Buttermilk Chocolate Cake with Chocolate Fudge Icing

Ingredients

Serves: 12 

• 225ml buttermilk
• 2 teaspoons bicarbonate of soda
• 400g caster sugar
• 2 eggs
• 3 tablespoons unsweetened cocoa powder
• 120ml vegetable oil
• 2 teaspoons vanilla extract
• 225ml boiling water
• 250g plain flour

• Method

  Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. In a medium bowl, combine the buttermilk and bicarbonate of soda. Set aside in a warm place.
  2. In a large bowl, mix together 400g sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
  3. Pour cake mixture into prepared tin. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
  4. To make the Chocolate Fudge Icing: In a saucepan, combine 200g sugar, 60g cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to the boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
  From: http://allrecipes.co.uk/recipe/18402/buttermilk-chocolate-cake-with-chocolate-fudge-icing.aspx

• Chocolate fudge icing
• 200g caster sugar
• 60g unsweetened cocoa powder
• 4 tablespoons milk
• 50g butter
• 1 teaspoon vanilla extract

Mini Nutella Cheesecake

Makes 24 mini cakes | Prep Time: 30 mins 

Ingredients:

10 oz graham crackers
5 tablespoons soft unsalted butter
1 x 13 oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup powdered sugar (sifted)
Whipped Cream
2 X 12 mini cheesecake pan

Method:

Break the graham cracker into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Lightly grease the mini cheesecake pan. Scoop a heap tablespoon of the crumbs into each cup, press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and powdered sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the mini cheesecake pans out of the fridge and carefully smooth the Nutella mixture over the base, about 2/3 full each. Place the pan in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Place a dollop of whipped cream on top and garnish with the remaining chopped hazelnuts on top.

Cook’s Note:

I used 12 mini Cheesecake Pan, 1.5”/4.5cm deep X 2”/5cm diameter cups. You may use Muffins pan, lined with cupcake casing for easy removal

From: http://rasamalaysia.com/mini-nutella-cheesecake-recipe/2/

Recipes!!

Decided to update receipes here in my own blog then I do not need to search n search again whenever I am in the mood to bake! Heehee...

Nutella Cheesecake Bars

Ingredients:

2 cups Oreo crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Method:

Preheat oven to 325F (170C). Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside.

Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.

Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.

Cook’s Note:

Put the Nutella cheesecake mixture into a piping bag, then pipe on top of the plain cheesecake layer, to get more even layer than spreading.

From http://rasamalaysia.com/nutella-cheesecake-bars-recipe/2/