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Archive for the ‘Cake Recipe’ Category

This two-toned pound cake has a traditional vanilla layer, and then a delicious chocolate layer. The cake will take approximately 15 minutes to prepare and another 40 to 50 minutes to bake.

The recipe was given to me about 20 years ago by a local Mennonite woman, who was known in the neighborhood to be a great baker. She would often sell her made from scratch baked goods at our local farmer’s market.

When it comes to making pound cakes, I always recommend using genuine butter, as you don’t get the same taste results when you use margarine.

Ingredients:

1 1/4 cups butter, softened
2 1/2 cups granulated sugar
5 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup less 2 tablespoons milk
2 teaspoons vanilla extract
1/4 cup cocoa powder
confectioner’s sugar

Preheat oven to 325 degrees.

In a large bowl, cream together the softened butter with the granulated sugar, until light and fluffy. Beat in the eggs, one at a time, creaming together after each addition.

In a large bowl, sift together the all-purpose flour, baking powder and salt. Add this mixture alternately with the milk and vanilla, to the creamed mixture in your first bowl. Take out 2 cups of the cake batter and blend the powdered cocoa into the 2 cups you just removed.

Lightly spray a 10″ round tube pan with nonstick cooking spray. Alternately spoon the light and chocolate batters into the tube pan. Bake in a preheated 325 degree oven for 40 minutes or until the cake tests done in the center. Remove from oven and let cool for 15 minutes in the pan before removing it from the pan to cool on a wire rack.

Once the cake has completely cooled, sprinkle confectioner’s sugar on top. Store it an airtight cake container at room temperature or in the refrigerator.

When it is about baking cakes, then things can be quite interesting. Eating and baking cakes are among those activities, which are full of interest and experiments. If you have a sweet tooth and you love baking, then the fist thing that will come to your mind is going to be definitely a chocolate cake. Here you will get to learn to bake delicious chocolate cake. You just need to accurately follow the recipe of chocolate cake.

Note down the things that you will need in order to follow this cake chocolate recipe.

Equipments For Recipe Of Chocolate Brownie Cake
Nonstick baking mould Rubber spatula Electric beater Measuring spoons (tsp, tbsp) Parchment paper

Ingredients
4 eggs 100 gm white butter 125 gm granulated sugar 150 gm white flour 2 tsp baking powder 2 tbsp coco powder ½ tsp coffee essence ½ cup fresh cream 100 gm dark chocolate

Method

Melt butter with sugar in a glass bowl and beat it at low speed with the help of an electric beater. Once both these ingredients are mixed well, you will have to add eggs one by one. Keep beating the mixture, till it gets completely smooth and is blended well. Now in another bowl, swift flour, baking powder and coco powder and start mixing this dry ingredients with the liquid better that you have prepared in another bowl. Once you have added the dry ingredients, you are not supposed to use electric beater as it is the requirement of all chocolate cake recipes. With the help of a rubber spatula, fold the dry ingredients. Make sure that you have laid the parchment paper in the mould and grease it with the help of butter. Once you have greased the pan properly then pour the better in the mould. Put the mould in a preheated oven and bake it at 180 degrees centigrade. Bake it for 25-30 minutes.

Once you have taken the cake out of your oven then place it on the shelf of your kitchen. Melt dark chocolate pieces in a double boiler. Once the chocolate melts, then add cream in it. Mix the cream in melted chocolate properly and pour this mixture on your cake.

If you will follow this method for baking chocolate cake, then you will see that you are going to bake the best cake. This is one of those recipes of chocolate cakes, which turn out to be the perfect ones.

Snow may still be on the ground, but spring is right around the corner. What better way to celebrate the change of season than with a home-baked strawberry cake?

While strawberry season traditionally runs June through mid-August, these days, thanks to improvements in horticultural techniques, you can find ripe strawberries in the produce section of your favorite supermarket as early as April. And if you’re craving spring in February, you can use frozen strawberries. The cake will be just as delicious.

But put that box of Jello back on the shelf! You won’t need it, and you won’t need artificial food coloring either. This is strawberry cake as it was meant to be – melt-in-your-mouth luscious and 100% natural.

Ingredients:
-3/4 cup strawberry puree (recipe below)
-1/4 cup milk
-6 large egg whites
-1 Tbsp vanilla extract
-2 1/4 cup cake flour, sifted
-1 3/4 cup sugar
-4 tsp baking powder
-1 tsp salt
-12 Tbsp unsalted butter (1 1/2 sticks)

Yields: Two 8 inch cake layers

An hour before you begin, take the strawberry puree, milk, and eggs out of your refrigerator so they are at room temperature when you blend them. Half an hour later, take out the butter – it shouldn’t be at room temperature, but it will need to be “softened.”

Preheat your oven to 350. Line two 8 inch circular cake pans with aluminum foil, spray with baking spray (don’t overdo!) and lightly dust with flour.

Separate your egg whites. Then blend the strawberry puree, milk, egg whites and vanilla with a fork in a small bowl.

In the mixing bowl of a stand mixer, sift together the flour, sugar, baking powder and salt. Attach the bowl to the mixer, and then s-l-o-w-l-y begin beating in the butter. The resulting mixture should look like crumbs.

Add the strawberry puree blend to the mixing bowl, a little at a time. Beat the resulting mixture at medium speed for a minute until everything is blended. Scrape down the sides of the bowl, then mix for another 30 seconds.

Pour the mixture into the cake pans, dividing evenly and smoothing the tops. Bake for approximately 25 minutes – time will vary depending upon your altitude and how evenly your oven heats. The best way to tell if your cake is baked is always the old toothpick trick – stick a toothpick into the center of the cake and if it comes out clean, you’re good.

The cakes will need to cool for ten minutes before you turn them over onto your cake rack. And they should be at room temperature (another two hours) before you frost them.

Strawberry puree:

Three boxes of ripe strawberries or 24 oz of frozen strawberries

Yield: 1 and 1/4 cups strawberry puree.

If you’re using frozen strawberries, you will need to defrost them before you use them, making sure to remove all the excess liquid that you can.

Fresh strawberries will need to be washed, hulled, sliced and sprinkled with two teaspoons of sugar. Let them sit at room temperature for two hours before you use them.

After the strawberries are prepped, just pop them into a food processor or blender and hit “puree.”

This recipe for chocolate cake is absolutely delicious. I found this recipe on the BBC good food website. Over time I have adjusted a few things here and there and the original recipe page that I printed is covered in notes and scribbles. I guess I could just print out a shiny new recipe but I like my scribbled on page.

The quantities in the recipe differ to mine because I have found that increasing them by 1 1/2 times makes 2 good size sandwiches for a wedding cake tier.

If you just want to bake a cake because you like cake (and who doesn’t) then you could use the quantities given online.

The recipe online also includes buttermilk although I do not add it to my recipe.

Ingredients for an 8 round cake

300g dark chocolate – app 50 – 60% cocoa solids
300g butter
1 1/2 tbsp coffee granules
127 g plain flour
127g self raising flour
1/2 tsp bicarbonate of soda
300g muscovado sugar
300g golden caster sugar
38g cocoa powder
5 eggs

Method

Butter and line two 8? sandwich tins. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan.

Tip in the butter, then mix the coffee granules into 187ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.

Divide the mixture between the tins and bake for 1 hour 25- 1 hour 30 minutes – check your cakes after 1 hour as the mixture has been put into two smaller tins. If you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.

At this point my recipe differs from the original

The chocolate covering that I make is thicker than the recipe given for the ganache. I find that it is easier to work with and more controllable.

If you do want a coating that you drizzle onto the cake use the one in the recipe on the website.

Ingredients for chocolate icing

150g butter
150g dark chocolate 50 – 60% cocoa solids
70g icing sugar
30g cocoa powder

Melt the chocolate in a heatproof bowl over a pan of simmering water – don’t put too much water in the pan. Water is not a good mix with chocolate. Once melted remove from the heat, add the butter and beat in.

Sift the icing sugar and cocoa together and add gradually to the chocolate and butter.

If you find the mixture gets a little thick add a little whole milk

Once this chocolate icing is ready you need to use it pretty quickly before it starts to harden and set. It is very easy to spread onto the cake with a palette knife or spatula.

This cake contains a lot of ingredients made up pretty much equally of sugar and fat all mixed together to make a scrumptious, gooey, rich cake.

Even with the long list of ingredients this cake is pretty easy to make and does not involve the use of a whisk or electric mixer. You do have to get your sparkly, clean (not for long) hands stuck into the sugar mix but I like doing this.

Cassava is one of the abundant root crops in the Philippines and you can use it for a wide variety of cooking. But of the many cassava recipes available, cassava bibingka (or cassava cake) is the all-time favorite at home. I got this recipe from my Grandma and it has never failed me yet. A friend even told me I can make it into a business because it really tastes great. But I haven’t gotten that far yet. I only prepare it during birthdays at home or any other gatherings because you won’t have to spend too much to prepare this delicious recipe.

My husband may be a little biased but he says it’s like the one you can buy from Goldilocks (a famous cake store and food chain in the country). Maybe, but I won’t brag about it. Just try it yourself and see if you will agree. You can also add condensed milk on top to make it even more delightful.

Ingredients:

1 cup grated fresh cassava 1/2 cup scraped buko (young coconut) 2 eggs 3 tbsp melted shortening 4 tablespoons grated cheese 3/4 cup sugar 3/4 cup coconut milk 1 tbsp butter

Cooking Procedure:

Beat eggs and add sugar, melted shortening and coconut milk. Mix with cassava and young coconut. Add 2 tablespoons grated cheese and mix well. Line a round pan with banana leaves and pour in mixture. Bake in the oven with moderate heat and brush with butter when almost done. Sprinkle the remaining cheese and a little sugar on top. Continue baking until golden brown Set aside to cool before serving.

This cake or cupcakes are perfect for kids halloween parties and make a great presentation for classroom parties as well.

Graveyard Cake Ingredients


1 (18 1/4 oz.) package Devil’s Food Cake Mix9 x 12 inch Baking Pan

10 ozs. Chocolate Filled Cookies (Oreos), crushed or Gingersnaps

6-10 Oval shaped Butter Cookies (Pepperidge Farm Milanos)1 can prepared Vanilla FrostingAssorted tubes of Cake Decorating Gel in Halloween colors
(orange, yellow, brown, etc.)

1 cup Candy Corn or Pumpkin Shaped Candies

1/4 cup Colored Sprinkles or Colored Crystal Sugar in harvest colors
(orange, yellow, brown, etc.)

Ghost shaped marshmallows (Halloween version of Easter peeps)

Click here to view a photo of the finished Graveyard Cake.

Method:

Bake cake according to package directions or recipe. Let cool completely.Spread frosting evenly over finished cake.

Using gel frostings, write silly spooky sayings on the top half of the Milano cookies such as “RIP”, “BOO”, “B.A. Ghoul”, “M.T. Tomb”, “Justin Time”, and “Yul B. Next”.

Press the cookies halfway down into the cake here and there to resemble standing tombstones.

Arrange the ghost marshmallows and candies around the tombstones.

Top with colored sprinkles or sugars.

Serves 8-12.

Options:

You can use other cake flavors, if you pair them with a complementary cookie topping. For example, if you use a pumpkin flavored cake, you might want to use vanilla frosting and crushed gingersnaps.

If you can’t find marshmallow ghosts with the Halloween candy in your local store, you could use dollops of whipped cream instead. Remember they should be piped on just before serving, or keep the cake chilled to prevent the ghosts from sagging.

Add a couple of mini chocolate chip eyes to each whipped cream ghost.

Variation:

Make individual ghost or tombstone cupcakes.