Mocha Fry Pan Cake

Ingredients:

All purpose flour - 1 cup
Sugar - 1/4 cup
Coffee Decoction -  1 1/2 tbsp
Baking powder - 1 tsp
Baking soda  - 1/4 tsp
Condensed milk - 1/2 cup or Curd - 1/2 cup
Hersheys Chocolate Frosting - As reqd
Vanilla esc - 1 tsp
Wafer Chocolate - As reqd (crushed)

Method:

• In a bowl condensed milk and sugar and mix well.
• Now add flour, baking powder, baking soda and mix well.
• Add in milk little by little and mix well.
• Add in esc and coffee decoction and mix well.
• Now divide batter into four equal parts.
• Heat a non stick and brush with oil.
• Now pour one portion of batter and spread evenly.
• Cover and cook in low flame for 4-6 mins.
• Repeat the same for remaining batter.
• Let it cool.
• Now take the frosting and apply in first layer and then place second one.
• Continue repeating and cover the cake with frosting.
• Refrigerate for 10 mins.
• Now garnish with crushed wafers.

Hersheys Frosting

Ingredients:

Unsalted butter - 1/4 cup
Hersheys Chocolate Syrup - 1/4 cup
Powdered Sugar - 2 cups
Corn flour - 1/2 tbsp (optional)

Method:

• In a bowl add in vanaspati, powdered sugar and blend well.
• Add in syrup and mix well.
• If frosting is too thin, can add corn flour to it.
• Yields around 1 to 1 1/2 cup frosting.

Hersheys Milkshake

Ingredients:

Milk - 1 cup
Badam - 2 pieces
Hersheys Chocolate syrup - 2 tbsp

Method:

• In a blender add in saoked badam pieces.
• Add in chill milk and hersheys chocolate syrup.
• Blend them nicely.
• Serve chill.

Custard Cake - Pressure Cooker Cake

Ingredients:

All purpose flour - 3/4 cup
Powdered sugar - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Oil - 1/4 cup
Milk - 1/2 cup
Custard powder - 1/4 cup (Vanilla flavour)

Method:

• In a bowl add custard powder and milk.
• Mix well without lumps and set this aside.
• In other bowl add flour, sugar, baking powder and baking soda.
• Mix well.
• Add in oil and mix well.
• Now add custard milk and mix well.
• Grease a cake pan and dust with flour.
• Invert and dap it to remove excess flour.
• Now pour the batter and dap it.
• Now take a pressure pan and add salt to it.
• Then place a stand over it.
• Refer picture for the same.
• Remove the gascette and close the cooker.
• Preheat the cooker for 7-8 mins.
• After desired time, place the cake pan carefully(as cooker will be hot).
• Now close the cooker and cook in low flame for 28-32 mins.
• Once done let the cake cool.
• You can pour ganache over it and enjoy.
• I melted dairy milk chocolate and added it to freshcream.
• Heated the same for 2 mins.
• Then let it sit for 10 mins and then poured over the cake.
• Topped with crushed gems.

Note:

• You can make the same in a non-stick pan too.
• But use a lid that has hole, to cover the pan.
• If baking in OTG preheat at 180°C for 10 mins and bake for 20-22 mins.

Coconut Cake #2

Ingredients:

Wheat flour - 250 g
Semolina - 250 g
Powdered Sugar - 250 g
Desiccated Coconut - 150 g
Fresh Cream - 1/2 cup
Milk - 1/2 cup
Milk powder - 1/2 cup
Curd - 1 cup
Unsalted butter - 200 g
Baking powder - 1 tbsp
Vanilla esc - 1 tbsp
Nuts - As reqd (fine chop & use)

Method:

• In a bowl add flour, semolina, baking powder and mix well.
• In other bowl add sugar and butter and cream well.
• Add in curd and cream and whisk well.
• Now add esc and milk and whisk well.
• Now add the dry ingredients and desiccated coconut and whisk well.
• If batter is too thick, add milk to loosen it.
• Grease a pan and line with butter paper.
• Pour the batter in pan and level it.
• Now top the batter with finely chopped nuts.
• Use a butter paper and dab it over the nuts.
• This ensures that nuts stick to the cake.
• Bake this in a preheated oven (OTG) at 180℃ for 50-60 mins.
• Let it cool and then slice it.

Note:
If you want try with eggs, replace curd with 4 eggs.