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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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Vanilla Cupcakes or Cake with Frosting

June 14, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes, Snack

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Vanilla Cupcakes or Cake with Frosting - This very versatile vanilla cake recipe, not only includes the frosting recipe, it can be made into a quick easy cake, or cupcakes. If making for a kids party, add some color to the frosting, for a special treat, kids love it!!

Prep Time: 10 mins
Cook Time: 20-25 mins
Servings: 24
Main Ingredient: Flour, Frosting
Difficulty Level: 2

Ingredients to make Vanilla Cupcakes or Cake with Frosting

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions to make Vanilla Cupcakes or Cake with Frosting

Step 1:

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.

Step 2:

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Step 3:

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean

Step 4:

1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

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So Moist Chocolate Cake

October 21, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy, Easy Cake Recipes, New Cake Recipes, Snack

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cake So Moist Chocolate Cake - This unbelievably moist, chocolate cake recipe is made with 3 eggs and sour cream, how could it not be moist? Made into old fashioned layer cake, we snuck a little raspberry jam into the homemade frosting for an added subtle flavor. Definately a “Chocolate Lovers” dream come true!

Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Devils Food Cake Mix
Difficulty Level: 2

Ingredients to make So Moist Chocolate Cake

1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)

1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar

Directions to make So Moist Chocolate Cake

Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

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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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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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