Pistachio Cake with Honey Vanilla Buttercream

Pistachio Cake with Honey Vanilla Buttercream

This pistachio cake with honey vanilla buttercream frosting is a true celebration cake - with a light crumb and a delectable frosting, it's the kind of cake that you will never forget after that first bite.

Yield: 1 triple layer 8-inch cake

For the cake

  • 1 cup shelled pistachios
  • 2½ cups cake flour
  • ¾ cup all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup unsalted butter, softened
  • 1¾ cups sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temperature
  • ¼ tsp cream of tartar

For the buttercream

  • 1½ cups sugar
  • ⅓ cup flour
  • 1½ cups milk
  • ⅓ cup heavy cream
  • 1½ cups unsalted butter, soft, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tbsp honey


  1. Preheat the oven to 325. Grease and line three 8-inch cake pans with parchment paper.
  2. In the bowl of a food processor, pulse the pistachio meat until it is coarsely chopped. Remove 2 tbsp to a small bowl. Pulse the remaining pistachios until they have almost a powder-like consistency. Transfer to a large bowl and whisk together both the roughly chopped and fine pistachios with the all purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter in the stand mixer for 3 minutes. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add in the egg and mix until just combined.
  4. Turn the mixer to low. Pour 1½ cups ice water into a measuring cup. Add the flour/pistachio mix to the batter in three additions, alternating with the ice water, mixing each time until just combined. Scrape down the bowl and mix on low speed for a few more seconds.
  5. In a medium, clean bowl whisk together the egg whites with the cream of tartar until soft peaks form, about 3-5 minutes. Fold the egg whites into the batter.
  6. Divide the batter evenly among the cake pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for 20 minutes. Flip the cakes out of the pans, onto the rack and let cool completely before frosting. Remove parchment paper from the bottoms.
  7. For the buttercream, in a medium heavy saucepan, whisk together the flour and sugar. Add in the milk and cream and cook over medium heat, whisking frequently, until the mixture comes to a boil and then thickens, 10-15 minutes.
  8. Transfer the hot milk mixture to a stand mixer bowl and mix with the paddle attachment on high speed until cool, about 9 minutes. Reduce the speed to low and add the butter, a few pieces at a time, until it is full incorporated. Increase the speed to medium-high and beat until light and fluffy, a few minutes.
  9. Add in the vanilla and honey and continue mixing until combined. If the frosting is too soft, chill it and mix again.
  10. To assemble the cake, place one cake layer top side up on a serving platter. Use a long serrated knife to cut the top so that it is flat and even. Spread a little over a cup of frosting on top. Add the next later and, again, trim so that it is flat. Top with another cup of frosting. Add the remaining cake layer and trim the top again. Spread cake with a very thin layer of frosting for the crumb coating. Put in the freezer for 5-10 minutes. Spread the sides and top of the cake with the remaining frosting and decorate as desired.

Slightly adapted from Baked Explorations: Classic American Desserts Reinvented

source :http://joanne-eatswellwithothers.com

Lemon Molten Lava Cakes

Lemon Molten Lava Cakes

Yield: 7 servings


  • 1 (4 oz) white chocolate baking bar, broken into pieces
  • 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
  • 2/3 cup (92g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/4 tsp salt
  • 4 large eggs
  • 4 large egg yolks
  • 3/4 cup (226g) bottled lemon curd (tested with Dickinson's)
  • 1 1/2 Tbsp fresh lemon zest
  • 1/2 tsp vanilla extract


  • 1/2 cup (120ml) heavy cream
  • 1 1/2 (12g) Tbsp powdered sugar
  • Fresh berries (optional)
  • Mint leaves (optional)


  1. Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet.
  2. Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50% power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds. Now at this point be sure you have all remaining cake ingredients ready to add because if you add the flour and let it sit very long the mixture will thicken and clump and it just won't mix together as well). Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
  3. Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about 2/3 full (1/2 cup in each). Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 - 17 minutes. Let cool on a wire rack 10 minutes (meanwhile whip heavy cream. Alternately you can let them cool just a few minutes and serve really warm dusted with powdered sugar and omitting the whipped cream). Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.

For the toppings:

  1. In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form. Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip. Pipe whipped cream over cakes, top with berries and garnish with mint.

Recipe source: adapted from Land O Lakes

Chocolate Hazelnut Mousse Cake

Chocolate Hazelnut Mousse Cake

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course: Dessert
Servings: 10

A light, fluffy chocolate mousse is spread on a chocolate hazelnut shortbread crust, and topped with a simple bittersweet chocolate ganache    

For the Shortbread Crust:

  • 1/4 cup hazelnuts, skins rubbed off - about 34 hazelnuts
  • 2 tablespoons granulated sugar
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup unsalted butter, room temperature
  • 2 tablespoons Dutch-process cocoa powder
  • pinch of salt

For the Mousse:

  • 1 teaspoon unflavored gelatin
  • 3 tablespoons cold water
  • 1/2 cup Nutella Hazelnut Spread
  • 1/4 teaspoon espresso powder
  • 1/2 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons Dutch-process cocoa powder
  • 3 tablespoons granulated sugar

For the Ganache:

  • 1/3 cup heavy cream
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup toasted chopped hazelnuts for garnish

To make the shortbread crust:

  1. Preheat oven to 350 degrees. Invert the bottom of an 8" springform pan (to make it easier to slide the shortbread base off the bottom) then lock on the sides of the pan. Line the bottom with a round of parchment paper.
  2. Place the hazelnuts and granulated sugar in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the flour, butter, cocoa and salt and pulse to form a cohesive dough.
  3. Press the dough evenly onto the bottom of the prepared springform pan. Using a fork, prick the base all over and then bake just until it is just dry to the touch, about 18-20 minutes. Cool completely on a wire rack. Remove the sides of the pan and carefully remove the parchment from under the shortbread. Reattach the sides of the pan around the shortbread base. Set aside.
  4. While the crust is baking and cooling, prepare the mousse:
  5. Place the water in a small, heavy-bottom saucepan then sprinkle with the gelatin. Set aside until the gelatin is softened, about 5 minutes. Heat the softened gelatin over low heat and stir just until melted. Add the chocolate hazelnut spread and espresso powder and whisk until combined. Remove the pan from the heat source and transfer the mixture to a large mixing bowl. Add the mascarpone cheese and vanilla to the hazelnut mixture and whisk until combined.  
  6. In the bowl of a stand mixer fitted with the whisk attachment, beat together  1 1/2 cups of heavy whipping cream, 2 tablespoons cocoa powder and 3 tablespoons sugar on low speed just until combined. Increase speed to high and beat until the cream holds soft peaks. Whisk one third of the whipped cream into the mascarpone mixture. Using a rubber spatula, fold in the remaining whipped cream until blended. Spoon the filling into the springform pan on top of the shortbread crust. Using an offset spatula, smooth the top, cover and refrigerate at least 3 hours.

To prepare the ganache:

  1. In a small saucepan, bring the heavy cream to a simmer over medium heat.  Remove from the heat source and add the chopped bittersweet chocolate.  Allow the mixture to set for 2-3 minutes, then lightly whisk until the chocolate is completely melted.  Set aside to cool until cooled, but still pourable and slightly thickened.

To assemble,

  1. run a thin warm knife around the inside of the springform pan.  Remove the sides and carefully slide the cake onto a serving plate or cake stand.  Pour the ganache onto the top of the cake and gently spread it to the edges, allowing a little ganache to drip decoratively down the sides.  Garnish with chopped hazelnuts if desired.  

Recipe Notes

  1. The covered cake can be refrigerated for up to 2 days before adding the ganache glaze. 
  2. To cut the cake, warm a large, thin knife under hot running water.  Dry the knife then gently cut each piece, wiping the knife clean between cuts.
  3. You will need an 8" springform pan to prepare this recipe.
  4. The total time does not include refrigeration

recipe adapted from Epicurious




Matcha green tea is mixed with white chocolate to create these delicate cakes with a molten lava center.


  • 1/3 cup white chocolate chips
  • 3 tbsp unsalted butter, melted
  • 1/4 cup granulated white sugar
  • 1 large egg
  • 3 tbsp all purpose flour
  • 1 tbsp high quality matcha powder (I use Maeda-En Ceremonial Quality)
  • powdered sugar for dusting


  1. Add white chocolate to a medium or large glass mixing bowl. Find a pot that is slightly smaller in diameter than your mixing bowl so that when you place the mixing bowl on top of the pot, the bowl will not touch the bottom of the pot. Add about 1 inch of water to your pot and bring to a simmer. Place bowl with chocolate on top. Slowly whisk chocolate until it is completely melted. This will take a few minutes.
  2. When chocolate is melted, turn off heat but keep your mixing bowl in the pot and on the stove. This will keep the batter warm. Add in melted butter and stir until butter is completely incorporated. Stir in sugar until smooth.
  3. Whisk in the egg until batter is smooth. Add in flour and whisk until smooth. Add in matcha powder and whisk again until smooth.
  4. Thoroughly grease the insides of two 4 oz ramekins with butter. Make sure you don't miss any spots, especially along the bottom of the ramekin, otherwise the cakes won't pop out properly. Lightly flour the inside of the ramekins. Turn ramekins upside down and hit a few times against counter so that any excess flour falls out.
  5. Divide batter evenly into the two ramekins. Place into freezer for 30 minutes.
  6. While freezing, preheat oven to 400°F. After 30 minutes in the freezer, place ramekins onto a baking sheet. Place into oven and bake about 14-16 minutes. Watch the cakes closely. You want the center to barely set (no longer liquid, but still slightly wobbly). Remove cakes and allow to cool and set for 10 minutes.
  7. Use a spatula and run around the edges of the cake to loosen the cake. Place a dessert plate, inverted, on top of ramekin. Pressing the plate on top of the ramekin (use gloves as the ramekin should still be quite hot), very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. (You need to do this in one fluid motion. Otherwise, the liquid lava filling will tumble out too quickly and break through the bottom layer of the cake.) Gently tap the upside down ramekin to ensure cake has popped into plate. Lift up ramekin. Dust with powdered sugar and serve.

Slightly adapted from Vickii Ma

Watermelon Cake Recipe

Watermelon Cake Recipe

Author: Krystle
Serves: 10-12 Slices


  • 7-10 Pound Seedless Watermelon
  • 2½ cups Heavy Whipping Cream, Chilled
  • ¼ cup White Sugar
  • 2 teaspoons Vanilla Extract
  • Fresh Fruit (I used Strawberries/Blueberries)


  1. Cut the ends off of your watermelon with a very sharp knife. Set aside.
  2. Set the cake upright. Cut off all of the green rind and white pith. Gradually cut off the longer sides until it resembles a circle.
  3. Use a chilled bowl and beats to whip your cream until it begins to thicken. Add vanilla. Gradually add sugar a little at a time. Continue mixing until it forms soft peaks.
  4. Blot watermelon with paper towels to remove any excess moisture. Spread whipped cream onto the melon cake using an offset spatula. Top with berries if desired.
  5. Store in the refrigerator.

source : http://www.bakingbeauty.net



PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins
Author: Recipes From A Pantry
Recipe type: Dessert
Cuisine: African
Serves: 12-16

Coconut Mango Cake With A Coconut Caramel Drizzle - a taste of the tropics.

For the coconut mango cake:

  • 340g (12oz) caster sugar
  • 375g (13.2oz) unsalted butter, softened
  • 5 large eggs
  • 300ml (1.25 cup) mango puree
  • 1 tsp coconut essence
  • 385g (13.5oz) self-raising flour, sifted
  • 1 tsp baking powder
  • 30g (½ cup) shredded coconut
  • Pinch of salt

For the whipped cream:

  • 480ml (2 cups) whipped cream
  • 1-2 tbsp icing sugar
  • For the coconut caramel
  • Coconut caramel – see the recipe here

Make the cake:
Preheat the oven to fan-assisted 150C / 170C/ 325F / gas 3 and line and grease three 20 cm / 8 in cake tins. Cream the butter and sugar in your stand mixer until light and fluffy. Then beat in the eggs one at a time, beating well after each addition, followed by the mango puree and coconut essence. Then fold in the flour, baking powder, shredded coconut and salt. Split the cake batter equally between the 3 cake tins, then bake for 30 minutes or until a skewer inserted comes out clean. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool,

Make the whipped cream:
Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks

Assemble the cake
Then transfer one cake onto the serving plate and spread a third of the cream on top. Then place the second cake on top and spread another third of the cream on top. Repeat for the final cake. Then drizzle as much coconut caramel sauce as you want.

Basic cake measurements addapted from an apple caramel layer cake in Delicious Magazine.

Blueberry Mousse Cake Recipe

Blueberry Mousse Cake Recipe

Blueberry mousse on a chocolate sponge glazeret with a blueberry milk glaze. Recipes at below, enjoy!!!

TOTAL TIME: 90mins
PREP: 60 mins COOK: 30 mins
SERVES: about 6-8 round or teardrop-shaped cake molds


  • 1 cup semi-sweet chocolate chips
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 stick butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 3/4 cup all-purpose flour


  1. Heat the oven to 175°C/350°F.
  2. Line a 20 cm*20 cm/8 inch*8 inch large bakingpan with baking paper.
  3. Mix chocolate buttons, chopped chocolate and butter in a bowl. Melt it in the microwave oven. Only 1 min, then 30 seconds thereafter until the chocolate has melted.
  4. Let the chocolate cool slightly.
  5. Stir sugar into chocolate.
  6. Stir the eggs into the batter one at a time.
  7. Stir the flour into the dough.
  8. Put the batter into the bakingpan.
  9. Bake the brownie for 35-40 minutes. (A tester should come out with wet crumbs on it) Don’t overbake!!!
  10. Let the cake cool to room temperature.
  11. Stick out the brownie whit the cake ring that you want to use. (leave the brownie in the ring)
  12. Leave them in the fridge.
  13. Make the blueberry mousse.


Black Magic Chocolate Cake

Black Magic Chocolate Cake

Prep time:  15 mins
Cook time:  35 mins
Total time:  50 mins

Moist, rich, and delicious dark chocolate cake perfect for any occasion!


  • butter for pans
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup Cocoa Powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup brewed strong black coffee
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Chocolate Frosting

  • 1 bag (12-ounces) semi sweet chocolate chips, finely chopped
  • 1-1/2 cups heavy whipping cream
  • 1 stick butter


  1. Preheat oven to 350.
  2. Butter and flour two 9-inch round baking pans.
  3. In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
  4. Add eggs, buttermilk, coffee, oil and vanilla.
  5. Using an electric mixer, beat on medium speed for about 2 minutes. You should have a thin batter.
  6. Pour batter evenly into prepared pans.
  7. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
  8. Cool 10 minutes; remove cakes from pans to wire racks.
  9. Cool completely before frosting.

To prepare the frosting, place chopped chocolate in a medium mixing bowl; set aside.

  1. Place whipping cream and butter in saucepan and cook over medium heat to just a boil.
  2. Pour cream mixture over chocolate; whisk vigorously until chocolate is melted and smooth.
  3. Cover and refrigerate for an hour.
  4. Remove from fridge and stir; refrigerate about 1 more hour or until spreading consistency.
  5. Spread about ¼ to ⅓ of frosting on one cake layer; top with the other cake layer and spread frosting on top and sides of cake.
  6. Cut and Serve.

Adapted from Allrecipes
Recipe Source: Diethood

Galaxy Cake Roll

Galaxy Cake Roll

total time: 3 HOURS


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs, room temperature
  • 3/4 cup sugar
  • 2 tbsp vegetable oil
  • 2 tbsp buttermilk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • Gel food coloring: black, purple, teal, and blue


  • 4 oz, 1/2 package, cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups cool whip


  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • black gel food coloring


  • Sprinkles!


  1. Preheat the oven to 350ºF. Line a jelly roll pan (15x10) with parchment paper and spray the paper with non-stick cooking spray. Set aside. In a small mixing bowl, combine the flour, baking powder and salt. Mix and set aside. In a larger mixing bowl, beat all 4 eggs on high with an electric mixer for 3 minutes. The eggs will turn pale yellow. Continuing beating the mixture as you slowly add the sugar. Add in the vegetable oil, buttermilk, apple cider vinegar, and vanilla, beat lightly. Spoon in the flour mixture, mixing until it’s just incorporated. Divide the batter among 4 bowls. Add a small amount of gel food coloring to each bowl, mixing with a spoon until the color is even. The colors we used were purple, blue, teal and black. Rotating through the colors, drizzle the batter into the pan, making swirls.
  2. Bake for 12-13 minutes or until the cake is springy to the touch. Note: while baking lay a towel on a flat surface. Dust the towel with a generous amount of powered sugar. This is to prevent the cake from sticking to the towel.
  3. Once the cake is done baking, immediately turn it over onto the towel. Roll the cake around the towel. Place the rolled up cake on a rack to cool completely.


  1. In a medium mixing bowl, beat the cream cheese and powdered sugar until fluffy with an electric mixer, 1-2 minutes. Add in the cool whip and mix gently with a spatula.
  2. Once the cake is completely cool, unroll the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Roll the cake roll back up and place it on a tray, seam side down, in the fridge to chill. The longer you let it chill the easier it will be to slice.


  1. Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy whipping cream until just before boiling. Add in a small amount of black gel food coloring, mixing with a spatula. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cake.
  2. To add the ganache, place the cake roll on a rack, pour the ganache over the cake and use a spoon or spatula to cover up any areas that don’t have chocolate. Add the sprinkles. Return to the fridge to chill for 20 minutes before slicing. Slice and serve. Cover and refrigerate any leftovers.

Adapted from Garnish and Glaze.

Mango Lime Cheesecake

Mango Lime Cheesecake

Yield: 1 - 9" Cheesecake (apx. 16 servings)

This cheesecake is rich, creamy and bursting with tropical flavors!


  • 1 1/2 cups graham cracker crumbs (10 full crackers)
  • 2 Tablespoons sugar
  • 3/4 cup shredded sweetened coconut
  • 5 Tablespoons Challenge butter, melted


  • 1 ripe, fresh mango
  • 3 Tablespoons fresh lime juice
  • zest of 2 limes (2 teaspoons)
  • 3, 8oz. packages Challenge cream cheese
  • 1 1/3 cups sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract


  • 1 ripe, fresh mango
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons corn starch
  • 2 Tablespoons sugar

Whipped Cream

  • 2/3 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut, as garnish.

Prepare crust -
1.  Preheat oven to 350*F.
2.  Melt butter in a small bowl, then set aside.  Crush graham crackers and then add remaining ingredients (including butter) to a medium bowl.  Stir together until well combined.  Pour mixture into a 9" springform pan and use the bottom of a glass or measuring cup to press the mixture firmly into the bottom and about 1 inch up the side of the pan.  Bake in pre-heated oven for 10 minutes, then set aside to cool.

Prepare cheesecake-
1.  Gather all of your ingredients on the counter so your cream cheese and eggs can warm up to room temperature.
2.  Zest limes and set aside zest, then juice the limes. Peel the mango and cut the fruit from around the pit.  Add mango and fresh lime juice to a blender or food processor and blend until smooth.
3.  In the bowl of an electric mixer, blend cream cheese until smooth.  Add sugar and continue to blend.  Add eggs, one at a time (while blending).  Add sour cream, vanilla, mango/lime puree and lime zest.  Blend until all ingredients are smooth and well incorporated.  Pour the cheesecake batter into the prepared crust.
4.  Prepare the cheesecake pan to be baked in a water bath (as follows).  To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan.  Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep.  Carefully move to oven and bake.
5.  Bake cheesecake in pre-heated oven at 325*F (note this is reduced from the crust baking temperature) for 60-65 minutes, until the center barely jiggles when nudged.  At this time, turn OFF the oven and open the oven door part way.  Allow the cheesecake to slowly cool in the oven for 1 hour.  Move cheesecake to the counter and cool an additional hour.  At this time, move the cheesecake to the fridge (cover with foil) and chill for AT LEAST 6 hours, or overnight.

Prepare glaze-
1.  Once the cheesecake has chilled at least 6 hours, prepare the glaze.  Peel mango and cut the fruit from around the pit.  Add mango, lime juice and lemon juice to a blender or food processor and blend until fully smooth.  After blending, if desired, pour puree through a fine strainer to make sure the puree is very smooth.
2.  In a small saucepan add cornstarch and sugar and whisk together.  Add a few tablespoons of the mango puree and whisk to combine.  Turn on the heat to medium and begin to gently cook.  Add remaining puree, whisking to combine.  Increase heat to medium-high and cook just until it begins to boil.  Boil 30 seconds (while whisking), then remove from heat.  Continue to stir to allow the glaze to cool a bit, then pour into a bowl and move to the fridge to cool further.

Prepare whipped cream-
1.  In a chilled bowl, whip heavy cream until it begins to thicken.  Add powdered sugar and vanilla and continue to whip until stiff.  Add whipped cream to a large piping bag, fitted with a tip of your choice and pipe a thick boarder of whipped cream around the cheesecake.
2.  Pour mango glaze in the center of the cheesecake, then use an off-set spatula to spread carefully to meet up with the whipped cream.
3.  Garnish cheesecake with toasted coconut and lime zest, if desired.

source : http://www.glorioustreats.com

Honey Lavender Cheesecake

Honey Lavender Cheesecake


  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter 


  • 2 pounds cream cheese, room temperature 
  • 1 1/3 cups sugar 
  • 4 eggs
  • 1 tablespoon vanilla extract 
  • 1/2 teaspoon lavender extract 
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt 
  • 2/3 cup sour cream 
  • 2/3 cup heavy whipping cream
  • Violet food coloring 


  • 1 cup sour cream 
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey 
  • 1/2 teaspoon vanilla extract

for the crust

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9" springform pan with cooking spray. 
  3. In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  4. Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  5. Bake 12 - 15 minutes until the crumbs are set. 
  6. Let cool on a wire rack.

for the filling

  1. Preheat oven to 325 degrees. 
  2. In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy. 
  3. Add sugar and beat on high for an additional 3 minutes. 
  4. Add vanilla extract, lavender extract, honey and salt and mix until just combined. 
  5. Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  6. Add a few drops of violet food coloring and mix until desired color.  
  7. Add sour cream and mix until combined. 
  8. Add heavy cream and mix until combined. 
  9. Wrap the outside of your springform pan in aluminum foil. 
  10. Pour cream cheese filling into springform pan. Smooth the top with a spatula.  
  11. Place the pan inside a high-sided roasting pan. 
  12. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan. 
  13. Bake for 1 1/2 hours. 
  14. After an hour and a half, turn the oven off and crack the door open 1 inch. 
  15. Leave the cheesecake like this for 1 hour. 
  16. After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake). 
  17. Place in the refrigerator for 4 hours. 

for the topping

  1. In a medium bowl, combine sour cream,  honey, vanilla and powdered sugar. Mix until combined. 
  2. Spread mixture over the top of the cooled cheesecake. 

source : https://sprinklesforbreakfast.squarespace.com



This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.

Prep Time 15 min
Cook Time 25 min
Total Time 2 hr

Pound cake

  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 1/2 cups (300 grams) sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup (60 ml) milk

Strawberry cheesecake

  • 3/4 cup sugar
  • 3 X 8 oz (670 grams) packages cream cheese, room temperature
  • 1/2 cup strawberry preserve
  • 4 oz cool whip, thawed
  • 2 cups small diced fresh strawberries


  • 2 cups powder sugar
  • few drops of water

Pound cake

  1. Preheat the oven to 350F. Line a 17X11" baking pan with parchment paper. Set aside.
  2. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Alternately, add the flour, baking powder and milk, stirring until just combined.
  5. With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.
  6. Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.
  7. While the cake is baking, make the cheesecake filling.
  8. In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.
  9. Place the cheesecake in the fridge and cool for about 1 hour.
  10. To assemble the cake, cut the cake on the short side in 3 equal slices.
  11. Place half of the strawberry cheesecake over the first layer and spread it evenly.
  12. Arrange the second cake layer over the cheesecake filling and top with the remaining filling.
  13. Top the cake with the third cake layer and press gently to level it.
  14. Refrigerate for about 1 hour before cutting into slices.
  15. Optional, decorate the cake with icing (powder sugar mixed with few drops of water) and fresh strawberries.

source :http://atreatsaffair.com



PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins
Author: Tiffany
Recipe type: dessert
Serves: 12

The fudgiest, most ultra chewy and incredibly rich brownies you will ever make - plus they're flourless!


  • ½ cup butter
  • 2 cups semi sweet chocolate chips
  • ½ cup creamy peanut butter
  • 4 eggs
  • ½ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon vanilla
  • scant ½ teaspoon salt


  • ¼ cup semi sweet chocolate chips
  • ¼ cup creamy peanut butter
  • Order Ingredients


  1. Preheat oven to 350 degrees. Line an 8x8 inch pan with foil or parchment and grease with nonstick spray.
  2. Melt the butter, 2 cups chocolate chips, and ½ cup peanut butter in a microwave safe bowl at ½ power for 2 minutes. Stir until smooth (return to microwave for another 20 seconds at a time as needed until completely melted and smooth).
  3. Add chocolate mixture to a large mixing bowl. Add eggs, sugar, cocoa powder, vanilla, and salt and mix until smooth. Transfer mixture to prepared pan and bake for 30-40 minutes until set and an inserted toothpick comes out mostly clean. Allow to cool completely.
  4. Once brownies have cooled, melt remaining ¼ cup chocolate chips and ¼ cup peanut butter in a microwave safe bowl at ½ power for about 1 minute or until you can stir it smooth. Drizzle over cooled brownies. Place in the fridge for about 10 minutes for the drizzle to set. Cut into bars and serve.

recipe adapted from tina’s chic corner



Famous Brick Street Chocolate Cake. Everything you dream of: rich, dense chocolate cake. Surprise ingredients. And to-die-for ganache icing.

Prep Time 20 min
Cook Time 60 min
Total Time 1 hr, 20
Yields 1
Recipe Type: Dessert


  • 2 cups sugar
  • 1 cup butter, softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa, sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix (small box)
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips

Chocolate Icing:

  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa, sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream (more or less for consistency)


  1. Preheat CONVECTION OVEN ONLY to 350°.
  2. Beat sugar, butter & vanilla in large bowl.
  3. Beat in eggs.
  4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  5. Stir in semi-sweet chocolate chips.
  6. Pour into greased tube pan.
  7. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  8. Cool cake completely before icing.
  9. Chocolate Icing:
  10. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  11. Remove from heat.
  12. Stir in one cup cocoa.
  13. Stir in powdered sugar, sifted.
  14. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  15. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

Bake in convection oven only. This does not work in a traditional oven.

Salted Caramel Milk Chocolate Cake

Salted Caramel Milk Chocolate Cake

Prep Time 25 minutes
Cook Time 35 minutes
Servings 12

Milk Chocolate Cake

  • 4 GREEN & BLACK’S ORGANIC Milk Chocolate Toffee bars chopped, divided*
  • 1/2 cup butter, softened (1 stick)
  • 2 cups light brown sugar, packed
  • 3 large eggs at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup full fat sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Caramel Icing

  • 1/2 cup butter (1 stick)
  • 1 cup packed brown sugar
  • 3-5 tablespoons heavy cream
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 heaping teaspoon salt

Chocolate Ganache

  • 1/3 cup heavy cream
  • 1/2 tablespoon butter
  • 1/2 tablespoon corn syrup
  • 4 oz. semi-sweet chocolate, chopped


  1. Chocolate Cake: Add 2 chopped Toffee Bars to a microwave safe bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 1/2 minutes total time). Stir until smooth. Set aside.
  2. Beat butter and brown sugar at medium speed with an electric mixer for 4 minutes. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  3. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla and one chopped Toffee Bar.
  4. Grease two 10-inch round cake pans with nonstick cooking spray containing flour or butter and flour the pans. Divide batter evenly between the pans and bake at 350° F for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean (mine took exactly 33 minutes). Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack before icing.
  5. Caramel Icing: Add butter and brown sugar to a small saucepan and stir over medium heat until butter is melted. Transfer to a mixing bowl and add 3 tablespoons heavy cream, powdered sugar, vanilla and salt. Beat with a handheld electric mixer at medium high speed for 4 minutes. Let cool to room temperature, approximately 10-15 minutes. Icing will thicken upon standing. If icing has become too thick after cooling, beat in additional heavy cream, one tablespoon at a time to reach desired consistency..
  6. After cakes are cool and icing has cooled for 15 minutes, spread approximately 1/2 cup caramel icing on top of one cake round and sprinkle with 1/4 of a chopped Toffee Bar. Top caramel icing/chopped candy bar with the other cake and continue to frost. I like to cover the cake in a thin layer of icing then let it set, then finish with remaining icing for a more opaque look.
  7. Chocolate Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted. Let cool for 15 minutes. Spread the ganache just to the edges of the top of the cake. Push the chocolate over the edge of the cake in a few spots to create some “drips” if desired. Garnish cake with remaining chopped Milk Chocolate (3/4 of a bar).


  1. *Chop and keep Toffee Bars separate in order to measure. You will melt 2, stir in one to the cake batter, use 1/4 in between cake layers and the rest to garnish the cake. Detailed directions in recipe.
  2. **Total time does not include cake, caramel and ganache cooling.

source :http://carlsbadcravings.com

Chocolate Orange Cake

Chocolate Orange Cake

Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins

Chocolate Orange Cake - Real chocolate madness and perfect cake for chocolate lovers! Chocolate Orange Cake is moist, rich, flavorful, delicious and simply gorgeous!

For cake:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 tablespoon cocoa powder (unsweetened)
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar
  • 2 tablespoon fresh orange juice
  • 1 tablespoon orange zest
  • 5 tablespoon vegetable oil
  • 1 cup water

For chocolate topping:

  • ¾ cup heavy cream
  • 6 oz. bittersweet chocolate-finely chopped
  • 1 tablespoon granulated sugar
  • Orange slices for garnish

To make cake:

  1. Preheat the oven to t 350°F, grease 8x3 inch round baking pan and line the bottom with parchment paper
  2. In a large bowl, stir together dry cake ingredients: flour, pinch of salt, baking soda, cocoa powder, granulated sugar
  3. Add wet ingredients white vinegar, 2 tablespoon fresh orange juice, 1 tablespoon orange zest, vegetable oil, water and mix until completely combined
  4. Pour the batter in the pan and bake 20-25 minutes until toothpick inserted in center comes out clean.

For chocolate topping:

  1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  2. Cool and spread over the cake and place back in fridge until the topping has set.
  3. Garnish with chocolate curls (optional) and orange slices

source :http://yummiestfood.com



Delicious moist cake filled with a tangy lime buttercream then finished off with a chunky fresh strawberry buttercream outside.

Cook Time 50 min


  • 1 box yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/3 cup water
  • 2 Tbs vegetable oil
  • 1 cup sour cream
  • 2 tsp vanilla extract


  • 1 1/2 sticks butter
  • 3/4 cup shortening
  • 5 cups powdered sugar
  • 9 Tbs lime juice
  • Zest of 1 lime
  • A drop or two of green food coloring


  • 2 sticks butter
  • 1 cup shortening
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup diced strawberries


  1. Preheat oven to 325.
  2. Add parchment paper to bottoms of 2 9" cake pans and then spray the sides with non-stick cooking spray, set aside.
  3. In large bowl add your dry ingredients and whisk together until blended, then mix in all your wet ingredients and mix with hand or stand mixer for a few minutes until combined.
  4. Pour evenly in cake pans and bake for about 50 minutes or until cake springs back when touched and lightly golden.
  5. Remove from oven and let cool in pan for about 10 minutes then turn out onto cooling rack to cool completely.
  6. Meanwhile to make your lime buttercream, in large bowl mix together your butter and shortening and mix on medium speed until combined and fluffy. Add in your lime juice and continue to mix until incorporated.
  7. Add your powdered sugar one cup at a time until you reach your desired consistency.
  8. Lastly mix in your zest and your food coloring until combined, set aside.
  9. To make strawberry buttercream again in large bowl mix together your butter and shortening until light and fluffy.
  10. Add in your extracts and then powdered sugar 1 cup at a time until you reach your desired consistency.
  11. Lastly mix in your strawberries until incorporated.


  1. Using a cake leveler split your cakes in two and start by laying your bottom layer on cake stand. top with 1/3 of your lime buttercream and smooth over top.
  2. Add the other half of that cake to the top of that and repeat process until the last layer is added.
  3. Starting from top of cake working down add about 1-2 cups of your strawberry buttercream and work down over the sides, repeat for around the cake. Add more buttercream and spread until even and smooth and cake is fully covered.
  4. Finish by decorating cake with sliced strawberries and limes.
  5. Refrigerate any uneaten portion.

Adapted from Cake batter from Liv for Cake

White Chocolate Oreo Truffles

White Chocolate Oreo Truffles

Prep time 25 mins
Total time 25 mins
Author: CakesCottage
Recipe type: Dessert
Serves: 30-34


  • 36 Oreos
  • 8 oz cream cheese, softened
  • 16 oz. white chocolate chips
  • Oreo crumbs,for decorating


  1. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
  2. Add the cream cheese and pulse until the mixture is well combined and smooth.
  3. Line a rimmed baking sheet with parchment paper.
  4. Scoop the mixture into balls about 1-inch in diameter. I like to use cookie scoop.
  5. Place the cookie balls in the freezer until well chilled, at least 1 hour.
  6. Remove truffles from freezer and dip in melted chocolate chips.
  7. Garnish with reserved Oreo crumbs before the chocolate sets up.
  8. Let chocolate set, refrigerate and enjoy!

source : http://cakescottage.com

Peanut Butter Cup Flourless Chocolate Cake Roll

Peanut Butter Cup Flourless Chocolate Cake Roll

A moist, tender sponge cake filled with a creamy peanut butter cup mousse, enrobed in chocolate ganache.

For the chocolate sponge cake

  • 8 large eggs, separated
  • 2/3 cup granulated sugar
  • 1 Tablespoon + 2 Tablespoons + 1/4 cup unsweetened cocoa powder, divided
  • 1/8 tsp salt
  • 2 Tablespoons brewed cold coffee (leftover is fine)
  • 1 teaspoon vanilla extract

For the filling

  • 2 ounces cream cheese, softened
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy cream
  • About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)

For the topping

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)

For the chocolate sponge cake:

  1. Preheat oven to 350°F. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
  2. Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tablespoons cocoa powder, salt, coffee and vanilla, and beat in.
  3. With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
  4. Gently fold about about a quarter of the egg whites into the egg yolk mixture.
  5. In three additions, fold in the remaining egg whites.
  6. Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
  7. While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
  8. After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
  9. Carefully roll the cake in the kitchen towel and allow to cool completely.
  10. While the cake is baking, make the filling and topping.

For the filling:

  1. Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar.
  2. Add vanilla and 2 Tablespoons heavy cream and beat until smooth, adding up to an additional 2 Tablespoons heavy cream is necessary to achieve desired consistency.
  3. Stir in ½ cup chopped peanut butter cups.
  4. For the topping:
  5. Place chocolate chips and ⅔ cup heavy cream in a microwave safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.
  6. Chill in the fridge until thick and spreadable.
  7. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

Assembling the cake:

  1. Carefully unroll the cake in the towel.
  2. Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half inch from the sides.
  3. Roll up the cake from short end to short end. Place seam side down.
  4. Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups.
  5. Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.

source :http://cupcakesandkalechips.com

Crock Pot Vanilla Sour Cream Cake

Crock Pot Vanilla Sour Cream Cake

Prep Time 5 mins
Cook Time 1 hrs 30 mins
Total Time 1 hrs 35 mins
Course: Dessert
Servings: 8 -10 servings
Author: Aunt Lou

This cake is divine!


  • 16.5 oz pkg white cake mix
  • 3.5 oz pkg vanilla instant pudding mix
  • 1 cup sour cream
  • 1 cup water
  • 3/4 cup oil
  • 4 eggs beaten
  • 11.5 oz pkg white chocolate chips
  • Optional: caramel ice cream topping


  1. Put all of your ingredients, except for your caramel topping, in a bowl and mix well
  2. Spray your crock pot with cooking spray
  3. Spoon your batter into your crock pot and spread evenly
  4. Place 6-8 paper towels on top of your crock pot, cover and cook on high for 1.5-4 hours (times can vary greatly depending on your particular slow cooker, watch carefully the first time you make it to know how your slow cooker cooks this cake)
  5. Serve your cake warm with your caramel topping drizzled over top

source :https://www.recipesthatcrock.com

Lemon Bundt Cake

Lemon Bundt Cake

The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!


  • 1 box lemon Cake Mix
  • 1 small box INSTANT Vanilla pudding Mix (3.9 ounces)
  • ½ cup Sour Cream
  • ¾ cup Oil
  • ¾ cup Water
  • ½ cup Sugar
  • 4 Eggs
  • 1 Tablespoon lemon zest
  • 3 Tablespoon lemon juice


  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 Tablespoon lemon zest
  • 1 teaspoon lemon juice


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
  3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
  5. In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
  6. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
  7. When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.

source :http://www.chef-in-training.com

Vanilla Bean Cheesecake

Vanilla Bean Cheesecake

Yield: About 14 - 16 servings


  • 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
  • 2 Tbsp (30g) granulated sugar
  • 6 Tbsp (3 oz) unsalted butter, melted


  • 3 (8 oz) pkgs cream cheese, softened
  • 1 cup (210g) granulated sugar
  • Seeds of 2 Cooking Classy Vanilla Beans
  • 3 large eggs
  • 3/4 cup (180g) sour cream
  • 1/3 cup (80ml) heavy cream


  • 7 oz white chocolate, roughly chopped
  • 1 1/2 cups (355ml) heavy cream
  • 6 oz cream cheese, nearly at room temperature
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1 Cooking Classy Vanilla Bean

Whipped cream topping

  • 3/4 cup heavy cream
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1/2 Cooking Classy Vanilla Bean (optional)

For the crust:

  1. Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in). Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.

For the filling:

  1. Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.

For the mousse:

  1. Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.

For the whipped topping:

  1. In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

Recipe source: Cooking Classy



prep time: 5 MINS
cook time: 40 MINS
total time: 45 MINS

A fudgy brownie that tastes just like Starbucks Espresso Brownies! These soft and chewy brownies are loaded with real, ground espresso to give you that jolt of caffeine!


  • 10 tablespoons salted butter (see notes)
  • 6 ounces bittersweet chocolate, chopped into pieces
  • 1 1/4 cup granulated sugar
  • 1/2 cup ground espresso (see notes)
  • 3 large eggs
  • 3 tablespoons cocoa powder
  • 2/3 cup all purpose flour


  1. Position a rack in the center of the oven and preheat the oven to 350ªF. Spray an 8×8 square baking dish with cooking spray, set aside.
  2. Fill a medium saucepan half way full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow to melt completely. Remove from heat.
  3. Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not overmix.
  4. Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mind for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from baking dish. Serve warm.


  1. If using unsalted butter, add 1/4 teaspoon of salt.
  2. I purchase whole espresso beans and then grind them on the ‘espresso’ setting of the grocery store coffee grinders.

source : http://littlespicejar.com



makes: 24
prep: 45 min
cooking: 10 min


  • 250 g dark (70%) chocolate, divided
  • 1 cup / 140 g cashews, soaked overnight
  • 6 tbsp / 90 ml coconut cream
  • 3-4 tbsp maple syrup
  • 3-4 tsp instant coffee (adjust to your liking)
  • a few drops of vanilla essence (optional)
  • 1 tbsp Dutch cocoa powder or chocolate shavings (optional), for decoration



  1. You can simply make these by melting 200 g of chocolate (makes aprrox. 24 cup shells) very slowly over a bain marie and then spooning about a teaspoon of melted chocolate into each paper cup and spreading it inside the cup using the back of the teaspoon. Once you coat the insides of your cups, put them into the freezer for 15 minutes or so. However, you will get a nicer result – chocolate will not melt in your hands, cups will look glossier and have a nice crunch when you bite into them – if you temper your chocolate first. Here I described how I did it – you’ll need a cooking thermometer and room temperature should not exceed 20° C.


Drain and rinse the cashews and chop them quite finely with a knife.
‘MILK’ (BASE) LAYER: Place one quarter of your cashews in an upright blender with 3 tbsp of maple syrup and 6 tbsp / 90 ml of coconut cream. Process until creamy and smooth. You’ll need to scrape the walls of the blender with a silicone spatula from time to time. Once the first portion of cashews is super creamy, add remaining cashews in 3 batches, processing until creamy and smooth after each batch. When it comes to the final, fourth batch the mixture will be very creamy and heavy – to help the blender, you may need take the lid of when blending, dip the tip of your spatula in the mixture and make circles (in the direction of the turning blades) on the surface of the revolving mixture. This will help you achieve a super creamy and smooth finish without the need for a power blender, but be careful not to dip the spatula so low that it catches on the working blades. Taste the mixture and add another tablespoon of maple syrup if desired, plus a few drops of vanilla essence to taste.

COFFEE LAYER: Melt the remaining 50 g of chocolate very slowly over a water bath – you can reuse the same bowl you used for making shells, there is no need to wash it. Once the chocolate has melted, remove it from the heat, but keep the bowl over the hot water. Gently stir in ½ cup / 120 ml of the cashew cream you’ve just made. Dissolve instant coffee in 1 tablespoon of warm water and add it to the mixture. Stir everything well until well combined (if the mixture seizes, you can rescue it with a few drops of water and some rigorous stirring), taste and adjust the level of sweetness to your liking by adding more maple syrup if you don’t find it sufficiently sweet. Let the mixture cool down, giving it a good stir from time to time to prevent a ‘skin’ from forming.


  1. Remove chocolate cups from the freezer and half fill them with the coffee layer. Top the coffee layer with the ‘milk’ layer and put the cups into the freezer to firm up (about 1-2 hours).
  2. Gently peel the paper cups off before consumption. Dust the tops with cacao powder for that iconic cappuccino look. Keep in the freezer in an airtight box.

My mini paper cups have a 2.5 cm diameter bottom, 4.5 cm top and 2 cm of height.

source : http://www.lazycatkitchen.com

Tiramisu Cake Roll

Tiramisu Cake Roll

Espresso flavored cake sponge brushed with a coffee-liqueur syrup and filled with a Mascarpone Cheese Whipped Cream.

Prep Time 45 min
Cook Time 10 min
Total Time 3 hr


  • 1/2 cup cake flour plus more for dusting the pan.
  • 5 eggs, room temperature, separated,
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons butter, melted and cooled
  • 2 tablespoons powdered sugar


  • 1/2 cup brewed espresso
  • 2 tablespoons sugar
  • 1 tablespoon Frangelico


  • 8 ounces mascarpone cheese
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon Frangelico
  • 1/2 cup chilled heavy cream
  • Cocoa for Dusting


  1. Preheat oven to 350.
  2. Lightly coat a jelly roll pan (18x13) with baking spray and line with parchment paper.
  3. Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
  4. In your mixer's bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow; about 10 minutes.
  5. Add half of flour to yolks-mixture and fold it in gently.
  6. Add the rest of the flour and fold in gently. Set aside.
  7. In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
  8. Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
  9. Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
  10. Pour melted butter in a small mixing bowl.
  11. Stir 1/2 cup of the prepared cake batter into melted butter.
  12. Gently fold the butter mixture back into the batter; fold until thoroughly combined.
  13. Spread batter evenly in previously prepared pan; rap pan once on counter to eliminate air bubbles.
  14. Bake for 8 to 10 minutes, or until top of cake springs back when you touch it.
  15. Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet.
  16. Holding sheet and cake pan together, flip cake onto cloth on baking sheet. Carefully peel off the parchment paper. Use oven mitts!
  17. Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
  18. Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.

In the meantime, prepare the syrup.

  1. Combine espresso and sugar in a small saucepan and bring to a boil.
  2. Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup.
  3. Remove from heat and stir in Frangelico; let cool to room temperature.

Make the Filling

  1. Combine mascarpone, sugar, cinnamon and Frangelico in a large bowl; beat with a mixer until thoroughly combined. Set aside.
  2. In a separate bowl, beat heavy cream until it just holds stiff peaks.
  3. Fold the whipped cream into the mascarpone mixture until combined.


  1. Gently unroll cooled cake on a baking sheet, keeping it on the towel.
  2. Brush cake with the espresso syrup.
  3. Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1/2-inch border all around.
  4. Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet.
  5. Dust with cocoa powder.
  6. Cut and Serve.