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Cake

Triple Chocolate Mocha Mousse Cake

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Triple Chocolate Mocha Mousse Cake
Chocolate Chunk Mousse Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 15 digestive cookies
  • 6 tbsp butter, melted and cooled
  • 85g dark chocolate, broken up
Mousse:
  • 400 g dark chocolate, chopped
  • 2½ cups heavy cream
  • ¼ cup espresso
Ganache:
  • 2 cups heavy cream, hot
  • 454g dark chocolate finely chopped
Instructions
  1. Grease and line a 9” springform pan.
  2. In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
  3. Melt 400g of chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
  4. In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
  5. Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
  6. Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then stir together starting in the middle until completely combined.
  7. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.
  8. Gently tap the tray to pop any air bubbles.
  9. Transfer to fridge for 30 minutes to set.
  10. Enjoy!

Watch the recipe video here:

Chocolate Chunk Mousse Cake

Posted by Twisted on Monday, August 28, 2017

Cake

Checkboard Cake

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Checkboard Cake
This Checkerboard Cake Will Make You Feel Things
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 prepared chocolate cake, 9 inches
  • 1 prepared yellow cake, 9 inches
  • Chocolate frosting
Instructions
  1. Slice the top of both cakes to create a flat surface.
  2. Cut both cakes in half widthwise to create four cakes.
  3. Place a small plate on top of the cake and cut around to create a smaller circle.
  4. Place a glass in the middle of the cake and cut around to create an even smaller circle.
  5. Assemble the first layer by placing the outside chocolate ring on a plate or cake stand.
  6. Insert the next yellow cake ring and then the inner chocolate cake ring.
  7. Continue forming layers alternating the colors on the outside.
  8. Frost the cake with a thin layer of frosting in between each layer.
  9. After the fourth layer frost the entire cake and cool in the refrigerator.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Checkerboard Cake

The ultimate checkerboard cake ?!FULL RECIPE: http://bzfd.it/2ey8dNkFIND IT IN THE APP: http://tstyapp.com/m/7sQg4uP55F

Posted by Tasty on Saturday, September 2, 2017

Cake

Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make.
Author:
Cuisine: American
Recipe type: Dessert
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • cooking spray
  • ½ cup butter, melted
  • 1½ cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple
  • 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  • 3 eggs
  • 1⅓ cups pineapple juice
  • ⅓ cup vegetable oil
  • 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Line a work surface with waxed paper.
  4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Watch the recipe video here:

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes http://spr.ly/60058xed9

Posted by Allrecipes on Thursday, August 24, 2017

Cake

2-Ingredient Chocolate Cake

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2-Ingredient Chocolate Cake
Need A Quick Dessert In A Pinch? This Chocolate Cake Only Has TWO Ingredients
Author:
Cuisine: American
Recipe type: Cake
Serves: 6
Ingredients
  • 4 eggs, whites and yolks separated
  • 9 ounces semisweet chocolate
  • Powdered sugar, to serve
  • Vanilla ice cream, to serve
  • Seasonal fruit, to serve
Instructions
  1. Preheat the oven to 325˚F (170˚C).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
  6. Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.
  7. Once the cake is cool to the touch, gently invert it onto a plate.
  8. Sprinkle with powdered sugar and top with ice cream.
  9. Enjoy!

Watch the recipe video here:

2-Ingredient Chocolate Cake

This rich and delicious chocolate cake only has 2 ingredients! ? ?FULL RECIPE: http://bzfd.it/2irVDAmFIND IT ON OUR APP: http://tstyapp.com/m/3exXr3S2OF

Posted by Tasty on Wednesday, August 23, 2017