Flourless Double Chocolate Cake

July 8, 2014


All you gluten-free folks out there lookie what I got here…a luscious Double Chocolate Cake with nary a gluten to be found! And it doesn’t only look pretty…no indeed, this cake delivers on taste as well. Bittersweet chocolate chips and Dutch Process cocoa are combined in the cake which is then topped with a bittersweet chocolate ganache glaze. The result is an incredible rich and deliciously decadent knockout of a dessert. And since this recipe is flour free, that means gluten-free folks can indulge without hesitation.


Now you may be wondering how it is that I’ve suddenly come to be posting gluten-free recipes. I mean if you have followed my blog at all, you’ve surely noticed that the Runcible Kitchen is quite far from gluten-free…more like glutens-galore! (my husband says “It’s gluten-tootin!”) Recently I was fortunate enough to be invited over to a friend’s house for a little birthday celebration. I offered to bring the desserts and it wasn’t until after I’d offered that I remembered she was following a gluten-free diet for her Celiac Disease. She graciously told me not to worry about trying to make a gluten-free dessert, but I decided that it would be a great opportunity to find a delicious go-to gluten-free treat to keep in my recipe arsenal. Thank goodness for the folks over at King Arthur Flour, not only do I exclusively use their flours in all of my baking, but their website is chock-full of fabulous recipes and I was able to find this one in no time flat. This Double Chocolate Cake was really a winner. And I don’t mean that in a “oh, it was pretty good for a gluten-free cake” kind of a way. I mean this lush cake is really delectable. Glutens be damned! We don’t need no stinking glutens! Success!!!


Flourless Double Chocolate Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour


For the Cake:

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter or substitute in 1/2 cup coconut oil for a dairy-free cake
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon Vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-Process cocoa preferred

For the Glaze:

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream

To decorate:

Candy Stars, or Fresh berries or Toasted Almond slices -your choice!



Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.


Flourless Double Chocolate Cake brought to you by: Runcible Eats (http://www.leaandjay.com )






Green Velvet Baileys Cheesecake Cake

March 15, 2014


What a fun cake for St. Patrick’s Day huh? Green Velvet Baileys Cheesecake Cake! So what you’ve got here is a layer of Baileys Cheesecake sandwiched between two layers of Green Velvet Cake ( you know – like red velvet but green instead) and frosted with a delicious cream cheese & marshmallow frosting. Are you drooling yet?


I found this fantastic cake over at Recipe Girl. I must admit, Recipe Girl’s Green Velvet Cake is a much more vibrant Kelly Green than mine. Mine seems to be more of a moss-green. Oh well, as everyone knows, there are 40 Shades of Green in Ireland! I can actually attest to the fact that there are many more than that! The color difference between our two cakes is not a mystery to me. You see, Recipe Girl recommends that you use 2 tablespoons of liquid green food coloring (that is an entire 1 ounce bottle). Now I was sure I had food coloring on hand. But lo and behold, when I went to grab it whilst right in the middle of making this cake, there was only a drop or two of that dye to be had from the bottle. I did have some Wilton’s Gel Frosting Tint on hand which I substituted in. So there you have it! If you really want that your cake to have that retina-searing, screaming green hue, use liquid food coloring (and a lot of it). The good news is that the moss-green hue did not affect the flavour of my cake. It is still quite moist and tasty.


And if those green velvet cake layers weren’t enough for you, there is an entire Baileys Cheesecake nestled neatly into the middle! The Baileys in this cheesecake might have been my addition to the recipe. I couldn’t resist. Almost every single recipe I’ve shared with you recently has a bit of booze in it. I figured why stop now so close to St. Patrick’s Day? You will notice that you assemble the cake with a frozen cheesecake layer. Don’t worry…it defrosts really fast! By the time you get the cake frosted, on the table and ready to go, that cheesecake layer will be entirely thawed, wonderfully creamy and perfectly luscious !


Oh and let me tell you about the frosting. As with most red velvet cakes, this green velvet cousin has a cream cheese frosting. Always brilliant right? Except get this, this frosting has cream cheese and marshmallow  creme! It is by far the most mouthwateringly scrumptious cream cheese frosting I have ever tasted! Well there you have it! All of the reasons you simply must get busy making this amazing Green Velvet Baileys Cheesecake Cake for St. Patrick’s Day. In two days… three counting today…yup, you’ve plenty of time!


Green Velvet Baileys Cheesecake Cake

recipe slightly adapted ( I added Baileys – go figure!) from: Recipe Girl 

yield: 12 – 14 servings


For the Cheesecake:

  • Two 8-ounce packages cream cheese, at room temperature
  • 2/3 cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 – 3 Tablespoons Baileys Irish Cream

For the Green Velvet Cakes:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cups canola or vegetable oil
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 tablespoons (1-ounce bottle) green food coloring

For the Frosting:

  • Two 8-ounce packages cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • One 7-ounce jar marshmallow creme
  • 1 cup powdered sugar
  • a few drops of green food coloring, if desired


Prepare the cheesecake layer: Preheat the oven to 325°F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).

In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream, vanilla and Baileys. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.

Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

Prepare the cake layers: Preheat the oven to 350° F. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.
In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.


*You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.
*Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.
*How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any green crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.



Epic Chocolate, Porter & Potato Cake

March 7, 2014


Anyone have any leftover mashed potatoes? It is rare that we have them leftover, usually gobbling them all up without a second thought. Yet it does occasionally happen. Truth be told I have started making ridiculous amounts of mashed potatoes when I actually do make them, for a couple of reasons. First of all, we have bee known to eat a whole bunch of mashed potatoes in one sitting. Second reason, I am always hoping there will be leftovers so that I can make them into potato farls the next day. And now I have another reason to scheme for leftovers. Believe it or not, I used leftover mashed potatoes in this Epic Chocolate, Porter & Potato Cake. Epic is the perfect word to sum up how I feel about this cake. Rich, chocolatey, moist and delicious! And with spuds and porter as featured ingredients, what cake could better boast of its Irish origins.


I found this recipe at Bibliocook, the blog of award-winning Irish food writer and broadcaster, Caroline Hennessey. If you haven’t stopped by this great blog, you really must go take a peek. Caroline’s husband is one of the owners and brewers at Eight Degrees Brewing.  I first tasted one of their beers a couple of years ago at the Dingle Food Festival . My friend Theresa, being a fan of that craft brew, had brought along several of their beers for my husband and I to sample and we were instantly hooked. We are eagerly awaiting Eight Degrees arrival in the States. Make sure you keep it in mind if you are planning a trip over to Ireland. Indeed Caroline recommends that their Knockmealdown Porter, be the porter used in this Epic cake. And believe you me, I really wish I could have gotten ahold of a bottle, but alas, none was to be found in Virginia. So I decided to go with a locally brewed porter, looked to Baltimore Maryland (only about 1 hr or so away) and settled on DuClaw Brewing Company’s Sweet Baby Jesus Chocolate Peanut Butter Porter, a decision which I am not second guessing after tasting this amazing cake. All of the malty, chocolate, espresso and peanut butter notes of that porter really shine through in every decadent forkful.


I love that this cake is really no fuss/no-nonsense. It comes together quickly and easily. And since Caroline had mentioned that its taste improves a bit with age, I made it the day before I was planning to serve it and then just frosted it before folks arrived. And even though I frosted the entire cake, it really isn’t necessary. I think simply spreading a thick pillowy cloud of that cocoa dusted cream cheese filling would be sheer perfection. So why did I frost the entire cake? Well, it looks like it is time for a true confessions moment. The original recipe called for a 23cm round cake tin. Of course here in the States, we never really got into that metric system thing and still do everything in inches. I quickly figured out that 23 cm is a 9″ pan. However, I grabbed a cake pan that was only 1 1/2″ tall. It really needed to be at least 2″, so there was a bit of batter overflow happening when I baked it. No big deal as I had the cake tin sitting on a baking sheet, which caught the spillage. However, the edge of my cake ended up looking a bit raggedy. So I made the executive decision of covering my mistake with that scrumptious frosting and no one would be the wiser. Which they weren’t…until I spilled the beans here. Oh well, live and learn and always use taller cake tins when possible!


I served this substantial cake up at one of my husband’s band rehearsals and it easily fed a flock of hungry musicians, some of whom had seconds, raving about it all the while. I guess I do have even more of a reason to make extra mashed potatoes now. I’m going to have to arrange to have 20 lb. sacks delivered to my home soon if I’m not careful. The 5 lb. ones just won’t do anymore!


Epic Chocolate, Porter & Potato Cake

recipe slightly adapted from: Bibliocook


  • 75 grams dark chocolate – it’s worth using 70% here
  • 225 grams butter, at room temperature
  • 200 grams caster sugar (caster sugar is the same as superfine sugar)
  • 220 grams light brown sugar
  • 4 eggs
  • 75 grams mashed potato (either cook some potatoes and mash them or used leftover mashed potatoes)
  • 250 grams all-purpose flour
  • 25 grams unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 150mls porter – I wish I could have used Eight Degrees Brewing Company’s Knockmealdown Porter, but I used Duclaw Brewing Company’s Sweet Baby Jesus! Chocolate Peanut Butter Porter

For the Cream cheese icing:

  • 200 grams cream cheese
  • 50 grams butter
  • 50 grams confectioners sugar, sifted


Preheat the oven to 350 ° F and line the base of a 9 X 2″ round baking tin.

Melt the chocolate and allow to cool.

Cream the butter and sugars together in a large bowl then add the eggs, one at a time, beating well between each addition.

Mix in the melted chocolate and mashed potato.

Sift the flour, cocoa, baking powder and baking soda together. Gently mix into the cake batter in three additions, alternating with the porter.

Spoon into the prepared tin, leveling the surface with the back of the spoon, and bake for 1 hour – 1 hour, 10 minutes or until the cake feels springy and a toothpick comes out clean from the center.

Cool in the tin for 10 minutes then remove to a cooling rack.

To make the icing, beat the cream cheese and butter together until smooth, then mix in the confectioners sugar. Spread over the cold cake, dusting with a little sweetened cocoa.


White Wine Cake

May 10, 2013

IMG_3269I have a confession to make. I’m a total cake snob! I don’t know when it happened, but happened it did. I came to this realization the other day and I must say I was caught somewhat unaware. So let me set the scene for you. I was having one of those completely crazy days. Completely crazy but sort of tricky…you see it didn’t look like it was going to be crazy in the beginning. Everything seemed fine. My schedule was somewhat full, but not jammers by any means.  I got  going on my to-do list early and was very pleased when I arrived back home from the dog’s morning walk before most folks had set off for work. That was when the downward spiral began. After flitting here and there and all about the house with various chores, I noticed that I had come back from said walk with the bottom of one of my running sneakers coated with dog poo. Yup, stinky poo….which I had just proceeded to track all over the place. Right. I immediately set about cleaning that mess up and getting the day back on track but no, fate was not done with me yet. I continue to stumble around and kid you not every little thing that could go slightly askew did. Nothing major, but just persistent little annoyances. Finally, as I step out to run to the grocery store I find that the car battery was dead and the state registration was expired. Hmmm., I’m really behind now and I still have to whip up some sort of baked goods for a little get together tomorrow. I proceed to cross a bunch of stuff I thought could have been done off my list for the day to make sure I can focus on preparing the necessary baked goodies. I decide to take my husband’s car and head off to the grocery store, which was a hoot as usual. The weirdest stuff happens at the grocery stores around here…but that’s another story. That accomplished with little injury, I arrived home and opened the tailgate of the car to have a bottle of olive oil, which had become dislodged from its bag in transit, fall out onto the driveway and shatter. Hmmm…a slick, slippery, razor sharp mess. Nice! I limped into the house and poured myself a little glass of white wine and tried to regroup.


That is when I remembered my Mom’s White Wine Cake recipe. It was delicious and really easy to make. I thought perhaps I should cancel out the time intensive, multi-stepped dessert I had planned to do that evening and make that wonderfully easy White Wine Cake instead…but I instantly despaired and thought, “No. That cake is made with box cake mix. I have to do something from scratch.” That was it. The moment of clarity when I recognized the ridiculous cake snobbery that had inexplicably taken hold of me somewhere along the way. Mom had always been lavished with rave reviews whenever she made that cake. Having eaten it before, I knew it was fantastic. Yet I seemed to somehow think it was below me because it was made with a box mix. A box mix which, I might point out, was very convenient, easy and along with a few additional ingredients baked up to be quite tasty! How foolheaded could I possibly be? Surely God put those cake mixes on this green earth to make life a little easier for us poor creatures.?!! Come to think of it, life is too short and way too action packed to turn up your nose at box cake mixes! So I decided right then and there to make it and you know what? Folks couldn’t stop raving about how much they loved that White Wine Cake. It was moist, buttery, white wine perfection! And the glaze you drench it in? Ambrosia I tell you! I could nearly drink it straight from the pan. Not to mention, when I finally got over myself and settled in to making it, I realized how much fun it was, especially after my trying day. It didn’t tax my brain at all. You know….it was a little wine for the cake…a couple glugs (or possibly glasses) for the cook…etc. etc. It was White Wine Cake therapy and it actually went a long way to improving my mood and outlook. Make this cake and soon. You won’t be disappointed, perhaps a little tispsy….but never disappointed!


White Wine Cake

recipe from: My Mom


  • 1 box yellow cake mix
  • 3 oz. box instant vanilla pudding
  • 4 eggs
  • 3/4 Cup water
  • 3/4 Cup Vegetable oil
  • 1/4 Cup white wine
  • 1/4 Cup dark brown sugar
  • 1/4 Cup white sugar
  • 2 teaspoons cinnamon
  • 1/2 Cup pecans-finely chopped


  • 1/4 Cup butter
  • 1/4 Cup sugar
  • 1/8 Cup water
  • 1/8 Cup wine (possibly more depending on your mood and the day you’ve had)


Preheat oven to 350°F. Butter and flour a bundt or tube pan and set aside.

Place all of the ingredients except for the pecans in the bowl of a stand mixer fitted with the paddle attachment. Mix until blended.

Fold 1/4 cup of the pecans into the batter. Sprinkle the remaining 1/4 cup pecans in the bottom of the prepared cake pan and then pour batter over top of them.

Bake cake for 50-60 minutes. Remove cake from oven and cool on a wire rack.

While Cake is cooling, prepare the glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the wine, stirring to combine.

Remove cake from pan. Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another, etc.


German Chocolate Cake

April 3, 2013


German Chocolate Cake. You know what I’m talking about, a big impressive chocolate layer cake with that distinctive coconut pecan frosting. It always seemed a bit intimidating to me and I had never attempted to make one before. My husband has a texture thing about shredded coconut. So with all of the layers of shredded coconut on this cake, and my unfounded trepidation, it just wasn’t happening. But then, a good friend of mine had a birthday coming up and I asked around to see what his favourite cake might be. Yup. You guessed it, German Chocolate Cake. So I did a bit of recipe research on the good old interwebs and found one that I was sure would produce a fantastic cake.


I also uncovered a few interesting facts about this confection. Turns out it isn’t German at all! Nope. It is a total German poser! In actuality, this cake is so American it might as well be whistling Yankee Doodle Dandy! You see, back in 1852 there was an American chocolate maker whose name was Sam German. Now he invented a dark baking chocolate for Baker’s Chocolate Company. In honour of Sam, the Baker’s company christened this new chocolate as “Baker’s German’s Sweet Chocolate”. Fast forward 105 years later to 1957, when a homemaker from Dallas Texas published a recipe for “German’s Chocolate Cake”. This recipe became very popular and various newspapers across the country published the recipe. It essentially went, as we would say today, viral causing Baker’s Chocolate sales to increase by as much as 73%. The thing is that some where along its meteoric rise to fame, that possessive “German’s” changed to just “German”. Ahhh….so it became known as “German Chocolate Cake”. Thus conveying it’s false Germanic pedigree to the masses.


But enough of my historic ramblings, let’s get back to talking about this incredibly decadent cake today. This wonderful recipe comes from the Brown Eyed Baker who adapted it from David Lebowitz. With it you will be able to create a big tall dark chocolate four layer cake. Each of these rich chocolate layers are brushed with a rum syrup which not only intensifies the chocolate flavour but keeps the cake incredibly moist. After being drenched in rum syrup the layers are filled with a custard based toasted coconut pecan frosting. And then, as if anything else was needed, the sides of the cake are covered with a bittersweet chocolate ganache that is just to die for!


This stunning cake is actually easy to make, though a bit time-consuming. But with just one bite, you will know it was all worth it! Needless to say, my friend was delighted with his German Chocolate Birthday Cake. Indeed my coconut adverse husband even happily ate a slice. But don’t wait for a special occasion to make this cake. Believe me, any day you choose to make this spectacular cake will instantly be transformed into a special occasion. And in the meantime, let’s all raise a glass to Sam German whose lovely German’s chocolate made it all possible…


German Chocolate Cake

recipe from: Brown Eyed Baker


For the Cake:

  • 2 ounces bittersweet or semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons water
  • 1 cup unsalted butter, at room temperature
  • 1¼ cup + ¼ cup granulated sugar, divided
  • 4 eggs, yolks and whites separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract

For the filling:

  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 3 egg yolks
  • 6 tablespoons butter, cut into small pieces
  • ½ teaspoon salt
  • 1 cup pecans, toasted and finely chopped
  • 1 1/3 cups unsweetened coconut, toasted

For the Rum syrup:

  • 2/3 cup water
  • ½ cup granulated sugar
  • 4 teaspoons dark rum

For the Chocolate Icing:

  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 2 tablespoons light corn syrup
  • 3 tablespoons unsalted butter
  • 1 cup heavy cream


Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside.

Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until smooth, then set aside to cool to room temperature.

In the bowl of an electric mixer, beat the butter and 1¼ cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and beat in the melted chocolate until combined, scraping the sides of the bowl as necessary. Beat in the egg yolks one at a time, beating well after each addition.

Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. Add the buttermilk and the vanilla extract, mixing until combined, and then add the remainder of the flour mixture.

In a separate bowl, beat the egg whites on medium-high speed until they hold soft peaks. Slowly add the ¼ cup of sugar and beat until they form stiff, glossy peaks.

Using a rubber spatula, gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool the cake layers completely (leave them in the pans). While the cakes are baking and cooling, make the filling, syrup and icing.

Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F.). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature.

Make the Rum Syrup: In a small saucepan, heat the water and sugar, stirring occasionally, until the sugar has melted. Remove from heat and stir in the dark rum. Set aside until ready to use.

Make the Chocolate Icing: Place the chopped chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.

Once the filling and icing are both cooled to room temperature, refrigerate for 1 hour.

Assemble the Cake: Remove the cake layers from the pans and cut both cake layers in half horizontally using a sharp serrated knife, so you have four cake layers. Set the first cake layer on a cake plate. Brush the top of the cake layer with the rum syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, brushing the top of each cake layer with the rum syrup, then spreading ¾ cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.


Chocolate Biscuit Cake

March 13, 2013


Chocolate Biscuit Cake is one of my favourite cakes. I had never heard of it before heading off to Ireland for college where I ran across it in a little bakery in Cork. The gal behind the counter called it “Tiffin” and after experiencing just one bite of its rich, chocolatey decadence, I was hooked.


I’m sure many folks in the States had never heard of it either until it got so much press a couple of years ago when Prince William chose it for his groom’s cake, I guess thereby proving it is a confection “fit for a king”. But for those of you who somehow missed out on all of the hoopla surrounding the royal wedding (where exactly were you?), a Chocolate Biscuit Cake is just what it sounds like, a dense chocolate cake with pieces of crumbled biscuits (cookies) running throughout.


There are so many things that are fabulous about this cake. First of course is how utterly scrumptious it is. I mean complete chocolate bliss. And the cookies stay wonderfully crunchy, even after a day or two. (Ha! As if this cake would still be around a day or two after it is made!) The second glorious thing about this cake is that it is ridiculously easy to make. I’m not exaggerating. There is no baking involved. You basically melt some chocolate with butter, cream, and golden syrup, add some crumbled biscuits and pour it into a prepared pan and stick it in the refrigerator. Ta Da!


There are a couple “foreign” ingredients you will need to try to track down. The biscuits traditionally used are digestive biscuits and the brand I prefer is McVities. If you are in the States, many larger grocery stores will carry some brand of Digestive Biscuit in their “International Food” section. If you can’t find them you could substitute in a butter cookie like Le Petit Beurre, Rich Tea Biscuits or simply Graham Crackers. Lyle’s Golden Syrup is a treacle, like molasses, but with a lighter color and less bitter taste. Again the best place to look for it is in the International Food section or possibly Baking section of a large grocery store. The King Arthur Flour store also sells it. A good substitution if you absolutely can’t get your hands on it is Dark Corn Syrup. I will also mention that Edible Ireland has posted a great recipe for Chocolate Biscuit Cake that does not require Golden Syrup, so take a look there as well. Chocolate Biscuit Cake is quite versatile. You can make it in any shape pan you prefer, round, square or loaf tins are fine. And you can easily customize this recipe by adding your favourite treats into the mix. I’ve seen recipes that call for rum soaked raisins, various nuts, or chopped up candy bars. Edible Ireland puts espresso powder in their biscuit cake, which I think sounds divine.


This luscious cake is verrrrrry rich. Think of a cake made of fudge. A tiny sliver of a slice will go a long way. I’m not sure what sort of “chocolate coma” I would be in if I ate a slice the likes of which I have pictured here. Now I’m not saying I haven’t eaten that much biscuit cake in a day. I’m sure I’ve managed even more. But my modus operandi is to methodically slice off “small, little tastes” every time I walk by the cake and then to wonder at the end of the day what it is about being in the refrigerator that causes so much shrinkage in cakes! Treat yourself to a Chocolate Biscuit Cake on this St. Patrick’s Day.


Chocolate Biscuit Cake

recipe from: Rock Recipes


  • 2 pounds dark chocolate, roughly chopped (about 50% cocoa)
  • 1 pound unsalted butter
  • pinch salt
  • 1/4 cup whipping cream
  • 1/3 cup Lyle’s golden syrup
  • 1 pound digestive biscuits, broken by hand into postage stamp sized pieces

For the Ganache:

  • 1/2 cup whipping cream
  • 1 tbsp corn syrup
  • 8 ounces dark chocolate chopped


Melt the butter over medium low heat. Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted. Remove from heat and stir in the whipping cream and golden syrup until smooth. Fold in the broken biscuits and pour into a 9 inch springform pan that has been lined with plastic wrap or parchment paper. Chill in the fridge for at least 3 hours or overnight. Remove from pan and glaze with chocolate ganache.

For the Ganache:

Scald the cream in the microwave until almost boiling. Pour over chocolate in a small bowl and let stand for five minutes. Stir until smooth then stir in the corn syrup. Pour over the cooled biscuit cake using a spatula to help cover it evenly. Reserve a bit of ganache to decoratively pipe or drizzle onto the top of the cake if so desired.


Campfire Delight Cake

October 2, 2012

I said I was going to make it and make it I did! Remember back a few months ago I made Campfire Delight Cupcakes? They were fantastic and I noticed that they were a spin-off from a Campfire Delight Cake, which I couldn’t resist taking a peek at. And WOW!  That cake was a monster! We’re talking SIX layers of alternating rich chocolate cake, silky chocolate malted frosting and creamy toasted marshmallow frosting. Good Lord help us! What can I say? I knew I just had to make it.

I recently got the opportunity and gave it a try. Now making this cake isn’t for the weak of heart, or endurance. I completed it over two days, baking the cakes on the first and then refrigerating them overnight so that the layers would be easier to cut in half. The second day I made the frostings and assembled.

Phew! It is a big ole cake. When I sliced it, I found it wouldn’t even fit properly on a dessert plate. Nope, not this big boy. It needed the full on dinner plate. It looked truly stunning and tasted pretty phenomenal as well. If you’ve got a special occasion coming up, make this cake. Folks will be delighted.

Campfire Delight Cake

recipe from: Sweetapolita


For the Chocolate Cake:

  • 3 1/2 cups all purpose flour
  • 4 cups granulated sugar
  • 1 1/2 cup dutch process cocoa powder
  • 4 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 4 eggs
  • 2 cups strong black coffee
  • 2 cups buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 tablespoons pure vanilla extract


Preheat oven to 350° F. Butter and flour three 9″ cake pans.

In the bowl of a stand mixer combine all dry ingredients. Add remaining ingredients to the bowl and with the paddle attachment, mix for two minutes on medium speed. Batter will be quite thin.

Pour equal amounts of batter into prepared pans. I use my kitchen scale to try to get it as close as possible.

Bake for 20 minutes and then rotate pans. Cakes are done when toothpick comes out clean. About 35 – 40 minutes.

Cool cakes in pan on wire rack for 20 minutes. Gently turn cakes out to wire rack to cool completely.

For the Toasted-Marshmallow Frosting:


  • 16 large white marshmallows
  • 1 cup powdered or confectioners’ sugar
  • 1/2 lb. (2 sticks, 1 cup) butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 8 oz. of Marshmallow Fluff


Place marshmallows on baking sheet which has been lined with parchment paper that has been sprayed with cooking spray. Place tray under broiler and broil marshmallow until they are light brown on top. Watch them closely as they will burn very quickly. Once tops are toasted, remove tray from oven and gently flip marshmallows over and broil other side. Remove from oven and sit aside.

In a stand mixer, cream butter and icing sugar on low until blended. Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Set aside.

For the Malted Chocolate Frosting:


  • 1 lb. of butter at room temperature
  • 4 cups of confectioners’ or powdered sugar
  • 3 teaspoons pure vanilla extract
  • 3/4 cup Ovaltine or malted milk powder
  • 8 oz. bittersweet chocolate, melted
  • 1/2 cup whipping cream


In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and butter. Beat on low speed for about 1 minute. Add the vanilla and malt powder and beat on low until combined. Add the melted chocolate and beat on medium speed until smooth. Add the whipping cream and beat on medium high speed for another minute.

Assembly Instructions:

Split each of the 9″ layer cakes in half. This will be easier to do if the cake is cold. Refrigerate for 2 hours or freeze for 30 minutes. I use a Wilton Cake leveler to divide the layers. However, this can be done with a good quality serrated knife. First trim any doming off the top of each layer. Then measure each layer and create a score line at the halfway mark all the way around the outside of the cake. Working from eye-level to the cake gently cut towards the center of the cake, then turn 1/4 turn and repeat until you have cut through the entire layer.

Place first layer in the center of a cake board. Slide a bit of wax paper just under the edge until all of the cake board is covered. These bits of wax paper will protect the cake board from stray bits of icing which may fall while you are decorating it. Cover the first layer with 1/3 of the Toasted Marshmallow Frosting. Top with second layer and cover top of that layer with the Malted Chocolate Frosting. Continue to alternate frostings covering the top most layer with Malted Chocolate frosting. Frost the sides of the cake with the remaining Malted Chocolate Frosting. Remove the wax paper cake board protectors. Decorate the top with small marshmallows, chocolate chips, jimmies or Whopper or Malteser candies as you desire.


Dark Chocolate Salted Caramel Layer Cake

August 24, 2012

Dark Chocolate and Salted Caramel…What a wonderful combination! Without a doubt a couple of my favourites. I am definitely way into the whole salty/sweet thing. So I was very happy to make this Dark Chocolate Salted Caramel layer cake for my friend Erin’s Birthday get-together.

I’m happy to say that this cake turned out great! Let me just describe it for you. There are three layers of moist, tender dark chocolate cake. Nestled between each cake layer you will find a rich, silky layer of salted caramel Swiss Buttercream frosting. ( Have I mentioned that I LOVE Swiss Buttercream Frosting!) The cake is then encased within a decadent dark chocolate frosting. A bit of fleur de sel is sprinkled over the top. I then decorated it with a ring of mini chocolate chips and a malted milk ball. Be still my heart! This cake looked great and was delicious to boot!

The cake and frostings were easy to make, though a bit time-consuming. If you have never made caramel or Swiss Buttercream Frosting previously (OMG! you MUST make some soon…it is fabulous!) it may be a bit more of a challenge, but certainly do able. The directions listed below are very clear and easy to follow. That being said, I consider it time well spent. It was decidedly worth it to have a tasty homemade cake for Erin’s birthday celebration. Next time one of your chocolate, salted caramel loving friends have a birthday, look no further. This is the birthday cake they need!

Dark Chocolate Salted Caramel Layer Cake

recipe from: Annie’s Eats


For the cake:

  • 2¼ cups all-purpose flour
  • 2¼ cups sugar
  • 1 cup plus 2 tablespoons dark unsweetened cocoa powder
  • 2¼ tsp. baking soda
  • 1½ tsp. baking powder
  • 1½ tsp. salt
  • 6 tbsp. vegetable oil
  • 1 cup plus 2 tbsp. buttermilk
  • 1 cup plus 2 tbsp. brewed coffee
  • 3 large eggs, at room temperature
  • 1 tbsp. vanilla extract

For the filling:

  • 1 cup sugar, divided
  • ¼ cup water
  • ¼ cup heavy cream
  • Generous pinch of sea salt, such as fleur de sel
  • 4 large egg whites
  • 1½ cup (3 sticks) unsalted butter, at room temperature

For the frosting:

  • 12 oz. good quality semisweet or bittersweet chocolate, finely chopped
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ¼ cup very hot water
  • 1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature
  • 1/3 cup plus 1 tbsp. confectioners’ sugar
  • Pinch of salt

Fleur de sel, for finishing


To make the cake, preheat the oven to 350˚ F.  Grease and flour the edges of 3 8-inch baking pans, shaking out the excess.  Line the bottoms with rounds of parchment paper.  In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.  Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper.

To make the caramel buttercream filling, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan.  Mix in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.

Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

To make the frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Set aside and let cool to room temperature.  In a small bowl, combine the cocoa powder and water and stir until smooth.  In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt.  Beat on medium-high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.  Blend in the cocoa powder-water mixture until smooth.

To assemble the cake, level the cake layers if necessary.  Place one of the cake layers on a cake board or serving platter.  Top with half of the caramel buttercream and smooth in a thick, even layer.  Place a second cake layer on top and smooth the remaining caramel buttercream over that.  Place the final cake layer on top.  Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula.  If desired, use additional frosting to pipe decorative accents on the cake.  Refrigerate until ready to serve.  Before serving, sprinkle with fleur de sel.


Rum Drenched Lemon Loaf Cakes

June 6, 2012

I told you that I had something yummy in mind when I made up that batch of Meyer Lemon Curd. As if the curd wasn’t fabulous enough, all on its lonesome, I thought it would be even better if I slathered it over the top of Rum Drenched Lemon Loaf Cake and then added some fresh fruit and whipped cream. Have Mercy! This dessert was unbelievably delicious. So fresh and light. Perfect summer dessert! Now I must admit, Dorie Greenspan’s Rum Drenched Lemon Loaf Cakes can stand up all on their own. I’m sure nobody would be complaining if they were served a gorgeous slice of this cake, completely unadorned.

It has a wonderful texture and fresh lemon zing. The rum glaze that it is drenched in is not too shabby either. Excellent with a cup of tea. But since I had the Meyer Lemon Curd and some fresh fruit, I just couldn’t resist dressing it up a bit more.

These loaf cakes are quite easy to make, so if you’ve already made some curd, why not whip up a couple of these cakes to go along with it? You won’t be sorry!

Rum Drenched Lemon Loaf Cakes

recipe from Dorie Greenspan’s Baking From My Home to Yours


For the Cakes:

  • 2 2/3 Cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • pinch of salt
  • 2 1/3 Cups sugar
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 1 1/2 teaspoons pure vanilla extract
  • zest of 2 Meyer Lemons
  • 6 large eggs, preferably at room temperature
  • 2/3 Cup heavy cream
  • 2 1/2 Tablespoons dark Rum
  • 1 stick plus 7 tablespoons (15 tablespoons) unsalted butter, melted and cooled

For the Rum Syrup:

  • 1/3 Cup water
  • 1/4 Cup sugar
  • 1/4 Cup dark Rum


Center a rack in the oven and preheat to 350° F. Butter two 8 1/2 x 4 1/2 x2 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Place the pans on an insulated baking sheet or two regular sheets stacked on top of the other.

Sift the flour, baking powder and salt together.

Put the sugar, the pulp from the vanilla bean and the lemon zest in a large bowl and, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of vanilla and lemon. (If you are using vanilla extract, add it later, after you’ve added the eggs.) Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract, if you are using it, then whisk in the cream, followed by the Rum. Continuing with the whisk or switching to a large rubber spatula, gently stir in the dry ingredients in 3 to 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the prepared pans, smoothing the tops with a rubber spatula.

Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. ( As soon as the cakes go into the oven, make the syrup.) After about 30 minutes in the oven, check the cakes for colour – if they are browning too quickly, cover them lightly with foil tents.

For the syrup:

Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the Rum. Pour the syrup into a heatproof bowl and let cool.

When the cakes are done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer poke holes all over the cskes. brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

Top slice of the cake with Meyer Lemon Curd, fresh fruit of your choosing and whipped cream or perhaps a scoop of ice cream.


Meyer Lemon Pudding Cakes

May 17, 2012

Eureka! I have struck gold! And by gold, I mean some lovely, golden hued Meyer Lemons. This may not excite you, but then I bet you haven’t been looking for them as long as I have. Apparently, these little devils are difficult to ship, so most local grocery stores and chains do not carry them. They are in season from November through the end of April. But don’t you know it, just when I had given up all hope of finding any, I walked into my local Harris Teeter grocery store and there they sat, shining just like the sun!

Well, needless to say, after reading the label several times and pinching myself to make sure it wasn’t some weird culinary dream that I was destined to wake up from with a huge sense of disappointment,  I grabbed a bunch of them and ran to the check-out lest someone steal them away from me if I dared to dawdle.

So what’s so good about Meyer Lemons? Well, Meyer Lemons, which originated in China, are a cross between a regular lemon and a Mandarin Orange. This results in a somewhat sweeter, really vibrant tasting lemon without the acidic aspect. It is a gorgeous golden-yellow colour, kind of like egg yolks. They have a much thinner skin than regular lemons and have a nice floral fragrance. If you can find these little guys, they are well worth buying!

What did I make with them. Well, for starters I made this lovely little Meyer Lemon Pudding Cakes. Yup, you heard me…Pudding…Cakes. They are the best of both worlds, you know, the pudding universe and the cake universe. As you dig into these fabulous treats, you first encounter a fluffy lemony cake, but once you get through that layer you sink into a rich, creamy, decadent lemon pudding layer on the bottom. I’m not even usually interested in fruit desserts, that’s generally my husband’s territory, but these were really irresistible! I served some topped with a bit of whipped cream and some au natural with just a tiny dusting of confectioner’s sugar. If you are lucky enough to come across any Meyer Lemons, act fast! Buy them right away and make some of these yummy treats.

Meyer Lemon Pudding Cakes

recipe from: The Williams-Sonoma Baking Book

yield: 8 servings


  • 1/2 cup ( 2 1/2 oz. / 75 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, separated
  • 1 cup ( 8 oz./ 250 grams) sugar
  • 1 teaspoon finely grated Meyer lemon zest
  • 1/3 cup ( 3 fl. oz./ 80 ml) fresh Meyer lemon juice
  • 1 1/3 cups (11 fl. oz./ 330 ml) whole milk


Preheat the oven to 350°F (180°C). Place eight 1/2 cup (4 fl oz./ 125 ml) ramekins in a large baking dish and pour in water to reach halfway up the sides of the ramekins.

In a small bowl, stir together the flour and salt. In a separate nonreactive bowl, using an electric mixer on medium speed, beat the egg yolks with 3/4 cup ( 6 oz. / 180 grams) of the sugar until pale and thick, about 3 minutes. Stir in the flour mixture and beat until very thick, 2 minutes more. Stir in the lemon zest, juice and milk.

Using an electric mixer on high-speed, whip the egg whites until foamy. Sprinkle in the remaining 1/4 cup (2 oz. /60 grams) sugar and whip until soft peaks form when the beaters are lifted. Using a silicone spatula, stir one-fourth of the egg whites into the lemon mixture. gently fold in the rest just until no streaks of egg white are visible. Divide the mixture evenly among the ramekins.

Bake until the centers are firm to the touch and the edges pull away slightly from the sides of the ramekins, 40-45 minutes. Removes from the oven but leave in the water bath for 15-20 minutes.  Dust the tops with confectioner’s sugar or top with a bit of whipped cream. Serve warm or at room temperature straight from the ramekins.



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