Butterscotch Ice cream ‘n’ Chocolate Cake with Salted Caramel | Happy Birthday My Precious One !!


It’s that time of the year yet again….. ūüôā
KJ’s Birthday…..special to me in more than one ways…..Not only that it’s my best friend, my husband, my partner in love-n-life’s birthday but also because his birthday means a new cake I bake !!
KJ loves to push my boundaries; always getting me out of my comfort zone and throwing in a challenge. He knows I’ll never say never for his birthday cake !!


It was a quiet weekend with a modern version of a shakespearean play, followed by dinner. I spent the morning baking the cake for him and we spent a lot of time together watching movies at home. For company we had some thunder and rain !! A perfect setting for a weekend birthday.


So coming back to the cake, this was a first for me….an ice cream cake. A couple of years back KJ baked an ice cream cake for my birthday and now it was my turn !!
Yes he did a cake which I had still not dared to. In the humidity of July, I must confess it is not the easiest thing to handle. After every 5 minutes of work and handling the cake had to be sent back to the freezer or else the ice cream would start melting. And equally difficult was the whipped cream frosting with salted caramel sauce for flavour; but nevertheless I loved every bit of it !! It’s always fun to experiment. Here I was not only experimenting with the technique but also combining new flavours.


Butterscotch Ice Cream and Chocolate Cake with Salted Caramel Sauce



Ingredients

1 l tub / brick of Butterscotch 
Ice cream

1 packet of Oreo Cookies

2 tbsps Butter

Salted Caramel Sauce (Recipe at the end of the post)
300 ml of Whipping Cream


For the Chocolate Cake:

1 cup Flour

1 cup Powdered Sugar

1/2 cup Cocoa Powder

1/2 tsp Baking Powder

A pinch of Soda Bicarbonate

3/4 cup Oil

4 Eggs

1 tsp Vanilla Essence



Directions

1. Grease and dust a 8-9″ diameter round cake mould. Preferably¬†a springform or a loose bottom mould. (I used a¬†springform)¬†

2. Sift the flour, baking powder, baking soda and cocoa powder together.

3. Separate the eggs.

4. Beat the egg whites with a pinch of salt till stiff peaks are formed. 

5. Now add the powdered sugar in batches and keep whisking the eggs till they get a sheen to them. (Do not add the sugar in one go, we do not want the aeration to go flat) 

6. Add the essence to the egg yolks, mix and gradually add them to the egg whites. Whisk well.

7. Now add the oil to the eggs and whisk for 30 seconds.

8. Fold in the flour mix gently (do not use the hand mixer)

9. Transfer to the mould and bake for 35 minutes at 180 degree C.

10. Remove from the mould and transfer on the wire rack and let it cool completely.

11. Once the cake cools down completely, slice it horizontally to get two parts. These are your two layers of the cake.

Assembly of the cake:

1. Crush the Oreo Cookies coarsely. Mix in the butter and layer the cake mould with it. Press it in and set in the freezer for 45 minutes. (Use the same cake mould, you used to bake the cake in).

2. Once the base has set completely, brush a layer of Salted Caramel Sauce. Put it back in the freezer for 20 minutes.

3. Now take half of the ice cream and spread it on top of the caramel sauce. Place one half of the cake. Press it down. Now add the remaining ice cream on top of the cake layer. Smoothen it with a palette knife. Place the second half of the cake. Press it down and put it in the freezer for atleast 3 hours or overnight. I left it in the freezer overnight.

4. Whip the cream well. Till soft peaks are formed. Add 2 tablespoons of the Salted Caramel sauce and whip some more. If you are using Amul cream for the frosting, remove the water content from the cream. If using non dairy cream whip it well. For amul cream or any other dairy cream please add 1/2 cup of icing sugar as well. Whip it on an ice bath. Whipping up Amul Cream is difficult in humid summer months.

5. Once the cake has set completely, remove from the freezer. Cover with whipping cream. Place it back in the freezer.

6. After 30 minutes, again neaten the frosting and place it back in the freezer.

7. For decoration dribble some salted caramel sauce.

8. Chill it again. Serve chilled. Store in the freezer.



Recipe for the Salted Caramel Sauce


Ingredients

2 cups of Sugar
200 ml of Cream
10 tbsps of Unsalted Butter
1 tsp Sea Salt

Directions

1. Place the sugar in a pan. Put it on high flame. Once the sugar starts melting, keep an eye on your caramel. 
2. As soon as the caramel turns amber, add the butter. The caramel could bubble at this stage. Be careful. 
3. Once the butter melts in completely, remove from the flame and add the cream. Mix well. Now again the caramel would bubble, so be careful.
4. Add the sea salt.

5. Once it cools down completely, store in an airtight jar. It stays happy in the fridge for about a month.


Yes this is indeed a tad tedious, but trust me it’s worth all the effort !! Nothing like a chilled frozen dessert on a summer afternoon !!



Happy Baking !!


Coconut Colada Pound Cake for Dad’s Birthday | Baking

It’s that time of the year again…time to bake…time to try new things… time to push my limits !!! It is dad’s birthday. I’m always motivated to try something new for him.¬†
He expects me to :-).


Amongst the many flavours he loves, Coconut is high on his list. Be it Malibu, the Caribbean White Coconut Rum or the Bounty Chocolates or the good old simple local bakery-made Coconut Macaroons.
But then who doesn’t like coconut macaroons? It’s a sweet comforting flavour that makes you happy.


This time for dad’s birthday I had other plans…. instead of a cake I wanted to make Cream Rolls or Cream Horns for him. Something he had been telling me to make for almost 4 years now, but I always shied away from them.


So while the cream horns were in the making (recipe coming up in my next post), I had time at my hand and thought that a birthday is never complete without a cake. So I set off looking for the right cake for him and instantly knew it had to be a coconut cake.
Found this absolutely amazing recipe, tweaked¬†it a bit and voila….one of the best cakes I’ve ever made¬†:-). Absolutely happy with the results and everyone loved it !!



Coconut Colada Pound Cake

Ingredients

175 g, ¬ĺ cup Softened Butter
175 ml, ¬ĺ cup Coconut Milk
290 g, 1 ¬Ĺ cups Regular Sugar
4 – 6 tbsps Desiccated Coconut
225 g, 1 ¬ĺ cups Plain / All purpose Flour (sieved)
1 ¬Ĺ tsp Baking Powder
3 Eggs
1 tsp Vanilla Essence
For the Topping
4 tbsps Coconut Milk
1 -2 tbsps Desiccated / shredded coconut for sprinkling

Directions
1. Heat oven to 180 C. Grease and line your baking tin. If using a Bundt Mould, just grease it. ( I used a bundt mould)
2. Sieve the flour and baking powder together.
3. Cream the butter and sugar until a pale light colour.
4. Add eggs, one at a time on a low speed setting. If the mixture starts to curdle or split, add a spoonful of your sieved flour.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the desiccated coconut and vanilla essence.
6. Transfer the cake mixture to the greased and lined cake mould and bake in a preheated oven at 180 C for one hour or till the cake is done. (Test with a think skewer. It’s ready if the skewer comes out clean once inserted on the side of the cake).
7. While the cake is baking take the coconut and toast is lightly till golden brown. Be careful, it browns quickly.

8. When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The cake will quickly absorb the liquid. Then immediately sprinkle the dried coconut all over so it sticks.



Happy Baking !!