Double Trouble Choco Bundt Cake with Choco drizzle Recipe

I've made this recipe a few times already and now it's time to share. This moist and light bundt cake is perfect for any occasion. The coffee in the batter makes the chocolate flavor intensify and combined with the sweetness.

Here's what you need:

• 2 ounces bittersweet chocolate, chopped ( I used Baker's chocolate)
• 3/4 cup canola oil
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon baking soda
• 3/4 teaspoon salt
• 1 cup strong-brewed coffee
• 1 cup buttermilk

Ganache:

• 3 ounces bittersweet chocolate, chopped ( I used Baker's chocolate )
• 1/3 cup heavy cream
• 1/2 tablespoon corn syrup
• 1/2 tablespoon unsalted butter
• Chopped up bittersweet chocolate (Optional, to sprinkle on top)

 Let's bake:

    1.    Preheat the oven to 350°. Spray a 12-cup bundt pan with Baker's Joy or your own creation of cake release. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into your mixing bowl (I used my Kitchen Aid mixing bowl) and let cool slightly. Mix in the oil and sugar and beat until smooth, then add in the egg.
    2.    In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; beat until smooth. Add the remaining dry ingredients, coffee and buttermilk and beat until smooth.
    3.    Pour the batter into the prepared bundt pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
    4.    Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
    5.    In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
    6.    Pour or drizzle the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

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OH so colorful Rainbow Cake - RECIPE

Today was a bit muggy out and I was bored. YUP! B-O-R-E-D to death and the house was quiet, even with my little man here. Sister is at Lala's house visiting, so the house is really quiet. I have no idea why I got up and decided to make a cake. Of all the simple cakes to make, I decided to make the rainbow cake.

I only have 2 same size round pan, but I managed and it went well. I made 6 colors, since indigo and violet is close, color wise.  I did make a boo boo with the yellow. I wanted to make it really bright yellow and I added a little dab of buttercup yellow and it turned orange. So in the cake it looks like I have 2 orange, but I know in my heart it's yellow. LOL!

I first saw this cake about a couple of months ago in this site,  and it has been sitting in my to do pile. So, now I can finally erase it, WOOHOO! Whisk kids site is awesome, yeah I know I use awesome a lot. I think my brain is stuck in the 90's. I even used her recipe, which I copied. For the buttercream recipe I've always used Seriouscakes recipe, but I used coconut extract instead of the vanilla.

Here's what you need for the cake (This is Whisk Kids Recipe)

• 2 sticks (226 g) butter, room temp
• 2 1/3 c (463 g) sugar
• 5 egg whites, room temp
• 2 teaspoons vanilla extract (you can use coconut extract if you want it to match the frosting)
• 3 c (426 g) flour
• 4 tsp baking powder
• ½ tsp salt
• 1 1/2 c (355 ml) milk, warmed for 30 sec in microwave to bring to room temp
• Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Here's what to do: 

1. Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have 2 and I just reused them). 
2. Sift together the flour, baking powder and salt. Set aside.
3. Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
4. Divide the batter amongst 6 bowls (It's about 1 c each, but I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each. 
5. When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. 

When you do make this cake, make sure you let me know in my Facebook Page and post your creation or comment below with your link. I would love to see it. I had a great time making this cake, specially with my little man helping me. I did end up with about half the batter which we turned into cupcakes. Which he colored blue and red. He even frosted his own cupcakes and he was very good at it. As you can see below he's very serious about his sprinkles. LOL!

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NO BAKE Choco Chip Peanut Butter Cheesecake Recipe

 

New York had a heatwave for a couple of weeks and turning the oven on when it's over 90F degrees outside is just nuts.  So when my girlfriend handed me a recipe that doesn't require turning the oven on, I was like YES!!! So when they invited us for a get together (Hmmm, funny how she gave me this recipe a week before the get together?) I knew I had to make it as a dessert. Perfect for a warm night with a cool dessert that doesn't require baking??? Another YES!!!

This was super easy and super fast to make, and I tell you what. It was delicious, but, it was super rich and thick. So when you slice it up, make sure you slice it like a bite size pieces. Trust me, 'coz when I served it I sliced them in 2 inch squares and most of the ones that got them couldn't eat the whole thing. You wouldn't want them wasted do you? So, remember, small pieces.

Here's what you need:

• 2 cups crushed chocolate wafer cookies
• 8 tbsp. melted butter
• 1 tsp. powdered gelatin
• 2 pkg. 8 oz. cream cheese
• 14 oz. can condensed milk
• 1/2 cup peanut butter
• 2 cups mini chocolate chips
• 1 cup white chocolate chips (optional)

What to do:

1. Mix crushed cookie crumbs with the melted butter; press into a 9x13 baking dish / pan.
2. Combine gelatin with 2 tbsp. water and let it sit for 5 minutes.
3. Meanwhile, beat cream cheese, condensed milk and peanut butter and mix well.
4. Microwave gelatin 20 to 30 seconds to melt; add into a cream cheese mixture.
5. Stir in the chocolate chips. Fill pan and freeze for 30 minutes. Cut into bite size square and either put it into a wax paper lined plate or a mini cupcake paper liner. ENJOY!

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