INGREDIENTS

  • 1 cup (2 sticks) (226g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 large eggs
  • 1/4 cup (54g) vegetable oil
  • 2 3/4 cups (322g) all purpose flour
  • 1 cup (82g) unsweetened cocoa powder, sifted (don't skip the sifting)
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220g) hot coffee, it can be instant or brewed (coffee does need to be hot)
  • cupcake liners
DIRECTIONS

Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.

In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.

Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)
Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.

Pour into 3 prepared 8 inch pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.

Makes 9 cups of batter

FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. The recipe will make 2 dozen plus cupcakes
Ingredients
For the cake:

  • Butter (for the cake pans)
  • Flour (for the cake pans)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
1/2 cup (1 stick) unsalted butter, at room temperature:
  • 1/2 cup coconut oil (solidified, not liquidy)
  • 1 1/2 cups sugar
  • 1 cup canned cream of coconut, such as Coco Lopez
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Pinch of salt
For the lemon curd filling:
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup lemon juice (from 3 to 4 lemons)
  • 3/4 cup sugar
  • 2 large eggs
  • 2 egg yolks
  • Pinch of salt
  • 6 tablespoons unsalted butter, cut in small cubes
For the buttercream:
  • 3/4 pound (3 sticks) cold unsalted butter, cut into pieces
  • 4 egg whites
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
To finish the cake:
  • 1 cup unsweetened coconut flakes, toasted
  • 1 cup lemon curd
  • 1 cup shredded unsweetened coconut


Steps
Want your own copy of the complete recipe?



Ingredients
  • 1 package French vanilla cake mix (regular size)
FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon almond extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
FROSTING:
  • 2 cartons (8 ounces each) mascarpone cheese
  • 3/4 cup confectioners' sugar, sifted
  • 1/4 cup whole milk
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 cup sliced almonds
  • 2 tablespoons miniature semisweet chocolate chips


Directions

Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.

Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.
This simple, old-fashioned cake tastes so good it will surprise you! this dessert is always the perfect ending.

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed


Directions

In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.


TOTAL TIME:
Prep: 15 min.
Bake: 25 min. + chilling
YIELD:15 servings

Ingredients
  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 large egg whites
  • 1/2 cup unsweetened applesauce
TOPPING:
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) reduced-fat whipped topping


Directions

1. In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray.

2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.Yield: 15 servings.
The cake is light and airy with a delicious chocolate taste.

TOTAL TIME:
Prep: 15 min.
Bake: 25 min.
YIELD:12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

FAVORITE ICING:

  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract


Directions
1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
3. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
4. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.



Ingredients
  • 8 oz. bittersweet chocolate
  • ½ c. heavy or whipping cream
  • 3 tbsp. unsalted butter
  • ⅓ c. toasted and finely chopped hazelnuts
  • 3 tbsp. unsweetened cocoa
Directions
  1. In food processor with knife blade, pulse chocolate until finely ground. In 1-quart pan, heat cream to boiling. Add cream to chocolate; blend until smooth. Add butter; blend well.
  2. Line 9" by 5" loaf pan with plastic wrap. Pour chocolate mixture into pan. Refrigerate until cool and firm enough to handle, 3 hours.
  3. Invert chocolate block onto cutting board. Cut chocolate into 24 (or 12 for larger egg-shaped) pieces. Shape each piece into a ball (or oval for eggs). Roll half the truffles in hazelnuts; roll the other half in cocoa. Refrigerate up to 1 week, or freeze up to 1 month. Let stand at room temperature 1 hour before serving.
Prep: 40 mins Cook: 40 mins - 45 min Serves 14


Ingredients
  • cake release spray (available from Lakeland and amazon) or melted butter, for greasing
  • 300g golden caster sugar
  • 5 large eggs
  • zest and juice 3 blood oranges (about 150ml juice)
  • 150g light olive oil
  • 280g self-raising flour
For the glaze
  • 140g white chocolate, roughly chopped
  • zest 1 blood orange, plus juice of 1 ½ (about 75ml juice)
Method

Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.

Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.

To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.

By Edd Kimber, bbcgoodfood.



Ingredients
For the red velvet cake
  • 175g soft butter, plus extra for greasing
  • 225g white caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs, at room temperature
  • 1 tbsp red food colouring paste (we used Christmas red from Sugarflair)
  • 200g plain flour
  • 50g cocoa powder (we used Green & Black's)
  • 1½ tsp bicarbonate of soda

  • ½ tsp baking powder
  • ¼ tsp salt
  • 150g pot low-fat plain yogurt, loosened with 2 tbsp milk
For the fingers and frosting
  • about 3 x 114g boxes white chocolate fingers (we found them in Tesco)
  • 140g icing sugar
  • 2 tsp milk
  • small blob of red food colouring paste
  • 100g soft butter
  • 300g full-fat cream cheese, fridge cold (we used Philadelphia as it has the firmest texture)
  • zest 1 orange (optional)
Method
  1. Heat oven to 180C/160C fan/gas 4. For the cake, grease 2 x 20cm sandwich tins and line the bases with baking parchment. Cream together the butter, sugar and vanilla, then add the eggs, one at a time, beating well after each egg, until fluffy and light. Beat in the colouring.
  2. Mix the dry ingredients for the cake, and sift half onto the creamed mix. Fold 
in with a spatula, followed by half of the thinned yogurt. Repeat, then spoon the smooth batter into the tins and level.
 Bake for 25 mins or until risen and springy when pressed lightly in the centre. Cool for 10 mins, then turn out onto a wire rack and cool completely.
  3. For the fingers, line a baking tray with parchment. Cut one end from each chocolate finger. Mix 50g icing sugar, the milk and a small blob of colouring to make a thick, red icing. The icing needs to be thick to stay put; add a little more sugar if you need to. Dip the severed biscuit ends into the icing, let the excess drip off, then paint a red fingernail on the other end, using a small paintbrush. Leave to dry on the parchment.

  4. For the frosting, use an electric mixer to beat the butter well until very smooth, then beat in the cream cheese and the zest (if using) until even. Sift in the remaining icing sugar, then fold it into the cheese mixture using a spatula until smooth. Don’t overbeat. Chill until needed.
  5. Sandwich and cover the top and sides
 of the cake with the frosting – you will only need a thin layer on the sides of the cake to stick on the chocolate fingers. Stand the severed fingers around the cake in a neat collar, pressing them lightly into the frosting. You’ll have a few left over to put on the top. Keep the cake in the fridge but enjoy it at room temperature.

Ingredients
  • few sweets to decorate, we used jelly hearts from a sweet shop (optional)
For the sponges
  • 250g butter, plus extra for greasing
  • 200g dark chocolate, broken into chunks
  • 500g plain flour
  • 500g golden caster sugar
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 200g natural yogurt
  • 400g cooked beetroot in natural juices (not vinegar)
  • 4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)
For the frosting
  • 200g full-fat soft cheese, at room temperature
  • 250g butter, softened
  • 400g icing sugar, sifted
  • 2 tsp vanilla extract
Method
  1. Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining 2 x 20cm round tins. Gently melt half the butter and chocolate together in a saucepan. Mix half the flour, sugar, cocoa, bicarb and ¼ tsp salt in a large mixing bowl. Whizz one egg and half the yogurt and beetroot in a food processor or blender until fairly smooth. Put the kettle on.
  2. Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.
  3. Repeat Steps 1 and 2 to make 2 more sponges or if you're lucky enough to have 4 x 20cm sandwich tins you can bake in a big batch all at once.
  4. To make the frosting, briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving.