Kitchenaid India

“When you celebrate, there is sure to be cake.”
Florence Ditlow

Coffee Dark Chocolate Roulade Coffee Dark Chocolate Roulade … that’s what I made because I was craving coffee in cake. It’s been a while since I did coffee in a dessert. Roulade or Swiss Roll also because a load of my friends have been making them of late, and yes, I got tempted. First it was Himanshu, then Ruchira. Yesterday, I sauntered into the kitchen with no specific plan in mind, and this is what I came up with. Was yum! Hit the right coffee spot!

KitchenAid Inida Probaker 2015Just a short while ago, I got an email confirming that I made it to KitchenAid India’s Probaker challenge, one of top 50 Indian home bakers. It’s going to be a fun challenge, and for me, hopefully will give me more creative exposure. Will be baking with friends, and cannot wait to see how differently ‘baking minds‘ think when presented with similar ingredients. ‘Marching‘ ahead in anticipation!

Spring I love this month. Come March, and there is inspiration galore. The weather fills you with energy, the air is nice and crisp, new blades of grass, ladybugs, flowers… so much INSPIRATION! There’s also something terribly inspiring about a cake that rolls. It’s a whole lot of fun too! My recipe for a V E R Y simple roulade lives in my head. I’ve made it with variations for years. 3 eggs, 1/2 cup sugar, 1/2 cup flour. Quick, simple, fun!

Coffee Dark Chocolate Roulade

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”. Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate butter cream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or “Yule log” is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.

I find it comforting that everything sits snug inside a cake. It’s a funny way to look at it, but nice. One of my most memorable ones was a savoury Ricotta & Spinach Roulade from Ottolenghi. That was special and carried trademark Ottolenghi flavours and philosophy. Fresh, seasonal, simple. And then another, the Raspberry Pistachio Swiss Roll {or Spring Roll to herald in Spring one year!}

GF Mango Almond Quark Roulade I’ve done a couple of gluten free ones as well. Those I loved heaps! A GF Mango Almond Quark Roulade and a GF Strawberry Almond Roulade. I also like that you can customise them to moods and ingredients on hand. So Spring often sees loads of strawberry flecked roulades, while summer will definitely see a mango and cream. Oh and summer will also see an ice cream roulade. That is even more fun!

Coffee Dark Chocolate Roulade This one went the  coffee way. I prettied it a lil too as everything came together really quick which meant extra time. I had forgotten how soon these come together. With March still quite cold, the bake cooled a lot faster too. So I saved some ganache in a piping bag and did some free hand doodling over the roll. Wasn’t sure if the contrast would work, but I think I did OK. It looked pretty, subtle but pretty!

Barnis {Indian Pickling Jars}Oh and before I go, did I show you the very sweet Barnis {Indian Pickling jars} I got in the mail 2 days ago? My dear and very talented food blogger/food stylist friend Sanjeeta mailed them from Chennai. It was love at first sight. I couldn’t resist filling one with coffee beans and sneaking them into the frame!

Coffee Dark Chocolate Roulade

You can find loads of COFFEE in my desserts here. That’s my most favourite flavour ever!

[print_this]Recipe: Coffee Dark Chocolate Roulade
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Summary: A quick Coffee Dark Chocolate Roulade that comes together with minimal fuss. If you like love coffee, then this is for you. Paired with a dark chocolate ganache, flavoured with a hint of Kahlua, dressed up with doodles, what’s not to love about it! Serves 6

Prep Time: 15 minutes
Total Time: 1 hours

  • Coffee Roulade
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup – 1 tbsp plain flour
  • 1 tsp pure vanilla extract
  • 1tbsp instant coffee
  • Coffee Syrup
  • 1/4 cup water
  • 25g brown sugar
  • 1 tsp instant coffee
  • 1tsp Kahlua {optional}
  • Filling/Chocolate Ganache
  • 120g dark couverture chocolate
  • 100g single cream
  • 1 tbsp Kahlua {optional}
  • Icing sugar for sifting


  1. Preheat the oven to 190C. Line a jelly roll pan with baking parchment.
  2. In a large bowl, using an electric beater, whisk the eggs and brown sugar until tripled in volume and light and mousse like, about 8 minutes.
  3. Add the coffee and vanilla extract, and beat for another minute.
  4. Sift the flour over the bowl, and gently fold in making sure you don’t release the beaten in air.
  5. Turn batter into prepared tray, smoothen out and bake for approx 25 minutes until light golden and firm to touch. Keep an eye during the last 5 minutes.
  6. Lay a kitchen towel flat on the counter and sift over with powdered sugar. Turn the baked cake onto it, and gently peel off the parchment. Sift over with icing sugar, cover with sheet of parchment and roll gently into a tight roll, using the kitchen towel to guide you. Leave to cool completely.
  7. Coffee Syrup
  8. Place all ingredients in a small pan and simmer until the sugar dissolves. Cool and stir in the Kahlua if using. Reserve
  9. Filling/Chocolate Ganache
  10. Place the chocolate and cream in a heatproof bowl. Heat until the chocolate is 3/4 done in the microwave, one minute at a time, or over a double boiler. Whisk until smooth. Add the Kahlua if using, whisk again. Cool completely. Reserve 2 tbsp in a piping bag if you wish to decorate the outside.
  11. Assemble
  12. Gently unroll the cake, paint over with syrup, and then spread the chocolate ganache all over it. Roll back gently but firmly, wrap in cling wrap and allow to chill seam down for an hour or two {or overnight} to allow the flavours to develop.
  13. Unwrap and place on serving platter. Pipe a design over the roll if desired, slice and serve.


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Also find me on The Rabid Baker, The Times of India

“Bake with love…”
Manuela Kjeilen

Dark Chocolate Mousse CakeChocolaty, chocolaty, chocolaty, this Dark Chocolate Mousse Cake is a chocolate lovers delight. Make ahead and not very difficult, it’s a lovely cake to make for a special occasion.The instructions might appear a little involved, but once you read them a couple of times, you can see it’s not to difficult. After all, a special occasion cake must have ‘some work’ to make it special!

Dark Chocolate Mousse Cake So the other day Simi asked on FB…I think valentine’s day dessert is more to feed the blog than the valentine. Seriously, who agrees with me ??? It was quite interesting {and quite predictable too} to see blogs well fed over V Day! It’s been a trend for a few years now. Come V Day and loads of RED pops up across the globe! Such fun to see the creativity.

Dark Chocolate Mousse Cake I am quite the same. The blog must be looked after, in turn the love shared with the readers. That the family gets to eat the goodies is just purely coincidental and good fortune IMHO!  I don’t think I could’ve attempted so many different techniques and desserts religiously over the years had it not been for this little blog!

Dark Chocolate Mousse Cake This cake happened also because of the KitchenAid contest. I spoke about it when I recently shared the Wholewheat & Oat Butterscotch Blondies recipe. It’s a fun contest, even if only for participation sake, and Ruchira’s been telling us for long to send our entries in. I think I got lazy, until the bakeware arrived. Then the mind began to think.Kumquat & Strawberry Tiramisu Charlotte I first thought a Charlotte like the Kumquat & Strawberry Tiramisu Charlotte. With strawberries really painting the bazaar red, chocolate seemed a good pairing. So the saviordi went chocolate, and eventually I settled for a dark chocolate mousse filling. The mousse might make for a really nice stand alone mousse dessert too, after you play around with quantities a bit. That seems a likely possibility in the near future.

Kumquat & Strawberry Tiramisu Charlotte The saviordi recipe is based on a basic one I used a while ago when I did a tiramisu from scratch, zabaglione, mascarpone from scratch and all. That was one marathon baking session, and I can’t imagine what possessed me! As compared to that, this cake is an absolute cake walk!

Dark Chocolate Mousse Cake So go on, try baking this cake someday. Be creative, take a leap of imagination. Do a genoise sponge base if you like, with a liqueur spiked mousse. Maybe a coffee chocolate combination, maybe vanilla orange, or a salted butter caramel swirled in there somehow. The possibilities are infinite, with baking fun galore!

[print_this]Recipe: Dark Chocolate Mousse Cake
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Summary: Chocolaty, chocolaty, chocolaty, this Dark Chocolate Mousse Cake is a chocolate lovers delight. Make ahead and not very difficult, it’s a lovely cake to make for a special occasion. Serves 6-8

Prep Time: 30 minutes
Total Time: 1 hour {plus cooling & chilling

  • For the saviordi biscuit base
  •  4 large eggs at room temperature, separated
  • 6 tablespoons brown sugar, divided
  • 1 vanilla bean scraped
  • 1/2 cup plain flour
  • 1/4 cup good quality cocoa powder
  • About 2 tbsp icing sugar, for sifting
  • For the syrup
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
  • For the dark chocolate mousse
  • 250g dark couverture chocolate {53%}
  • 1 tsbp instant coffee
  • 400ml single cream
  • 1tbsp gelatin sprinkled over 25ml water
  • 100g brown sugar
  • Topping
  • 100g dark couverture chocolate for shards
  • 5-7 strawberries, quartered


  1. For the saviordi biscuit cake base
  2. Center an oven rack and preheat the oven to 200C. Draw out 3 X 7″ circles on parchment paper.
  3. Sift the flour and cocoa powder twice. Reserve.
  4. In a clean grease-free bowl, beat the egg whites until soft peaks form. Gradually, add the half the brown sugar {3tbsp}, and continue beating until the egg whites form firm peaks, glossy and smooth. Reserve.
  5. In another large bowl, combine the egg yolks, remaining brown sugar and scraped vanilla bean. Whip until pale in color and thick {3-4 minutes}.
  6. With a rubber spatula, gently fold about 1/3rd of the whipped whites into the yolks to lighten them up. Spoon about a half of the remaining whites over the yolk mixture, then sift a half of the flour over the whites. Gently fold until the ingredients are barely combined. Spoon the rest of the whites over the yolk mixture, sift the rest of the flour over the whites, and then fold delicately until combined. {It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in the ladyfingers which are flat and not spongy}.
  7. Fit a pastry bag with a plain tip about ½-inch wide and fill with the batter. Pipe the batter into 3 X 7″ circles.
  8. Sprinkle half the icing sugar over the saviordi biscuit base and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers or saviordi biscuit base it’s characteristic crispness.
  9. Bake the biscuit base for 12-15 minutes, until they puff up and are firm to touch
  10. Cool for 5 minutes on a cooling rack, and then gently turn over and peel off the parchment. Trim if required into 7″ circles using the dessert ring as your guide. Cool completely. {Can be made a day before.
  11. Syrup
  12. Place all ingredients in a small saucepan and simmer gently until sugar dissolves. Take off heat and leave to cool.
  13. Dark chocolate mousse
  14. Sprinkle the gelatin over the water in a small bowl and leave until spongy. Place bowl in warm water and leave until the gelatin is clear.
  15. Place the chocolate and 100ml single cream in a large bowl and melt over a double boiler or in microwave until almost melted. Take off heat and whisk until smooth, then whisk in the coffee and gelatin. Leave the chocolate to come to room temperature, stirring on and off
  16. Meanwhile whip the cream with the sugar until medium stiff peaks. Fold 2 tbsp through chocolate to loosen it a bit. Then fold in half very gently, then the rest.
  17. Topping
  18. To make the shards, melt the chocolate in the microwave. Stir until smooth. With an offset spatula {or butter knife} spread a 2-3 inch piece of parchment paper thinly with the melted chocolate. Place another strip of parchment on top and roll tightly into a scroll. Secure and put in the freezer for about 15 minutes {or until required}. unroll over a platter, and use on top of cake. {Can be made ahead and stored in an airtight box in the fridge}
  19. Assemble
  20. Place a &” dessert ring on cake platter, and place a biscuit disc within. Brush liberally with syrup and top with 1/3rd of the chocolate mousse filling. Repeat with remaining discs, finishing with a mousse layer on top.
  21. Cover and chill in fridge overnight.
  22. Gently remove dessert ring {use a warm towel wrapped around outside to help release if required}.
  23. Top with dark chocolate shards and strawberries. Leave out of fridge  for 30 minutes before slicing if it is cold weather. {For summers straight out of the fridge should work well}


Don’t miss a post
Also find me on The Rabid Baker, The Times of India

“There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails. And then there was the smell-the smell of hope, the kind of smell that brought people home.”
Sarah Addison Allen

Wholewheat & Oat Butterscotch Blondies Wholewheat & Oat Butterscotch Blondies … chewy, fudgy, mildly gooey and full of buttery goodness. Once you try these you just might get cured of your dark chocolate brownie passion, for a bit of course. I’ve made blondies in the past, yet somewhere along the way the charm waned off. This one bowl recipe turned out to be a different story altogether. A wholegrain and healthier version too!

Baking, eggs, oatsThen quite some time back I read of someone making blondies with coconut in them. I’ve harboured a grudge against coconut for long. Since we were studying down south, everything had some form of coconut in it. I’d had enough of it. As time passed, each time I reached for a chocolate in a box, you guessed it, always coconut. Bleh!Coconut Milk Based DessertsThanks to food blogging and more exposure than I could ever dream of, I gradually overcame my dislike for it. I discovered coconut big time in cooking. Curries, smoothies, even dessert. A Coconut Buttermilk Kaffir Lime Panna Cotta recipe developed for Saffola Fit Foodie … I knew that coconut and I could be good friends.

Wholewheat & Oat Butterscotch Blondies I now liberally use dessicated coconut and always have some on hand. The husband visited the US a short while ago and thanks to Ruchira, his list for shopping included cinnamon and butterscotch chocolate chips. The cinnamon of course went to her … take a look at her Chocolate Chilli Cinnamon Chip Cookies. The butterscotch chips stayed home with me and are mean little bits, addictive to boot. And they make some really mean blondies too! Wholewheat & Oat Butterscotch Blondies With healthier twists and wholegrain baking the war cry at home, I took a chance with these blondies … wholewheat flour, healthy good oats, brown sugar instead of white and some coconut in these. Of course a generous dose of the deeply flavoured butterscotch chocolate chips and magic was created. The son couldn’t get enough of them. YUM! Mama, these are the best ever. Trying to stretch my now dwindling supply of butterscotch chocolate chips, I am careful how often I bake with them. The batches are rationed now.Wholewheat & Oat Butterscotch Blondies Then one day some really good quality bakeware arrived from a new line that KitchenAid India recently launched. It was time to bake another batch of the Wholewheat & Oat Butterscotch Blondies to try out the bakeware. The quality speaks out loud. Heavy weight, durable, great finish! So while I was baking the blondies, ideas began forming in my head as to what I could send in for the contest they are running. Currently thinking something chocolate, let’s see what I can come up with.

KitchenAid India is hosting a nation-wide campaign for Pro- Baker, the first ever national campaign which targets passionate home bakers from across the country. They are inviting entries through  their micro-site and we will host regional competitions at each level with a finale in New Delhi.KitchenAid ProBaker KitchenAid has been delivering premium standards of quality, versatility, and precision to the home kitchen for almost a century now and has everything you’ll want to stock in your baking armour. Providing oodles of culinary inspiration and convenience to the passionate baker, this year KitchenAid decided to find India’s first ProBaker. This search is far and wide to 4 cities, where KitchenAid with the help of its celebrated chef jury will mentor and judge the first KitchenAid Probaker. Lots on stake; nationwide spotlight, amazing prizes at every quest, a chance to meet your favourite chef and the opportunity to be the next baking legend.

Can’t wait to be part of this epic quest? Click here to Participate and visit website to know more!

Wholewheat & Oat Butterscotch Blondies If you are a passionate home baker and are up for the challenge, you must join in too. I think it’s going to be fun, and a great learning experience as well. Culinary inspiration is always welcome. Hurry up and participate, last day for the entry is 28th Feb! There’s not a lot of time left!

Oh… and I hope you’ve participated in the Philips Rice Cooker Giveaway. Do remember to leave a comment here!

[print_this]Recipe: Wholewheat & Oat Butterscotch Blondies your picture

Summary: Wholewheat & Oat Butterscotch Blondies … chewy, fudgy, mildly gooey and full of buttery goodness. Once you try these you just might get cured of your dark chocolate brownie passion, for a bit of course. This one bowl recipe turned out to be a different story altogether, a wholegrain and healthier version!

Prep Time: 10 minutes
Total Time: 40 minutes

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 1 egg, whisked lightly with fork
  • 1 teaspoon baking powder
  • 1/4 tsp baking soda
  • 1 cup whole wheat flour
  • 3/4 cup oats
  • 1/4 cup coconut flakes, toasted
  • 2 tablespoon yogurt
  • 1/2 cup butterscotch chips
  • 1 sachet vanilla sugar {optional}


  1. Preheat oven to 180C. Line a 8 X 8″ square tin with baking parchment.
  2. Place butter, brown sugar, vanilla and salt in a large heatproof bowl, and microwave for a minute on high. Whisk until slightly cool.
  3. Whisk in egg, followed by the baking powder and baking soda, then flour, oats, coconut flakes and yogurt. Fold in chips.
  4. Turn into prepared baking tray, and sprinkle over with vanilla sugar.
  5. Bake at 180C for 22-25 minutes until the top is firm to touch.
  6. Cool in tin, cut into 16 squares.


Don’t miss a post
Also find me on The Rabid Baker, The Times of India

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