BANANA CHOCO HAZELNUT CAKE
For the Banana Cake:Banana4-671x940

3 ripe bananas
100 g unsalted butter, softened
200 g sugar
2 eggs
1 teaspoon vanilla extract
125 ml plain Greek yogurt or sour cream
200 g all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the Chocolate Ganache:

225 g chocolate – about 65%
175 ml heavy cream

For the Nutella Buttercream:

3 egg whites
200 g sugar
150 g unsalted butter, softened
1 teaspoon vanilla extract
85 g  Nutella

Pre-heat oven to 175 degrees Celsius.  Prepare two 15 cm round pans.

Mash ripe bananas in a mixing bowl with a potato masher or fork and set aside.

Sift together the dry ingredients and set aside.

In the bowl of an electric mixer, beat the butter with a paddle attachment until smooth.

Add in the sugar, and mix until light and fluffy.

With the mixer on low, add in the vanilla and eggs – one at a time.

Stop the mixer.  Scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the dry ingredients.

Mix in the yogurt or sour cream.

Add in the remaining dry ingredients and mix until just combined.

Fold in the mashed bananas until combined.

Pour batter into prepared pans and bake until golden – about 22-25 minutes for the recommended size.

Cool on a wire rack.

Invert the cakes out of the pans once they are cool enough to handle.

Cool completely before slicing each cake in half horizontally to create four layers of cake.

TO MAKE THE GANACHE: Chop the chocolate and place in a heat-safe bowl.  Heat the cream over medium-low until it starts to simmer.  Be careful not the burn the cream!  Once it starts to come to a low simmer, pour over the chopped chocolate.  Let sit 30 seconds before whisking together until smooth.  Let cool before use.

TO MAKE THE BUTTERCREAM: Place egg whites and sugar in the bowl of an electric mixer.  Whisk until combined.

Fill a medium saucepan with a bit of water and place over medium heat.

Place the mixing bowl on top of the saucepan to cream a double-boiler.

Heat, whisking occasionally, until the egg mixture is hot to the touch.

Once hot, remove from heat and place bowl on mixer.

Whisk on high until the bowl of the mixer becomes room temperature.

Swap out the whisk attachment for the paddle.

With the mixer on medium-low, add in the vanilla, butter, and Nutella.

Once added, mix on medium-high until smooth.

ASSEMBLE: Slice cooled banana cakes in half, horizontally, to create four layers of cake.

Spread a layer of ganache on top of the bottom layer of cake.  I prefer just a smear of ganache, as this cake gets rich fast.

Add a layer of buttercream on top of the ganache.

Place the second layer of cake on top of the buttercream and repeat.

Ice with the remaining buttercream.

Garnish with chopped, touted hazelnuts – if desired.SAMSUNGP.S. Hey, hey.. The holiday season is over.. and here is one of the cakes I made during that time.. This one is super rich in taste and will please chocolate and banana lovers..

Recipe from http://thecakeblog.com

CHOCOLATE MAYONNAISE BUNDT CAKE..Chocolate-Mayonnaise-Bundt-3-Barbara-Bakes

260 g flour

130 g sugar
60 g cocoa
2 tsp baking soda
1/4 tsp salt
250 ml mayonnaise
250 ml cold water
1 tsp vanilla

caramel and nuts for decoration

1. Preheat the oven to 175°C. Grease and flour a 21cm Bundt pan.
2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Make a well in the middle of the dry ingredients, add mayonnaise, cold water and vanilla. Mix until well blended.
3. Pour the mixture into the pan. Bake for 35 minutes or until a toothpick comes out clean.

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P.S. Hey darlings! It has been a while since I posted something..  to be honest.. I have been a bit lazy, even if I have been baking all the time!! This one made me so curious when I first saw the recipe that I just needed to make it. It was made for my friend’s party and I decorated it with some caramel and pistachios but I guess you can use any nuts.. as it is so chocolaty.. Anyhow.. this cake is a bomb of rich chocolaty flavour and goes perfectly with some ice-cream.. the first bites will definitely surprise you..

Enjoy!!

k.

Recipe from: http://www.barbarabakes.com

FLOURLESS CHOCOLATE CAKE..

slice-of-flourless-chocolate-cake2140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

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P. S. I just returned from a marvellous trip with my friends around Tuscany.. and one of my friends had a name day during the trip… so I made this fabulous chocolate cake.. it has this amazing texture and it is so delicious with real Italian gelato and fresh berries..

Enjoy,

k.

CHOCOLATE AND HAZELNUT MERINGUE CAKE..

For the cake:4841834339_387c9d21f2_b
140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

For the meringue:
115 g bittersweet chocolate, roughly chopped
120 g hazelnuts, toasted, skinned, roughly chopped
1 tablespoon cornstarch
4 large egg whites
100 g sugar

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

4. Prepare the meringue: Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl, beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

5. Remove cake from oven. Spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

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P. S. Hey, hey.. this is a decadent and rich chocolate cake that i made for my friend’s name day party.. it was crazy chocolaty but delicious..

Enjoy, k.

recipe from http://www.tarteletteblog.com

RICH CHOCOLATE CAKE..

November 6, 2013

RICH CHOCOLATE CAKE

FOR THE CAKE001
250 g plain flour
50 g cacao
1 tsp. baking powder
180 g butter
150 g sugar
2 eggs, separated
120 ml milk
pinch of salt

FOR THE ICING
180 g dark chocolate
90 g butter
120 ml condensed milk

cacao for dusting
chocolate for decorating

1. Preheat the oven to 180 degrees C. Prepare 20 cm cake tin, grease it and dust with flour.
2. In a bowl, mix flour, cacao and baking powder.
3. In another bowl, cream the butter and the sugar light and fluffy. Add egg yolks one by one. In turns, add flour mix and milk.
4. Beat the egg whites and salt in stiff foam. Fold into the dough.
5. Spoon the dough into the tin. Bake for 40 min till firm. Let it rest for 5 min in the tin then remove and let it cool down for an hour.

6. Make the icing: melt the chocolate and butter in hot water bath, add the condensed milk. Let it coll down a bit.
7. Dust the cake with cacao, decorate with the cream and chocolate.

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P. S. Did this one already a while ago, too rich for my taste and needs some ice cream..

Enjoy, K.

recipe from “Kūkas” by M. Neri

DOBOS GATEAU..

October 29, 2013

DOBS GATEAU

FOR THE SPONGE003
150 g plain flour
pinch of salt
6 eggs, separated
225 g powdered sugar
vanilla

FOR THE CREAM
150 g bitter dark chocolate
430 g soft butter
225 g powdered sugar
2 tbsp. cacao

FOR THE CARAMEL
200 g sugar
45 ml water
1 tbsp.. butter
2 tsp. fresh lemon juice
12 hazelnuts

1. Preheat the oven to 180 degrees C. Line 23 cm cake tin with loose base with baking paper.
2. Sift the flour and salt in a bowl. In another bowl, whip the egg yolks with 125 g powdered sugar till light and fluffy.
3. Whip the egg whites in foam, slowly add the rest of the sugar till the foam is stiff and shiny. Slowly mix in the flour.
4. Fill 150 g of dought in the tin, bake for 5-8 min till golden. Leave in the tin for 5 min, then remove and clean the tin, then fill in the next portion of dough, continue till all the dough is baked, should make 5 or 6 layers.
5. MAKE THE CREAM: melt the chocolate in a hot water bath, whip the cream till fluffy, add the sugar, cacao, and the chocolate.
6. Stack the cake; place one layer on a plate, ice it with cream, do that till only one layer is left. Put the last layer on a large plate.
7. MAKE THE CARAMEL: in a heavy pot, slowly heat the water, sugar, butter and lemon juice. Heat till the caramel gets golden.
8. Glaze the last layer with the caramel. Cut it into 12 pieces. Using the hazelnuts as support, place the caramelized parts on the top of the cake.

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P. S. So, as you can see, mine is not quite as caramel as it should be, just because I was running late for the party and didn’t have time to make the caramel.. so this is my all cream version! Old school taste, my mom and her boyfriend loved it! :)

Enjoy, k.

recipe from “Kūkas” by M. Neri

MOCHA CAKE..

September 23, 2013

MOCHA CAKE..

FOR THE CAKEmoca kuka
275 g plain flour
100 g cacao
1 tsp. baking powder
1 tsp. sodium carbonate
350 g brown sugar
150 g soft butter
vanilla
3 eggs
250 ml milk
2 tbsp. strong coffee
1 tbsp. dark rum

FOR THE CREAM
120 g dark chocolate
180 g soft butter
3 tsp instant coffee dissolved in 1 tbsp of hot water
vanilla    
300 g powdered sugar

chocolate glazed hazel nuts for decorating

MAKE THE CAKE
1. Preheat the oven to 180 degrees C. Line 23 cm cake tin.
2. Mix flour, cacao, sodium carbonate and baking powder in a bowl.
3. In another bowl, whip butter with sugar and vanilla light and fluffy. Mix eggs one by one. Mix milk, rum and coffee in a small bowl. Then in turns quickly mix in the flour mix and the liquids.
4. Spoon the mix into the tin.
5. Bake for 40 – 45 min till golden and firm. Let it rest for 10 min the tin, then remove and leave to cool on a wire rack for and hour.

MAKE THE CREAM
6. Melt the chocolate in hot water bath. Let it cool a bit.
7. Whip the butter fluffy, add coffee, vanilla and chocolate, whip well.
8. Add sugar and mix till the cream is smooth.

9. Cut the sponge in 2 layers. Ice the first layer with cream, top with the other layer. Ice all the cake with the rest of the cream and decorate with the glazed nuts.

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P. S. This one was made for my godfather.. Coffee and chocolate classic and tasty!

Enjoy, k.

recipe from “Kūkas” by M. Neri