{23 notes}
Ingredients Ginger Whipped Cream 1 1/2 cups semisweet chocolate morsels 1 (16-oz.) package light brown sugar 1/2 cup butter, softened 3 large eggs 2 cups all-purpose flour 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon freshly ground nutmeg 1 (8-oz.) container sour cream 1 cup hot water 1/2 cup molasses 1 teaspoon baking soda 2 teaspoons vanilla extract Silky Ganache 1 cup toffee bits Garnishes: Gingerbread Snowflake Cookies Fresh cranberries Fresh mint Preparation 1. preheat oven to 350°. prepare ginger Whipped cream as directed in Step 1 of recipe (through chilling). 2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. 3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. 4. Sift together flour and next 5 ingredients. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). 6. Meanwhile, prepare Silky ganache. place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. cover and chill 2 to 8 hours. 7. Finish preparing ginger Whipped cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. garnish, if desired. Note: The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Lynn Brown; Centennial, Colorado, Southern Living  DECEMBER 2011 (via Chocolate-Gingerbread-Toffee Cake Recipe | MyRecipes.com)

Ingredients

  • Ginger Whipped Cream
  • 1 1/2 cups semisweet chocolate morsels
  • 1 (16-oz.) package light brown sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground nutmeg
  • 1 (8-oz.) container sour cream
  • 1 cup hot water
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • Silky Ganache
  • 1 cup toffee bits

Garnishes:

Preparation

1. preheat oven to 350°. prepare ginger Whipped cream as directed in Step 1 of recipe (through chilling).

2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

4. Sift together flour and next 5 ingredients. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans.

5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6. Meanwhile, prepare Silky ganache. place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. cover and chill 2 to 8 hours.

7. Finish preparing ginger Whipped cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. garnish, if desired.

Note:

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Lynn Brown; Centennial, Colorado, Southern Living 

DECEMBER 2011

(via Chocolate-Gingerbread-Toffee Cake Recipe | MyRecipes.com)

{113,195 notes}
mynameisabi: theinspirationtree: Nutella Mug Cake Ingredients 4 tablespoons self rising flour 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons olive or vegetable oil Method Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired. [via] Reblogging for future noms.

mynameisabi:

theinspirationtree:

Nutella Mug Cake

Ingredients

  • 4 tablespoons self rising flour
  • 4 tablespoons sugar
  • 1 egg
  • 3 tablespoons cocoa powder
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons olive or vegetable oil

Method

  1. Combine all ingredients in a large coffee mug.
  2. Whisk well with a fork until smooth.
  3. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)
  4. Top with whipped cream and a little chocolate sauce if desired.

[via]

Reblogging for future noms.

{5 notes}
(via Buttered Up: Chocolate & Zucchini Cake) Chocolate & Zucchini CakeYou’ll need: ½ cup of unsalted butter ½ cup of vegetable oil 1 of caster sugar ¾ cups of brown sugar 1 ½ teaspoon vanilla 1 teaspoon baking soda ½ teaspoon of baking powder ½ teaspoon of salt 2 large eggs ½ cup of yogurt 2 ¼ cup of all-purpose flour ¾ cup of unsweetened cocoa powder 2 teaspoons of espresso powder 2 cups of shredded zucchini ½ cup of bittersweet chocolate chips For the ganache:1 cup of heavy cream 1 ½ cup of chocolate chips Preheat your oven to 170 degrees Celsius. Grease your baking pan. Cream together the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs one at a time until well combined. Stir in the yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup of chocolate chips. Spoon the batter into your prepared pan. Bake the cake for 35-40 minutes or until a wooden skewer or thin knife inserted in the center comes out clean. Remove the cake from the oven and cool on a rack. To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a boil. Remove from heat and pour in the chocolate chips. Stir until completely combined and glossy. Allow the ganache to cool before pouring over cake.

(via Buttered Up: Chocolate & Zucchini Cake)

Chocolate & Zucchini Cake


You’ll need:

  • ½ cup of unsalted butter
  • ½ cup of vegetable oil
  • 1 of caster sugar
  • ¾ cups of brown sugar
  • 1 ½ teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • 2 large eggs
  • ½ cup of yogurt
  • 2 ¼ cup of all-purpose flour
  • ¾ cup of unsweetened cocoa powder
  • 2 teaspoons of espresso powder
  • 2 cups of shredded zucchini
  • ½ cup of bittersweet chocolate chips


For the ganache:

  • 1 cup of heavy cream
  • 1 ½ cup of chocolate chips


Preheat your oven to 170 degrees Celsius. Grease your baking pan. Cream together the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs one at a time until well combined. Stir in the yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup of chocolate chips. Spoon the batter into your prepared pan. Bake the cake for 35-40 minutes or until a wooden skewer or thin knife inserted in the center comes out clean. Remove the cake from the oven and cool on a rack. To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a boil. Remove from heat and pour in the chocolate chips. Stir until completely combined and glossy. Allow the ganache to cool before pouring over cake.

Sprite Cake, via Persephone Magazine

{Notes}

Source Here

Cake

  • 1 box Betty Crocker SuperMoist cake mix – yellow
  • 1 1/2 cup diced fresh strawberries
  • 12 oz can of Diet Sprite ( or some other low cal lemony-limey carbinated sody pop)

Topping

  • 1/2 cup pureed strawberries
  • 1 tub fat free cool whip
  • Cooking spray

How-to

  • Preheat oven to 350°
  • Spray the pans – whatever kind you want. I used Pampered Chef Minimuffin tin twice. It’s a cake mix; look at the box and figure it out.
  • Pour can of soda into a mixing bowl.
  • Empty cake mix into another bowl and whisk it to get lumps out (there are always lumps!).
  • Pour cake mix slowly into soda slowly while gently whisking.  (DO NOT POUR SODA INTO CAKE MIX, the world will end, trust me. I wouldn’t lie about something as important as cake.)
  • When mix is all wet  (technical but unsavory term: moist), fold in the diced strawberries.
  • Pour the mix into the pan/muffin tin/glass container.  The cake is not going to rise like a normal cake so you can put a little more in the pan and it is going to be OK.
  • Your baking time will depend on your oven and chosen vessel; bake until the middle is no longer jiggly and the top of it is getting golden brown.

While your cake is cooking, do the dishes or make the topping. (Dipping leftover strawberries in the cake batter bowl before you wash it is optional, but recommended.)Whiz up some strawberries in a food processor, or chop them super small and smash them a little in a bowl to get a little juice out of them.Mix with the entire tub of Cool Whip.When the cake is completely cooled, frost it however you want.

{Notes}
Blueberry Banana Cake with Cream Cheese Frosting9x13-inch cake, serves 10 to 12 3/4 cup unsalted butter, softened 1 cup white sugar 1 cup brown sugar 3 eggs 1 teaspoon vanilla extract 2 tablespoons rum (optional)  1 1/2 cups mashed bananas (from about 3 bananas) 3 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 lemon, juiced and zested 1 1/2 cups milk 2 cups blueberries, washed and picked over For the cream cheese icing: 1/4 cup butter, softened 1 (8 ounce) package light cream cheese, softened 1 teaspoon vanilla extract 1 tablespoon rum (optional) 3 cups confectioners’ sugar Pinch salt Preheat the oven to 325°F. Line a 9x13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla and rum, if using, as well as the bananas. Mix until creamy. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the icing.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan. Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes.) When the cake is firm and a tester comes out clean, remove the cake from the oven. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes. Remove from freezer and let the cake cool completely before icing. Recipe: Blueberry Banana Cake with Cream Cheese Icing | Apartment Therapy The Kitchn

Blueberry Banana Cake with Cream Cheese Frosting
9x13-inch cake, serves 10 to 12

  • 3/4 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum (optional) 
  • 1 1/2 cups mashed bananas (from about 3 bananas)
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 lemon, juiced and zested
  • 1 1/2 cups milk
  • 2 cups blueberries, washed and picked over

For the cream cheese icing:

  • 1/4 cup butter, softened
  • 1 (8 ounce) package light cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum (optional)
  • 3 cups confectioners’ sugar
  • Pinch salt

Preheat the oven to 325°F. Line a 9x13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.

In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla and rum, if using, as well as the bananas. Mix until creamy.

Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the icing.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan.

Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes.) When the cake is firm and a tester comes out clean, remove the cake from the oven. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes. Remove from freezer and let the cake cool completely before icing.

Recipe: Blueberry Banana Cake with Cream Cheese Icing | Apartment Therapy The Kitchn