Who’s excited for valentine goodies?
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries (DOES NOT NECESSARILY HAVE TO BE FROM CAN —> can be frozen cherries, and you don’t need as many as 20 ounces either, unless you want them)
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
200ml heavy whipping cream
1 tablespoon sugar
^ some ingredients are missing, sorry - make sure to check the ingredients list above to confirm.
As always, the first step of baking is greasing the pan with butter. While the original recipe calls for a round-bottom pan, a bunt-cake pan (as shown in the picture) works fine as well. It might actually be better to use such a pan, because when you drop the cherries into the batter they will sink to the bottom, which means they will be at the top of the cake when you flip the pan after the cake is baked.
Helpful tip - adding a small amount of flour onto the buttered pan before pouring the batter in prevents the batter from sticking to the pan when you take it out.
Add dry ingredients - combine flour, 2 cups sugar, cocoa, baking powder, baking soda and salt
Add eggs, milk, oil, and 1 tablespoon of vanilla
Should look like this by the end
Pour batter into pan
Cut the cherries into smaller bits (to your liking)
but save the juice for later
Place cherries on top of the batter
Push the cherries down slightly to help them sink deeper into the batter (they will eventually reach the bottom while the cake bakes)
Bake in a preheated oven of 175 degrees for 45 minutes (while the recipe calls for 35, I found that it wasn’t enough time for the batter to be cooked all the way)
Whipped cream & Garnish
Pour 200ml of heavy whipped cream into a large bowl, along with a tablespoon of sugar
Whip until heavy.
Add a small spoonful of sugar into the saved cherry juice ^ use the picture as a guide
Add a large spoonful of cornstarch (片栗粉) (while the recipe calls for 1/4 cup, there was significantly less cherry juice in my case for the ratio to work out)
Stir the mixture well —> place in microwave for about 30 seconds to make it heavier
Take out the cake from the oven and leave it to cool.
Notice how the cherries are now all at the top!
Decorate cake with whipped cream to your liking
Anonymous asked: you should make a hot dog
LOL should we now? That is very random anon!
Anonymous asked: the theme is very confusing, it doesnt show the whole thing. just saying so you can make your blog better :D
I knoooow right. Sorry I was going to change it but I totally forgot to! Thanks for the reminder anon ;)
- 2 ounces (~56g) chocolate
- ¼ cup heavy cream
- 4 ounces (~120g) chocolate
- ½ cup (1 stick) unsalted butter, cut into pieces
- 2 large whole eggs
- 2 large egg yolks
- ⅓ cup granulated white sugar
- ½ teaspoon pure vanilla extract
- ¼ cup cake flour
- Raspberries and whipped cream, for garnish
To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
Preheat the oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray.
To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.
While the instructions on the recipe calls for melting the chocolate and whip cream over a stove, it is easier to add the cream to the chocolate before placing them both in the microwave for about a minute - remember to keep a close watch on the chocolate and stop the microwave 30-40 seconds in to stir them together. Any longer than a minute and the chocolate will harden.
After some good stirring, the chocolate and cream mixture should look like this.
Make small balls out of the chocolate mixture and place in the fridge to cool and harden
While you preheat the oven (190 degrees), remember to butter the pan you are using or spray them with cooking spray - otherwise the batter will stick to the pan.
Combine the butter and chocolate and once again, as an alternative to using the stove, use the microwave to melt them both.
Place in the microwave once again for about a minute, and once again, make sure to keep a close watch on it - stir them together 30 seconds in.
Should begin to look like this
Onto the next instruction - In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light.
Place the hardened chocolate balls in the center of the batter
Bake for 15 minutes
50g Coconut biscuits (ココナッツサブレ)
40g Melted Butter
200-250g Philadelphia cream cheese
60g Brown sugar
200ml heavy cream
2 tablespoons lemon juice
2 tablespoons flour
Crush 50g of coconut biscuits (or 5-7) with a rolling pin or anything else hard enough to do the job
Add melted butter to the crushed biscuits and mold them onto the pan - here I used a rectangular pan but traditionally you would be using a circular pan
Mix the cream cheese, brown sugar, eggs, heavy cream, and lemon juice (I squeezed half a lemon) and the flour and stir together
Pour the mixture onto the pan over the molded biscuits and butter
Place into a preheated oven (of 180 degrees) and bake for 15-17 minutes or until golden brown/nothing following when you place a toothpick inside
^ I placed mine a little too long so part of it is overcooked but the inside is very creamy - remember to place in room temperature to cool, and then into the fridge for it to harden the shape
to that anon who requested me to make carrot cake with icing….. I made it! SO please message me who you are so i can give it to you tomorrow :)
Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
Spread the icing over the cake.
trust me it gets better……..
wait for it……
May look like rice here but once you eat it, it doesn’t matter anymore.
Anonymous asked: Red Velvet Cake!
Anonymous asked: Carrot cake with the icing!
Yes!! I was planning to make that as I love carrot cake! yaaaay <3 -marika
Anonymous asked: hi
well hello there.
Hello followers and viewers!
We have a new member that is going to be part of our blog starting from today, please welcome Mosa as she will be cooking with us in the future.
Be excited as we will be posting more food soon (: