Chocolate Recipes – Home Cooking

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Chocolate Chip Bread Pudding

Stale Bread – 5 nos (Dry Bread)
Chocolate chips – 100 gms
Sprinkle Sugar

For Wet Ingredients
Unsalted Butter (Melted) – 75 gms
Sugar – 130 gms (1/2 cup)
Milk – 500 ml (Room temperature)
Egg – 2 nos
Vanilla Essence – 1 & 1/2 tsp

Method :
1. Cut the breads in to an even pieces.
2. Take a bowl , add melted butter and sugar. Mix it well together.
3. Add milk and beaten eggs. Whisk everything together.
4. Add vanilla essence and again whisk it well.
5. Take an oven bowl, spread butter and arrange bread pieces.
6. Sprinkle chocolate chips and arrange bread pieces. Repeat it for two layers.
7. Add wet ingredient on the bread layers.
8. Finally sprinkle some sugar on the top. Let it sit for 5 minutes.
9. Preheat the oven at 180 degrees and bake it.
10. Serve with Ice cream.

Easy Chocolate Fudge Cake – Recipe


All purpose flour – 1 & 3/4 cups
Coco powder – 3/4 cup
Salt – 1 tsp
Baking Soda – 1 1/2 tsp
Baking powder – 1 1/2 tsp
Sugar – 2 cups
Vegetable Oil – 1/2 cup
Vanilla Essence – 2 tsp
Egg – 2 nos
Milk – 1 cup
Hot Water – 1 cup
Butter – 2 tbsp

For Chocolate Ganache (icing)
Fresh Cream – 200 ml
Plain Chocolate – 200 gms
*Measurement: 1 cup = 250 ml
**Cake tins: 2 nos.


1. First mix the dry ingredients together. All-purpose flour, cocoa powder, salt, baking soda, baking powder, sugar
2. Add the wet ingredients now. Vegetable oil, vanilla essence, eggs, milk
3. Gently blend the mix , then add 1 cup hot water and mix
Note: No need to blend for long.
4. Grease the cake tins or place butter paper if you are comfortable) then dust the tins with flour
5. Pour the cake batter to 3/4 height of the tins. Bake at 180 for 40 mins.
Note: Check by inserting a toothpick. If it comes out clean, without sticking, then its cooked.

Making Chocolate Ganache
6. To a saucepan , add fresh cream & chocolate. Melt completely in low flame.
7. With a knife , separate the sides of the cake from the tin
8. Flip a plate on top and flip back with the tin to transfer the cake
9. Slice the cakes horizontally to half.
10. To the bottom half of one, spread the icing. Then place the bottom of the other cake.
11. Again spread the icing on top and layer the top portion of a the cake.
12. Now spread the icing all over the cake. Its Done! Decorate as you wish!!

Gooey Chocolate Pudding Cake

All Purpose flour/Maida – 1 cup (250ml)
Sugar – 3/4 cup
Cocoa powder – 1/2 cup
Baking powder – 2 tsp

Melted Butter – 1/2 cup
Milk – 1/2 cup
Vanilla Essence – 1 1/2 tsp

For Topping
Sugar – 1 cup
Cocoa powder – 1/2 cup

1. Dry Ingredients – Combine All Purpose flour/Maida, Sugar, Cocoa powder, Baking powder & Salt. Keep the dry ingredients aside.
2. Wet Ingredients – Whisk Melted Butter, Milk & Vanilla Essence.
3. Blend Dry & Wet Ingredients until smooth dough consistency.
4. Toppings – Whisk Sugar & Cocoa powder.
5. Spread it evenly the dough in an Oven proof casserole (no need to grease).
6. Spread the toppings evenly & pour the hot water (Do not mix).
7. Preheat oven at 180 for 10 to 15 minutes.
8. Bake 30 to 35 minutes (till the center sets)
9. Take out of the oven & let stand 15 to 20 minutes
10. Spooning sauce from bottom of pan over top. Serve with Ice cream



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