#apockalypsis

[keycatrich]

wow all your shots are bomb *o*

[apockalypsisblog]

🧁 simplified chai masala cakes 🧁

for the chai masala concoction, you need:

1 cup milk

2 tablespoons chai masala spice mix

1 tablespoon black tea (unless your masala mix already has it)

1 tablespoon white sugar

for the cake batter, you need:

1 cup of the aforementioned chai masala concoction

½ cup oil (i use sunflower)

1 and ½ cup flour (all-purpose)

1 tablespoon baking powder

½ teaspoon salt

¾ cup sugar

to prepare the concoction, pour your cup of milk into a pot and add your chai spices, black tea and sugar. mix and bring to boil, then simmer the mixture on low heat for about 5 minutes.

take the concoction off the heat and let it cool down completely. once cooled, sieve the concoction so no spice chunks remain.

authentic chai masala is made with milk and water, and the process is a lot more complex. for the sake of this recipe, this is enough. no water is needed.

prepare your cupcake tin—either grease it or line it with paper cups. preheat your oven to 180°C (cca 350°F).

in a big bowl, sift in your flour, baking powder, salt and sugar. mix everything well.

add your chai masala concoction and oil to your dry ingredients and mix until well combined. don’t overwhisk that shit!

the batter should be quite liquid, but should kind of pull and stick to your spoon. if your batter is too dry, add a bit of milk until you reach desired consistency. if your batter is too wet, add more flour.

pour the batter into your cupcake tin—i usually do two tablespoons of batter into each cup, until the cup is nearly full. bake for around 20-25 minutes, depending on your oven. you can check the cakes with a toothpick—they are done when the toothpick comes out clean.

the recipe makes about 17 small cakes. the cakes smell amazing and they are very sweet and dense. if you like your cakes a little less sweet, you can omit the sugar from the chai infusion.

serve with black tea or coffee. bone apple tea 🧑‍🍳

[apockalypsisblog]

🍫 my amazing fucken brownies 🍫

ingredients:

150 g room temperature butter

1 cup sugar

200 g chocolate (dark or cooking)

2 eggs

20 ml espresso

1 tea spoon vanilla extract

1 table spoon cocoa powder

0.5 tea spoon of salt

2/3 cup of flour

to garnish you will need:

cca 70 g dark chocolate

preheat your over to 170°C.

break your chocolate in smaller pieces. in a bowl, melt your chocolate—put it in the microwave for 1 minute on medium setting, whisk, then repeat the process until the chocolate is completely melted. set aside to cool.

make your shot of espresso—the stronger, the better. you want as little liquid as possible with as much flavor as possible. you can also substitute this for a table spoon of instant coffee powder. set aside to cool.

whisk your room temperature butter together with sugar until fluffy and well-combined. it’s important the butter is soft but not melted.

add your eggs, vanilla extract, and espresso. mix until combined.

add your cooled chocolate mixture. it’s important that the mixture is not hot anymore, otherwise it will compromise the eggs. the cooler the chocolate is, the better. mix properly until well combined.

sift in your cocoa powder, salt, and flour. mix until just combined—the less you mix at this point, the better.

roughly chop garnish chocolate and mix into the dough.

set dough aside to rest for a while. meanwhile, line a 24x24 cm pan with parchment paper.

pour in your dough. the dough should be stiff but fluffy, and easily spreadable. level the dough in the pan and bake for 35-45 minutes, until the tops are nice and cracked. you can test if the brownies are ready with a toothpick—crumbs mean it’s done, wet toothpick means it’s not.

let the brownies cool, ideally overnight—they taste the best after resting and at room temperature.

the crust and sides will be deliciously crispy and the inside will be fudgy and melty, with little pockets of raw chocolate hidden inside.

cut the brownies into bite sized pieces and enjoy the gooey, chewy, decadent treat.