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Very chocolate cake

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This is one of my chocolate cakes. This is the most requested cake. A truly indulgence for chocoholics. This is a very moist and fluffy chocolate cake filled and covered with chocolate ganache and decorated with chocolate shavings. (Only the best chocolate used)

Blackberry cream cupcakes

I made these cupcakes a few weeks ago when I still had some blackberries available. I used a basic vanilla cupcake, to part of the batter I added some squashed blackberries and tho others I added whole blackberries. For the frosting I just whipped some cream and added some mashed blackberries (very few).
Help: can anyone suggest a good cream cheese frosting recipe?

Carrot cake

Carrot cake!! I cannot resist it especially when it's full of walnuts and raisins like this one. It's spicy, moist and so good :)

Chocolate Swiss roll cake

oh what a busy week ! I had 5 cakes to bake this weekend and this is not one of them :) I made this cake some time ago. It's my usual chocolate cake however I wanted to get more creative and camouflaged it in a swiss roll :). I think it's nice although I did have some problems with the rolling. This is filled and decorated with chocolate ganache and some fondant flowers and silver balls.

One fluffy chocolate cake

This is my usual chocolate cake but with a different look :) It consists of a moist chocolate cake filled with chocolate ganache and covered with cake crumbs. I liked the look though a bit unusual.

Tres leches cake

I was searching for an nice recipe which uses condensed milk. I came across this recipe. I ve neve made Tres leches cake but surely the mixture of three milks intrigued me. So I tried this recipe. Here's the link to this fantastic blog from where I copied the recipe. http://www.tasteandtellblog.com/2008/05/post-cinco-de-mayo.html Although I don't like condensed milk I like this cake. (surely I would prefer a chocolate cake though :) However it's quite yummy :)

Tres Leches Cake

adapted from allrecipes

5 eggs

1 teaspoon baking powder

2 cups white sugar, divided

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsalted butter

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

2 1/2 cups heavy whipping cream, divided

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside.

Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time, mix until well blended.Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Pierce cake several times with a fork.Combine 1 cup of the cream, evaporated milk, and condensed milk together. Pour over the top of the cooled cake. Refrigerate cake for at least 4 hours, but preferably overnight. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated until serving.

Carrot cake

I found this recipe in http://www.seriouseats.com/. It’s adapted from The Sweet Melissa Baking Book. I didn’t use the frosting in this recipe but I bet the orange cream cheese frosting would be a nice variation to the normal cream cheese frosting.
I halved the recipe and baked it in a 6” cake pan. I also substituted the walnuts with almonds and added a layer of honey in the cake. The cake is decorated with cream cheese stars and some powdered sugar.
This cake was good however I wish to try another lighter and fluffier version. If anyone has a nice carrot cake recipe who would like to share it with me I’ll be more than happy to try it.

Carrot Cake with Fresh Orange Cream Cheese Frosting

Adapted from The Sweet Melissa Baking Book, by Melissa Murphy.

For the cake :
2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon baking powder

4 large eggs

3/4 cup vegetable or canola oil

2 cups granulated sugar

1 teaspoon kosher salt

1 pound carrots, grated medium fine

3/4 cup walnut pieces, coarsely chopped (used almonds)

For the fresh orange cream cheese frosting:

12 ounces cream cheese, softened

2 1/2 cups confectioners' sugar

Zest of 1 orange

1/2 pound (2 sticks) unsalted butter, softened

1 teaspoon pure vanilla extract

Before you startPosition a rack in the center of your oven. Preheat the oven to 350ºF. Butter and flour two 8x2-inch round cake pans. Line each pan with an 8-inch round of parchment paper.
To make the cake
1. in a medium bowl, whisk together the flour, cinnamon, baking soda, and baking powder.
2. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs at high speed until light and frothy, about 1 minute. Decrease the speed to medium and add the oil, sugar, and salt, and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined.
3. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.
4. Divide the batter evenly between the prepared cake pans. Spin the pans to level the batter. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a rack to cool for 20 minutes before turning the layers out onto the rack. Cool completely before filling or frosting.
To make the frosting
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1 1/2 to 2 minutes. Scrape down the sides of the bowl.
2. Add the butter and mix on medium speed until just fluffy and smooth, about 45 seconds more. Add the vanilla and mix until just combined. Do not overbeat.
The cake keeps in a cake saver in the refrigerator for up to 4 days. It tastes great eaten at room temperature or chilled.

Chocolate on Chocolate

These are some of my moist chocolate cakes filled and covered with chocolate ganache. A slice of this cake is delicious with a cup of coffee :)

Note

My friend Leesa has launched her new website http://www.cupcakeprincesse.com if you live in France and wish to order cupcakes visit her site especially if you live at Antony and the surrounding banlieu... Sceaux, Bourg la Reine, Parc de Sceaux. She also offers cupcake baking classes for kids as part of a Cooking/Baking class in English and can be delivered even in Paris.

Ricotta almond cake

This cake is really delicious. It contains ground almonds, ricotta and lemon. The flavour combination is fantastic. I don't know the origin if this recipe but it was given to me by a friend some time ago and at last I managed to try it. :-) and I m glad I did.
For those who wish to try this recipe, here's all you need :

Ricotta Almond Cake
Cake:
4 large eggs (at room temperature)
1 1/3 cups sugar
2/3 cup canola oil
2/3 cup ricotta
1 ½ tbsp fresh lemon juice
1 tbsp lemon zest
1 ½ tsp rum
¾ tsp vanilla extract
¾ tsp almond extract
1 cup + 2 tbsp ground almonds
1 ¼ cups all purpose flour
1 ½ tsp baking powder
¼ tsp salt

Topping:
¾ cup ricotta
1 egg
¼ cup + 2 tbsp sugar
2 tsp lemon zest
1 tsp vanilla extract
2 tbsp milk
1 cup sliced almonds

Butter and line with parchment a 10-inch spring form pan. In a mixer fitted with the whisk attachment, beat eggs, sugar and oil on high speed until thick and pale, about 8 minutes. Add ricotta, juice, zest, rum, vanilla and almond extracts and mix until blended.

In a separate bowl, sift together the ground almonds, flour, baking powder and salt. Add to ricotta mixture in 3 additions, mixing by hand after each addition. Pour batter into spring pan and bake in a preheated oven at 180 C until a tester inserted in the centre comes out clean, about 40 to 45 minutes. Remove from oven, let cool 6 to 8 miNs while you prepare the topping.
Topping:
Increase oven temperature to 375 F. Blend together ricotta, egg, ¼ cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.

When cake has cooled for 6 – 8 minutes, spread ricotta topping over cake and sprinkle with the glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from spring form pan.

Coconut Cream mousse cake

I made this cake for my mum's birthday. She s mad about coconut and cream so I managed to mix these ingredients to make this yummy cake. This cake is made up of two layers of sponge cake drizzled with coconut liqueur syrup and surrounded by lots of coconut whipped cream. I decorated the cake with some coconut balls..

Zebra cake

No, it doesn't have any zebra pieces in it just the stripes :) It consists of vanilla and chocolate cake covered with some melted chocolate I baked this cake in a bundt pan so the stripes aren't that visible. However if you bake it in a regular round cake pan the stripes will be more visible.