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Banana Chocolate Chip Cake With Peanut Butter Frosting

Yield: 10 SERVINGS

Prep time: 30 MIN

Cook time: 40 MIN

Total time: 1 HR 10 MIN

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake and pretty easy too. The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.

INGREDIENTS:

FOR THE BANANA CHOCOLATE CHIP CAKE:

2½ cups (317g) all-purpose flour

1½ teaspoons baking powder

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon fine salt

2 sticks unsalted butter (227g), room temperature

1 cup (200g) granulated sugar

½ cup (100g) light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup (113g) sour cream

4 medium overripe bananas, mashed

1¼ cups miniature chocolate chips

FOR THE PEANUT BUTTER FROSTING:

2 sticks unsalted butter (227g), room temperature

1 cup (270g) creamy peanut butter

1 teaspoon vanilla extract

⅛ teaspoon fine salt

2½ cups (313g) powdered sugar, sifted

Chocolate chips, for garnish (optional)

DIRECTIONS:

TO MAKE THE BANANA CHOCOLATE CHIP CAKE:

Preheat the oven to 350°F (180°C). Butter and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients, then add the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.

Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges.

Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

TO MAKE THE PEANUT BUTTER FROSTING:

In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

ASSEMBLY:

Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer.

Fill up the frosting ring with additional frosting, spreading to create an even layer.

Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat.

With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

 

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Fancy Miso Butterscotch Chocolate Tart

This decadent chocolate tart recipe has miso butterscotch which gives an umami depth of flavor, a little like salted caramel.

INGREDIENTS:

FOR THE PIE CRUST:

375g ready-rolled shortcrust pastry

FOR THE MISO BUTTERSCOTCH:

300ml double cream

75g unsalted butter

300g golden caster sugar

¾ tsp sea salt flakes, plus extra to garnish

1½ tbsp concentrated miso paste (we used Yutaka)

FOR THE CHOCOLATE GANACHE:

150ml double cream

150g dark chocolate, about 72% cocoa solids, chopped

DIRECTIONS:

TO MAKE THE MISO BUTTERSCOTCH:

First, make the miso butterscotch. Put the cream and butter in a small saucepan over medium heat and as soon as it starts to bubble, remove from the heat; set aside.

Put the sugar and 100ml water in a medium saucepan over a low heat and cook, stirring, until all the sugar has dissolved. Increase the heat and bring to the boil. Allow to bubble for 10-12 minutes without stirring, or until the mixture turns a deep caramel color. Remove from the heat and, working quickly, add the cream mixture, sea salt and miso, then whisk to combine. Return to the heat and cook for a further 8-10 minutes, stirring occasionally, until it starts to thicken; pour into a bowl, cool and chill for 2 hours.

FOR THE PIE CRUST:

Preheat the oven to 350°F (180°C). Line a 23cm diameter loose-based fluted tart tin (about 3cm deep) with the pastry. Trim the edges and prick the base with a fork. Chill in the fridge for at least 30 minutes. (The tart keeps in the fridge for up to 3 days, or can be frozen)

Line the pastry case with baking paper, fill with baking beans and bake for 15 minutes. Remove the paper and baking beans, then bake for a further 15 minutes, or until the pastry is cooked and slightly golden. Allow to cool in the tin. Pour the miso butterscotch into the tart shell and put in the fridge to chill for at least 2 hours, or until set.

TO MAKE THE CHOCOLATE GANACHE:

To make the chocolate ganache, put the cream in a small saucepan and bring to a boil. Put the chocolate in a bowl and pour in the hot cream. Leave to stand for a couple of minutes then stir until the chocolate has melted and the mixture is smooth and glossy.

Allow to cool for 5 minutes, or until slightly thickened. Carefully pour the chocolate ganache over the miso butterscotch layer and smooth the surface with a palette knife or the back of a spoon. Chill for 1-2 hours, or until set.

Before serving, bring to room temperature, dust the edges of the tart with cocoa and sprinkle on some sea salt flakes. Use a hot knife to cut into slices.

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Amazing Dark Chocolate Cake With Lavender

Chocolate and lavender…whoever it was that first combined these two flavors should certainly be significantly rewarded! The combination is absolutely magical and will certainly leave your heart and taste buds happy.

INGREDIENTS:

FOR THE DARK CHOCOLATE CAKE:

4 ounces bittersweet chocolate

½ cup butter

½ cup unsweetened cocoa powder

1 tablespoon vegetable oil

1½ teaspoons baking soda

1 cup boiling water

1¾ cup granulated sugar

¼ cup light brown sugar

1 cup whole milk

2 large eggs

2 teaspoons vanilla extract

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

Dark chocolate shavings or cacao nibs, optional garnish

FOR THE LAVENDER CHOCOLATE GANACHE:

½ cup heavy cream

1 tablespoon dried lavender

8 ounces bittersweet chocolate

FOR THE VANILLA & LAVENDER BUTTERCREAM:

1 cup butter, softened

3-4 cups sifted powdered sugar

2 tablespoons whole milk or heavy cream

2 teaspoons vanilla extract

6 drops culinary grade lavender essential oil

DIRECTIONS:

TO MAKE THE DARK CHOCOLATE CAKE:

Preheat the oven to 350ºF (180ºC).

First, begin steeping the lavender for the ganache. In the top of a double boiler, melt the butter and chocolate until smooth, stirring constantly. Bring the cream to a simmer over low heat. Remove from heat and use a tea strainer to steep the dried lavender in the hot cream for at least 1 hour.

While the cream is steeping, you can prepare the cake. Melt the chocolate and butter in the top of a double boiler over low heat, stirring constantly, until smooth. Remove from heat and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the cocoa powder, vegetable oil, and baking soda at medium low speed. Add the boiling water and mix to combine.

Add the sugars, milk, eggs and vanilla extract and mix until smooth. Add the melted chocolate mixture, flour, baking powder, and salt and mix at low speed until a silky batter forms.
Evenly distribute the batter between 2 greased 8-inch cake pans lined with parchment paper. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.

Allow to cool for 15 minutes before removing the cake from the pan and allowing the cakes to cool completely on a wire rack, parchment paper side down. The cake is very moist so if you do not leave the parchment paper on, the cake will stick to the wire rack.

TO MAKE LAVENDER CHOCOLATE GANACHE:

While the cakes are cooling, you can finish preparing the ganache. Remove the lavender from the cream and discard it. Heat the cream and chocolate in the top of a double boiler over low heat until melted and smooth, stirring constantly. Remove from heat and set aside to cool.

FOR THE VANILLA & LAVENDER BUTTERCREAM:

Beat the butter and powdered sugar together in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until smooth and fluffy, about 4 minutes.
Add the cream, vanilla extract, and lavender essential oil and continue beating until the frosting takes on an airy whipped texture, about 3-4 minutes.

ASSEMBLY:

To assemble the cake, cut each cake layer in half horizontally so that you have 4 small cake layers. Place the base layer on your serving dish and coat the top with the ganache. Repeat two more times so you have three cake layers with ganache on them. Place the top fourth layer on the cake and ice the top and sides with the buttercream.

Garnish with chocolate shavings or cacao nibs and serve.

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PEAR, THYME AND HAZELNUT TART

Yield: 6-8 SERVINGS

Prep time: 30 MIN

Cook time: 30 MIN

Cooling time: 1HR

Total time: 2 HR

Thyme adds an intriguing savory note to this burnt-butter tart, and poaching the pears in wine adds a further savory element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of crème fraîche.

 

INGREDIENTS:

FOR THE HAZELNUT PASTRY:

80 gm roasted hazelnuts

200 gm (1 cups) plain flour

110 gm pure icing sugar, sieved

125 gm chilled butter, diced

2 egg yolks

FOR THE POACHED PEARS:

400 ml semi-dry white wine, such as riesling

400 gm raw caster sugar

Thinly peeled rind and juice of ½ orange and ½ lemon

3 thyme sprigs

2 cinnamon quills

4 ripe pears (such as Josephine), peeled, cored and quartered

FOR THE FILLING:

80 gm chilled butter, diced

2 eggs

1 egg yolk

110 gm raw caster sugar

Scraped seeds of ½ vanilla bean

Finely grated rind of ½ orange

1 tsp thyme, plus extra to serve

50 gm (⅓ cup) plain flour

2 tbsp crème fraîche

 

DIRECTIONS:

TO MAKE THE HAZELNUT PASTRY:

For hazelnut pastry, finely process hazelnuts in a food processor, add flour, sugar and a pinch of salt, and process to combine. Add butter, process to fine crumbs then add yolks and process until the dough just comes together. Form into a disc, wrap in plastic wrap and refrigerate overnight.

Roll the pastry out on a lightly floured surface to a 3mm-thick round, then line a 23cm-diameter, 3cm-deep tart tin and trim edges. Refrigerate to rest for 1 hour, preheat oven to 350ºF (180ºC) and blind-bake tart case until edges are lightly golden (6-8 minutes). Remove paper and weights, then bake until lightly golden and crisp (5-6 minutes).

TO MAKE THE POACHED PEARS:

For poached pears, bring wine, sugar, rinds, juices, thyme, cinnamon and 1 liter of water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar.

Add pears, cover directly with baking paper, weight with a plate, reduce heat to medium and simmer until tender (25-30 minutes).

Remove 6 pear quarters with a slotted spoon, pat dry with paper towels, halve each lengthways and set aside. Refrigerate remaining pears in syrup.

 

TO MAKE THE FILLING:

Meanwhile, heat butter in a saucepan over medium heat until golden brown and fragrant (3-4 minutes), pour into a bowl and set aside.

Whisk eggs, yolk, sugar, vanilla seeds, rind, thyme and a pinch of salt in an electric mixer until fluffy (2-3 minutes), then whisk in flour on low speed.

Whisk in brown butter and crème fraîche, pour into the pastry case, arrange halved pear wedges on top and bake until set and golden (45-50 minutes).

Cool a little, then scatter with extra thyme and serve warm or at room temperature with crème fraîche and extra pears in syrup. This tart is best eaten on the day it’s made.

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The Best Hummingbird Cake Recipe

Yield: 12 SERVINGS

Prep time: 15 MIN

Cook time: 30 MIN

Total time: 1 HR 30 MIN

Hummingbird cake is an incredibly dense and moist layer cake with banana, pineapple, and warm spices, covered with swirls of rich cream cheese frosting and crunchy toasted pecans on top. And if you’ve never had it – but you’re a fan of banana cake, pineapple upside-down cake, or carrot cake – you’re going to be thoroughly charmed by our easier-than-you’d-expect hummingbird cake recipe.

 

INGREDIENTS:

FOR THE HUMMINGBIRD CAKE:

3 cups all-purpose flour, sifted

1 teaspoon ground cinnamon

1¼ teaspoons kosher salt

¼ teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs, beaten

1½ cups sugar

1⅓ cups vegetable oil

¼ cup buttermilk

2 teaspoons vanilla extract

2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)

1 (8 oz) can crushed pineapple (or fresh chopped pineapple)

2 cups toasted chopped pecans, divided

FOR THE CREAM CHEESE FROSTING:

1 cup (2 sticks) butter, softened

2 (8 oz) packages of cream cheese, softened

¼ teaspoons kosher salt

6 cups powdered sugar

2 teaspoons vanilla extract

 

DIRECTIONS:

TO MAKE THE HUMMINGBIRD CAKE:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and set aside.

In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.

Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.

Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.

Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.

 

TO MAKE THE CREAM CHEESE FROSTING:

Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar at low speed, until it is all incorporated. Whip in the vanilla extract.

ASSEMBLY:

Use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting).

Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting.

Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting.

 

Place the last cake layer, upside-down, on top of the second frosted cake layer.

Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.

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CHOCOLATE AND PISTACHIO NAKED LAYER CAKE

Yield: 8 SERVINGS

Prep time: 2 HR

Cook time: 20 MIN

Total time: 18 HR

With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece!

 

INGREDIENTS:

FOR THE CHOCOLATE CAKE:

1 cup (200g) granulated sugar

1 cup (120g) all-purpose flour

½ cup (60g) Dutch-process cocoa powder, sifted

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

2 large eggs, at room temperature

¾ cup full fat buttermilk

⅓ cup light olive oil or grapeseed oil

2 teaspoons vanilla extract

FOR THE CHOCOLATE CRUMB:

⅔ cup (105g) flour

1 teaspoon (4g) cornstarch

½ cup (100g) sugar

½ cup (65g) good quality Dutch-process cocoa powder

4g kosher salt (1 teaspoon)

6 tablespoons (85g) butter, melted

½ cup chopped pistachios, for garnish

FOR THE PISTACHIO BUTTERCREAM:

½ cup (1 stick/113g) unsalted butter, at room temperature

¼ cup (40g) powdered sugar, sifted

¾ cup (230g) pistachio paste or pistachio butter

pinch salt

¼ teaspoon pistachio extract (optional)

FOR THE CHOCOLATE GANACHE:

3 ounces (86g) dark chocolate (60-70%), finely chopped

⅓ cup (76ml) heavy cream

1 tablespoon unsalted butter, softened and cut into cubes

 

DIRECTIONS:

TO MAKE THE CHOCOLATE CAKE:

Preheat oven to 350ºF (181ºC). Line the bottom of a (9-by-12-inch) quarter sheet pan with parchment; lightly butter bottom and sides.

In a mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt until evenly incorporated.

In a small bowl or 2-cup glass measuring cup, whisk together egg, buttermilk, oil and vanilla. Pour into bowl with dry ingredients and mix until just combined and no streaks of flour remain.

Pour into the prepared baking sheet and spread into an even layer.

Bake for 15 to 20 minutes or until the top is springy and a toothpick inserted near the center comes out with a few moist crumbs attached but no raw batter.

Place pan on a cooling rack and let cool completely. Once cooled, the cake can be tightly wrapped with plastic wrap and refrigerated overnight or frozen for up to 1 week.

TO MAKE THE CHOCOLATE CRUMB:

Preheat the oven to 300ºF (150ºC).

Combine the flour, cornstarch, sugar, cocoa powder, and salt in a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Whisk on low speed until well mixed.

Add the melted butter and blend until the mixture starts to come together in small clusters.

Spread the clusters on a parchment or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. Let cool completely. The crumbs will harden further as they cool. (Make ahead: store in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer)

 

TO MAKE THE PISTACHIO BUTTERCREAM:

Cream butter with an electric mixer on medium-high speed. Add powdered sugar and beat until smooth and fluffy.

Add pistachio paste, salt and pistachio extract and beat until light and fluffy, scraping down the sides of the bowl as needed.

TO MAKE THE CHOCOLATE GANACHE:

Place chopped chocolate in a heat-proof bowl.

Heat cream in a small saucepan over medium-low heat until it just starts to steam and barely bubble around the edges (do not let it boil).

Pour hot cream over the chocolate and let sit for 30 seconds, then start gently whisking, working in concentric circles starting in the center until smooth and glossy.

Add butter, one cube at a time, gently whisking until smooth before adding the next.

 

ASSEMBLY:

Invert the cake onto a fresh piece of parchment paper; peel off the parchment from the bottom of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake, cutting them out from opposite corners of the rectangle, getting as close to the edges as possible. These are your top 2 cake layers.

Cut out two almost half-circles (as large as you can) from the remaining scraps of cake. These, along with any leftover scraps, will come together to make the bottom layer of the cake.

Clean the cake ring and place it in the center of a sheet pan on top of a round of parchment paper (you can also use a 6-inch cake pan or springform pan with a removable bottom). Line the inside of the cake ring with 1 strip of acetate.

Piece together the two half circles and additional cake scraps as needed to form a flat even layer in the bottom of the cake ring, using the back of your hand to tamp the scraps together.

Use the back of a spoon to spread half of the ganache in an even layer over the cake.

Sprinkle one-third of the chocolate crumbs and a few chopped pistachios evenly over the ganache, pressing them lightly into the ganache so they stick.

 

Use the back of a spoon to spread one-third of the pistachio buttercream as evenly as possible over the crumbs. Spread to the edges using the back of a spoon or an offset spatula.

Set a second cake round on top of the frosting, and repeat layers of ganache, crumbs, and buttercream.

Gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. (Depending on the width of your acetate, you may need to do this before adding the second layer instead).

Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining buttercream. Sprinkle with the remaining chocolate crumbs and more chopped pistachios, if desired.

Place the sheet pan in the refrigerator and chill for a minimum of 12 hours to set the cake and filling. You can also cover and freeze the assembled cake for up to 2 weeks (if frozen, put it in the refrigerator to thaw the night before you want to serve it).

At least 1 hour before you want to serve the cake, place the cake on a platter or cake stand. Gently remove the cake from the cake ring and carefully peel off the acetate. Let sit at cool room temperature for about an hour before slicing and serving. The finished cake can be refrigerated, wrapped in plastic wrap, for up to 3 days.

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BANANA CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING

Yield: 10 SERVINGS

Prep time: 30 MIN

Cook time: 40 MIN

Total time: 1 HR 10 MIN

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake and pretty easy too. The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.

 

INGREDIENTS:

FOR THE BANANA CHOCOLATE CHIP CAKE:

2½ cups (317g) all-purpose flour

1½ teaspoons baking powder

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon fine salt

2 sticks unsalted butter (227g), room temperature

1 cup (200g) granulated sugar

½ cup (100g) light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup (113g) sour cream

4 medium overripe bananas, mashed

1¼ cups miniature chocolate chips

FOR THE PEANUT BUTTER FROSTING:

2 sticks unsalted butter (227g), room temperature

1 cup (270g) creamy peanut butter

1 teaspoon vanilla extract

⅛ teaspoon fine salt

2½ cups (313g) powdered sugar, sifted

Chocolate chips, for garnish (optional)

 

DIRECTIONS:

TO MAKE THE BANANA CHOCOLATE CHIP CAKE:

Preheat the oven to 350°F (180°C). Butter and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients, then add the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.

Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges.

Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

 

TO MAKE THE PEANUT BUTTER FROSTING:

In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

ASSEMBLY:

Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer.

Fill up the frosting ring with additional frosting, spreading to create an even layer.

Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat.

With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

 

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GUINNESS CHOCOLATE CAKE WITH IRISH BUTTERCREAM

Yield: 10 SERVINGS

Prep time: 45 MIN

Cook time: 40 MIN

Total time: 1 HR 25 MIN

Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake!

 

INGREDIENTS:

FOR THE GUINNESS CHOCOLATE CAKE:

1¾ cups (222g) all-purpose flour

2 cups (400g) granulated sugar

¾ cup (64g) unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon fine salt

¾ cup (170g) sour cream or plain full fat yogurt

½ cup fresh vegetable oil

3 large eggs, at room temperature

1 teaspoon vanilla

1 cup Guinness beer

FOR THE IRISH BUTTERCREAM:

4 sticks (454g) unsalted butter, at room temperature

6 cups (750g) powdered sugar, sifted

¼ cup plus 2 tablespoons Irish cream, such as Bailey’s

FOR THE CHOCOLATE DRIP:

4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped

½ cup heavy cream

 

DIRECTIONS:

TO MAKE THE GUINNESS CHOCOLATE CAKE:

Preheat the oven to 350°F (180°C). Generously grease two 8-inch cake pans and line with parchment rounds.

In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.

In a medium bowl whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.

Add the wet ingredients into the dry ingredients and stir with a spatula until just combined.

Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.

TO MAKE THE IRISH BUTTERCREAM:

In a large bowl, use an electric mixer to beat the butter until light and fluffy. Gradually add the powdered sugar then the Irish cream. Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add some more powdered sugar.

 

ASSEMBLY:

Place one cake layer on a cake stand or serving plate. Frost the top of the cake generously, as this will become the filling. Use even more if you’re decorating as a ‘naked’ cake as shown in the photos. Top with the other cake layer, flat side up.

With an offset spatula, spread a very thin layer of frosting all over the cake. This layer is a crumb coat and should act like spackles. For the smoothest frosting, return the cake to the fridge or freezer until firm to the touch.

Spread the remaining frosting all over the cake. If desired, focus the frosting on the top to maintain the ‘naked’ look. Refrigerate while you prepare chocolate drip.

TO MAKE THE CHOCOLATE DRIP:

Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.

Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass.

If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool.

The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.

 

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FUNFETTI CAKE WITH VANILLA FROSTING

Yield: 10-12 SERVINGS

Prep time: 30 MIN

Cook time: 30 MIN

Total time: 1 HR

Each baker must be prepared with many basic recipes, such as a recipe for chocolate chip cookies, a chocolate cake recipe and, of course, a recipe for vanilla cake. This is the go-to recipe for a vanilla cake that will make you happy for sure. It’s easy to put together, and easy to customize. Want some sprinkle to blend in? Go ahead. It will turn into a Funfetti cake which will spice up any birthday party. To decorate the cake, white vanilla buttercream is used as a blank canvas for any color of sprinkle you put on.

 

INGREDIENTS:

FOR THE FUNFETTI CAKE:

½ cup (110g) unsalted butter, softened

1 cups (200g) granulated sugar

3 large eggs

2 tsp vanilla extract

3 tsp baking powder

1 tsp salt

2¼ cups (285g) all-purpose flour

1¼ cups (300ml) milk (or buttermilk)

2/3 cup (160ml) rainbow sprinkles*

 

FOR THE VANILLA FROSTING:

½ cup (110g) unsalted butter, softened

4 cups (480g) confectioners’ sugar

1-2 tsp vanilla extract

¼ cup (60ml) milk

sprinkles for decorating

 

DIRECTIONS:

TO MAKE THE CAKE:

Preheat oven to 350°F(177°C). Cut out two 9-inch (or three 8 inches) round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray. Set pans aside.

Beat the butter and sugar in a bowl until light and fluffy.

Add the eggs and beat well.

Add the baking powder, salt and vanilla and continue to mix.

Alternate with the milk and flour mixture in 2-3 batches, starting with the milk and ending with the flour.

Add the sprinkles in last and fold into the batter. Over-mixing will lead to a tougher cake texture and may also result in the sprinkles bleeding through the batter.

Spread the batter evenly into the prepared pan. Bake the cakes for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.

 

TO MAKE THE FROSTING:

Beat the butter until light and fluffy.

Add confectioners’ sugar, milk and vanilla. Beat the mixture until completely smooth.

To frost the cake, remove the parchment bottoms. Place one of the cakes top- side down onto a cake stand and spread about ½ cup of the frosting on top. Place the second cake (bottom side down) on top.

With about ¾ cup of icing, cover the cake entirely in a very thin layer of frosting for crumb coating. Refrigerate the cake for 30 minutes or until the coat is dry to the touch.
Cover the cake in the remaining frosting and decorate with sprinkles.

 

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Marble Layer Cake

Yield: 12 SERVINGS

Prep time: 2 HR

Cook time: 25 MIN

Total time: 2 HR 25 MIN

The classic combination of chocolate and vanilla flavors with a zebra pattern twist! How can you resist these stripey zebra look? Soft and moist cake, filled with rich chocolate ganache and silky vanilla ermine buttercream, this Zebra Marble Layer Cake is one of the best vanilla-chocolate desserts you have ever tasted!

INGREDIENTS:

FOR THE ZEBRA CAKE:

3 large eggs, room temperature

240 g all-purpose flour

2 tsp baking powder

¼ tsp salt

240g granulated sugar

150g unsalted butter, room temperature

125g sour cream, room temperature

120g buttermilk, room temperature

15g dutch-processed cocoa powder

2 teaspoons vanilla extract

FOR THE VANILLA BUTTERCREAM:

5 g all-purpose flour

225g granulated sugar

390g whole milk

¼ tsp salt

350g unsalted butter, room temperature

1 tbsp vanilla extract

FOR THE DARK CHOCOLATE GANACHE FILLING:

125g dark chocolate (min 50% cocoa solids)

170g heavy cream

FOR THE CHOCOLATE DRIP:

75g dark chocolate

100g heavy cream

 

DIRECTIONS:

TO MAKE THE ZEBRA CAKE:

Preheat your fan oven to 160°C (325°F). Grease and line with parchment paper three 6 inches round cake pans.

In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside.

In a measuring jug combine sour cream, buttermilk and vanilla extract. These are your wet ingredients.

In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on a medium-high speed until pale and fluffy about 3 minutes. Stop the mixer and scrape down the bowl.

Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.

Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)

Divide the batter in half and add cocoa powder in one to make a chocolate batter.

Divide the batters evenly among the 3 pans using spoons – putting a spoonful of one batter in the middle of the pan and then a spoonful of the other batter on top of it.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.

Once they’re done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely.

 

TO MAKE THE VANILLA BUTTERCREAM:

In a small saucepan combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens.

Once it’s done, put a cling film over it touching the surface to prevent “skin” forming and let it cool to room temperature. This is your pudding base. You can put this in a fridge and bring to room temperature before use.

Using a stand mixer fitted with the paddle attachment beat the butter for 5 minutes until it’s pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it’s all nicely incorporated. Add the vanilla extract and beat for another 30 seconds.

TO MAKE THE DARK CHOCOLATE GANACHE FILLING:

Place finely chopped chocolate in a bowl.

Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it for 1-2 minutes. Stir with a spatula until combined and smooth.

Cover in cling film and put it in a fridge for an hour or until it thickens to a spreadable consistency.

TO MAKE THE CHOCOLATE DRIP:

Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate.

Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth.

Make it 10 minutes before pouring over the chilled cake so it has time to cool and thicken a bit.

 

ASSEMBLY:

Using a cake leveler or a long serrated knife level the tops of your cakes if needed.

In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.

Spread a nice layer of buttercream on top of the first layer and pipe a border around the outside to hold the ganache in. Repeat with the next layer.

Place the final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.

Use the leftover ganache filling to make chocolate buttercream, mixing it with some vanilla buttercream. If it’s too loose, put it in the fridge to thicken a bit.

Place both of your buttercreams in piping bags. For the vanilla buttercream, I used a Wilton 1A tip and for the chocolate buttercream I used a Wilton #12 tip

Place the chilled cake on a turntable and alternately put the stripes of buttercream on the cake. Once you’re done, fill the top with vanilla buttercream and smooth the sides using a cake scraper.

Every time you use a cake scraper be sure to get rid of the buttercream that you’ve scraped down so you don’t mess up the stripes.

Chill the cake for a half an hour to an hour before putting the chocolate drip on top. It has to be cold so the drip doesn’t go all the way down.

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