Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

HOMEMADE CHOCOLATE OREO CAKE

November 17, 2019
A damp cake filled with oreo cookie icing! And not simply any oreo cookie icing – it's filled with crushed up Oreos. 

HOMEMADE CHOCOLATE OREO CAKE
HOMEMADE CHOCOLATE OREO CAKE

Oreos are one in all my favorite cookies for in all probability forever. I fully love them. The filling is that the better part. I don’t even hassle ingestion an everyday oreo cookie. solely double stuf here. I’ve seen the new mega stuf ones, however haven’t tried them. I actually have been tempted such a large amount of times, however currently that I bake most I simply can’t. If I’m reaching to permit myself to style the items I build, I can not be Downing a whole box of Oreos too.

The cake layers ar created with the foremost damp cake you’ll ever have. attempt it once and you’ll ne'er build another cake. It’s wonderful. Plus, there’s no fancy combining methodology – everything is all mixed along right within the bowl.

HOMEMADE CHOCOLATE OREO CAKE

INGREDIENTS :
CHOCOLATE CAKE :

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) boiling water

OREO ICING :

  • 1 1/2 cups (336g) butter
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 1 1/2 cups (284g) shortening
  • 6–7 tbsp (90ml-105ml) water

CHOCOLATE GANACHE :

  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos, optional

INSTRUCTIONS  :

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add all dry ingredients to a large bowl and whisk together.
  3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  4. Add vanilla to boiling water and add to mixture. Mix well.
  5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7. Make icing while cakes cool. Beat together butter and shortening until smooth.
  8. Slowly add 4 cups of powdered sugar and mix until smooth.
  9. Add vanilla and Oreo crumbs and mix until smooth.
  10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  12. Once cakes are cool, remove cake domes from top with a large serrated knife.
  13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
  16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
  19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
  20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

CHOCOLATE SOUR CREAM BUNDT CAKE

November 11, 2019
A deliciously made Chocolate soured cream Bundt Cake lined during a creamy two-ingredient chocolate ganache. With an upscale, velvety texture, this is often easy my favorite cake formula. 

Especially once it’s dripping with bittersweet chocolate ganache. This Chocolate soured cream Bundt Cake is one in all those superb homespun desserts that everybody can simply love.

CHOCOLATE SOUR CREAM BUNDT CAKE
CHOCOLATE SOUR CREAM BUNDT CAKE

The cake features a velvety texture and therefore the addition of soured cream adds pretty depth of flavour. Simple, sweet and ideal for chocoholics such as you and Maine.

The magnitude relation of chocolate to cream can vary, reckoning on what you're mistreatment it for. A bit less cream, can create a thicker ganache, whereas additional cream, a drippy ganache. Your ganache can fix up over time and may be keep within the electric refrigerator, if you’re not mistreatment it without delay.

CHOCOLATE SOUR CREAM BUNDT CAKE

INGREDIENTS :
Chocolate cake:

  • 2 teaspoons vanilla extract
  • 245 grams (1 and 3/4 cup) plain flour
  • 230 gram (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 135 grams (3/4 cup) brown sugar
  • 3 large eggs, room temperature
  • 60 grams (3/4 cup) cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 120ml (1/2 cup) hot water
  • 240 ml (1 cup) sour cream, room temperature

Chocolate ganache:

  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 180 ml (3/4 cup) thickened or heavy cream

INSTRUCTIONS :

  1. Grease your bundt cake tin really well with butter. Preheat the oven to 180 C (360 F). In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
  2. Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
  3. In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
  4. Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and  fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
  5. Pour chocolate batter into prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
  6. To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
  7.  Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.

TURTLE CHEESECAKE

October 10, 2019
This Turtle Cheesecake formula is formed with a cracker crust and many of caramel, chocolate and pecans! Its wealthy, creamy and certain to be successful.

This Turtle Cheesecake is formed with many layers of turtle flavors throughout. To start, there’s the crust. additionally to cracker crumbs, the crust has pecans right it sure further flavor and crunch. 

TURTLE CHEESECAKE

The cheesecake filling includes a layer of caramel with additional pecan chips mixed in, a layer of chocolate and so a creamy sugar cheesecake. The total cheesecake is lidded with even additional buttery caramel, sleek chocolate and firm pecan chips. 

The final cheesecake is sleek, creamy and therefore the good combination of turtle candy flavors and cheesecake. Such a fun vacation course that produces an excellent various to pumpkin!

TURTLE CHEESECAKE

INGREDIENTS :
CARAMEL SAUCE:

  • 2 cups (414g) sugar
  • 1/4 cup (28g) pecan chips
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted

CRUST:

  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips

FILLING:

  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 1 1/2 tbsp vanilla extract
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 3 large eggs
  • 1 cup (144g) light brown sugar


CHOCOLATE DRIZZLE:
  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

INSTRUCTIONS :

  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
  4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
  5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
  6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
  7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  9. Bake the crust for 10 minutes, then set aside to cool.
  10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
  11. Reduce oven temperature to 300°F (148°C).
  12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
  13. To make the cheesecake filling, put the chocolate chips in a small bowl.
  14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  15. Pour the chocolate into an even layer over the caramel sauce in the crust.
  16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  17. Add the sour cream and vanilla extract and mix on low speed until well combined.
  18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  19. Pour the cheesecake batter into the crust, over the chocolate.
  20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
  22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  24. Remove the cheesecake from the oven and remove the water bath and wrapping.
  25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
  26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
  27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
  28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.


PUMPKIN CARAMEL CREAM CHEESE POKE CAKE

October 06, 2019
The ultimate fall dessert! This pumpkin poke cake is drizzled with caramel sauce, opaque with a downy cheese ice and lidded with even a lot of caramel sauce.

PUMPKIN CARAMEL CREAM CHEESE POKE CAKE

This past summer I created a coconut milk Poke Cake. Very similar to the coconut version, this poke cake is pretty straightforward to form, because it starts with a boughten ready-mix.  

To bring this sweet full circle, I then high the cheese ice with another drizzle of caramel sauce. Makeing the cake further pretty, I used a strip to tug lines through the icing to cream a fairly cloth style.

PUMPKIN CARAMEL CREAM CHEESE POKE CAKE

INGREDIENTS :

  • 3 eggs
  • 1/2 c. vegetable oil
  • 1 c. water
  • 1 box, spice cake mix
  • 1 c. canned, pumpkin puree
  • 3/4 c. caramel ice cream topping, divided
  • 1 (8 oz.) pkg, cream cheese, room temperature
  • 2 Tbsp. milk
  • 1 c. powdered sugar
  • 1 1/2 c. whipped topping (like Cool Whip)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
  2. With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
  3. As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
  4. Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
  5. Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

ALMOND COCONUT CAKE

October 01, 2019
Almond cake could be a delicious mix of almond, coconut, chocolate and lemon flavors. Almond cake and chocolate coconut filling with a touch of lemon flat-topped with Raffaello candies and desiccated coconut.

Although the cake is basically lovely and delicious I can’t say that it tastes like Ferrero Raffaello confectiones. It's wet and soft almond sponge created with suntanned butter.

ALMOND COCONUT CAKE

The filling is created with chocolate, coconut milk, cream and Greek yoghurt, however it additionally incorporates a hint of lemon flavor because of freshly squeezed juice another into thawed chocolate. It’s coated with thick layer of desiccated coconut. Within the finish it's the proper combination of of these flavors. I created many changes from original direction. I skipped grated lemon rind within the filling, as a result of i assumed it'll be overwhelming.

ALMOND COCONUT CAKE

INGREDIENTS :
For almond sponge:

  • 1/2 cup + 1 tablespoon (125 g) unsalted butter
  • 3.5 oz (100g) toasted almonds-ground
  • 1 cup (100g) sifted cake flour
  • 7 large egg whites
  • 1 and 3/4 cups ( 225 g) powdered sugar
  • A pinch of salt

Filling:

  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 14 oz. (390 g) white chocolate-chopped
  • 1 and 1/3 cups Greek yogurt
  • 1 tablespoon gelatin dissolved in 3 tablespoon cool water
  • 2 tablespoon freshly squeezed lemon juice

For decoration:

  • 1/3 cup heavy cream
  • 2 teaspoon powdered sugar(or more to taste)
  • 1 teaspoon vanilla
  • 8–10 Raffaello pralines
  • Shredded/Grated coconut (approximately 1 cup)


INSTRUCTIONS :

The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!
  1. To make the almond sponge:
  2. Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
  3. In a small saucepan heat the butter until lightly browned, then let it cool completely.
  4. Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.
  5. Divide the mixture on the two baking trays forming a thin layers (10 x 14 inch each).Bake for 15-16 minutes (until light golden)
  6. Let the almond sponge cool, then cut 2 circles from each layer. You should cut out one 7 inch round layer (that will be the base layer) and three 6 inch round layers.
  7. You can cut the leftover sponge into small rectangles and oven-dry them to make tasty breakfast biscotti.

To make the filling:

  1. Dissolve the gelatin in cold water.
  2. In a small saucepan heat the coconut milk and heavy cream until it boils. Remove from the heat and let it cool for a few minutes, then add chopped white chocolate and stir until it has melted completely. Add the dissolved gelatin and stir until it’ melted completely through the heat of the coconut milk and chocolate. Finally, stir in lemon juice and let it all cool to room temperature (it will take some time to cool the chocolate and milk mixture to room temperature, about an hour and you should stir it periodically)
  3. Add the Greek yogurt and put it in the fridge for a few minutes to thicken. NOTES: When you combine the chocolate mixture and yogurt and set it in the fridge for 10-15 minutes it will seems chilled but it will still be thin and runny!!! Don’t worry it will thicken overnight while the cake is in the mold and placed in the fridge!!!

To assemble the cake:

You’ll need ring from springform pan or pastry ring (it should be 7 inch in diameter and 3.5 -4 inch tall)!!!
  1. Place the 7 inch layer of sponge in a spring form and pour 1/4 of the filling. Continue with 6 inch sponge and pour 1/4 filling on each. Place the cake in the fridge overnight (or at least for 5-6 hours)
  2. Beat 1/3 cup heavy cream with 1 teaspoon vanilla and powdered sugar to taste, until stiff peaks form. Spread the cream on top of the cake then gently remove the cake from the mold and decorate the side and top with coconut, garnish the top with Raffaello candies.
  3. Store in the fridge.

TRES LECHES CAKE

September 25, 2019
The best authentic Tres Leches Cake. Associate degree extremist light-weight cake soaked in an exceedingly sweet milk mixture and flat-top with recent topping and cinnamon. This straightforward Mexican course is one in all our favorites! 

Tres leches virtually means that, “three milks” associate degreed tres leches cake is an extremist light-weight cake soaked in an exceedingly sweet milk mixture.  Tres leches cake could be a common cake in Mexico and geographical area.  

TRES LECHES CAKE

The cake {is similar|is associate degreealogous|is comparable} to an angel food cake. The whipped egg whites within the batter create it further light-weight and spongy. Once baking the cake you poke holes in it with a fork and pour 3 forms of milk over the top–evaporated milk, sugared milk, and whole milk–hence the name “tres leches”.

Spread sugared topping everywhere the highest and end it off with a sprinkle of cinnamon, and a few recent sliced strawberries if you would like.

TRES LECHES CAKE

INGREDIENTS :

  • 5 large eggs , separated
  • 1 cup granulated sugar , divided
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1/4 cup whole milk

For the whipped topping:

  • 3 Tablespoons granulated sugar or powdered sugar
  • 1/2 teaspoon vanilla extract
  • ground cinnamon , for topping
  • 1 pint heavy whipping cream , for Whipping

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
  2. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
  3. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
  4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  6. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
  7. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  9. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
  10. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

THE BEST SIMPLE CHOCOLATE CAKE

September 24, 2019
A rich and decadent damp cake with a raspberry jam center paired with straightforwardst|the best} chocolate-sour cream topping really build this direction the simplest simple cake ever!

No creaming butter and sugar with this direction either, to not mention, it whips up in one bowl! That’s right, place your significant stand mixer into the cupboard! 

THE BEST SIMPLE CHOCOLATE CAKE

The cake is made and damp however not excessively chocolatey with simply the proper quantity of sweetness. Julia necessitate the cake to be paired with a raspberry jam filling that adds a pleasant bit. Additionally to the current nice cake direction, is that the chocolate-sour cream topping. Currently I’ll admit, after I 1st browse that it needed 3 ingredients solely, I used to be a touch skeptical. In all probability as a result of accustomed be} used to creating ancient buttercream topping with typical butter and granulated sugar. The ingenuity of the chocolate-sour cream topping very seals the whole factor.

THE BEST SIMPLE CHOCOLATE CAKE

INGREDIENTS :

  • 1 cup [200 g] sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/4 cups [150 g] all-purpose flour
  • 1 cup [240 ml] strong black coffee, at room temperature
  • 3/4 cup [75 g] Dutch-processed cocoa powder, sifted if lumpy
  • 8 tbsp [110 g] unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup [240 ml] buttermilk or plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup [160 g] raspberry jam (seeded or seedless)

Frosting :

  • 3/4 cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
  • 3/4 cup [180 ml] sour cream, at room temperature
  • 1 tbsp maple syrup
  • Fresh raspberries or chocolate curls (as pictured) for serving, completely optional

INSTRUCTIONS :

  1. Preheat oven to 350°F.
  2. Butter the bottom and sides of two 8-in cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper and set pans aside.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (I used a small kitchen scale, but you can also use a measuring cup to be accurate).
  4. Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack an let cool completely.
  5. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (I had to give the pans a lil’ whack to get them to release from the pan). Peel and discard the parchment paper.

For the frosting :

  1. Melt the chocolate (in a microwave-safe bowl) in the microwave in 30 second increments, stirring between each increment. Remove from heat and whisk in the sour cream and maple syrup. The frosting should be smooth and silky. Refrigerate the frosting until the cakes have cooled (about an hour or so). The frosting will thicken as it cools.
  2. Once cakes have cooled, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up- this way you get a nice flat top.
  3. Using a small offset spatula, spread the frosting all over the sides and top of the cake. Julia says there is no need to be perfect with this step- you can frost however you like, rustic-looking or smooth. Feel free to garnish and decorate with raspberries or however you like.
  4. Let the cake sit for about an hour before serving. I put mine back into the refrigerator overnight and served cold the next day, it was divine!
  5. Enjoy!

PUMPKIN COFFEE CAKE

September 19, 2019
This is the autumn instruction you’ve all been waiting for- Pumpkin low Cake! An enormous slice of spiced pumpkin cake with cheese filling within the center and fresh brown sugar-cinnamon crumbs on prime, drizzled with sweet glaze, paired with a cup of low is ideal thanks to begin a fall day.

PUMPKIN COFFEE CAKE

Cream cheese filling makes this wet and flavourful, spiced pumpkin cake extremely special. You'll eat it for a breakfast or a snack, however it look fancy enough to indicate off at a Allhallows Eve party or to be served as a course once Thanksgiving dinner.

No matter once or wherever you eat it, you’re planning to love this Pumpkin low Cake.  The cake itself isn't too sweet, however it’s terribly wet and flavourful. Fresh brown sugar-cinnamon streusel topping and granulated sugar glaze sweeten the cake. Once you grab a fork and dig in, you’ll have the proper dance orchestra in each single bite.

PUMPKIN COFFEE CAKE

INGREDIENTS :
For Crumb Topping:

  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • ¾ cup flor
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 1 ¾ cups flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg + 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

Glaze:

  • 3/4 cup powdered sugar
  • 1–2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS :

  1. First make the crumbs: in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  2. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  3. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
  4. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  5. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  6. Add dry ingredients and mix to combine.
  7. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 45 minutes because if you bake it too long the cake will be dry.
  8. After 20 minutes run a thin knife around the cake, release the ring from springform pan and take it off.
  9. To make the glaze stir together powdered sugar and cream (or milk) and drizzle over the cake.

LEMON RASPBERRY BUNDT CAKE

September 11, 2019
Moist and clear sweet, this Lemon Raspberry Bundt Cake is thus excellent for Easter or Mother’s Day brunch! Loaded with contemporary lemon peel, juice, and raspberries, this cake is loaded with flavor. Excellent for breakfast, brunch, or dessert!

LEMON RASPBERRY BUNDT CAKE

You’ll additionally want cheese, butter, granulated sugar, juice, and flavourer to form the icing. However if you would like a brilliant easy cake, this formula may be served while not the frosting! Instead, sprinkle it with granulated sugar and serve with contemporary raspberries.

While the cake cools, you'll be able to ready your cheese frosting! And that’s as simple as beating the cheese and butter, moving within the confectioners’ sugar, then adding within the juice and lemon peel. Simply take care you whip it till it’s nice and fluffy!

LEMON RASPBERRY BUNDT CAKE

INGREDIENTS :

For the Lemon Raspberry Bundt Cake:
  • 2 cups  (227g/8 ounces) fresh or frozen raspberries 
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 teaspoon baking soda 
  • 2 and 1/2 cups (10 and 1/4 ounces) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 teaspoon lemon extract, optional 
  • 5 large eggs, at room temperature
  • 3 Tablespoons all-purpose flour
For the Cream Cheese Frosting:
  • 2 and 1/2 cups confectioners' sugar, sifted, more if needed
  • 1 Tablespoon lemon juice
  • 4 ounces full-fat cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/8 teaspoon salt (tiny pinch!)
  • 1/2 teaspoon lemon extract 
For Decoration: 


  • Lemon slices
  • Fresh raspberries
  • Lemon zest 

INSTRUCTIONS :
For the Lemon Raspberry Bundt Cake:
  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
  2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon zest and lemon extract, if using.
  4. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
  5. In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
  6. Scrape the batter into the prepared pan.
  7. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  2. Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

September 08, 2019
London Fog Cake from Tessa Huff stratified reference book. Moist, decadent chocolate cake crammed with Earl gray buttercream and topped  with homespun salt-cured caramel!

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

Layered, is all regarding baking, building, and styling spectacular cakes from begin to end. Everything from 2 layer cakes to 6 layer cakes, and everything in between. It's good for beginners wanting to urge their feet wet, also as skillful bakers.

This London fog cake consists of three-layers of cake (the batter uses each freshly brewed low and oil, that keeps it additional moist!). It's then crammed with AN Earl gray infused swiss topping buttercream (YES), and eventually topped  with a generous layer of homespun salt-cured caramel.

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

INSTRUCTIONS :
FOR THE CAKE:
  1. Preheat the oven to 350 F (175 C). Grease and flour three 8-inch (20-cm) cake pans and set aside (see the note section for tips if you do not own three pans).
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
  3. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 3o seconds, or until combined.
  5. Evenly divide the batter (see my own notes for tips to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.
PREPARE THE SALTED CARAMEL:
  1. Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
  2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
  3. Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
  5. The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up t0 10 days.
EARL GREY BUTTERCREAM:
  1. Place 1 cup (2 sticks/225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
  2. Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
  3. With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
  4. With the mixer on low speed, add the vanilla, tea infused butter, and remaining 1 cup (225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
ASSEMBLE THE CAKE:
  1. Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on 1/2 cup (120 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
  2. Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding 1/2 cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.
  3. The cake will keep in the fridge for up to 4 days; it may also be frozen. Store any remaining caramel sauce separately in the fridge for up to 2 weeks.

CHOCOLATE MOUSSE MUD CAKE

September 04, 2019
Chocolate Mud Cake could be a dense, fudgy cake with a decent crumb. It's associate intense chocolate flavour from each the cocoa and liquified chocolate within the batter.

CHOCOLATE MOUSSE MUD CAKE

A gorgeous, dense mud cake base flat-topped with sleek, creamy, straightforward mousse. This show stopping chocolate mud cake is roofed with a chocolate mirror glaze and is abasement at its best.

This indulgent and beautiful cake isn't your everyday cake. The mud cake formula is simple and ends up in an ideal chocolate mud cake that's then flat-topped with a smooth sleek mousse.  

Chocolate mud cake could be a favorite among cake decorators thanks to it’s stability creating it straightforward to embellish and stack, and it carves with good straight cuts and no crumbs.

CHOCOLATE MOUSSE MUD CAKE

INGREDIENTS :
FOR THE CHOCOLATE MUD CAKE

  • 113 g (1 stick / 1/2 cup) unsalted butter
  • 50 g  (1.8oz) dark (70%) chocolate
  • 200 g  (1 cup / 7oz) light brown sugar
  • 1  cup  (130g / 4.6oz) plain (all-purp) flour
  • 1/4 cup cocoa
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 2 large eggs
  • 1/3 cup milk
  • ½  teaspoon  vanilla extract

FOR THE CHOCOLATE MOUSSE:

  • 2 1/2  cups  whipping cream, divided
  • 57 g (1/2 stick / 1/4 cup) unsalted butter
  • 2 tablespoons icing sugar (notes)
  • 200 g  (7oz) dark (50%) chocolate

CHOCOLATE GLAZE (OPTIONAL):

  • ½  cup  water
  • ½  cup  cream
  • ¾  cup  caster (superfine) sugar
  • 2  teaspoons powdered gelatine
  • ½  cup  dutch cocoa

INSTRUCTIONS :
FOR THE CHOCOLATE MUD CAKE :

  1. Grease and line a 9 inch / 22cm round springform tin with baking paper. Preheat the oven to 180C / 350F / 160C fan forced.
  2. Combine the butter and chocolate in a saucepan over low heat and stir until everything is melted and you have a smooth liquid. Allow to cool for a few minutes.
  3. In a medium bowl, sift together the flour, cocoa, baking powder and salt and place aside.
  4. In a large bowl, whisk together the sugar, eggs and milk until well combined. Whisk in the melted chocolate and butter.
  5. Add the dry ingredients and whisk through until just combined.
  6. Pour the batter into the prepared tin and bake for around 25-28 minutes, until a toothpick inserted comes out with just a crumb or two attached.
  7. Using a clean tea towel, very gently press down all over the top of the cake to flatten out any dome and press out a little to the edges to make sure the sides of the cake are right up against the tin. This step is optional but it will give your cake nice straight layers. Leave it in the tin to cool.

FOR THE CHOCOLATE MOUSSE (only once the cake has cooled) :

  1. Pour 1/2 cup cream into a small saucepan and the remaining cream into a glass bowl and place in the fridge.
  2. Heat the 1/2 cup of cream, chocolate, butter and sugar over very low heat and stir until almost everything is melted. Remove from heat as soon as just a few lumps are left and stir until you have a smooth ganache. Pour it straight into a glass bowl and let it cool to room temperature.
  3. Once the ganache has cooled, beat the remaining 2 cups cream to soft peaks. Using a spatula, stir about 1/2 cup of the whipped cream straight through the ganache to lighten it. Now fold the remaining cream, in two parts, into the mousse until just mixed through. Be very careful not to overmix the mousse or you'll knock the air out, making it dense.
  4. Spread the mousse over the cake base, then smooth out the top with an offset spatula.

FOR THE CHOCOLATE MIRROR GLAZE (this can take up to an hour to cool to the right consistency):

  1. Sprinkle the gelatine over ¼ cup of water and allow it to ‘bloom’ for 5 minutes while you get on with the rest.
  2. Combine the other ¼ cup of water, the cream, sugar and cocoa in a saucepan over low heat. Whisk to combine then use a spatula to stir over low heat, until the sugar has dissolved completely. Keep the heat low, it must not come to a boil.
  3. Add the gelatine and water mixture and whisk in thoroughly.
  4. Pour the glaze through a sieve into a jug (to remove any lumps). Now place the jug in the fridge or even the freezer until it cools enough to coat a metal spoon without running straight off. If there is a light film or skin on the top of the glaze, make sure to skim that off with a spoon before using.
  5. Remove the outer frame of the spring form tin and the baking paper carefully. Optional extra step: If you want to smooth the mousse out a little around the sides and top see the notes section.
  6. With the cake still on the baking tin base, sit it on top of a flat bowl inside a larger flat bowl or plate with high sides. Pour the glaze over the cake and use a large flat metal spatula to smooth it and push it over the edges, being careful not to press into the mousse. Remove the cake to drain the bowl back into the jug and repeat a second or even third time.
  7. Leave the cake in the fridge to set for at least an hour before carefully removing the base. The tin base should come away fairly easily, then holding the cake underneath with one hand, use the other to peel back the baking paper halfway. Swap hands and remove the paper entirely. Use a sharp knife to run around the bottom edge to tidy up where the set glaze is not straight. Transfer to a cake plate and serve.


HOMEMADE STRAWBERRY CAKE

September 01, 2019
This homemade  Strawberry Cake is jam-packed with sweet, contemporary strawberry flavored! Dampish strawberry cake layers square measure paired with a strawberry cheese icing for the last word strawberry cake!

To make this superb Strawberry Cake, you’ll embark along with your strawberries, puree them then cook them till reduced by 0.5. Ultimately you’ll pack one pound of strawberries into these cake layers within the style of 3 fourths cup of strawberry reduction. Rock on!

HOMEMADE STRAWBERRY CAKE

From there, you’ll truly use the reverse creaming technique during this cake, as opposition the regular creaming technique, that you see most frequently around here.

This homemade  Strawberry Cake is soft, dampish and jam-packed with strawberry flavor! It’s specifically what you’re wanting in a very strawberry cake. And if you’ve ne'er tried the creaming technique, this is often a good probability to do it. You’ll fall taken with with the convenience of the strategy and therefore the tender cake it offers you. Enjoy!

HOMEMADE STRAWBERRY CAKE

INGREDIENTS :
STRAWBERRY CAKE:

  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) milk
  • 4 large eggs
  • 3 cups (400g) of quartered strawberries
  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp vanilla extract
  • 1 1/2 cups (310g) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 7–9 drops pink food color, optional

STRAWBERRY CREAM CHEESE FROSTING:

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 cups (46g) freeze dried strawberries
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup chopped strawberries

INSTRUCTIONS :
  1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
  2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
  3. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
  4. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
  5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
  6. 6. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
  7. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  8. Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
  9. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
  10. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
  11. Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
  12. Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
  13. Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
  14. To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
  15. In a large mixer bowl, beat the cream cheese and butter together until smooth.
  16. Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
  17. Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
  18. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
  19. Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
  20. Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
  21. Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
  22. Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
  23. Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.

Featured Post

BBQ PINEAPPLE CHICKEN SANDWICHES

These tasty BBQ Pineapple Chicken Sandwiches area unit simply another good way to get pleasure from BBQ Pineapple chicken! I created th...