It’s my 6^th year of blogging with Pepper Delight! Also being the week of Valentine’s Day, I thought a delicious cake would be an apt dessert for the celebrations. So here I am, with a simple one pan chocolate cake which happened to be the one of most requested recipes from my readers.

Cakes are a desert unanimously loved by everyone. I already have a couple of cake recipes with chocolate on my blog, like for example my Chocolate Hazelnut Cake which is perfect for birthdays, anniversaries, or any party for that matter. Also check out my Texas Sheet Cake which is one of the easiest n tastiest sheet pan cakes you can serve a large crowd.

This cake is deliciously soft and tender with a creamy rich chocolate buttercream frosting, and it is perfect for small gatherings or to share with friends and family as a dessert. You can use a 9-inch square pan or an 8-inch round pan for this recipe and customize with your choice of frosting. I personally love chocolate buttercream frosting, but a chocolate ganache would also be a delicious alternative.

Enjoy, Happy Baking…!

Don’t forget to check out my previous years’ Blog Anniversary Special Cakes:

• 2017 – Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache 
• 2018 – Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip
• 2019 – Neapolitan Ombre Cake
• 2020 – Key Lime Pie
• 2021 – Chocolate Meringue Cake

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Chocolate Cake

A Simple One Pan Chocolate Cake with Chocolate Buttercream Frosting.

Course Dessert

Cuisine American

Keyword chocolate cake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8 pieces

Author Akhila

Ingredients

For the cake

• 1 cup flour
• ¼ cup unsweetened cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• ½ cup oil
• ½ cup buttermilk
• ½ cup freshly brewed warm coffee

For the buttercream frosting

• ½ cup softened unsalted butter
• 1½ cup powdered sugar (sifted)
• ¼ cup unsweetened cocoa powder (sifted)
• 2-3 tbsp milk
• 1 tsp vanilla extract

Instructions

For the cake

• Preheat oven to 350 degree F. Line an 8-inch square or 9-inch round baking pan with parchment paper, apply butter to grease the pan and set aside.
• In a medium bowl, combine dry ingredients by sifting flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat granulated sugar and egg until combined, followed by adding vanilla extract and oil.
• Add the dry ingredients alternating with buttermilk and beat until they combine well. Add warm coffee and beat well for one last time, the batter will be loose/watery/runny.
• Pour into the prepared pan and bake for 30-35 mins or until a toothpick inserted in the center comes out clean.
• Unmold the cake carefully to a wire rack and allow it to cool completely.

For the buttercream frosting

• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until creamy. Add sifted cocoa powder, powdered sugar and vanilla extract, beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
• If the frosting seems loose, refrigerate it for some time to thicken.
• Spread the frosting over the cooled cake and style as desired.

Notes

• If your cake feels dry or crumbly after baking, brush some simple sugar syrup over the cake to retain it moistness and texture.
• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.

The post Chocolate Cake – Celebrating 6 years of Pepper Delight appeared first on Pepper Delight.

This cake recipe is that of one I have experimented the most since baking with Pepper Delight.  Had been searching for a simple coffee cake recipe since a long time and that’s when I stumbled upon this jam filled delight on “#thebakefeed” and I’ve absolutely loved it ever since. The cake reminds me of honey cake from Iyengar bakery in its looks and style where it is topped with jam, whereas here the jam is a filling and that excited me more.

I have tweaked the recipe to compensate for some ingredients which I had ran out in my pantry and also to suit the likings of our palette (my husband is not a big fan of too much cinnamon in crumb topping). And boy! The cake came out so delicious with the jam filling in the center being the perfect match for the crumb topping. I’ve baked it so many times by now; each time adjusting the ingredients, covering the cake with foil and without, varying bake times, etc… lost count by now and ended up with this kickass cake! Trust me… it is definitely a FOOLPROOF recipe.

The cake is soft and tender with the perfect balance of sweetness from the jam, nutty flavors of the almonds, and the aromas of cinnamon & nutmeg, making it a perfect pair to enjoy with tea/coffee and family-n-friends.

Why it is called coffee cake but has no coffee?

This is a very common misconception many have and most of us don’t bother to check the recipe and think that coffee is an ingredient.

Well, the answer is pretty simple; Coffee cake is a cake which pairs up well with and can be relished with a cup of coffee or tea.

Few points to consider while baking this cake:

1. It is best to pipe the batter into the pan using a piping bag or ziplock bag, to create a well into which the jam filling can be poured and spread properly.
2. Ensure not to spread the jam to the edges as it will caramelize and stick to the pan, making it difficult to remove the cake.
3. You can use any berry jam of your choice, be it seedless or with seeds. They all work with this recipe.
4. Need a quick buttermilk recipe? Mix ½ cup whole milk with 1 tbsp lemon juice. Allow the mixture to sit for 5-10 minutes until you start seeing curdling, its then ready.

Enjoy, Happy Baking…!

Interested in other cake recipes? Check these out:

1. Steamed Wheat Cake / Gothambu Kinnathappam
2. Pear Loaf Cake
3. Pear Upside Down Cake
4. Chocolate Cake with Dulce de leche
5. Apricot Upside-Down Cake

This recipe is partially adapted from @thebakefeed.

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Coffee Cake with Jam Filling

A simple one pan Coffee Cake with Jam Filling and an Almond Crumb Topping! The perfect companion for your evening cup of Coffee!!!

Course Dessert

Cuisine American

Keyword coffee cake, jam cake, tea cake

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 inch cake

Author Akhila

Ingredients

For the cake

• 1⅓ cup all-purpose flour
• ¾ tsp baking powder
• ¼ tsp salt
• ½ cup 1 stick unsalted butter (at room temp.)
• 1 cup granulated sugar
• 2 eggs at room temp.
• 1 tsp vanilla extract
• ½ cup whole buttermilk recipe above
• ½ cup berry jam of your choice whisked

For the almond crumb topping

• 3 tbsp unsalted butter melted
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¾ cup slivered almonds

Instructions

• Preheat oven to 350 degrees F.
• Line a 9-inch round baking pan with parchment paper, apply butter to the pan and set aside.
• Prepare dry ingredients: In a medium bowl, combine dry ingredients; flour, baking powder and salt. Keep aside.
• Prepare wet ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, and beat until combined.
• Beat in the eggs, followed by adding vanilla extract.
• Add the dry ingredients alternating with buttermilk and beat until they combine well.
• Prepare jam filling: Whisk the jam with a fork until it is slightly loose and spreadable. Keep it ready.
• Pour half the batter into the prepared baking pan and level it with a spatula. Pipe a portion of the remaining batter on top of it along the edge of the pan to create a well. Pour and spread the raspberry jam in the center.
• Pipe or pour the remaining batter on top of it to cover the jam, and smoothen with a spatula.
• Crumb topping: Whisk all the ingredients listed under crumb toppings, in a bowl. Sprinkle on top of the batter.
• Place the pan in the oven and bake for 45 minutes or until a toothpick or skewer inserted in the center comes out clean.
• Allow the cake to sit at room temperature for 20 minutes. Remove from the pan, slice it and enjoy with a cup of coffee/tea.

Notes

1. Leftovers can be refrigerated in an air tight container for 3 to 4 days.
2. Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
3. Make sure to use butter, eggs and buttermilk which are at room temperature.
4. Do not open the oven in the middle of the baking process. This allows cool air to enter which affects the temperature and the baking.

The post Coffee Cake with Jam Filling appeared first on Pepper Delight.