Chocolate Truffle Cake

Ingredients for Chocolate Truffle Cake:
Unsalted butter 5 tbsp
Flour 1 tbsp
Chopped chocolate 14 oz
Sugar 2 tbsp
Eggs 2
Salt 1/4 tsp

Method:
Preheat oven to 180 degrees C. 
Generously butter 6 ramekins or a 6-cup muffin tin. 
Dust with flour, tapping out excess; set aside. 
Put chocolate, butter, and 1 tablespoon sugar in a bowl set over a pan of simmering water; whisk occasionally until smooth. 
Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. 
Beat eggs and remaining tablespoon sugar until pale and doubled in volume. 
Sift flour and salt into egg mixture; mix to combine. 
Add chocolate mixture 1/4 cup at a time; mix, Batter will be thick. 
Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. 
Bake until tops are springy to the touch, 18 to 20 minutes. 
Immediately turn out onto wire racks; re-invert, and let cool.

Chocolate Almond Cake

Ingredients for Chocolate Almond Cake:
For Caramel Topping:
Melted unsalted butter 6 tbsp
Melted unsalted butter for pan
Packed brown sugar 3/4 cup
Honey 1/4 cup
Slivered & toasted almonds 1-1/4 cups

For Cake:
Flour 1-1/4 cup
Cornflour 1 tbsp
Cocoa powder 1/2 cup
Baking soda 1 tsp
Salt 1/2 tsp
Unsalted butter 1/2 cup
Sugar 1-1/2 cups
Eggs 3
Buttermilk1 cup
Vanilla essence 1 tsp

Method:
Prepare the topping: 
Generously butter a 10-inch round nonstick cake pan. 
Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. 
Drizzle honey over sugar and sprinkle evenly with almonds. 

Prepare the cake: 
Sift flour, cocoa powder, baking soda, and salt together. 
Beat butter until fluffy. 
Add sugar and continue mixing. 
Add eggs, one at a time, beating after each addition. 
Add the dry ingredients and mix to combine. 
Add half the buttermilk, continue mixing, and add vanilla. 
Pour the batter into the pan. 
Bake for 45 to 50 minutes or until set in the center and springy. 
Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. 
Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. 
If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. 
Let cool completely.

Chocolate Almond Cake by Zarnak Sidhwa

Glazed Chocolate Chip Cake

Ingredients for Glazed Chocolate Chip Cake:
For Cake:
Egg whites 4
Cream of tartar 1/4 teaspoon
Divided sugar 1-1/2 cups
Flour 2-1/2 cups
Baking powder 2 tsp
Baking soda 1-1/2 tsp
Salt 1 tsp
Buttermilk 1-1/2 cups
Oil 1/4 cups
Vanilla essence 1 tbsp
Mini chocolate chips 1/2 cup(s)

For Chocolate Drizzle:
Chocolate chips or chocolate chopped 1/3 cup
Milk 2 tbsp

Method:
Beat egg whites in a large bowl until foamy. 
Add cream of tartar, increase speed beat until soft peaks form. 
Gradually add 1/2 cup sugar, beating until stiff but not dry. 
Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. 
Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed.
 Fold in remaining whites and chocolate chips with a whisk. 
Scrape batter into greased bundt pan, smoothing top. 
Bake cake at 180 degrees C until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.

To make chocolate drizzle: 
Combine chocolate or chocolate chips and milk in a small saucepan. 
Heat over low heat, stirring, until chocolate is melted and mixture is smooth. 
Drizzle over cooled cake. 
Let stand for about 45 minutes before slicing.

Glazed Chocolate Chip Cake by Zarnak Sidhwa

Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa

Chocolate Party Cake

Ingredients for Chocolate Party Cake:
Flour 2 cups
Milk 1-1/2 cups
Caster sugar 2/3 cups
Dark brown sugar 2/3 cups
Cocoa 1/2 cups
Butter 3/4 cup
Eggs 3
Vanilla essence 2 tsp
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1/2 tsp

For Frosting:
Softened cream cheese 8 oz
Softened butter ¼ cup
Milk 3 tbsp
Sifted icing sugar 3 cups
Cocoa 2/3 cups
Salt a pinch
Vanilla essence 1-1/2 tsp

Method:
Beat butter add dark brown sugar and caster sugar. 
Add in eggs one a time. 
Add in the essence and mix. 
Fold in sieved cocoa powder, flour, salt, baking powder, and baking soda. Alternately, add milk. 
Divide the batter equally between the two greased 8” pans and Bake on the middle rack of the oven until the tops spring back when lightly touched. 
Cool in the cake pans on a wire rack for 10 minutes. 
Using a knife, loosen the cake layers from the pan sides.
Invert cake layers onto the wire rack to cool completely.  

To prepare frosting:
Beat the cream cheese, butter, and milk together until smooth. 
Add the sugar, cocoa, vanilla essence, and salt and continue to beat until blended. Cover and chill for at least 30 minutes before using.

Frost the cake: 
Use a serrated knife to level the tops of the cake layers, if necessary. 
Frost with Fudgy Cream-Cheese Frosting on top of the layer and spread evenly. 
Place the second layer on the first and cover the top and sides with the remaining icing.

Chocolate Party Cake by Zarnak Sidhwa

Chocolate Cake

Ingredients for Chocolate Cake:
Sugar 1 cup
Flour 3/4 cup and 2 tbsp
Cocoa powder 1/4 cup and 2 tbsp
Baking soda 3/4 tsp
Baking powder 3/4 tsp
Salt 1/2 tsp
Egg 1
Milk 1/2 cup
Oil 1/4 cup
Vanilla essence 1 tsp
Boiling water 1/2 cup

For Frosting:
Butter 1/4 cup and 2 tbsp
Unsweetened cocoa powder 3/4 cup
Icing sugar 2-2/3 cups
Milk 1/3 cup
Vanilla essence 1/2 tsp

Method:

In a bowl, mix sugar, flour, cocoa, baking soda, baking powder and salt. 
Add the eggs, milk, oil and vanilla, beat. 
Stir in the boiling water by hand. 
Pour evenly into two greased tins. 
Bake for 30 to 35 minutes in the preheated oven at 175 degrees C till done until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting:
Cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Cover the top of each layer with frosting, and then stack them onto a serving plate. Frost the outside of the cake.

Chocolate Cake by Zarnak Sidhwa

White Chocolate Orange Cheesecake

Ingredients White Chocolate Orange Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp

For Filling:
Orange juice 1 cup
Gelatin powder 2 tbsp
Chopped white chocolate 300 gm
Cream cheese 14 oz
Caster sugar 1/3 cup
Cream 1 cup
Orange zest 2 tbsp
Orange slices to decorate
Grated white chocolate to decorate

Method:
Mix the melted butter with crushed biscuits. 
Press on the base of a 9-inch springform tin and let set in freezer. 

To make the filling:
Soak gelatin in orange juice or milk. 
Gently heat till dissolved but do not let boil. 
Set aside. 
Beat cream cheese and add in sugar, then mix in the dissolved gelatin. 
Melt the white chocolate and add in when little cool. 
Fold in the zest and cream. 
Mix all well. 
Pour over base and let set. 
Once set decorate with orange slices and grated chocolate and serve.

White Chocolate Orange Cheesecake by Zarnak Sidhwa

Lemon Cake

Ingredients for Lemon Cake:
Flour 3 cups
Baking powder 2 tsp
Milk 1 cup
Butter (softened) 1 cup 
Caster sugar 1-1/4 cups 
Eggs 3
Almond essence 1 tsp
Fresh lemon juice 3 tbsp
Freshly grated lemon zest 1 tbsp

For Glaze:
Icing sugar 1 pound
Freshly squeezed lemon juice ¾ cup

Method:
Beat the sugar and butter until light and fluffy. 
Add eggs, one at a time, and beat well after each addition. 
Add the lemon zest, baking powder and almond essence, mix. 
Alternate adding the milk and flour, starting and ending with the milk. 
Mix well after each addition and pour into prepared cake pans. 
Bake in greased sandwich pans or a bundt tin at 180 degrees C for 25 to 30 minutes or until toothpick inserted in the center comes out clean. 
Allow to cool in pans on wire racks for 10 minutes. 
Then invert onto wire racks to cool completely. 

For the glaze:
Mix icing sugar with freshly squeezed lemon juice until smooth. 
Poke small holes into the cake with a cake tester and pour over cake.

Lemon Cake by Zarnak Sidhwa

Simply Vanilla Cake

Ingredients for Simply Vanilla Cake:
Caster sugar 1 cup
Butter 1/2 cup
Eggs 2
Vanilla essence 2 tsp
Flour 1-1/2 cups
Baking powder 1-3/4 tsp
Milk 1/2 cup

Method:

Beat the butter add in the sugar.
 Beat in the eggs, one at a time, then stir in the vanilla. 
Combine flour and baking powder, add to the creamed mixture and mix well. 
Finally stir in the milk until batter is smooth. 
Pour or spoon batter into the greased 9-inch square pan. 
Bake at 175 degrees C for 30 to 40 minutes in the preheated oven or until done.

Simply Vanilla Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Dark Chocolate Orange Cake

Dark Chocolate Orange Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Plain Fruit Cake

Ingredients for Plain Fruit Cake:
Flour 2 cups
Mixed dried fruits (chopped) 1/2 cup
Tutti-fruity (chopped) 1/2 cup
Candied peel (chopped) 1/2 cup
Eggs 3
Brown sugar 1 cup
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Cinnamon powder 1/2 tsp
Buttermilk 3/4 cup
Oil 1/2 cup
Honey 1 tbsp

Method:
Beat eggs. 
Add brown sugar and continue to beat till sugar dissolves. 
Sift flour, baking powder, baking soda and cinnamon powder into the egg mixture and mix lightly. 
Add buttermilk and mix with the blender. 
Add oil and blend again. 
Add tutti-fruity, candied peel, mixed dried fruit, and gently fold. 
Add honey and mix. 
Pour the batter into a tin and bake in the preheated oven at 180 degrees C for 45 minutes. 
Cool before turning out and let completely cool on a wire rack.

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting

Ingredients for Carrot Cake:
Flour 2 cups
Baking soda 2 tsp
Salt 1 ½ tsp
Ground cinnamon 1 tbsp
Ground ginger 1 tsp
Caster sugar 2 cups
Eggs 4
Oil 1-¼ cups
Grated carrots 3 cups
Chopped toasted walnuts 1 cup

Ingredients for Cream Cheese Frosting:
Cream cheese 10 oz
Unsalted butter ¾ cup
Icing sugar 3 cups
Maple syrup 1/3 cup
Salt ½ tsp

Ingredients for Butterscotch Sauce:
Light brown sugar 1 ½ cups
Thick cream 1 cup
Unsalted butter ¼ cup
Vanilla essence 1 tsp
Salt 1 tsp
Walnut halves to decorate
Marzipan carrots to decorate

Method:
Whisk sugar and oil together add in eggs, add flour, baking soda, salt, cinnamon and ginger. 
Mix well. 
Add in carrots and walnuts. 
Divide batter between 2 greased and lined 9”pans and bake at 180 degrees C for 35 minutes or till a skewer inserted in centre comes out clean. 
Let cakes cool completely. 
Brush cake with the warm butterscotch sauce. 
Spread a thick layer of cream cheese frosting on one cake sandwich with the other cake, ice the top and sides and serve with some butterscotch sauce on the side. 

For the Butterscotch Sauce:
Combine butter, cream, sugar, vanilla essence and salt in a pan and stir on low heat till sugar is dissolved. 
Let boil but keep stirring. 
Let cool and use to serve the cake with. 

For the Cream Cheese Frosting:
Beat cream cheese and butter. 
Add icing sugar and beat well. 
Mix in the maple syrup and the salt and set aside to frost cake.

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting by Zarnak Sidhwa

Chocolate Almond Marble Cake

Ingredients for Chocolate Almond Marble Cake:
Softened butter 180 gm
Caster sugar 225g
Almond essence ¾ tsp
Baking powder 2 tsp
Plain flour 180 gm
Ground almonds 75g
Eggs 3
Milk 2 tbsp
Cocoa powder 3 tbsp
Hot water 3 tbsp
Chocolate chips 100 gm
Icing sugar to dust 30 gm

Method:

Cream the butter and sugar together until light and fluffy. 
Stir in the almond essence. 
Mix the baking powder, flour and ground almonds. 
Beat in one egg at a time, adding a spoonful of the flour mixture in between. 
Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk. 
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. 
Add the chocolate chips to the other half of the mixture. 
Add spoonfuls of each of the batters alternately to the greased bundt tin and drag the handle of a teaspoon through the mixture to create a marbled effect. 
Bake at 180 degrees C for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. 
Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Chocolate Almond Marble Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Orange Tea Cake

Ingredients for Orange Tea Cake:
Flour 1 cup
Caster sugar 1/2 cup
Butter 4 tbsp
Ground cinnamon 1 tsp
Baking powder 1 tsp
Salt dash
Egg 1
Orange juice 1/2 cup
Grated orange zest 1 tsp

Method:
Combine flour, sugar, and butter with pastry blender or fork until mixture resembles breadcrumbs.
Measure 1/2 cup of the crumb mixture and move to a separate cup or bowl; blend in the cinnamon then set aside. 
To the main crumb mixture add baking powder and salt; blend well. 
Beat egg with the orange juice until well blended; stir with orange zest into the crumb mixture just until dry ingredients are moistened. 
Pour batter into a greased and floured 8-inch square baking pan. 
Sprinkle reserved cinnamon-crumb mixture over the batter. 
Bake at 180 degrees C for 25 to 30 minutes, or until a toothpick or cake tester inserted in center comes out clean.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Vanilla Cake

Ingredients for Vanilla Cake:
Butter 1 cup
Caster sugar 1 cup 
Eggs 3 
Vanilla essence 1 tbsp 
Flour cups 2 
Baking powder 2-½ tsp
Salt ½ tsp
Milk ¼ cup

for Sprinkling:
Vanilla essence 1tsp 
Caster sugar ½ cup 

for Vanilla Syrup:
Sugar ½ cup 
Vanilla essence 1 tsp 
Salt Pinch of 
Water 1 cup 
Method:

Beat butter and sugar add in eggs and vanilla essence, sift in flour, baking powder and add salt mix in half the flour mixture add in milk, beat and pour in a 8 inch square tin and bake at 180 degrees C for an hour or till golden on top. Brush the top of the cake with the vanilla syrup and sprinkle with vanilla sugar. Let cake cool before cutting.

Vanilla Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Pink & White stripped shirt with traditional Sindhi
embroidery and mirrors

Fruit Cake

Ingredients:
Chopped golden raisins 1 cup
Currants ½ cup
Salt 1/2 tsp
Chopped walnuts 1-1/2 cups
Chopped almonds 1 cup
Orange peel 3 tbsp
Grated lemon peel 1/4 cup
Flaked coconut 1 cup
Orange juice 1/3 cup
Sugar 1/2 cup
Ground mace 1 tsp
Ground allspice 1 tsp
Baking soda 1 tsp
Flour 1-1/2 cups

Method:

Mix the raisins, nuts, coconut, orange and lemon peel together with the flour until well coated. 
Mix in the sugar, orange juice, baking soda, salt and spices. 
Stir well to combine. 
Pour the batter into a greased 9-inch cake pan. 
Bake at 180 degrees C for 40 minutes, or until a toothpick inserted into the center comes out clean. 
Allow to cool completely before removing from the pan.

Fruit Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Chocolate Cake

Ingredients:
Sugar 2 cups
Flour 1-3/4 cups
Cocoa powder 3/4 cup
Baking Soda 1-1/2 tsp
Baking powder 1-1/2 tsp
Salt 1 tsp
Eggs 2
Milk 1 cup
Oil 1/2
Vanilla essence 2 tsp
Boiling water 1 cup

Frosting:
Butter 3/4 cup
Cocoa powder 1-1/2 cups
Icing sugar 5-1/3 cups
Milk 2/3 cup
Vanilla essence 1 tsp

Method:
In a bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix. 
Stir in the boiling water by hand. 
Pour evenly into the two prepared pans. 
Bake for 30 to 35 minutes at 175 degrees C, until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting, cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. 
Frost the outside of the cake if desired.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Minion Cake

Minion Cake by Sarosh Pirwani (Sugar Love)
The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn

Eggless Pineapple Upside Down Cake

Ingredients For Eggless Pineapple Upside Down Cake:

For Garnish:
Pineapple slices 5-6
Cherries halved 10-12
Butter 2 tsp
Brown sugar 2 tbsp

For Cake:
Flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Oil 2 tbsp
Condensed milk 1 tin

Method:
In a pan, add the butter and the brown sugar and caramelize the sugar.
Heat the mixture while stirring. When it starts bubbling stop stirring and removes from the flame.
Spread in a greased baking tin.
Arrange the pineapple slices and cherries on the caramel.
Keep the tin aside.
For the batter sieve all the dry ingredients together.
In a bowl, whip together the condensed milk, oil and batter.
Add the essence and mix well now add the sieved dry mixture to the liquid little by little.
Whip to make a thick batter.
Pour it in the prepared tin over the garnish.
Bake at 180 degree C for about 35 minutes or till you see the top of the cake turn golden light brown in colour.
To check insert a tooth pick in the middle of the cake, it should come out clean.
Take out of the oven and let it cool for about 25 minutes the tin on a cooling rack.
Gently run a sharp knife around the edges twice to remove the cake.
Now, put a cake tray or a serving plate upside down on the cake tin.

Eggless Pineapple Upside Down Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Orange Marmalade Cake

Ingredients For Orange Marmalade Cake:
Orange juice 1/4 cup
Orange rind, grated 2 tsp
Orange marmalade 1/2 cup
Flour 2 1/2 cups
Baking powder 2 1/2 tsp
Butter 150 gm
Sugar 3/4 cup
Eggs, separated 3
Tutti fruti 1/3 cup
Milk 1/2 cup

For Icing:
Orange rind, grated 2 tsp
Orange juice 1 tbsp
Butter 60 gm
Powdered sugar 1/2 cup

Method:
Preheat the oven to 150 Degree C grease and line an eight inch square cake tin.
Sift the flour and baking powder together.
Cream the butter, orange rind, sugar and egg yolks in a small bowl with an electric mixer on medium speed, or with a whisk until light fluffy.
Stir in the marmalade and tutti fruti.
Fold in sifted flour alternately with the milk and orange juice.
Beat the egg whites until they form firm peaks and fold gently into the cake mixture.
Pour the batter into the prepared tin and bake in the preheated oven for thirty five minutes.
Remove from the oven transfer to a wire rack to cool.

To make the orange icing, put 60 gm butter and 2 tsp grated Orange rind in a bowl and beat well till creamy.

Gradually add in 1 Tbsp orange juice and 1/2 cup sifted powdered sugar.

Keep beating while adding the juice and the sugar.

Spread the icing over the cooled cake.
Cut into slices and serve.