Just Cake

This cake is the perfect balance between being fudgy, but also light and moist at the same time, if that makes any sense at all. And the frosting is super light and fluffy. I gave the frosting a double dose of chocolate with both cocoa powder and melted semi-sweet chocolate. You can substitute melted dark chocolate if you like.

Ingredients
For the cake:
2 cups (250g) all-purpose flour, plus more for dusting the pans
¾ cup (65g) unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¾ cup milk (2% or whole is best)
1 tablespoon vanilla extract
18 tbsp. unsalted butter, softened but still cool (plus more for greasing the pans)
2 cups (370g) sugar
3 large eggs, at room temperature
For the frosting:
6 ounces (170g) good-quality semi-sweet chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)
2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons milk
2 teaspoons vanilla extract
pinch of salt
3 cups (360g) powdered sugar
½ cup (42g) unsweetened cocoa powder

Directions
Make the cake:
Preheat oven to 350 degrees F with rack in the middle position. Generously butter three 8-inch round cake pans. (I only have 2 pans so I bake 2 layers first and then bake the 3rd layer.) Cut out rounds of parchment paper to fit the bottoms of the pans, place parchment rounds in the pans. Butter the parchment and then dust pans with flour, tapping out the excess.
In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
Place the milk and vanilla in a liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and shiny, about 30 seconds. With the mixer running, slowly add the sugar and beat until the mixture is pale, light, and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition.
With the mixer on low speed, add about a third of the flour mixture, followed by a third of the milk mixture. Mix until barely incorporated and repeat with remaining flour and milk mixtures. Scrape the sides of the bowl and beat on low speed for 15 seconds more.
Divide the batter evenly between the three cake pans, spreading it out into even layers. Bake cakes until a tester comes out clean or with just a few crumbs attached, 23-26 minutes. Let cakes cool in pans on wire racks for 10 minutes.
Run a knife around the edge of each cake and invert pans onto racks; peel off parchment liners. Reinvert the cakes onto additional cooling racks. Cool cakes completely before frosting.
Make the frosting:
In a small bowl, melt the chopped chocolate in the microwave. (Heat 1 minute on high power, stir, and then heat in 15 second intervals, stirring in between, until melted.) Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and fluffy, about 6 minutes.
Mix in the melted chocolate, milk, vanilla, and salt and beat until well combined.
With the mixer on low speed, gradually beat in the powdered sugar and cocoa powder and then continue to mix on medium speed until frosting is light and fluffy, about 4 minutes.
Assemble and frost the cake:
Place one of the cake rounds on a cake stand or plate. Spread a layer of frosting on top with a small offset spatula. Carefully place a second cake layer on top. Spread a layer of frosting on top and spread evenly. Set the third cake layer on top. Place a generous sccoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have an even layer of frosting over the entire cake.
Cake can be stored at room temperature for a few hours; cover and store leftover cake in the refrigerator. Let cake come to room temperature before serving.

Notes
Source recipes -Here-

Read Recipe

If you make these Almond Butter Oat Chocolate Chip Blondies with gluten-free oats and chocolate chips, these dessert bars are gluten free as well. I’ve used a combination of oat flour and old-fashioned oats in these bars, along with plenty of almond butter. You can make your own oat flour in your blender or food processor, and I’ve included a note about that below the recipe.

Ingredients

1 cup almond butter
¼ cup (4 tablespoons) unsalted butter, melted
¾ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
½ cup oat flour*
½ teaspoon baking soda
½ teaspoon salt
½ cup old-fashioned oats
¾ cup chocolate chips

Directions
Preheat oven to 350 degrees F. Line an 8x8- or 9x9-inch square pan (I used a 9x9-inch metal pan) with parchment; lightly spray the parchment with cooking spray.
Using an electric mixer, beat the almond butter, melted butter and brown sugar until well combined. Add eggs and vanilla and beat until combined.
With the mixer on low speed, mix in the oat flour, baking soda, and salt.
Stir in the oats and chocolate chips.
Spread the batter evenly in the prepared pan with a rubber spatula. Bake in the preheated oven for 15 minutes. After 15 minutes, check blondies for doneness. If they are browning too much cover them with foil. Bake about 5 minutes more, until a tester inserted in the center comes out nearly clean. Let cool completely before cutting into bars.

Notes
Source recipes -Here-

Read Recipe

Zucchini breads, loves and muffins are pretty prevalent out there now which is great because the grated vegetable can add much appreciated moistness and a little extra nutrition to these baked treats. I wanted to up the ante on zucchini baking with something a little more indulgent and came up with this moist delicious chocolate cake. The cream cheese glaze looks great on this dark chocolate dessert too but not nearly as good as it tastes as a compliment to the tender delicious cake.

Ingredients

For the cake
2¼ cups cake flour (regular flour will work well too in a pinch)
½ cup cocoa
2 tsp baking powder
1½ tsp baking soda
pinch salt
3/ 4 cup butter
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
3 large egg
1/ 2 cup milk
2 cups grated zucchini
For the Cream Cheese Glaze
4 ounces (1/2 cup) cream cheese
2 cups powdered sugar (icing sugar)
2 tsp vanilla extract
a little milk

Instructions
Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Cream together the butter, brown sugar, granulated sugar ans vanilla until fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients alternately with the milk.
Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.
Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.
To make the Cream Cheese Glaze
Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.
Spoon over the cooled bundt cake and let it fall naturally down the sides.
If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Notes
Source recipes -Here-

Read Recipe

The lesson to be sure, is that some things need no over-complication. There is nothing wrong (and everything right) about “just” an apple pie, so that’s just what I made…but in my preferred style of course.
Ingredients

Pastry:

½ cup very cold butter cut in small cubes
½ cup very cold vegetable shortening cut in small cubes
2½ cups pastry flour (preferable, but all purpose can be used)
2 tbsp brown sugar brown sugar
½ tsp salt
⅓ cup ice water (Use only enough to make a dough form.)
1 tbsp plain white vinegar
1 tsp vanilla extract
1 large egg yolk
1 to 2 tbsp water

Filling:

3 lbs Granny Smith apples, peeled cored and sliced into thick wedges
¼ cup butter
2 cups apple juice
½ cup brown sugar
½ cup white sugar
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
3 tbsp corn starch
¼ cup cold water
1 to 2 tbsp turbinado sugar (optional)

Instructions
To prepare the pastry
Using a food processor or a pastry cutter, cut cold butter and shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour vanilla and vinegar into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
To make the filling
Melt butter in a large non-stick pan over medium heat. Saute the apples for about 5 minutes until the are fully warmed throughout but not falling apart. Set aside to cool for a few minutes.
Meanwhile, simmer the apple juice over medium-low heat. Continue to simmer until the volume of juice has reduced to 1 cup.
Add the reduced juice to the apples and return to the stove top on medium heat to get the mixture boiling, then add the sugars, cinnamon and nutmeg.
Simmer for only a minute before adding a thickening slurry made from dissolving together the corn starch and water.
Stir continuously as you add the corn starch slurry and continue to simmer stirring constantly for about a minute. Remove from heat and allow to cool to room temperature before using to fill the bottom pie crust.
Roll the first dough round into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
Trim dough to edge of plate. Add the cooled apple pie filling.
Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 or 10 equal strips for the lattice crust top.
Place the remaining pastry strips on top of the apple pie filling, interweaving them to form a simple lattice pattern.
Press the ends of the strips into the edge of the bottom crust and trim the excess with a sharp knife.
Brush the edges of the crust and the lattice top with an eggwash made by whisking together the egg yolk and water.
Sprinkle the lattice top with turbinado sugar if desired.
Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven. Bottom rack is best.
Bake for 20 minutes at that temperature then reduce heat to 350 degrees F and bake for an additional 30- 35 minutes or until the crust is an even golden brown. The filling need not bubble for this pie to be done.
Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.
NOTE: If your lattice crust edges begin to get too brown wrap them with aluminum foil for the last of the baking time.Notes
Source recipes -Here-

Read Recipe

Contact

FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE

Blackberry-Lime Cream Cheese Coffee Cake

Creamy Coconut and Limoncello Popsicles

Peanut Butter Oat Snack Cookiesx

Chocolate Birthday Cake

Almond Butter Oat Chocolate Chip Blondies

Cherry Pie with Almond and Oat Crumble

Chocolate Mousse Cheesecake

Chocolate Zucchini Cake with Cream Cheese Glaze

Lemon Glazed Pound Cake

Almond Spice Cookie Tarts

The Best Apple Pie is “Just an Apple Pie”