Devil's Food White-Out Cake

There's only one word to describe this cake: AMAZING! The next thing you should know is that I got this recipe from the book called, Baking: From My Home to Yours, by Dorie Greenspan. If you're a chocolate lover like me, you'll definitely LOVE this cake! On top of that, it's moist, dense, and fluffy with yummy chocolate pieces. When I made it for my brother's birthday, most of the cake was gone in one day! (And trust me, it's a huge 3-layer cake.) On a side note, I didn't make the frosting/filling provided in the book. In fact, Dorie Greenspan says that you can use any thick frosting to fill and frost the layers. I used my own quick and delicious vanilla buttercream frosting (you can even use a whipped cream frosting), and like I said before, the cake tasted amazing!

Ingredients:

For the cake -

• 1 1/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
• 1/2 cup (packed) light brown sugar1/2 cup sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla
• 2 oz bittersweet chocolate, melted and cooled (You can also use semi-sweet baking chocolate instead)
• 1/2 cup buttermilk or whole milk, at room temperature
• 1/2 cup boiling water
• 4 oz semisweet or milk chocolate, finely chopped OR 2/3 cup mini chocolate chips
  

For the filling and frosting -

• 4 cups icing sugar
  
• 1/2 cup butter (1 stick)
  
• 1 1/2 tsp vanilla
• 1/3 cup whipping cream or milk
  

1. Center a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter two 8 x 2-inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

2. To make the cake, sift together the flour, cocoa, baking powder, baking soda, and salt.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.

4. Add the sugars, and continue to beat for another 3 minutes.

5. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled.

6. Reduce the mixer to low speed, and mix in the melted chocolate. When it's fully incorporated, add the dry ingredients alternately with buttermilk/whole milk (adding the dry ingredients in 3 additions, and the buttermilk/whole milk in 2 additions and beginning and ending with the dry ingredients). Scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.

7. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl, and stir in the chopped chocolate/chocolate chips. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

8. Bake the cakes for 25-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks.

9. Transfer the cake pans to a rack and cool for about 5 minutes. Then, run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

10. When you're ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and using a gentle sawing motion to even them. With the same knife, slice each cake horizontally in half. Set 3 layers aside, and crumble the fourth layer; set the crumbs aside.

11. To make the filling and frosting, with a mixer (I prefer a hand mixer because it gives me more control), beat the butter until smooth, then add the sugar and beat on medium speed for a few minutes. Finally, add the vanilla and whipping cream/milk and beat until you acquire the desired spreading consistency.

12. To assemble the cake, put the bottom layer cut side up on a cardboard cake round or on a cake plat protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with a third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting - it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

13. Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.

Classic Banana Bundt Cake

Before I provide the recipe, I just want to remind those that are not as familiar with baking that a bundt cake is made in what is known as a "bundt pan"...it is a special ringed tube pan that has ridges in the inside (or "fluted sides") that give the cake a pretty shape when it is done. They are also very large and are able to hold a lot of batter. Therefore, they take a longer time to bake and usually develop a delicious crust on top when they are done. When checking to see if the cake is done, it won't work to insert a normal toothpick since the cake is so big and tall- you will need a long tester. This cake was very moist, dense, and had an irresistable banana flavor! I enjoyed eating it for breakfast as well as having it as a late night indulgence with a glass of milk

Note: The recipe is from Baking: From my home to yours by Dorie Greenspan.

Makes 14 servings- Cut into thick slices- Can be served with coffee, tea, milk, or milkshakes
For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 sticks (8 oz) unsalted butter, at room temperature
• 2 cups sugar
• 2 tsp vanilla
• 2 large eggs, preferably at room temperature
• About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
• 1 cup sour cream or plain yogurt

1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10- inch (12 cup) Bundt pan.
Note: If you are using a silicone Bundt pan, there's no need to butter it. Also, do not place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

2. Whisk the flour, baking soda, and salt together.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.

4. Add the sugar and beat at medium speed until pale and fluffy.

5. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.

6. Reduce the mixer speed to low and mix in the bananas.

7. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all of the sour cream or yogurt, and then the rest of the flour mixture.

8. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

9. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
Note: Check the cake after about 30 minutes- if it is browning too quickl, cover it loosely with a foil tent.

10. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Note: If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.

Oreo Cheesecake

If you love Oreos AND Cheesecake like me, this is a cheesecake for you! Not only does it have an Oreo crust- the cheesecake is also filled with Oreo pieces so you can get some in every bite. And as always, the cheesecake is moist, creamy, and rich. Serve with whipped cream and it's even better! (If you want a more fluffier cheesecake, you can add an extra egg to the batter.) For TIPS on making cheesecake, check out the next post.

Ingredients:

(Makes about 16 slices)

• 1 pack Oreo chocolate sandwich cookies, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 1/3 cup sugar
• ½ tsp salt
• 2 tsp vanilla essence
• 1 1/3 cup sour cream or heavy cream, or a combination of both
• 4 eggs

1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.

2. Set the oven temperature at 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

4. Add the egg one by one, beating for a full minute after each addition.

5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

6. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into the cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.

7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

10. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.

11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.

Marbled Brownies

So this is by far one of my most favorite brownie recipes. The combination of the cream cheese flavored white batter and the chocolate flavored batter with the nuts thrown in is irresistible. To top it all off, it is moist. Personally, I'm not a huge fan of dry, cake-like brownies. I would say that this brownie tastes perfect as a midnight snack with a tall glass of milk - that's how I like it anyway. 

(Makes 24)

Ingredients:

• 8 1-oz squares semi-sweet chocolate 
• 6 tbsp butter 
• 4 eggs 
• 1 1/2 cups sugar 
• 1 cup flour 
• 1/2 tsp salt 
• 1 tsp baking powder 
• 2 tsp vanilla essence 
• 1 cup walnuts, chopped

For the plain batter:

• 4 tbsp butter 
• 6 oz cream cheese 
• 1/2 cup sugar 
• 2 eggs 
• 2 tbsp flour 
• 1 tsp vanilla essence

1. Preheat the oven to 360 degrees F. Line the bottom and sides of a 13 by 9-inch pan with wax paper and grease.

2. Melt the chocolate and butter over very low heat, stirring constantly. Set aside to cool.

3. Meanwhile, beat the eggs until light and fluffy. Gradually add the sugar and continue to beat until blended. Sift over the flour, salt, and baking powder and fold to combine.

4. Stir in the cooled chocolate mixture. Add the vanilla and the walnuts. Measure and set aside 2 cups of the chocolate batter.

5. For the plain batter, cream the butter and cream cheese with an electric mixer.

6. Add the sugar, and continue beating until blended. Beat in the eggs, flour, and vanilla.

7. Spread the unmeasured chocolate batter in pan. Pour over the cream cheese mixture. Drop spoonfuls of the reserved chocolate batter on top. With a metal spatula, swirl the mixutre to marble.

8. Bake until just set, 35-40 minutes. Unmold when cool and cut into squares for serving.

S'more Cupcakes

This is a sweet, soft, and moist chocolatey treat filled with a gooey marshmallow creme filling and chocolate chips, and topped with a smooth and creamy chocolate glaze. The recipe has been taken from 125 Best Cupcake Recipes by Julie Hasson.

Preheat the oven to 350 degrees F. You will need a muffin pan lined with paper liners.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 3/4 cup buttermilk
• 1/2 cup semisweet chocolate chips
  

Filling:

• 1 cup marshmallow creme

Chocolate Glaze:

• 1/2 cup semi-sweet chocolate, chopped (about 3 oz of chocolate)
• 1/3 cup whipping cream

1. In a small bowl, mix together the flour, cocoa powder, baking soda, and salt.

2. In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth.

3. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

4. Stir in chocolate chips.

5. Scoop batter into prepared pan. Bake in the preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched.

6. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. When cupcakes are completely cool, remove paper liners and slice cupcakes in half horizontally.

7. For the filling, working with one cupcake at a time, spread a layer of marshmallow creme on cut side of bottom half. (Be careful...marshmallow creme is VERY gooey and sticky.) Replace the top half of cupcake, sandwiching the two halves together. Repeat with remaining cupcakes and marshmallow creme.

8. For the chocolate glaze, in a microwave-safe bowl, combine chopped chocolate and whipping cream. Microwave uncovered, on High for 20-30 seconds or until cream is hot and chocolate is soft and almost melted. Stir until smooth. Let stand for 5 minutes to cool slightly. (I prefer to melt the chocolate in a double boiler on the stove.)

9. Spread tops of cupcakes with chocolate glaze. Place cupcakes on a platter or baking sheet and refrigerate until glaze is firm.

Note from author, Julie Hasson: Although these cupcakes are best served the day that they're made, you can store them for 1 day, as long as they're covered and refrigerated.

Pina Colada Cupcakes

This recipe produces soft, moist, and flavorful cupcakes with a combination of both coconut and pineapple. The recipe is from 125 Best Cupcake Recipes, and the author, Julie Hasson, provided a tip to "use unsweetened canned crushed pineapple that is packed in juice."

Preheat the oven to 350 degrees F. This recipe also makes 12 cupcakes, so in order to prepare, you will need one muffin pan and line it with paper cupcake liners.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup loosely packed sweetened flaked coconut
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• A pinch of salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 egg
• 1/3 cup buttermilk
• 1/2 cup crushed pineapple, undrained

Note: For the frosting, I will provide a couple of recipes below. For these cupcakes, I used a Vanilla Cream Frosting. Also, because the frostings are perishable (they contain ingredients such as butter, whipping cream, and cream cheese, the frosings have to be stored in the refrigerator. If you've frosted the cupcakes, any leftover cupcakes should also be stored in the refrigerator. If you want to eat the frosted cupcakes later, I suggest letting them stand at room temperature or warming them up in the microwave after taking them out of the fridge to soften the frosting before eating them.

1. In a small bowl, mix together flour, coconut, baking powder, baking soda, and salt.

2. In a bowl, whisk together sugar, oil, and egg until smooth.

3. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Stir in pineapple.

4. Scoop batter into prepared pan. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.

5. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on a cooling rack. Top cooled cupcakes with frosting.

Vanilla Cream Frosting

Note: Makes 1 1/2 cups, enough to frost 12-18 cupcakes. It is easy to make, it assembles quickly, and it is light and creamy. It is best made just before you're ready to use it. You can also tint the frosting whatever color you like using food coloring. (I used a yellow food coloring for these cupcakes.)

Ingredients:
1 1/3 cups confectioner's (icing) sugar
1/2 cup unsalted butter (at room temperature)
A pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla

1. In a small bowl, using an electric mixer (I find it easier to use a hand mixer) on low speed, beat together sugar, butter, and salt until creamy. Increase speed to high and beat unil light and fluffy. Add cream, vanilla, and food coloring if using. Beat until frosting is smooth.

2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes. (For cupcakes, I prefer to use a star shaped tip.)

Cream Cheese Icing

Ingredients:
4 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
A pinch of salt
2 1/4 cups confectioner's (icing) sugar, sifted

1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter, and salt until creamy. With mixer on low speed, beat in icing sugar, 1/2 cup at a time so that the sugar doesn't fly all over the place. Increase the speed to medium-high and beat until light and fluffy.
2. Spread frosting over cooled cupcakes, and refrigerate until ready to serve or for up to 1 day.

Cappuccino Cheesecake

I love coffee...and I love cheesecake. So one day I decided that I needed to combine the two and create a delectable cheesecake. My family LOVES this cheesecake - whenever I ask them what kind of cheesecake I should make, it's the first flavor that pops into their mind. I adapted the basic cheesecake recipe from Dorie Greenspan's book Baking: from my home to yours. You can use the graham crust or even a chocolate crust using chocolate grahams or Oreo sandwich cookies. (See my Oreo Cheesecake recipe for how to make the Oreo crust.) This recipe produces a creamy and rich cheesecake that will leave people asking for seconds and thirds. I like to serve it with a drizzle of caramel syrup/sauce, a dollop of whipped cream, and a sprinkle of cinnamon. You can even serve it with chocolate sauce, especially if you've made it with a chocolate crust. It's totally up to you!

Ingredients:

Crust-

• 1 ¾ cups of graham cracker crumbs
• 3 tbsp sugar
• Pinch of salt
• 4 tbsp unsalted butter, melted
  

Cheesecake-

• 4 (8 oz) packages of cream cheese, at room temperature
• 1 ½ cups sugar
• ½ tsp salt
• 2 tsp vanilla
• 4-5 large eggs
• 1 1/3 cups sour cream or heavy, or a combination of both3 tbsp flour (optional)
• 1 cup semi-sweet chocolate chips (optional)
• About 2 tbsp instant coffee (you can add more according to taste)
  
• ¼ tsp cinnamon
  

1. Butter a 9-inch springform pan. To make the crust, stir graham cracker crumbs, sugar, and salt together in a medium bowl. Pour melted butter into the dry ingredients and mix until all of the crumbs are moist. (Do the same if using Oreo cookies or vanilla wafers.)

2. Turn the ingredients into springform pan and pat an even layer of crumbs over the bottom and about halfway up the sides.

3. Put the pan in the freezer while preheating the oven at 350 degrees F. After preheating the oven, place the springform pan on a baking sheet and bake the crust for 10 minutes. Set the crust aside to cool on a cooling rack while making the cheesecake.

4. Reduce the oven temperature to 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

5. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

6. Dissolve coffee granules and cinnamon in warm water. Cool; gradually add to cream cheese mixture, mixing until well blended

7. Add the egg one by one, beating for a full minute after each addition.

8. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

9. Turn off mixer, and stir in chocolate chips if using.

10. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

11. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

12. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

13. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.

14. After 1 hour, carefully pull the whole setup out of the oven, lift the springform pan out of the roaster pan – be careful, there may be some hot water in the aluminum foil- and remove the foil.

15. Let the cheesecake come to room temperature. When it is cool, refrigerate for at least 4 hours (overnight is better) before serving.

Note: The bottom two pictures are the same slice drizzled with caramel syrup and topped with whipped cream and a sprinkle of powdered cinnamon. It is delicious!

For a Chocolate Graham Crust, substitute the graham cracker crumbs with chocolate graham crumbs. Or, for an Oreo Crust, use 30 crushed Oreo Cookies and 4 tbsp (1/2 stick) of butter:

Chocolate Souffle

Soufflés are elegant desserts, perfect to make for a dinner party. However, they can be a bit tricky...particularly because of the way you have to prepare the egg whites for the batter. The eggs have to be at room temperature before they are used, and the egg whites have to be beaten until they form into stiff, upright, and glossy peaks. The reason being, the soufflé will expand to its maximum in the oven.
Soufflés are also most often baked in individual or large white porcelain ramekins. But they can be baked in almost any straight-sided, relatively deep ceramic vessel. If you do use another dish other than what is specified in the recipe, make sure that it has the same volume. (Taken from Williams-Sonoma: The Essentials of Baking)


Ingredients:

• Unsalted butter and sugar for preparing dish
• 8 oz (250 g) bittersweet or semisweet (plain) chocolate, chopped
• 6 large eggs, separated
• 1/8 tsp salt
• ½ tsp cream of tartar
• ¾ cup sugar
• 1 tsp vanilla
• Whipped cream, crème anglaise, vanilla ice cream (optional)
  

Note: The recipes for whipped cream and crème anglaise below.

1. Position a rack in the lower third of the oven, and preheat to 375 degrees F for a large soufflé or 400 degrees F for individual soufflés. Butter a 1 ½-qt (1.5-l) soufflé dish, or six 1-cup ramekins and dust the bottom and sides with sugar.

Note: I used 1 large soufflé dish instead of the individual ramekins.

2. Place the chocolate in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the chocolate melts. Remove from over the water and set aside to cool slightly.

3. By mixer, in a large bowl, using a stand mixer fitted with the whip attachment or a hand mixer, beat the egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add ¼ cup sugar and beat until stiff, glossy peaks form.

4. In another bowl, whisk the egg yolks until thick and pale in color. Whisk in the remaining ½ cup of the sugar and the vanilla. Using a rubber spatula, fold in the melted chocolate.

5. Fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared dish(es).

6. Bake the soufflé until set, puffed, and the center still jiggles when the dish is gently shaken, 25-30 minutes for the large soufflé, or 8-10 minutes for the individual soufflés. Sprinkle some icing sugar over the top (through a sieve). Serve immediately with whipped cream, crème anglaise, or ice cream, if desired.

Whipped Cream Recipe

Ingredients:

• 1 cup heavy (double) cream
• 2 tbsp icing sugar
• 1 tsp vanilla
  

In a large bowl, combine the cream, icing sugar, and vanilla. Using a stand mixer fitted with the whip attachment or a hand mixer, beat on medium-high speed until medium peaks form. Makes about 2 cups.

Crème Anglaise Recipe

Ingredients:

• 4 large egg yolks
• 1/3 cup sugar
• 1 ½ cups half-and-half (half cream) or whole milk
• 1 tsp vanilla
  

1. In a bowl, whisk together the egg yolks and sugar until blended and thick.

2. In the top of a double boiler over (not touching) simmering water, heat the half-and-half until it is steaming. Pour the hot half-and-half into the egg mixture while whisking constantly. Return the mixture to the top of the double boiler over (not touching) simmering water. Cook, stirring, until the mixture thickly coats the back of the spoon, about 3 minutes.

3. Pour through a fine-mesh sieve into a bowl. Let cool, then stir in the vanilla. Serve at room temperature or chill before using. Makes about 1 ½ cups.