Silently last night in the midst of hot and humid climate…… my our ‘yummy food’….turned ‘SIX’…..Six glorious years….Now I wonder where all the years flew by…..This journey would have not been possible with all your love and constant support my dear friends, family, readers, fans, followers, etc., This same week….the face behind the ‘yummy food’….call her ranter or photographer or food stylist or recipe developer or cook or reviewer, web designer or story teller…..will be one more year old….So it is a double celebration at ‘Yummy Food’……
What is a celebration without a cake…..Isn’t it??? So here I am with a simple chocolate cake with yum vanilla buttercream frosting….Over the years my love for microwave cakes grew and now I can whip up a cake in no time…Taking this little forward…I am trying out different icing recipes….Though microwave cakes are for immediate consume….an easy frosting makes the cake look wonderful and my Lil’M likes it a lot….
Microwave Chocolate Cake with Vanilla Buttercream Frosting
INGREDIENTS:
DRY INGREDIENTS:
- 1½ cups + 2 tbsp. All Purpose Flour
- 1½ cups Icing sugar
- 4 tbsp. unsweetened Cocoa powder (I used Cadbury brand)
- ½ tbsp. Baking powder
- ¼ tbsp. Baking soda
- pinch of Salt
WET INGREDIENTS:
- ½ cup +2 tbsp. Butter, room temperature
- ¾ cup Milk (room temperature)
- 2 Eggs
- ½ tbsp. Vanilla essence
PREPARATION:
- Grease a microwave safe bowl with butter and dust with all-purpose flour. Set aside.
- In a large bowl sieve in all the ingredients listed under dry ingredients. Repeat this process for 2-3 times. This process helps in combining the ingredients all together without any lumps.
- Now in a bowl beat eggs, vanilla essence and milk. Now add in butter and combine. This is our wet
ingredients mixture. - Now make a well in the sieved dry ingredients and add in the above wet ingredients mixture folding slowly and gently. Mix till you get lump-free batter.
- Slowly pour the batter into greased microwave safe bowl and gently tap the bowl on kitchen counter by turning around the bowl. This process helps in scattering the batter evenly and removes air-bubbles.
- Cover with cling film. Microwave on high for 4-5 minutes or till the skewer comes out clean. Leave it to cool for 6-10 minutes and remove from silicone mold and place on cake wire stand to cool completely.
- Once the cake is completely cool, using a palette knife gently spread across the vanilla buttercream frosting, starting from top to sides of the cake.
- Last but not least add your ‘love’ to make the cake taste ‘YUMMY’.
NOTE:
- Always remember to frost the cake when it is completely cooled. Otherwise buttercream frosting will melt away.
FOR VANILLA
BUTTERCREAM FROSTING:
- ½ cup unsalted Butter, room temperature
- 150 gms. Icing Sugar
- ½ tbsp. Vanilla essence
- 4-5 tbsp. Milk
PREPARATION:
- In a large bowl, beat butter until creamy. Now add icing sugar, vanilla essence and 2-3 tbsp. of milk. Beat until smooth and shiny. Add more milk if required.
NOTE:
- I used electric beater (I chilled the blades by keeping them in refrigerator for an hour along with the bowl) and it eased my work. Remember to taste and adjust sugar.
- If you find the icing to be thick, then you can add 1-2 tbsps. of milk and beat again until smooth.
- You can make this icing a day ahead and store in the fridge. Before using bring the frosting to room temperature and beat again until smooth.
MICROWAVE TIMING:
- Microwave timing can differ depending on the models. Mine is 20 lit. capacity IFB Microwave with 1200 W.
InshaAllah by the end of this week, much awaited beautiful silver crescent will shine in sky above….bringing in the beginning of joy and pious month of glorious Ramadan….Ramadan is ninth month in Islamic Calendar and during this month the Holy Quran was revealed…..Ramadan is a month of forgiveness, mercy and fasting. Muslims round the globe strictly follow fasting from sunrise (Seher/Suhoor) to sunset (Iftaar). Like every year, since Yummy Food is born…I have been hosting a global Ramadan event on my blog of which many of you are aware…..Yeah I am taking about much loved Joy From Fasting To Feasting….
Though Ramadan is not about feasting and it is during these 30 days of fasting we learn to control our nafs. Through this event I want to let the world know how fasting is observed in different countries of the globe(US, UK, Singapore, UAE, India, Pakistan, New Zealand, Indonesia, China, etc.,) and what are the traditional recipes they make usually during this time of the month……Joy From Fasting To Feasting is in its seventh season this year….and I am happy to say that you will be delighted by the much talented and some new Muslim Food Bloggers round the globe….who are coming down to share their favourite or traditional Ramadan Recipes with us all…..I bet this would be a joy filled ride…..Do join in to know more and indulge in the world cuisine which is class apart…..
Amrita Roy says
lovely cake
Rajani says
Happy Birthday to one of the most humble and talented bloggers I know! The cake looks glorious! I keenly follow the 'Ramadan' posts on your blog, even if I may not make them. This event brings forth much sharing and good wishes from everyone around the globe. I guess that is the success of this wonderful event you have conceived. May you grow from strength to greater strength!
Razina Javed says
Congrats, excited to c the delicacies of this year….
Rafeeda AR says
that cake looks so good dear… congrats on ur blog's sixth anniversary… looking forward to all the posts being scheduled for Ramadan… 🙂
Shama Nagarajan says
Congrats lubna !!!….gorgeous cake….keep on rocking dear
Rosa's Yummy Yums says
Happy Birthday! Your cake look beautiful and extremely tempting.Cheers,Rosa
Nammi says
wow thats one great looking cake!! and a great way to celebrate !!!congrats
Niloufer Riyaz says
Mubarak ! On ur blog anniversary !
Keshav says
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