Chocolate Yogurt Cake Recipe | A little bit of everything. Chocolate. My little world is filled with chocolate. For a while I tried to give it up. I changed my mind. I love chocolate. I always did. Chocolate makes everything tastes better. And makes me happy. Our lives are too busy to fill them with worries and sadness. We should see just the bright side of the things. Just the half full glass. Little things make me feel better. Like a stranger stopping in front of my house to tell me I have pretty flowers. An email for my MIL telling me she can’t wait for us to get there. Hubby reaching out to hold my hand when we are in the car. A “good kiss” from Tiffany. A random “Love you” and/or a hug. Little things keep me going. After my last post I was asked how I do it. They make me smile. Baking makes me happy. Chocolate Cake. This chocolate yogurt cake recipe was adapted from a coffee cake I found in one of my cookbooks . I substituted some of the flour and the instant coffee with unsweetened cocoa powder and used Chobani Greek Yogurt instead of sour-cream.
Simply THE Most Decadent Healthy Chocolate Cake EVER! I know what you’re thinking: NO WAY! And you know what? I don’t blame you one bit for having these thoughts! How could I, when even I think the exact same thing every single time I look at it, or, even better yet, get to take a bite! I just die, people, I’m telling you. I’ve had 3 slices so far and thought the same thing every single time: “This can’t be right. Before I go on, I need to seriously take a moment here to thank Erin at Texanerin Baking, for challenging me to recreate this cake. You see, for oh, probably 15 years now, that cake, to me, had been total synonym with extreme decadence: a cake made from nothing but heavy cream, butter, sugar, eggs and dark chocolate. And I’d been toying with the idea of healthifying THAT. Right. But, the challenge was thrown, the rules were set.
The healthified cake was to contain no grains, no beans and was to be at least somewhat creamy or fudgy. Now if you know Erin, you know that THAT’S a whole ‘nother tough call! So sorry… try again! Boy! Notes. Quintuple-Chocolate Dark Chocolate Truffle Tart & Chockohlawtay Turns One! Dark chocolate mocha cake with cookie dough filling | Sweet Anna's. Do you remember this cute Cookie Monster cake I showed you the other day? Well, here’s the inside… and it’s an absolutely delicious, very grown-up friendly dessert! Moist, dark chocolate mocha cake, with a delicious layer of (eggless, of course!)
Cookie dough in the middle… Pretty much heaven in cake-form! It was a big hit with both the kids and adults at Bjørn’s party… and I have to admit, I’ve been sneaking some of the leftover cookie dough filling the last few nights before bed! Blue frosting and the Cookie Monster theme are definitely not required for this cake… but they sure do make it fun! Dark chocolate mocha cake with cookie dough filling Ingredients for the cake: 2 cups sugar 1 3/4 cups flour 3/4 cup dutch-processed unsweetened cocoa 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 cup very hot strong coffee (or 1 cup boiling water) for the filling: Directions for the frosting:
Zebra Bundt Cake. I love zebra cakes, but I love a zebra bundt cake more. It just seems like less work. No need to cut layers and the frosting is a simple chocolate glaze. However you like or decide to carve your zebra cake, a zebra styling of any sort is pretty much a guaranteed no-fail dress to impress dessert. I’ve added a step-by-step picture panel for a visual on how to make a zebra cake. Zebra Bundt Cake Okay, so my striping is not even close to being perfect like what you see here.
For this zebra bundt cake I used a marble poundcake recipe from Tish Boyle’s The Cake Book, while good, I found it wasn’t as moist as I generally like my pound cake. A few notes: To layer the pound cake for the zebra effect use a an ice cream scoop with a release lever for easy handling.Cake can be made one day ahead and kept tightly wrapped on the counter. Zebra Bundt Cake (adapted from Tish Boyle, The Cake Book) Makes 1 10 inch cake. | Preparation: Heat oven to 350 degrees F. Ingredients: Cake Glaze To make glaze Assembly.
Andes Mint Chocolate Cake. February 13, 2012 Andes Mint Chocolate Cake I must admit that Valentines Day sneaked up on me this year. It wasn’t until last night that I realized how close we actually are to the big event and what little work I had done so far to prepare. Heck, in this house the school party preparation alone is a multi-hour endeavor. As a result, my Sunday evening was officially sucked into the Valentine vortex of cards, cookies and candy. Cards for the boys classes, candy for the school time masses, cookies for the parties and a holiday dinner menu to plan and prepare for said mom and dad. If you’ve ever eaten out at a restaurant, grabbed an Andes Mint on your way out the door, popped it into your mouth and proclaimed it the best bite of the night, then you’re going to be all over this cake like the shiny red of a holiday heart.
This cake takes a bit of time to put together but trust me when I tell you that it is well worth the effort. Turning back to your mixer, cream up a little sugar and butter. Easing into Resolutions & a Recipe for Black and White Angel Food Cake - Global Dish. Remember that time I was flapping my pie hole about needing a bit of a detox after the holidays? Well… I suppose that time has come. No more eggnog {the rum part is debatable}, candy, or cookies; or gravy, for that matter. It’s almost time to bring on the greens, the big mugs of white tea, and – sigh – things like quinoa and spelt kernels.
I don’t have anything against these ingredients, but after the delectable month {or two, or… if we’re being honest, three} I’ve had, they sound like torture. So naturally the proper way to do this is to be slow and steady with the introduction of new foods, you know – tortoise and hare style. I adapted the recipe from Cooking Light, and served it with a quick raspberry sauce. Black & White Angel Food CakeAdapted from Cooking LightServes 1-10 GLAZE 3 tablespoons light cream cheese 1 cup icing sugar 3 tablespoons skim milk ½ teaspoon pure vanilla extract 2 teaspoons unsweetened cocoa powder Instructions: CAKE 1. 2. 3. 9th Day of Christmas~Red Velvet Cupcakes with Cream Cheese Frosting! | Dashing Dish.
New Years Eve Chocolate Cake. This recipe comes almost 4 months in the making. I needed a lot of time and a big celebration to make it for so New Years fit the bill. It’s also my submission for the Scharffen Berger elevated classic recipe contest. The point of the contest is to take a classic dessert and elevate it with chocolate. My favorite chocolate dessert has always been flourless chocolate cake, which has been made in my family for years with the same recipe. To elevate it, I added a raspberry fudge sauce and topped the whole thing with a coconut milk mousse, all made with Scharffen Berger chocolate. Flourless Chocolate Cake with Raspberry Fudge Sauce and Coconut Milk Chocolate Mousse For the cake: 4oz room temperature butter 1/2 cup sugar 6 medium room temperature eggs 1 9.7oz 70% Scharffen Berger baking chocolate For the sauce: 8oz raspberries 2oz 62% Scharffen Berger baking chocolate1/4 teaspoon sea salt 2 Tablespoons Scharffen Berger unsweetened cocoa powder 2 Tablespoons liquid sweetener For the mousse: Method:
Grain-Free Chocolate Cake. Winter term is over. I survived finals week and submitted all my projects. Time to celebrate with CAKE! Over the last few months I have played around with several grain-free cake recipes but all of them were incredibly dry and left much to be desired. When I came across a recipe for a conventional cake with sour cream in it, it hit me..... add homemade yogurt (since I can't handle the lactose in sour cream) to help keep the grain-free cake moist.
Wow! Not only does the yogurt help keep the cake moist, but the flavor is just amazing! My first attempt was to make a chocolate cake. Berry-Topped Grain-Free Chocolate Cake Ingredients: Cake 1 3/4 cup almond flour 1/3 cup coconut flour 3/4 cup unsweetened cocoa powder 1 tsp salt 1 1/2 tsp baking soda 2/3 cup butter, softened 2 cups plain, unsweetened yogurt 1 cup honey 2 eggs 1 tsp vanilla Berry topping 24 oz berries (I used blackberries because the store was out of fresh raspberries) 1/2 cup water 1/2 cup honey Directions: Thanks for stopping by!
Whole Promise: Choclolate Chia Banana Cake. Tuesday-Prince William Cake? This is not a true cake. It is more like a chocolate crunch. Except that mine is less crunchy. I know I shouldn't replace digestive biscuits with crackers (silly), but being a lazybum myself, I did. Malas pegi kedai. It almost turned to chocolate fudge, but the mixed nuts did some excellent recovering job. The recipe for the cake is based on Ijan's of Blog Resipi's. Chocolate Batik Cake Recipe(Adapted from BlogResipi) What you'll need: 200 gm digestive biscuits or marie100 gm butter250-300 gm milk chocolate200 gm / 1/2 tin condensed milk80 gm pistachio (or any kind of your liking)80 gm almonds, roasted80 gm walnut, roasted Way to do it:1. 2. 3.Pour the chocolate mixture into the bowl with biscuits and nuts. 4.Place a baking paper in a mould (or you can use a detachable mould as well). 5.Keep in fridge for several hours until the chocolate sets.
I wanted to write more, but the cough syrup I took just now is about to kick in. Psst..He surprised me with these two books last week. Chocolate Crepe Cake. My Favorite Cake.