All posts in the Cake category

Decadent Peanut Brownies

Published December 14, 2015 by Ninik Becker

Chocolate comes from cocoa, which is a tree

that makes it a plant.

Chocolate is salad.





Easy recipe how to make irresistible chocolaty Peanut Brownies. Delicate brownies with chunky peanuts perfect for coffee or tea time. The recipe here was not too sweet, I used unsweetened cocoa powder and dark couverture chocolate which is very high quality chocolate. The peanut can be replace with your favorite nuts.
Make 8 or 10 pieces

Ingredients :

Sugar   —————————————————— 2/3 cup
Butter, softened ——————————————– 4 tbsp
Egg yolk —————————————————– one
Egg white —————————————————- from two eggs
Vanilla sugar/extract ————————————— 1 tsp
Brewed coffee ———————————————– 3 tbsp
Flour ———————————————————- 3/4 cup
Salt ———————————————————— 1/4 tsp
Baking powder ———————————————– 1/2 tsp
Plain yogurt ————————————————– 1/2 cup
Cocoa powder ———————————————- 1/2 cup
Dark chocolate, chopped ———————————-1/4 cup
Roasted peanuts, chopped ——————————- 1/2 cup (divided into 2)

Directions :

1. Preheat oven at 180°C . In this video used pan 23 cm x 17 cm. Line with baking foil or parchment paper and grease with butter or
cooking spray evenly.
2. In a large bowl, beat butter and sugar until fluffy about 3 minutes.
3. Add egg yolk, egg white and beat to combined. Then add vanilla and coffee, continue beating until combined well.
4. Add flour, salt, baking powder, yogurt. Stir first before beating to prevent the flour flying out.
5 Add cocoa powder. Stir again before beating.
6. Add chopped dark chocolate and 1/4 cup (half measured) of roasted peanuts. Using a spatula fold the batter (don’t overmixed).
7. Spread into prepared pan. Smooth the surface with a spatula. Sprinkle with remaining peanuts.
8. Bake at 180°C for about 35-40 minutes. Baking time may vary depends of your oven type.
9. Remove from oven and let cool in the pan. Loosen the foil to remove the brownies by lifting the foil out from the pan.
10. Cut into your desired shape. Serve with whipped cream or ice cream or chocolate sauce for more decadent.

Enjoy !


Red Velvet Cupcake Two-Tone Frosting

Published October 28, 2015 by Ninik Becker

Step by step how to make moist Red Velvet Cupcakes with two-tone frosting. In this recipe I did not use cocoa powder but the result was not different. The use of food coloring can be adjusted, though, using food coloring powder must be careful since it taste salty, so use wisely.

Red Velvet Cupcakes
Makes 11 cupcakes

For the cake :

125 g flour
1/4 tsp baking powder
A pinch of salt
60 g soft butter
150 g sugar
2 large eggs
1 tsp vanilla (extract/powder)
1 tbsp red food coloring gel
120 ml buttermilk, divided
1/2 tsp vinegar
1/2 tsp baking soda

Preheat oven at 175°C. Prepare paper cup on muffin tin.

1. Sift together into a bowl : flour, baking powder, salt. Set aside.
2. Another large bowl, add soft butter and sugar. Beat until fluffy.
Add egg one at time, beat each addition. Add vanilla.
3. In a small bowl, take 30 ml of measured buttermilk and mix with red food coloring until
combined. Pour and mix into the batter, scrape with spatula and mix well.
4. Add flour alternately with buttermilk. Start and ending with flour.
5. In a small bowl, mix vinegar with baking soda, pour into batter. Mix well.
6. Fill each paper cup with cake batter 3/4 full.
7. Bake for about 20 minutes, inserted toothpick comes out clean.
Remove from oven and allow to cool in the pan.Then transfer on to wire rack to cool.

Red Velvet Cupcakes

For the Frosting :

200 ml whipping cream
1 tbsp cream stabilizer powder

Beat until stiff peak form, divided in half. Add a few drops of red food coloring into one half part, mix until desired color.
Using piping bag or piping bottle with star nozzle, fill two-tone of frosting into one, positioning side by side.
Pipe into each cupcake. Make sure the cupcakes completely cool before frosting.

Red Velvet Cupcakes

Red Velvet Cupcakes

Guten Appetit !

Mango Chocolate Crepes

Published October 1, 2015 by Ninik Becker


Mango Chocolate Crepes recipe by Ninik Becker.

In the season, we  could find fresh mango easily, if it is not in the season, use canned mango still delicious. And anyway if you do not like mango, another fruit will work well too.


Mango Chocolate Crepes


Crepe batter : makes 6 crepes

  • 130 g all-purpose flour
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 1 tbsp oil
  • 275 ml low-fat milk
  • 2 large eggs


Filling :

  • 1 can mango/1 fresh ripe mango or more, sliced

Topping :

  • Powder sugar + chopped mango

    Directions :

Use a non-stick pan is better.

Put crêpe batter ingredients together in a large bowl, whisk well until combined and smooth. Strain crêpe batter into another a clean bowl. You will have smooth and right consistency crêpe batter.

Melt 1 tbsp butter in a pan, medium heat. After butter melt, wipe with a paper towel. Pour one ladle of crêpe batter to the pan.
Swirl the pan around. Cook until tiny holes appear on the surface. Flip over and cook for one or two more minutes.
Transfer to a plate, keep warm while making the rest.


Chocolate crepe


Take some mango slices as you like and put on the crêpe, roll into a log, sift powder sugar over it, add some chopped mango.

Mango Chocolate Crepe

Enjoy !



Banana Cake Chocolate Almond

Published September 17, 2015 by Ninik Becker


Banana Cake Chocolate Almond recipe by Ninik Becker.

This is a very simple cake that you can make even if you do not have an electric mixer. I’ve often make a lot of cakes in the past, but sometimes the noisy of the mixer is still somewhat bothered me. Sound strange, yea?

This cake is moist and delicious event without glaze.

Makes 1 loaf.

Ingredients A :

  • 125 ml melted butter (I melt in the microwave)
  • 200 g sugar (to me was too sweet, Big Bear said it was perfect)
  • 2 large eggs

Ingredients B :

  • 190 g all-purpose flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp salt
  • 1 sachet vanilla sugar (or 1 tsp vanilla extract)

Ingredients C :

  • 125 ml sour milk (125 ml milk + 2 tbsp lemon juice, let sit for about 10 minutes until slightly curdle)
  • 1 large ripe banana
  • 2 tbsp raisins, optional

Glaze :

  • 175 g chocolate glaze (in Germany called Kuchen Glasur, available on the shelves of baking ingredients)
  • 75 g almond slices


Toast almond slices until golden and crispy, set aside.

Toasted almond slices


Mash banana using a fork, set aside.

Mash banana using a fork



Preheat oven at 180°C. Line loaf pan with parchment paper.

In a large bowl, mix ingredients A. Using a balloon whisk, whisk melted butter + sugar until the sugar dissolved. Add the eggs and (if you use vanilla extract, add at this point as well). Whisk until smooth and the mixture slightly thickened.

Melted butter.

Melted butter


Butter mixture. Ingredient A is ready.

Butter mixture


Sift ingredients B : AP flour + baking powder + salt +(if using vanilla sugar, add here too) over ingredients A.

Sift ingredients B over ingredients A


Using a spatula, carefully fold the batter to combined.

Fold the cake batter using a spatula


Pour sour milk into the batter, fold again. Add mashed banana and raisins (if using). Fold again until well blended but not overmixed.

Fold cake batter until well blended


Pour into prepared loaf pan lined with parchment paper. Smooth with a spatula.

Pour cake batter into loaf pan


Bake at 180°C middle rack for about 30 to 35 minutes. Each oven has a different character, baking time may vary. Until golden brown and toothpick comes out clean when you check it. Please check after 30 minutes baking time, if the toothpick still wet, put back in the oven and continue baking.

Take out from the oven and allow to cool in the pan for about 10 minutes.

Banana cake


Transfer to a wire rack to cool completely.

Banana cake


Making chocolate glaze. Put chocolate glaze in a heatproof bowl.

Chocolate for glaze

Double boil by put the bowl over simmering water in a small pot, until the chocolate melt. Stir until smooth and allow to slightly cool.

Pour chocolate glaze over cooled cake. Sprinkle with toasted almonds. Allow the glaze to dry.

Banana cake chocolate glaze


Transfer to serving plate.

Banana cake chocolate almond

Guten Appetit !




Coffee Zebra Cake

Published August 13, 2015 by Ninik Becker

Coffee Zebra Cake


Coffee Zebra Cake recipe by Ninik Becker.

I made this cake using a large springform pan so the cake look flat and wide. If using a smaller size, the result will be higher volume and I think will look prettier. Anyway this cake was pretty and delicious too !

I added quarter cup of  coffee into the cake mixture for flavour. If you do not like coffee, skip the coffee and use milk or you can even use soda water as substitute.


Ingredients :

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla powder
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp cocoa powder
  • 1/4 cup of coffee


Brew coffee with hot water, let cool. You need only 1/4 cup.

Preheat oven at 180°C. Rack on 1/3 lower shelf.

Prepare springform pan, line parchment paper on the bottom of the pan and brush some butter on the side of the pan.

Line parchment paper on the bottom of the pan


In a bowl, beat eggs and sugar until foamy and the sugar dissolved. Add vanilla and oil into the mixture. Beat to combined.

Sift flour and baking powder into the mixture little at time while whisking.

Cake mixture

Take a half of the cake mixture into another bowl, add cocoa powder and coffee. Mix well.

Cocoa coffee cake mixture

Pour 3 tbsp of white mixture exactly in the center of the pan. The batter will automatically spread out. Pour 2 tbsp of cocoa mixture into the center of white mixture. Repeat alternately each colour 2 tbsp on top of each other until finish. Is not necessary to move or shake the batter because will ruin the zebra pattern later.

Zebra cake before baking


Bake at 180°C for about 30 minutes until toothpick comes out clean when you check.

Photo below I took under yellow light. The real color was less yellow (like first photo on top).

Zebra cake after baking


Remove from the oven and let cool. After cool, remove from the pan and let cool completely on wire rack. This cake was moist and not too sweet.

Slice the cake to serve and you have zebra pattern cake.

Coffee zebra cake

Enjoy !



Strawberry Pancakes

Published July 9, 2015 by Ninik Becker

Strawberry Pancakes


Strawberry Pancakes recipe by Ninik Becker.

This is very simple pancakes using fresh strawberry juice. Serve with fruit slices and drizzled with clear honey to added the softness for the pancakes.

Strawberry Pancakes


Pancake batter :

  • 2 cups flour
  • 2 eggs
  • 1 tbsp sugar
  • a pinch of salt
  • 2 tsp baking powder
  • 3/4 cup milk
  • 1/4 cup oil
  • 1/2 cup juice of fresh strawberry


Garnish :

  • clear honey
  • peach slices
  • mint leaf
  • whipped cream


Method :

Put flour, baking powder, sugar and salt in a bowl.

Flour mixture


In another bowl put milk and oil. Whisk and add egg one at a time.

Egg mixture


Whisk egg mixture until combined and pour little at time into the flour mixture. Mix well but not overmixed.

Pancake batter


Add strawberry juice (I forgot to take picture of the juice) into the mixture, fold to combined. Strain the mixture to get smooth batter.

Strawberry pancake batter


Heat a non-stick pan and brush with little butter. Pour a ladle of pancake batter to the pan. Cook until bubble comes out on the surface.

Strawberry pancake


Flip pancake to cook the other side. If you like crispy edges, cook a bit longer.

Strawberry pancake

Strawberry pancake


To serve, stack the pancake on the plate. Drizzle with clear honey and garnish with peach slices, whipped cream and mint leaf if you like.

Strawberry pancakes with peach


Enjoy !








Giraffe Pattern Swiss Roll

Published June 17, 2015 by Ninik Becker

Giraffe Patterns Swiss Roll Cake


This is my first pattern swiss rolls, so it is still far from perfect but at least I’ve been doing this challenge. And I still intend to make further challenges in the future.

For amateur baker like me, the challenge is on the measurement of ingredients, I’m bored with an exact recipe. In this case I was a bad follower. However, from learning by doing, experiment, trial and error, I baked some cakes and share in this blog as well. Maybe I began to love my oven.

Decorative Dough :

  • 1 egg white
  • 90 g flour
  • 2 tbsp sugar
  • 2 tbsp butter, room temperature. Or use margarine.

Whisk all ingredients until smooth. Transfer into piping bag with round tip nozzle. Chill in the fridge.

Decoration paste


Cake :

  • 3 eggs + 1 egg yolk (from decorative paste ingredient), room temperature.
  • 225 g flour, remove 2 tbsp away and replace with 2 tbsp of cocoa powder
  • 180 g sugar
  • 1 tsp vanilla
  • 1 tbsp water
  • a pinch of salt


Filling :

  • Fresh/canned fruit
  • 250 g whipping cream
  • 1 tbsp powder sugar


First, draw giraffe patterns on papers. Is very easy.

Giraffe pattern on paper


Put parchment paper on top of the pattern, grease with butter/margarine lightly and evenly. Which is I didn’t, that’s why I suggested to brush parchment paper with butter/margarine lightly so the pattern will easily peel off from the paper later.

Parchment paper over the pattern


Pipe decoration batter following the pattern, put in the freezer for 15 minutes.

Pipe batter following the pattern


Preheat oven at 180°C.

Beat eggs, sugar, vanilla, 1 tbsp water, salt in high-speed until light and fluffy. About 5 minutes.

Egg mixture


Sift flour, cocoa powder  over the mixture.

Sift dry ingredients into egg mixture


Fold with a spatula, gently. Don’t mix too hard.

Mix the mixture gently


Take frozen pattern from the freezer. Line on a baking tray and pour cake mixture over the pattern. Smooth with spatula evenly covering the pattern.

Pour the mixture over pattern


Bake in preheated oven at 180°C, middle rack, for 10 minutes. Remove from the oven.

Bake for 10 minutes


Turn over the cake to another tray, lined with parchment paper + sugar. Peel off the paper. You will see giraffe pattern on the cake. I think I should pipe thicker line of pattern.

turn the cake to another tray


Turn over back to other tray with a new clean parchment paper so the pattern side down. Carefully roll while still warm, use the paper to help evenly roll. Let it slightly cool.

Roll the cake


Prepare the fruit, in this recipe I used canned orange/mandarins. Drain the liquid.

Drain canned fruit


Beat whipping cream and powder sugar until stiff peak form.

Beat whipping cream


Unroll the cake slowly, spread whipped cream and arrange orange over it as you like but not too bulky. Too much filling will make the cake crack.

spread whipped cream and fruit



Carefully roll the cake with parchment paper to help, prepare serving plate in the near. Transfer to the plate, seam on the bottom.

Giraffe roll cake


Chill in the fridge about 2 hours to firm before slicing.

I wasn’t patient enough to wait that long, can see in the photo below that the slice is not so clean and the pattern lines that I draw before was thin. But overall was good, the cake texture was light and moist.

Giraffe swiss roll cake

Enjoy !


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