Category: cake

24 Layer Chocolate Cake

This ultra-decadent 24 Layer Chocolate Cake features 12 layers of moist, fudgy chocolate cake and 12 layers of luscious chocolate filling, all topped with a rich, silky semisweet chocolate ganache. If you’re a chocoholic, this is the ultimate treat!

 

Ingredients

For the Chocolate Cake:

1 ¾ cups unsalted butter, softened

4 ½ cups sugar

6 large eggs

1 ½ cups cocoa powder

4 cups flour

1 ½ tsp salt

3 tsp baking soda

½ tsp baking powder

1 cup + 2.5 tbsp cold coffee ☕

1 cup + 2.5 tbsp milk

4 tsp vanilla extract

For the Chocolate Filling:

2 cups milk

2 cups + 2.5 tbsp heavy cream

4 tsp vanilla extract

2 eggs

2 egg yolks

¾ cup sugar

6 tbsp flour

½ cup cornstarch

8 oz semisweet chocolate, chopped

For the Chocolate Ganache:

5 oz semisweet chocolate, chopped

½ cup heavy cream

Instructions

1. Make the Chocolate Cake:

1️⃣ Preheat the oven to 325°F (160°C). Spray two 9 x 3-inch round cake pans, line the bottoms with parchment paper, spray the paper, and set aside.

 

2️⃣ Sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

 

3️⃣ Combine cold coffee, milk, and vanilla extract, and set aside as well.

 

4️⃣ In a mixing bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition until combined.

 

5️⃣ On low speed, alternately mix in the dry and wet ingredients, starting and ending with the dry ingredients.

 

6️⃣ Divide the batter between the two cake pans, smooth the tops, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the fridge.

 

2. Make the Chocolate Filling:

1️⃣ Mix together flour and sugar. Set aside.

 

2️⃣ In a small bowl, whisk 1 cup of cold milk with cornstarch. Set aside.

 

3️⃣ In another bowl, whisk eggs and egg yolks together. Set aside.

 

4️⃣ Bring heavy cream and the remaining 1 cup of milk to a boil.

 

5️⃣ Temper the eggs by slowly whisking half of the hot milk mixture into the eggs, then pour the egg mixture back into the rest of the milk mixture.

 

6️⃣ Stir in the vanilla extract, sugar, and flour mixture, and then add the cornstarch slurry. Cook, stirring constantly, until thickened.

 

7️⃣ Remove from heat, add the chopped chocolate, and let sit for a few minutes before stirring until smooth. Beat the custard with a hand mixer for a couple of minutes and chill in an ice bath.

 

3. Assemble the Cake:

1️⃣ Trim the tops of the cakes to make a flat surface. Save the tops for cake crumbs to decorate later.

 

2️⃣ Cut each cake into 6 even layers, making 12 layers total.

 

3️⃣ Place the thickest layer on a serving plate and place the ring of a 9-inch springform pan around it.

 

4️⃣ Spread a thin layer of chocolate filling over the first cake layer, then add the next layer of cake. Continue layering cake and filling.

 

5️⃣ If you have two springform rings, assemble two cakes of 12 layers each, then chill the cakes in the freezer for 1 hour. After chilling, stack them on top of each other to create 24 layers.

 

6️⃣ Chill the cake until the filling is firm, then remove the springform rings.

 

4. Make the Chocolate Ganache:

1️⃣ Heat the heavy cream until just boiling, then pour it over the chopped semisweet chocolate.

 

2️⃣ Let the mixture sit for a few minutes, then stir until smooth and silky.

 

3️⃣ Spread the ganache over the top of the cake and decorate the sides with the reserved cake crumbs.

 

This towering cake is perfect for special celebrations or whenever you’re in need of the ultimate chocolate indulgence. Enjoy every rich, decadent bite

Cake in 15 minutes! The famous cake that drives the whole world crazy! Better than apple pie

Picture this: You’re craving something sweet, but you don’t want to spend hours in the kitchen. Fear not! This 15-minute cake recipe is here to save the day. With simple ingredients and easy steps, you’ll be indulging in a moist, flavorful cake in no time.

Ingredients

For the cake:

• 1 2/3 cups (about 200 g) of flour
• 7 tablespoons (about 100 ml) of seed oil
• 3/4 cup minus 1 tablespoon (about 75 g) of powdered sweetener (or alternatively 3/4 cup (about 150 g) of normal sugar)
• 1/4 cup plus 1 1/2 teaspoons (about 70 ml) of milk
• 1 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of vanilla sugar
• 3 eggs
• 1 pinch of salt
• Enough icing sugar for dusting

For the cream:

• 8.8 ounces (about 250 g) of light cheese (such as light cream cheese)
• 1 teaspoon of vanilla sugar
• 2 teaspoons of powdered sweetener (or 2 tablespoons regular sugar)
• 1 tablespoon cornstarch
• 1 egg

Preparation: Making the Dough

Mixing the Batter

Let’s kick things off by cracking those eggs into a bowl. Add a pinch of salt and your choice of sweetener, then whisk until frothy. Next, incorporate the oil and milk, followed by the flour, baking powder, and vanilla sugar. Mix thoroughly to avoid lumps.

Preparing the Mold

Line a 22×22 centimeter square mold with parchment paper, then pour the batter and level it evenly. Set it aside for now.

Preparation: Making the Cream

Creamy Goodness

In a bowl, combine the light cheese, egg, sweetener, corn starch, and vanilla sugar. Blend until smooth and creamy. Transfer the mixture into a piping bag for easy application.

Assembling the Cake

Decorating with Cream

Now comes the fun part! Use the piping bag to garnish the cake batter in a checkerboard pattern. Get creative with your design!

Baking the Cake

Time to Bake

Preheat your oven to 180°C and bake the cake for 30-35 minutes. Once done, remove it from the mold and dust it with icing sugar for that final touch.

Conclusion

In just 15 minutes, you’ve whipped up a cake that rivals even the most time-consuming desserts. With its fluffy texture and creamy topping, this cake is sure to become a household favorite. Say goodbye to lengthy baking sessions and hello to quick, delicious treats!

Snickers Cake Recipe – A Heavenly Delight! 

Ingredients for the Cake:

For the Biscuit:

• 3 Eggs
• 80 grams Sugar
• 80 grams Flour
• 20 grams Cocoa powder
• 50 ml Milk
• 30 ml Vegetable oil
• A pinch of Salt
• 1 tsp Baking powder

For the Caramel:

• 150 ml Cream (33%)
• 150 grams Sugar
• 50 grams Butter
• A pinch of Salt
• 100 grams Peanuts

For the Cream:

• 400 grams Cream cheese
• 150 ml Cream (33%)
• 1 tsp Vanilla sugar
• 25 grams Powdered sugar

For the Glaze:

• 130 grams Chocolate
• 50 ml Cream (33%)
• 40 grams Peanuts

Instructions:

Baking the Biscuit:

1. Preheat the oven to 180°C (356°F).
2. Whisk eggs and sugar until fluffy. Gradually add flour, cocoa powder, milk, vegetable oil, salt, and baking powder. Mix until well combined.
3. Pour the batter into a greased 20 cm diameter cake mold.
4. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely.

Preparing the Caramel:

1. In a saucepan, heat cream, sugar, butter, and a pinch of salt over medium heat. Stir continuously until the mixture thickens and gets a caramel color.
2. Add peanuts to the caramel, mix, and let it cool slightly.

Making the Cream:

1. Beat cream cheese, cream, vanilla sugar, and powdered sugar until smooth and well combined.

Assembling the Cake:

1. Cut the cooled cake horizontally into two layers.
2. Place one cake layer on a serving plate. Spread half of the cream over this layer.
3. Spread the prepared caramel with peanuts over the cream layer.
4. Place the second cake layer on top and cover it with the remaining cream.

Preparing the Glaze:

1. Melt chocolate with cream in a microwave or using a double boiler until smooth.
2. Spread the chocolate glaze evenly over the top of the cake.
3. Garnish with peanuts.

Chilling and Serving:

1. Chill the cake in the refrigerator for at least 2-3 hours before serving to allow the flavors to meld.
2. Slice and serve this divine Snickers cake, savoring every delightful bite

Here’s a super simple butter cake recipe for you:

FLUFFY CAKE IN BLENDER

Table of Contents

INGREDIENTS

• 500 grams of wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 150 grams of milk cream
• 350 grams of white sugar
• 200 milliliters of milk
• 4 small eggs
• 1 spoon of vanilla
• 1 pinch of salt

  Table of Contents

STEP BY STEP PREPARATION

1. For this cake, I am going to start by adding 4 small eggs to the blender.

2. Then I will add a teaspoon of cinnamon powder, a pinch of salt that will give a special touch to our cake.

3. Next, 150 grams of heavy cream, 350 grams of white sugar, 200 milliliters of milk, which should be at room temperature.

4.A tablespoon and a half of butter, although it can also be margarine, a tablespoon of vanilla. Cover and mix all the ingredients very well for 3 minutes.

5. After this time, I will add 500 grams of all-purpose flour, but the idea is to add little by little so as not to force the blender.

6. Also a tablespoon of baking powder, cover. I turn the mixer on again until I get a homogeneous mixture.

7. Next, I will grease a cake pan with a little butter and flour it very well with a little flour. We do this step so that our cake is easier to unmold.

8. Finally, I add the entire mixture from the blender and put the mold in the oven preheated to 180 degrees Celsius for forty-five minutes.

9. After forty-five minutes, our super moist cake is ready. We prepare a delicious cake in the blender.

Just Milk and Chocolate: A Delicious No-Bake Dessert Recipe

In a world where dessert lovers are always on the lookout for simple yet scrumptious recipes, the combination of milk and chocolate offers a delightful treat that requires no baking. This easy-to-follow recipe for Dark Chocolate Mousse promises a rich and indulgent experience in just a matter of minutes.

Ingredients

• 130g dark chocolate (approximately 4.6 ounces)
• 80 grams of sugar (approximately 1/3 cup)
• 50 grams of cocoa powder (approximately 1/2 cup)
• 10 g of agar (approximately 2 teaspoons)
• 350 grams of milk (approximately 1 1/2 cups)
• 450g fresh cream (approximately 2 cups)
• 50 grams of fresh cream (for the topping) (approximately 1/4 cup)
• 2 grams of gelatin (approximately 1/2 teaspoon)
• 100 grams of dark chocolate (for the topping) (approximately 3.5 ounces)

Method of Preparation

1. Prepare the Chocolate: Start by grinding the 130g of dark chocolate into small pieces. Melt the dark chocolate in a bain-marie or in the microwave until smooth.
2. Mix Dry Ingredients: In a saucepan, combine the sugar, cocoa powder, and agar.
3. Add Milk and Cream: Gradually add the milk and cream to the sugar, cocoa, and agar mixture, stirring well to combine.
4. Heat the Mixture: Place the mixture over medium heat, stirring constantly until it starts to boil. Continue stirring for an additional 2 minutes after boiling.
5. Incorporate Dark Chocolate: Remove the pan from the heat and add the melted dark chocolate to the mixture. Stir until the chocolate is completely melted and all ingredients are well incorporated.
6. Pour into Mold: Pour the mixture into a prepared plastic bottle and cover the open part with cling film. Place in the fridge to firm up for at least 2 hours.

Preparation of the Topping

1. Prepare Gelatin: In a pot, melt 2 grams of gelatin in 50 grams of cream, either in the microwave or in a bain-marie.
2. Add Dark Chocolate: Once the gelatin is melted, add the 100g of dark chocolate. Stir until smooth.
3. Apply Topping: Let the frosting cool slightly, then cover each portion of mousse with a generous layer of chocolate frosting.
4. Chill Again: Return the mousses to the fridge for another hour, or until the topping is firm.

Serving

Once firm, remove the mousses from the fridge, slice if desired, and serve. This recipe yields approximately 6 servings.

Conclusion

Indulging in a decadent dessert doesn’t have to be complicated. With just a few ingredients and simple steps, you can create a delectable Dark Chocolate Mousse that is sure to impress. Whether it’s for a special occasion or a sweet treat any day of the week, this no-bake dessert is bound to become a favorite.

Italian Ricotta and Kefir Cake

Ingredients

• 5 eggs
• 200 g sugar (7 oz)
• 120 ml vegetable oil (4 fl oz)
• 120 ml kefir (4 fl oz)
• 300 g flour (10.6 oz)
• 8 g baking powder (0.28 oz)
• 300 g ricotta (10.6 oz)
• 3 tablespoons icing sugar

Nutrition Information

• Servings: 10 slices
• Calories per serving: Approximately 280 kcal
• Fat: 14g
• Carbohydrates: 30g
• Protein: 7g

Instructions

1. Prepare the Egg Mixture

Begin by whisking 4 eggs with a pinch of salt in a large mixing bowl. Use an electric whisk to beat the eggs until they become light and frothy. This step is crucial for incorporating air into the mixture, which will give the cake its light texture.

2. Add Sugar and Continue Mixing

Next, add 200 g of sugar to the whisked eggs. Continue whisking until the mixture becomes even lighter and frothier. The sugar should dissolve completely, resulting in a smooth, pale batter.

3. Incorporate the Oil and Kefir

Once the sugar is fully incorporated, gradually add 120 ml of vegetable oil and 120 ml of kefir to the mixture. Continue mixing as you pour in the liquids. The oil adds moisture and richness, while the kefir introduces a slight tanginess that balances the sweetness of the cake.

4. Mix the Dry Ingredients

In a separate bowl, combine 300 g of flour with 8 g of baking powder. Sift the flour mixture to remove any lumps and to aerate it, which helps create a light, fluffy cake.

5. Combine Wet and Dry Ingredients

Gradually add the sifted flour mixture to the egg, sugar, oil, and kefir mixture. It’s best to add the flour in three stages, folding it in gently with a spatula after each addition. This method ensures that the batter remains light and airy without overmixing, which could make the cake dense.

6. Prepare the Baking Pan

Line a cake mold with baking paper to prevent sticking. Pour the batter into the prepared mold, ensuring that it is spread evenly across the surface and smoothed out at the edges. This step ensures even baking and a uniform shape.

7. Prepare the Ricotta Filling

In a small bowl, combine 300 g of ricotta with 1 egg and 3 tablespoons of icing sugar. Mix until smooth. Transfer the ricotta mixture to a piping bag. If you don’t have a piping bag, you can use a plastic bag with a small corner snipped off.

8. Garnish the Cake

Using the piping bag, garnish the surface of the cake with the ricotta mixture. You can create a lattice pattern, swirls, or any design of your choice. This adds not only flavor but also an attractive visual element to the  cake.

9. Bake the Cake

Preheat your oven to 180°C (350°F). Place the cake in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise nicely, with a golden-brown top.

10. Cool and Serve

Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Before serving, sprinkle the top with a dusting of icing sugar for an extra touch of sweetness.

11. Enjoy

This Ricotta and Kefir Cake is best served slightly warm or at room temperature. It pairs wonderfully with a cup of coffee, tea, or a glass of sweet wine. The cake’s light, airy texture combined with the creamy, tangy filling makes it an irresistible treat that captures the essence of Italian dessert-making.

Baking Tips

• Ricotta: Make sure to use fresh, high-quality ricotta for the best texture and flavor.
• Kefir: If you don’t have kefir, you can substitute it with plain yogurt or buttermilk.
• Decorating: Get creative with the ricotta filling designs on the cake for a beautiful presentation.

This recipe brings a taste of Italy right into your kitchen, offering a delicious and elegant dessert that’s surprisingly simple to make. Enjoy this gourmet pleasure and savor every bite of this delightful Ricotta and Kefir Cake!

Zucchini Oatmeal Bread Recipe

Ingredients

For the Bread:

• 300 g zucchini (1 medium zucchini)
• 200 ml water (about 7 fl oz)
• 5 g dry yeast (about 1 teaspoon)
• 150 g oatmeal (first portion, about 1 1/4 cups)
• 150-200 g oatmeal (second portion, about 1 1/4 to 1 3/4 cups)
• Salt, to taste
• Black pepper, to taste
• Favorite spices (such as curry), to taste
• Dry garlic, to taste
• 1 teaspoon dried tomatoes, finely chopped
• 30 ml olive oil (about 2 tablespoons)
• 20 g pumpkin seeds (about 2 tablespoons)
• 20 g sunflower seeds (about 2 tablespoons)
• A handful of cumin seeds, for sprinkling on top

Nutrition Information

• Servings: 10 slices
• Calories per serving: Approximately 180 kcal
• Fat: 8g
• Carbohydrates: 23g
• Protein: 5g

Instructions

1. Prepare the Zucchini

Start by grating the zucchini using a medium grater. Place the grated zucchini in a large mixing bowl. Zucchini adds moisture to the bread, keeping it tender while contributing a mild, earthy flavor.

2. Activate the Yeast

In a small bowl, mix 5 g of dry yeast with 200 ml of warm water. Make sure the water is warm but not hot, as too high a temperature can kill the yeast. Let the mixture sit for about 5-10 minutes, until it becomes frothy. This indicates that the yeast is active and ready to be used.

3. Mix the Dry Ingredients

In the bowl with the grated zucchini, add 150 g of oatmeal (about 1 1/4 cups), salt, black pepper, your favorite spices (such as curry), dry garlic, and 1 teaspoon of finely chopped dried tomatoes. Stir the ingredients together until well combined. The dried tomatoes and spices add depth and complexity to the bread, enhancing its flavor.

4. Add the Wet Ingredients

Pour the activated yeast mixture and 30 ml of olive oil into the zucchini mixture. Stir well to ensure all ingredients are fully incorporated. The olive oil adds richness and helps bind the dough together.

5. Incorporate the Seeds

Add 20 g of pumpkin seeds and 20 g of sunflower seeds to the mixture. Stir to distribute the seeds evenly throughout the dough. These seeds not only add a pleasant crunch but also boost the nutritional value of the bread.

6. Add More Oatmeal

Gradually add another 150-200 g of oatmeal (about 1 1/4 to 1 3/4 cups) to the mixture. Stir as you go, adding enough oatmeal until the dough comes together and is not too sticky. The amount of oatmeal needed may vary depending on the moisture content of the zucchini, so add it slowly until the dough reaches a manageable consistency.

7. Let the Dough Rise

Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for developing the bread’s texture, making it light and airy.

8. Prepare the Bread

Preheat your oven to 180°C (350°F). Grease a loaf pan with a little olive oil or line it with parchment paper to prevent the bread from sticking.

Once the dough has risen, transfer it to the prepared loaf pan, smoothing the top with a spatula. Sprinkle a handful of cumin seeds on top of the dough for added flavor and texture. The cumin seeds provide a subtle, aromatic touch that complements the bread’s savory profile.

9. Bake the Bread

Place the loaf pan in the preheated oven and bake for 40-50 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. Baking at this temperature allows the bread to cook through evenly without becoming too dry.

Kentucky Butter Cake

INGREDIENTS

Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste

🥣 Necessary Kitchen Equipment:

• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

🍽️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!

My house is fairly divided on the sweet versus savory breakfast debate (I am pretty much always Team Sweet). But, if there’s one dish that united us all it is these Orange Sour Cream Rolls. They’re loaded up with zesty orange flavor, stuffed with cream cheese, and drenched in a rich sour cream glaze. Heaven in breakfast form! I’ve never met a soul who didn’t love them. If you’re looking for a special occasion breakfast treat then this recipe is just the thing.Start out by mixing up some sugar, fresh orange zest, and almond extract. The crescent roll dough is brushed with melted butter and then coated with the orange sugar mixture. A small cube of cream cheese is placed at the wide end of the triangle and then it gets wrapped up in one tasty package. Arrange the rolls in a baking dish and pour the leftover butter off top. Pop those babies in the oven for about half an hour and get started on the glaze.

You’ll mix together sour cream, melted butter, orange juice, almond extract, and a pinch of salt until it’s nice and smooth. Once the rolls are done baking, allow them to cool for 5 minutes then pour that delicious glaze over the top. Sprinkle some orange zest on each roll and they’re ready to serve. Be ready for everyone to want seconds!