4 tablespoons (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
1/2 cup hot water
1 cup plus 2 teaspoons granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
1/2 cup whole milk
1 cup heavy cream
6 ounces bittersweet chocolate, grated
1 pint raspberries
1/4 cup crème de cassis (or brandy or rum)

Method

1. Heat oven to 350°F. Butter and flour an 8 1/2-inch cake pan.
2. In a large saucepan over medium-low heat, melt together the butter and unsweetened chocolate. Remove from heat.
3. Add the hot water and 1 cup of the sugar. Mix together, then set aside to cool.
4. Whisk together the flour, baking soda, salt, and baking powder to break up any lumps and aerate the mixture.
5. Whisk the egg and vanilla extract into the chocolate mixture until well incorporated.
6. Add the vinegar to the milk and mix. Alternately whisk the milk and flour mixtures into the chocolate mixture until both are thoroughly incorporated.
7. Pour the mixture into the cake pan. Bake for 30 to 35 minutes.
8. Check the cake at 30 minutes. It’s done if a cake tester or toothpick inserted into the center comes out clean. When the cake is done, remove it from the oven and allow to cool in the pan.
9. In a large bowl, whip together the heavy cream and 2 teaspoons of sugar until they form soft peaks. Grate the bittersweet chocolate and set aside. Rinse the raspberries.
10. Run a knife around the perimeter of the cooled cake, and invert the cake onto a plate. Slice the cake in half, horizontally, to make a top half and a bottom half. Sprinkle each cut side generously with crème de cassis. Place the bottom half on a platter or an inverted cake pan, cut side up.
11. With a spatula, spread 1/3 of the whipped cream over the cut side of the bottom half. Stack the top half, cut side up, on the bottom half. Spread the remaining whipped cream over the top and sides of the cake. To garnish, scatter some of the raspberries on the top, and press the grated bittersweet chocolate onto the sides. Put the cake in the refrigerator until it’s time for dessert.

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze (recipe below)

Method

1. Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
2. Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
3. Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.

Rum Butter Glaze:
Melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.

Cake:
1/2 – cup unsweetened cocoa powder
1 – tablespoon instant coffee powder
1/2 – cup hot water
1/2 – milk
13/4 – cups cake flour
1/2 – teaspoon baking powder
1 – teaspoon baking soda
1/2 – cup butter
11/4 – cups sugar
2 – eggs
1/2 teaspoon vanilla

Coffee Cream Frosting:
1 – tablespoon instant coffee powder
1 – tablespoon crème de cacao
1 – cup chilled all-purpose cream
1/4 – cup confectioners’ or powdered sugar

Topping:
Sliced fresh kiwi, stawberries, orange, or any fruit in season.

Method

1. Preheat oven to 350F, Grease and line two 9-inch round layer pans. Set aside.
2. Dissolve cocoa powder and coffee in hot water. Add milk then set aside. In another bowl, combine cake flour, baking powder and baking soda. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add the flour mixture alternately with the liquid ingredients into the creamed mixture.
4. Pour into prepared pans and bake for 20-25 minutes or until toothpick inserted in the center of the cake comes out clean. Coll. Prepare frosting.
5. In a bowl, combine instant coffee, creme de cacao and all-purpose cream. Whip until stiff and double in volume. Fold in the confectioners’ sugar.
6. To Assemble: Put the first layer of cakre on a platter. Spread come of the coffee cream frosting over the cake then top with half of the fresh fruits. Put second cake layer. Top with remaining coffee cream and fruits. Chill before serving.

Filling and Topping:
4 cups whipping cream
1/2 stick unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped-plus 2 ounces chopped separately
1/3 cup rum
2 teaspoons vanilla extract

Syrup:
1/4 cup water
2 tablespoons sugar
2 tablespoons rum

Cake:
1 1/2 teaspoons vanilla extract
1 teaspoon instant coffee
2/3 cup cake flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3 large eggs-separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Method

Filling:

1. Stir first 3 ingredients in large saucepan over medium-high heat until sugar dissolves and cream comes to a simmer.
2. Remove from heat. Add 20 ounces chocolate. Whisk until melted and smooth.
3. Whisk in vanilla and rum.
4. Transfer 1 cup warm chocolate mixture to small bowl. Whisk in remaining 2 ounces of chocolate. Cover,set aside,and let stand at room temperature. This will be the topping.
5. Transfer remaining chocolate mixture to a large bowl for the filling.
6. Chill until cold and thick. At least 6 hours.

Syrup:

1. Stir water and sugar in small saucepan over low heat just until sugar dissolves.
2. Remove from heat and mix in rum. Let stand.

Cake:

1. Preheat oven to 350 degrees.
2. Grease and flour 9″x 9″ x 2″ cake pan.
3. Combine vanilla and coffee powder in a small bowl or cup. Swirl to dissolve coffee.
4. Sift flour,cocoa,and baking soda into small bowl.
5. Using an electric mixer,beat egg yolks and 1/2 cup sugar in medium mixing bowl until thick and light in color,about 3 minutes. Beat in coffee/vanilla mixture.
6. Using clean dry beaters,beat egg whites,cream of tartar,and salt in large bowl untl soft peaks form.
7. Gradually add 1/4 cup sugar and continue beating until stiff but not dry. Fold egg whites into yolk mixture alternating with flour mixture.
8. Pour batter into prepared pan.
9. Bake for 18 minutes.
10. Cool cake in pan. Cake will shrink slightly.
11. Turn cake out onto flat surface and cut in half horizontally using serrated knife. Place bottom half on plate cut side up.
12. Drizzle half of syrup over layer.
13. Using electric mixer,beat cold chocolate filling until thick,creamy,and spreadable. Spread all of filling evenly over cake layer. Filling layer will be about an inch thick.
14. Drizzle remaining syrup over cut side of second cake layer.
15. Place layer syrup side down on top of filling. Press gently.
16. Rewarm topping until just pourable and pour over center of cake.
17. Using a knife or spatula,carefully spread to edges. It’s okay if a little runs over.
18. Cover with cake dome and chill until ready to serve.

Cake:
1 Cup Hazelnuts
1 Cup Icing Sugar
2/3 Cup Flour
2 Tablespoons Cocoa Powder
2 1/2 Teaspoons Baking Powder
Pinch of Cinnamon
1/2 Cup Unsalted Butter
2 Large Eggs Plus 1 Egg Yolk
2 Teaspoons Vanilla
1 Ripe Pear, Peeled, and Cut Into 1/2 Dice
1/2 Cup Mini Chocolate Chips

Pear Compote:
4 Ripe Pears, Peeled and Cut Into 1/2 Inch Dice
1/2 Cups Chopped Hazelnuts
1/2 Cup White Wine
4 Tablespoons Butter
4 Tablespoons Sugar
1/2 Teaspoon Cinnamon

Topping:
(8oz) Container Whipping Cream
1/2 Cup Powdered Sugar

Method

1. For the cake, preheat the oven to 325 degrees F. Spread the nuts out on a baking sheet and toast for about 10 minutes or until they begin to change color. Place the warm nuts in a kitchen towel and rub, to remove as much of the skins as possible. Raise the oven temperature to 375 degrees F. Place the nuts in a food processor and grind finely.
2. Butter and flour a 9″ cake pan. In a bowl, mix together the nuts, flour, cocoa, baking powder and cinnamon. In a separate bowl beat the butter and sugar until fluffy. Add the eggs, extra yolk and vanilla, beating after each addition. Add the dry ingredients and mix well. Fold in the chopped pear and chocolate chips. Bake for about 30 minutes or until a knife comes out clean. Cool.
3. To prepare the compote, put all the ingredients except the nuts in a pan and cook until the pears are tender and the mixture is thickened. Fold in the chopped nuts. Whip the heavy cream until thick peaks form, adding the sugar towards the end.
4. To serve, place a slice of cake on a plate, spoon a little of the compote over it, and add a dollop of whip cream.

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

2 pounds sweet potatoes, (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (NOT self-raising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Method

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2 -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a thoothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on tope of cake, and serve. Serves 8 to 10.

Cake:
120g almond meal
200g dark cooking chocolate (couverture)
100g softened butter (not margarine)
100g castor sugar
2 eggs
touch of vanilla essence

Chantilly Cream:
Thickened cream
Castor sugar
Brandy (just a tablespoon would do, or Baileys or Kahlua … take your pick)
Vanilla essence

Method

1. Preheat oven to 160°C (140°C fan forced)
   Prepare cake tin. 8” Spring form tin: grease, then flour to prevent sticking. 8” Normal tin: line with baking paper.
2. Melt the chocolate and add the almond meal, combine well. Set aside and keep warm, so it doesn’t set before the next bits are added … or work quickly!
3. Cream the sugar with the butter until it is utterly combined with the butter. Add the eggs one at a time to the part 2 mixture, incorporating each one fully before adding the next. Add vanilla essence.
4. Fold this combined mixture very gently into the chocolate base mixture, keeping it light and fluffy. Pour into the prepared cake tin and level.
5. Cook for 45 minutes, or until skewer inserted into centre comes out clean (timing depends on the oven consistency). Cool in tin. Turn out, slice and serve with Chantilly Cream or a scoop of ice cream.

Chantilly Cream:

1. Whip to desired consistency. The ‘dollop’ method would require less whipping than that required for piping.
2. Can also be topped with brandy soaked strawberries or cherries to make a ‘pseudo’ Black Forrest torte and dusted with pure icing sugar. Possibilities are endless. Use your imagination and enjoy!

How visitors found this page:

• chocolate almond meal cake
• gluten free chocolate cake recipe
• gluten free chocolate mousse cake
• gluten free cupcake recipes

1 (18.25 ounce) package coconut cake mix
1 small package of instant coconut cream pudding
1 cup sour cream
2 eggs
1/2 cup oil
1/2 cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut

Glaze:
2 cups of confectioners sugar
2 tablespoons coconut rum
1 cup flaked coconut

Method

1. Preheat oven to 350 degrees. Grease a 9 inch Bundt pan
2. In a medium bowl stir together the cake mix and pudding mix.
3. Add the sour cream,eggs, oil, rum. Mix until smooth and well blended, the fold in the white chocolate chips and ccconut
4. Bake for 1 hour until cake springs back to the touch. Allow cake to cool for 10minutes in the pan then turn out onto a wire rack to cool completely.

Glaze:
In a small bowl combine cinfectioners sugar and rum. Whisk until smooth and of a drizzling consinstency. When cake is cooled drizzle icing over cak with a zigzag moition. Sprinkle with coconut over wet icing.

How visitors found this page:

• alcohol in cakes recipe
• coconut rum cheesecake recipe
• coconut sour cream rum cake recipe

Cake:
9 ounces bittersweet chocolate, minimum 70% cocoa solids
1/2 unsalted butter, softened
6 eggs: 2 whole, 4 separated
3/4 cup superfine sugar
2 tablespoons Cointreau (optional)
Grated zest of 1 orange (optional)

Cream topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
half teaspoon unsweetened cocoa powder for sprinkling

Equipment: 9 inch springform cake pan

Method

1. Preheat the oven to 350ºF.
2. Line the bottom of the cake pan with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites are holding their shape but are not too stiff.
6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
7. Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly.
8. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
9. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the cake from its pan. Don’t worry about cracks or rough edges:
   it’s the crater look we’re going for here.
10. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
11. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.