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Black Magic Cake…

Black Magic Cake…
Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. The result is the most decadent, moist, delicious cake that will ever cross your lips! Notes: Related:  cakes

austrian raspberry shortbread If there is anything I am always on the prowl for–besides artichokes, cookie cutters and green anything–it is variations on classic recipes. It’s a sticky thing, of course, because the originals earned their prized state for being blissful the way they are. But I can’t help it–I see a twist, a curve, a departure, or in this case, once again, a grater and I can’t resist. In my mind, there are few cookie combinations as satisfying as a butter cookie with raspberry, and whether you make them into bars, sandwiches or thumbprints. But all varieties have a certain density that attracts shortbread-junkies like me, but repels those who want a less weighty cookie experience. Get this: you grate half the cookie dough into a fluffy pillow of shortbread threads, spread raspberry jam over the whole layer of bedding and then blanket the second half of gratings over the jam. One year ago: Robert Linxe’s Chocolate Tart/Tarte au Chocolat and Marzipan I made several adaptations to the original recipe.

Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing - Love Swah St Patrick’s Day is on Sunday and it’s always a good excuse to add booze to desserts! I added Guinness beer to the batter of the dark chocolate cake, giving it a rich and slightly bitter depth which contrasted beautifully with the sweet Baileys cream cheese icing. This is possible one of my favourite chocolate cakes to make now, moist and dense but not too heavy. Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing Total time 250ml Guinness beer (1 cup) 250g butter (1 cup + 1 tbsp) 100g cup cocoa powder (2/3 cup) 400g caster/superfine sugar (1¾ cups) 140ml sour cream (2/3 cup) 2 eggs 1 tbsp vanilla extract 250g plain flour (2 cups) 2½ tsp bicarbonate of soda/baking soda 500-600g sifted icing sugar/powdered sugar (4-5 cups) 100g butter at room temperature (1/2 cup) 250g cream cheese at room temperature (8oz) 4-6 tbsps Baileys Irish Cream (to taste) Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin. **Hello American friends!

Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.

BBC Food - Recipes - Chocolate and whisky Génoise sponge filled with marmalade cream Monday Morning Mmmm: Snickerdoodle Cake — Giving Up on Perfect Thanks for visiting Giving Up on Perfect ! You can find more recipes weekly at Monday Morning Mmmm . And don’t miss another post by subscribing ! I wanted to make something new over the weekend. Since my friends and I would be celebrating a birthday, a special cake (instead of my usual, go-to dessert, brownies from a box) seemed to be in order. I was nervous, not sure if I was up to the task. And it wasn’t. (Finally, I have a reason to get this gorgeous cake plate . Snickerdoodle Cake with Buttercream Frosting 1 package yellow cake mix 1 cup milk 1/4 cup butter, melted 1/2 cup applesauce 3 large eggs 1 tsp vanilla 2 tsp cinnamon Frosting Ingredients: 1/2 cup butter 4 oz. cream cheese 3 1/4 cup powdered sugar 3 tbsp milk 1 tsp vanilla 1 tsp cinnamon Preheat oven to 350. This post will be linked to Mouthwatering Monday , Tasty Tuesday , Tuesdays at the Table , Tempt My Tummy Tuesday , 33 Shades of Green , Foodie Friday , Friday Firsts , Sweet Tooth Friday and Food on Fridays . share

Dark chocolate, coconut & passion fruit mousse cake Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth. Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious. Also versatile! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Love,

Feijoa and ginger cake – Recipes Heat the oven to 180C. Line the base of a 20cm baking tin with baking paper. Peel the feijoas, chop into 1cm cubes and mix with the juice of the lemon to prevent discolouration. Grasshopper Brownie Bars For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Configure a large size double boiler. Sprinkle the flour/cocoa/salt mix over the chocolate.

Triple Chocolate Layer Cake. - Sallys Baking Addiction My favorite homemade chocolate cake recipe. And it’s the fudgiest! This is not a Monday post. I wish I could say sorry for sharing this chocolate monstrosity with you today, but I’m not. The cake hidden under that fabulous milk chocolate frosting is a mock-devil’s food cake. So you have a dark devil’s food chocolate double layer cake with a rich, decadent milk chocolate frosting. The chocolate chips kind of looks like little spikes, don’t they? Let’s discuss how this cake came to life. Attempting a chocolate cake three times this weekend, I finally perfected the recipe. You’ll need 1 cup (8 oz) of freshly brewed strong black coffee. Notice the reddish tint to the cake? The fat in this cake? How to bring your eggs to room temperature quickly? I played around a lot with the flour and sugar ratios in this recipe as well. The frosting? I am in LOVE with this chocolate cake. Trust me on this: you have to try this recipe. Print Recipe Ingredients: Devil's Food Chocolate Layer Cake Directions:

The Italian Dish - Posts 20 best spring recipes: part 4 Uyen Luu’s congee with cod cheeks, ginger, cabbage and dill This congee recipe is healing, invigorating and refreshing. It is light yet full of flavour and balance, for spring afternoons and light evenings, and intensifies evermore the next early sunrise. It’s a great way of using leftover rice and a traditionally eaten for breakfast or late suppers in Vietnam. Serves 4uncooked rice 150g, for approx 400g cooked ricechicken stock 1.5 litres, or pork/fish stock, homemade or the best quality availableginger 40g, peeled, finely choppedrock sugar 1 tsp (optional)fish sauce 5 tbsp, the best quality availableolive oil or rapeseed oil 1½ tbspcod cheeks 400g, or cod, haddock, salmon or sea bass fillets, slicedcabbage 400g, sliced into 1cm stripesdill 20g (about 20 stems) with stalks, sliced to ½cmwhite and black pepper to seasondill or coriander to garnish (optional) In another frying pan, lightly brown half of the cod cheeks in the oil and set aside. Sam Harris’s risi bisi I like this cold.

Salt River Bars We are all about no-bake this week. In fact, ovens are for dorks. Not that it's really that hot this week (we obvy had to mention weather since it's kinda our thang) but we've decided only dorks are using their ovens this week. And we are not dorks. (Well, yes. In the meantime, until Friday or so when we decide we want brownies or chocolate chunk cookies (oooo, cookies), this week we are declaring ovens totally out. Rather, we're following in the footsteps of the totally cool and totally in Bakergirl (hi, Bakergirl, we think you're fab) and making these Salt River Bars. What is a Salt River Bar, you ask? Beats the pants off of us. Yes, we just said that. And, she did not lie. What did we tell you? Salt River BarsMakes 16 squaresAdapted from Bakergirl Print Recipe Line 8 x 8" glass or metal baking pan with foil so that it's hanging over the edges of the pan. Place the pan in the fridge to let the chocolate start to set. We stored these bars in the fridge as well.

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