Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake



Prep time 20 mins
Cook time 30 mins
Total time 50 mins
Author: Liz Berg
Recipe type: Dessert, Cake
Serves: 10-12 servings

Ingredients
Cake

  • 2 cups flour
  • ⅔ cup unsweetened cocoa powder
  • 1-1/4 teaspoons baking soda
  • ¼ teaspoon baking powder
  • 3 eggs
  • 1⅔ cups sugar
  • 2 teaspoons vanilla
  • 1 cup mayonnaise (I used Hellmann's)
  • 1-1/3 cups cold coffee

Frosting

  • 10 ounces semisweet chocolate, chopped
  • 1½ cups (3 sticks) butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon vanilla


Instructions

  1. Preheat oven to 350°. Grease two 9-inch cake pans, line with rounds of parchment and grease the parchment; set aside.
  2. In medium bowl, whisk together the flour, cocoa, baking soda and baking powder; set aside.
  3. In large bowl or mixer, beat eggs, sugar and vanilla on high for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with coffee, beginning and ending with flour mixture. Divide evenly between prepared pans. Bake for 26-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  4. Let cakes cool about 20 minutes, then remove to cooling racks (remove parchment if it's stuck to the cakes) to cool completely.
  5. Place chopped chocolate into a microwave safe bowl. Microwave, stopping to stir frequently, until chocolate is melted and smooth. Let the chocolate cool until lukewarm, stirring occasionally.
  6. Beat butter in large bowl until smooth and creamy (I used my stand mixer with the paddle attachment). Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended, scraping down sides of bowl as needed.
  7. Frost as desired.


source:http://www.thatskinnychickcanbake.com

OLD FASHIONED CHOCOLATE CAKE

OLD FASHIONED CHOCOLATE CAKE



Ingredients
For the Cake:

  • 2 oz. semisweet chocolate (or bittersweet with max. 61% cacao)- chopped
  • 2/3 cup cocoa powder (unsweetened)
  • 1 3/4 cups boiling water
  • 2 3/4 cups flour
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup packed light or dark brown sugar
  • 1 1/3 cups mayonnaise (not reduced-fat or fat-free)
  • 1 teaspoon vanilla

For the Frosting:

  • 10 oz. semisweet chocolate (or bittersweet with max. 61% cacao)-chopped
  • 1 1/2 cups unsalted butter-softened
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1-2 Tablespoons milk-optional


Instructions

  1. NOTES! Original recipe calls for three 8 x 1.5 inch round cake pans and make three layers cake. I used two 9 x 3 inch round cake pans and made two layers cake. My 9 inch cake layer was between 1.5- 2 inch thick when baked. You have enough frosting for either two layers of 9 inch cake or three layers of 8 inch cake.
  2. Preheat oven to 350°F, grease two 9 inch diameter pans with at least 2.5 inch high sides or three 8 inch- cake pans with 1.5-2-inch-high sides, line the bottom of each pan with circle of parchment paper, set aside.
  3. In a medium bowl whisk sift together flour, baking powder, baking soda and salt, set aside.
  4. In a medium heat proof bowl combine cocoa powder and chopped chocolate. Pour with 1 3/4 cups boiling water and stir until all chocolate is melted and the mixture looks smooth.
  5. In a large bowl mix both sugars and mayonnaise until well blended.
  6. Add one by one eggs at the time and mix well after each addition. Mix in vanilla.
  7. Alternately add flour mixture in 4 additions and chocolate mixture in 3 additions. Mix well after each addition. Start with ¼ flour mixture, mix, add 1/3 chocolate mixture, mix and continue until all ingredients are added and well blended.
  8. Divide cake batter among prepared cake pans and bake until tester inserted into center comes out clean(30 to 32 minutes for 8 inch pans or 35-40 minutes for 9 inch pans0. Do not overbake or the cake will be dry!!!
  9. Cool cakes in pans on for 15-20 minutes, then run small knife around sides of cakes to loosen and carefully invert cakes onto racks to cool completely.
  10. To make the frosting melt 10 oz. chopped chocolate and set aside to cool.
  11. Beat softened butter until smooth and creamy. Gradually add sifted powdered sugar and mix until well blended. Mix in vanilla.
  12. Add melted chocolate and mix until silky and smooth.
  13. If the frosting is too thick add 1 Tbsp. milk at the time.
  14. Place first cake layer onto serving plate, spread approximately ¾ cup frosting onto each layer (for 8 inch cake) or 1 -1 ½ cup (for 9 inch cake), spread remaining frosting on top and sides of the cake.


source:http://omgchocolatedesserts.com

TURTLE CHOCOLATE CAKE

TURTLE CHOCOLATE CAKE



Yield: 8 inch cake, 12-14 slices

INGREDIENTS:
CHOCOLATE CAKE

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (70g) 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 tsp vanilla
  • 1 cup (240ml) boiling water

CARAMEL SAUCE AND ICING

  • 1 1/2 cups (310g) sugar
  • 9 tbsp (126g) salted butter, cubed, room temperature
  • 3/4 cup (180ml) heavy whipping cream, room temperature
  • 4 cups (460g) powdered sugar
  • 2-3 tbsp (30-45ml) milk

CHOCOLATE GANACHE

  • 9 oz semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

ADDITIONAL

  • 3/4 cup chopped pecans


DIRECTIONS:
TO MAKE THE CHOCOLATE CAKE LAYERS:
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add water. Mix well.
5. Divide batter evenly between cakes pans and bake 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.

WHILE CAKES COOL, MAKE THE CARAMEL SAUCE AND ICING:
7. Pour sugar into an even layer in a large saucepan.
8. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
9. 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 caramel from the heat.
10. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
11. Slowly pour the heavy cream into the caramel and whisk until incorporated.
12. Cool for about 10-15 minutes before using.
13. Set aside about 1/3 cup of caramel sauce, then transfer remaining caramel sauce to a mixing bowl.
14. Slowly add powdered sugar and milk and mix until smooth. You can add more or less milk to get the right consistency for the icing. For help with getting the right consistency, check out this post.

TO PUT CAKE TOGETHER:
15. Make the ganache by adding the chocolate chips to a metal or glass bowl.
16. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover bowl with clear wrap for about 5 minutes.
17. Whisk chocolate until smooth. Microwave in 5-10 second increments as needed, if chocolate isn’t fully smooth and melted.
18. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat.
16. Place the first layer of cake on cake stand. Top with 1 cup of the caramel icing and spread into an even layer. Top icing with about 1/4 cup of chopped pecans, then drizzle with some chocolate ganache and caramel sauce.
17. Add second layer of cake and icing and add another 1/4 cup of chopped pecans, caramel sauce and chocolate ganache.
18. Top cake with remaining cake layer.
19. Pour remaining ganache over the cake and allow it to drizzle down the sides of the cake. Refrigerate until the ganache is firm.
20. There should have been a little caramel icing left. Use that to pipe caramel icing around the top edges of the cake, then sprinkle with remaining chopped pecans and drizzle with caramel sauce.


source:http://www.lifeloveandsugar.com

Chocolate Sweet Potato Cake

Chocolate Sweet Potato Cake



PREP TIME 30 mins
COOK TIME 18 mins
TOTAL TIME 48 mins
Author: Julianne Bayer
Serves: 8-10 slices

INGREDIENTS
For the cake:

  • 2 ½ cup sweet potato
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • ¾ cups sour cream
  • ½ cup cocoa powder
  • 2 ½ cups flour
  • 1 tablespoon cinnamon
  • 1 teaspoons salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder

For the frosting:

  • 5 sticks (2 ¼ cups) unsalted butter
  • 8 cups powdered sugar
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons maple syrup
  • ¼ cup chocolate chips
  • 2 tablespoons heavy cream


INSTRUCTIONS

  1. For the cake: Preheat the oven to 350° F. Grease three 8-inch pans
  2. Chop the sweet potatoes into one inch thick pieces and throw into a food processor. Pulse the sweet potato into tiny pieces and set aside.
  3. In a medium-sized mixing bowl, combine the vegetable oil, eggs, egg white, vanilla extract and granulated sugar. Whisk together until well combined, and mixture turns lighter in color.
  4. Add the sour cream and mix until combined.
  5. Slowly add the cocoa powder and beat into the batter
  6. In a separate small bowl, combine the flour, cinnamon, salt, baking soda and baking powder and whisk together. Slowly add the dry ingredients and mix slowly with a spatula until about half of the flour is incorporated. Add the sweet potato pieces and mix only until the flour is blended, being careful not to over mix.
  7. Pour the batter into three 8-inch pan and bake at 350°F and baking for 18 to 22 minutes. To see if the cake is done, stick a toothpick into the cake and if the toothpick comes out clean, the cake is done. Cool completely.
  8. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
  9. Add the brown sugar and cinnamon, beating until combined. 4 cups powdered sugar, one cup at a time and mix on low speed until incorporated into butter. The frosting will start to thicken.
  10. Begin to alternate heavy whipping cream and maple syrup while alternating in additional cups of powdered sugar until all the powdered sugar. Continue beating until all ingredients are combined and then beat it at a high speed for 2 minute to whip some additional air into the frosting.
  11. To build the cake: Even out the top of the cake by cutting off the dome using a serrated knife.
  12. Place a dollop of frosting on the bottom of the cake plate and place the bottom layer of cake on top. The frosting will help prevent the cake from sliding.
  13. In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest using a lazy Susan to rotate the cake as you work.
  14. Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.
  15. Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting.
  16. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.
  17. Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.
  18. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.
  19. Remove the cake from the refrigerator and proceed to the remaining frosting to the top and edges of the cake. To get a nice smooth edge, use your offset spatula and icing smoother to wipe away excess frosting.
  20. Then take your flat angled spatula and very gently press it onto the bottom edge of the cake, rotate the lazy Susan, continuing to press the knife into the cake until it reaches the top edge. This will create the rippled effect on the sides of the cake.
  21. Take the extra frosting and pipe florets on top of the cake.
  22. To make the ganache, microwave the chocolate chips together with the heavy cream for 30 seconds, stirs and return to the microwave for another 30 seconds or until the chocolate is melted. Drizzle with a spoon down the sides of your cake.
  23. Keep this cake in an airtight container.


source:http://beyondfrosting.com

Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake



Ingredients

  • 1 (15.25 oz) package chocolate cake mix, prepared according to package instructions
  • 1 (14 oz) can Eagle Brand Caramel Flavored Sweetened Condensed Milk
  • 1 (16 oz) can store bought chocolate frosting
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips
  • Store bought caramel syrup for drizzling on top of cake
  • Note: If you can't find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk, you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it's too thick to pour, heat in microwave according to package instructions before pouring over cake.


Instructions

  1. Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
  2. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days


source:http://www.momlovesbaking.com

Red Wine Chocolate Cake

Red Wine Chocolate Cake



Ingredients
For Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup dark cocoa powder
  • 1 tbsp baking soda
  • 1 tsp salt
  • 1 cup sweet red wine
  • 3/4 cup milk, room temperature
  • 3/4 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 3 large eggs, room temperature

For Frosting

  • 2 cups fresh raspberries
  • 1 1/2 cups salted butter, room temperature
  • 1 cup 2 TBSPs vegetable shortening
  • 9 cups powdered sugar
  • sprinkles
  • chocolate for shaving


Instructions

  1. Preheat your oven to 350 degrees. Prepare three 9 inch cake pans by place parchment paper in the bottom and spraying the sides with cooking spray.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the salt, red wine, milk, vegetable oil, vanilla, and eggs. Pour the wine mixture into the flour mixture and stir until smooth. The batter will be thin.
  3. Distribute the batter evenly between the three pans and bake until a tooth pick comes out with just a few crumbs, 22 to 25 minutes. Remove from the cake pan a few minutes after baking, remove parchment paper, and let it cool completely.
  4. To make the frosting, puree the raspberries until smooth. Strain to remove the seeds. You should have approximately 1/2 a cup of raspberry puree. Beat the butter and vegetable shortening until smooth. Add the raspberry puree. Slowly add the powdered sugar one cup at a time until it is all added and the frosting is smooth.
  5. After the cakes have cooled, remove the dome tops from two of them. Place the first of those two on the cake stand. Add one cup of the frosting. Add the second cake, with the removed dome top. Add another cup of frosting. Finally, add the third layer. Pipe on dollops of frosting using an 808 icing tip. Hold the tip approximately 1/2 an inch over the top of the cake and put pressure on the frosting bag, piping a dollop of frosting onto the edge of the cake, releasing once it has spread outwards, touching the dollop next to it. (It's helpful to practice on a plate first.) Make a ring of dollops around the outside of the cake, and then repeat, working your way inward.
  6. Add sprinkles, and chocolate shavings to the top of the cake. A vegetable peeler works well to create chocolate shavings.


source:http://www.wineandglue.com

CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE

CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE



Author: Karina - Cafe Delites
Serves: 16

INGREDIENTS
Chocolate Cake:

  • ½ cup butter
  • 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
  • 2 large eggs
  • ½ cup skim milk (or full fat or almond milk)
  • 1¼ cup all purpose flour (or plain flour)
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons level baking powder
  • ¼ teaspoon salt
  • ¼ cup boiled water brewed with 2 teaspoons instant coffee (or ¼ cup strong brewed coffee)*, at room temperature

Cheesecake:

  • 1 cup (8 oz | 250 g) light cream cheese, at room temperature
  • ⅓ cup natural powdered sweetener (or sugar)
  • ¼ cup creamy peanut butter (do not use natural)
  • ½ cup sour cream (or natural, plain, or Greek yogurt)
  • 1 large egg
  • 1 teaspoons cornstarch

Chocolate Yogurt Glaze: (OPTIONAL)

  • 3½ oz | 100g 70% dark or milk chocolate
  • 3½ oz | 100g vanilla or naturally sweetened Greek yogurt**

Peanut Butter Yogurt Frosting: (OPTIONAL)

  • ½ cup vanilla or naturally sweetened Greek yogurt, room temperature
  • 2 tablespoons peanut butter
  • 2 tablespoons powdered | confectioners sugar (or powdered sweetener)
  • Order Ingredients Powered by Chicory


INSTRUCTIONS

  1. Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***

For The Cake:

  1. In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
  2. Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.

For The Cheesecake Mixture:

  1. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

  1. Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  2. Bake in preheated oven for 50 - 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
  3. Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.

For The Chocolate Yogurt Glaze:

  1. Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined (don't beat it or the chocolate will seize and harden).

For The Peanut Butter Yogurt Glaze:

  1. Beat all ingredients well until smooth, lump free and combined.

Frost Cake:

  1. Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic bullet cup or small food processor).


NOTES
*The coffee CANNOT be tasted in the cake and just intensifies the chocolate flavour. BUT you can replace with ¼ cup plain water if you wish
**Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting
***Please don't be tempted to NOT line your baking tin. The cake will stick to the sides without the parchment or baking paper


source:https://cafedelites.com/

Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake



Prep Time 10 mins
Cook Time 1 hrs
Total Time 1 hrs 10 mins
Course: Cake
Servings: 12 - 16
Author: Nagi | RecipeTin Eats

Ingredients

  • 8.5 oz / 240g dark chocolate, preferably 70% cocoa, broken into pieces (Note 1)
  • 1 3/4 cup / 385g caster sugar / superfine sugar (Note 1a)
  • 9 oz / 250g / 2 sticks unsalted butter
  • 1 1/4 cups / 312 ml milk (low or full fat)
  • 1/4 cup / 63 ml oil (vegetable, canola)
  • 2 eggs
  • 1/2 cup / 45g cocoa powder
  • 1 tsp baking powder
  • 1 3/4 cups / 265g plain flour
  • 2 tbsp coffee granules, optional

Ganache

  • 1 cup / 250 ml heavy whipping cream (Note 2)
  • 8 oz /250g dark melting chocolate chips (US: semi sweet chocolate chips)


Instructions

  1. Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
  2. Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
  3. Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
  4. Whisk in eggs in until combined.
  5. Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
  6. Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
  7. Remove sides from the cake pan and transfer to a cooling rack to cool.
  8. Ganache (Note 5)
  9. Place chocolate in a bowl.
  10. Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it - don't let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
  11. Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
  12. Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.


Recipe Notes
1. I use Nestle Plaistow 70% Cocoa dark cooking chocolate. But any dark  chocolate from the baking aisle will work just fine! Don't use eating chocolate - it doesn't melt properly.
1a. Normal white / granulated sugar works ok too.
2. You must use HEAVY cream / THICKENED cream for this, not pouring cream. The cream needs to have 35% fat or more in order to ensure the ganache sets.
3. Fan forced / convectional ovens are those with a fan inside that circulates the air which allows things to cook faster and more evenly. Conventional ovens are those without fans which means the heat needs to be slightly higher.
4. You can also use a 28cm x 18cm cake pan OR 2 x 22cm/9" cake pans.
5. The chocolate ganache is pourable when warm, thickens to a spreadable consistency when mostly cooled (which is what you want to frost this cake) and when refrigerated for a few hours, hardens to a chocolate truffle consistency. If you leave it in the fridge for slightly too long i.e. too hard to spread, just microwave for 10 seconds to soften.
6. DIFFERENT COUNTRIES: This recipe is actually quite forgiving because it's so moist and fudgey so as long as you don't get the measurements way out, it will come out well. I am in Australia and have made this cake using both Imperial measurements (used by most of the world) and US measurements and I could not tell the difference. For example, 2 sticks of butter (8oz) does not equal 250g (which is 8.8oz), however, the recipe still works perfectly (also helps that US cups is slightly smaller than Aus cups).



source:http://www.recipetineats.com

DARK CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING

DARK CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING



Author: Lovely Little Kitchen
Prep time:  30 mins
Cook time:  35 mins
Total time:  1 hour 5 mins
Serves: 12 servings

Ingredients:
FOR THE CAKE

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups dark chocolate cocoa powder (unsweetened)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup oil (I used avocado oil)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coffee extract
  • 1 cup boiling water

FOR THE CHOCOLATE WHIPPED CREAM FROSTING

  • 1 1/2 cups powdered sugar
  • 1/4 cup dark chocolate cocoa powder
  • 2 1/2 cups heavy cream
  • 1 teaspoon vanilla extract


Directions:
FOR THE CAKE

  1. Preheat oven to 350 degrees, and spray two nine-inch baking pans with baking spray. Cut four 1 inch by 12 inch strips of parchment paper and arrange them in an "X" across each of the baking pans. This will give you "tabs" to remove the cakes from the pans after they are baked.
  2. In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and extracts. Beat the ingredients together with a hand mixer on low speed, and then gradually increase to medium speed for about 2 minutes.
  4. Slowly stir in the boiling water by hand. The batter will be very thin. Don't worry!
  5. Evenly divide the batter between the two baking pans and bake for 33-35 minutes. A toothpick inserted into the center should come out mostly clean, or with a few crumbs attached.
  6. Let the pans cool on a cooling rack for 10 minutes, and then place into the freezer for 1 hour.
  7. FOR THE CHOCOLATE WHIPPED CREAM FROSTING
  8. Over a large bowl, sift powdered sugar and cocoa powder together. Add heavy cream and vanilla extract. Beat on low speed (carefully at first) and gradually increase the speed to high as the mixture thickens. After about 3-4 minutes, you will have stiff peaks in the cream and it will be ready to use for frosting.

TO ASSEMBLE

  1. Place a few more strips of parchment or wax paper around the edge of your cake plate or pan. This will keep the surface clean while you are frosting. Place the first cake (domed side down) onto the center of the plate.
  2. Remove the cakes from the freezer, and use the tabs to lift them out.
  3. Scoop about 2 cups of frosting on top of the cake and spread to the edges in an even layer.
  4. Place the second cake (domed side up) on top of the frosting layer. Add more frosting to the top of the cake, and spread to the edges and down the sides. Keep adding more frosting until the cake is completely covered.
  5. Use a knife or offset spatula to smooth the edges. I like to drag a spoon around the top of the cake to make a spiral design. If desired, reserve 1 cup of frosting to pipe around the bottom edge of the cake to cover any gap after you remove the parchment paper strips. Add chocolate sprinkles.
  6. Cover (if possible) and refrigerate until ready to serve. I think this cake tastes best served cold on the day after it is made, which is nice because you can make it ahead and have it all ready to go.


source:http://lovelylittlekitchen.com

HONEY CUPCAKES WITH HONEY CREAM CHEESE FROSTING

HONEY CUPCAKES WITH HONEY CREAM CHEESE FROSTING



a recipe by Lauren Kapeluck
(makes 1 dozen cupcakes)

For the Honey Cupcakes:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup honey
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
  2. In medium bowl mix together dry ingredients: flour, baking powder and salt.   Set aside.
  3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla.  Set aside.
  4. In bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until combined.
  5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
  7. Using ice cream scoop fill cupcake liners about 2/3 full.
  8. Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.


For the Honey Cream Cheese Frosting:

  • 3/4 cup unsalted butter, room temperature
  • 4 oz cream cheese, softened
  • 3 cups confectioners’ sugar
  • 3 tablespoons honey
  • yellow food coloring (optional)
  • yellow sugar sprinkles



  1. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
  2. Gradually add confectioners’ sugar and continue to mixing scraping down sides of bowl as needed.
  3. Mix in honey.
  4. If desired, add a few drops of yellow food coloring to slightly tint the icing.
  5. Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion.
  6. Top with yellow sugar sprinkles.


source:http://thecakeblog.com

Irish chocolate cake with Baileys buttercream frosting

Irish chocolate cake with Baileys buttercream frosting



Prep Time 20 mins
Cook Time 30 mins
Total Time 20 mins
Course: Dessert
Servings: 8

Ingredients
For the cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 4 ounces semi-sweet chocolate
  • 8 ounces unsalted Irish butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk

For the buttercream

  • 1 1/2 cups unsalted Irish butter, room temperature
  • 3 cups powdered sugar
  • 1/3 cup Bailey's Irish cream


Instructions
For the cake

  1. Position oven rack to center of oven and preheat to 350 degrees F. Line the bottom of 2-8 inch round cake tins with parchment paper and grease the sides.
  2. To a mixing bowl, sift together the flour, baking soda, baking powder, salt and cocoa, set aside.
  3. To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
  4. Add the eggs to the butter and sugar one-at-a-time while beating then add the milk.
  5. If the mix looks curdled, you haven't ruined it. It just means the butter and sugar were not creamed enough. It will smooth out when you fold in the flour.
  6. Add the chocolate to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between until melted. Set aside to cool for a minute or so, don't add hot chocolate to the butter.
  7. Fold in the melted chocolate to the butter, then fold in the flour mix and fold until well mixed and you don't see anymore white flour.
  8. Divide the batter evenly between the 2 cake pans and bake for 25-30 minutes (depending how your oven is calibrated) until a toothpick comes out clean when inserted in the center.
  9. Remove the cakes from the oven and allow to cool in the pan for 10 minutes.
  10. Turn the cakes onto a wire cooling rack and remove the parchment paper. Allow to cool completely.

For the buttercream

  • Add the butter and sugar to a large bowl and beat until light and fluffy.
  • Stir in the Bailey's until well mixed.
  • Using a spatula, spread half of the frosting onto the top of one of the cakes. Place the other layer on top and spread the top and sides with the remaining frosting.


source:http://culinaryginger.com

The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe {Ever}



Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Author: Robyn Stone | Add a Pinch
Cuisine: Dessert
Serves: 12

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk, buttermilk, almond, or coconut milk
  • ½ cup vegetable, canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe


Instructions

  1. Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the chocolate cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Buttercream Frosting.


Notes
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo


source:https://addapinch.com

COPYCAT CHEESECAKE FACTORY REESE'S PEANUT BUTTER CHOCOLATE CAKE CHEESECAKE

COPYCAT CHEESECAKE FACTORY REESE'S PEANUT BUTTER CHOCOLATE CAKE CHEESECAKE



Prep Time 6 hr
Cook Time 2 hr
Total Time 7 hr

INGREDIENTS
CHOCOLATE CAKE

  • 1 3/4 cup all-purpose flour
  • 2 cup sugar
  • Heaping 3/4 cup cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 Tbs vanilla extract
  • 1 cup black coffee, hot

CHEESECAKE

  • 4 (8oz) packages full fat cream cheese, softened
  • 1 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 5 eggs
  • 12 fun sized Reese's Peanut Butter cups, chopped
  • 1 (14oz) can of dulce de leche

PEANUT BUTTER BUTTERCREAM

  • 3/4 cup butter
  • 3/4 cup shortening
  • 3/4 cup peanut butter
  • 1 1/2 tsp vanilla
  • 4-5 cups powdered sugar

GANACHE

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla


INSTRUCTIONS

  1. To make chocolate cake, preheat oven to 350.
  2. Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.
  3. In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
  4. Add your eggs, buttermilk, butter and vanilla and mix until smooth.
  5. Fold in your hot coffee until a runny batter forms.
  6. Pour into your prepared baking pans and bake for about 30-35 minutes.
  7. Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
  8. Once fully cool, wrap in saran wrap and refrigerate.
  9. To make your Cheesecake preheat your oven to 475.
  10. Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.
  11. In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.
  12. Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.
  13. Pour into your prepared pan and place pan in water dish.
  14. Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.
  15. Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
  16. Once cooled trim off about 1/2-1" of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.
  17. Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.
  18. Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.
  19. Add your dulce de leche to a bowl and add a few tsp of milk to thin out.


TO ASSEMBLE

  1. On a turntable or cake stand add 1 of your layers of chocolate cake and top with half of your dulce de leche.
  2. Top your dulce de leche with 1 layer of your cheesecake.
  3. Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cheesecake.
  4. Spread the rest of your dulce de leche and top with other layer of cake.
  5. Trip outside of cake if need be to make even and spread a thin layer of your peanut butter buttercream to do a crumb coating and seal any gaps or spaces in the cake.
  6. Place in the freezer for about 30 minutes to harden up slightly.
  7. Meanwhile to make your ganache add your chocolate chips to heat proof bowl and add your heavy cream to sauce pan and heat until it just starts to boil.
  8. Pour your cream over chocolate chips and cover for about 5-7 minutes.
  9. Remove cover and stir until chocolate melts into cream.
  10. Let sit until it starts to thicken slightly but not too thick.
  11. Remove cake from freeze and pour some of your ganache over the top and spread down the sides of your cake (ganache should slightly harden once it hits the cool cake).
  12. Repeat until top and sides of cake are covered.
  13. Place your 1/4 cup peanut butter in small bowl and heat until liquid and drizzle over top of your cake.
  14. Decorate top and bottom of cake with remaining buttercream.


source:http://tornadoughalli.com

LEMON LAVENDER CUPCAKES

LEMON LAVENDER CUPCAKES



Author: Lindsay Conchar
Yield: 12 - 14 Cupcakes
Skill Level: ✽ ✽

Lemon Lavender Cupcakes – easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices.

INGREDIENTS
For the Lemon Cupcakes:

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 6 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 3 large egg whites, room temperature
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • ¼ cup milk
  • 1 tablespoon water
  • 3 tablespoons fresh lemon juice (1-2 lemons)

For the Lavender Frosting:

  • 1/2 cup salted butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 2-3 tablespoons water or milk
  • 1/2 teaspoon vanilla
  • 1 1/4 teaspoon lavender extract
  • Violet icing color, optional
  • Lavender flowers
  • 6-7 Lemon slices, cut in half


INSTRUCTIONS

  1. To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
  3. Add the sour cream, vanilla extract and lemon zest and mix until well combined.
  4. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined.
  7. Add the milk mixture and mix until well combined.
  8. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  9. Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  11. While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
  12. Add about half of the powdered sugar and mix until smooth.
  13. Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
  14. Add the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
  15. Add violet icing color to the frosting until it reaches the desired shade of purple.
  16. Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.


NOTES
To make the frosting all butter, replace the 1/2 cup shortening with an additional 1/2 cup salted butter.


source:http://thecakeblog.com

CHOCOLATE SOUR CREAM BUNDT CAKE

CHOCOLATE SOUR CREAM BUNDT CAKE



yield: SERVES 10
prep time: 15 MINUTES
cook time: 45 MINUTES

If you are looking for the perfect chocolate cake recipe, you’ve found it! You will need a glass of milk to wash down this rich and chocolaty cake!

INGREDIENTS:
For the cake:

  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 teaspoon pure vanilla extract

For the chocolate glaze:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup (or agave nectar)
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar


DIRECTIONS:

  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.


source:https://www.twopeasandtheirpod.com

THE BEST CHOCOLATE CAKE

THE BEST CHOCOLATE CAKE



PREP TIME: 30 MINS
COOK TIME: 25 MINS
TOTAL TIME: 55 MINS
SERVES: 8

The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!

INGREDIENTS
The Best Chocolate Cake

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup canola oill
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong hot coffee

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 3 ½ - 4 cups confectioners sugar
  • 2-4 tablespoons milk, as needed
  • 1 teaspoon vanilla extract


INSTRUCTIONS
The Best Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. Butter & flour two 9 inch round cake pans.
  3. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
  4. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  5. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  6. Pour in the hot coffee (Batter will be thin)
  7. Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cake completely before frosting.
  9. Store at room temperature in an airtight container for up to 3 days!

Chocolate Buttercream Frosting

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  3. Set aside until you are ready to frost the cake.


source:http://chefsavvy.com

LEMON SWISS ROLL CAKE WITH LEMON CREAM CHEESE FILLING

LEMON SWISS ROLL CAKE WITH LEMON CREAM CHEESE FILLING



Recipe Type: Dessert

This Lemon Swiss Roll Cake with Lemon Cream Cheese Filling is a perfect tangy and sweet summery dessert! Step by step photos and method included in the recipe.

Ingredients
For the Lemon Swiss Roll Cake

  • 3 eggs
  • 3/4 cup granulated sugar
  • 3 tablespoons lemon juice (from about 2 medium lemons)
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar (to help in rolling the cake)

For the Lemon Cream Cheese Filling

  • 8 oz full-fat softened cream cheese
  • 1/4 cup unsalted softened butter
  • 2 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For Garnish

  • Icing sugar, for dusting
  • Lemon slices


Instructions
For the Lemon Swiss Roll Cake

  1. Preheat the oven to 350 F (176 C) and prepare a 10 x 15 inch cookie sheet by lining it with foill. Grease the foil with oil, and flour it well. This will help to ensure that the cake does not stick to the foil.
  2. In a medium bowl (or the bowl of a stand mixer) beat the eggs on high speed for about 2-3 minutes, until pale and frothy.
  3. Add in the sugar, lemon juice and lemon zest. Beat on high speed until well combined.
  4. In a separate bowl, whisk together the salt, baking powder and flour. Add the dry ingredients to the wet ingredients, and stir until just combined. Do not over mix.
  5. Pour the cake batter onto the prepared cookie sheet. You may have to use a spatula to spread out the batter over the cookie sheet and the batter will be spread out in a very thin layer.
  6. Bake for about 10-11 minutes.
  7. While the cake is baking, spread out a clean kitchen towel and sprinkle liberally with icing sugar (this is to ensure that when the cake is placed onto the kitchen towel, it will not stick).
  8. As soon as the cake is done, take it out of the oven, and carefully turn it over onto the prepared kitchen towel. Gently peel off the foil, and working quickly start rolling the kitchen towel to roll the cake from the shorter edge. Let cool completely.

For the Lemon Cream Cheese Filling

  1. In a medium bowl, using a hand mixer or a stand mixer, beat the cream cheese and butter on medium speed until smooth and well combined. This will take about 1-2 minutes, and you should scrape down the sides of the bowl with a spatula as needed.
  2. Add the sugar, lemon juice, lemon zest and vanilla, and beat on medium speed for about 2 minutes until well combined and thick.
  3. Assembling the Lemon Swiss Roll
  4. Once the cake has completely cooled down, unroll it from the kitchen towel. Spread the cream cheese filing liberally, making sure that it covers all ends. Gently roll back the cake into shape, and cover with cling film. Cool for about 2 hours in the refrigerator or overnight.
  5. When ready to serve, unwrap the cling film, dust the cake with icing sugar and decorate with lemon slices.


source:http://ikneadtoeat.com

Ultimate Salted Caramel Cupcakes

Ultimate Salted Caramel Cupcakes



prep 30 mins
cook 30 mins
total 60 mins
author bakerbynature

For salted caramel lovers only... brown sugar cupcakes are stuffed with caramel cream and topped with salted caramel frosting.

Ingredients
For the cupcakes:

  • 2 cups all-purpose flour (be sure NOT to pack your flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs plus one large egg yolk, at room temperature
  • 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
  • 1/2 cup thick, creamy caramel sauce (see post for references), optional

For the frosting:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 3/4 teaspoon salt
  • 3 and 1/4 cups confectioners' sugar, sifted

Decoration:

  • 1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
  • 1 teaspoon flaky sea salt
  • 6 chewy caramel candies, cut in half (see post for references)


Instructions
For the cupcakes:

  1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
  2. Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.

For the Salted Caramel Frosting:

  1. In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.

Decoration:

  1. Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.


Notes
*Cupcakes may be frozen, unfrosted, for up to 2 months. *Cupcakes must cool completely before being frosted.


source:http://bakerbynature.com

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes



Ingredients
Cupcakes:

  • 1 box Duncan Hines White Cake Mix
  • 1 stick of butter, melted
  • 1 cup water
  • 3 eggs
  • 24 whole Oreos

Filling:

  • 1 stick salted butter, slightly softened
  • 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 7 oz jar marshmallow creme
  • 3 cups powdered sugar

Frosting:

  • 4 sticks salted butter
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla
  • 8 cups powdered sugar
  • 15 Oreos, crushed VERY FINELY


Instructions

  1. Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.
  2. In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.
  3. While cupcakes cool, make your filling.
  4. Prepare filling: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy. Frost cake and serve.
  5. Once cupcakes are cooled completely, fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.
  6. In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.
  7. Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.


Notes
Store uneaten cupcakes in the refrigerator.


source:http://www.confessionsofacookbookqueen.com/

Lemon Burst Poke Cake

Lemon Burst Poke Cake



Author Kim Lange

A fantastic light, airy, wonderful tangy, lemon cake prepared with white cake, lemon curd, lemon pudding and fat-free Cool Whip.

Ingredients
Cake Layer

  • 1 White Cake baked in a 9x13 pan
  • Lemon Curd Layer
  • 1 1/3 cup Lemon Curd

Lemon Pudding Layer

  • 2 boxes Lemon pudding dry mix
  • 2 cups cold milk or vanilla almond milk

Cool Whip Layer

  • 1 - 8 oz Regular or Fat-Free Cool Whip
  • or
  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 tablespoon vanilla


Instructions
Cake Layer

  1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan.
  2. Remove from oven. Poke holes down through cake with round handle of wooden spoon. Holes should be at 1-inch intervals.

Lemon Curd & Lemon Pudding Layer

  1. Combine the pudding mix and milk together and beat as directed on package. Combine the curd into the pudding and mix until smooth and pour on top of poked cake and smooth layer.
  2. Put in fridge for 30 minutes or until pudding has set.

Whipped Cream Layer

  1. Spoon whipped cream of choice over top of cake and smooth out.
  2. To make fresh home-made: Whip whipping cream, powdered sugar and vanilla until creamy and whipped like whipped cream.
  3. Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.


Recipe Notes
If curd has been in fridge, warm up just a tad in the microwave like 20 seconds to make it easier to whip into the pudding.


source:http://www.thebakingchocolatess.com

Vanilla Cupcakes filled with Pastry Cream and Vanilla Frosting

Vanilla Cupcakes filled with Pastry Cream and Vanilla Frosting



VANILLA BEAN CUPCAKES WITH VANILLA ITALIAN BUTTERCREAM FROSTING FILLED

INGREDIENTS

  • 2 cups sugar
  • 4 eggs
  • 2½ cups flour
  • 1 cup milk
  • ½ cup melted, cooled butter
  • ¼ cup oil
  • 2½ teaspoons baking powder
  • 2 teaspoons vanilla bean paste

INSTRUCTIONS

  1. In mixer bowl beat sugar with eggs until completely combined.
  2. Add flour, milk, butter, oil, baking powder and vanilla.
  3. Mix until creamy.
  4. Bake at 325 for dark pans (350 for regular) for 18-20 minutes



PASTRY CREAM FILLING

INGREDIENTS

  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups whole milk (separated ½ cup and 1½ cups)
  • 4 tablespoons unsalted butter
  • 2 teaspoons vanilla extract (I use Madagascar Bourbon Vanilla)

INSTRUCTIONS

  1. In medium bowl, mix sugar, cornstarch and salt together, then add to it ½ cup milk and whisk smooth.
  2. In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
  3. In a small sauce pan, heat the remaining milk to a simmer. (small bubble s around edge, not a full boil)
  4. Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat will prevent the eggs from scrambling. (you are tempering the egg mixture)
  5. Place the mixture into the saucepan and heat on medium low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minute.
  6. Remove pan from heat, stir in butter and vanilla.
  7. Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill.


VANILLA ITALIAN BUTTERCREAM FROSTING

INGREDIENTS

  • 2 cups sugar (separated into 1 cup each)
  • ¼ cup water
  • 5 egg whites
  • 1 pound room temperature (not soft) butter (cut into tablespoon pieces)
  • 3 teaspoons vanilla extract (2 teaspoons Madagascar and 1 Orlando Natural Vanilla)

INSTRUCTIONS

  1. Begin by separating the egg whites into the bowl that fits a mixer.
  2. Use the whisk attachment.
  3. Whisk the egg whites with 1 cup sugar until they form stiff peeks.
  4. in a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
  5. Immediately remove pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
  6. Once you've added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
  7. Place the flat paddle blade onto the mixer.
  8. Add the butter one tablespoon at a time with the mixer on high.
  9. I drape a towel over the mixer so it doesn't splatter everywhere.
  10. Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
  11. If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and smooth.
  12. Add in vanillas, then pour into a container with a lid.


source:http://www.createdby-diane.com/

Lemon Cake

Lemon Cake



Ingredients
Lemon Cake (FROM SCRATCH):

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 Tbsp lemon zest (from about 4 medium lemons)
  • 2 large eggs
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Lemon Cake (CAKE MIX version):

  • 1 box lemon cake mix (I use the betty crocker brand)
  • 1 small package lemon instant pudding
  • 1 cup Greek yogurt (or sour cream)
  • 3/4 cup water
  • 3/4 cup oil
  • 4 eggs

Light Lemon Frosting:

  • 1 cup (2 sticks) butter, room temperature
  • 6 cups powdered sugar
  • 1/3 - 1/2 cup fresh lemon juice
  • 1 teaspoon grated lemon zest


Instructions
Lemon Cake (FROM SCRATCH):

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9'' round baking pans. Set aside.
  3. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
  4. In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
  5. Alternately add in a little bit of the flour mixture and then the buttermilk stirring between each addition.
  6. Divide batter evenly between the two prepared round cake pans. Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

Lemon Cake (CAKE MIX version):

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9'' round baking pans. Set aside.
  3. Add the cake mix and pudding mix to a large bowl and stir to combine. Add Greek yogurt, water, oil, and eggs and mix with an electric mixer on medium speed until well combined, about 2 minutes. Pour evenly into prepared round pans. Bake in preheated oven for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. Don’t overbake or the cake will be dry!

For the frosting:

  1. Place the butter in a large mixing bowl and beat with electric mixers for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Frost cake once the cake is completely cool.


source:http://tastesbetterfromscratch.com

Perfect Lemon Pound Cake

Perfect Lemon Pound Cake



Course Dessert
Cuisine Baking
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Author Chrissie (thebusybaker.ca)

This Perfect Lemon Pound Cake is the ultimate no-fail Spring dessert recipe that's moist and tender and made with fresh lemons!

Ingredients

  • 1 cup unsalted butter (at room temperature)
  • 1 1/2 cups white sugar
  • zest of 2 large lemons
  • 5 eggs
  • 1/3 cup sour cream (full fat)
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing will stick.
  3. Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter is pale in colour (about 4 minutes).
  4. Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a pale yellow colour and be quite fluffy after 7 minutes.
  5. Beat in the eggs one or two at a time and continue beating on high speed after they've all been added to incorporate even more air into the batter.
  6. Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
  7. Add the lemon zest and beat on high speed until combined.
  8. Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
  9. Carefully scrape the batter into the loaf pan you've prepared.
  10. Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
  11. When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes. 
  12. Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before slicing and serving.


source:http://thebusybaker.ca

Lemon Cake with Creamy Filling and Lemon Curd

Lemon Cake with Creamy Filling and Lemon Curd



yield: 10-12 BARS
prep time: 3 HOURS
cook time: 25 MINUTES

INGREDIENTS:
FOR THE CAKE:

  • 5 egg whites, room temperature
  • 3/4 cup buttermilk
  • 2 lemons, zested
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt

FOR THE FILLING:

  • 4oz unsalted butter
  • 4 oz cream cheese
  • 2 cup powdered sugar
  • 1 cup plus 2 Tbsp [lemon curd|http://www.shugarysweets.com/2013/02/easy-homemade-lemon-curd], divided

FOR THE TOPPING:

  • 1/2 cup all purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, cold
  • 1 tsp vanilla extract


DIRECTIONS:

  1. To prepare cake, grease and flour two 9inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
  2. In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
  3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
  4. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
  5. For the filling, beat butter, cream cheese, powdered sugar and 2 Tbsp lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.
  6. In a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.
  7. To assemble cake. Lay first layer of cake on a cake stand. Top with all but 1/2 cup of cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.
  8. Serve and enjoy!


source:http://www.shugarysweets.com

Very Vanilla Cake

Very Vanilla Cake



Prep time 15 mins
Cook time 25 mins
Total time 40 mins
Author: Trish - Mom On Timeout
Recipe type: Dessert
Serves: 16 servings

This Very Vanilla Cake is bursting with sweet vanilla flavor! Top with fresh fruit, sprinkles or white chocolate curls for a beautiful finish! Can be made dairy-free too!

Ingredients
Very Vanilla Cake

  • ¾ cup unsalted butter, room temperature OR butter flavored shortening OR vegan butter
  • 1¾ cup granulated sugar
  • 2 tsp vanilla extract OR vanilla bean paste
  • 5 egg whites, room temperature
  • 2¾ cup cake flour (or 2½ cups all-purpose flour)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup Almond Breeze Unsweetened Vanilla Almondmilk

Very Vanilla Frosting

  • 2 cups softened salted butter OR butter flavored shortening
  • 8 cups powdered sugar
  • 1 tbsp vanilla extract
  • 4 tbsp Almond Breeze Unsweetened Vanilla Almondmilk


Instructions

  1. Preheat oven to 350F. Grease the sides and bottom of two 8-inch round cake pans. Line the bottom with parchment paper. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 4 minutes.
  3. Mix in vanilla extract (or vanilla bean paste) until combined.
  4. Add 3 egg whites and beat on medium speed until thoroughly combined, about 30 seconds.
  5. Add in remaining 2 egg whites and beat for another 30 seconds or until combined.
  6. In a medium bowl, whisk together flour, baking powder, and salt.
  7. Add half of the flour mixture to the wet mixturel and mix until combined, scraping down sides of the bowl as necessary.
  8. Add almondmilk and mix until combined.
  9. Add remaining flour mixture and mix until combined, scraping down sides of the bowl as necessary.
  10. Divide the batter evenly between pans.
  11. Bake for 25-30 minutes or an until an inserted toothpick comes out clean.
  12. Cool cakes in pans for 7 to 8 minutes before removing from the pans and placing on a cooling rack. Let cool completely.
  13. Very Vanilla Frosting
  14. Beat butter in a large bowl on medium speed until smooth and creamy. Gradually add 6 cups of powdered sugar, mixing until smooth.
  15. Add vanilla extract and milk and continuing mixing until smooth.
  16. Add remaining powdered sugar and beat until smooth.
  17. Add additional almondmilk or powdered sugar to achieve your desired consistency.
  18. Place one cake on a serving plate and spread some frosting on top.
  19. Top with remaining cake.
  20. Frost the top and sides of the cake. Decorate as desired.
  21. Enjoy!


source:http://www.momontimeout.com