Cake
If you're looking for a dessert that practically yells celebrate, it would have to be Cake. To that end, here are six yummy cake recipes, including Secret Devilish Chocolate Cake (which has a surprise ingredient) and Easy Brooklyn Blackout Cake. Enjoy!
OLD-FASHIONED COCONUT CAKE
This is from Lisa Donovan in The New York Times cooking newsletter. For this yumminess, Lisa wrote, "The variations of coconut cake in the South are nearly endless and depend a lot on where you live. Pecans make an appearance on occasion. The frostings range from cream cheese to buttercream. Yellow cake layered tightly with custard and topped with meringue is not uncommon either. This version, though, is simple and traditional, and about as delicate and old-fashioned as they come. It is pared down to a soft white cake and a delightful Swiss buttercream that centers the coconut. It’s a perfectly elegant way to celebrate spring and all of the holidays that come with it."
Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 10 to 12 servings
This yumminess was featured in "A Cake With Nothing to Hide," and can be viewed online at https://cooking.nytimes.com/recipes/1026742-old-fashioned-coconut-cake. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Cake
Softened butter, coconut oil or baking spray, for the pans
3-3/4 cups cake flour, plus more for the pans
1 tablespoon baking powder
1-1/2 teaspoons coarse kosher salt (such as Morton)
3/4 teaspoon baking soda
1-1/2 cups unsweetened coconut milk, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon vanilla extract
2 teaspoons coconut extract
5 large egg whites, at room temperature
1 cup plus 2 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
1-1/2 cups sweetened shredded coconut (preferably Baker’s Angel Flake)
For the Swiss Buttercream Frosting
6 large egg whites, at room temperature
1-1/2 cups granulated sugar
2 cups unsalted butter, cut into small cubes and softened to room temperature
3/4 cup powdered sugar, sifted
1 vanilla bean, scraped, or 2 teaspoons vanilla paste
1 tablespoon brandy or rum (optional)
2 teaspoons coconut extract
Large pinch salt
3 to 4 cups sweetened shredded coconut (preferably Baker’s Angel Flake), as desired
Preparation
Heat the oven to 350 degrees. Prepare the cake: Lightly coat the bottom and sides of 3 (9-inch) cake pans with butter and dust with flour. Line the bottoms with rounds of parchment paper then butter and flour the parchment.
In a large bowl, whisk together flour, baking powder, salt and baking soda. In a large measuring cup with a spout, whisk together coconut milk, buttermilk, vanilla extract and coconut extract. Set aside.
In the bowl of a stand mixer with the whisk attachment (or with a hand mixer, or whisking by hand), beat egg whites until they form firm peaks, 1 to 2 minutes. If using a stand mixer, scoop the egg whites into a different bowl and reuse the mixing bowl for the next step; there’s no need to clean it. Set beaten whites aside.
In the stand mixer bowl, with the paddle attachment (or in a separate bowl with a hand mixer), cream butter and granulated sugar together over medium-high speed for several minutes, until extremely fluffy, scraping the bowl often.
With the mixer on medium-high, alternate adding one third of the dry and half of the wet ingredients, beginning and ending with the dry, scraping well before and after each addition. Add the shredded coconut and beat on medium-high for about 30 seconds, until well combined.
Remove bowl from the stand mixer, if using, and scrape the paddle well. (If the bowl seems very full, transfer the batter to a larger bowl to allow space for adding the egg whites.) Add a third of the beaten egg whites and, using a flexible spatula, fold into the batter by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating two more times until no streaks are visible and the egg whites are just incorporated.
Evenly distribute the batter among the prepared pans and place in the oven on the middle rack. (All three are likely to fit on one rack, but if they don’t you will need to rotate the positions of the pans halfway through baking.) Bake for 21 to 24 minutes, until the tops are slightly browned. Let cakes cool in the pans on wire racks for at least 30 minutes before turning out of the pans to cool completely. (Cooled cake layers can be wrapped and refrigerated for up to 2 days, or frozen for up to 1 month. To assemble a cake using frozen layers, thaw them overnight at room temperature, still wrapped.)
Prepare the frosting: In a clean, dry bowl of a stand mixer or metal mixing bowl (any fat or water can destabilize your egg whites), combine the egg whites and sugar and place over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water. Whisk over the double boiler until your sugar has dissolved fully, about 3 minutes. (When you pinch a little between your fingers, it should not feel gritty.) Remove from the heat and beat the egg whites and sugar together rapidly with a whisk or with a stand mixer over high speed until the whites form shiny, stiff peaks, 3 to 4 minutes.
With the mixer on medium-high speed, add the room temperature butter gradually, a few pieces at a time, and beat just until fully incorporated and fluffy. (Do not overbeat or the mixture might break; see Tip.) Feel free to start and stop the mixer frequently to help control incorporation. Add the powdered sugar and quickly whisk to combine. Add the vanilla, brandy (if using), coconut extract and salt, and mix until just combined. If desired, gently fold in about 1 cup shredded coconut to the frosting, reserving the rest to decorate the exterior.
To assemble: Using a long serrated knife, trim the domed top off each cake layer to create a level surface. Place one cake layer on a serving platter, cut side up. Top with about 1-1/2cups of frosting; spread evenly. If frosting is soft, chill in the refrigerator for a few minutes before adding the next layer. Repeat with the second layer, cut side up, then top with the final layer, cut side down. Using a large offset spatula, spread a crumb coat (a thin layer of frosting) evenly on the top and sides of the cake. Chill to set the frosting, about 20 minutes.
If desired, spread some of the shredded coconut evenly on a sheet pan and lightly toast in a 350-degree oven for a few minutes, stirring frequently so it does not burn. Let cool completely, then toss with the remaining shredded coconut.
Cover the chilled cake evenly with the remaining frosting, then immediately add the shredded coconut as desired, pressing lightly to adhere. The frosted cake will keep, loosely covered, at room temperature for up to 2 days; refrigerate leftovers for up to 1 week.
Tip
If your frosting breaks and separates, don’t panic! You can simply speed up your mixer slightly until the frosting smooths out. The resulting frosting will be slightly deflated, with less volume, but will still taste just as good. To make up for some lost volume, you could add another 1/2 cup softened butter and 1/3 cup sifted powdered sugar to increase your yield and adjust the flavorings accordingly.
ORANGE DREAM ANGEL CAKE
This is from Everyday Diabetic Recipes, and begins, "This cake is so light and so refreshing you'll think you've stepped into a dream. Truth is, our Orange Dream Angel Cake reminds us of those orange and cream pops we dream about in the summertime. You and your gang are going to love this no-bake dessert!"
Chill Time: 2 hours; Serves: 15; Serving Size: 1 (2-1/2 x 3-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Orange-Dream-Angel-Cake.
Ingredients
1 (10-inch) prepared angel food cake, cut into 15 slices
1 (.3-ounce) package sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
1 (1-ounce) package sugar-free instant vanilla pudding mix
1-1/2 cup fat-free milk
2 teaspoons orange zest
1 (8-ounce) container fat-free frozen whipped topping, thawed
1 orange, cut into slices for garnish
Directions
In a 9- x 13-inch baking dish, arrange cake slices.
In a medium bowl, dissolve gelatin in boiling water and stir in cold water. Slowly pour over cake, then refrigerate 1 hour.
In a large bowl, whisk vanilla pudding mix and milk until thickened. Stir in orange zest and whipped topping. Evenly spread over cake.
Cover and refrigerate 1 hour, or until ready to serve. Garnish with orange slices.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
5-MINUTE MOLTEN CHOCOLATE MUG CAKE
This is from Leah Colins, Senior Culinary Editor at Serious Eats. For this yumminess, Leah wrote, "Sometimes you have the desire for a homemade cake, but not one shred of desire to turn on the oven, grease cake pans, and pull out the stand mixer to make batter. Sometimes there's no one else around and it's only yourself you've got to please. Sometimes you just want cake now—like within the next five minutes..."
Leah added, "This cake is so simple to prepare that you could even double the recipe and microwave two mugs at once for a quick, warm, à la minute dessert for two. Top it off with a dollop of whipped cream or a scoop of ice cream. Maybe my favorite part of the recipe is that it requires almost no equipment to prep—just one small bowl and one mug. It’s easy to prepare and even easier to clean up, so you can focus on every single chocolatey bite."
Thank you, Leah, for posting this!
Cook Time: 5 minutes; Total Time: 5 minutes; Serves: 1 or 2
To view this yumminess online (and to read the rest of what Leah wrote about this), go to https://www.seriouseats.com/chocolate-mug-cake-recipe-11678945.
Ingredients
2 tablespoons (16 g) all-purpose flour
2 tablespoons (25 g) sugar
4 teaspoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt use a pinch
1 ounce (28 g) milk or dark chocolate broken into roughly 1-inch pieces or chocolate chips, divided (see notes)
2 tablespoons (28 g) unsalted butter, cut into 4 pieces
1 large egg, lightly beaten
1 teaspoon vanilla extract
Directions
In a small bowl, whisk flour, sugar, cocoa, baking powder, and salt together. To a 12-ounce mug, add half of chocolate pieces with butter. Microwave butter and chocolate pieces at 50% power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
Add flour mixture, egg, and vanilla and using a fork, thoroughly mix until smooth and well combined (being sure to scrape corners of mug).
Press remaining chocolate pieces into center of cake until top of chocolate pieces are flush with top of cake. Microwave cake at 50% power until cake is firm but top is just wet and tacky to the touch, 15 to 30 seconds (cake may rise above edge of mug, but should not overflow). Let cake rest for 2 minutes. Serve.
Special Equipment
12-ounce microwave-safe mug, microwave
Notes
I developed this recipe in a full-size 1,000-watt microwave. If the wattage of your microwave is less than or greater than 1,000 watts, you will need to increase or decrease the cooking times throughout to reach the visual cues. I recommend writing down the cooking time once you've dialed it in for your particular microwave.
I prefer bar chocolate (milk, dark, or bittersweet), as chocolate chips are harder to insert into the cake to form the molten center, but chocolate chips will do in a pinch.
Make-Ahead and Storage
The mug cake is best enjoyed immediately.
EASY BROOKLYN BLACKOUT CAKE
This is from Mark Beahm at Simply Recipes. For this recipe, Mark wrote, "When I lived in Boston, I often took the train down to New York City to visit a museum, see a show, and try all the bakeries (recipe research, of course). One lucky week, my husband and I were asked to pet sit for a friend at her Prospect Heights apartment. On the way back from my twice-daily walks with Reese, our yellow lab for the week, I’d pick up a pastry from Ciao Gloria or Little Cupcake Bakeshop around the corner.
"Once we were back at my friend’s apartment, we’d both indulge in our treats. For me, whatever New York classic caught my eye, and for Reese (since I couldn’t share), a dog treat or a spoonful of peanut butter. I loved the black and white cookie from Ciao Gloria, but it was the slice of Brooklyn blackout cake at Little Cupcake Bakeshop that made me consider a permanent takeover of our friend’s apartment."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Servings: 12 servings; Yield 1 (9x13-inch) cake
To view this online, as well as to read the rest of what Mark wrote, go to https://www.simplyrecipes.com/easy-brooklyn-blackout-cake-recipe-8745470.
Ingredients
For the whipped ganache
8 ounces semi-sweet or bittersweet chocolate (not chocolate chips), finely chopped
1 cup heavy cream
For the chocolate cake
Cooking spray
3/4 cup unsweetened cocoa powder
3/4 cup hot water or coffee
1-2/3 cups packed brown sugar
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
Directions
Make the ganache:
Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.
Make the Cake:
Preheat the oven to 350°F.
Grease a 9x13-inch cake pan generously with butter or baking spray.
Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.
Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.
When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.
Tip
If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.
Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.
Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.
SECRET DEVILISH CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
OLD-FASHIONED COCONUT CAKE
This is from Lisa Donovan in The New York Times cooking newsletter. For this yumminess, Lisa wrote, "The variations of coconut cake in the South are nearly endless and depend a lot on where you live. Pecans make an appearance on occasion. The frostings range from cream cheese to buttercream. Yellow cake layered tightly with custard and topped with meringue is not uncommon either. This version, though, is simple and traditional, and about as delicate and old-fashioned as they come. It is pared down to a soft white cake and a delightful Swiss buttercream that centers the coconut. It’s a perfectly elegant way to celebrate spring and all of the holidays that come with it."
Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 10 to 12 servings
This yumminess was featured in "A Cake With Nothing to Hide," and can be viewed online at https://cooking.nytimes.com/recipes/1026742-old-fashioned-coconut-cake. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Cake
Softened butter, coconut oil or baking spray, for the pans
3-3/4 cups cake flour, plus more for the pans
1 tablespoon baking powder
1-1/2 teaspoons coarse kosher salt (such as Morton)
3/4 teaspoon baking soda
1-1/2 cups unsweetened coconut milk, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon vanilla extract
2 teaspoons coconut extract
5 large egg whites, at room temperature
1 cup plus 2 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
1-1/2 cups sweetened shredded coconut (preferably Baker’s Angel Flake)
For the Swiss Buttercream Frosting
6 large egg whites, at room temperature
1-1/2 cups granulated sugar
2 cups unsalted butter, cut into small cubes and softened to room temperature
3/4 cup powdered sugar, sifted
1 vanilla bean, scraped, or 2 teaspoons vanilla paste
1 tablespoon brandy or rum (optional)
2 teaspoons coconut extract
Large pinch salt
3 to 4 cups sweetened shredded coconut (preferably Baker’s Angel Flake), as desired
Preparation
Heat the oven to 350 degrees. Prepare the cake: Lightly coat the bottom and sides of 3 (9-inch) cake pans with butter and dust with flour. Line the bottoms with rounds of parchment paper then butter and flour the parchment.
In a large bowl, whisk together flour, baking powder, salt and baking soda. In a large measuring cup with a spout, whisk together coconut milk, buttermilk, vanilla extract and coconut extract. Set aside.
In the bowl of a stand mixer with the whisk attachment (or with a hand mixer, or whisking by hand), beat egg whites until they form firm peaks, 1 to 2 minutes. If using a stand mixer, scoop the egg whites into a different bowl and reuse the mixing bowl for the next step; there’s no need to clean it. Set beaten whites aside.
In the stand mixer bowl, with the paddle attachment (or in a separate bowl with a hand mixer), cream butter and granulated sugar together over medium-high speed for several minutes, until extremely fluffy, scraping the bowl often.
With the mixer on medium-high, alternate adding one third of the dry and half of the wet ingredients, beginning and ending with the dry, scraping well before and after each addition. Add the shredded coconut and beat on medium-high for about 30 seconds, until well combined.
Remove bowl from the stand mixer, if using, and scrape the paddle well. (If the bowl seems very full, transfer the batter to a larger bowl to allow space for adding the egg whites.) Add a third of the beaten egg whites and, using a flexible spatula, fold into the batter by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating two more times until no streaks are visible and the egg whites are just incorporated.
Evenly distribute the batter among the prepared pans and place in the oven on the middle rack. (All three are likely to fit on one rack, but if they don’t you will need to rotate the positions of the pans halfway through baking.) Bake for 21 to 24 minutes, until the tops are slightly browned. Let cakes cool in the pans on wire racks for at least 30 minutes before turning out of the pans to cool completely. (Cooled cake layers can be wrapped and refrigerated for up to 2 days, or frozen for up to 1 month. To assemble a cake using frozen layers, thaw them overnight at room temperature, still wrapped.)
Prepare the frosting: In a clean, dry bowl of a stand mixer or metal mixing bowl (any fat or water can destabilize your egg whites), combine the egg whites and sugar and place over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water. Whisk over the double boiler until your sugar has dissolved fully, about 3 minutes. (When you pinch a little between your fingers, it should not feel gritty.) Remove from the heat and beat the egg whites and sugar together rapidly with a whisk or with a stand mixer over high speed until the whites form shiny, stiff peaks, 3 to 4 minutes.
With the mixer on medium-high speed, add the room temperature butter gradually, a few pieces at a time, and beat just until fully incorporated and fluffy. (Do not overbeat or the mixture might break; see Tip.) Feel free to start and stop the mixer frequently to help control incorporation. Add the powdered sugar and quickly whisk to combine. Add the vanilla, brandy (if using), coconut extract and salt, and mix until just combined. If desired, gently fold in about 1 cup shredded coconut to the frosting, reserving the rest to decorate the exterior.
To assemble: Using a long serrated knife, trim the domed top off each cake layer to create a level surface. Place one cake layer on a serving platter, cut side up. Top with about 1-1/2cups of frosting; spread evenly. If frosting is soft, chill in the refrigerator for a few minutes before adding the next layer. Repeat with the second layer, cut side up, then top with the final layer, cut side down. Using a large offset spatula, spread a crumb coat (a thin layer of frosting) evenly on the top and sides of the cake. Chill to set the frosting, about 20 minutes.
If desired, spread some of the shredded coconut evenly on a sheet pan and lightly toast in a 350-degree oven for a few minutes, stirring frequently so it does not burn. Let cool completely, then toss with the remaining shredded coconut.
Cover the chilled cake evenly with the remaining frosting, then immediately add the shredded coconut as desired, pressing lightly to adhere. The frosted cake will keep, loosely covered, at room temperature for up to 2 days; refrigerate leftovers for up to 1 week.
Tip
If your frosting breaks and separates, don’t panic! You can simply speed up your mixer slightly until the frosting smooths out. The resulting frosting will be slightly deflated, with less volume, but will still taste just as good. To make up for some lost volume, you could add another 1/2 cup softened butter and 1/3 cup sifted powdered sugar to increase your yield and adjust the flavorings accordingly.
ORANGE DREAM ANGEL CAKE
This is from Everyday Diabetic Recipes, and begins, "This cake is so light and so refreshing you'll think you've stepped into a dream. Truth is, our Orange Dream Angel Cake reminds us of those orange and cream pops we dream about in the summertime. You and your gang are going to love this no-bake dessert!"
Chill Time: 2 hours; Serves: 15; Serving Size: 1 (2-1/2 x 3-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Orange-Dream-Angel-Cake.
Ingredients
1 (10-inch) prepared angel food cake, cut into 15 slices
1 (.3-ounce) package sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
1 (1-ounce) package sugar-free instant vanilla pudding mix
1-1/2 cup fat-free milk
2 teaspoons orange zest
1 (8-ounce) container fat-free frozen whipped topping, thawed
1 orange, cut into slices for garnish
Directions
In a 9- x 13-inch baking dish, arrange cake slices.
In a medium bowl, dissolve gelatin in boiling water and stir in cold water. Slowly pour over cake, then refrigerate 1 hour.
In a large bowl, whisk vanilla pudding mix and milk until thickened. Stir in orange zest and whipped topping. Evenly spread over cake.
Cover and refrigerate 1 hour, or until ready to serve. Garnish with orange slices.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
5-MINUTE MOLTEN CHOCOLATE MUG CAKE
This is from Leah Colins, Senior Culinary Editor at Serious Eats. For this yumminess, Leah wrote, "Sometimes you have the desire for a homemade cake, but not one shred of desire to turn on the oven, grease cake pans, and pull out the stand mixer to make batter. Sometimes there's no one else around and it's only yourself you've got to please. Sometimes you just want cake now—like within the next five minutes..."
Leah added, "This cake is so simple to prepare that you could even double the recipe and microwave two mugs at once for a quick, warm, à la minute dessert for two. Top it off with a dollop of whipped cream or a scoop of ice cream. Maybe my favorite part of the recipe is that it requires almost no equipment to prep—just one small bowl and one mug. It’s easy to prepare and even easier to clean up, so you can focus on every single chocolatey bite."
Thank you, Leah, for posting this!
Cook Time: 5 minutes; Total Time: 5 minutes; Serves: 1 or 2
To view this yumminess online (and to read the rest of what Leah wrote about this), go to https://www.seriouseats.com/chocolate-mug-cake-recipe-11678945.
Ingredients
2 tablespoons (16 g) all-purpose flour
2 tablespoons (25 g) sugar
4 teaspoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt use a pinch
1 ounce (28 g) milk or dark chocolate broken into roughly 1-inch pieces or chocolate chips, divided (see notes)
2 tablespoons (28 g) unsalted butter, cut into 4 pieces
1 large egg, lightly beaten
1 teaspoon vanilla extract
Directions
In a small bowl, whisk flour, sugar, cocoa, baking powder, and salt together. To a 12-ounce mug, add half of chocolate pieces with butter. Microwave butter and chocolate pieces at 50% power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
Add flour mixture, egg, and vanilla and using a fork, thoroughly mix until smooth and well combined (being sure to scrape corners of mug).
Press remaining chocolate pieces into center of cake until top of chocolate pieces are flush with top of cake. Microwave cake at 50% power until cake is firm but top is just wet and tacky to the touch, 15 to 30 seconds (cake may rise above edge of mug, but should not overflow). Let cake rest for 2 minutes. Serve.
Special Equipment
12-ounce microwave-safe mug, microwave
Notes
I developed this recipe in a full-size 1,000-watt microwave. If the wattage of your microwave is less than or greater than 1,000 watts, you will need to increase or decrease the cooking times throughout to reach the visual cues. I recommend writing down the cooking time once you've dialed it in for your particular microwave.
I prefer bar chocolate (milk, dark, or bittersweet), as chocolate chips are harder to insert into the cake to form the molten center, but chocolate chips will do in a pinch.
Make-Ahead and Storage
The mug cake is best enjoyed immediately.
EASY BROOKLYN BLACKOUT CAKE
This is from Mark Beahm at Simply Recipes. For this recipe, Mark wrote, "When I lived in Boston, I often took the train down to New York City to visit a museum, see a show, and try all the bakeries (recipe research, of course). One lucky week, my husband and I were asked to pet sit for a friend at her Prospect Heights apartment. On the way back from my twice-daily walks with Reese, our yellow lab for the week, I’d pick up a pastry from Ciao Gloria or Little Cupcake Bakeshop around the corner.
"Once we were back at my friend’s apartment, we’d both indulge in our treats. For me, whatever New York classic caught my eye, and for Reese (since I couldn’t share), a dog treat or a spoonful of peanut butter. I loved the black and white cookie from Ciao Gloria, but it was the slice of Brooklyn blackout cake at Little Cupcake Bakeshop that made me consider a permanent takeover of our friend’s apartment."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Servings: 12 servings; Yield 1 (9x13-inch) cake
To view this online, as well as to read the rest of what Mark wrote, go to https://www.simplyrecipes.com/easy-brooklyn-blackout-cake-recipe-8745470.
Ingredients
For the whipped ganache
8 ounces semi-sweet or bittersweet chocolate (not chocolate chips), finely chopped
1 cup heavy cream
For the chocolate cake
Cooking spray
3/4 cup unsweetened cocoa powder
3/4 cup hot water or coffee
1-2/3 cups packed brown sugar
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
Directions
Make the ganache:
Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.
Make the Cake:
Preheat the oven to 350°F.
Grease a 9x13-inch cake pan generously with butter or baking spray.
Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.
Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.
When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.
Tip
If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.
Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.
Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.
SECRET DEVILISH CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
Comments
Post a Comment