Mama Sahar's Kitchen

Mama Sahar's Kitchen Delicious Mediterranean Food! Many vegan and vegetarian options without breaking the bank. Modern

10/03/2025

🍓🍫 Chocolate Strawberry Drip Cake Recipe
Decadent chocolate, fresh strawberries, and elegant ganache drip.

Ingredients
For the chocolate cake (3 layers):
• 200g (1 ½ cups) all-purpose flour
• 75g (⅔ cup) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 250g (1 ¼ cups) granulated sugar
• 2 large eggs
• 240ml (1 cup) buttermilk (or milk + 1 tbsp vinegar)
• 120ml (½ cup) vegetable oil
• 1 tsp vanilla extract
• 240ml (1 cup) hot coffee or hot water
For the strawberry filling:
• 300g (2 cups) fresh strawberries, chopped
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (for thickening)
For the strawberry buttercream frosting:
• 250g (1 cup) unsalted butter, room temp
• 400g (3 ⅓ cups) powdered sugar
• 3 tbsp strawberry puree (fresh or thawed frozen strawberries, blended and strained)
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (adjust consistency)
For the chocolate ganache drip:
• 150g (5 oz) dark chocolate, chopped
• 150ml (⅔ cup) heavy cream
Optional decoration:
• Fresh strawberries
• Chocolate curls or shavings

Instructions

1. Bake the chocolate cake layers:
Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.�In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.�In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla.�Gradually add dry ingredients to wet ingredients, mixing gently. Add hot coffee last, mixing until smooth.�Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

2. Prepare the strawberry filling:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries soften and release juice.�Mix cornstarch with water to make a slurry. Stir into the strawberry mixture and cook until thickened (1–2 minutes). Cool completely.

3. Make the strawberry buttercream:
Beat butter until creamy. Gradually add powdered sugar, then strawberry puree and vanilla.�Add cream/milk as needed to reach spreadable consistency. Beat until light and fluffy.

4. Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of strawberry filling, then a layer of strawberry buttercream. Repeat for second layer.�Top with the third cake layer and frost entire cake with remaining buttercream. Smooth the sides and top.

5. Make the chocolate ganache drip:
Heat cream until just simmering. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth and glossy.�Let cool slightly until thick but still pourable.

6. Apply the drip:
Using a spoon or squeeze bottle, carefully drip ganache around the edges of the chilled cake. Pour remaining ganache on top and spread gently.

7. Decorate:
Top with fresh strawberries and chocolate curls. Chill cake to set ganache before serving.

🍓🍫 Enjoy a stunning and delicious cake that’s sure to wow your guests!

10/03/2025
10/03/2025

Black Forest Brownies – Fudgy, Fruity, and Totally Decadent
What happens when rich chocolate brownies meet the classic Black Forest cake? Magic. These Black Forest Brownies are ultra-fudgy, swirled with juicy cherries, and topped with a cloud of whipped cream – a dreamy fusion of two favorite desserts.

Ingredients
For the brownie base:
• 170g (6 oz) dark chocolate (70% cocoa), chopped
• 115g (½ cup) unsalted butter
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 90g (¾ cup) all-purpose flour
• ¼ tsp salt
• 200g (1 ½ cups) pitted cherries (fresh or frozen)
Optional (but recommended):
• 2 tbsp cherry liqueur (e.g. Kirsch) or 1 tsp almond extract
For the topping:
• 250ml (1 cup) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings or curls (for garnish)
• Extra cherries (for decoration)

Instructions
1 Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) pan with parchment paper.
2 Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water (or use a microwave in 20-second bursts). Stir until smooth and glossy. Let it cool slightly.
3 Mix in the sugar, eggs, and vanilla (plus cherry liqueur or almond extract if using). Whisk until the mixture is smooth and slightly thickened.
4 Fold in the flour and salt until just combined – don’t overmix. Gently fold in the cherries.
5 Pour into the pan and spread evenly. Bake for 25–30 minutes, or until the center is set but still a bit soft – we want them fudgy!
6 Cool completely in the pan before adding the topping.
7 Make the whipped cream topping: In a cold bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
8 Assemble: Spread or pipe the whipped cream over the cooled brownies. Top with chocolate shavings and a few extra cherries for that Black Forest flair.
9 Chill for 30–60 minutes before slicing, or serve immediately if you can’t wait.

Rich. Boozy. Chocolatey. Cherry perfection. 🍒🍫

Tips:
• You can use jarred morello cherries or canned cherries if fresh aren’t available – just drain them well.
• For extra indulgence, drizzle with cherry syrup or dark chocolate ganache.

10/03/2025

🍫🍓 Chocolate Raspberry Swiss Roll with Cream Cheese Frosting
Light chocolate sponge rolled with raspberry jam and cream cheese frosting — a classic with a twist!

🧁 Ingredients
For the chocolate sponge cake:
• 4 large eggs, room temperature
• 100g (½ cup) granulated sugar
• 1 tsp vanilla extract
• 30ml (2 tbsp) milk
• 60g (½ cup) all-purpose flour
• 30g (¼ cup) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
For the raspberry layer:
• 150g (½ cup) raspberry jam or preserves (seedless if preferred)
• Optional: ½ cup fresh raspberries, lightly mashed
For the cream cheese frosting:
• 200g (7 oz) cream cheese, softened
• 100g (½ cup) unsalted butter, softened
• 150–180g (1¼–1½ cups) powdered sugar (to taste)
• 1 tsp vanilla extract
To decorate (optional):
• Powdered sugar (for dusting)
• Chocolate shavings or curls
• Fresh raspberries
• A drizzle of melted chocolate

👩‍🍳 Instructions

1. Make the chocolate sponge:
1 Preheat your oven to 180°C (350°F).
2 Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper. Lightly grease.
3 In a large bowl, beat eggs and sugar on high speed for 5–6 minutes, until thick and pale.
4 Add vanilla and milk. Mix gently.
5 Sift in flour, cocoa powder, baking powder, and salt. Fold gently with a spatula just until combined — do not overmix.
6 Pour batter into the prepared pan and spread evenly.
7 Bake for 10–12 minutes or until the cake springs back when lightly touched.
8 Important: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake from the short side, with the towel inside. Let cool completely while rolled.

2. Prepare the cream cheese frosting:
1 Beat the cream cheese and butter until smooth and creamy.
2 Add powdered sugar and vanilla. Beat until fluffy. Refrigerate briefly if too soft.

3. Assemble the Swiss roll:
1 Unroll the cooled cake gently.
2 Spread a thin, even layer of raspberry jam over the surface. (Add mashed fresh raspberries if using.)
3 Spread the cream cheese frosting evenly over the jam.
4 Carefully re-roll the cake (without the towel) into a tight spiral.
5 Wrap in plastic wrap and chill for at least 1 hour to firm up.

4. Decorate:
• Dust with powdered sugar or cocoa powder
• Drizzle with melted chocolate
• Top with fresh raspberries and chocolate curls for a beautiful finish

✨ Slice & Serve:
Cut with a sharp knife. Each slice will reveal a beautiful swirl of raspberry and cream inside moist chocolate cake.

10/03/2025

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