Chocolate Cake Simply the Best

Chocolate Cake Simply the Best
This cake is dark, moist, rich and incredibly decadent. The most intense and delicious chocolate cake that you will ever taste.
Source:
Recipe type: Dessert
Ingredients
  • For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups of sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt or sea salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed coffee
  • For the Frosting
  • 6 oz. good semisweet chocolate (or cocoa powder)
  • 2 sticks unsalted, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder if you
Directions
  1. For the Cake
  2. Preheat the oven to 350 degrees. Butter two round cake pans. Line with parchment paper, then butter and flour the pans.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  4. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  5. For the Chocolate Frosting
  6. Beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth. Dissolve the coffee powder in 2 teaspoons of the hottest water. On low speed, add the chocolate or cocoa and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Notes
Serve with raspberries and ice cream

If using chocolate Chop, the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature

 

Carrot Cake Cheesecake

Carrot Cake Cheesecake
A cheesecake and carrot cake that are baked simultaneously in the same pan what could be better.
Ingredients
  • Cheesecake:
  • 16 oz. cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp all-purpose flour
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • Carrot cake:
  • ¾ cup vegetable oil
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1-1/4 cups all-purpose flour
  • ½ tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ lb carrots, finely grated in food processor
  • Cream cheese frosting:
  • 3 oz. cream cheese, at room temperature
  • 2 tbsp. butter, at room temperature
  • 1-1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbsp. sour cream
  • Topping
  • ½ cup sweetened coconut flakes, toasted
Directions
  1. Preheat the oven to 350 degrees and lightly grease your chosen springform pans with cooking spray (I did 1 6" + 6 mini, but you could also do 1 9" or 10" pan).
  2. For the cheesecake, in the bowl of an electric mixer on medium-high speed, beat together cream cheese, sugar, eggs, and flour until smooth. Add the vanilla and sour cream and beat until just incorporated. Transfer batter into another bowl, set aside, and clean your mixer bowl.
  3. For the carrot cake, in the bowl of an electric mixer, beat together the oil, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is smooth and light, about 2 minutes. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. With the mixer on low, slowly add the dry ingredients to the wet and mix until just combined. Fold in the carrots by hand with a rubber spatula until evenly distributed.
  4. Spread half of the carrot cake batter into the bottom of your prepared pan(s). Then dollop half of the cheesecake batter on top of the carrot cake layer in large spoonful’s. You don't need to swirl them together or anything, just keep it dolloped. Then dollop the rest of the carrot cake batter on top of that layer, and finish with the cheesecake on top. Use an offset spatula to smooth the top cheesecake layer out and tap the pan(s) on the counter to get rid of any air bubbles.
  5. Bake the mini cheesecakes for about 30 minutes, and the 6" or 9" pan for 60-70 minutes. If the top starts to brown, tent the top with foil during the last 20-30 minutes of baking. The cheesecake will probably crack due to the carrot cake inside, but that's why we have the cream cheese frosting - no worries. Careful not to overbake the cake - the top center part of the cheesecake should still be slightly soft and jiggly when you take it out.
  6. Let the cheesecake cool completely on a wire rack in the pan. While it cools, make the frosting by first combining the butter and cream cheese in the bowl of an electric mixer and beat until smooth and creamy. Mix in the powdered sugar slowly and beat on medium high for 2-3 minutes. Add the vanilla and sour cream and beat again until well mixed. Toast the coconut flakes in a dry pan if you're using them!
  7. When the cheesecake is completely cool, spread the frosting evenly on top and sprinkle with toasted coconut.
  8. Cover and refrigerate until well chilled before serving (minimum of 3 hours, maximum of 2 days in advance).
Notes
You may not get distinct layers in the cake as the carrot cake part tends to be on the bottom. With the cupcakes layers can be seen.
You can lighten up the calories by using no fat sour cream and light low fat cream cheese. Sugar can be replaced by artificial sugar.

carrot cake cheesecake

Upside-Down Pear Gingerbread Cake with Irish Cream Anglaise

Upside-Down Pear Gingerbread Cake with Irish Cream Anglaise
An awesomely moist gingerbread cake topped with caramelized pears and accompanied with Irish Cream Anglaise makes this cake exceptionally tasty,
Ingredients
  • Pears
  • 3 Tbsp. Butter
  • ⅓ cup packed dark brown sugar
  • 2 medium Bartlett Pears peeled and thinly sliced
  • Cake
  • ½ cup 2% milk
  • 1 Tbsp. Cider vinegar
  • 1 egg
  • ½ cup packed dark brown sugar
  • ⅓ Cup molasses
  • ¼ cup butter melted
  • 1 ¼ cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • ¼ tsp salt
  • ¼ tsp. ground cloves
Directions
  1. Pears
  2. Preheat oven to 350° F. In a small saucepan, melt butter over medium heat. Stir in brown sugar. Spread over bottom of a greased 9 inch round baking pan. Arrange pears over top.
  3. Cake
  4. Mix the milk and vinegar; let stand 5 minutes. In a large bowl, beat eggs, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves. Gradually beat into molasses mixture. Spoon carefully over pears.
  5. Bake 25 – 30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with Bailey’s Irish Crème Anglaise Sauce

 

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Hummingbird Cake

Hummingbird Cake
A classic Southern cake full of banana, pineapple, and pecans.
Source:
Serves: 12 to 16
Cook time: 
Total time: 
Ingredients
  • CAKE
  • 2 (8-ounce) cans crushed pineapple in juice
  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups (14 ounces) granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 4 very ripe large bananas, peeled and mashed (2 cups)
  • 1 ½ cups pecans, toasted and chopped
  • 2 teaspoons vanilla extract
  • FROSTING
  • 20 tablespoons unsalted butter, softened
  • 5 cups (20 ounces) confectioners' sugar
  • 2 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 20 ounces cream cheese, chilled and cut into 20 equal pieces
  • ½ cup pecans, toasted and chopped
Directions
  1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 light-colored 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Drain pineapple in fine-mesh strainer set over bowl, pressing to remove juice. Pour juice into small saucepan and cook over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
  2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in bowl. Whisk sugar and eggs together in separate large bowl; whisk in oil. Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Stir in flour mixture until just combined.
  3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until dark golden brown on top and toothpick inserted in center comes out clean, 50 to 55 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 20 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
  4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, vanilla, and salt together on low speed until smooth; continue to mix for 2 minutes, scraping down bowl as needed. Increase speed to medium-low, add cream cheese 1 piece at a time, and mix until smooth; continue to mix for 2 minutes.
  5. Place 1 cake layer on platter. Spread 2 cups frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread 2 cups frosting evenly over top. Spread remaining frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Sprinkle top of cake with pecans. Refrigerate cake for at least 1 hour before serving.
Notes
Cake can be refrigerated for up to 2 days
Toast a total of 2 cups of pecans to divide between the cake and the frosting.
The cake will slice more cleanly if you refrigerate it for at least 1 hour.

Apple Cinnamon Cake

Apple Cinnamon Cake
A “Very Tasty” buttery white cake infused with apple and cinnamon and brown sugar that comes together in minutes but tastes like you spent all day making it
Recipe type: Dessert
Ingredients
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup milk
  • 1 apple, peeled and chopped
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Notes
Adding a handful of raisins gives an additional layer of taste. Also trading the sugar for spender will reduce the calories with no change in the flavor.

An Old Fashion Carrot Cake with Cream Cheese Icing

 

An Old Fashion Carrot Cake with Cream Cheese Icing
This is a Rich and Moist Carrot Cake well worth the calories
Source:
Recipe type: Dessert
Ingredients
  • For the cake:
  • 1½ cup cooking oil
  • 2 cup white sugar
  • 3 eggs
  • 1½ tsp. baking soda
  • 3 cup flour
  • 1½ tsp. cinnamon
  • 1½ tsp. salt
  • 2 tsp. vanilla
  • 2 cups grated or shredded raw carrot firmly packed (4 to 5 big carrots)
  • 1 cup crushed pineapple including juice
  • 1½ cup coarsely chopped walnuts or pecans
  • For the icing:
  • 1 8 oz package of cream cheese
  • ½ cup margarine
  • 1 tsp. vanilla
  • 1 cup sifted icing sugar
Directions
  1. For Cake: In a bowl measure oil sugar & eggs & beat 5 minutes at high speed. Add carrot & pineapple and blend for 1 more minute. Sift flour, baking soda, cinnamon & salt. Add ½ of the dry ingredients to mixture and mix well about 1 minute. Mix in balance of dry ingredients and blend well. Stir in nuts .
  2. Bake in greased & floured tube pan or Bundt pan. Line bottom of pan with waxed paper. Bake 1 hour 35o degrees F. then reduce the heat to 300 degrees F. for 30 minutes or until done.
  3. Put cookie sheet under cake pan for time it cooks at 300 degrees. Cool for 10 to 15 minutes and remove cake from pan. Frost with cream cheese frosting
  4. For frosting: Beat all ingredients until well blended and velvety. Spread on Carrot cake.

 

Chocolate Peanut Éclair squares

 

Chocolate Peanut Éclair squares
This looks so yummy. I must try it apparently It gets better the longer it sits in the fridge.
Source:
Ingredients
  • 1 box chocolate graham crackers (there will be a few graham
  • crackers left over)
  • 2 () boxes vanilla instant pudding
  • 1 cup peanut butter
  • 3½ cups milk
  • 1 () container Cool Whip, thawed
  • 1 can chocolate frosting
Directions
  1. Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
  2. Refrigerate for at least 12 hours before serving
Notes
Low Fat & Sugar Version: Use Sugar Free Pudding, Low fat chocolate crackers, Sugar free chocolate syrup, Light cool whip, Skim milk.

 

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