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Chocolate Frosted Banana Cake

June 20, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes, Snack

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cake Chocolate Frosted Banana Cake - This country style, homemade banana cake recipe is suoer moist and dense from the banana puree. We even included a second recipe for luscious choclate frosting, because the only thing that make this banana cake recipe better is chocolate!

Prep Time: 10 mins
Cook Time: 40-45 mins
Servings: 6-8
Main Ingredient: Banana, Chocolate
Difficulty Level: 1

Ingredients to make Chocolate Frosted Banana Cake

2/3 cup Milk (I used almond)
1 tbsp Vinegar
1 cup softened Butter
1 1/3 cup Demerara Sugar
2 Eggs, beaten
1 1/2 cups Banana, pureed
2 tsp Vanilla Extract
2 cups All Purpose Flour
1 cup Cocoa
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Optional chopped walnuts can be folded in at the end

FROSTING:
1/2 cup Cocoa
1/4 cup melted Butter
1/4 cup Banana, pureed
2 tbsp + Milk (the recipe calls for 2 tbsp but I needed much more to bring this icing together where it was still thick and smooth. Use your eyes!)
1 tsp Vanilla Extract
3 cups Icing Sugar

Directions to make Chocolate Frosted Banana Cake

Step 1:

Preheat oven to 350Œ and oil a bundt pan really well.

Step 2:

In a separate bowl, combine all the dry ingredients. Slowly add the dry ingredients to the wet. Donft overmix! It should be a bit lumpy. Spoon batter into the well oiled bundt pan.

Step 3:

Bake for 40-45 minutes until a knife comes out clean.

Step 4:

FROSTING: In a medium bowl or food processor, whisk or mix together the cocoa, butter, banana, milk and vanilla. While whisking add the icing sugar until combined and smooth.

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Frosted Lemon Cake

June 12, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy Cake Recipes, New Cake Recipes

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cake_wht Frosted Lemon Cake - This sinfully sweet lemon cake recipe, also comes with a second recipe for a simple vanilla-honey frosting. Once baked and frosted, it is sprinkled and surrounded with toasted coconut. An easy cake recipe that looks like it came from the bakery!

Prep Time: 25 mins
Cook Time: 30 mins
Main Ingredient: Cake
Difficulty Level: 2

Ingredients to make Frosted Lemon Cake

2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) shredded sweetened coconut
3 tsp (15 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsalted butter , at room temperature
1-1/2 cups (375 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
400 mL can coconut milk
1/2 cup (125 mL) unsalted butter , at room temperature
3-1/2 cups (875 mL) icing sugar , sifted
1 tbsp (15 mL) honey
2 tsp (10 mL) vanilla
2 250 mL jars store-bought lemon curd , about 2 cups (500 mL)
1 cup (250 mL) desiccated sweetened coconut , toasted

Directions to make Frosted Lemon Cake

Step 1:

1.Preheat oven to 350F (180C). Lightly butter two 8-in. (20-cm) round cake pans. Line bottoms with circles of lightly buttered waxed paper or parchment paper. In a bowl, using a fork, stir flour with coconut, baking powder and salt until evenly mixed. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, gradually beat in half of flour mixture, then 1 cup (250 mL) coconut milk (save rest of coconut milk for icing), ending with flour mixture. Divide batter between prepared pans. Smooth tops.

Step 2:

2.Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 40 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of pans. Turn cakes onto rack to cool completely. If baking ahead, wrap in plastic wrap. Cakes will keep well at room temperature overnight.

Step 3:

3.For icing, in a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat in icing sugar, scraping down the sides as needed. Mixture will be dry at this point. Beat in honey, vanilla and ¼ cup (50 mL) coconut milk. (Save leftover milk for future use.) Beat until smooth. Refrigerate icing at least 1 hour before spreading on cake.

Step 4:

To ice, slice each cake in half horizontally. Place bottom layer on a cake plate. Spread with 150 ml lemon curd nearly to the edge. Repeat with remaining cake layers and curd, ending with cake. Spread icing over top and sides of cake. Press toasted coconut into icing on sides of cake. Cake is easier to cut if refrigerated overnight. It will keep well, covered and refrigerated, up to 3 days.

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Tropical Upside Down Cake

August 9, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Cake Videos, Dessert, Easy

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Tropical Upside Down Cake - This absolutely heavenly, dynamic, upside down cake recipe has the succulent sweetness of juicy pineapple! “Secretly Simple”, it’s made with a cake mix, this tasty treat looks like something right out of the bakery window. Ideal for potlucks, buffets, or brunches, due to it’s exceptional presentation!

 

How To Make Tropical Upside Down Cake Video

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Celebration Red Velvet Cupcakes

August 5, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Cake Videos, Dessert, Easy

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Celebration Red Velvet Cupcakes - This delectable, crimson, cupcake recipe is very elegant looking and looks stunning on any buffet table. They are topped with a decadent cream cheese icing, recipe included, that is phenomenal. This quick easy recipe is for all the red velvet cake lovers out there, enjoy!

 

How To Make Celebration Red Velvet Cupcakes Video

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Amaretto-Amaretti Chocolate Cheesecake

June 10, 2009 by Firehouse Chef  
Filed under Baked, Cake, Dessert, Easy, Easy Cake Recipes, Snack

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amaretto_amaretti_chocolate_cheesecake Amaretto-Amaretti Chocolate Cheesecake - While this tantalizing chocolate cheesecake may be a bit of a tongue-twister, that will be the only complaint from your tongue. This rich blend of flavors, baked into cheesecake, is almost too much, almost, but not quite!

Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3

Ingredients to make Amaretto-Amaretti Chocolate Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Amaretto-Amaretti Chocolate Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.

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Berries and Boston Cream

June 10, 2009 by Firehouse Chef  
Filed under Baked, Cake, Dessert, Easy Cake Recipes, Snack

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  Berries and Boston Cream - The fabulous light texture of the cake, the rich sweetness of the chocolate, and the luscious fresh berries, all combine to create this chocolate cake recipe! The perfect Holiday dessert, What more can we say? No doubt, this is a “must try”.

Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4

Ingredients to make Berries and Boston Cream

WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter

GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar

GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water

Directions to make Berries and Boston Cream

Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

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Lemon Cherry Cake

June 9, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Cake Recipes, Snack

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lemon_cherry_cake Lemon Cherry Cake - This creamy, cherry, lemon cake, is a nice change from the traditional. Super rich and creamy, it is bursting with a winning combination of flavors; Lemon, cherry, and vanilla, the perfect blend of tasty fruit.Prep Time: 25-30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 2

Ingredients to make Lemon Cherry Cake

1 Lemon, pudding cake mix
1 c Confectioners sugar
8 oz Cream cheese, softened
9 oz Cool whip whipped topping
1 Pkg vanilla pudding mix; small amount milk
1 c Cherry pie filling

Directions to make Lemon Cherry Cake

Step 1:Mix and bake cake according to package directions in 9 inch cake pans. Cool completely.
Step 2:Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it.
Step 3:Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet.
Step 4:Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.

 

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Black Forest Ice Cream Cake

June 8, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy Cake Recipes, Snack

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  Black Forest Ice Cream Cake - This glorified black forest cake is also an ice cream cake, and great for summer, when it is hot outside. A wonderful, “cooling off” dessert! While it is not hard to make, it does require some freezing time, therefore not a last minute dessert, it does require some plannig.

Cook Time: 30-35 mins
Servings: 6-8
Main Ingredient: Cake, Ice Cream
Difficulty Level: 2

Ingredients to make Black Forest Ice Cream Cake

1 qt Golden vanilla ice cream,softened
1 3/4 c Unsifted all purpose flour
2 c Sugar
3/4 c Cocoa
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 Eggs
1 c Strong black coffee
1 c Buttermilk, or sour milk
1/2 c Vegetable oil
1 ts Vanilla
3 c Whipping cream
1 c Cherry pie filling

** To sour milk, use 1 TBSP vinegar and enough milk to equal 1 cup.

Directions to make Black Forest Ice Cream Cake

Step 1:Firmly pack ice cream into a foil-lined 9inch round cake pan. Cover and freeze about 2 hours.
Step 2:Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat on med speed 2 minutes. Batter will be thin. Pour batter into greased and floured 9inch round cake pans. Bake at 350 for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans and cool completely.
Step 3:Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second cake layer top side up over ice cream layer. Gently spread whipped cream on top and sides of cake.
Step 4:Fill center with cherry pie filling. Cover and freeze at least one hour before serving.

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