Chocolate Cake with Raspberry Frosting

Chocolate Cake with Raspberry Frosting



Prep Time 45 mins
Cook Time 30 mins
Total Time 3 hr
Course: Dessert
Servings: 18 slices
Calories: 303 kcal

Ingredients
For the Chocolate Cake

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder , dutch process preferred
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk , room temperature
  • 1 cup very hot coffee , or boiling water

For the Raspberry Buttercream

  • 2 cups fresh raspberries
  • 1 cup unsalted butter , softened to room temperature
  • 3 and 1/2 to 4 cups powdered sugar
  • 2-3 tablespoons whipping cream


Instructions
Make the Chocolate Cake

  1. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.
  2. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
  3. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting. 
  4. Make the Raspberry Frosting
  5. Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier. 
  6. Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. I boiled mine for about 10 minutes, at the end you'll know you're done when you have about 1/4 cup to 1/3 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting. 
  7. To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin. 
  8. To frost the cake, I like to first put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve. 


source:https://www.justsotasty.com

TRIPLE CHOCOLATE BUNDT CAKE WITH REESE’S

TRIPLE CHOCOLATE BUNDT CAKE WITH REESE’S



Yields 10-12 servings
Prep Time 10 min
Cook Time 45 min
Total Time 55 min

Ingredients
For the Cake:

  • 1 (15.25 ounce) box chocolate cake mix
  • 1 (3.9 ounce) box instant chocolate pudding
  • 1 cup buttermilk (see notes on how to make buttermilk at home)
  • 3 eggs
  • 1/2 cup water
  • 1 cup chopped Mini Reese's

For the Chocolate Ganache:

  • 8oz semi sweet chocolate chips (I used Hershey's)
  • 1/2 cup heavy cream
  • Extra Mini Reese's or chocolate chips for garnishing (optional)
  • Order Ingredients Powered by Chicory


Instructions

  1. Preheat the oven to 350 F / 176 C. Prepare a 10 inch bundt cake by greasing it well, and then dusting it with a teaspoon of flour or cocoa powder.
  2. In a large mixing bowl, add all the ingredients for the batter except the Mini Reese's: chocolate cake mix, chocolate pudding mix, buttermilk, eggs, and water. I used a wooden spoon to mix all of these ingredients pretty thoroughly until they were fully combined. You can use a hand held mixer if you want.
  3. Fold in the chopped Mini Reese's and then pour this batter into the prepared bundt cake pan. Bake for about 45-50 minutes until a toothpick inserted comes out mostly clean.
  4. While the cake is baking, make the chocolate ganache. In a microwave safe oven, combine the chocolate chips and heavy cream. Heat in microwave in 10 second intervals, making sure to take out the bowl every 10 seconds and stirring through. This is to ensure that the chocolate won't burn. As the heavy cream heats, it will help the chocolate chips melt so this only takes about 30 seconds or so. After it's ready, set aside the chocolate ganache.
  5. Once the cake is ready, remove it from the oven and let it cool for about 10-15 minutes in the pan. Run a butter knife slightly around the edges of the cake and also the middle hole. To take out the cake from the pan, place a large serving dish on top of the bundt pan, and then flip the pan upside down so that the cake comes out onto the plate. (see notes)
  6. Drizzle with chocolate ganache, and garnish with Mini Reese's or chocolate chips if using.


Notes
For homemade buttermilk: Measure out 1 cup of milk, and add 2 tablespoons white vinegar to the milk and mix. Let stand for 2-3 minutes until the milk appears curdled. Your homemade buttermilk is ready to be used. Removing the cake from the bundt pan: It is important to let the cake cool to room temperature in the pan. I took the cake out too soon (because I'm impatient and also wanted to make the video) and as a result it slightly cracked on the top. I was able to cover it with chocolate ganache, but I would suggest being patient and letting it cool completely before removing from the pan. I also suggest flipping it out directly on the platter or dish you want to serve the cake on, as it can be difficult to move the cake to another dish without cracking it.


source:http://ikneadtoeat.com

Ultimate Chocolate Cake

Ultimate Chocolate Cake



Servings :12
Course : Dessert
Recipe Type : Cakes

Ingredients
For Chocolate Sponge Cake:

  • 9 large eggs, at room temperature
  • 1 cup plus 2 tablespoons (225g) white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (156g) all-purpose flour
  • 1/3 cup (35g) dark cocoa powder
  • 1 1/2 teaspoons (6g) baking powder

For Buttercream:

  • 2 cups (453g) butter; softened at room temperature
  • 1, 14-ounce (396g) can sweetened condensed milk
  • 2 tablespoons (14g) dark cocoa powder
  • 1/2 teaspoon vanilla extract
  • For Chocolate Syrup:
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (236ml) heavy cream
  • 1 tablespoon (15ml) gold rum


Instructions

  1. Preheat oven to 350F. Line 5, 8-inch cake pans with parchment paper. Alternatively, use 2, 9-inch cake pans for 4 layers.
  2. Prepare the sponge cake first. Place eggs and sugar into a mixer bowl. Whisk on high speed for about 10 minutes. Mixture needs to be very voluminous and almost white in color. Add in the vanilla and whisk just to incorporate.
  3. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Using a fine mesh sifter, add the dry ingredients into the egg mixture. Fold in the flour thoroughly but gently, mixing in all the flour before adding more.
  4. Divide the cake batter between the prepared pans using a kitchen scale for accuracy. Bake in preheated oven for 18 to 20 minutes or until the tops are set. Remove cakes from pans and cool completely on wire rack before assembling. If you used 2, 9-inch cake pans, wait until the sponge cake is completely cooled, then use a long, serrated knife to split the layers in half.
  5. For the frosting: place the softened butter into a mixer bowl. Whisk on high speed until the butter is white and fluffy; scrape down the sides of the bowl often. Slowly add in the sweetened condensed milk, whisking well after each addition. Add the cocoa powder and vanilla extract.
  6. For the chocolate syrup: heat the heavy cream in the microwave or on the stove top until hot. Pour the hot cream over the semi-sweet chocolate chips and stir until smooth. Optional: add 1 tablespoon gold rum.
  7. To assemble the cake: soak each layer generously with prepared chocolate syrup, then frost with buttercream. Repeat process for all 5 layers, then frost top and sides of the cake with remaining frosting. Refrigerate cake with done. Remove from refrigerator about 1 hour prior to serving.


source:http://tatyanaseverydayfood.com

MALTED CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING

MALTED CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING



PREP TIME: 1 HOUR
COOK TIME: 30 MINUTES
TOTAL TIME: 1 HOUR 30 MINUTES
YIELD: 12 SERVINGS

INGREDIENTS:
Dark Chocolate Fudge Cake

  • 1 box mix Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3 Large Eggs
  • 1/2 cup butter, melted
  • 1 cup of water

Malted Chocolate Frosting

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup Ovaltine Classic
  • 1/2 Tablespoon Vanilla Extract
  • pinch of salt
  • 4 ounces dark chocolate, melted and cooled (I used Ghirardelli )
  • 1/4 cup heavy whipping cream

Toasted Marshmallow Cream Filling

  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 1 (7.5 ounce) jar Marshmallow Fluff


DIRECTIONS:
Make the Cake

  1. Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.
  2. Melt the butter in the microwave.
  3. Add cake mix, eggs and water to the butter in large mixing bowl.
  4. Mix on low for 1 min. Then mix on medium high for 1 min.
  5. Divide the batter evenly among the prepared pans.
  6. Bake for 25-29 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make Toasted Marshmallow Cream

  1. Set oven to broil, and position rack in the lowest part of oven.
  2. Line a baking sheet with aluminum foil and spray with nonstick spray. Place marshmallows in the center of the baking sheet and broil in oven, watch until golden brown and melty (about 2 minutes).
  3. Remove pan from oven, and carefully flip marshmallows over, and broil other side until brown (1-2 mins). Remove from oven and set aside.
  4. In the bowl of a stand mixer, combine the butter and sugar for one minute using the paddle attachment. Add the vanilla and beat for 3 minutes on medium high. Add the marshmallow fluff and toasted marshmallows and mix on low for 1 minute.
  5. Make the Chocolate Frosting
  6. Break up chocolate into a microwave safe bowl, and melt in microwave on high in 30 second intervals. Stir after each 30 seconds until fully melted. Set aside to cool
  7. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the Ovaltine, vanilla and salt and mix on low 1-2 minutes, until well combine. Scrape the sides and add melted chocolate, beat for 2 minutes on medium, then slowly add whipping cream beating on medium-high for 1 minute.

Assemble the Cake

  1. Put one cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with toasted marshmallow filling, spreading it evenly with an offset spatula to the cake's edge. Top with second cake layer.
  2. Frost top and sides of cake with Malted Chocolate frosting using an offset spatula.
  3. Remove waxed paper strips and enjoy with a glass of cold milk!


source:http://tidymom.net

IRISH COFFEE CHOCOLATE CAKE

IRISH COFFEE CHOCOLATE CAKE



Yields 2
Prep Time 1 hr
Total Time1 hr 30 min

INGREDIENTS
COCOA FUDGE CAKE

  • 1 2/3 cups all-purpose flour or 2 cups cake flour
  • 1 1/2 cups white sugar
  • 2/3 cups cocoa
  • 1/2 cups vegetable oil
  • 1 1/2 cups buttermilk (OR 2 Tbsp vinegar in 1 1/2 cups milk)
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs

IRISH COFFEE BUTTERCREAM

  • 1/2 cup Baileys (or other Irish Cream Liqueur)
  • 2 packets (~2 tsp) instant coffee
  • 1 cup unsalted butter
  • 3-4 cups sifted powdered sugar
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • Order Ingredients Powered by Chicory


INSTRUCTIONS
IRISH COFFEE PREP

  1. Pour your Baileys into a microwave safe cup or bowl, and add the instant coffee. Microwave for about 20 seconds, and then stir. Repeat if necessary. The instant coffee should be completely dissolved. Set aside. IT MUST BE ROOM TEMPERATURE OR COLD BEFORE YOU ADD IT TO YOUR BUTTERCREAM.

FOR THE CAKE

  1. Preheat oven to 350°, and grease and flour two 8 inch round pans
  2. Mix all of the cake ingredients together in the order they're listed on medium speed first, scraping the sides occasionally. Then turn it up to high and let it go for 3 minutes, scraping occasionally.
  3. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for 10-15 minutes before putting them on a cooling rack.
  4. For the Buttercream
  5. Mix the butter, powdered sugar, salt and vanilla together, scraping the sides occasionally. Slowly add in the Irish Coffee mixture, continuing to mix and scrape and it should come to a very smooth, easy to spread frosting. The amounts to bring it to the correct consistency will be different for everyone depending on many factors, so if it's too stiff, add a tablespoon of cream, milk, or more Baileys, whichever you have on hand. If it's too runny, add a little more icing sugar.

ASSEMBLAGE

  1. Level your cakes. There are many tutorials online, but you want to make sure they are FLAT.
  2. Using a spatula, distribute about 1/2 cup of frosting between each layer of cake. Make sure it's level before adding the next level directly on top.
  3. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
  4. Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat and seal those in. We don't want any crumbs on our final product!
  5. Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream. Check the pictorial above for how to get the two-toned look!


source:http://tornadoughalli.com

THE BEST VEGAN CHOCOLATE CAKE

THE BEST VEGAN CHOCOLATE CAKE



PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins
Author: Kate @ Veggie Desserts

INGREDIENTS

  • 300ml (1¼ cup) soya milk
  • 1 tbsp lemon juice
  • 150g (2/3 cup) non-dairy spread (I used Flora Freedom)
  • 3 tbsp golden syrup or maple syrup (which will make a slightly less sweet cake)
  • 1 tsp instant coffee granules (or espresso powder)
  • 275g (2½ cups) self-raising flour
  • 175g (1 cup) caster sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan chocolate frosting (double to cover the sides as well)

  • 75g (1/3 cup) non-dairy spread (I used Flora Freedom)
  • 200g (1½ cups) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water


INSTRUCTIONS

  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  2. Stir the lemon juice into the soya milk and set aside.
  3. In a pan over a medium heat, melt the butter, syrup and coffee granules together. Set aside to cool slightly.
  4. Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
  5. Pour the milk and melted spread mixture over the flour mixture and stir well until it becomes a smooth batter.
  6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  7. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  8. Meanwhile, to make the icing beat together all ingredients until smooth.
  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.



Based on a recipe from Flora.

Three Musketeer Chocolate Cake

Three Musketeer Chocolate Cake



Cook time: 30 Min
Prep time: 20 Min
Serves: 12-16

This is my husband's favorite cake that I make. It's not actually made of 3 Musketeers but that's how everyone remembers it "The cake that tastes like a 3 Musketeer" or the "candy bar cake." Regardless of its name, we all enjoy it. It's great with a big cup of milk or side of ice cream.

Ingredients

  • 1 box Duncan Hines devil's food cake mix
  • 3 large eggs
  • 1/3 c canola or vegetable oil
  • 1 c water
  • 3 box instant chocolate pudding (Jello brand)
  • 2 pkg cool whip
  • 1 pkg cream cheese (8oz), room temp
  • 1 1/2 c 2% milk
  • 1 tsp pure vanilla extract


Directions
1. Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour around pan. Get rid of any extra flour; set pan aside.
2. Mix cake mix according to box with the following ingredients: eggs, water, and oil. Once blended, add 1 box of chocolate pudding mix; blend until smooth. Bake in oven for 26-29 minutes according to box.
3. While that's baking, mix cream cheese (blends best at room temp), 1/2 cup milk, and 1 tsp vanilla until smooth. Then add one box of chocolate pudding mix and an additional 1/2 cup of milk; blending well.
4. Then lastly blend 1 whole tub of Cool Whip to the mix and refrigerate until needed for filling.
5. When the cake is cool, use a frosting spatula to slip around the outer edging of the cake to make sure it's not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated, flip and place the bottom half of the cake back in the pan or on a tray.
6. Remove chocolate filling from fridge and stir a few times to make it easier to spread on the bottom layer of the cake. Once all of the chocolate filling has been spooned on the bottom layer of the cake, smooth over to make it evenly across the entire cake. Then flip and place the top half of the cake back on the bottom.
7. Lastly, take the remaining 1/2 cup of milk and chocolate pudding mix and blend well. Now add the remaining 8 oz tub of Cool Whip and blend well.
8. Finally, frost the top layer of the cake. Ready to serve, Enjoy!
9. TIP: For a creamier topping make the pudding as the box tells you, then add an 8 oz tub of Cool Whip, blend well and add topping to cake.


source:https://www.justapinch.com

BAILEYS CHOCOLATE CUPCAKES

BAILEYS CHOCOLATE CUPCAKES



yield: 12-14 CUPCAKES

INGREDIENTS:
CHOCOLATE CUPCAKES

  • 1/2 cup (112g) unsalted butter
  • 1 cup (207g) sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 6 tbsp (90ml) water
  • 6 tbsp (43g) Hershey’s Dark Cocoa Blend
  • 1 cup (130g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk

BAILEYS FROSTING

  • 1/2 cup (112g) butter
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • 2 tbsp (14g) cocoa
  • 1/4 tsp vanilla extract
  • 4-5 tbsp (60-75ml) Baileys
  • Chocolate sprinkles

BAILEYS CHOCOLATE GANACHE

  • 8 oz semi sweet chocolate chips
  • 5 tbsp (75ml) Baileys Irish Cream
  • 5 tbsp (75ml )heavy whipping cream


DIRECTIONS:
1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
3. Add eggs one at a time, beating just until blended.
4. Add vanilla, water and cocoa powder to another bowl and whisk until smooth. Mixture will be thick.
5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Combine flour, baking soda and salt in a separate bowl.
7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
8. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
10. To make the frosting, combine the butter and shortening in a large bowl and mix until smooth.
11. Add 2 cups of powdered sugar and mix until smooth.
12. Add the cocoa, vanilla extract and 4 tablespoons of Baileys and mix until smooth.
13. Add remaining powdered sugar and mix until smooth.
14. Add remaining Baileys as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin. Set aside.
15. When the cupcakes are cooled, make the chocolate ganache. Put the chocolate chips in a heat-proof bowl.
16. Combine the Baileys and heavy whipping cream in a microwave safe bowl or measuring cup and heat in the microwave until it just begins to boil.
17. Pour the hot cream over the chocolate chips and whisk until smooth.
18. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
19. Fill the centers of the cupcakes with chocolate ganache.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 808, a large round tip.
21. Use the remaining chocolate ganache to pipe onto the cupcakes for decoration, then add sprinkles if using.
22. Refrigerate cupcakes until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.


source:http://www.lifeloveandsugar.com

CARAMEL PECAN CARROT CUPCAKES

CARAMEL PECAN CARROT CUPCAKES



PREP TIME 20 mins
COOK TIME 20 mins
TOTAL TIME 40 mins
Author: Garnish & Glaze
Serves: 12 cupcakes

INGREDIENTS
For the Cake:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup canola or vegetable oil
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup finely shredded carrots
  • 1 small can (8 ounce) crushed pineapple, well-drained (or ⅓ cup unsweetened apple sauce)
  • ½ cup pecans, chopped, toasted*

For the Frosting:

  • ½ cup butter, softened
  • 2½ to 3 cups powdered sugar
  • 2 teaspoons vanilla
  • ⅛ teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup caramel topping
  • ⅓ cup pecans, finely chopped (toasted)
  • 12 whole pecans (toasted)


INSTRUCTIONS
For the Cake

  1. Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
  2. In a large bowl, mix sugar, flour, baking powder, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
  3. Fill cupcake liners ¾ full with batter. (I use atrigger ice cream scoop)
  4. Bake for 18-20 minutes until toothpick comes out clean.
  5. Let cupcakes cool completely before frosting.

For the Frosting:

  1. With an electric mixer (hand or standing), cream butter, 2½ cups sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed). Add more powdered sugar if needed to thicken the frosting.
  2. Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes. For lots of ruffles, hold the bag vertical. Squeeze out the frosting as you slowly move the bag straight up.
  3. Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.


NOTES
*To toast pecans: Spread on a baking sheet and bake at 350 for 7 minutes. Let cool completely before adding to batter.
***The frosting is made with less sugar due to the sweet caramel you drizzle on top. You can add more powdered sugar if you want the frosting more stable.


Recipe Source: Garnish & Glaze original recipe

THE BEST WHIPPED CREAM FROSTING

THE BEST WHIPPED CREAM FROSTING



Author: Two Sisters Crafting
Recipe type: Frosting

INGREDIENTS

  • 2 cups (1 pint) Heavy Whipping Cream
  • 4 oz. (1/2 cup) of any Instant Pudding (Any flavor - we used White Chocolate)
  • ⅓ cup of Powdered Sugar


INSTRUCTIONS

  1. For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making the frosting.
  2. Add the whipping cream to the cold bowl.
  3. Using a mixer, whip for a few minutes until peaks form.
  4. Alternate adding the pudding mix and the powdered sugar and continue mixing.
  5. Watch the frosting carefully as it will set up fast.
  6. If it gets too thick add a little bit of milk (1 teaspoon at a time.)


source:http://www.twosisterscrafting.com

Chocolate Banana Cake

Chocolate Banana Cake



Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 16 servings
Author Holly N.

Ingredients

  • 1 box cake mix
  • 1/3 cup oil (or as called for on your box mix)
  • 3 eggs
  • 1 cup water
  • 3 bananas
  • 1 cup chocolate chips


Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x13 pan.
  3. Combine cake mix, oil, eggs and water. Fold in bananas and chocolate chips.
  4. Bake 35-40 minutes or until a toothpick comes out clean.
  5. Cool completely and frost as desired.


source:http://www.spendwithpennies.com

Flourless Chocolate Torte

Flourless Chocolate Torte



YIELD: 18 slices (a little goes a long way!)
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 55 minutes

The BEST Flourless Chocolate Torte. Easy, impressive, and SO decadent. A touch of almond extract makes this recipe special. {gluten free}

Ingredients:

  • 9 ounces good-quality dark chocolate (65% or higher), finely chopped
  • 9 ounces (18 tablespoons) unsalted butter (Kenzie recommends European-style, such as Kerrygold)
  • 1 1/2 cups granulated sugar
  • 7 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • If you are feeling dangerous: a few tablespoons rum, bourbon, or whiskey (Kenzie puts in “a splash”)
  • Optional, for serving: powdered sugar, berries, and/or sweetened whipped cream


Directions:

  1. Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
  2. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
  3. Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
  4. Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
  5. Make ahead: This recipe can be made up to 1 day in advance and stored in the refrigerator. To freeze, let cool completely, press a sheet of plastic on top of the torte, and place in an airtight container. Freeze for up to 3 months. Let thaw overnight in the refrigerator. Dust with powdered sugar right before serving.
  6. This recipe is an adaptation of my friend Kenzie’s Flourless Chocolate Torte. Her original recipe called for a slightly smaller cake in a regular 8-inch pan that you bake, flip out upside down onto a plate, then turn back over to be right side up. I thought an easier way to achieve the same end would be to use a springform pan. Since springforms are usually sold in a 9-inch size, I scaled the recipe up a little to accommodate the larger pan size. A little extra chocolate torte is never a bad thing, right?


Adapted from my friend Kenzie’s Chocolate Torte

Chocolate Mousse Cake

Chocolate Mousse Cake



Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 20

Ingredients
Chocolate Cake

  • 1 3/4 c. all-purpose flour
  • 1 3/4 c. granulated sugar
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. buttermilk low-fat ok
  • 1/2 c. vegetable oil
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 c. hot water not boiling

Chocolate Mousse

  • 1 1/2 c. mini marshmallows
  • 8 oz. semisweet baking chocolate chopped
  • 1/2 c. milk
  • 2 c. heavy whipping cream
  • 1/2 tsp. vanilla extract


Instructions
Chocolate Cake

  1. Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together buttermilk and vegetable oil.
  4. Whisk in eggs one at a time.
  5. Stir in dry intredients until just combined.
  6. Add hot water and vanilla.
  7. Whisk until just combined.
  8. Pour batter into prepared baking dish.
  9. Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
  10. Cool to room temperature.

Chocolate Mousse

  1. To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
  2. Cook over low heat, stirring constantly, until melted and well-combined.
  3. Remove from heat, and cool completely.
  4. In a large bowl, beat whipping cream and vanilla together to soft peak stage.
  5. Fold whipped cream into cooled chocolate mixture.
  6. Spread over cooled cake.
  7. Chill for at least 30 minutes, or until ready to serve.
  8. Refrigerate any leftovers.


Cake adapted from Food Network.

ALMOND AMARETTO CUPCAKES

ALMOND AMARETTO CUPCAKES



Yield: 12-14 cupcakes

INGREDIENTS:
WHITE CHOCOLATE AMARETTO FILLING

  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream

ALMOND CUPCAKES

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

ALMOND FROSTING

  • 3/4 cup (168g) salted butter
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 3-4 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces


DIRECTIONS:
1. To make the ganache, put the white chocolate chips in a medium sized bowl.
2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
4. Set the ganache in the fridge to firm up, about 2-3 hours.
5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
7. Add sour cream and almond extract and mix until well combined.
8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color.
14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting.
16. To make the frosting, combine the butter and shortening with a mixer until smooth.
17. Add about half of the powdered sugar and mix until smooth and well combined.
18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined.
19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.


source:http://www.lifeloveandsugar.com

STRAWBERRY CHOCOLATE CAKE

STRAWBERRY CHOCOLATE CAKE



Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

Ingredients
For Chocolate Cake:

  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For Chocolate Mousse:

  • 6 Tablespoons unsalted butter
  • 12 oz. high-quality semisweet chocolate(chopped)
  • 3.5 oz.white chocolate(chopped)
  • 1 3/4 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 2.5 Tablespoons cool water
  • 2 quarts strawberries ( try to find small strawberries)

For Chocolate Ganache:

  • 2/3 cup heavy cream
  • 5.5 oz. semisweet chocolate( chopped)

For Chocolate Curls:

  • 3.5 oz. semisweet baking chocolate
  • 1 tablespoon vegetable shortening (or vegetable oil)



Instructions
NOTES: to assemble the cake you’ll need 9x3 inch springform pan.

To make the chocolate cake :

  1. Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
  2. In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes. Add ½ cup boiling water and mix until combine.
  4. Pour the batter in the pan and bake until toothpick inserted in center comes out clean (25-35 minutes). Cool 10 minutes in the pan, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.

To make chocolate mousse filling:

  1. In a small dish soften 2 teaspoon unflavored gelatin in 2.5 tablespoons cool water, set aside.
  2. In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
  3. Heat softened gelatin on low heat and stir to dissolve and became completely free of lumps, set aside to cool.
  4. Mix 1 3/4 cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
  5. Stir a few tablespoons of whipped cream into melted chocolate mixture to lighten it. Then transfer chocolate mixture into remaining whipped cream and gently fold in with a spatula, scraping the bottom to incorporate the cream completely.

To assemble the cake:

  1. Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.
  2. Spread a thin layer of chocolate mousse filling onto cake (about ½ cup should be enough).
  3. Cut the stem ends of the strawberries flat. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in the entire bottom with whole strawberries(if some strawberries are too tall just cut off more when stemming them because all strawberries should be about the same size).
  4. To spread the filling easier and not to disturb strawberries, transfer it into piping bag and fill in all the gaps between strawberries (be careful not to skip some gaps!). Spread the rest of the mousse on top of the strawberries and smooth the top. Place in the fridge for 4-6 hours, or overnight to set.
  5. When the mousse has set make the ganache. Simmer 2/3 cup heavy cream and pour over 5.5 oz chopped chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache became smooth. Spread on top of the cake and place back in fridge until the ganache has set.
  6. Run a thin knife around the cake and release the ring from springform pan.

To make the chocolate curls:

  1. Melt 3.5 oz. semisweet baking chocolate with 1 tablespoon vegetable shortening (or vegetable oil) and spread in a thin layer onto baking sheet(but not too thin or the curls will breaking) Place in the freezer for 6-8 minutes to harden. Take out the chocolate from the freezer and leave on the counter for 2 minutes. Use a metal spatula and begin to scrape along the end of chocolate. If the chocolate is too hard it will break so wait for a while to soften at room temperature. If it’s too soft and won't make the curls place the chocolate back in the freezer.
  2. Gently arrange the curls on top of the cake and garnish with strawberries.
  3. Store in the fridge.


source:http://omgchocolatedesserts.com

The BEST Chocolate Cake

The BEST Chocolate Cake



Prep time:  35 mins
Total time:  35 mins

The BEST Chocolate Cake, perfect cake for chocolate lovers! Soft, tasty and very creamy! The BEST Chocolate Cake, great combination of chocolate and coffee, so you must try to make it!

INGREDIENTS
For Chocolate Cake:

  • 1½ cup all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup butter on room temperature
  • 1 cup milk
  • 1 cup black coffee
  • ½ cup vegetable oil

For Frosting:

  • ½ cup unsalted butter
  • 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup chocolate chips


INSTRUCTIONS
For Chocolate Cake:

  1. Preheat oven to 350 F.
  2. Butter and flour 2 (8 inch) round cake pans and set aside.
  3. In a medium bowl, combine all-purpose flour, cocoa powder, baking powder, baking soda and salt.
  4. In the bowl of your mixer, beat butter and sugar, on medium speed for two minutes, until light and fluffy, add eggs one at a time, beating and scraping the sides of the bowl after each, add milk, black coffee and oil and mix until smooth.
  5. Slowly add dry ingredients to the wet ingredients with the mixer on low
  6. Spoon batter evenly into prepared pans and bake 10-15 minutes, or until a toothpick inserted in the center comes out clean.

For Frosting:

  1. In a medium bowl, combine butter powdered sugar, vanilla and beat until light and fluffy
  2. Add heavy whipping cream and beat about 5 minutes
  3. Add the melted chocolate chips and beat on medium speed until smooth.
  4. Place 1 layer on your cake stand, evenly cover the top with frosting
  5. Top with 2nd layer and top with frosting and spread the frosting around the sides evenly.
  6. Decorate as you wish


source:http://yummiestfood.com

BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING



These blueberry cupcakes with lemon cream cheese frosting are so quick and easy to make, not to mention delicious!

Prep Time 15 min
Cook Time 20 min
Total Time 35 min
Yields 24r
Recipe Type: Desserts

Ingredients

  • 1 box yellow cake mix (you can even use white cake mix, but this is what I had on hand)
  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup full fat yogurt
  • 1/2 cup buttermilk
  • 1 1/2 cups blueberries (fresh or frozen)

Lemon Buttercream:

  • 1/2 cup butter, softened
  • 1 package (8 ounce) cream cheese
  • 2 teaspoons lemon juice
  • 3 cups powdered sugar
  • Extra blueberries for garnishing


Instructions

  1. Preheat oven to 350 F (176 C) and line pans with cupcakes liners.
  2. For the Cupcakes
  3. Place the cake mix into a medium bowl and set aside.
  4. In another bowl combine the eggs, oil, yogurt and buttermilk. Using a hand mixer beat until fully incorporated.
  5. Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
  6. Fill cupcake liners 2/3 full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely at room temperature.
  8. For the Lemon Cream Cheese Frosting
  9. Beat butter and cream cheese until smooth.
  10. Add in lemon juice.
  11. Add the icing sugar a little at a time and beat until you reach the desired consistency.
  12. Pipe onto cooled cupcakes and top with fresh berries.


source:http://ikneadtoeat.com

Lemon Meringue Pie Bites

Lemon Meringue Pie Bites



Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 24

All the flavors of Homemade Lemon Meringue Pie packed into perfect portable dessert for any occasion or season. – Best Ever Lemon Meringue Pie Bites....

Ingredients

  • Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
  • 4 egg yolks + 1 egg for egg wash
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons butter
  • Meringue
  • 4 egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • Pinch of salt
  • 3/4 cup sugar


Instructions

  1. Filling : Whisk egg yolks in medium size mixing bowl and set aside.
  2. In a medium saucepan, combine cornstarch, water, sugar and salt. Stir constantly over medium low heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat and reduce the heat to low.
  3. Pour half of this mixture into the egg yolk mixture in a thin stream, whisking constantly. Now, pour the "hot" egg mixture back into the saucepan, whisking constantly.
  4. Return to the stove and cook for an additional 3 minutes stirring constantly.
  5. Remove from heat and stir in lemon juice and lemon zest. Finally whisk in butter one tbsp at a time. Stir occasionally until cool. (Setting in the bowl and placing in a larger bowl of ice will speed this up.).
  6. Preheat oven to 350 degrees.
  7. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
  8. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
  9. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
  10. Brush egg wash from one egg to the top edges of each pie.
  11. Bake for 15-20 minutes or until golden around the edges.
  12. Remove from oven and let the crust cool. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan.
  13. Spoon the lemon filling into each baked and cooled mini pie crust almost up to the top.
  14. Meringue: In a large bowl, beat egg whites until soft peaks form. Add the cream of tarter and salt and gradually beat in sugar until glossy, about another 10 minutes. Fill a pastry bag with the meringue and top filled mini pies.
  15. When ready to serve, preheat the broiler to high. Place mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes, or brown the merinque with a kitchen blow torch.
  16. Serve immediately or refrigerate until ready to serve.


source:http://sugarapron.com

Lemon Lava CakeConfectioners Powdered Sugar

Lemon Lava CakeConfectioners Powdered Sugar



Prep time :0:10
Bake/Cook time :0:15
Yield :8 Lava Cakes

INGREDIENTS

  • 5 ounces white chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup all-purpose flour*
  • 1/2 cup Dixie Crystals Confectioners Powdered Sugar
  • 1/2 cup Lemon Curd
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 4 large egg yolks
  • to garnish Dixie Crystals Confectioners Powdered Sugar


DIRECTIONS

  1. Preheat oven to 425°F. Butter 8 six-ounce ramekins. Place on baking sheet. Set aside.
  2. In a large microwave safe bowl, microwave white chocolate and butter for 1 minute. Stir and continue microwaving in 15 second intervals until melted and smooth.
  3. Once melted, whisk in flour, powdered sugar, lemon curd, lemon zest and vanilla extract. Add eggs and egg yolks, whisking until well combined.
  4. Divide evenly among prepared ramekins. Bake for 15 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes.
  5. Run a butter knife around the edge of the cake to loosen the cake. Invert onto serving plate and top with powdered sugar. Serve immediately.


source:http://www.dixiecrystals.com

NO BAKE STRAWBERRY LEMON CAKE

NO BAKE STRAWBERRY LEMON CAKE



yield: 9-12 SERVINGS

No Bake Strawberry Lemon Cake – this easy lemon cake recipe starts with lemon madeleines and is full of fresh lemon whipped cream and strawberries!

INGREDIENTS:

  • 2 cups heaving whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Zest from 1/2 lemon
  • 24 Donsuemor Lemon Madeleines
  • 1 pound fresh strawberries, hulled and chopped


DIRECTIONS:

  1. Beat whipping cream in a large bowl with a hand or a stand mixer. While mixing, add the powdered sugar and vanilla. Beat until whipped cream forms.
  2. Line the bottom of an 8×8” pan with 12 madeleines. Top with half the whipped cream. Add half the strawberries and the other 12 madeleines. Top with the rest of the whipped cream and the rest of the strawberries. Cover and chill at least 1 hour before serving. Best eaten the day it’s made.


source:http://www.crazyforcrust.com

Lemon Coconut Cake

Lemon Coconut Cake



yield: SERVES 12-14
prep time:35 MINUTES
total time:4 HOURS (INCLUDES COOLING)

To make the best possible lemon coconut cake, make sure to read my notes in the post and below before beginning.

Ingredients:

  • 3 cups (300g) sifted cake flour (spoon & leveled)1
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) coconut milk, at room temperature2
  • 1/2 cup (120ml) buttermilk, at room temperature2
  • 1 and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 5 large eggs, at room temperature
  • 1 Tablespoon (15ml) vanilla extract
  • optional: 1 teaspoon coconut extract (I prefer the cake without it, but it's still tasty!)
  • 6 ounces sweetened shredded coconut (about 2 loosely packed cups)
  • 1 and 1/2 cups homemade lemon curd (full recipe)

Cream Cheese Frosting

  • 8 ounces (225g) full-fat brick style cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 2 Tablespoons (30ml) coconut milk or heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt
  • topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish


Directions:

  1. Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
  3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  4. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
  5. Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
  7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  8. Slice, serve, enjoy!
  9. Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.


Recipe Notes:

  • The batter makes a perfect sheet cake! Simply spread into a 12x17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through.
  • To increase the lemon flavor, feel free to add the zest of 1 lemon to the coconut cake batter. Keep in mind that this will take away from the cake's coconut flavor. Also optional for more lemon flavor: beat zest from 1 lemon into the cream cheese frosting.
  • To increase the coconut flavor, feel free to use the optional coconut extract listed. And/or you can add 1/2 teaspoon of coconut extract to the frosting.
  • Sift the cake flour before measuring it. Do NOT use all-purpose flour in this coconut cake. Your cake will be too-dense, solid, and heavy. Make sure you are sifting the cake flour to aerate it and rid lumps. I strongly encourage you to just buy cake flour, but as an alternative you can make a DIY cake flour. For every 1 cup of flour in this recipe, remove 2 Tablespoons of it and add 2 Tablespoons cornstarch in its place. Sift at least 3-4 times, then use in the recipe.
  • This recipe has been tested with equal parts coconut milk and buttermilk. I use this light coconut milk. If you can't get ahold of coconut milk, you can use 1 cup of buttermilk instead. Keep in mind that you will lose some coconut flavor in the cake. Buttermilk is required for this recipe. For a DIY version of buttermilk, add 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 1/2 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.


source:http://sallysbakingaddiction.com

Lemon Olive Oil Cake Recipe with Berries & Mascarpone

Lemon Olive Oil Cake Recipe with Berries & Mascarpone



Prep Time 1 hrs
Cook Time 50 mins
Total Time 1 hrs 50 mins
Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 826.8 kcal
Author: Florentina

The lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and finished with fresh blackberries. The perfect marriage between the classic Italian lemon olive oil cake and Tiramisu.

Ingredients

  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs organic pasture raised
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest from 1 lemon
  • A pinch of sea salt
  • 1 lb blackberries
  • 1/4 c edible flower blossoms

Blueberry Sauce

  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract

Mascarpone Cream

  • 4 large egg yolks organic pasture raised
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • 1.5 c whipped cream ( Stiff )
  • zest from 1 lemon

Lemon curd

  • 1/2 c lemon juice freshly squeezed
  • Zest from 1 lemon
  • 5 large egg yolks organic pasture raised
  • 1/2 c granulated sugar
  • 5 tbsp butter cut into 5 pieces.


Instructions
Make the Blueberry Sauce:

  1. Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.

Make the Lemon Curd:

  1. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
  2. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
  3. Preheat your oven to 325"F.
  4. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.

Make the Olive Oil Cake:

  1. In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
  2. Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
  3. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
  4. Transfer the cake batter into the buttered spring form pan.
  5. Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
  6. Transfer the cake to a cooling rack and allow to cool completely.

Make the Mascarpone Cheese Filling:

  1. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
  2. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
  3. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy. 

Assemble the Cake:

  1. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
  2. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
  3. Extra carefully slice the cake in half using a serrated knife.
  4. Place the bottom part on a plate or cake stand.
  5. Using a small spatula spread the chilled lemon curd on top of the olive oil cake. 
  6. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
  7. Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
  8. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.


Recipe Notes
Make sure the whipped cream is Stiff not runny.
If whipping your own cream, start with 1 cup of organic heavy whipping cream + 1 tbsp sugar. Whip with the whisk attachment until stiff, it should yield just about 2 cups of whipped cream.


source:https://ciaoflorentina.com/

Better Than Starbucks Lemon Loaf

Better Than Starbucks Lemon Loaf



Author: Erin @ Delightful E Made
Recipe type: Dessert
Cuisine: American
Serves: 10

If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.

Ingredients

  • 1½ c. flour
  • 1 (3.4 oz.) package, instant Lemon pudding mix
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 2 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 2 tsp. lemon extract
  • ⅓ c. fresh lemon juice
  • ½ c. oil
  • ¾ c. plain Greek yogurt
  • zest of one lemon

Frosting:

  • 3 Tbsp. Butter, soft but not melted
  • 1½ c. powdered sugar
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon extract


Instructions

  1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
  2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
  3. After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
  4. For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.


source:https://lilluna.com

LEMON CAKE ROLL

LEMON CAKE ROLL



yield: 10 SERVINGS

Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasion.

INGREDIENTS:
CAKE:

  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
  • Zest of one lemon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling

FILLING:

  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 cup lemon curd (or pie filling would work too)
  • Powdered sugar, for dusting


DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
  2. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
  3. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
  8. Gently fold in the lemon curd. Chill until ready to use.
  9. When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.


source:http://www.crazyforcrust.com

Grapefruit Pound Cake

Grapefruit Pound Cake



From Cooking Light

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 2 large eggs
  • 1/4 cup canola oil
  • 2 tablespoons grated grapefruit rind
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • For the glaze:
  • 1/2 cup fresh grapefruit juice
  • 1 1/4 cups powdered sugar


Instructions

  1. Preheat oven to 325F.
  2. Coat a 10-inch tube pan with baking spray. Whisk together flour, baking powder, and salt to remove lumps.
  3. Place granulated sugar, butter, and cream cheese in the bowl of a standmixer; beat at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
  4. Add flour mixture and milk alternately to the butter mixture. Spoon batter into pan and smooth out the top with a rubber spatula.
  5. Bake about 1 hour or until a wooden pick inserted in center comes out mostly clean. Cool in pan on a wire rack 10 minutes. Invert cake. Cool completely before glazing.
  6. To make the glaze, place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Whisk in powdered sugar until the mixture is smooth. Drizzle over cake.


source:http://fakeginger.com