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Black Forest Cake

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Perhaps I may have given off the impression that I hated making desserts that needed baking. That’s not what I was aiming for at all. In all honestly, I do prefer no-bake sweets and desserts better. If I did go through the trouble of baking some desserts, there are really special people I wanted to please that day.

Today is one of those special occasions. I have just finished off the last slice of this delicious cake. There are many variations of this recipe and rarely do I find something worth doing again and again. In fact, this cake is so delectable that I always give them out as birthday cakes to many of my adult friends and family.

Making this will require an assistant because it’s more fun that way. Gather up your kids when you’re in the process of whipping up the frosting so that they can lick off the extras on the bowl or spatula. I tell you, baking would be less tedious this way.

Ingredients

  • 2 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners’ sugar

Description

  1. Prepare the oven and preheat to 350 °F or about 175°C. Next, grease two 9-inch round cake pans. Dust it with flour and cover each of the bottoms with wax paper.
  2. Combine 2 cups of sugar, flour, cocoa and baking powder, baking soda and salt in a large bowl. Mix these dry ingredients well. Then add all the wet ingredients: eggs, milk, oil and a tablespoon of vanilla and beat until well blended. Pour this batter into the greased pans.
  3. Place them in the oven and bake for 35 minutes. Another way to test is to thrust a toothpick in the middle of the cake and take it out. When it comes out clean, the cake is done. Let cool for about 10 minutes on a wire rack and then remove from the pan.
  4. Prepare your cherries by draining the syrup and reserving half a cup of this juice. Then in a separate bowl, combine the juice, the cherries, cornstarch and a cup of sugar. Next, pour this over a 2-quart saucepan. Allow to cook over low heat until thickened. Make sure you’re stirring constantly. Then add a teaspoon of vanilla and set aside. Cool this before using.
  5. Take out a hand mixer. In a bowl, combine whipping cream and confectioner’s sugar with the mixer until you see stiff forms appearing.
  6. It’s time to slice a layer of the cake with a long serrated knife. Be careful in doing this because you can’t break off any of the cake layers. Break apart one sliced layer into crumbs and set aside. Reserve 1 and ½ cups of frosting for decorating the cake and set aside. To assemble the cake, start by laying down a base – a sliced cake at the bottom. Spread frosting and top with cherry sauce. And then add another sliced layer and repeat the frosting and cherry sauce mix. On the last layer, use up all of the remaining frosting in order to include the sides of the cake. Pat on some of the crushed crumbs on the side. Spoon the rest of the cherry sauce in a pastry bag and start decorating the top of the cake as you wish. Be generous about frosting the top and the sides of the cake and finish off with the last of the cherry topping. Best served chilled.

Black Forest Cake 2

Chocolate Roll Cake

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Chocolate Roll Cake 2

I don’t know about you but whenever I bring home cake I always get excited. But then again, I’m always in a good mood when desserts are on the table. I am never in a bad mood when making them or when buying from the cake shop. What’s not to like about cakes, right?

They come in all shapes and sizes. They’re both colorful and delicious; it’s what makes significant moments like birthdays and weddings more special. I can’t imagine ever celebrating anything without a cake present. It’s absurd to me.

At home I always celebrate small milestones especially when my kids make them. And every time we celebrate that, I always have this cake prepared for them. It’s the no non-sense cake. It’s made out of chocolate and comes in a roll. My entire family adores chocolates and cakes; so this is just the perfect recipe that gives us the best of both worlds. It’s a bit tricky to make but all worth it in the end. I know you might have other chocolate roll cakes in your life, but you haven’t had one like this.

Ingredients

  • 5 eggs
  • 1/2 teaspoon cream of tartar
  • 1 cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream, whipped
  • 1/4 cup confectioners’ sugar for dusting
  • 1/4 cup all-purpose flour

Description

  1. Begin by preheating the oven to 325°F. Next, take a parchment paper and place it on a 15 and a half by 10 and a half inches jelly roll pan. Grease and flour slightly.
  2. Next, separate the eggs. Then beat the egg whites with the cream of tartar until they stiffen. Gradually add in ½ cup of sugar.
  3. Then, sift the remaining sugar, cocoa and flour together in a large bowl. Beat the egg yolks and fold it into the dry (flour) mixture.
  4. Next, add the vanilla. Knowing that the egg yolk mixture would be stiff, carefully fold it into the beaten egg whites.
  5. Pour this batter into the jelly roll pan and spread evenly.
  6. Place the pan into the oven and bake for 20 minutes. Let the cake cool for another 5 minutes.
  7. Remove from the oven and turn over into a paper towel sprinkled with confectioner’s sugar. Then peel off the parchment paper and roll the cake up with the towel.
  8. Allow the cake to cool off completely. Unroll the cake and then spread the whipped cream. Then, roll it again back into shape.
  9. You have two sauce choices to serve the cake with; Foamy Butter Sauce or Fudge Sauce.
  10. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. This serves 8.

Chocolate Mocha Cake

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Chocolate Mocha Cake 2
If you’ve been following my posts, I think It’s no secret to you that my family loves chocolate. The kids want it and so do I. But the better half, well, he’s got a craving like no other. And you can easily guess what it is. He craves for a different kind of “chocolate” cake.

Chocolate mocha is his weakness and that’s partly because of me. He never used to have liking for them but something has changed in the past few years. I suspect it has something to do with this cake. He’s not a cake person in general because he prefers ice cream more than any other types of desserts. Somehow, ever since I made this, he’s always wanted to have a piece every once in a while. He looks for it and asks if I got around to making one.

The other day he did muster up some courage to ask me to make it like how I manage to make dozens of cookies for the kids. And when he asks, I oblige (because he seldom requests for food related things). And like all things traditional in this household, I dedicate a space for it in my kitchen wall. This is the recipe I keep for him – the one who claims no dessert will ever make him crave for food.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee powder
  • 1 cup hot water

Description

  1. Begin by preheating the oven to 350°F or about 175°C. Grease up two 9-inch cake pans (round).
  2. In a mixing bowl, dump in all the measured dry ingredients: flour, sugar, cocoa, baking powder, soda and salt. Mix that. Add in the oil, eggs and butter milk. Give that a go in the mixer. Next, dissolve instant coffee in hot water and add to the mixture. Beat this at medium speed for 2 minutes or until batter is smooth. Then, pour this into the prepared pans.
  3. Place inside of the oven and bake for 30 to 35 minutes. Use the wooden toothpick method to determine if the cake is done. When the toothpick comes out clean, it’s ready to be taken out and cooled off. Turn out into wire racks for 10 minutes to cool completely.
  4. Use Coffee Icing to frost the cake. After frosting, melt semisweet chocolate baking squares or chips in a double broiler. When completely melted, drizzle this on the outside edges making it run down to the sides and over the top of cake. Serve when done.
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