 20, 2012

Red Velvet Cupcake

This recipe modified based on Vegan Red Velvet Cupcake with addition of egg and butter. The texture was so soft and fluffy. Taste was good too. The bright red cupcakes looks gorgeous and luxurious when in contra with white cream cheese topping. I should bake this as Valentines Day special for my lovely husband!
As I mentioned earlier in previous post, Unsweetened cocoa powder was substituted with 3 tbsp unsweetened cocoa powder plus a pinch of baking soda. Buttermilk function to have more crumbier and moist cake. Its a perfect bake.  I just love it!

Ingredients :


  • 1 1/4 Cup All purpose flour
  • 1 tbsp Dutch processed cocoa powder
  •  1/4 Cup Butter
  • 3/4 Cup Sugar
  • 1 Large egg
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup buttermilk
  • Red Food coloring
  • 1/2 tsp Distilled white vinegar
  • 1/4 tsp baking soda

Cream Cheese Frosting 

  • 8 oz Cream cheese at room temperature
  • 1/2 tsp Vanilla extract
  • 1/2 cup Icing sugar
  • 160 ml Cold heavy whipping cream

Baking method:

  • Preheat oven to 175 degree C and line muffin tins with paper cups. 
  • Whisk flour and cocoa powder in a bowl. 
  • Beat butter and sugar till light and fluffy. 
  • Add vanilla extract followed by an egg and continue to beat until incorporated. 
  • Whisk buttermilk with red food coloring. 
  • Fold in flour alternatively with buttermilk in three batches. 
  • In a spoon, combine baking soda and vinegar to fizz and quickly add into the batter. 
  • Fill the muffin tins to 3/4 cup full and bake for 20 minutes. 
  • Once baked, cool the cupcakes in a wire rack for 30 minutes. 
  • Frost with cream cheese mixture. Refer the method here
Yield 12 cupcakes.
Print Friendly and PDF

Vegan Red Velvet Cupcake

After a short break I'm posting this Vegan Red Velvet Cupcake. Red velvet cake quiet popular during festive seasons. The bright red color topped with luscious cream cheese frosting perfect for all occasions especially Valentines Day! After my Vegan Blueberry Cupcake, I attempt to do comparison between vegetarian cakes and non vegetarian cakes. My experiment starts with Red Velvet Cupcakes. Eventhough the texture between this cakes are different, but in terms of taste, both are similar. Source of this recipe adapted from Madhurams Eggless Cooking with slight modification. This website one of the best source of eggless cooking so far. Heartiest thanks to Madhurams!
Red velvet cake has few core ingredients which cannot be substitute with any. In example Buttermilk, Dutch Processed Cocoa Powder, Vinegar and baking soda. Dutch Processed cocoa powder treated with alkali to neutralize its acids.  At first I thought Unsweetened Cocoa Powder and Dutch Processed Cocoa Powder is the same. When read through Stephanie Jaworski's explaination in her recipes, I tend to find this in local bakeries and supermarkets. Unfortunately, could'nt  find any. Therefore I made substitution by adding 3 tbsp of unsweetened cocoa powder with a pinch of baking soda. Buttermilk ideal for baking fluffier cakes. Buttermilk contains high acid content. Therefore we need to reduce the baking soda to 1/2 tsp less. In this recipe Baking soda used with Cider at the final step before baking.

Ingredients :


  • 1 Cup Buttermilk
  • 1 1/4 Cup All purpose flour
  • 3/4 Cup Sugar
  • 2 tbsp Dutch Processed Cocoa Powder
  • 1/3 cup Vegetable Oil
  • 1 tbsp Red Food Coloring
  • 2 tsp Vanilla essence
  • 1/4 tsp Baking soda
  • 1 tsp White Distilled Vinegar


  • 8 oz Cream Cheese
  • 1/2 tsp Vanilla extract
  • 1/2 cup Icing sugar
  • 160 ml cold heavy whipping cream (35-40% butterfat)

Baking Method:

Preheat oven to 175 degree C and line muffin tins with paper cups.
In a large bowl, sift together flour, sugar and cocoa powder. Keep aside.
In a separate bowl, whisk together buttermilk, red food color and oil. Whisk to well combine.
Make a well in a dry ingredients. Then pour the buttermilk mixture to the dry ingredients stirring slowly to well combine. Make sure don't over beat the batter.
Finally, add vinegar to the 1/4 tsp soda , allowing to fizz and quickly fold into the batter.
Fill the muffin cups to 3/4 full and bake till tooth pick inserted came out clean.

Frost with Cream Cheese Frosting.

Cool the cakes in a wire rack for 30 minutes at least. In a bowl, cream the cheese until smooth. Then add icing sugar and vanilla extracts. Continue to beat until smooth texture. Keep the bowl with the mixer together in a chiller for 5 minutes. After 5 minutes, remove from the chiller. Now add the cold heavy whipping cream to the cream cheese mixture and beat till the frosting thick enough to pipe.

bottom view of the cupcake

top view of the cupcake

Yield 12 cupcakes
Print Friendly and PDF