Chocolate Fudge Cake

October is a month of birthdays on my calender. The past couple of weeks have been so crazy, but I still managed to bake a sinfully delicious cake for my dear husbands birthday. This recipe was passed on by one of my good friend, thank you Preethi for this recipe :), I sure did leave a wonderful impression on friends, family and most importantly Vinod ;) I can never go wrong with your recipes, don't I ?

This is one chocolate cake recipe that I am going to make again and again, its a keeper. The intense chocolate and coffee flavors strike a perfect balance without being overwhelmingly so. Its moist, fudgy texture is to die for. My perfect definition of pure chocolate indulgence, hmm....

I managed to assemble this gorgeous, scrumptious fudge cake together in that very little time I had. At the stroke of 12, I woke him up to a happy birthday song and a candle lit living room, he happily walked in to blow off the candles and started digging in as if it was the best thing he had ever tasted in his life. Followed by gifts of course. 

I was super excited that it was well received and polished off. The bitter truth of growing older becomes bearable with this mouthwatering chocolate fudge cake, I am sure you guys would agree too.

Ingredients 

2 oz. semi sweet chocolate chips

1 pkg Duncan Hines classic chocolate fudge cake mix

1 pkg (3.9oz) Jell-o chocolate instant pudding

1 cup organic sour cream 

1/2 cup vegetable oil

1/2 cup water 

1/2 tsp pure vanilla extract

1 tsp instant coffee granules
4 eggs  

For the Ganache 

10 oz. semisweet chocolate chips

1/4 tsp pure vanilla extract

3/4 cup heavy cream

1 teaspoon instant coffee granules

Pinch of salt 

1 tbsp butter 

Method

• Heat oven to 350°F. Grease and flour two 9-inch round baking pan.

• Sift in the cake mix and pudding mix together and set aside.

• In a large bowl whisk in the oil, water, eggs and the sour cream. spoon in the sifted cake and pudding mix until blended. 

• Stir in the chocolate chips.

• Pour into the greased pan and bake for 45 mins. or until toothpick inserted in the center comes out clean.

• Cool completely on a wire rack.

• In a bowl add in the chocolate chips, butter, instant coffee, vanilla and the salt.

• Heat the heavy cream in a sauce pan and pour it over the chocolate chips and let it sit for 5 mins.

• Mix well until well combined and pop it into the refrigerator for 20 mins.

• With the help of a hand mixer whip up the ganache until its light and fluffy or until spreadable consistency.

• Run a thin sharp knife and level the top of the cake.

• Slice the cakes across into two equal halves. Stack, frosting each layer as you go.

• Sprinkle toasted nuts or decorate with fresh fruits and keep refrigerated.

• The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

Tomato Thokku/pickle

Tomatoes are such an integral part of Indian cooking, these meaty, tender delicious red fruits marks the end of summer and signals us that the growing season is nearing its fag end. These are widely used in canning, pickling, purees, sauces, jams and salsas. I don't miss a chance in getting my share of these gorgeous beauties from my local farmers market every year to make a batch of my mom's oh-so-delicious tomato thokku, slurp...... This one is very close to my heart as it is my dad’s most favorite condiment, and every time I dig into it reminds me of all those wonderful memories associated with it. It is so simple yet amazingly delicious, the best part is its shelf life. It can be eaten with pretty much anything from rotis to dosas and hot idlis, I mix it up with hot rice and ghee accompanied with some roasted papad, or spoon in some into a bowl of yogurt and have it along with my stuffed paranthas.

Ingredients 

4 lbs ripe roma tomatoes 

4 sprigs of curry leaves

4 tbsp chilli powder

1 tbsp turmeric powder
1 tbsp tamarind pulp diluted in 1/4 cup water
1 tsp mustard seeds

1/2 tsp asafoetida

1/2 cup sesame oil

10-12 cloves of garlic sliced
Salt to taste

Dry roast, cool and grind to a fine powder

1 tbsp mustard seeds 

1 tbsp fenugreek seeds

Method

• Wash and pat dry the tomatoes and chop them finely.

• Add these to a heavy bottom pan and cook them till they ooze out all their juices and form a thick pulpy texture while stirring constantly. This might take a while but trust me its worth every bit of it.

• Add in the diluted tamarind pulp, chilli powder, turmeric and salt and cook further on a low flame ensuring the moisture is completely evaporated.

• Heat up the oil in a separate pan and add in the asafoetida and mustard seeds, once they are done crackling toss in the curry leaves and sliced garlic and fry for less than 30 sec and stir into the cooked tomatoes. Mix well till the oil surfaces on the top.

• Turn off the heat and tip in the powdered mustard and fenugreek seeds, mix well and cover and let it cool completely.

• Transfer it to a sterilized bottle and refrigerate. Stays good for up-to 3 months

Note

• Pick ripe tomatoes.

• Do not crimp on the oil, its the only ingredient which acts as a preservative.

• If your tomatoes are sour enough, you can omit adding in the tamarind pulp.

• Though this can be consumed immediately, its flavors intensify when stored for a couple of days