Celebrating 1 year of blogging with Chocolate Caramel Mousse Cake & Giveaway!!!!!!

                                                     
                                 

Today my little blog marks its first Anniversary.It was exactly this day a year ago that I decided to share my recipes with the world and today I have some amazing friends from different places who shares the same passion for food and to know them and interact with them has been wonderful.I just want to thank each and everyone of you who had visited my little space here.This blog has introduced me to a whole new world of cooking and photography. I had no idea how many wonderful friends I would meet and how much I would learn. I could have never imagined how fantastic the food blogosphere is.

 In my facebook page i got 435 likes, 58 followers and 36,000 + page views in one year, I think I am so lucky to get all your support and love.Keep supporting me.Thanks to all you readers who have supported me and my blog over the past year!  I'm excited for another year of happy blogging! 

So on this special occasion I thought I would share with you a wonderful recipe.It's a yummy cake....

                 Chocolate Caramel Mousse Cake

A decadent moist chocolate cake filled with caramel mousse and glazed with dark chocolate ganache.This is a very rich,layered cake, perfect for any celebration.I am very very happy becoz  for the first time i made a perfect looking cake.Chocolaty cake,caramel mousse and chocolate ganache altogether makes it delicious!!!!!!

Ingredients

For the cake

All purpose flour – 1 ½ cup

Cocoa Powder – 2 tbs

Baking Powder – 1 ½ tsp

Salt – ½ tsp

Butter – ½ cup (softened at room temp)

Sugar – ¾ cup

Eggs – 2

Vanilla essence – 1 tsp

Butter milk – ¾ cup (substitute with 3/4 cup milk  with ¾ tbsp lemon juice and keep it for 5 minutes)

Baking soda – 1 tsp

Lemon juice – 1 tsp

For the Caramel

Condensed milk – 1 tin

For the caramel  mousse

Caramel – 1 tin (made from 1 tin condensed milk)

Unflavoured gelatin powder – 1 tbs

Whipping cream – 200 ml

Powdered sugar -2 tbs

Vanilla extract – 1 tsp

For sugar syrup

Sugar – 5 tbs

Water – ¼ cup

Rose water – 2 drops

For chocolate ganache

Dark chocolate – 100g

Whipping cream – 3/4 cup

Butter – 1 tbs

Honey – 1 tbs

Method

Cake preparation

1.Pre-heat the oven to 180 degree C. Grease and line the bottom of the springform pan with wax paper or parchment paper.
2.In a bowl sift  flour,cocoa powder,baking powder and salt and keep it aside.
3. In another bowl beat butter and sugar until creamy and add in egg one at a time and beat till light and fluffy. Then beat in vanilla extract.
4. Slowly add the dry ingredients  little by little along with the butter milk.And gently fold in everything together until well combined.Don’t over mix it.

5. In a small cup combine the lemon juice and baking soda Allow the mixture to fizz and then quickly fold into the cake batter.

6. Pour the batter into the springform pan and bake for 25-30 minutes or until a toothpick inserted at the center of the cake comes out clean.

7. Allow the cake to cool.

Caramel Preparation

1.Take condensed milk tin and peel the outer cover of the tin.

2.Immerse closed can on its side in a pot of water and bring to a boil.Leave on a simmer for 2 to 2 and a half hours, topping up with water as needed. Be careful and don’t let the water dry out or the can could explode.

3.Remove from heat and let cool thoroughly before opening can. Don’t open the can while its still hot, that can be very, very messy.

The condensed milk becomes thick and gets a nice caramel color.

Make the caramel a day before preparing the mousse cake.

 Caramel Mousse Preparation

1.In a small bowl take ¼ cup of of chilled water and sprinkle gelatin powder and leave it for few minutes.
2.In a bowl add the caramel and beat for 2 minutes.
3.Take another mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine then beat the mixture just until stiff peaks form.
4. Microwave soften gelatin for 30 seconds and stir it until gelatin melts.Add it to the caramel and combine well.
5. Now gently fold in the whipped cream into the caramel mixture until completely incorporated.And place it in the refrigerator for 10 minutes.Keep it only for 10 minutes otherwise it will get set.

Sugar syrup preparation
1.Take sugar and water in a sauce pan and boil till sugar melts.
2.Then allow to cool and add rose water.

Chocolate ganache preparation

 1.In a bowl put the chocolate pieces and keep it aside.In a saucepan add heavy cream and butter,bring to boil over medium heat.Switch off the flame.
2.Pour the mixture over the chocolate and allow to stand for 5 mins.Then stir it until smooth.Then add 1 tbs of honey for glazing and stir well.
Assembling the cake
1.Take the cake and cut the top portion to get a smooth surface and place it in a springform pan.Then apply sugar syrup on the cake.
2.Take the caramel mousse from the fridge and stir it and pour over the top of the chocolate cake and place it in the refrigerator for several hours(3-4 hrs )or until set.Then pour the chocolate ganache over the center of the caramel mousse and spread it evenly by sliding the pan.This gives shine and smoothness to the cake.Then refrigerate for few hours.Finally drizzle with caramel over the top.
3.Gently remove the cake from the springform pan,there you will get a well finished cake.

Slice the cake and serve it....
Note: After the caramel mousse has been completely set make the chocolate ganache.

Now it's time to know about the interesting thing...
GIVEAWAY!!!!
To know more about the giveaway theme,rules and prizes.Click here!!!

Sending To Cutchi kitchen

 Linking this recipe to Shruti’s ‘Sweet Celebration’ Event

Eggless Chocolate Cake with chocolate ganache

This yummy eggless chocolate is very simple to make,just mixing of both wet and dry ingredients.This cake has a moist and tender crumbs with rich delicious creamy chocolate frosting....yummm!!!Every chocolate lover's will love this.. Make this yummy chocolate cake for your loved one...
Recipe source : joy of baking

Ingredients

All Purpose flour –  1 ½ cups(195 g)

Cocoa powder – ¼ cup (25g)

Baking powder – 1 tsp

Baking soda – ¾ tsp

Granulate sugar – ¾ cup(175g)

Salt – ¼ tsp

Oil/Melted butter – 1/3 cup (80ml)

Warm water – 1 cup (240 ml)

Vanilla extract – 1 tsp

Lemon juice/Vinegar – 1 tbs

Chocolate Ganache Frosting

Semisweet chocolate/Semisweet chocolate chips – 150g

Heavy whipping cream -  3/ 4 cup

Butter – 1 tbs 

Method 

1.Preheat the oven to 180 degree C.

2.In a bowl sieve flour,baking powder and baking soda then add salt and stir it.

3.In another bowl add the sugar and warm water,mix it,then add oil/butter to it and pour this mixture to the dry ingredients and whisk altogether and make a smooth batter.

4.Then add vanilla extract and finally lemon juice ,mix it.

5.Pour the batter in a greased square or round cake tin and bake it for 20-25 mins or until a toothpick inserted at the center of the cake comes out clear.

6.When the cake is fully baked ,allow to cool for 10 mins and then run the knife around the sides of the cake and invert it.

7.In a bowl put the chocolate/chocolate chips and keep it aside. In a saucepan add heavy cream and butter,bring to boil over medium heat.Switch off the flame.

8.Pour the mixture over the chocolate and allow to stand for 5 mins.Then stir it until smooth.When it gets cooled pour the mixture over the top of the cake or if you need a thick ganache,keep it for some more time.

Garnish with fresh strawberries... 

Njoy!!! 

  Sending to Daily swad sugandh

 

Chocolate Brownie in Microwave

Yummy!!!!Chocolate brownies for this X'mas....

Ingredients

Dark chocolate – 50 gm

Cocoa powder – 2tbs

Instant coffee powder – ½ tsp

All purpose flour – ¾ cup

Baking powder – 1 tsp

Butter – 65gm

Yoghurt – 2tbs

Warm milk – ¼ cup

Caster sugar – ¾ cup

Vanilla essence – ½ tsp

Oil for greasing

For Chocolate sauce

Dark chocolate-2-3 pieces

Butter – 1tbs

Cocoa powder – 1tsp

Milk – 1tsp

Thick cream – 1tsp

Powdered Sugar – 1 tbs

Method

1.Grease a microwave safe dish and line it with butter paper.

2.Sieve flour and baking powder and keep it aside.

3.Melt chocolate and butter in microwave for 1 min.When it gets melt add cocoa powder and instant coffe powder to the chocolate mixture and combine well.

4.In a mixing bowl take yogurt,sugar and vanilla essence,whisk till smooth,then slowly add the warm milk and stir it.

5.Add the flour and baking powder to it,combine well without any lumps.Now add the chocolate coffe mixture to the batter and whisk until combined.If you feel the batter is too thick add 1 or 2tbs of extra milk to it.

6.Pour the mixture to a greased dish and place it in microwave for 4minutes(varies according to the microwave).Insert tooth pick at the centre of the cake,if it comes out clear,brownie is ready.

7.Allow it to cool for 5 mins,then gently invert the brownie into a plate. Cut it into square shapes.

8.For chocolate sauce melt chocolate and butter in microwave for few seconds,then add cocoa powder,milk,sugar and cream ,combine well to get the chocolate sauce.Now you can have this brownie with chocolate sauce topping.

Have this with a cup of hot coffee or have this yummy brownies with ice cream topping.

Njoy!!!!