Chocolate Buttercream Frosting #2

Ingredients:

Unsalted butter - 230 g
Powdered Sugar - 420 g
Unsweetened Cocoa powder - 45 g
Milk or cream - 3 tbsp
Salt - 1/4 tsp
Vanilla Esc - 2 tsp

Method:

• In a bowl add in butter cubes.
• Beat this on medium speed (2 mins) till creamy.
• Add sugar in parts and beat on low speed.
• Now add cocoa powder, milk and esc and beat well.
• You should get stiff peak consistency.
• Store this in an airtight container.
• Stays good for a week when refrigerated.

Brownie #5

Ingredients:

Wheat flour - 3/4 cup
Brown sugar - 1/2 cup + 1 tbsp
Baking powder - 1/4 tsp
Unsweetened cocoa powder - 1/4 cup
Oil - 1/4 cup + 1 tbsp
Water - 1/4 cup +1 tbsp
Vanilla Esc - 1/2 tsp

Method:

• In a bowl add flour, sugar, baking powder and cocoa powder.
• Mix this and set aside.
• Add oil, water and esc and mix well.
• The batter will be thick.
• If needed you can add little milk(like a tbsp) and mix it.
• Now grease a  5 inch pan and place butter paper.
• Pour the batter and spread evenly.
• Bake this in a preheated oven (OTG) at 180 for 35-40 mins.
• Let it cool and then slice and enjoy.
• Yields 6-8 pieces.
• I used this and made jar cake.

Caramel Sauce #2

Ingredients:

Brown Sugar - 1 cup / 100 g
Fresh Cream - 1 1/4 cup / 125 ml
Unsalted butter - 6 tbsp
Salt - a pinch

Method:

• In a pan add butter and sugar and cook on medium flame.
• Let the butter melt and combine with sugar.
• Now add the cream slowly and keep stirring continuously.
• Cook in low range for 3-4 mins.
• Adding salt is optional.

Note:

• Generally they use white sugar for caramel sauce.
• I used light brown sugar.
• 1 tbsp of butter will weigh around 14.28 g app.

Chocolate Ganache #4

Ingredients:

Dark chocolate - 100 g
Fresh cream - 125 ml
Butter - 1 tbsp
Condensed milk - 1 tbsp
Vanilla esc - 1 tsp
Chocolate esc - 2 drops

Method:

• In a bowl add the chopped chocolate chunks.
• Add in esc, condensed milk and set aside.
• In a pan add cream and butter.
• Heat in low flame and stir continuously till butter melts.
• Pour this hot mixture over chocolate and let it sit for a min.
• Then mix well.
• Pour on the cake of your choice.
• Or can use for drip cakes.
• This is enough to cover two layer 5 inch cake.

Chocolate Ganache #3

Ingredients:

Dark chocolate - 100 g
Fresh cream - 125 ml
Butter - 1 3/4 tbsp
Vanilla esc - 1 tsp
Chocolate esc - 2 drops

Method:

• In a bowl add the chopped chocolate chunks.
• Add in esc and set aside.
• In a pan add cream and butter.
• Heat in low flame and stir continuously till butter melts.
• Pour this hot mixture over chocolate and let it sit for a min.
• Then mix well.
• Pour on the cake of your choice.
• Or can use for drip cakes.
• This is enough to cover two layer 5 inch cake.