Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious. Photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake. Gianna's Chocolate Whipped Cream Cake. Nana’s Amazing Carrot Cake & Cream Cheese Frosting.
Glazed Carrot Cake Recipe. Chocolate! How To Make Cake Pops | Apartment Therapy The Kitchn. Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last few years, thanks in part to the delightful and amazing creations of Bakerella and other creative cooks. We finally decided to try them, and while ours don't achieve the heights of more talented confectionery artists, they tasted pretty darn good! Cake pops are basically little smushed balls of cake and frosting (kind of like when you used to smash your birthday cake all in pieces, maybe with ice cream, and eat it as goop). You bake up a cake, let it cool, tear it into fine crumbs, stir in something to hold it all together, and roll it in balls. Easy! They're terribly cute, and they're also a great way to use up leftover cake.
These are incredibly delicious, over the top little morsels. Here's how to do it yourself, and do it from scratch, too. Cake Ball Mix Bake the cake and let it cool completely on a rack. Making Cake Pops. Darkest Chocolate Crepe Cake. Key Lime Cheesecake Recipe at Epicurious. Photo by Brian Leatart yield Makes 10 to 12 servings Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard. Lime custard 6 large egg yolks 3/4 cup sugar 6 tablespoons fresh Key lime juice or regular lime juice 1 teaspoon grated Key lime peel or regular lime peel Crust 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted Filling 2 (8-ounce) packages cream cheese, room temperature 2/3 cup plus 3 tablespoons sugar 2 large eggs 3 tablespoons fresh Key lime juice or regular lime juice 1 tablespoon grated Key lime peel or regular lime peel Preparation For lime custard: Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
Cool to room temperature, stirring occasionally (mixture will thicken). Nana’s Amazing Carrot Cake & Cream Cheese Frosting. "Hot" Chocolate Cake.