Simply Cake recipes

Yield: 10 servings

Ingredients for the tart dough (for 2 tarts)

½ cup (110 g) butter, softened
½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
1 egg
2 tablespoons unsweetened cocoa

Ingredients for the citrus filling

2 cups (440 g) granulated sugar
4 large eggs
½ cup (1.2 dl) orange juice
¼ cup (0.6 dl) lemon juice
Grated peel of 2 oranges
3 tablespoons all-purpose flour
1 teaspoon baking powder

Ingredients for the chocolate frosting

½ cup (1.2 dl) heavy cream or whipping cream
7 oz (200 g) semisweet chocolate (40-50% cocoa)

Method

1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.
3. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
5. Bake at 350 degrees for about 7 minutes.
6. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
7. Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.
8. Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.
9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.
10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.
11. Spread the chocolate frosting evenly on top and sides of the tart.

Yield: 12 servings

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4. Add one egg at a time, mix well between each egg.
5. Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.
6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

1. Drain cherry pie filling in a colander to remove most of the thickened juices.
2. Beat the whipping cream with confectioners' sugar until it thickens.
3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

1. Sprinkle each layer of the cake with Kirschwasser.
2. Place one cake layer on a serving plate.
3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4. Add the second cake layer.
5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6. Add the third cake layer.
7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Yield: 6 XL muffins or 12-15 M muffins.

Ingredients

2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter
4 oz (120 g) semisweet chocolate chips (optional)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
4. Fold in the melted butter.
5. Add chocolate chips (please note that these might end up in the bottom of the muffin).
6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.

The Chocolate Muffins may be served hot or at room temperature.

Yield: 12 servings

Ingredients

1+½ cup (340 g) butter, softened
1+2/3 cup (365 g) sugar
6 eggs
2+2/3 cup (300 g) all-purpose flour
About 3/4 cup (120 g) finely ground almonds
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
½ cup boiling water

Ingredients for frosting

6 tablespoons (80 g) butter
7 oz (200 g) semisweet chocolate (40-60% cocoa)
2 eggs (salmonella-free)
7 oz (200 g) icing sugar (confectioner's sugar)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
3. Beat the softened butter with sugar.
4. Add one egg at a time, mix well between each egg.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6. Add ½ cup of boiling water and mix well.
7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Frosting

1. Melt butter and chopped chocolate in a double boiler.
2. Beat the eggs with icing sugar and mix with the chocolate and butter mixture.
3. Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting.
4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.

Yield: 8 servings

Ingredients

4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
7. Melt finely chopped dark chocolate over hot water.
8. Beat the egg yolks with 2 oz sugar until white.
9. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
12. Transfer to the cake tin, and place in the refrigerator for several hours.

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Ingredients:

1 c. chopped nuts
1 c. shredded coconut
1 pkg. German Chocolate cake mix
1 8-ounce pkg. cream cheese, softened
2 c. confectioners' sugar
1/2 c. butter
1 tsp. vanilla extract
3/4 c. chocolate chips

Directions:

Grease a 9x13-inch cake pan, sprinkle nuts and coconut on bottom of pan. Mix cake as directed on package and pour over nuts and coconut. Mix cream cheese, confectioners' sugar, butter, and vanilla. Drop by spoonfuls over batter, swirl and then sprinkle with chocolate chips. Bake at 350 degrees for 45-50 minutes.

Ingredients:

2 c. unsifted all-purpose flour
2 c. sugar
1/2 pound butter
1 c. coke
2 squares chocolate (2 ounces)
1/2 c. buttermilk
1/2 c. mini-marshmallows
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda

Frosting...

1/2 c. butter
3 T. cocoa
6 T. coke
1 box confectioners' sugar
2 tsp. vanilla
1 c. chopped pecans

Directions:

Preheat oven to 350 degrees. Toast pecans for frosting while oven preheats. Sift flour and sugar in large bowl. In large saucepan bring to a boil the butter, chocolate and coke. Pour over flour and sugar mixture. Add 1/2 c. buttermilk, baking soda, salt, eggs and vanilla, mix well. Add 1 c. marshmallows and mix. Pour into ungreased 9x13 baking pan and bake 35-45 minutes or until toothpick inserted comes out clean.

Directions for Frosting...

Bring to boil butter, cocoa and coke. Pour over sugar and mix, add vanilla, pecans. Pour over cake while hot.

Ingredients:

Directions:

Ingredients:

1 small package chocolate instant pudding
1 chocolate cake mix
1 large bag chocolate chips

Directions:

Mix pudding according to directions and set aside. Mix cake mix according to box directions. Mix the pudding into the cake mix. Pour into a 9x13-inch sprayed pan. Sprinkle chocolate chips on top and bake according to box directions. It will take 5 to 15 minutes longer than it states on the cake box. Cake is done when a tooth pick comes out clean. Let cool before cutting. This cake is best when eaten cool.

Ingredients:

6 ounces white chocolate, coarsely chopped
1 package white cake mix
1/2 c. butter, melted
1 c. milk
3 eggs
1 tsp. pure vanilla extract
Additional white chocolate for drizzle

Directions:

Melt white chocolate in a small saucepan over low heat. Set aside to cool slightly. Mix cake mix, butter, milk, eggs and vanilla together; stir in the cooled white chocolate. Mix for 1 minute at low speed; then mix 2 to 3 minutes at high speed. The batter should look well blended. Pour into greased tube pan. Bake at 350 degrees for about 45 minutes or until lightly browned and done when tested. Drizzle melted white chocolate on top.

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 heaping teaspooon each of cloves, ginger, nutmeg, mace and salt
1 cup dark brown sugar
3/4 cup white sugar
Mix these ingredients together. Add:
1 cup coconut
2 cups shredded carrots
1/2 cup raisins
1 chopped apple
1/2 cup chopped pecans

Preheat oven to 375F. Beat 3 eggs with 1 cup oil and 1 tablespoon vanilla.
Add the egg mixture to the dry ingredients. This recipe makes 12 muffins
using the oversized tins or 24 smaller ones. Bake about 30 to 45 minutes

INGREDIENTS

• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
3. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

INGREDIENTS

• 2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 3/4 cup unsweetened cocoa powder
• 1 cup milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup hot, brewed coffee
• 2 teaspoons baking soda

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Cream the sugar and shortening together until light and fluffy. Add the eggs and mix well. Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract. Mix until just combined. Pour the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vinegar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

INGREDIENTS (Nutrition)

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.