Chocolate Pudding

Chocolate Pudding

This was one pudding that I used to make frequently years back . Later as I got more interested in layered ( or complicated, as my friends would say 🙂 ) , this pudding recipe remained forgotten among the recipe books.  After a long time , made this pudding again last month, when elder son’s friends had come over .  Kids loved it and the pudding disappeared real fast.

This is a fairly easy pudding with few ingredients  – milk, cocoa powder, condensed milk, whipping cream and gelatine. The step by step procedure is given below.

chocolate pudding ingredients

Add 4 tbsp cocoa powder to 1 cup of warm milk in a bowl . Stir well. Double boil this cocoa mixture ( To double boil – Heat a pan filled with water and place the bowl over the pan without touching the water ). Stir till the mixture gets thicker.

chocolote pudding cocoa powder

Remove the bowl when the mixture is thickened. Add 1 cup milk and 1 tin condensed milk.

condensed milk

Soak 2 1/2 tbsp gelatin in 1/2 cup water for 10 minutes. Double boil the gelatin mixture.

gelatine double boil

Add gelatin to the cocoa mixture. Fold in the whipped cream .  Keep the pudding in the freezer for 3/4 hr and then keep in the fridge for 3-4 hrs.

Chocolate Pudding 3


  • Servings: 12
  • Difficulty: Easy
  • Print


  • Milk – 2 cups
  • Cocoa powder – 4 tbsp
  • Condensed milk –  1 tin
  • Water – 1/2 cup
  • Gelatin – 2  1/2 tbsp
  • Whipped cream – 1  1/2 cup


  1. Add 4 tbsp cocoa powder to 1 cup of warm milk in a bowl . Stir well. Double boil this cocoa mixture ( To double boil – Heat a pan filled with water and place the bowl over the pan without touching the water ). Stir till the mixture gets thicker.
  2. Remove the bowl when the mixture is thickened. Add 1 cup milk and 1 tin condensed milk.
  3. Soak 2 1/2 tbsp gelatin in 1/2 cup water for 10 minutes. Double boil the gelatin mixture.
  4. Add gelatin to the cocoa mixture and beat well.
  5. Fold in the whipped cream .  Refrigerate the pudding for 4-5 hrs.


Devil’s Food Cake

Friends often tell me , I have more posts of cakes in my blog.. And I had decided to reduce the cake posts in future… Hmm but fate had other plans it seems.. This again is a cake post .. and I have my excuse too. It was my nephew’s 2nd birthday 2 weeks back and my sister in law and family were  visiting us on that  day.. Now how can I resist the temptation of baking a special cake for my dear nephew???

The kids too were all excited and got busy decorating the room with balloons and setting the table before the birthday boy arrived… I decided to make a chocolate cake as kids would love it.. and this is a very chocolatey cake – Devil’s Food Cake.. I wonder how the cake got this name? This is really a super moist chocolate cake and I strongly feel the name should be changed 🙂

I found this recipe from Nigella Lawson’s site and have prepared this few times before.. Couldn’t click the snaps then.. this time too I was in a but hurry, so the photos are ,well ,not so perfect..

Coming back to the celebrations, the birthday boy was super excited 🙂 .. He was amazed to see all the  balloons, candles, cakes … Smiling happily as everyone sang the birthday song for him .. My sister in law told me that he still fondly says of his Abudhabi Bday Celebration 🙂

What I loved about the cake is its luscious frosting.. Though while preparing the frosting would appear runny, allowing it to settle for an hour will give it the right consisitency . Last time I made this cake, I had piped chocolate rosettes with the frosting… This time, topped the frosting with some chocolates to surprise the kids..

Here’s the recipe for all you chocolate lovers..

Recipe Source – Nigella Lawson


For the cake

  • 50g best-quality cocoa powder, sifted
  • 100g dark muscovado sugar
  • 250ml boiling water
  • 125g soft unsalted butter, plus some for greasing
  • 150g caster sugar
  • 225g plain flour
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon bicarbonate of soda
  • 2 teaspoons vanilla extract
  • 2 eggs

For the frosting:

  • 125ml water
  • 30g dark muscovado sugar
  • 175g unsalted butter cubed
  • 300g best-quality dark chocolate finely chopped

Pan required

  • 2 x 20cm sandwich tins


  1. Preheat the oven to 180°C/gas mark 4.
  2. Line the bottoms of both sandwich tins with baking parchment and butter the sides.
  3. Put the cocoa and 100g dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  4. Mix the flour, baking powder and bicarb together in another bowl.
  5. Cream the butter and caster sugar together, beating well until pale and fluffy.
  6. Add eggs one by one to the creamed butter and sugar  mixing well.
  7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture.
  8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
  10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g muscovado sugar and 175g butter in a pan over a low heat to melt.
  11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
  12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
  13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula.

Sending this to Love and Chocolate Fest event at My Culinary Trial Room

and Dish for Loved Ones by Sravs Culinary Concepts

Lets Cook for Valentines event by

Whole Wheat Cappuccino Muffins

Anything with chocolate and coffee… I’m in !!! Add to that the goodness of whole wheat , Yummy!!! I saw this recipe on Aipi’s blog , and decided that I SHOULD make these.. The big plus point of this recipe – no one noticed the substitution of whole wheat for plain flour. My main concern was whether it would be rejected by my elder son , who is a really picky eater. Well, he loved these muffins … Naturally, I am on the look out for more wheat based cakes and muffins …

Last week, I was chatting with my sister in law and she mentioned that she had tried my Chocolate Banana Cake and it came out really well.. And the reason that she tried it  –  it was healthier as the cake batter was made using oil instead of butter…  Being a doctor she counts the calories whenever I bake something 🙂  I am sure these muffins will pass her approval 🙂

On a different note, my cousin had called me up last day to say that she loved the snaps of my previous post. I am a newbie photographer, so words like this do mean a lot to me.. And would like to thank all you guys who send me words of encouragement.. Love you all !!!

Thanks Aipi, for sharing this awesome recipe…  This is really a keeper … And guys, do check out Aipi’s beautiful blog  USMasala  !!!

Here’s the recipe...


  • Whole wheat flour or atta – 1 3/4 cup
  • Cocoa powder – 3 tbsp
  • Semi sweet chocolate chips – 3/4 cup + 1/4 cup
  • Salt – 1/4 tsp
  • Baking powder – 2 tsp
  • Baking soda – 1/2 tsp
  • Powdered Sugar – 3/4 cup
  • Milk – 1 cup + 1 tbsp
  • Vegetable Oil – 1/3 cup (I used canola oil)
  • Vanilla extract – 1 tsp
  • Instant coffee powder – 2 1/2 tsp dissolved in 1 tbsp hot water


  1. Preheat oven to 180 deg C. Line a muffin tray with paper cups
  2. Melt 3/4 cup of chocolate chips with 1 tbsp milk in microwave or double boiler. Cool it slightly
  3. In a bowl mix together the flour, baking powder , baking soda,powdered sugar  and salt.
  4. In another bowl,beat milk and oil for a minute . Add in the coffee mix  followed by the melted chocolate.
  5. Add the flour mixture to this and mix with a spatula . Do not overmix.
  6. Fold in the remaining chocolate chips.
  7. Spoon in muffins tray lined with paper cup till they are 3/4 th full.
  8. Bake  for 15 -20 min or till tester comes out clean.

Happy Birthday FIA ♥♥♥ – Ultra Moist Chocolate Cake to celebrate…

Celebrating two birthdays with one birthday cake …. It was my little cousin Sameera’s birthday a few days back and had made the cake as a surprise treat for her.

And posting this today to celebrate as FIA turns one year old… FIA, or Famished in Arabia, is a community of  bloggers from UAE who share their passion for food. The brain child of Arva of I live in a frying pan and Sally of My Custard Pie, this group now has 56 wonderfully gifted bloggers (and the number continues to increase..) .

Love to be part of this group – the discussions, the delectable dishes posted everyday and the amazing photography. Here’s to many more years of food, fun and friendship..♥♥♥

Okay, back to the cake…Made a soft moist chocolate cake and frosted with whipping cream. It’s really easy to whip it up, you can make the whole thing in one bowl.  Using vegetable oil instead of butter has its advantages – no time wasted to beat butter with sugar,plus the oil makes the cake really moist.

Sorry, couldn’t get the snaps of the cake slice. In midst of the birthday celebration, forgot that part  😦 .


  • Powdered sugar – 2 cups
  • All-purpose flour – 1 3/4 cups
  • Cocoa powder – 3/4 cup
  • Baking powder – 1 1/2 teaspoon
  •  Baking soda – 1 1/2 teaspoons
  • Salt – 1 teaspoon
  •  Eggs – 2
  • Milk – 1 cup
  • Vegetable oil – 1/2 cup
  • Vanilla extract – 2 teaspoons
  • Boiling water – 1 cup
  • Whipping cream , for frosting


  1. Preheat oven to 180 degrees C.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3.  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last.
  4. Batter will be thin. Pour evenly into the prepared pan.
  5. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
  6. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

For the frosting

  1. Divide the cake into 3 equal horizontal layers
  2. Sandwich the  layers with the desired frosting ( I used whipping cream with 1 tsp of coffee powder added).
  3. Apply a thin layer of frosting over the cake (crumb coat) . Refrigerate for 1-2 hours
  4. Apply a thicker coating of the frosting to get a final smooth finish.

Sending this to Bookmarked Recipes Every Tuesday By Aipi and Priya

and to Anyone Can Cook Series by Ayeesha

and to Only Baked Event hosted by Harini of Tamalapaku and Pari of Foodelicious

Checkerboard Cake – With love ♥

This post is specially for my dear brother , sister in law and my 2 beautiful nieces who are moving to Qatar next week.. My bro has been solid support during the initial stages of this blog –  patiently taking snaps from different angles for the blog and giving his suggestion to improve the design and layout… and now a days showers his lavish compliments on the snaps I take  🙂 .. Looking back , its not just the blog, but he has stood as a support and guidance for me at every point of life.

My sister in law pulls my leg asking why I’ve never mentioned her recipes in this blog…  She’s an excellent cook  and more than that a truly wonderful sister, a confidant and one who has always lend her shoulder during the not so good phases of my life..  Naufal ikka and Shahana itha , here’s wishing you all the very best in all your future endeavours… ♥ ♥ ♥

Back to the cake…After seeing the lovely checkerboard cakes in Ria’s blog wanted to make my own :).. Had always fancied making them, but gave up as I thought it could be done only using checkerboard pans… I haven’t seen any checkerboard pans in the local shops.. But Ria’s idea was an inspiration.. No need for any special pans, 2 circular lids would do the trick 🙂 (The method is illustrated at the bottom of the post)

This recipe  is from my mother in law.. Infact this is her recipe for the marble cake (which has come out perfect everytime I’ve made it.. ) I’ve used the same recipe, only the effect is different.. instead of marble, checkerboard…


  • Butter – 1 cup
  • Granulated Sugar – 2 cups
  • Eggs, yolk and white separated – 4
  • Flour – 3 cups
  • Baking powder – 4 tsp
  • Salt – ¾ tsp
  • Milk – 1 cup
  • Cocoa – 4 tbsp
  • Boiling water – 5tbsp
  • Baking soda – 1/8 tsp
  • Almond essence – ¼ tsp
  • Vanilla essence – 1 tsp


  1. Beat the egg whites using an electric beater till peaks are formed.
  2. Sift together flour, baking powder and salt
  3. Using an electric beater cream the butter and sugar. Add egg yolks one at a time, beating after adding each.
  4. Add 1/2 of the flour and mix it into the batter using your hand. Add ½ cup milk and mix again. Repeat the process with the remaining flour and milk.
  5. Incorporate the beaten egg white in cut and fold method.. (Do not mix too much ).. Add vanilla essence.
  6. Add cocoa powder and baking soda to boiling water and mix well
  7. Divide the batter into 2 half.. To one part add cocoa mixture.
  8. Pour the vanilla batter in a cake pan and chocolate batter to another pan.
  9. Bake in a preheated oven at 180C  till a tester comes out clean (around 30 min ).

To make the checkerboard pattern…

You will have a vanilla cake and a chocolate cake.

Make 2 vertical cuts into the cake as illustrated, so that you get 3 rings for each cake , ring A, B and C for chocolate cake and rings D, E and F for vanilla cake. (As mentioned earlier you can use 2 circular lids or cookie cutters to cut the cakes)

Swap the middle rings of both the cakes ie, transfer ring B to the vanilla cake and ring E to the chocolate cake. Coat the inside of the cake rings with whipping cream so that they stick to each other.

Now spread some whipping cream over the first cake and place the second above it.  Cover with whipping cream and decorate…

P.S : Sending this as entry for Crazy for Cakes Event hosted by Priya

and Food Palette Series – Brown hosted by Torviewtoronto


Chocolate Banana Cake


Life takes strange twists and turns… When I mentioned to my friend that I had started a food blog his first reaction was “WHAT!!! Cooking and YOU???” Well , I think that would be the normal reaction of anyone who knew me 10 years back .. Cooking and me? No way :)..   But life unfolds itself in ways unknown to us..  Somewhere down the lane I got interested in cooking and experimenting with food … Now here I am with my own food blog.. And yes, my friend was impressed after seeing my blog 🙂 .. (Another feedback now I get from my relatives and friends when they see the blog is “Did YOU make all these?” .. Somehow the old stigma is still attached to me.. 🙂 )


Well coming back to food, I tried this Chocolate Banana Cake … and it was exceptionally moist and  soft in texture… And it is absolutely easy to cook up this treat, the batter can be prepared in 15 minutes.. As the recipe uses oil instead of butter, all you have to do is mix the oil, eggs, water and milk with the mashed bananas. Mix in the dry  ingredients, and that’s it… The batter will be really thin so the baking time will take around 45 minutes… For all chocolate lovers , this cake is a must try…


Recipe Source

Joy of baking


  • Granulated white sugar – 2 cups (400 grams)
  • All-purpose flour – 1 3/4 cups (245 grams)
  • Unsweetened cocoa powder (regular or Dutch-processed) – 3/4 cup (75 grams)
  • Baking powder -1 1/2 tsp
  • Baking soda – 1 1/2 tsp
  • Salt – 1/2 teaspoon
  • large eggs – 2
  • Mashed ripe bananas (about 2 medium sized bananas) – 1 cup
  • Warm water – 1 cup (240 ml)
  • Milk-1/2 cup (120 ml)
  • Corn, safflower or canola oil – 1/2 cup (120 ml)
  • 1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

  • Semisweet or bittersweet chocolate, cut into small pieces – 8 ounces (227 grams)
  • Heavy whipping cream – 3/4 cup (180 ml)
  • Unsalted butter – 1 tablespoon (14 gram)


  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
  2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin.
  4. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  5. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.


  1. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
  2. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
  3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  4. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Can garnish with dried banana chips.

P.S: Sending this as entry for Taste Buds – Cooking With Fruits event and Food palette series brown event