Cake

Blueberry Muffin And Buttermilk Pancakes Cake – Blueberry Muffin & Buttermilk Pancakes Cake – A Hybrid Of Muffins & Pancakes, Baked As A Cake. Fast, Easy, & Loaded With Blueberries! – Recipe Ataveriecooks.com

Source: www.averiecooks.com

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Chocolate Molten Middle Chocolate Cake Mugs

Chocolate Molten Middle Chocolate Cake Mugs
Cuisine: American
Recipe type: Dessert
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 sticks unsalted butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 4 eggs
  • 4 egg yolks
  • 1 cup white sugar
  • ¾ cup all-purpose flour
  • pinch of salt

Instructions
  1. Preheat the oven to 450ºF.
  2. Lightly butter 4 (8-ounce) oven-safe coffee mugs.
  3. Place the butter and chocolate in a medium microwave save bowl and microwave in 20 second intervals, stirring in between, just until melted.
  4. In another large bowl, whisk together the eggs, egg yolks, and sugar. While whisking briskly, slowly pour the melted chocolate into the eggs and mix until combined.
  5. Add the flour and salt and stir, once more, just until incorporated.
  6. Evenly divide the chocolate batter among the coffee mugs using a small scoop or spoon. Place the mugs on a baking pan and place in the oven.
  7. Bake just until the edges of the cake are cooked, but the middle is still liquid, about 8 minutes.
  8. Allow the cakes to cool for 5 minutes, then serve.Molten Middle Chocolate Cake Mugs

 

Mini Brown Sugar Cashew Cakes

Mini Brown Sugar Cashew Cakes
Cuisine: American
Recipe type: Dessert
Serves: 12

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 tablespoons packed light brown sugar
  • ¼ cup unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons water
  • ¾ cup roughly chopped cashews
  • ½ teaspoon orange zest
  • pinch of salt
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon vanilla

Instructions
  1. Preheat the oven to 350ºF. Lightly butter a 12-cup muffin tin.
  2. Place a small saucepan over medium-low heat. Add the butter, honey, and water to the pan and stir just until melted, about 4 minutes.
  3. Remove from the heat, stir in the cashews, orange zest, and pinch of salt. Set aside.
  4. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat together the eggs and sugar until light yellow with an electric mixer.
  6. With the mixer running, slowly pour the oil into the egg mixture, then add the sour cream and beat until fully incorporated.
  7. Turn the electric mixer to a very low speed and slowly stir in the dry ingredients, just until mixed. The batter will be slightly lumpy.
  8. Place an even amount of the cashew mixture into each of the muffin cups and top with an even amount of the cake batter.
  9. Bake in the oven just until an inserted toothpick comes out clean, about 18 minutes.
  10. Allow to cool for 5 minutes, then run a butter knife around the edge of the cakes to loosen.
  11. Invert the muffin tin onto a wire rack and spoon any of the leftover cashew mixture on top of the cakes.
  12. Serve warm.Mini Brown Sugar-Cashew Cakes

 

Flourless Chocolate Cake

Flourless Chocolate Cake
Recipe type: Dessert
Serves: 1 cake (10 inch)

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 18 oz. bittersweet chocolate
  • 6 eggs
  • 1 cup butter
  • ½ cup water
  • ¼ tsp. salt
  • ¾ cup granulated sugar
  • ⅛ cup powdered sugar

Instructions
  1. Preheat oven to 300 degrees. Thoroughly grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. In a large glass mixing bowl, melt the bittersweet chocolate in the microwave, about 2-3 minutes.
  4. Using an electric mixer, add the butter into the melted chocolate, 1 tablespoon at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees for 45 minutes. Chill overnight in the pan. To remove from pan, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
  7. Top with powdered sugar.Flourless Chocolate Cake

 

Starbucks Lemon Pound Cake

Ingredients:

For the Cake

  • 4 lemons
  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3 cups superfine sugar
  • 6 eggs
  • 1 cup full-fat sour cream

For the Glaze

  • 2 lemons
  • 2 cups powdered sugar

Method:

  1. Preheat oven to 325F.
  2. Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
  3. Chop the top and bottom of the lemons to revel the flesh of the lemons and continue with carefully removing the rest of the pith.
  4. Cut the naked lemons to small Cubes and remove seeds and put in a bowl.
  5. In a small bowl, mix together sugar and the zest, cover and let it sit.
  6. Add to a bowl the Baking soda, flour and salt, mix and let is sit.
  7. In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.
  8. Gently mix the rest of the ingredients, lemon juice and lemon cubes.
  9. Grease a 16-cup tube pan. Transfer the mix to the pan.
  10. Bake for about 30 minutes and test, bake longer if necessary.
  11. Take out of pan and let cool down.
  12. Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
  13. Pour the glaze over the cake and let it harden.

Source: dozenflours.com

 

Coca Cola Chocolate Cake – AKA – The Triple C Cake

Ingredients:

Cake:
•    2 c flour
•    2 cups sugar
•    1/2 teaspoon salt
•    1 teaspoon baking soda
•    1/2 teaspoon cinnamon
•    1 cups butter
•    1/4 cups unsweetened cocoa powder
•    1 cups coca-cola
•    1/2 cups buttermilk
•    2 eggs
•    1 teaspoon vanilla extract

Glaze:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of powdered sugar
1 cup chopped pecans

 

Directions:

  1. In a pot or deep pan, insert butter, cocoa powder, coca- cola and buttermilk on med to high heat.
  2. Mix well and remove from heat once boiled.
  3. In a separate bowl, mix flour, sugar, salt, baking soda, and cinnamon and put into pot whisking it well.
  4. Include eggs and vanilla – whisk again.
  5. Mix into pot and bake for 30 minutes @ 350F.
  6. For the glaze, mix butter, cocoa powder and coca cola into a pan and boil.
  7. Remove from heat once boiled.
  8. Add 4 cups of powdered sugar, stirring between each one, until smoothly combined.
  9. Add in the pecans and stir.
  10. Apply glaze onto cake (once out of the oven), and serve.

Source: mayflaum.com