Nutella Layered Cake

I discovered the sinful magic of Nutella only a few years ago. I very shamelessly sneak a spoon or two when no one is watching to indulge myself.

This recipe got me completely drooling when I saw it for the first time. I could almost inhale the aroma as I was reading about it. And I finally made it a few days back. 

You need:

• 1.5 cups of all purpose flour, more for dusting
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 1 cup heaped sugar
• 4 eggs at room temperature
• 2 tsp pure vanilla extract
• 8 tbsps Nutella

Steps:

• Preheat the oven to 160degrees C. Prepare a 9x5 inch loaf pan by brushing melted butter in the bottom of the pan and the sides well. Add flour and make sure all the sides of the pan are well coated. You can also layer the bottom with parchment paper.
• In a bowl add the flour, baking powder and salt and whisk well and keep aside.
• In a large bowl, beat the sugar and butter well for about 3 minutes till fluffy on a medium high speed.

• Then reduce the speed slightly and add an egg and beat till well incorporated. Add the remaining eggs in the same way.

• Add in the vanilla extract.

• Add the flour mixture in three batches. Beat the mixture on a low speed with well combined before you add the next batch of flour. Finally beat for about 30 seconds.

• Pour 1/3rd of the batter into the prepared pan and spread it evenly.
• Add 4 tbsps of the Nutella over the cake batter and spread it evenly.

• Then add another 1/3rd of the cake batter and spread it evenly over the Nutella.
• Add the remaining Nutella over the cake batter and top off with the remaining cake batter.
• Make a slight cut with a butter knife. Do not over mix.

• Bake the cake for 1 hour 10 minutes. Check by inserting a tooth pick in the centre. If it comes out clean, the cake is done.
• Let it cool for 15 minutes. Then invert the cake on a wire rack and turn it right side up. Give it two hours to cool completely.

• Cut the cake into slices and serve.

My daughter loved the cake. My friend's son polished off a few pieces and told me it was superb :) M, your son made my day !!!

Carrot Walnut Cake

I ate this cake for the first time at my friend, Sanjivni’s home. Sanjivni actually writes an excellent blog called “Experiments in the Kitchen” and I am a big fan of her desserts. Sanjivni’s carrot cake came with a yummy cream cheese frosting. What I loved best about the cake was that it had loads of carrots in it without you actually knowing it was there. What a great way to fool my kids and get them to eat the good !!!! That was the first thought that came to me :)

My kids are very kind to me. They like plain cakes and reject any cake that has any kind of frosting on it. Makes life very simple for me.

I have made this cake numerous times and it truly sells like hot cakes ;)

You need:

• 1 cup walnuts - roasted and coarsely chopped
• 2.5 cups firmly packed finely grated carrots
• 2 cups all purpose flour
• 1 tsp baking soda
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1.5 tsp cinnamon powder
• 4 eggs
• 1 1/4 cup granulated white sugar
• 1 cup vegetable or canola oil
• 2 tsps pure vanilla extract

Steps:

• Preheat the oven to 180degrees C. Butter a large cake pan 10" x 2.5" size. You can also line the bottom with parchment paper.
• In a bowl, whisk together all the dry ingredients - flour, baking soda, baking powder, salt and cinnamon powder.
• Beat the eggs until frothy, for about a minute, in a stant mixer or with a hand mixer. Add the sugar in slowly and beat for about 3-4 minutes till it is thick and light colored.

• In a steady stream add the oil and then the vanilla extract.
• Add the flour mixture and beat till just incorporated. Scrape down the sides of the bowl as needed.
• Fold in the grated carrots and chopped nuts with the help of a rubber spatula.

• Pour the batter into the prepared bowl and bake for about 40 mins in the middle rack of the oven. Check with skewer inserted in the centre to know if the cake is done.

• Remove from the oven and allow to cool. After about 10-15 minutes, invert the cake onto a wire rack and allow to cool.

Notes:

• You can toast the walnuts for about 8 minutes in the oven until slightly brown and fragrant. Allow it to cool well and then chop coarsely.
• I used a bundt pan (9" x 3.5") to bake the cake. I got approximately 25 slices.
• For details on how to frost this cake, please refer to the original recipe here on the joyofbaking.com website.
• I have also halved the recipe and baked the cake for about 25 minutes and it was equally perfect.
• If you like your cake a little sweeter, you can add an additional 1/4 cup of sugar, as mentioned in the original recipe. We do not like our cakes very sweet, I have therefore reduced the amount of sugar in my recipe.

Tea Time Vanilla Cake

This cake has special memories for me. A very dear friend baked this cake and sent it over for my kids one day. My fussy little ones asked for a second helping !!! That did it, I just had to try my hand at baking a cake again after close to 20+ years.

I got the recipe from her. I was scared of how it would turn out thinking of all my previous disasters. And viola, I managed to bake a perfect cake :)

Thus began my baking journey. It gave me the courage to try out new recipes.

I have since baked this cake numerous times. Made variations to it also. And each time, the recipe has not let me down.

You Need:

• 2.5 cups plain flour
• 1 tsp salt
• 2.5 tsp baking powder
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup cream
• 20 gms butter
• Almonds / Raisins - optional

Steps:

• Preheat over to 200degrees C. Keep your baking dish greased and ready.
• Sieve the flour, salt, baking powder and keep aside.
• Break the eggs into a large bowl and whip them nicely with a hand beater or a stand mixer.
• Now add 2 tbsp of the flour mixture alternatively with 2 tbsp of the sugar into the whipped eggs and continue mixing.
• When the batter thickens reduce to a spoon each.
• Add the vanilla extract and slowly add the cream mixing well. Then add the butter.
• Scrap the sides and give the batter one last mix.
• Pour it into the baking dish.
• Bake at 200degrees C for 40 minutes and then reduce the temperate to 160degrees for 20 mins.
• Allow the cake to cool n the oven for 15 minutes.
• Then turn it out into a wire rack to cool.
• Slice when cooled.

This cake is porous and slightly dry. Relish it with a cup of tea.

Notes:

• For a chocolate version sieve 4tbsp of cocoa powder with the flour.
• If you feel the top of the cake is browning too much while it is being baked, cover with a foil and continue baking.
• I have also made a marble cake with this recipe. Came out excellent. Will post pictures the next time I bake it.
• You can also bake this in a round or square cake pan. I alternatively bake it in a 9 inch round cake pan.