Blueberry Pudding

Ingredients:

2 cups blueberry
1 cup sugar
1 cup all-purpose flour
2 tsp baking powder
1 pinch of salt
1/3 cup butter, melted
2 eggs, beaten
1 tsp vanilla essence
Milk

Directions:

Preheat oven to 350°.
Place the blueberries in the bottom of a 25cmx25cm glass dish and sprinkle with a little sugar (about 2 tbsp I think it’s good).
In a bowl, mix the cup of sugar, flour, baking powder and salt.
In a measuring cup, place the melted butter, eggs, vanilla and add the milk until you complete a cup. Mix it.
Incorporate the dry ingredients with a spoon and pour the batter over the blueberries.
Bake for about 55 minutes, or until surface is lightly browned.Serve warm with ice cream.

Chocolate Cake with Nutella Frosting

Ingredients:

1 and 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Frosting:
2 cups of heavy whipping cream
1/2 cup nutella

Directions:

Make the Cake:
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Make the Frosting:
Whip the heavy cream until thick anf fluffy. Place the nutella in a large bowl and slowy add the whipped cream to it, folding it in. When you have incorporated all the whip cream into the nutella it should be a mocha color. If the cream is too pale or the nutella flavor isn’t strong enough, feel free to add more nutella by the tablespoon! I probably added up to 3/4 cup into my frosting!

Assembling the Cake:
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Black Forest Cake

Ingredients:

Cake:
1 and 3/4 cups all purpose flour
1/3 cup cocoa powder
1 and 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/4 unsalted butter, softened
1 cup sugar
1 tsp vanilla essence
3 large eggs
1 cup semi-sweetened chocolate, melted
1 cup buttermilk

Chery Syrup:
1/2 cup water
1/4 cup sugar
2 tbsp Kirsch/kirschwasser
250g fresh pitted and halved cheries

Toping and Filling:
2 and 1/2 cup whipping cream
3 tbsp powdered sugar
1 tbsp Kirsch/kirschwasser

Directions:

To Make the Cake:
Preheat oven to 350 degrees F (180 C). Butter and flour two 9-inch cake pans.
Into a bowl sift together the flour, salt, cocoa powder, baking soda and baking soda. In a bowl with an electric mixer beat the sugar, butter, oil and vanilla for 2. Add the eggs, one at a time and beat. Fold the melted chocolate until just combined. Add flour mixture alternating with buttermilk, beat for 2 a 3 minutos, until just combined. Pour batter into pans, smoothing the tops, and bake for 20 to 25 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

To Make the Filling and Topping:
Beat cream, sugar and Kirsch until it holds soft peaks.

To Make the Syrup:
In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Add the cherries and let it rest for 30 minutes. Strain the syrup to separate the cherries and set aside.

Assembling the Cake:
Invert one layer of cake onto a cardboard round, brush with some of syrup and spread 2/3 of filling over it. Spread some cherries over it, and invert second layer of cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving and garnish (maybe you’ll need to make more topping, just make the recipe again). Sprinkle top of cake with chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator.

Lava Cake
±8 small cakes

Ingredients:
200g semi-sweetened chocolate
2 tbsp unsalted butter
1/4 cup sugar (50g)
2 tbsp all-purpose flour
2 eggs
2 egg yolk

Direction:
Preheat the oven to 450°F.
Melt the butter and the chocolate together. Combine the eggs, egg yolk and sugar together in a mixing bowl and beat for 3 minutes, until light and fluffy. Fold the flour and chocolate. Pour onto a greased cupcake pan. Bake for 6 to 8 minutes or until the edges are set and the middle is still soft. Hold a plate on the open end of the tin and invert it. Serve immediately with ice cream.

Chocolate Cake with Coconut and Chocolate Filling

Ingredients:

1 and 3/4 cups all-purpose flour
1/3 cup dark or regular unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup semi-sweet chocolate chips, melted
1 cup buttermilk

Coconut Filling:

8 tbsp sugar
200ml coconut milk
100gr grated coconut
1/2 can(200g), condensed milk

Chocolate Filling:

1/2 can(200g), condensed milk
2 tbsp butter
3 tbsp chocolate powder

Frosting:

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

Directions:

Preheat oven to 350 degrees F. Oil two 7.9inch (20cm) springform cake pan and line the bottom with baking paper.

To make the cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
Divide batter into pans. Bake 20-25 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.

Coconut Filling:
In a heavy saucepan, mix all the ingredients. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). The longer you leave it to boil, the thicker it gets.

Chocolate Filling:
In a heavy saucepan, mix the condensed milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). This should take 10-12 minutes.The longer you leave it to boil, the thicker it gets.

Frosting:
In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in “chocolate pudding” mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some milk with coconut milk. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread half the coconut filling evenly on top of the layer. Top with a second layer of cake. Spread the chocolate filling evenly over it. Top with the third layer and spread the remaining coconut filling. Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the chocolate frosting or use fondant icing. Led to the refrigerator until serving time.

Strawberry Roll

Ingredients:

3 eggs, separated
125g granulated sugar, plus 2 tbsp
90g self-rising flour
2 tbsp hot water

Filling:
160g strawberry jam
185ml whipping cream
250g strawberry, chopped

Directions:

Preheat the oven at 400°F. Line it with buttered foil or buttered parchment paper a 25x30cm pan.

Beat egg whites and add the sugar gradually. Add the egg yolks, beat after each addition, and beat until it thickens. Add the flour and 2 tbsp of hot water. Pour batter into pan an bake for 8 to 10 minutes or until it gets firm and light brown.

Lay out a 30x35cm parchment paper over a towel, and sprinkle it with sugar. Turn the roll out on the paper. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

Filling:
Whip the cream with 1 tbsp of sugar. Unroll the cake. Spread with the jam, the whipped cream, the strawberries and roll up again. Leave it to cool in the refrigerator.

Chocolate and Banana Cake

Ingredients:

100g plain chocolate
100g unsalted butter , softened
175g golden caster sugar
3 eggs , beaten
175g all-purpose flour
2 and 1/2 tsp baking powder
25g cocoa
3 or 4 large bananas , peeled and mashed

Topping:

6 tbsp chocolate powder
12 tbsp sugar
3 tbsp butter
1 and 1/2 cup milk

Directions:

For the cake:

Heat the oven to 160°C. Butter and line the bases of 2 x 450g loaf tins with baking parchment. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.
Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.
Divide the mixture between the 2 tins and top each with the streusel. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean. Cool on a rack, then wrap in baking parchment or foil.

For the topping:
Mix all the ingredients in a small saucepan and cook over high heat until it boils. Pour it over the cake when is still hot.

Marbled Meringue Cake

Ingredients:

Cake:
3 cups all purpose flour
5 eggs
2 cups sugar
3/4 cup hot milk
2 tbsp vegetable oil
1 tbsp baking powder
1 pinch salt
5 drops vanilla essence

Filling:
½ can condensed milk
500 ml milk
½ can heavy cream
3 egg yolk
3 tbsp corn starch
5 drops vanilla essence

Syrup:
¾ cup water
1 tbsp sugar
2 tbsp rum

Topping/Meringue:
2 cups sugar
1 cup hot water
4 egg whites, beaten

Chocolate Topping:
6 tbsp cocoa powder
3 tbsp milk
1 tbsp butter

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, two 7 inch (18 cm) round pan.

Cake:
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until smooth and creamy. With a spoon, gently add the flour e the other ingredients. Place the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely.

Filling:
In heavy saucepan, dissolve cornstarch in milk, add the condensed milk and the egg yolks. Cook and stir until thickened and bubbly. Turn off the heat and add the heavy cream and vanilla. Let it cool completely.

Syrup:
Boil the sugar and water. Let it cool and add rum.

Topping/Meringue:
Put egg whites in bowl of electric mixer. Beat on high until soft peaks form. In heavy saucepan, caramelize the sugar until liquid form. Add hot water and let it boil until smooth and bubbly. With the electric mixer on, slowly fold the caramelized sugar into egg whites, beating until gets warm and light brown.

Chocolate Topping:
In heavy saucepan, mix all the ingredients and cook until it boils. Spread the melted chocolate over the meringue (after assembling the cake) and use your imagination to create the design you want.

Assembling the cake:
Place one layer on a cake stand or serving plate. Top half the syrup and the filling. Place another cake layer, spread the remaining syrup. Frost the top and sides with the meringue. And on top of meringue spread the melted chocolate.

Caramel Banana Cake

Ingredients:

2 1/2 cup cake flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup buttermilk
1 cup (about 2 bananas) very ripe, mashed bananas

Caramel Icing:
3 cup light brown sugar
1 1/2 cup heavy cream
1/2 tsp lemon juice
5 tbsp butter, cold, cut into pieces

Directions:

Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour, tap out any excess, and set aside. Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter until light — about 1 minute. Add the sugar and continue to beat for 2 more minutes. Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients. Mix just enough to blend the batter after each addition.

Bake the cake: Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean — 25 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.

Make the icing: In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together. Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238 degrees F). Remove from heat and cool the caramel mixture to 140 degrees F. Place the butter on top of the cooled caramel mixture. Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque — about 5 minutes. Apply icing immediately.

Ice the cake: Use a serrated knife to trim the mounded side of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup Caramel Icing on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.

Lemon Cake

Ingredients:

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Syrup:
1/2 cup sugar
1/2 cup freshly squeezed lemon juice

Glaze:
3 1/2 tablespoons freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted.

Directions:

Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans or one bundt pan, and line the bottoms with parchment paper (no parchment paper if you’re using a bundt pan).

Cake:
Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or one bundt pan, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. When cakes are done, carefully Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

Syrup:
Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

Glaze:
Combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.