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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!

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. 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 1 cup of confectioner sugar2 tablespoon of milk1 tablespoon of crushed Oreos Directions: Preparation Heat oven to 350 degrees F. To make the filling Place Oreos in a food processor bowl and pulse until crumbled. To make chocolate bundt cake To make icing Assembly A few notes:

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

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 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.

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”. If I read this statement anywhere, I wouldn’t care to know more, I would just grab a bar of chocolate. 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. Chocolate Lava Cake Recipe Ingredients Directions My Take:

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. :: 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. Our first challenge was Traditional British pudding. And after one year it happened again. 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. Maple Mousse: Directions:

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:

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 "!" ...and all my disciplinary plans fly out the window. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Love,