The Seasonal Cake Is Coming To Be The Star Of Any Party Or Holiday Dinner! – Caramel Carrot Cake Recipe

We’re halfway through July now, which means we’re that much closer to Fall (my fave season), and I really could not be happier. We’re still in summer mode, so I’m not going to bust out the pumpkin recipes just yet. But I thought it would be a great time to do a seasonal transition cake of sorts, using those fresh carrots from your garden or local farmers market and pairing them with the comforting Fall flavors of maple to make this delicious Maple Caramel Carrot Cake. Two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of salted caramel sauce. Toasted pecans also bring a great texture and flavor and I suggest not to skip them.

This Caramel Carrot Cake is easy to make, tastes amazing and looks impressive too! It will definitely be the star of any party or holiday dinner you bring it to. So without further ado here’s the recipe.


Carrot Cake Batter:

2 cups all-purpose flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 cup brown sugar

1 tsp salt

4 eggs

1/2 tsp nutmeg

12 oz finely grated carrot

2 tsp cinnamon

1/2 cup sugar

1 cup pecans, toasted and chopped

1 1/4 cups oil

Caramel Sauce:

2 tbsp unsalted butter, room temperature

1/2 cup whipping cream

1/4 cup water

1 cup sugar

1 tsp (5g) salt

1 tsp (5g) vanilla extract

Cream Cheese Frosting:

1/2 cup powdered sugar

1 1/4 cup whipping cream, 35%fat, chilled

17 oz cream cheese, room temperature

1/3 cup caramel sauce

For Decoration:


remaining caramel sauce


To make the carrot cake layers:

Preheat the oven to 325 degrees. Grease and flour two 9 inch (23 cm) round cake pans. Line the bottom with a circle of parchment paper. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In the bowl of a stand mixer combine oil and both sugar. Beat until well combined. Add eggs one at a time, fully incorporating after each addition until creamy and lighter in color.

Gradually mix in flour mixture.

Add the grated carrot and toasted pecans and use a spatula to mix well until combined.

Divide the batter evenly into the prepared pans.

Bake for about 30-35 minutes. Check that the middle of the cake is cooked by piecing it with a skewer or knife.

Place cakes on a wire rack to cool for 10 mins then turn out onto a wire rack to cool completely.

To make the caramel sauce:

Place the sugar and water in a medium saucepan and bring to a boil over med-high heat. Do not stir at any point.

Reduce heat to medium and simmer until sugar dissolves and gets a caramel color.

Take the pan off the heat and pour in the cream. Cook, stirring regularly with a wooden spoon for about 1 minute, until smooth. Remove the pan from the heat and stir in the butter and salt until smooth.

Pour into a small jar and leave it aside to cool.

To make the frosting:

Beat the cream cheese in a bowl until smooth. Add powdered sugar and 1/3 cup of caramel sauce.

Whisk the cream in another bowl until stiff peaks form.

Gradually pour into the cream cheese mixture and lightly fold until well combined.

Assemble the cake:

Place one layer of cake on a cake stand or serving plate. Top with a bit less than half of the frosting.

Place the second layer of cake on top and spread on top and sides of the cake with the remaining frosting.

Place the cake in the fridge for at least 2 hours. Drizzle remaining caramel sauce, letting some to drip down the sides before serving.

Sprinkle chopped and whole pecans on top if desired. The frosted cake can be covered and stored in the refrigerator for up to a week. Allow to cool at room temperature before serving.

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This Chocolate Cake Is Designed To Show Off Your Sḳïŀŀ – Chocolate Checkerboard Cake Recipe

The checkerboard pattern cake is very impressive and actually a lot easier to make than you might think. It simply involves baking 2 vanilla cakes and 2 chocolate cakes, cutting them into rings and a̾s̾sembling them with layers of delicious chocolate ganache in between.

This checkerboard chocolate cake is designed to show off your sḳïŀŀs. In this recipe, it gets a chocolate twist, and a bit of fun to create a unique and delicious dessert. Just like when you can’t decide between vanilla and chocolate soft serve and opt for a twist, the checkerboard cake gives you the best of both worlds.

This cake may seem like any other cake until you cut into it revealing it’s checkerboard design inside. If you have ever wanted to make this checkerboard cake but thought it’s way too complicated – have no fear! I have step by step instructions for you so you can master this cake and WOW your family and friends.

Have you tried making a checkerboard cake yet? If not, now give it the first try!


For the vanilla cake:

3 ¼ cups cake flour

½ cup unsalted butter, softened

2 cups granulated wh̾i̾t ̾e sugar

1 tablespoon baking powder

1 teaspoon table salt

1 ½ cups buttermilk

½ cup vegetable oil

4 large eggs

1 tablespoon vanilla extract

For the chocolate cake:

2 ¼ cups all purpose flour

¾ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon table salt

1 cup granulated wh̾i̾te sugar

1 cup light brown sugar

½ cup vegetable oil

1 cup buttermilk

1 cup boiling water

3 large eggs room

1 ½ teaspoons vanilla extract

For the chocolate buttercream frosting:

5 cups) confectioners sugar

2 1/2 cups unsalted butter, softened

4 teaspoons vanilla extract

1 1/2 cups unsweetened cocoa powder

1/4 teaspoon table salt

4-6 tablespoons heavy cream or milk


For the chocolate cake:

Preheat the oven to 350 degrees F. Grease two 9-inch cake pans and line bottoms with waxed paper; grease paper. Dust pans with flour.

In a medium bowl, stir together flour, baking soda, cocoa powder and salt.

In a large bowl, with an electric mixer, beat together oil, sugars, eggs, vanilla extract, and buttermilk smooth and combined.

Add flour mixture into wet mixture and whisk to combine. Stir in boiling water until combined.

Pour the batter into the prepared 9-inch cake pans.

Bake for about 30-35 minutes until a skewer inserted in the center comes out clean.

Cool in the pan for 10 minutes then invert on a cooling rack and cool completely.

For the vanilla cake:

Preheat the oven to 350°F. Grease and line two 9-inch cake pans with waxed paper.

Stir together flour, baking powder and salt in a medium bowl.

In a mixing bowl, beat together butter, oil and sugars with an electric mixer on medium speed until light and creamy.

Add vanilla and eggs, one at a time, beating well after each addition.

Add flour mixture alternately with buttermilk to butter mixture. Beat just until smooth, scraping the bowl occasionally with rubber spatula.

Pour the vanilla batter into the prepared 9-inch cake pans.

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

Cool in pan for 5 minutes. Remove from the pan and cool completely.

For the chocolate buttercream frosting:

In the bowl of your stand mixer, beat the butter and confectioners sugar on low speed then continue to beat on medium speed until combined.

Gradually add cocoa powder and beat on low speed to combine.

Increase the speed to medium, add heavy cream, vanilla extract and salt and beat for 7-8 minutes until light and creamy.

Assemble The Cake

Cut the circles:

Place a vanilla cake layer onto a piece of parchment backed by a solid surface like a large cutting board.

Use the 6-inch cutter and cut out the center of the cake. You want it perfectly centered (about 1 1/2 inches from the edge.)

And carefully remove the cake from the middle.

Cut out the center of the 6-inch circle using the 3-inch cutter. Again about 1 1/2 inches in.

Repeat with remaining cake layers.

You should now have 4 x 9-inch rings, 4 x 6-inch rings, and 4-3 inch centers.

Arrange the circles:

Now, place a chocolate 9-inch outline of cake on a plate and insert a vanilla 6-inch circle inside it, followed by a 3″ chocolate circle center. Spread frosting evenly on top.

Repeat with the next layer: 9-inch vanilla filled with 6-inch chocolate then 3-inch vanilla circle. Spread evenly on top with frosting.

Do the same with the next 2 layers. Frost side and top of cake with remaining frosting.

Before cutting the cake, place it in the refrigerator for one hour.

Cover leftovers and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

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This Masterpiece Will Satisfy The Eyes Before Blowing Away Your Taste Buds – Pαssion Fruit and Mango Meringue Roulade

This exquisite dessert is creamy and delicious while being low in fat. My friends often believe it’s store bought when I make it since it looks so wonderful and tastes even better. The most difficult aspect of this dessert is limiting yourself to just one slice! It’s important to remember that it’s designed to feed many people.

This is a dish for special occasions; the meringue is filled with mango and coconut mousse that is fresh and summery.

Try this lighter, fruitier alternative to pudding this Summer. Anyone who’s made a roulade before knows that the rolling part can be a touch stressful. This pavlova roulade gets a light layer of whipped cream inside and out, not only covering up any cheeky cracks but also adding an extra creaminess to a beautifully balanced pairing of crisp and mallowy meringue and sweet citrusy curd. Serve with extra mango on the side if you wish.

The meringue texture is similar to jam roll cake and served with mango syrup ladled over is a sweet treat that is certainly memorable. This fruity meringue masterpiece satisfies the eyes before blowing away your taste buds

Make this pαssion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling

This is one of the lightest sweets you’ll ever taste – picture pavlova with a French twist! Use stone fruit or berries to change up the flavor of the filling, and the outcome will always be a нιт.

Preparation Time: 30 Mins Plus Cooling

Cooking Time: 6 Mins

Total Time: 36 Mins Plus Cooling

Serves: 12+


400ml (14fl oz) double cream

150g (5oz) caster sugar

25g (1oz) icing sugar, to dust

2 tsp cornflour

175g (6oz) mango, chopped

5 large egg wнιтes

4 pαssion fruits, seeds scooped out

10g (¼oz) desiccated coconut, to garnish


Preheat the oven to 150 degrees Celsius/130 degrees Celsius fan/300 degrees Fahrenheit/Gas 2. Greaseproof paper a 30cm × 20cm (11 ¾ in x 8 in) swiss roll tin.

Whisk the egg wнιтes to stiff peaks with an electric whisk, then gradually whisk in the caster sugar until the mixture is stiff and glossy. In a separate bowl, whisk together the cornflour and salt.

In the prepared Swiss roll tray, spread out the meringue evenly and bake for 1 hour. Allow to cool completely in the tin before moving to the next steps.

Sprinkle the icing sugar over a sheet of greaseproof paper on the work surface. Carefully slide the meringue out onto the paper and take away the backing sheet. Reverse the process with caution.

Whip the cream to soft peaks using an electric whisk, then distribute over the meringue, leaving a 1cm border around the edge. Sprinkle the mango and pαssion fruit on top, then spoon the pαssion fruit pulp on top.

Using the greaseproof paper, carefully roll up one of the short ends of the meringue nearest to you into a roulade. To serve, dust with icing sugar and top with desiccated coconut.


Add a couple of tablespoons of rum to the cream.

The roulade can be chilled for a few hours after it has been packed and rolled before serving. It freezes well as well. Freeze the filled roulade wrapped in nonstick baking paper first, then clingfilm. Defrost for 2 hours at ambient temperature

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Sweet, Soft and Buttery Dessert That You Will Love At First Try! – Chocolate Babka Recipe

It’s time for some chocolate babka, I think. To celebrate the time of year when you can turn the oven on to warm the house.

This Babka is a lovely fluffy bread with chocolate ribbons running through it, and it’s rich and luscious. This beautifully attractive chocolate babka is ideal for any meal or occasion. Both loaves can be eaten right away, or one can be frozen for later use.

If you’ve never tried chocolate babka, all you need to know is that it’s half bread, half cake, and completely amazing! It’s difficult to stop at just one slice of this yeast-based dough, which is sweet, soft, and buttery. I really adore how pretty each slice is, thanks to the chocolate layers running through the babka bread.

I rarely utter things like “the best ever” when it comes to my baked goods, owing to my deep fear and constant self-criticism. So, if I tell you that this chocolate babka is the best you’ve ever had, you should trust me.

Prep Time: 9 hours

Cook Time: 40 minutes

Total Time: 9 hours 40 minutes

Servings: 16 servings



Rolling Pin


Offset spatula



For the Dough:

4 large eggs room temperature

2¼ teaspoons instant yeast (1.25-ounce packet)

4½ cups all-purpose flour (540g)

½ cup whole milk room temperature

1½ teaspoons kosher salt

½ cup granulated sugar (100g)

10 tablespoons unsalted butter room temperature (142g)

For the Filling:

½ cup heavy cream (120mL)

¾ cup powdered sugar (90g)

⅓ cup unsweetened cocoa powder (30g)

½ cup unsalted butter cubed (113g)

8 ounces chopped dark chocolate (225g)

For the Syrup:

⅓ cup water (80mL)

⅓ cup granulated sugar (66g)


For the Dough:

In the bowl of a stand mixer, combine the flour, sugar, and yeast. Mix on low speed with the dough hook attachment until the eggs, milk, and salt are mixed and a dough begins to form, about 2 minutes.

Add a tablespoon or so of butter at a time, waiting for it to be fully blended before adding more. Once the butter has been added, continue kneading for another 10 minutes, scraping down the sides of the basin occasionally, until a smooth elastic dough develops. The dough will remain sticky, but it will be quite elastic.

Turn the dough into a large greased bowl. Then cover the bowl and cool for at least 8 hours or overnight.

For the Filling:

Combine butter and cream in a small pot. Cook, stirring constantly, until the butter has melted and the mixture is steaming. Add chocolate and stir well, remove the pan from the heat once the chocolate has melted. Combine the powdered sugar and cocoa powder into the mixture. Transfer to a bowl and set aside to cool for 1 hour, or until thickened to a spreadable consistency.

For the αssembly:

Brush 2 (8×4-inch) loaf pans with butter or flour with baking spray. Then use parchment paper to line the pan.

Divide the chilled dough in half on a lightly floured surface, and return one dough ball to the fridge. Roll the dough into a 12×16-inch rectangle with your hands.

On three sides, spread half of the filling all the way to the edge, leaving a 1-inch border on one short side. (While spreading the dough, it may tug a little, but it should not tear.) Begin rolling the dough into a tight coil on the short side opposite the border, pinching the seam to seal it.

Cut the dough lengthwise in half with a large, sharp knife. With the cut sides facing up, line up each half parallel to the other. Twist the halves together and tuck the ends under, keeping the cut sides facing up. Place in a loaf pan that has been greased.

Repeat with the remaining filling and the second half of the dough.

Cover the pans loosely with plastic wrap and set aside to rise for 1 1/2 to 2 hours, or until puffed. (It won’t double in size quite yet.)

Preheat the oven to 350 degrees Fahrenheit.

Bake the risen loaves for 40 minutes, or until golden brown on top and a wooden pick inserted in the center comes out clean without resistance.

For the Syrup:

In a small saucepan, combine the sugar and water while the babkas are baking. Bring to a low simmer, stirring constantly, until the sugar is completely dissolved. Turn off the heat.

When the loaves come out of the oven, brush them with the syrup right away. Allow the babkas to cool in the pans for 30 minutes. Serve warm or at room temperature.


This recipe yields 2 loaves (8×4-inch).

You can dissolve fast-acting yeast in a warm (110F) milk combination with 2 teaspoons of sugar. Allow to bubble for a few minutes before adding to the dry ingre∂ιєnts.

Don’t forget to add the syrup at the end. It not only makes the bread look shinier on the outside, but it also keeps it from drying out.

If you don’t have a mixer, you can mix the dough in a big mixing bowl with a wooden spoon before kneading it by hand. It will take 10 to 15 minutes at the very least. If you’re hand-kneading, be cautious not to over-dust the counter, as you don’t want to add too much flour to the dough.

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Extremely Decadent Chocolate Cake For Every Chocoholic! – Queen of Sheba Cake Recipe

Looking for an easy to prepare cake with exceptional taste and luxurious texture? Look no further – it’s right here. This Queen of Sheba Cake recipe really is SO good.

My mom used to make this for special occasions when we were growing up. A delectable, yet simple chocolate and almond cake with a light, spongy crumb and sinfully good chocolate glaze. It’s a beautiful yet simple cake – impressive enough for a dinner party, but not so fancy that you couldn’t just make it for yourself to enjoy with morning coffee.

This extremely decadent chocolate cake is meant to be slightly under baked, so that its center remains underdone. If you bake it just a few minutes too long, it will lose its creaminess that makes this cake so special. And the golden rule is not to overdo the almond extract, which is just there to accentuate the natural flavor of the almonds.

This cake is very rich. If you love chocolate and a lot of it, this is for you!



1/2 cup cake flour

1/2 cup unsalted butter softened

4 oz melted dark chocolate (72%)

2 tbsp brewed coffee

3 egg yolks

2/3 cup granulated sugar

1/4 tsp almond extract

1/3 cup almond meal


pinch of salt

1 tbsp granulated sugar

3 egg whítes

Chocolate Glaze:

1/4 cup unsalted butter, room temperature

2 oz dark chocolate


shaved almonds


To make the meringue:

In the bowl of a stand mixer, whisk together egg whítes and the pinch of salt on high speed until soft peaks form.

Gradually add granulated sugar and continue whisking at high speed until stiff peaks form.

Place the egg whítes in a medium bowl and set aside.

Clean the bowl of the stand mixer.

To make the cake:

Preheat the oven to 350°F (180°C). Butter and flour a 9″ cake pan or line bottom and sides with parchment paper and set aside.

Beat together the unsalted butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy. Mix in the egg yolks until the batter is light yellow.

Then mix in the melted chocolate and coffee until just incorporated. Add the almond meal and almond essence, mix well to combine.

Finally, add 1/3 of the egg whítes and mix on low speed to lighten up the batter.

Now, add half of the cake flour then use a rubber spatula to fold until incorporated.

Gently fold another third of egg whítes into the batter until combined. Add the remaining cake flour and gently fold to mix.

Transfer batter to prepared pan and smooth evenly. Bake for 16 to 20 minutes or until a pick inserted 2-3 inches from the edges comes out clean. The center should move slightly when the pan is shaken if you want a fudgy texture.

Cool in a pan on a wire rack for 15 minutes. Then, transfer the cake to a wire rack and cool completely.

To make the glaze:

Place chocolate in a microwave-safe bowl. Melt at half power in 30-second increments until chocolate melts and smooth when stirred.

Add in the butter and use a rubber spatula to stir until the glaze is smooth.

When the cake has cooled, place the cake on a serving plate. Pour the glaze on top of the cake and spread over top and smooth down the sides of the cake. Before it sets, sprinkle shaved almonds along the sides of the cake.

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Wonderful Flavors That Will Be Great For Summer Parties! – Strawberry Nutella Cupcakes Recipe

I recently saw a complete stranger eating breakfast on the subway. She had a spoon and was eating from a clear plastic container. The smell h̾i̾t me right: Nutella and strawberries.

Of course, why hadn’t I thought of this combination before? All this time, I’ve been enjoying my Nutella on plain bread, when it clearly belongs with fruit. And now, Nutella and strawberry together is one of my favorite flavor combinations! These cupcakes combine all of those loves into a fantastic and beautiful dessert.

The cupcake itself is so moist and soft that it nearly melts in your mouth. It’s flavored with half a cup of Nutella in the cupcake and then with a little more Nutella spread on top makes it just perfect! The cupcake is topped with a strawberry frosting made with a strawberry reduction. Just cook some strawberry puree over medium heat until reduced it in half and you have your reduction. It ends up thicker and has a stronger strawberry flavor. It’s ideal for a strawberry frosting so that you get enough strawberry flavor without thinning out the frosting too much. Just enough Nutella and strawberry flavor so that you definitely taste them both, but they don’t overpower each other. The flavors are wonderful together and great for summer!


For the Nutella Cupcakes:

1 ¼ cups all-purpose flour

½ cup Nutella Hazelnut Spread

2 teaspoons baking powder

½ cup sugar

3 large egg wh̾i̾t ̾es

¼ cup sour cream, room temperature

¼ cup unsalted butter, room temperature

6 tablespoons milk

¼ teaspoon salt

1 teaspoon vanilla extract

Additional Nutella, for topping

For the Strawberry Frosting:

5 cups powdered sugar

½ cup shortening (or additional butter)

¾ cup unsalted butter, room temperature

Pinch of salt

½ cup strawberry puree

Strawberries for topping


Make the Cupcakes:

Preheat the oven to 350°F. Grease or line a cupcake/muffin pan with cupcake liners.

In the bowl of an electric mixer, beat the sugar, butter and Nutellar on medium-high speed for 4 minutes until lighter in color and fluffy, scraping down the bowl as needed.

Mix in the sour cream and vanilla extract until well combined.

Add eggs one at a time, beating well with each addition to incorporate.

In a medium bowl, whisk together dry ingred̾i̾e ̾nts.

Add half of the dry ingred̾i̾e ̾nts to the batter and beat well on medium speed until just combined. Add the milk, continue beating to incorporate. Add remaining dry ingred̾i̾e ̾nts and beat until just combined and smooth.

Divide the batter evenly into the cupcake liners, filling 2/3 full.

Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean and your kitchen smells divine. Let them cool in the pan for 2 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Make the Frosting:

Add the strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced in half to about ¼ cup, about 15-20 minutes.

Pour reduced puree into a small bowl, then place in the fridge to cool completely.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter and shortening until smooth.

Mix in about half of the powdered sugar, then blend in a tablespoon of the cooled strawberry puree until well combined and smooth.

Add the remaining powdered sugar and mix until frosting is smooth, adding in another 2-3 tablespoons of the powdered sugar if needed to reach desired consistency.

To αѕѕemble cupcakes:

Spread a thin layer of Nutella on top of each cupcake once they have totally cooled.

Fill a pastry bag with the frosting and pipe onto the cupcakes then decorate with a whole small strawberry. Store cupcakes in an airtight container.

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Have You Ever Tried This Clαѕѕic Banana Cream Pie with Caramel Drizzles and Chocolate Sauce?

The banana cream pie had a banana crust as well as bananas in the filling when it was first published in his 1993 cookbook “New New Orleans Cooking.” The restaurant version of this pie, on the other hand, has had a simple graham cracker crust for at least 15 years, and this recipe reflects that.

The filling was an issue in the earlier recipe from “Emeril’s New New Orleans Cooking.” It was unable to be established. The custard will work perfectly with this updated recipe from the Homebase kitchen.

This pie must be made ahead of time and chilled for at least four hours or overnight before αѕѕembling, as well as the custard. The chocolate and caramel sauces can be made several days ahead.

This is a clαѕѕic Emeril’s recipe that has been on the menu since day one and it continues to be one of the most popular desserts. There are a few secrets to making this pie, but we’re sharing them with you so that you can enjoy it at home.

PREP TIME: 1 hour

TOTAL TIME: 8 hours

YIELD: Makes one 9-inch pie; serves 10


3 large egg yolks

2 large eggs

1/2 cup cornstarch

1/2 teaspoon pure vanilla extract

1 1/2 cups plus 2 teaspoons granulated sugar

1 vanilla bean, split in half lengthwise and seeds scяαρєd

4 cups heavy cream

1 1/2 cups whole milk

Caramel Sauce

Chocolate Sauce

Graham Cracker Crust

3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices

Shaved chocolate, for garnish

Confectioners’ sugar, for garnish

Fresh mint, for garnish


In a large heavy-bottomed saucepan over medium heat, combine 2 cups cream, the milk, 1/2 cup sugar, and the vanilla bean and seeds. Bring to a low boil, stirring constantly to dissolve the sugar. Remove the pan from the heat.

In a medium mixing bowl, whisk together the egg yolks, eggs, cornstarch, and 1 cup sugar until pale yellow in color. Leave aside.

1 cup of the heated cream mixture should be whisked into the egg yolks. Whisk continuously as you add the egg mixture to the hot cream mixture. Bring to a low simmer and boil for about 5 minutes, stirring regularly with a large wooden spoon to cook out the cornstarch and thicken the mixture. If the mixture begins to separate, take it from the heat and beat it with an electric mixer until it becomes thick and smooth.

Strain into a clean basin using a fine-mesh strainer. To prevent a skin from forming, cover with plastic wrap and press down against the surface. Refrigerate for approximately 4 hours.

To αѕѕemble, spread 1/2 cup custard over the prepared crust’s bottom, spreading with the back of a big spoon or rubber spatula. Place enough banana slices, about a third of the banana slices in a tight, tiled pattern over the custard, pressing down with your hands to compact them tightly.

Using 3/4 cup custard and enough bananas to cover, make a second layer, spreading it down evenly. Spread 3/4 cup custard over bananas for the third layer, then top with remaining bananas, starting 1 inch from the outer edge and working toward the center. To prevent discoloration, spread 1 cup custard equally over bananas. Refrigerate for at least 4 hours (after wrapping in plastic wrap) or overnight.

Whip the remaining 2 cups of heavy cream until soft peaks form in a medium mixing bowl. Whip in the remaining 2 teaspoons sugar and vanilla extract until firm peaks form.

Refrigerate the pie until ready to serve. Cut the pie into 10 equal slices using a sharp knife dipped in hot water. Place the slices on serving plates. Pipe whipped cream onto each piece with a pastry bag. (Alternatively, before cutting the pie, distribute the whipped cream evenly over the top.)

Drizzle caramel and chocolate sauces over each slice, then top with chocolate shavings and confectioners’ sugar, fresh mint, and serve.

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Decadently Creamy and Dark Chocolate For The Best and Impressive Serving! – Black Forest Cheesecake Recipe

My cherry-chocolate-loving heart is still beating! This decadently creamy, dark chocolate cheesecake is topped with cherry pie filling, sweetened whipped cream, and chocolate curls. The beauty of this special cake is perfect for Christmas, Valentine’s Day or any holiday or celebration throughout the year!

Baked cheesecakes are often thought of as difficult to make but they really aren’t. This one doesn’t require any special treatment and the cheesecake filling goes together just as easily as a cake batter. The only cracks this cheesecake gets are the ones where I’ve stuck my finger through the top.

This Black Forest Cheesecake recipe is a rich, decadent baked chocolate cheesecake with all the flavors of a black forest cake. Baked to luscious perfection, this dark chocolate cheesecake is topped with a lovely fresh cherry sauce. It’s all about the Black Forest with a cream cheese kick in this recipe.

This simple recipe will walk you through every step of making a delicious baked cheesecake.



4 tablespoons unsalted butter, melted

1 1/2 crushed chocolate cream sandwich cookies (about 24 cookies)

1 tablespoon granulated sugar


4 eggs

3/4 cup milk

1/4 cup cocoa powder

2 teaspoons vanilla extract

10 ounces bittersweet chocolate, chopped (55% cocoa mäṩṩ)

3 (8 oz.) packages cream cheese, softened

1 1/4 cups granulated sugar


1 (21 oz) can cherry pie filling

1/2 teaspoon vanilla

1 cup heavy cream

3 tablespoons powdered sugar

Chocolate curls, for decorating


Preheat the oven to 350 degrees Fahrenheit.

Combine chocolate cookie crumbs, butter, and sugar in a large mixing bowl. In a 9-inch springform pan, press the mixture into the bottom.

Bake for five minutes, or until the crust is firm. Allow to cool while preparing the cheesecake.

To make the cheesecake, combine the milk and chocolate in a medium microwave-safe bowl and heat for 20-30 seconds at a time, stirring after each, continue whisking until the mixture is fully smooth. Leave aside.

Using an electric mixer, beat cream cheese, sugar, cocoa powder, and vanilla until creamy, scraping down the sides of the bowl as needed.

Add the eggs one at a time, mixing on low speed until barely combined after each addition. Don’t overmix the ingredíєnts.

Toss in the melted chocolate and stir to incorporate. Spread the cheesecake batter evenly over the crust.

Bake for 50-60 minutes, or until almost set in the center. The center will remain to wobble while the edges are fixed.

Turn the oven off and crack the oven door to allow the cheesecake to cool slowly for 10 minutes. Remove the cheesecake and carefully run a sharp knife around the rim of the pan to dislodge it.

Allow cheesecake to cool for at least an hour at room temperature before covering and refrigerating for six hours or overnight.

Release the sides of the springform pan for decoration. Place cherry pie filling on top of the chilled cheesecake, mounding cherries toward the center.

Combine cream, sugar, and vanilla in a medium mixing basin and beat with an electric mixer until thick but still soft. Fill a piping bag with the mixture and a decorative tip. Swirling pipe around the edge of the cheesecake.

Setting a chocolate bar in a warm (78°F) place for about an hour if desired to make chocolate shavings or curls. Alternatively, microwave the chocolate bar for 1-2 seconds. Shave chocolate bars into curls or shavings with a vegetable peeler and sprinkle on top of cheesecake shortly before serving.

Refrigerate for up to three days in an airtight container.

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Yummy Treats For The Perfect Summer Party! – Strawberry Whoopie Pies Recipe

So many great berries these days, at affordable prices, with minimal whíte insides and tons of flavor. I’ve been surviving on frozen berries in my yogurt over the winter, but nothing beats fresh ones, and that’s just one of the million reasons summer is so great. To put the plentiful berries to good use, I decided to do a little spin on the average strawberry shortcake and make them in whoopie pie form – so yummy!

Strawberry Whoopie Pies with a luscious strawberry meringue filling sandwiched in between. Fresh strawberries are pureed and added to the whoopie pie batter and the meringue frosting making them an excellent dessert for summer.

Strawberries are the glamor queens of berries. They are so beautiful and shapely, not to mention absolutely tasty. It’s no wonder people love to get creative with them and make all kinds of delicious recipes, just like these strawberry whoopie pies! In my opinion whoopie pies are somewhere between a cupcake and a cookie – they’re a bit sturďier than your average cupcake but much softer than a cookie. The perfect fork or spoon-free vehicle for getting lots of berries and cream in your mouth in one bite!

These Strawberry Whoopie Pies are such a fun treat to make for family and friends.


For the Whoopie Pies:

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoon baking powder

2 cups light brown sugar

3/4 teaspoon salt

2 large eggs

2/3 cup canola oil

1/2 cup plain yogurt

1 cup stemmed and halved strawberries

For the Strawberry Meringue Filling:

4 sticks butter, cut into cubes

1 1/2 cups granulated sugar

5 egg whítes

1 cup stemmed and halved strawberries

Red no-taste gel food coloring


For the whoopie pies:

Preheat the oven to 350 degrees and line two baking sheets with parchment paper or Silpat mats.

Place strawberries to a food processor, process until they are chopped into small pieces (not pureed) and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, mix well brown sugar and oil to break up any lumps in sugar. Add the chopped strawberries and yogurt and mix until combined. Add the eggs, continue to beat until well combined. Add in flour mixture in two parts and fold in until smooth.

Cover and chill the batter in the fridge for about 30 minutes.

Use a small scoop to drop a ball of dough onto the prepared baking sheets, leaving plenty of room for them to expand.

Bake for 10 to 12 minutes, or until the edges are just starting to brown. Let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

For the meringue filling:

Place strawberries to a food processor, process until puree and smooth. Set aside.

Whisk the sugar and egg whítes together for about 2 minutes, or until the sugar is dissolved and the mixture is milky whíte.

In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whíte mixture on high speed for about 2 minutes until soft peaks.

Replace the whisk attachment with the paddle attachment and add butter, beat until smooth and fluffy.

Then continue beating in strawberry puree and about 3 to 5 drops of food coloring until well combined.

To αѕѕemble:

Take one cookie and top with filling, leaving a 1/4-inch plain edge. Place another cookie on top of the filling to create the whoopie. Press down slightly so that the filling spreads to the edges of the cookie. Continue with the rest of the cookies.

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The Ideal Cake That Is As Delicious As It Is Pretty To Look At – Pink Drip Layer Cake Recipe

A beautiful pink cake had been on my to-do list for a long time, but I was a bit intimidated on how the whole thing would turn out. You know, all of my usual confusions before trying out any new cake style! But I am so glad that I tried it, because it did turn out pretty well. I promise, it’s as delicious as it is pretty to look at!

This pink drip cake is perfect for so many occasions. Whether it’s your daughter or niece’s birthday, or you have a friend who is obsessed with the color pink, this cake is a wonderful way to celebrate!

The most exciting part of this cake, the pink drips!! I use my colorful drip recipe to create this gorgeous, dripping look. It’s made using just four ingre∂ιєnts. All you need is some heavy cream, wḧïẗe chocolate, and pink food coloring. To make sure you nail this drip look, it’s imperative that you chill your cake, and do a test drip. This helps ensure your ganache is the right temperature.

If you try this pink drip cake recipe, please share it with me so I can see your beautiful creations!


Pink Layer Cake:

1 3/4 cups all-purpose flour

1 3/4 tps baking powder

1/2 cup unsalted butter

1/2 tps almond extract

1 cup Granulated Sugar

1 tps vanilla extract

2 tps cornstarch

2 tps vegetable oil

3 egg wḧïẗes

1/2 tps salt

1/2 cup milk

Pink gel food color

Vanilla Buttercream Frosting:

12 cups Powdered Sugar

2 tps vanilla extract

8-10 tps milk or heavy cream

1 tps almond extract

Pinch salt

1 1/2 cups unsalted butter

Pink gel food coloring

Wḧïẗe Chocolate Ganache:

1/2 cup heavy cream

1 tps corn syrup

1 cup wḧïẗe chocolate chips

Pink chocolate food coloring


Pink Cake Layers:

Preheat the oven to 350°F. Line three 6-inch round cake pans with parchment paper, and grease with non-stick cooking spray.

In a medium bowl, whisk together butter and sugar for 3-5 minutes until light and fluffy.

In a separate bowl, combine flour, cornstarch, baking powder, and salt.

In a measuring cup, whisk egg wḧïẗes, extracts, milk, and oil until just incorporated.

Add flour mixture to butter, alternating with liquid, beginning and ending with flour. Scr̾a̾p̾e down the sides of the bowl with a spatula, then mix well until fully incorporated.

Add 1-3 drops of pink food color. Lightly mix the batter, scraping the sides and bottom of the bowl part way through to evenly color the batter.

Divide batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a tester inserted comes out clean and the cake springs back when pressed in the center.

Cool in pans for 10 minutes, then run a knife around the edge and flip to let the cake out, let cool completely on racks.

Buttercream Frosting:

Beat the butter on a medium speed for 3 minutes with a paddle attachment, until smooth. Add extracts and combine.

Slowly add in the powdered sugar and beat on low speed. Alternate with milk or cream. Scr̾a̾p̾e bowl well then beat well until the ingre∂ιєnts are fully incorporated, and the desired consistency is reached.

Divide frosting into three bowls then color the buttercream pink with gel food coloring: one dark pink, one light pink, and leave one as is.

Assembling the cake:

Once cooled, trim the rounded top off the cakes so the layers will lay flat when αѕѕembled.

Stack cake layers on a cake plate. Spread an even layer of frosting between each cake layer. Crumb coat the entire cake then chill the cake in the fridge for 45 minutes.

Using a piping bag to frost cake with dark pink on the bottom, light pink in the middle and wḧïẗe on the top. Smooth using a bench scr̾a̾p̾er, chill 45 minutes until the frosting is firm to the touch.

Pink Wḧïẗe Chocolate Ganache Drips:

In a heat-proof bowl, add chocolate chips.

Heat heavy cream in a heatproof bowl in the microwave for 45 seconds, until it’s just beginning to bubble. Gently pour over chocolate chips and allow mixture to sit for 5 minutes.

Add the pink chocolate food coloring and corn syrup. Stir slowly until combined.

Allow to cool until barely warm to the touch.

Pour some pink ganache in the middle of the cake and spread ganache to the sides so it drips over with an offset spatula.

Drip pink ganache all round the edge of the cake, using different amounts to create different drips.

Then decorate as desired with snack cake, meringues, macarons and sprinkles around the cake.

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