Chocolate Whiskey Cake

Chocolate Whiskey Cake



Course Dessert
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Author Miranda

Ingredients
Chocolate Whiskey Cake

  • 3/4 cup butter, cubed
  • 3/4 cup boiling water
  • 3/4 cup unsweetened cocoa powder
  • 1 cup sour cream
  • 2 tsp. vanilla extract
  • 2 eggs lightly beaten
  • 2 cups cake flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 + 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 cup Irish whiskey
  • 2 T. unsweetened cocoa powder, for pan

Chocolate Whiskey Ganache

  • 1 cup milk chocolate chips
  • 6 T. heavy cream
  • 2 tsp. Irish whiskey, optional
  • Order Ingredients Powered by Chicory


Instructions
Cake

  1. Preheat oven to 350 degrees. Coat your heritage bundt pan with non-stick cooking spray. Dust the pan with about 2 T.  unsweetened cocoa powder. Tap out any excess cocoa powder.
  2. In a microwave-safe medium bowl, add in the water and butter. Microwave for 2 1/2 minutes.
  3. Add in the cocoa powder. Whisk until smooth.
  4. Add in sour cream and vanilla extract. Continue to whisk until the sour cream is incorporated. 
  5. In a separate bowl, add in cake flour, sugars, baking soda, and baking powder. Whisk until combined.
  6. Pour the cocoa/sour cream mixture in with the dry ingredients. Add in the lightly beaten eggs. Whisk until the batter is incorporated and smooth. I added in the eggs a little later to avoid cooking my eggs in the very hot liquid.
  7. Add in the Irish whiskey and whisk until combined.
  8. Pour the batter into the prepared bundt pan. Spread it out evenly and give it a few taps on the counter to remove any air bubbles. 
  9. Place into the oven and bake for 38 minutes or until a toothpick comes out moist crumbs or clean. 
  10. Remove from the oven and let cool for about 30 minutes. 
  11. Once the cake has cooled for 30 minutes, turn the bundt cake out onto a wire rack. Gently lift one side of the bundt pan to help loosen the edges of the cake. Then lift the opposite side to loosen that side. Repeat until cake comes out. Let cool completely on wire rack.
  12. Place cooled bundt pan on a cake plate.

ganache

  1. In a medium sized microwave-safe bowl, add in the milk chocolate chips and heavy cream. 
  2. Microwave for 30 seconds and stir. Repeat microwaving for only 30 seconds and stirring after each interval until the ganache is smooth. It normally takes 3 zaps in the microwave and stirring vigorously for it to come together.
  3. After the ganache has come together, add 1 - 2 teaspoons of irish whiskey into the ganache. Stir until incorporated. This step is completely optional. 
  4. Let the ganache cool slightly. I would save about 30 minutes. You want the ganache to still have a nice drizzle consistency, but thicker than when it first came out of the mmicrowave.
  5. Pour the ganache into a sandwich bag or disposable piping bag. Cut a small hole in the corner of the sandwich bag.
  6. Add a drizzle to the top of the bundt cake. 


source:http://www.cookiedoughandovenmitt.com

THE BEST AND THE EASIEST MOLTEN CHOCOLATE LAVA CAKES

THE BEST AND THE EASIEST MOLTEN CHOCOLATE LAVA CAKES



YIELD: 2 cake
PREP TIME: 3 minutes
COOK TIME: about 12 minutes
TOTAL TIME: about 15 minutes

INGREDIENTS:

  • 2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe's Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
  • 1/4 cup unsalted butter (1/2 of 1 stick)
  • 1/2 cup confectioners' sugar
  • 1 large egg + 1 egg yolk (discard white or save for another use)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee granules, optional but recommended (doesn't make cakes taste like coffee and serves to enhance the chocolate flavor)
  • ice cream for serving, optional but recommended
  • hot fudge for serving (homemade or storebought), optional but recommended


DIRECTIONS:

  1. Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
  2. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
  3. Add the sugar, egg, egg yolk, and whisk until smooth.
  4. Add the flour, optional espresso granules, and stir until just combined; don't overmix.
  5. Pour batter into prepared ramekins, divided evenly.
  6. Bake for about 12 minutes, or until edges are set but center is still soft; don't overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
  7. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
  8. Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.


Adapted from Kraft

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake



Ingredients:
CHOCOLATE CAKE (THIS RECIPE MAKES THREE 6 INCH CAKES)

  • 1/2 cup cocoa powder
  • 1 & 1/2 cup all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 & 1/2 sticks butter, room temperature
  • 1 cup + 2 tbsp sugar
  • 3 eggs
  • 1 & 1/2 tsp vanilla
  • 2/3 cup + 1/4 cup sour cream
  • 3 tbsp melted chocolate, cooled

PEANUT BUTTER BUTTERCREAM

  • 2 sticks butter, room temperature
  • 1 cup vegetable shortening
  • 1 cup peanut butter
  • 4-7 cups powdered sugar

CHOCOLATE SHARDS

  • 1/2 cup chocolate chips or chocolate candy melts
  • 1/2 tbsp vegetable oil
  • 1 tbsp melted peanut butter, for drizzling

CHOCOLATE GANACHE

  • 1/2 cup heavy cream
  • 3/4 cup chocolate chips

ADDITIONAL

  • Peanut butter cups, chopped into smaller pieces


Directions:
CHOCOLATE CAKE

  1. Preheat the oven to 350º F.
  2. Using butter grease the bottom and sides of three 6 inch round cake pans or springform pans and line the bottoms with a round piece of parchment paper. To ensure even baking, place a bake even strip around each pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
  3. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
  4. In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
  5. Add in the sour cream and melted chocolate, mix by hand using a spatula.
  6. Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
  7. Evenly divide the batter between the 3 pans, with about 1 & 1/3 cups to 1 & 1/2 cups in each pan.
  8. Bake for 22 minutes. Then loosely cover the pans with foil. Continue to bake for 7-10 minutes or until a toothpick inserted in the until a toothpick inserted in the center comes out clean.
  9. Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife.
  10. If you’ll be assembling the cake later, wrap the cake layers really good in plastic wrap and place them in the refrigerator. They will be good for up to 5 days.

PEANUT BUTTER BUTTERCREAM

  1. In a mixing large bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy.
  2. Add in the peanut butter, beat using electric mixer.
  3. Begin to add the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting isn't too wet and tastes good to you.

CHOCOLATE SHARDS

  1. Melt the chocolate or candy melts with the vegetable oil in a small saucepan over low heat. Stir with a spatula melt smooth and melted.
  2. Place a plastic cutting board or metal baking sheet on the counter. Place a large piece of wax paper on top of the flat surface.
  3. Pour the melted chocolate on top of the wax paper. Use a spatula to smooth the chocolate into an even layer all around the wax paper.
  4. Place another piece of wax paper on top of the melted chocolate and gently smooth out any air bubbles.
  5. Place the cutting board or baking sheet with the wax paper on it in the freezer for 15 minutes.
  6. After 15 minutes, remove it from the freezer and allow it to warm up for 2-3 minutes.
  7. Remove the top layer of wax paper, break the chocolate into shards (any size or shape you want).
  8. Drizzle melted peanut butter over the shards, place them in the freezer to set the peanut butter or until you're ready to use them.

CHOCOLATE GANACHE

  1. Place chocolate chips in a medium heat-proof bowl.
  2. In a small pot over low heat, heat the heavy cream until boiling.
  3. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  4. Use a spatula to stir the mixture until smooth.
  5. Allow the ganache to come to room temperature before adding it to the cake.

HOW TO ASSEMBLE THE CAKE

  1. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer, you can measure the frosting, I use 1/3 to 1/2 cup in between each layer.
  2. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting (the same amount as you did between the layers) on the top of the cake.
  3. Next, it’s time to do a crumb coat. The crumb coat will help seal the crumbs in. Using your offset spatula, spread a thin layer of buttercream around the sides and the top of the cake. It’s easiest to start off with more frosting on the cake and remove some as needed.
  4. Place the entire cake in the freezer or fridge for 20 minutes to harden the crumb coat.
  5. Begin to add the second layer of frosting. Spread an even layer of frosting on the top of the cake. Next either pipe on the frosting or spread on the frosting around the sides of the cake. Use a spatula or icing smoother to smooth out the frosting, scraping off excess as you go. Once the frosting is uniform around the cake, use the smooth side of Viva brand paper towels and a fondant smoother to smooth out any imperfections. Place the paper towel on the cake and gently rub the fondant smoother around. Repeat this process, moving the paper towel all around the cake.
  6. Transfer the cake to your desired serving plate. Using a piping bag and a piping tip (I used a wilton round tip) to pipe a border of buttercream around the bottom of a cake.
  7. Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. Allow the ganache to set for 10 minutes.
  8. Top the cake with various chocolate shards and peanut butter cup pieces.
  9. Slice and serve!


source:http://thefirstyearblog.com

Buttermilk Chocolate Cake

Buttermilk Chocolate Cake



Prep time 25 mins
Cook time 45 mins
Total time 1 hour 10 mins
Author: Stacey Little | Southern Bite

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking pwder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar
  • ½ cup (1 stick) unsalted butter
  • 3 tablespoons cocoa powder
  • ½ cup vegetable oil
  • 1 cup water
  • 3 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

For the icing:

  • ½ cup (1 stick) unsalted butter
  • 3 tablespoon cocoa powder
  • 1 (1-pound) box powdered sugar (3¾ cups)
  • 1 teaspoon vanilla
  • 6 to 8 tablespoons buttermilk


Instructions

  1. Preheat the oven to 350°F and lightly coat a 13X9" pan with nonstick baking spray with flour.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In a small saucepan, melt the butter, then stir in the cocoa powder, oil, and water. Heat to a boil, then boil for 1 minute. In the meantime, in a small bowl, mix together the eggs buttermilk, and vanilla. Pour the heated mixture over the flour mixture and stir. Add the egg and buttermilk mixture and stir until well combined. Pour the batter into the prepared pan and bake for 35 to 45 minutes or until a tooth pick inserted into the center comes out clean. Allow to cool for at least 30 minutes before icing.
  4. To make the icing:
  5. Combine the butter and cocoa in a small saucepan. Cook until the butter is melted completely. Take off the heat and stir in the vanilla.
  6. Pour the powdered sugar into a large bowl and pour the hot mixture over the powdered sugar. Stir to combine. Add 1 tablespoon of buttermilk at a time until you get the icing to a pourable consistency, but not too thin. Pour over cake and spread to coat.


Notes
Optional: After the cake has cooled for about 5 minutes in the pan, turn it out onto a platter. Only add enough buttermilk to the icing to make it spreadable and coat the top and sides of the cake for a different look.
3.5.3208


source:http://southernbite.com

Chocolate Coconut Cake

Chocolate Coconut Cake



Prep Time: 20 minutes
Cook Time: 28 minutes
Category: cake
Yield: 24 pieces of cake
Chocolate Coconut Cake

This creamy Chocolate Coconut Cake will get rave reviews from the coconut lovers in your life. Make a pan and watch it disappear!

Ingredients

  • 1 chocolate cake mix
  • 1 - 15 ounce can cream of coconut
  • 1 - 14 ounce sweetened condensed milk
  • 1 - 8 ounce container Cool Whip, thawed
  • 2 cups shredded coconut, divided


Instructions

  • Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
  • Prepare the cake mix according to the package directions. Spread in prepared pan and bake for 28-30 minutes or until done. Cool 5 minutes and then use a fork to poke holes all over the hot cake.
  • Mix the sweetened condensed milk and the cream of coconut in a bowl. Pour over the cake slowly, letting it soak into the holes. Let cool completely in the refrigerator.
  • Spread 1/2 cup coconut on a baking sheet. Bake 5 minutes at 350 degrees, stirring often. Let cool.
  • Frost the cooled cake with the Cool Whip. Top with the plain shredded coconut. Sprinkle the toasted coconut on top for color. Keep refrigerated.


Notes
I found the Cream of Coconut in the alcohol aisle of Walmart. It is completely alcohol-free though!


source:http://insidebrucrewlife.com

KAHLUA CHOCOLATE POKE CAKE

KAHLUA CHOCOLATE POKE CAKE



Prep Time 20 min
Cook Time 40 min
Total Time 1 hr

Ingredients
Cake:

  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz package Jell-O Instant Chocolate Fudge OR Vanilla Pudding
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup Kahlua
  • 1 tbsp vanilla extract
  • ¼ tsp sea salt
  • 1½ cup mini chocolate chips

Liquid:

  • 1/2 cup Kahlua
  • 12 oz. sweetened condensed milk

Frosting:

  • 1 1/2 cup heavy cream
  • 1/2 cup Kahlua
  • 1/2 cup confectioners' sugar
  • 1/3 cup instant chocolate fudge Jell-O pudding mix, dry

Optional:

  • Chocolate Sprinkles


Instructions
Cake:

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 13 inch baking pan with cooking spray and set aside.
  3. In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. Bake for 30 to 40 minutes or until toothpick comes clean from center of cake. Remove from oven and allow to cool completely.

Liquid:

  1. In a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
  2. Used the hand of a wooden spoon, poke holes all over the cake.
  3. Pour liquid mixture over the cake.
  4. Frosting:
  5. Beat all ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost cake and top with chocolate sprinkles if desired.


source:https://www.sugarandsoul.co

One Bowl Chocolate Cake

One Bowl Chocolate Cake



Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 15

Ingredients
One Bowl Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup very hot water

Easy Chocolate Buttermilk Frosting

  • 1/2 cup (1 stick) butter
  • 4 tablespoons cocoa powder
  • 6 tablespoons buttermilk
  • 1 teaspoon pure vanilla extract
  • 16 ounces (4 cups) powdered sugar, or as needed to reach desired consistency
  • 1/2 cup finely chopped pecans or walnuts, optional


Instructions
For the Cake:

  1. Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using an electric hand or stand mixer, beat in eggs, buttermilk, oil, and vanilla. Add hot water and mix until combined. Batter will be quite thin.
  3. Pour batter into prepared baking dish. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan before frosting.

For the Frosting:

  1. Melt butter in a large saucepan over MEDIUM heat. Whisk in cocoa powder, buttermilk and vanilla. Turn heat to LOW and whisk in powdered sugar until you've reached desired consistency. It should be thick but pourable. Continue whisking vigorously until smooth. Stir in chopped nuts, if using.
  2. Immediately pour frosting over cake and use an offset spatula or butter knife to spread it out evenly over the surface. Allow to set for a few minutes before slicing and serving the cake.


source:http://www.fromvalerieskitchen.com

No-Bake Three Chocolate Cake Recipe

No-Bake Three Chocolate Cake Recipe



Prep Time 30 mins
Total Time 2 hr 30 mins
Course: Dessert
Servings: 20
Calories: 434 kcal

No-Bake Three Chocolate Cake Recipe - made in a bundt pan, layers of white, milk and dark chocolate and Oreo cookie crust. Topped with chocolate ganache and fresh berries. A chocolate lover's heaven!

Ingredients
HOT LIQUID:

  • 4 cups (1 litre) heavy whipping cream
  • 2 cups (500 ml) milk

FOR THE WHITE CHOCOLATE LAYER:

  • 8 oz (250 grams) white chocolate or chocolate chips
  • 1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
  • 2 tbsp cold water

FOR THE MILK CHOCOLATE LAYER:

  • 8 oz (250 grams) milk chocolate or chocolate chips
  • 1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
  • 2 tbsp cold water

FOR THE DARK CHOCOLATE LAYER: (SEE NOTES!)

  • 8 oz (250 grams) dark (70 % cocoa) chocolate or chocolate chips
  • 4 tbsp sugar
  • 1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
  • 2 tbsp cold water
  • optional: 1 tbsp dark cocoa powder + 1 tbsp sugar , if the layer looks similar in color to the milk chocolate one (!!!see notes!!!)

FOR THE OREO LAYER/CRUST:

  • 24 Oreo cookies (I used double chocolate and left the filling, if using regular Oreos, scrape out the filling)
  • 2 tbsp sugar (optional)
  • 4 oz (114 grams) melted butter

FOR THE GANACHE:

  • 4 oz (120 gr) semi-sweet chocolate
  • 1/2 cup (120 ml) heavy cream

OTHER:

  • Berries for garnishing


Instructions

  1. In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil.
  2. Remove from heat. Divide mixture into 3 equal parts, about 2 cups each.

FOR THE WHITE CHOCOLATE LAYER:

  1. Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
  2. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
  3. Add gelatin and whisk to combine.
  4. Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more, until set.

FOR THE MILK CHOCOLATE LAYER:

  1. Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
  2. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
  3. Add gelatin and whisk to combine.
  4. Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 minutes, or until set.

FOR THE DARK CHOCOLATE LAYER:

  1. Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
  2. Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1-2 minutes and whisk to combine.
  3. Add gelatin and whisk to combine.
  4. Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.

FOR THE OREO LAYER/CRUST:

  1. Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine.
  2. When the dark chocolate layer is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes.

FOR THE GANACHE:

  1. In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
  2. Place chocolate in a bowl and pour hot cream on top. Add peppermint extract.
  3. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool a little, before you use it, it still needs to be thin, so it drips down the cake.

TO SERVE:

  1. When ready t0 remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip it in hot water for 30 - 60 seconds to loosen, then invert onto a serving platter.
  2. Pour chocolate ganache on top and add berries for garnishing.



source:https://cookinglsl.com/

TIRAMISU CUPCAKES

TIRAMISU CUPCAKES



Yield: 12-14 cupcakes

Moist vanilla cupcakes drizzled with an espresso Kahlua mixture, filled with tiramisu filling and topped with a light Kahlua mascarpone buttercream.

INGREDIENTS:
CUPCAKES

  • 6 tbsp salted butter, room temp (I use Challenge Butter)
  • 3/4 cups sugar
  • 2 tsp vanilla extract
  • 6 tbsp sour cream
  • 3 egg whites
  • 1 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 6 tbsp milk
  • 2 tbsp water

TIRAMISU FILLING

  • 2 egg yolks
  • 6 tbsp sugar
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 1/2 tbsp warm water
  • 1 tbsp instant espresso coffee granules
  • 1/4 cup Kahlua

FROSTING

  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 1/2 tbsp Kahlua or espresso
  • 1/2 cup mascarpone cheese, room temperature


DIRECTIONS:
1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until well combined.
5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
10. Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked.
11. When done, whip yolks with mixer until they thicken and yellow a bit.
12. Fold mascarpone cheese into whipped yolks.
13. Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.
14. Fold whipped cream into mascarpone mixture.
15. In another small bowl, combine warm water, espresso and Kahlua.
16. Once cupcakes are cool, cut out the centers. I use a cupcake corer.
17. Drizzle about 1 tbsp of the espresso mixture over the inside of the holes of the cupcakes, then fill in the holes with the tiramisu filling.
18. To make the frosting, beat the butter until smooth.
19. Add 2 cups of powdered sugar and 1 tbsp of Kahlua and mix until smooth.
20. Add another cup of powdered sugar and remaining Kahlua and mix until smooth.
21. Carefully fold in the mascarpone cheese.
22. With mixer on low speed, add the remaining cup of powdered sugar and mix just until smooth. You don’t want to over mix the msacarpone cheese or it could become too thin.
23. Pipe the frosting onto the cupcakes and sprinkle with some cocoa and top with chocolate covered espresso beans, if desired.
Store in the refrigerator. When ready to serve, I recommend letting them sit out for 20-30 minutes, so they aren’t too cold and firm.


source:http://www.lifeloveandsugar.com

Super Decadent Chocolate Cake with Chocolate Fudge Frosting

Super Decadent Chocolate Cake with Chocolate Fudge Frosting



author bakerbynature

Ingredients
For the Super Decadent Chocolate Cake:

  • 4 cups all-purpose flour
  • 3 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • ½ cup coconut oil
  • 2 large eggs + 2 large egg yolks
  • 1 stick + 6 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 1/2 cups strong hot coffee

For the Chocolate Fudge Frosting:

  • 1/2 cup butter, cubed
  • 4.25 ounces unsweetened chocolate, chopped (I used one of those BIG sized hershey dark bars - cheap and yum!)
  • 4 cups confectioners' sugar
  • 1/2 cup half and half
  • 2 teaspoons vanilla extract


Instructions
For the Super Decadent Chocolate Cake:

  1. Preheat oven to 350º (F). Prepare two 9-inch cake pans by spraying generously with baking spray or generously buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, and salt 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.
  3. Add milk and sour cream to the flour mixture and mix together on medium speed until well combined. Reduce speed and add coconut oil, eggs, yolks, butter, and vanilla. Then, carefully, add hot coffee to the cake batter. Beat on medium-high speed until evenly combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for about 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

For the Chocolate Fudge Frosting:

  1. In a small heavy saucepan, melt butter and chocolate over low heat, stirring almost constantly, until both are completely melted. Remove from the heat; cool for 5 minutes.
  2. In a large bowl, beat the confectioners' sugar, half and half, and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. Spread between layers and over top and sides of cake.


source:http://bakerbynature.com

Dark Chocolate Cake

Dark Chocolate Cake



Prep time 25 mins
Cook time 35 mins
Total time 1 hour
Author: CakesCottage - adapted from Hersheys
Recipe type: Dessert
Serves: 10-12

Moist, rich, chocolaty perfection, something that every chocolate fan should taste, this is one of those must-have recipes.

Ingredients
CAKE

  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder or Hershey’s Special Dark powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1½ tsp vanilla extract
  • 1 cup boiling water (I used hot, strong coffee)

FROSTING

  • 8 Tbsp butter or margarine, softened
  • 3 cups powdered sugar
  • ⅔ cup cocoa powder or Hershey’s Special Dark powder
  • ⅓ cup milk
  • 1 tsp vanilla extract


Instructions

  1. Preheat oven to 350°F. Grease and flour three 8-inch baking pans.
  2. Stir together all dry ingredients to a large bowl.
  3. Add eggs, buttermilk, oil and vanilla and beat on medium speed about 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  5. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean.
  6. Cool in pans for 10 minutes. Remove cakes from pans to a wire racks and let to cool completely.

FROSTING

  1. Beat butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. If necessary, add a bit of milk to reach desired consistency.
  2. Stir in vanilla. You will get about 2 cups of frosting.

ASSEMBLY

  1. Place first layer of cake on cake plate. Spread about ½ cup of frosting on top in an even layer.
  2. Add second layer of cake and add frosting on top in an even layer.
  3. Add final layer of cake on top and frost the outside of the cake.
  4. Finish off with chocolate curls or other decoration, and set in a fridge for a few hours before serving.


source:http://cakescottage.com

Chocolate Whoopie Pie Cake

Chocolate Whoopie Pie Cake



Author: Jenn@eatcakefordinner

A dense fudgy cake with a soft and pillowy marshmallow creme filling and creamy chocolate ganache.

Ingredients

  • 1 (15.25 oz.) box chocolate fudge cake mix
  • 1 (3.9 oz.) box instant chocolate fudge pudding mix
  • ¾ c. water
  • ¾ c. vegetable or canola oil
  • 4 large eggs
  • 1 c. sour cream (or Greek yogurt)
  • 1 tsp. vanilla

Marshmallow Creme Filling:

  • 10 Tbl. unsalted butter, room temperature
  • 1 (7 oz.) carton marshmallow creme
  • pinch of salt
  • 1½ tsp. vanilla
  • 2 c. powdered sugar

Chocolate Ganache:

  • ½ c. chocolate chips (I used milk chocolate)
  • 3 Tbl. whipping cream


Instructions

  1. Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally.
  2. For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling.
  3. For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.


source:http://therecipecritic.com

Chocolate Mudslide Cake

Chocolate Mudslide Cake



PREP TIME 60 mins
COOK TIME 25 mins
TOTAL TIME 1 hour 25 mins
Author: Julianne Bayer
Serves: 10-12 slices

INGREDIENTS
For the cake

  • 1 cup Kahlua liquor
  • 4 tablespoons light sour cream
  • 2½ cups all-purpose flour, sifted
  • ¾ cup Hershey’s Special dark chocolate cocoa powder, sifted
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, melted
  • ¼ cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon pure vanilla extract

For the frosting

  • 2 tablespoons hot water
  • 1 teaspoon instant espresso powder
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup Hershey’s Special dark chocolate cocoa powder, sifted
  • 8 cups powdered sugar
  • 3 tablespoons Kahlua or Baileys
  • 1 teaspoons vanilla extract
  • Pinch of salt

For the ganache

  • 6 ounces dark chocolate chips
  • 2 to 3 tablespoons Kahlua or Baileys


INSTRUCTIONS

  1. For the cake: Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.
  2. Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.
  3. In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.
  4. In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.
  6. Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.
  7. Pour the batter in the greased & coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.
  9. Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.
  10. For the frosting: Please note this is a large batch and requires a large bowl. You might consider making this in two batches
  11. In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.
  12. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
  13. Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.
  14. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  15. Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
  16. You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.
  17. For the ganache: In a microwave-safe bowl, combine the dark chocolate chips with 1 tablespoon of the brewed espresso. Microwave in 30 second increments, stirring each time until the chocolate is melted.
  18. Remove from the microwave and add 1 tablespoon of Kahlua at a time, stirring until well mixed. Use your judgment to test how thin the ganache needs to be in order to nicely drizzle down the sides of your cake. You can slowly add additional Kahlua, just drops at a time as needed.
  19. To assemble the cake: 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.
  20. 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 to use a lazy Suzan to rotate the cake as you work.
  21. 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.
  22. Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. 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.
  23. 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.
  24. Using an offset spatula or icing smoother, the wipe away 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.
  25. First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.
  26. Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.
  27. To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.
  28. Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.


source:http://beyondfrosting.com

KAHLUA CHOCOLATE CAKE

KAHLUA CHOCOLATE CAKE



Inspired by Stephanie Arnold’s recipe.  Serves 10 to 12.

INGREDIENTS
Cake

  • 4 ounces unsweetened chocolate, chopped
  • 2 1/4 cups unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup Kahlua
  • 1 cup sour cream
  • 9 tablespoons unsalted butter, softened but still cool
  • 1 1/2 cups brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup boiling water
  • 1 1/2 cups chocolate chips

Chocolate-Kahlua Ganache

  • 4 ounces dark chocolate, chopped
  • 1/3 cup heavy cream
  • 1 tablespoon Kahlua


INSTRUCTIONS

  1. Preheat oven to 350° F.  Grease and flour a 12-cup bundt pan.
  2. Place chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until melted and smooth.  Set aside.
  3. Combine flour, cocoa, baking soda, and salt in a bowl and set aside.  Pour Kahlua into a 2-cup glass measure with a pour spout.  Spoon in sour cream until the Kahlua and sour cream reach the 2-cup line.  Mix well and set aside.
  4. In the bowl of a standing electric mixer, cream together butter and brown sugar until light and fluffy.
  5. Add the eggs to the butter mixture one at a time, beating well after each addition.  Beat until well blended.  Add the vanilla and melted chocolate and stir to mix.
  6. Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the egg-butter mixture.   Stir until the dry ingredients are just moist and blended.  Do not over mix.
  7. Stir in boiling water and mix until blended.   Gently stir in chocolate chips.
  8. Scrape the batter into prepared bundt pan, smoothing the top to even out the batter.  Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
  9. Remove from the oven and cool the cake for 30 minutes in the pan.   Carefully turn the cake out onto a rack and cool completely.
  10. For the glaze, place dark chocolate in a 2-cup measuring glass with a pour spout.  Bring cream to a boil in a small saucepan over medium heat.  Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula.  Once the chocolate becomes smooth and glossy, add 1 tablespoon Kahlua and mix until smooth.
  11. Set the rack holding the cooled cake atop a baking sheet.  Stir the ganache well before slowly drizzling the glaze over the cake.  Allow the glaze to set for about 10 minutes before slicing.
  12. Serve cake slices at room temperature with scoops of vanilla ice cream, if desired


source:http://www.flourarrangements.org/

German Chocolate Cake

German Chocolate Cake



Yield: About 14 servings

Ingredients

  • 2 cups all-purpose flour*
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup canola oil or melted coconut oil
  • 1 cup boiling water

Coconut Pecan Frosting

  • 4 large egg yolks
  • 1 1/4 cups evaporated milk
  • 1 1/2 cups granulated sugar
  • 1/2 cup salted butter, softened
  • 1 1/2 tsp vanilla extract
  • 2 cups sweetened flaked coconut
  • 1 cup chopped pecans, toasted


Directions
For the cake:

  1. Preheat oven to 350 degrees. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside.
  2. In a mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, eggs and vanilla and using an electric hand mixer beat on medium speed until combined. Reduce the speed to low and mix in the oil. With the mixer still on low, carefully and slowly pour in boiling water and mix until well combined, about 2 - 3 minutes. Pour batter into prepared cake pans.
  3. Bake until toothpick inserted into center comes out clean, about 30 - 35 minutes. Let cakes cook 10 minutes then invert onto wire racks to cool completely. Once cool spread about 1/3 of the frosting over one layer of cake. Top with the second layer of cake and frost only the top of the cake with the remaining frosting.

For the frosting:

  1. In a medium mixing bowl whisk together egg yolks and evaporated milk until very well combined. Pour mixture into a large saucepan along with the sugar and whisk to dissolve sugar. Add butter and cook mixture over medium-low heat, whisking constantly, until mixture has thickened, about 10 - 12 minutes.
  2. Remove pan from heat, add in vanilla, coconut, coconut and pecans. Let cool until just warm then spread over cake.
  3. *If you scoop and level to measure flour (like I do) then only use 1 3/4 cups flour.


Recipe source: adapted from the Add a Pinch cookbook

The Best Chocolate Cake

The Best Chocolate Cake



yield: 8 SERVINGS
prep time: 25 MINUTES
cook time: 35 MINUTES

Ingredients:

  • 2 cups sugar (400 grams)
  • 1 3/4 cups all-purpose flour (210 grams)
  • 3/4 cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • 1/2 cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting


Directions:

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.


Notes:

  • The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
  • This cake also pairs beautifully with a simple chocolate ganache.
  • The coffee really brings out the depth of the chocolate (you won't even taste the coffee at all!), but if you really don't want to use it, feel free to substitute water.
  • For an egg substitute, simply add one mashed banana or 1/4 cup unsweetened applesauce for each egg.
  • This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
  • You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.


source:http://www.mybakingaddiction.com

Chocolate Dulce de Leche Cake

Chocolate Dulce de Leche Cake



Course Dessert
Type Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 10
Author Olivia

The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake.

INGREDIENTS
Cake:

  • 1 1/2 cup all purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla

Dulce de Leche Buttercream:

  • 3 large egg whites
  • 1 cup dark brown sugar lightly packed
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1/4 cup Dulce de Leche storebought or homemade

Ganache:

  • 2 oz dark chocolate finely chopped
  • 2 oz heavy whipping cream


INSTRUCTIONS
Cake:

  1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake for 25mins and rotate pans in oven. Bake until a cake tester comes out mostly clean. A total of 30-35mins.
  7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

Dulce de Leche Buttercream:

  1. Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  5. Add dulce de leche and whip until smooth.

Ganache:

  1. Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.
  2. Assembly:
  3. Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
  4. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***
  5. Top with decorative dollops of frosting (I used Ateco tip 825). Drizzle slices with dulce de leche if desired.


NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You may have some ganache left over.



source:https://livforcake.com

The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting

The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting



Yield: 24 cupcakes

The BEST Lemon Cupcakes start with a simple one-bowl batter and end with a soaking of lemon simple syrup and a topping of fluffy Lemon Cream Cheese Frosting for luscious, lemony, perfectly moist treats!

Ingredients
FOR THE CUPCAKES:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons freshly-squeezed lemon juice
  • 4 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest

FOR THE SIMPLE SYRUP:

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 small lemons, thinly sliced
  • 1/4 cup freshly-squeezed lemon juice

FOR THE FROSTING:

  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 1/2 to 4 cups powdered sugar (equivalent to about one 16-ounce box)
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon pure vanilla extract


Instructions

  1. To prepare the cupcakes, adjust rack to center position of oven and preheat oven to 350°F. Line muffin pans with 24 cupcake liners (*see Tips & Tricks below).
  2. Set a large sifter or fine mesh sieve over the large bowl of an electric mixer. Measure flour, cornstarch, sugar, baking powder, and salt into sieve and firmly hit the palm of your hand against its side to sift all of the dry ingredients together into the bowl. (If desired, repeat this process a few more times for fluffier cupcakes.)
  3. To the sifted dry ingredients, add the softened butter, sour cream, milk, lemon juice, eggs, vanilla, and lemon zest. Beat at medium speed for about 30 seconds or until smooth. Scrape down the sides of the bowl with a rubber spatula and beat for 15 more seconds.
  4. Evenly divide the batter between the 24 cupcake liners (I find it easiest to do this using a cookie scoop). Bake for 18 to 22 minutes or until cupcakes are light golden and test done with a toothpick inserted in center (mine were perfect at exactly 20 minutes). Cool the cupcakes for a few minutes in the pans before transferring them to a wire rack set on top of wax paper or foil (to keep the counter clean for the next step).
  5. While the cupcakes are baking, prepare the Lemon Simple Syrup by combining the water and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved. Once the mixture is boiling, add the lemon slices and reduce to a simmer. Simmer for 25 minutes, stirring occasionally. Use a slotted spoon to remove the lemon slices to a sheet of wax paper; allow to cool. Stir the 1/4 cup lemon juice into the simple syrup and set aside.
  6. Once the cupcakes are done and have been transferred to the wire rack, use a toothpick to poke a bunch of holes all over the top of each cupcake. Use a pastry brush to slowly brush the top of each cupcake with lemon simple syrup, allowing it to soak down into each cupcake. Brush each cupcake once, and then repeat the process (brushing each cupcake again) until all of the simple syrup has been used up. Allow the cupcakes to cool completely.
  7. One the cupcakes are cool, prepare the frosting. Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar, lemon juice, lemon zest, and vanilla, then beat until smooth and well-combined. The longer you whip this frosting, the lighter and fluffier it will become. Frost the cupcakes using your desired method (*see Tips & Tricks below...depending on how you decide to frost your cupcakes, you may need to double the frosting recipe).
  8. Top each cupcake with a piece of candied lemon and white or sparkling sugar sprinkles, if desired. Refrigerate cupcakes until ready to serve, allowing them to come to room temperature a bit before serving.


Notes

  • I recommend baking these cupcakes in foil cupcake liners, as the lemon syrup will soak through ordinary paper liners. If you don't like the look of plain foil liners, you can also find decorative-looking "grease-proof" paper baking cups that are lined on the inside with foil.
  • Cornstarch makes the cupcakes fluffy and is added to the regular, all-purpose flour in lieu of using cake flour.
  • When baking, I like to make sure that all of my ingredients are at room temperature. I speed things up when necessary by cutting my butter into small pieces and spreading them out on a plate or cutting board (which softens the butter faster than if the stick was left whole), by very briefly microwaving ingredients like milk or sour cream to take off the chill, and by using a bowl of hot water to warm up the the whole eggs.
  • Frost your cupcakes using an offset spatula, a knife, or a piping bag. Or, as I did here, scoop the frosting into a gallon-sized plastic baggie, snip off the corner of the bag, and pipe the frosting onto the cupcakes in a spiral, starting from the outside perimeter and working towards the center. Piping the frosting as shown in these photos requires a lot more frosting than spreading it with a knife, so in that case, plan on making a double recipe of frosting.


source: http://www.fivehearthome.com

Lemon Curd Cake

Lemon Curd Cake



Ingredients
To Make The Lemon Curd:

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon salt

For The Cake:

  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 whole eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 2 1/2 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature

Vanilla Buttercream

  • 1 cup butter, softened
  • 6-7 cups powdered sugar
  • 1 tablespoons vanilla extract (clear if possible)
  • 6 tablespoons milk
  • pinch of salt


Instructions

  1. For the Lemon Curd- Make at least one day ahead of time.
  2. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.
  3. Put the zest in a food processor fitted with the steel blade.
  4. Add the sugar and pulse until the zest is very finely minced into the sugar.
  5. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  6. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
  7. The lemon curd will thicken at about 170 degrees F, or just below simmer.
  8. Remove from the heat and cool or refrigerate until cold.
  9. To Make The Cake:Preheat oven to 350 degrees.
  10. Grease 3 6- inch or 2 8-inch round pans.
  11. Make sure all your ingredients are room temperature.
  12. In a separate bowl, combine flour, salt, baking powder and soda and mix.
  13. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla lemon juice and lemon peel at medium speed until pale and fluffy.
  14. Add eggs, one at a time, scraping the bowl after each addition.
  15. Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.
  16. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  17. Pour into pans evenly and bake about 20 minutes or until a knife is inserted and when remove is clean.
  18. Cool completely.
  19. To make the buttercream-
  20. Cream room temperature butter in a large bowl.
  21. Mix in vanilla and salt.
  22. Add in powdered sugar one cup at a time. Keep on mixing until sugar is dissolved. Add a tbsp of milk whenever mixture becomes hard to mix. Add about 6 cups of powdered sugar, then test to see if it is your desired sweetness, if not, add one more cup of powdered sugar.
  23. Mix until smooth.
  24. To assemble the cake, place cooled cake layer on cake plate.
  25. Pipe a thick ring along the edge of the cake, then fill with about 1/2 cup of lemon curd.
  26. Top with next layer and repeat. Once middle layers have curd, place cake in fridge for 1 hour.
  27. Once set, frost the outside of the cake. To make the watercolor effect, please refer to my ebay guide for directions.


source:http://theseasidebaker.com/

Best Lemon Blueberry Bundt Cake

Best Lemon Blueberry Bundt Cake



Prep time 15 mins
Cook time 50 mins
Total time 1 hour 5 mins
Recipe type: Dessert
Cuisine: Summer Favorites
Serves: 16

Lemon kissed cake with juicy blueberries and topped with a tart and refreshing lemon cream cheese frosting. This cake is a perfect summer time dessert, and because it is a bundt cake it is easy and still looks pretty.

Ingredients

  • 1 cup butter
  • 1¾ granulated sugar
  • 4 eggs
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2¾ all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
  • 1 cup fresh or frozen blueberries

Frosting:

  • 8 ounces softened cream cheese
  • ¼ cup butter, softened
  • 1½ tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1-2 tbsp heavy whipping cream
  • 3 cups powdered sugar


Instructions

  1. Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
  2. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
  3. Beat in eggs, one at a time, beating well after each addition.
  4. Add lemon juice, lemon zest and vanilla and beat until combined.
  5. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
  6. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
  7. Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit.
  8. Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.
  9. Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.

Frosting Directions:

  1. Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.
  2. Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.


source:http://reallifedinner.com/

Lemon Dream Cake

Lemon Dream Cake



Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author The Country Cook

Ingredients

  • 1 oz box vanilla cake mix 18.25 .
  • ingredients needed to make cake (eggs oil and water)
  • 1 oz can lemon pie filling 15.75 .
  • 1 tub lemon flavored frosting
  • 1 tub whipped topping thawed, 8oz., COOL WHIP


Instructions

  1. Preheat oven to 350F degrees.
  2. Spray a 9 x 13 baking dish with nonstick cooking spray.
  3. Prepare cake mix as directed on the back of the box.
  4. Pour batter into baking dish.
  5. Place spoonfuls of lemon pie filling all over the batter.
  6. Take a knife and swirl it all around to help evenly distribute it better.
  7. Bake at 350F degrees (in center rack) for about 35-40 minutes until cake springs back to the touch and isn't jiggly in the center.
  8. Let cake cool completely before proceeding to the next step.
  9. In a bowl, combine lemon flavored frosting with whipped topping.
  10. Mix until thoroughly combined.
  11. Spread frosting over cooled cake.


Recipe Notes
Refrigerate until chilled and keep any leftovers refrigerated.


source:https://www.thecountrycook.net

THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT)

THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT)



YIELD: one 9x5-inch loaf
PREP TIME: 10 minutes
COOK TIME: about 50 minutes
TOTAL TIME: about 90 minutes,

This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably.

INGREDIENTS:
Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice - see step 4 in directions)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners' sugar
3 tablespoons lemon juice, or as necessary for consistency

DIRECTIONS:

Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Loaf - To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note - I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and intense. Don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.
Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.



source:https://www.averiecooks.com

Blackberry Lemon Cake Roll

Blackberry Lemon Cake Roll



Prep time: 60 mins
Cook time: 15 mins
Total time: 1 hour 15 mins
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/ Medium
Cost To Make: $13-$15
Serving: 12" cake roll

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.

Ingredients
Sponge Cake Ingredients:

  • 5 large eggs, room temp
  • ¾ cup granulated sugar
  • ¾ cup all-purpose flour
  • ½ tsp baking powder

For the Lemon Syrup:

  • ¼ cup warm water
  • 1 Tbsp granulated sugar
  • 4 Tbsp fresh lemon juice (from 1 med/large lemon)

For the Blackberry Frosting:

  • 8 oz cream cheese, softened
  • 8 Tbsp (113 grams) unsalted butter, softened
  • 1 cup powdered sugar
  • 6 oz blackberries, chopped (reserving 6 whole berries to garnish)

Optional Garnish:

  • ¾ cup heavy whipping cream, chilled
  • 1 Tbsp powdered sugar
  • 2 lemon slices, cut into triangles


Instructions

  1. Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).
  2. Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume**
  3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.
  4. Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room.
  5. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.
  6. In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated.
  7. Carefully Unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup. Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.
  8. For the topping, beat together ¾ cup heavy cream with 1 Tbsp powdered sugar for 2 min on high speed until fluffy and spreadable. Transfer to a large piping bag with a large open star tip and pipe 6 flowers over the top, placing a fresh blackberry and lemon triangle into the center of each one.


Notes
**Sponge cakes rely on the volume of the whipped eggs to rise properly. It is extremely important to beat the eggs and sugar for the time stated.
***To prevent cracks in cake roll, it should be rolled in the linen towel right after it comes out of the oven.


source:http://natashaskitchen.com

Vegan Lemon Cake

Vegan Lemon Cake



Serves: 10

Ingredients

  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • zest of a lemon
  • ½ cup olive oil
  • 1 ½ tbsp water
  • 1 cup soy yoghurt
  • 1 tsp vanilla powder (optional, can be substituted with vanilla essence)
  • ¼ cup lemon juice
  • 50 g (1.76 oz) vegan butter, melted

Lemon Glaze

  • 1 cup icing sugar
  • 1 ½ tbsp lemon juice
  • 1 tbsp water


Instructions

  1. Preheat the oven at 160°C/320F. Grease a bread form and line the inside with a baking sheet or breadcrumbs.
  2. Sift the flour in a bowl and combine with baking powder, baking soda, vanilla powder, salt, lemon zest and sugar.
  3. Add water, olive oil, vegan yoghurt, lemon juice and melted vegan butter and quickly combine all the ingredients to a smooth batter (be careful not to overmix).
  4. Pour the batter in the bread form and bake in the oven for 40-45 min or until a skewer comes out clean (note in the comments that some covered the cake with foil and let it bake for longer). Carefully remove the cake from the form and let cool completely.
  5. Mix icing sugar and lemon juice to a creamy consistency, spread over the cake and let it firm before slicing the cake.


source:http://sofiavonporat.com