Recipe} The Most AMAZING Chocolate Cake… EVER. The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake! First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner! What a fabulous Labor Day Weekend we had. My family from AZ made a surprise visit and my boys reaction was just priceless! We woke them up in the morning with their favorite Chihuahua “Roxy” licking their faces. We had a great time hanging out at the beach and enjoying the CA sun. During their stay, we celebrated my Dad’s aka “Teedo” birthday early so we could be a part of it. I’m excited for you all to give this fab birthday cake a try, trust me it’s incredible!! The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake 1 box Pillsbury Devils Food Cake Mix 4 large eggs 1/2 Cup canola oil 1/2 Cup water 8 oz sour cream 1 small box instant chocolate pudding mix 1 bag mini or regular chocolate chips 4 8oz packages softened cream cheese 2 sticks softened butter 16 oz bag powdered sugar (most of it) 1. 2. 3.
Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting Recipe at Epicurious. Photo by Mark Thomas yield Makes 12 servings Begin preparing the cake one day ahead. Filling 2 1/4 cups heavy whipping cream 1/2 cup (packed) golden brown sugar 12 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup old-fashioned (natural) chunky peanut butter Cake 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup old-fashioned (natural) chunky peanut butter 1 pound golden brown sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk Frosting 1 1/2 8-ounce packages cream cheese, room temperature 2 cups powdered sugar, divided 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 cup chilled heavy whipping cream Butterfinger candy bars, coarsely chopped Glazed peanuts Preparation For filling: Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
Remove from heat. Add chocolate; let stand 1 minute. Triple-Chocolate Mousse Cake. Devil's Food Cake with Chocolate-Orange Buttercream Recipe at Epicurious. Photo by Brian Leatart yield Makes 12 servings A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer. Cake 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Buttercream frosting 8 ounces bittersweet or semisweet chocolate, chopped 1/2 cup unsweetened cocoa powder 7 tablespoons (or more) water Preparation For cake: Position rack in center of oven and preheat to 325°F.
Sift flour and next 4 ingredients into medium bowl. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. For buttercream frosting: Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Place 1 cake layer on platter. *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets. Mile-High Chocolate Cake Recipe at Epicurious. Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes.
At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable. Black Forest Boule-de-Neige Recipe at Epicurious. Photo by Mark Thomas yield Makes 14 servings Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake.
Baked in a metal bowl and covered with whipped cream, it resembles a snowball (boule-de-neige). Begin making this at least one day ahead. Cake Nonstick vegetable oil spray 1/3 cup cherry preserves 2 tablespoons kirsch (clear cherry brandy) 1 1/2 cups dried tart cherries (about 8 ounces) Kirsch whipped cream 2 cups chilled whipping cream 1/4 cup powdered sugar 4 teaspoons kirsch (clear cherry brandy) 1/4 teaspoon almond extract Preparation For cake: Position rack in lowest third of oven and preheat to 350°F. Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth.
Bake cake in bowl 30 minutes. For kirsch whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks. Invert cake onto platter. Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream Recipe at Epicurious. Photo by Pornchai Mittongtare yield Makes 8 These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor. Ice cream 1 pint vanilla ice cream, softened 2 tablespoons chopped crystallized ginger 1 tablespoon dark rum Cakes 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/4 cups (2 1/2 sticks) unsalted butter 2 teaspoons ground coriander 2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground white pepper 6 large eggs 6 large egg yolks 2 teaspoons vanilla extract 3 cups powdered sugar 1 cup all purpose flour Preparation For ice cream: Place softened ice cream in medium bowl.
Using plastic spatula, fold ginger and rum into ice cream. For cakes: Generously butter eight 3/4-cup soufflé dishes. Preheat oven to 425°F. 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. Peppermint Ice Cream Candyland Cake Recipe at Epicurious. For cake: Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line with parchment. Butter parchment. Whisk first 4 ingredients in large bowl.
Melt butter in medium saucepan. Remove from heat. Add chocolate chips; stir until melted. Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Place 1 cake strip on platter. For candy brittle: Place 20-inch-long sheet of foil on work surface. Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Starting at 1 end of brittle, break off irregular pieces, peeling foil as you go. For chocolate sauce: Bring water to simmer in small saucepan.
Slice cake and serve with sauce. Low Fat Dessert Recipes - Chocolate-Malt Ice Cream Cake Recipe at WomansDay.com. Devil's Cake Balls. If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too. The recipe says to use any boxed cake mix for the type of flavor you want. For my first attempt I used Devil’s Food Cake mix, and a homemade frosting. You can buy a can of cream cheese frosting instead, but I accidentally bought cream cheese instead of frosting, and had to improvise.
Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper * To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar. Directions: 1. Chill for several hours. Chocolate. Cherries. Whipped Cream. I find myself pondering the things in life that I simply could not do without. Everyday ordinary things that somehow have become integral to my very existence. Like my iPhone. If I couldn't check my Twitter every hour you might find me shaking in a corner somewhere in a cold sweat.
Or if I just couldn't play Tap Tap Revenge I'd probably start obsessively drumming three fingers on every and any surface I could get my rhythm deprived hands on. My camera. Being a self-professed shutter bug I snap photos of lots of pretty things edible or otherwise. If it broke or got stolen one day I'd probably cry. My laptop.
My hair straightener. Burt's Bees pomegranate rosemary lip balm. My fella, of course! Chocolate. Cherries. Whipped cream. Lucky for me this cake has all three of those last things. Swiss Black Forest Cake Source: Adapted from Rose Levy Beranbaum's The Cake Bible. 4 ounces semisweet chocolate, chopped 1/2 cup boiling water 4 eggs 1/2 cup granulated sugar 3/4 cake flour (or substitute) Honolulu Star-Bulletin Features. Want To Learn How to Make Gordon Ramsay's Favourite Dessert?-Hot Chocolate Fondant. Posted by Grace Massa Langlois on Friday, 16th July 2010 Gordon Ramsay and his thoughts on Hot Chocolate Fondant – “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.”
This recipe happens to be one of my favourites as well. I am a huge chocolate lover and this one definitely delivers in deep-chocolate flavour, the oozing centre is my favourite part. I’ve tried countless recipes for these molten lava cakes but non have compared to this one. Gordon’s Hot Chocolate Fondant recipe couldn’t be any easier to make. When I’ve made these cakes in the past the most difficult part of the recipe was slipping the cakes out of the ramekins without them falling part. You can prepare the dessert ahead of time, chill it in the fridge, and then pop in the oven for 12 minutes just before serving and enjoy (that’s the best part)!
Are you planning a romantic dinner for 2? (from Gordon Ramsay Make It Easy) Serves 4 Comments (62)