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Dessert

Golden Wine Wreath Cake

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Golden Wine Wreath Cake
Made with fresh grapes, sweet white wine, and sprinkles of gold leaf, it's the perfect cake for brunchtime gatherings.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 ounces fruit granola
  • 2 tablespoons butter, melted
Cheesecake filling:
  • 1½ teaspoons gelatin
  • 1 tablespoon water
  • 3½ ounces cream cheese, room temperature
  • 2½ tablespoons granulated sugar
  • ½ cup yogurt
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
White wine jelly:
  • 1 cup white wine
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2½ teaspoons gelatin, mixed with 2 tablespoons water
  • Gold leaf
To assemble:
  • 1 bunch Muscat grapes
  • Handful of blueberries
Instructions
Prepare the crust:
  1. Use a rolling pin to grind the granola until fine. Combine it with the melted butter, and press mixture into the bottom of a round springform pan. Place in refrigerator to chill.
Prepare the filling:
  1. Sprinkle the gelatin over the water and let it soak for 5 minutes. Place in microwave for 20 seconds at 500 watts then transfer to a food processor. Add remaining cheesecake ingredients and pulse until combined. Pour mixture on top of the granola crust and place back in fridge to solidify.
Prepare the jelly topping:
  1. In a small saucepan over medium heat, add white wine and sugar. Turn heat off once mixture starts to boil, then add lemon juice, gold leaf and gelatin. Stir until gelatin melts. Cool the saucepan in ice water until the gelatin mixture thickens.
Assemble:
  1. Remove cheesecake from fridge. Line outer rim with grapes and blueberries in a wreath shape. Pour the white wine jelly over the top of the fruit.
  2. Chill in refrigerator until set.

Watch the recipe video here:

Golden Wine Wreath Cake

Made with fresh grapes, sweet white wine, & sprinkles of gold leaf – you're not brunching properly without this cake. Tag your brunching buddy!Full Recipe: taste.md/2CkaguK?: Tastemade Japan

Posted by Tastemade on Sunday, December 17, 2017

Cake Dessert

Chocolate Cookies ‘n’ Cream Ice Cream Cake

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Chocolate Cookies 'n' Cream Ice Cream Cake
Made with cookies 'n' cream ice cream sandwiched by chocolate cake, this cake should satisfy nearly anyone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 1½ cups heavy cream
  • 8 ounces dark chocolate, chopped, divided
  • ¾ cup Oreos, chopped
  • ⅓ cup water
  • 1 chocolate cake, halved
Instructions
  1. In a pot, add the condensed milk, milk and egg yolks. Cook over low heat, stirring, until a thick cream forms. Set aside.
  2. Beat the heavy cream with a mixer until it forms whipped cream.
  3. Add the whipped cream to the cream mixture and whisk gently. Add half the chopped chocolate and the Oreos. Stir to combine, then set aside.
  4. Place half the chocolate cake in a round baking pan with a removable bottom covered with plastic wrap. Spread the filling on top and cover with the other half of cake. Place in the freezer for at least 4 hours, or until it is firm.
  5. In a double boiler, melt remaining dark chocolate with ⅓ cup of water to form a smooth syrup.
  6. Drizzle the cake with the chocolate syrup. Slice and serve.

Watch the recipe video here:

Cookies n Cream Ice Cream Cake

I want someone to look at me the way I look at this cake.Full Recipe: taste.md/2yTas1O?: Tastemade Brasil

Posted by Tastemade on Monday, December 18, 2017

Cake Dessert

Cherry Cherry Boom Boom Cake

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Cherry Cherry Boom Boom Cake
This cake, inspired by Lady Gaga's song, Eh, Eh (Nothing Else I Can Say), is a gorgeous shade of red and packed full of cherry flavor!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • Please note: You’ll need to double the cake recipe to get the size cake made in the video.
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • ¼ cup cherry brandy (can omit this)
  • 1 cup glace cherries (roughly chopped)
  • 5 drops red food gel (you may need to use more depending on which brand you use.
  • 5 drops pink food gel (this will help give it that nice rosy red colour)
  • red sprinkles
  • maraschino cherries to decorate
White Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
Red Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
  • 5 drops red food gel
Instructions
Frosting
  1. To prepare white frosting add cherry brandy and mix until well combined. Sorry forgot to show that in the video :0)
  2. To prepare the red frosting add the cherry brandy and food gels and mix until well combined.
  3. Please note: You’ll need to crumb coat the cake before you colour the red frosting.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk, oil, Greek yogurt, eggs, brandy, chopped glace cherries, red food gel, pink food gel and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Fill three 8” cake tins with batter.
  5. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  7. We’re going to crumb coat this cake using the white frosting. To prepare crumb coat, add a dab of the white frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  8. Add a layer of the red frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a cake scraper. Chill.
  9. To finish off add sprinkles to the side of the cake starting off with lots of sprinkles along the bottom and working your way up adding less and less to get kind of an ombre effect of sprinkles. Fit the end of a piping bag with a Wilton 1M tip and frost some red swirls on top of the cake and add some maraschino cherries on each swirl.

Watch the recipe video here:

Cherry Cherry Boom Boom Cake

Cherry cake is the new cherry pie, and boy do we want a slice.Full Recipe: taste.md/2DkOHz1?: The Scran Line

Posted by Tastemade on Saturday, January 20, 2018

Dessert

Chocolate Lava Bake

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Chocolate Lava Bake
This rich, melty lava bake is a chocolate lovers dream. Just don't forget the ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound semisweet chocolate, chopped
  • 8 egg yolks
  • 1 cup sugar
  • 1 cup unsalted butter, melted
  • 1 cup white flour
  • 8 egg whites
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate in a double boiler. Set aside.
  3. In a bowl, combine the egg yolks and sugar and beat with a whisk until the mixture becomes pale and fluffy. Add the butter and mix well. Add the flour and mix.
  4. Add the melted chocolate and mix. Set aside.
  5. Beat the egg whites until stiff and combine with the chocolate mixture.
  6. Pour into a greased baking pan sprinkled with cocoa.
  7. Bake for 25 minutes. Serve hot with ice cream.

Watch the recipe video here:

Chocolate Lava Bake

This rich, gooey, chocolate mess is not complete without a scoop of ice cream.Full Recipe: taste.md/2Fik9KR?: Tastemade Brasil

Posted by Tastemade on Thursday, January 25, 2018

Main dish

Guacamole-Stuffed Onion Rings

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Guacamole-Stuffed Onion Rings
Crispy, deep-fried onions rings stuffed with creamy guacamole is everything you crave in an appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the guacamole:
  • 4 large ripe avocados, pitted and peeled
  • ½ cup diced red onion
  • ½ cup diced tomato
  • 1 jalapeño, seeded and diced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced cilantro
  • Salt and freshly ground pepper, to taste
  • For the onion rings:
  • 2 large yellow onions
  • 8-ounce block Monterey Jack cheese, cut into 1-inch cubes
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 3 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup crushed tortilla chips
  • Canola oil, for frying
  • For the dipping sauce:
  • 1 poblano chile
  • ½ cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 clove garlic
  • ¼ cup cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste
Instructions
  1. Make the guacamole:
  2. In a large bowl or mortar and pestle, add the avocados and mash into a chunky paste. Add the red onion, tomato, jalapeño, lime juice and cilantro; stir until everything is combined. Set aside.
  3. Make the onion rings:
  4. Cut the yellow onions into 1-inch slices, pull out 15 to 20 rings and place onto a baking sheet lined with parchment paper.
  5. Fill the inside of each onion ring using about 3 tablespoons of guacamole. Insert a cube of cheese into each ring and freeze for at least 30 minutes, or until solid.
  6. In a shallow baking dish, whisk together the flour, cumin, paprika, cayenne, salt and pepper. Add the eggs to another shallow dish and then the breadcrumbs and crushed tortilla chips into a third dish. One by one, dip each frozen onion ring into the flour, then eggs and finally breadcrumb mixture. Store in the refrigerator until ready to use.
  7. Heat the oil to 350 degrees F in a large heavy-bottomed sauce pot and fry the onion rings in batches until golden brown, crispy and warmed throughout. Transfer to a paper towel-lined plate and season with an extra pinch of salt.
  8. Make the sauce:
  9. Using a pair of tongs, roast the poblano chile over a gas burner until the outside skin is completely charred. Transfer to a heat-proof bowl, cover with plastic wrap and set aside for 15 minutes. Remove from the bowl, gently peel the skin and pull out the seeds of the pepper using your hands. Remember to wear gloves!
  10. Add all of the ingredients to a food processor fitted with the blade attachment and process until smooth. Transfer to a small bowl, cover, and refrigerate until needed.
  11. Serve on a platter with lime wedges and dipping sauce!

Watch the recipe video here:

Guacamole-Stuffed Onion Rings

Crispy, deep-fried onions rings stuffed with creamy guacamole is everything you crave in an appetizer.Save this recipe: taste.md/2ro67AM

Posted by Tastemade on Saturday, January 27, 2018

Breakfast

Garlic Bread Stuffed With Chicken

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Garlic Bread Stuffed With Chicken
For that perfect bread to chicken to garlic ratio, try these garlic bread rolls stuffed with fried chicken and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 chicken breasts, cut in half
  • Salt and pepper, to taste
  • Flour, for breading
  • 1 egg, beaten
  • Breadcrumbs, for breading
  • Frying oil
  • 5 cloves garlic, minced
  • ½ cup butter, softened
  • ⅓ bunch parsley, chopped
  • 2 French bread loaves, halved
  • 8 slices mozzarella cheese
  • 3½ ounces grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Season the chicken with salt and pepper.
  3. Dip each into the flour, egg and breadcrumbs.
  4. Fry in hot oil until golden and crispy. Set aside to cool.
  5. Wrap each breaded chicken piece with 2 slices of mozzarella cheese.
  6. Smash the garlic cloves with a pinch of salt until it forms a paste. Transfer to a bowl with the softened butter and add the parsley. Mix well.
  7. Open the bread loaves at the ends, hollow out the insides, and spread the interior with garlic paste. Insert a chicken breast into the opening.
  8. Arrange the bread rolls on a baking sheet, brush with the remaining garlic paste and sprinkle with Parmesan cheese. Bake for 10 minutes.

Watch the recipe video here:

Garlic Bread Stuffed With Chicken

When your friend asks what happened to all the garlic bread, prepare to start pointing fingers.Full Recipe: taste.md/2EvQjTV?: Tastemade Brasil

Posted by Tastemade on Friday, February 23, 2018

Dessert

Tres Leches Chocolate Cake

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Tres Leches Chocolate Cake
A mouthwatering chocolate tres leches cake made with Nutella and topped with chocolate frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 cup milk
  • ½ cup condensed milk
  • 1 cup evaporated milk
  • ⅓ cup Nutella
  • 1 teaspoon brandy
  • 3 cups heavy cream
  • ½ cup powdered sugar
  • 10½ ounces dark chocolate, chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare a baking pan with flour and butter.
  2. In a mixing bowl, beat the eggs with the sugar, salt and vanilla extract until fluffy. Add the flour and cocoa and mix until well combined.
  3. Pour the mixture into prepared pan and bake for 20 minutes. Allow to cool, then set aside.
  4. In a sauce pot over medium heat, add the milk, condensed milk, evaporated milk and Nutella. Heat, while stirring, until well combined. Allow to cool, add the brandy and set aside.
  5. In a separate pot over medium heat, add the heavy cream. Whisk in the powdered sugar and chocolate and heat until melted. Let cool for 10 minutes before using.
  6. Place the cake on a rack, and make small punctures with a toothpick. Pour the milk/Nutella mixture over the top.
  7. Cover the cake with the chocolate cream and refrigerate for 30 minutes.

Watch the recipe video here:

Tres Leches Chocolate Cake

Eat this or you'll go to the chokey."You can do it Brucey! You can do it Bruce!"Full Recipe: taste.md/2Ech133?: Tastemade Español

Posted by Tastemade on Friday, February 9, 2018

Dessert

#LEMONADE Cake

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#LEMONADE Cake
Lemon lovers will not sour on this lemon cake with stunning geometric pattern pipped on the outside.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cake
  • 840g all-purpose flour
  • 530g caster (superfine) sugar
  • ½ tsp salt
  • 2 tbsp baking powder
  • 750ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 4 tsp vanilla extract
  • 4 large eggs
  • Zest of two lemons
  • ½ cup lemon juice
  • 10 drops lemon food gel
  • Jelly Jewels
  • 6 tbsp powdered gelatin
  • 12 tbsp cold water
  • 500ml cups lemon juice
  • 125g cup caster sugar
  • Frosting
  • 3 batches Swiss meringue frosting
  • 10 drops yellow food gel
  • 3 tbsp lemon curd or 3 tsp lemon essence
Instructions
  1. Jelly Jewels
  2. Add water and gelatine to a large mixing bowl. Mix until well combined. Allow to sit for 2 min. Add lemon juice and sugar to a microwave safe bowl or jug and microwave for 3 min. Add gelatine and stir until completely dissolved. Spray jewel mold with oil and wipe exess away with a paper towel. Fill molds up with jelly mixture. Chill for 2 hours.
  3. Frosting
  4. Combine all ingredients together and mix.
  5. Cake
  6. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  8. Add the milk, oil, Greek yogurt, eggs, lemon zest, yellow food dye and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  9. Fill three 8” cake tins with batter.
  10. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  11. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  12. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a piping bag filled with frosting to frost aroud the outside permiter of the cake layer. Add a thin layer in the middle of the cake and then add dabs of lemon curd on top. Use a small offset to smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  13. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper. Chill for 2 hours.
  14. To add final layer of frosting add frosting to a piping bag and frost the sides and top of the cake. Use a cake scraper to smoothen out the top of the cake first. Then work the scraper around the sides. If there are any bubbles or any spaces that need filling, add more frosting and work the cake until it’s smooth. Smoothen out the top again and chill for 2 hours.
  15. Fit the end of a piping bag with a Wilton #5 round tip to draw large geometric shapes on the outside of the cake. Fill the shapes in with more lines. This can take a while. Put on a Beyoncé album and pipe for Yo LIFE! And Don’t F it up! #RuPaul
  16. Finish off by adding jellies on top up to an hour before serving.

Watch the recipe video here:

#LEMONADE Cake

Hold up, they don't love you like I love you. via The Scran LineFull Recipe: taste.md/2wYFWWw

Posted by Tastemade on Sunday, February 11, 2018

Dessert

Pancake Kebabs

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Pancake Kebabs
Adorable mini pancakes taste better skewered with fresh fruit and drizzled with maple syrup and chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • cooking spray, for frying pan
  • Your desired toppings (we used fresh fruit, canned peaches and marshmallows)
  • maple syrup
  • chocolate sauce
  • skewers
Instructions
Make the pancake batter:
  1. Combine the flour, sugar, baking powder and salt in a bowl. In a larger bowl, combine the milk, butter and egg and whisk until fully combined. Add the dry ingredients and whisk together, but make sure not to overmix. Some lumps are fine!
  2. Heat a frying pan over medium heat and spray with cooking spray. Place small dollops of batter onto the frying pan. Cook until the surface of the pancakes develop some bubbles, about 1 minute. Flip and cook for an additional minute, then transfer to a plate.
  3. Skewer the pancakes onto skewers, adding some fruit between each pancake.
  4. Drizzle with maple syrup or chocolate sauce and enjoy!

Watch the recipe video here:

Pancake Kebabs

Adorable mini pancakes taste better skewered with fresh fruit and drizzled with maple syrup and chocolate.Full Recipe: taste.md/2DRS2BW

Posted by Tastemade on Wednesday, February 14, 2018

Dessert

Piggy Mud Bath Cake

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Piggy Mud Bath Cake
A rich, perfectly moist chocolate mud cake is made that much better with Kit Kats and piggies on top!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 600g Kit Kats
  • 150g cocoa powder
  • 520g all-purpose flour
  • 1 tsp salt
  • 1 ½ tsp bicarbonate of soda
  • 675g caster sugar
  • 525g unsalted butter, softened
  • 6 large eggs, at room temperature
  • 3 tsp vanilla extract
  • 525ml milk
  • Simple syrup (see notes)
  • Chocolate ganache
  • 600g dark cooking chocolate
  • 250g thickened cream
Piggy’s
  • 400g pink fondant
  • skewer to decorate
Instructions
Ganache
  1. To make chocolate ganache add chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow to chill at room temperature.
Piggy’s
  1. To make chilling piggy: roll a ball of fondant about the size of a large grape. Using your index finger and thumb pinch the top to make ears. Roll a little ball of fondant and flatten slightly. Add to face as the nose. Using a skewer poke in the eye holes and add nostrils. To make bellow roll another ball the same size and poke a hole for the belly button. To make chilling hands, roll two small logs of fondant and bend slightly when adding to cake to make him or her (cos girl piggy’s be chilling too) look like they’re leaning on the back of a spa. To make floating piggy repeat but make little balls of fondant (about the same size as the nose for the floating arms and legs.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray 2 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Fill two 8” cake tins with batter.
  5. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height. Drizzle both layers with simple syrup (see below)
  7. To frost, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Pipe ganache on top and add the second layer. Add ganache to the side of the cake and use a small off set spatula r table knife to spread ganache on the sides. If the ganache is really hard, microwave for 10 seconds at a time, mixing each time until it reaches spreading consistency. Stick kit kats on the side.
  8. Add ganache on top and add little fondant piggy’s into the ganache mud bath.
  9. NOTE: To make simple syrup: add 100g sugar and 100g of water in a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.

Watch the recipe video here:

Piggy Mud Bath Cake

A rich, perfectly moist chocolate mud cake… we literally want to swim in it.Full Recipe: taste.md/2xtxEXe

Posted by Tastemade on Friday, February 16, 2018