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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. 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! Yield: 12 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients: Directions: Notes: Related:  cakes

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!

Oreo Cake Oreo Stuffed Bundt Cake This is an easy Oreo cake by way of an Oreo bundt cake, stuffed with an Oreo filling, so no slicing and frosting—just pour it all in one pan and finish with an Oreo glaze. Done! My favorite part about this cake is the reveal of the filling when sliced into. By all outward appearances this chocolate bundt cake looks average enough, but it’s the surprise filling that makes this cake. I love how the Oreo stuffing breaks up the richness of chocolate with its distinctly familiar flavor. I made this cake for my little guy, hoping to turn around his dislike for cake. Well, I can chalk this one up as another big “no” from him, even though Oreos are his favorite cookies. Printthis recipe Saveto recipe box Oreo Stuffed Chocolate Bundt Cake Ingredients: Oreo filling 1/3 cup Oreos, crushed (about 10 whole Oreos)4oz. cream cheese, softened3 egg yolks1 teaspoon vanilla1/3 cup granulated sugar2 tablespoons all-purpose flour Chocolate bundt Icing Directions: Preparation To make the filling

Sausage Stuffed Shells Recipe with Spinach After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4

Sunday Dinner Carrot Roulades with Goat Cheese and Radishes served with a white wine pan sauce Green Salad with Bacon and Croutons Darkest Chocolate Crêpe Cake served with a strawberry coulis This Sunday marks the last day of summer vacation and the first school night of the school year-- a bittersweet feeling for all. It has been quite some time since I made this cake. When I make the crêpes, I seem to come out with more than originally called for (thirty-nine to be exact). Good Sunday comfort food with a decadent dessert and nothing but crêpe expectations for the coming school year! Printable RecipeDarkest Chocolate Crêpe Cake serves 14-16 For the Crêpes makes about 30-40 crepes (I get 39) For the Filling makes about 8 cups 2/3 cup heavy cream 6 extra large egg whites 1 1/2 cups granulated sugar 1 3/4 cups (14 ounces) unsalted butter, cut into tablespoon-sized pieces and softened 1 teaspoon pure vanilla extract 1 teaspoon Frangelico (optional) 1/3 cup Nutella Pinch of kosher salt

BBC Food - Recipes - Chocolate and whisky Génoise sponge filled with marmalade cream Oreo Pudding Poke Cake I’m so excited to share this Oreo Pudding Poke Cake with you today. I had seen the idea on Pinterest from The Country Cook and knew I had to try it myself. I made mine with Red Oreos with Valentines in mind to make them more festive looking, but you can do them with any kind of Oreo (as you can see below). Here is how you can make it as well… And I’ve also made it with regular Oreos, which tastes exactly the same, it just doesn’t have the red. This cake was so simple and tasty. I’ve had people ask where to get the Red Oreos, and they are a seasonal item. For more great cake desserts, be sure to check out: Best Buttermilk Sheet Cake For all Dessert recipes go HERE, and for all Lil’ Luna recipes go HERE.

Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.

CHOCOLATE LAVA CAKE Yummily Yours' Dark, Luscious and sinful Chocolate Lava cake is the recipe I would like to share for the last of the series “RAVISHING TUESDAYS”. Why did I choose this? Just a grand finale and the fact that tomorrow is Christmas with the new year lurking just around the corner… you can’t say no to desserts! I can either go over the benefits of cocoa or explain why it is great for your skin like I have for the past 4 Tuesdays or move ahead because “Chocolate is not only good for your heart and uplifts your moods but is also great for your skin”. But, please keep this in mind a) Excess sugar is bad. b) To satisfy your daily cravings without blowing your diet, a one-ounce square of 60 plus percent dark chocolate in the afternoon or as a dessert at after dinner is fine Just out of the Oven Yes, I used Ghirardelli chocolate baking bars for this recipe. Hot molten chocolate flowing out of a warm cake, pure pleasure! Chocolate Lava Cake Recipe Ingredients Directions Mold the mixture into 8/9 equal balls. My Take:

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. :: Daring Baker’s Challenge–April 2011-Maple mousse served in edible container :: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at Daring Kitchen! T and T kitchen is one year old Daring Bakers. A maple syrup and .... bacon cups????? Good god! Every April someone joking with us! We don't like a maple syrup. After I find out that I need a maple syrup for a recipe I remembered that I have one somewhere. We tried it and didn't like it, so I put it in the kitchen closet and forget about it. And when I found it on the bottom of my kitchen closet, my suspicions were confirmed. OK., the month here or there, there is no way I'm going to buy another one. So I did. After weighing the whole month, I will-I will not. After a wonderful Easter weekend spent in nature, and the first business day thereafter, nervous and heavy.

Handle the Heat » Cookies & Cream Cheesecake Cupcakes Chocolate macaron cake | pizzarossa Chocolate macaron layer cake filled with chocolate Swiss buttercream and topped with shaved chocolate. What else is there to say? I adapted the cake recipe from here and filled it with a Chocolate Swiss buttercream adapted from here. You can use all dark chocolate in the buttercream if you prefer – I used a mixture for more universal appeal around our table. Serves 8 Ingredients Cake 100g (2/3 cup) ground almonds 100g (3/4 cup) powdered (confectioners) sugar 30g (1/3 cup) unsweetened cocoa powder, sifted 200g egg whites (or 6 medium-large egg whites), room temperature 2 tbsp superfine (caster) sugar 1/4 tsp salt Chocolate Swiss buttercream 60g (2 oz) dark chocolate, finely chopped 60g (2 oz) milk chocolate, finely chopped 120g egg whites (or 4 medium egg whites), room temperature 120g (1/2 cup) superfine (caster) sugar 1/2 tsp salt 1 tsp vanilla extract 225g (2 sticks, 1 cup) unsalted butter, diced, room temperature 1/2 cup chocolate shavings to decorate Directions Buttercream Assembly Like this:

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. Put them into a small saucepan with the 1 Tbsp butter and 2 Tbsp caster sugar to soften for 10 minutes over a low heat, stirring occasionally so they do not burn. Stir through the chopped glace ginger.Put the 100g softened butter and brown sugar into the bowl of a food mixer and beat until pale and thick.