background preloader

Cakes

Facebook Twitter

5-Minute Chocolate Mug Cake. The 5-minute chocolate mug cake is a recipe that should be in every college student’s repertoire. It’s fast, it’s easy and it doesn’t even require an oven! Not only is this cake perfect for a quick study break or late night snack, but it can also be customized to fit everyone’s tastes. If you’re vegan, simply replace the egg with half a mashed banana and the milk for soy or almond milk. If chocolate’s not your favorite flavor, just take out the cocoa powder. There’s no excuse not to enjoy this mug cake, so grab the ingredients and a mug or two and head on over to the microwave! Easy Prep Time: 2 minutesCook Time: 3 minutesTotal Time: 5 minutes Servings: 1 or 2 (depending on mug size) Ingredients: 4 tablespoons flour 3 tablespoons sugar 2 tablespoons cocoa powder 1/8 teaspoon baking soda 1/4 teaspoon baking powder 1 egg 3 tablespoons oil 3 tablespoons milk 1/2 teaspoon vanilla extract 3 tablespoons chocolate chips (optional) Directions:1. 2.

Photo by Patrick Domingo 3. 4. 5. Easy Chocolate Fudge Cake. Carrot Apple Bread. This is carrot cake that’s been infused with apples and baked as a loaf. So it’s not cake anymore. It’s bread. Therefore you can have more and definitely can have it for breakfast. Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they add so much moisture that it’s impossible to have a dry loaf. I adapted the basic ratios from Cream Cheese-Filled Pumpkin Bread, a personal and fan favorite, to make way for grated carrots and apples. It’s an easy, no mixer recipe that goes from bowl to oven in minutes.

I love baking with coconut oil for muffins, cakes, bread, cookies and more. The batter is very thick and that’s by design. I baked the bread in a 9×5-inch pan because I was concerned that the moisture-heavy ingredients crammed into an 8×4 pan would take forever to cook through and a larger pan felt safer. It’s soft, tender, uber-moist, dense enough to be satisfying, but still light. It was so flavorful and moist that I didn’t even need butter. Lemon Yogurt Cake Recipe. Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. When the cake is done, allow it to cool in the pan for 10 minutes.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. 2006, Barefoot Contessa at Home, All Rights Reserved. Chocolate Fudge Cake | Snap a Bite. “No other chocolate cake will ever again move you the way it did before. " I’ll have to take that back. Something happened since then. No, I wasn’t indoctrinated at a re-education camp, I learned about the existence of chocolate fudge. More like chocolate infusion! Is your chocolate cake lacking in the kick department? Holiday season, love and peace for all on earth. Preparation time: 25 minutesCooking time: 45 minutesServes: 10-12 slices Ingredients show metric units show US units 285 gr butter (room temperature) 75 gr cocoa powder (extra for dusting the pan) 85 gr chocolate (dark and chopped) 125 ml water (boiling) 240 gr flour (all-purpose) 185 gr confectionars' sugar 220 gr dark brown sugar 150 gr sugar 5 egg(s) 1 tablespoon(s) of vanilla extract 1 teaspoon(s) of salt 2 tablespoon(s) of hazelnut(s) (ground) 80 ml cream (heavy) (for the ganache) 115 gr chocolate (dark) (for the ganache) Preparation Place the chopped chocolate in a heatproof bowl.

Caramel Apple Cake. Chocolate Mud Cake Recipe. This photo originally appeared in FamilyFun Magazine Prep Time 10 minutes Cook Time 2 hours As the person who tests many of the recipes we publish, Amy Hamel has been asked to cook any number of dubious dishes. Still, even she was wondering what we were thinking when we asked her to develop a chocolate cake that could be baked in a slow cooker. Why bake in a slow cooker? It's a fun novelty, and kids love the whole idea, but the real proof is in the tasting. Drawing from a number of hot-fudge-brownie cake variations, Amy created a dessert so moist and chocolaty, "it's like getting to lick the batter from a whole cake," as one of our tasters said. But Amy's daughters may have offered the most eloquent testimony. What you'll need How to make it Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray.

Chocolate Lava Cakes | Recipes. Double-chocolate Pudding Cake Recipe. This photo originally appeared in FamilyFun Magazine Unlike cakes that go into the pan as a single batter, this one has two additional layers: a sugary cocoa topping, followed by a generous puddle of boiling water. As the cake bakes, the water heads south to form a chocolaty pudding at the bottom. What you'll need 1 cup flour 2/3 cup sugar 4 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup packed light brown sugar 1 large egg 1/2 cup milk 1/4 cup (4 tablespoons) butter, melted and slightly cooled 1 1/2 teaspoons vanilla extract 3/4 cup semisweet chocolate chips 1 1/2 cups boiling water How to make it Generously grease a 9-inch square cake pan with butter. Chocolate Birthday Cake Recipe. This photo originally appeared in FamilyFun Magazine This classic devil's food recipe makes a moist, rich cake perfect for a chocolate-lover's birthday party.

Our kid testers found the batter easy to mix and particularly enjoyed stacking and frosting the cake layers. What you'll need 1 1/2 cups water 4 ounces unsweetened chocolate 1/3 cup cocoa powder 1 cup butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt Frosting How to make it Heat the oven to 350º. Chocolate Zucchini Cake Recipe. This photo originally appeared in FamilyFun Magazine At last, proof positive that you can have your cake and eat it too. Mary Ward, from Manlius, New York, says this easy recipe is a favorite summertime treat in her household--and a delicious way to combat the inevitable proliferation of zucchini in her garden. What you'll need 1 cup brown sugar 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup oil 3 eggs 1 tsp. vanilla extract 1/2 cup buttermilk 2 1/2 cups all-purpose flour 1/4 cup cocoa 2 tsp. baking soda 1/2 tsp. allspice 1/2 tsp. cinnamon 1/2 tsp. salt 1 1/2 cups grated zucchini 1 cup chocolate chips How to make it Heat the oven to 325 degrees.