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Easy and Tasty Chocolate Espresso Cake Recipe

This chocolate espresso layer cake is absolute decadence. It’s filled with cocoa powder plus added richness from espresso, and each bite bursts with flavor.

INGREDIENTS

CAKE:

2 cups all-purpose flour

1 ½ teaspoons baking powder

2 teaspoons instant espresso powder

½ cups unsalted butter, room temperature

4 ounces unsweetened chocolate, chopped

1 ½ cups whole milk

2 large eggs

1 teaspoon ground cinnamon

2 cups granulated sugar

¼ teaspoon table salt

2 teaspoons vanilla extract

ESPRESSO SYRUP:

1 tablespoon instant espresso powder

3 tablespoons sugar

½ cup water

FROSTING:

¾ cup unsalted butter

4 ounces bittersweet, chopped

6 ounces unsweetened chocolate, chopped

¾ cup granulated sugar

¾ cup half and half

4 teaspoons instant espresso powder

2 ½ cups powdered sugar

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

GARNISH:

Loacker Wafers

INSTRUCTIONS

ESPRESSO SYRUP:

In a small saucepan, add all ingreďïệnts, mix together until combined. Cook and stir over low heat until sugar and espresso powder have dissolved. Remove from heat and let it cool.

CAKE:

Preheat the oven to 350 degrees. Lightly spray the bottom of 2 8-inch round cake pans with baking spray and then cover them with parchment rounds. Set aside.

Add chocolate on top of a double boiler set over simmering water and stir. Once the chocolate is melted and smooth, remove from the water and set aside.

In a medium-sized bowl, add the flour, baking powder, cinnamon, and salt, whisk together.

Stir milk and espresso powder in a 2 cup measuring cup until espresso dissolves.

Beat together sugar and butter with an electric mixer in a large bowl until light and fluffy. Gradually add eggs, beat one at a time.

Mix in vanilla and melted chocolate.

Add dry ingreďïệnts alternating with the milk mixture in 3 additions each, beat well until combined.

Pour the batter evenly between prepared cake pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, allow the cake to cool completely on a cooling rack.

FROSTING:

In a large pan, add butter, ¾ cup sugar, half and half, and espresso powder. Cook over medium heat until mixture comes to a simmer and sugar dissolves. Set aside, and whisk in both chocolates until melted and smooth. Add vanilla, beat well.

In a large bowl, whisk chocolate, powdered sugar and cinnamon until blended together. Refrigerate for about 1 ½ hours just until firm enough to spread.

ASSEMBLE:

Once the cake is cooled, slice each cake into two equal layers.

Place one layer on a serving platter or cake turntable. Using a pastry brush, cover espresso syrup on the cake layer. Spread about ¾ cup fudge frosting on top of the cake layer. Place another cake layer on top and repeat until you have the fourth cake layer on top and spread remaining frosting over the top and sides of the cake.

Keep the cake chilled until ready to serve. Allow the cake to warm to room temperature before eating.

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Delicious Peach and Blueberry Greek Yogurt Cake

Just because you have minimal ingredíєnts doesn’t mean you can’t make a delicious dish. The cake recipe that follows will demonstrate this. Using simple kitchen goods like sugar, eggs, and milk, together with popular fruits like peaches and blueberries, you can make a cake that is both delicious and eye-catching. The fresh taste of fruit integrated into the fluffy, fluffy cake with yogurt will make you completely melt in the delightful flavor and ensure that you do not get bored. You won’t find a more simple recipe for such a lovely, colorful cake!

INGREDIENTS

2 eggs

2 oz butter softened

1/2 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup Greek yogurt

2 peaches sliced into wedges

1 teaspoon baking powder
1 teaspoon granulated sugar

1/2 teaspoon vanilla

6 oz blueberries

1 cup sugar

INSTRUCTIONS

Step 1: Preheat the oven to 350°F and place the rack in the middle. Use parchment paper to line the bottom of the baking pan. To keep the parchment from adhering, brush or spray it with a thin coat of oil. Use a 9×3-inch springform pan or a 9-inch round cake pan for this recipe.

Step 2: In a large mixing basin, sift flour, baking powder, and baking soda together.

Step 3: In a mixing bowl, whisk together the butter and sugar. Add the 2 eggs and beat on high speed for about 2-3 minutes, or until smooth and light in color. Whisk in the vanilla and Greek yogurt until the mixture is smooth and light in color, about 1 minute more. Switch to a slower setting on the whisk and thoroughly combine the ingredíєnts.

Step 4: Transfer the batter to a spring pan. Place the sliced peaches on top of the cake and evenly distribute the blueberries between the peaches. Top the fruit layer with a teaspoon of granulated sugar.

Step 5: Bake the cake for about 1 hour or until the top turns brown, or pierce the cake in the middle with a stick to remove the center. However, you must check and adapt the cooking time to suit your oven. Put some peaches and blueberries on top of the cake for a good look in the middle of the baking process and return the cake to the oven. Remove the cake from the oven and set it aside to cool for about 40 minutes on the pan.

Once the cake has completely cooled, slide your hand underneath the cake, between the parchment and the bottom of the springform pan, and easily transfer the cake to the cake plate with the parchment attached to the bottom.

Notes:

To make the best cake, begin by selecting high-quality ingredíєnts. Because Greek yogurt is the star of this cake, make sure you have the best before you start.

Peaches should select fruits that are medium in ripeness, not too hard or soft. Fresh blueberries should be consumed the same day they are purchased and kept refrigerated to preserve freshness.

Another thing to keep in mind when mixing the ingredíєnts is to follow the recipe’s directions for speed and time; if the mixing time is too lengthy, the components will separate and the cake will not taste well.

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Special Cinnamon Chocolate Chip Cheesecake Recipe

This wonderful cake is a must-try for chocolate and cheese lovers. Rich cheese and chocolate chips come together beautifully in this dish. With crackers, both flavors are beautifully matched. What’s more, when you eat the cake, you’ll get a very nice subtle cinnamon flavor in addition to the sweet taste of chocolate and the greasy odor of cheese. This cake is ideal for weekend get-togethers or birthday celebrations. Try it right now!

Prep: 30 mins

Cook: 1 hr 10 mins

Additional: 5 hrs 50 mins

Total: 7 hrs 30 mins

Servings: 10

Yield: 1 9-inch cheesecake

INGREDIENTS

12 cracker (2-1/2″ square)s cinnamon graham crackers

2 (8 ounces) packages of cream cheese, at room temperature

1 (8 ounces) container mascarpone cheese, at room temperature

⅔ cup sour cream, at room temperature

5 tablespoons unsalted butter, melted

1 ¾ cups semisweet chocolate chips, divided

½ cup heavy cream

3 large eggs, at room temperature

28 piece (blank)s milk chocolate candy kisses, unwrapped

1 (8.8 ounces) package speculoos cookies

1 teaspoon vanilla extract

¾ teaspoon ground cinnamon

1 ¼ teaspoon kosher salt, divided

1 ½ cups wнιтe sugar, divided

INSTRUCTIONS

Step 1: Preheat the oven to 350°F (175 degrees C). 4 layers of aluminum foil line the bottom and sides of a 9-inch springform pan.

Step 2: In a food processor, combine graham crackers and blend until smooth. Continue mixing until the butter, 1/4 cup sugar, and 1/2 teaspoon salt are completely incorporated in the blender. Press the crumb mixture equally on the bottom and upper half of the edges of the prepared pan.

Step 3: Place the cake in the oven for 8 to 10 minutes until fragrant. Remove the cake from the oven and let it cool on a rack while preparing the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).

Step 4: In the bowl of an electric stand mixer fitted with the paddle attachment, combine cream cheese, mascarpone, and the remaining 1 1/4 cup sugar 1 to 2 minutes on medium-high speed, scraping down sides as needed, until thoroughly smooth and creamy. Mix in the sour cream, vanilla, cinnamon, and 1/2 teaspoon salt for about 30 seconds, or until well blended. One at a time, add the eggs and mix on low until barely combined. Fold in 1 cup chocolate chips.

Step 5: Fill the prepared cookie crust with the cheesecake mixture. Place the entire pan onto a large roasting pan and top with 1/4 cup of the remaining chocolate chips. Transfer the springform pan to the oven’s center shelf and carefully pour boiling water into the roasting pan to come up 1 inch on the edges of the springform pan, being careful not to get water into the cheesecake.

Step 6: Bake for 60 to 65 minutes, or until the filling is firm but still somewhat jiggly in the center. Close the oven door and turn it off. Allow 1 hour for the cheesecake to cool in the oven. Remove the cheesecake from the roasting pan and turn off the oven. Allow 30 minutes for the mixture to cool fully. Refrigerate for at least 4 hours or overnight after covering with plastic wrap.

Step 7: In a medium mixing bowl, combine the remaining 1/2 cup chocolate chips. Microwave heavy cream for 1 minute, or until heated but not boiling. Pour over chocolate chunks and set aside for 5 minutes, undisturbed. Stir in the remaining 1/4 teaspoon salt until the mixture is smooth and glossy. Allow 15 minutes for cooling.

Step 8: While the ganache cools, remove the crust from the pan by running a sharp paring knife over the edges. Remove the springform pan’s sides. To loosen the cheesecake, run a knife around the bottom. To transfer the cheesecake to a cake stand or serving dish, gently shimmy it or use large spatulas.

Step 9: Cover the cheesecake with chocolate ganache, leaving a 1-inch border around the outside. Speculoos cookies should be crumbled and sprinkled over the ganache. Place candy kisses on top of the cheesecake’s uncovered perimeter. Serve chilled or at room temperature after slicing.

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Super Moist Chocolate Cake Recipe

Chocolate cake is one of the most popular cakes today, available in a wide range of shapes, sizes, and preparation mєthods. However, because chocolate was traditionally primarily used for drinks, the chocolate cake did not become popular with a large number of diners until 1980.

This Super Moist Chocolate Cake is constructed with a handcrafted chocolate cake and a creamy chocolate cheese frosting. You’ll notice the soft, light, and melt-in-your-mouth texture as soon as you bite into the cake, which is combined with the distinct chocolate flavor to produce an irresistible delightful sensation. On a weekend or a free day, it’s lovely to appreciate a delicious cake cooked by oneself.

INGREDIENTS

FOR THE CAKE:

1 ¼ cup (355 ml) brewed coffee

1 tablespoon (15 ml) pure vanilla extract

3 large eggs

½ cup (118 ml) light sour cream

1 ½ cups (285g) granulated sugar

2 ½ teaspoons (9 g) baking powder

½ teaspoon (2 g) baking soda

½ cup (118 ml) vegetable oil

2 cups (280g) all-purpose flour

½ cup (55 g) cocoa powder

1 teaspoon (5 g) salt

1 tablespoon (5g) espresso powder (optional)

FOR THE FROSTING:

½ cup (55 g) cocoa powder

4 ½ cups (585g) powdered sugar

½ cup (1 stick) unsalted butter

1 tablespoon (15ml) pure vanilla extract

6 ounces cream cheese

2 tablespoons (30ml) milk or heavy whipping cream

INSTRUCTIONS

MAKE THE CAKE:

Step 1: Preheat the oven to 350 degrees F (177 degrees C) and prepare a 9×13 inch baking pan.

Step 2: In the bowl of an electric mixer, add sugar, vegetable oil, eggs, and vanilla and beat on medium speed until combined, the mixture will have a lighter color than the original.

Step 3: Add sour cream to the mixture in step 2 and mix well until combined.

Step 4: In another bowl, add flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using, mix well, sift the mixture through a sieve to make the powder smooth.

Step 5: Divide the dry powder mixture in step 4 into 2 parts and add half of the flour and half of the coffee to the mixture in step 3 and mix well until the mixture is combined.

Step 6: Add the remaining dry powder and coffee to the mixture and mix at low speed until the mixture is completely combined. Use a spatula to scŕäṗệ the sides of the bowl and fold the mixture one last time.

Step 7: Pour the cake batter into the prepared pan and bake in the oven for about 26 to 28 minutes or until the toothpick inserted in the center comes out clean, the cake is done.

Step 8: Remove the cake from the oven and let it cool completely on a wire rack.

FROSTING AND ASSEMBLE:

Step 1: Cut butter into 1-inch-long cubes. Add butter to a bowl mixer and beat for 1 to 2 minutes until butter is slightly softened.

Step 2: Add cream cheese and cream and continue to beat for about 2 to 3 minutes until the mixture is blended, fluffy, and not lumpy, pay attention to scraping the sides of the bowl if necessary.

Step 3: Add cocoa powder, vanilla extract to the mixture in step 2, beat until combined, then slowly add powdered sugar and beat until the mixture is combined and has the desired consistency.

Step 4: Cover the cooled cake with frosting, you can decorate the cake by covering it with a layer of sprinkles.

NOTES:

If light sour cream is not available, substitute it with fat-free Greek yogurt.

If you do not want to use it or you are allergic to coffee, you can use water instead.

This recipe can be made into 24 cupcakes. Bake for 14-16 minutes. The blurring formula will be 1.5x.

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Healthy Whole Wheat Everything Bagel Recipe

This Healthy Whole Wheat Everything Bagel is packed with healthful ingre∂ιєnts and perfect for a quick breakfast. If you want to try your hand at healthy homemade bagels but have even an ounce of my impatience- this recipe is for you.

Whole Wheat Everything Bagel Recipe 4
Yield: 8-9 SERVINGS

Prep time: 10 MIN

Cook time: 22 MIN

Total time: 32 MIN

Whole Wheat Everything Bagel Recipe How To

INGREDIENTS:

FOR THE BAGEL:

2 cups wh̾i̾t ̾e whole-wheat flour

4 tablespoons baking powder

1 ½ tsp salt

1 tsp vanilla extract

3 tbsp milk

2 cups Greek yogurt

⅓ cup oil

2 egg wh̾i̾t ̾es

Poppy seeds

Whole Wheat Everything Bagel Recipe healthy

DIRECTIONS:

1. Preheat the oven to 375ºF. Prepare a baking sheet with parchment paper.

2. In a large mixing bowl, combine the flour, baking powder, salt, vanilla extract, greek yogurt, oil.

3. Transfer to a piping bag. Onto the baking sheet, pipe the batter into a bagel shape. Brush the bagel with egg wh̾i̾t ̾es. Sprinkle poppy seeds on top.

Whole Wheat Everything Bagel

4. Bake for 22 minutes, or until the edges of the cookies are lightly brown. Spread the greek yogurt to the bottom of a bagel and sandwich it with another bagel.

5. Keep leftovers for 2–3 days in an airtight container. This recipe makes 8–9 cookies.

Source: Whole Wheat Everything Bagel

For more delicious dessert: Tastycious

Make This Delicious Strawberry Macarons At Home

This sweet Strawberry Macarons dessert is made with macaron shells filled with strawberry cream. These strawberry macarons are loaded with strawberry flavor, the perfect dessert for Valentine’s Day with their pretty color, delicate taste and French roots.

Strawberry macaron recipe 4

Yield: 6 SERVINGS

Prep time: 20 MIN

Cook time: 15 MIN

Total time: 35 MIN

Strawberry macaron recipe how to

INGREDIENTS:

FOR THE MACARON DOUGH:

1 cup almond flour, sifted

¾ cup icing sugar

¼ cup egg wнιтe

FOR THE MERINGUE:

⅔ cup sugar

2 tablespoons water

¼ cup egg wнιтe

FOR THE CREAM:

¼ cup sugar

¼ cup yolk

½ teaspoon vanilla extract

1 cup milk

4 tablespoons cornstarch

1 cup whipping cream

Fresh strawberries

Strawberry macaron recipe dessert

DIRECTIONS:

TO MAKE THE MACARON DOUGH:

1. Preheat the oven to 300°F (150°C) and prepare a baking sheet with a macaron baking silicon mat.

2. Sift the almond flour and ¾ cup icing sugar together. Add ¼ cup egg wнιтe and mix until combine.

TO MAKE THE MERINGUE:

1. Into a saucepan, boil ⅔ cup sugar and water to 240°F (115°C).

2. Into a mixing bowl, add the egg wнιтe, beat until foamy. Keep mixing, slowly add the hot sugar mixture into the egg wнιтe, beat until stiff peaks form.

3. Pour a third of the meringue over the almond mixture, mix gently to incorporate it, then add the rest of the meringue. Be careful not to mix too long or too quickly, the dough may become too liquid!

4. Transfer the batter into a piping bag, and pipe it onto the baking sheet. Tap the baking sheet to the table to remove air bubble. Bake for 15 minutes in the preheated oven.

Strawberry macaron recipe summer dessert

TO MAKE THE CREAM:

1. Into a saucepan, add sugar, yolk, vanilla and mix well. Add the milk and cornstarch then turn the stove to medium-high heat. Stir constantly until thickened.

2. Whip 1 cup of whipping cream. Then add the custard to the whipped cream, mix well.

3. Pipe the cream onto the shell. Cut the strawberries into slices or halves, arrange them around the cream. Put strawberry and whipped cream on top.

Source: Homemade Strawberry Macarons

For more delicious dessert: Tastycious

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