Moist Chocolate Cake ( steam ) by Zubaidah Bt Chepa

This cake is really moist, but I made some mistake I didn't cover the pan when I put in the steamer, next time I have to cover the pan with foil and tied it with a thread, so wont wet at the bottom, but any way the cake still taste nice , even a bit wet at the bottom.

This recipe , I found it by googling the net, the recipes by  Zubaidah Bt Chepa, a malaysian Chef..


[A]
100g cocoa powder
200g sugar (reduced from 250g)
1 tin evaporated milk (I uses carnation brand)
200g oil
250g condensed milk

[B]
4 eggs (lightly beaten)
150g flour
1 tsp baking powder
1 tsp baking soda

Method
Combine [A] in saucepan and heat until smooth
Remove [A] from heat, stir in eggs
Fold in [B] and whisk lightly until combined (DO NOT OVER MIXED)
Steam at high heat for 50 min

Moist Chocolate Cake

This cake is really moist , original recipe from Kak Izan ( my recipe.com)

Ingredients:
(5"x8" loaf pan)

Chocolate Paste:
1/2 cup cocoa powder
1/2 tsp instant coffee (optional)
1/4 cup castor sugar (reduce 1-2 tbsp if you prefer it less sweet)
1/2 cup hot water
1/4 cup evaporated/fresh milk (I use low fat milk)
pinch of salt

125g butter, softened
1 cup castor sugar
1 tsp vanilla essense
2 large eggs

1 cup cake flour
1 tsp baking powder


Method:

Grease and line bottom of cake pan with baking paper and preheat the oven to 180c.
Combined all ingredients for chocolate paste except MILK in a mixing bowl. Hand whisk mixture till sugar are fully dissolved.
Add in milk, stir to mix well. Set aside.
Sift cake flour and baking powder together for later use.
In another bowl, cream butter and sugar till it is light and fluffy. Add vanilla essense and continue with eggs one at a time. Beat till well combined.
Gently fold in flour mixture, alternate with the chocolate paste. *Start with flour and end with flour.
Pour batter into cake pan and bake for 45-50 minutes or till it is cooked.
Leave it to cool before unmould the cake.

Healthy Double Chocolate Banana Muffins—Secret Recipe Club

I really love this Muffins, it stays moist on 2 nd day too. I made some changes to the recipes.
Original recipes I got it from Baking and boys Blog ( she adapted from Veronica’s Cornucopia )

Healthy Double Chocolate Banana Muffins, by Katrina, Baking and Boys!, adapted from Veronica’s Cornucopia 

1  1/2 cups whole wheat pastry flour (180 grams) (  I used  half of the ingredients spelt  flour  and the rest cake flour)

1/2 cup Dutch-process cocoa powder (41 grams)

1 tablespoon ground flax

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed overripe bananas (about 3 medium)

1/2 cup agave nectar ( I used Maple syrup)

1/2 cup low fat buttermilk

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup mini chocolate chips (and more for sprinkling on tops)

Preheat oven to 350 degrees.  Spray muffins tins (or muffin top baking sheet) with cooking spray.  (Since there isn’t a lot of fat in these muffins, I decided not to use paper liners, as I find they usually stick.  Veronica did line hers with paper liners and didn’t mention they stuck.)

Combine the flour, cocoa powder, flax, baking soda and salt in a large bowl and whisk together to sift.  In a medium sized bowl, whisk together the banana, agave, buttermilk, oil and vanilla.  Stir the wet ingredients into the dry just until moistened.  Fold in the chocolate chips.  Divide evenly between muffin tin cups.  Bake the mini muffins and/or muffin tops for about 12 minutes.  Regular sized muffins take about 20 minutes.  Remove from muffin tins when cool enough to handle.  Let cool completely on wire rack.

Coffee Chocolate Cupcakes

I really like this recipe, you can find the recipe from Simply Recipes.

This cupcakes are delicious and moist.

Prep time: 10 minutes
Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

INGREDIENTS

Cupcakes:

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)/ I used 3 in 1 instant Coffee
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil


METHOD

Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

I didn't make frosting this time, but I found a good recipes from Grin and bake it. , I will try this next time.

Low-fat Cream Cheese Icing

8 oz. light cream cheese, softened

1 c. marshmallow cream
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 c. powdered sugar

In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice, and vanilla until well combined. Then gradually beat in the powdered
sugar.

Makes 1 3/4 cups

NOTES : The use of marshmallow creme instead of butter in this easy frosting
recipe keeps the fat, calorie and cholesterol counts low. To simplify
clean-up, spray the measuring cup with non-stick spray before attempting to
measure out the marshmallow cream!

Chocolate Spelt Crinkle Cookies

This is a healthy cookies, because using spelt flour instead regular flour, the original recipe from Angie's site

It does taste yummy, crispy at the outside and soft in the inside , the texture almost like brownies.

• 165 g Spelt flour
  
• 1/2 tsp Baking powder
  
• 1/2 tsp Salt
  
• 180 g Dark chocolate mocha beans
  
• 4 tbsp Butter
  
• 2 Eggs, at room temperature
  
• 100 g Caster sugar
  
• 1 tsp Vanilla extract
  
• 40 g Icing sugar, sifted

1. Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
   
2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
   
3. Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.