Pink Chocolate Nutella Cake-Sinful Rich

April 11, 2021 by cookies

Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…

Hello from your favorite food blog 5 star cookies.

How are you? Do you want to cure your tiredness…

Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…

Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!

I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.

Pink Chocolate Cake — Pink Chocolate Nutella Cake from 5starcookies

How can I describe this recipe to you?

DESCRIPTIONS

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.

Now, back to basics? How is this cake made?

This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …

I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.

This cake is very similar to one of my most visited cake recipe called THE BEST CAKE EVER – STRAIGHT ROLL CAKE!

In order to make this cake we need to buy ingredients under the title called…

SHOPPING LIST

eggs
sugar
flour (all purpose)
heavy cream
strawberries
butter
icing sugar
Nutella
chocolate
vanilla extract
corn syrup
salt
baking powder
corn starch

EQUIPMENT NEEDED

-KitchenAid mixer or the one you have and use

-mixing bowl

-baking sheet (12 by 16 inch)

-9 by 5 loaf pan

-sauce pan

Easy chocolate pink cake — Pink Chocolate Nutella Cake-pink cake

Action Time

Pink Chocolate Nutella Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder (no aluminum)

1/2 tsp salt

1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella

2/3 cup heavy cream

1 cup chocolate chips melted, cooled

1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

2 TBSP corn syrup

INSTRUCTIONS

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)

Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Pink Chocolate Nutella Cake-simple chocolate cake

Review the Steps

-Bake the cake. Cool it.

-Spread strawberry pink filling

-Roll the cake

-Cool it in the freezer

-Make the Nutella filling

-Cut the roll cake into about 1 inch size

-Prepare 9 by 5 baking pan

-Assemble the cake

-Return to the freezer

-Make Nutella ganache

-Cover and decorate the best Pink Chocolate Nutella Cake

-Say thank you to the Universe and 5 star cookies

Freezing

You can freeze chocolate cake without Nutella ganache for 4 weeks.

Nutella chocolate cake — Pink Chocolate Nutella Cake recipe

Quick Note

Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.

Strawberry – this recipe was made with fresh strawberries.

Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)

Pink Chocolate Nutella Cake-the best dessert

FINAL NOTE

HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT!

Pink Chocolate Nutella Cake is ready for you!

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pink Chocolate Nutella Cake-Sinful Rich

Name: Pink Chocolate Nutella Cake-Sinful Rich
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6
Cuisine: north america
Ingredients: 6 large eggs (organic); 3/4 cup sugar; 1 cup flour (AP); 1 tsp baking powder (no aluminum); 1/2 tsp salt; 1 tsp cornstarch; 1 lbs strawberries (454 gr); 1 cup unsalted butter; 4 1/2 cups icing sugar (you can use less, it is your choice); 1/4 tsp vanilla extract; 1/8 tsp salt; 1 TBSP whip cream (optional); 2 1/2 cups Nutella; 2/3 cup heavy cream; 1 cup chocolate chips melted, cooled; 1/4 cup butter, unsalted; 1/2 cup Nutella; 2 TBSP butter, room temperature; 1/2 cup heavy cream; 2 TBSP corn syrup

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.

5 WORDS to describe this recipe I will say:

HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT

Ingredients

Yellow Cake Roll

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup

Instructions

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake)
Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Share and Enjoy !

Easter Chocolate Cake Recipe-Your Best Dessert

March 21, 2021 by cookies

If you are looking for the best chocolate dessert for the Easter or any day of the week, you are welcome. Easter Chocolate Cake Recipe is the answer. Check why…

Hello from the chocolate heaven and the best dessert that your little heart is searching for. Yes, your little needy heart needs this recipe in order to survive in this jungle we like to call it…the life.

So, let me tell you a little story about this recipe under the title I called…

DESCRIPTION

Easter Chocolate Cake Recipe is the best chocolate cake. Ever. Don’t argue with me. Yes, I know there are many and many chocolate cake recipe but this is the ONE. (for NOW…)

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more…

Yes, this recipe is your chocolate heaven answer when nothing works.

The base for the cake is made of fresh, large organic eggs, sugar, flour, coffee, baking powder and corn starch.

Then this simple and easy yellow base is covered with the most delicious and rich chocolate filling. There is no description for this filling. This filling is everything you need to feel complete. Yes, it is that powerfull.

But this is not it. The endless possibility chocolate cake is completed with one and only Nutella dream ganache which incorporates the Easter eggs and marshmallow rabbit. Pink marshmallow rabit.

Who says that life is not fair? At this moment with 5 star cookies life is so fair that I want to sing and it is …

SHOPPING LIST

flour
sugar
eggs
chocolate (semi sweet or use your favorite kind)
Nutella
heavy cream
butter
corn syrup
gelatin powder
baking powder
corn starch
grounded coffee
Easter eggs
Peeps marshmallow

EQUIPMENT NEEDED

-KitchenAid Mixer or the mixer you are using

-mixing bowl

-small sauce pan

-medium size sauce pan

-silicone molds

ACTION TIME

Easter cake — Easter chocolate cake -recipe for Easter

Making Easter Chocolate Cake Recipe

Ingredients

6 eggs

3/4 cup sugar

1 cup flour (all purpose, unbleached)

2 tsp grounded coffee

1 tsp baking powder

Chocolate Filling

6 oz semi sweet chocolate

1/2 cup heavy cream

3/4 cup Nutella

2 tsp gelatin powder

5 tsp cold water

1 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

1 TBSP corn syrup

INSTRUCTIONS

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Easter chocolate cake recipe-the best cake

Enjoy and share.

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-cut the cake using the cookie cutter into the circles to fit molds for bombs

-make chocolate filling

-complete assembly

-then make Nutella ganache

-pour the Nutella ganache over each cake

-decorate with chocolate Easter eggs, peeps marshmallow

-refrigerate until set

Freezing

You can freeze chocolate cake without Nutella ganache for 3 weeks.

Easter chocolate cake recipe-the best cake for the EAster

Quick Note

Eggs – please use large, organic eggs. This is the most important ingredient for the cake. If you see the most amazing yellow color of the cake base it is because of the eggs. (don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Coffee – use fresh, ground coffee. I used LavAzza, Italian coffee. You use what you have and what you like.

FINAL NOTE

If you want to make the most amazing chocolate cake recipe for the Easter this year you must make this recipe!

It is MUST HAVE DESSERT.

Your family will love you. This is the dream cake for all people who are addicted to chocolate.

BTW, this is not just for the Easter. You can make this cake any day. From Monday to Sunday. It is your call.

Yes, I have to say Easter chocolate cake recipe is feel great every day dessert.

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

Easter cake with chocolate — Easter chocolate cake recipe – the best chocolate cake

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Easter Chocolate Cake Recipe-Your Best Dessert

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Easter Chocolate Cake Recipe is the best chocolate cake.

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more

Ingredients

Cake Base

6 eggs
3/4 cup sugar
1 cup flour (all purpose, unbleached)
2 tsp grounded coffee
1 tsp baking powder

Chocolate Filling

6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
1 TBSP corn syrup

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.

Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.
MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Enjoy.

easy chocolate cake Easter — Easter chocolate cake recipe – the best homemade chocolate cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

BE KIND…SHARE

Simple Banana Cake Recipe-1 Famous Fantasy

February 28, 2021 by cookies

Famous fantasy is inside of this homemade melt in your mouth creation called Simple Banana Cake Recipe. Are you ready for it…

Hello from the fantasy land called 5 star cookies. How are you? Hugging, kissing, loving…pretending that our life is normal.

And maybe it is. If you enter your kitchen, turn the music on, hug your oven and believe in number 1 famous fantasy called…

SIMPLE BANANA CAKE RECIPE!

Trust me life can go back to normal if you just start baking. And don’t allow the noise from outside to destroy your best banana cake fantasy. Let me give you way more details inside of the header called…

DESCRIPTIONS

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings. The Italian buttercream and Nutella Italian buttercream. The cake wouldn’t be complete without shaved chocolate and fresh banana slices. Yes, this banana cake recipe will have you going back for more.

And if you want more you need to move your body into the action mood called BAKING!

SO, are you inspired to make the showstopping dessert? Let’s do it.

Your first step like always is …

easy banana cake torte — Simple Banana Cake Recipe-easy banana cake

SHOPPING LIST

flour
white sugar
brown sugar
eggs
crushed pineapple in juice
ripe bananas
oil
walnuts
butter
Nutella
baking soda
salt
ground cinnamon
pure vanilla extract
chocolate
fresh bananas

EQUIPMENT NEEDED

-KitchenAid mixer, hand mixer (or any mixer you have)

-mixing bowl

-plastic bowl for dry ingredients

-3 rounded baking pans (6 inches)

-candy thermometer

ACTION TIME

MAKING SIMPLE BANANA CAKE RECIPE

Ingredients

3 large eggs

1 cup brown sugar

2 cups mashed ripe bananas, (about 6 ripe bananas)

1 can crushed pineapple in juice (398 gr)

1 cup oil

3 cups flour, all purpose and unbleached

1 tsp baking soda

1/2 tsp salt

2 1/2 tsp ground cinnamon

1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

4 egg whites, room temperature

1 1/4 cups regular white sugar

4 TBSP water

2 cups butter, room temperature

1 1/2 tsp vanilla extract

2 cups Nutella

Decoration: shaved chocolate, fresh sliced bananas

INSTRUCTIONS

Line 3 round cake pans with parchment paper. Set aside.

Also, line 8 inch round cake pans with parchment paper or aluminum foil.

Preheat oven to 350 F.

Making Banana CAKE

In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

Mix using the cage attachment until well combined.

Then gradually add flour mixture stirring until combined.

Fold in the toasted walnuts.

Divide batter among 3 prepared pans. I used two cups for each pan.

The rest of the left batter poured into 8 inch pan.

Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

Let it cool. Remove from the pans.

Also, bake 8 inch cake until done.

ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

Then add the butter, a few pieces at a time until combined.

Add the best pure vanilla extract.

Mix all ingredients well.

Your next step is to divide the filling into 2.

Add Nutella to one half and mix until combined.

BTW, you just made Nutella Buttercream. How easy, don’t you think?

ASSEMBLY CAKE

If you want to level cooled banana cake layers.

Place first cake layer on a serving plate. (or whatever you are using)

Spread Italian buttercream filling.

Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

Then add your third banana cake layer.

At this point I lake to move cake into the freezer for about half hour.

After half hour remove the cake from the freezer.

Spread remaining buttercream on top and sided of cake.

You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

Place your cake into the fridge for 8 hours or overnight.

Enjoy and share.

Review the Steps

-Make 3 layers or banana cake (6 inches)

-Then make the Italian Buttercream and Nutella buttercream.

-Assembly the cake

-Decorate and place into the fridge for eight hours or overnight.

simple banana cake or torte — Simple Banana Cake Recipe-the best cake

Quick Note

Bananas – use very ripe bananas for this recipe. You will need from 6 to 8 bananas to make 2 cups.

Eggs – I can’t say enough how important is to use large, fresh, organic eggs for your cakes. Please visit your local farmers market and buy the eggs.

Walnuts – please use the toasted walnuts. If you don’t like the walnuts you can use hazelnuts or pecans.

Vanilla Extract – if you can use the pure vanilla extract. I know it is very expensive but it is worth it. Also, if you want to make homemade version check this link – Vanilla Extract – Do you know how to make it?

Simple Banana Recipe — Simple Banana Cake

FINAL NOTE

The magic of “BANANA”. From the banana tea to the most extraordinary Simple Banana Cake Recipe. The choice is yours.

Make and enjoy this number one fantasy layer cake. And share. Now more than ever it is important to keep social skills alive. So, share and keep distance.

Difficulty Level: Easy

Final Grade: A+

Simple Cake with bananas — Simple Banana Recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Simple Banana Cake Recipe-1 Famous Fantasy

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings.

The Italian buttercream and Nutella Italian buttercream

Ingredients

3 large eggs
1 cup brown sugar
1 cup brown sugar
2 cups mashed ripe bananas, (about 6 ripe bananas)
1 can crushed pineapple in juice (398 gr)
1 cup oil
3 cups flour, all purpose and unbleached
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon
1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

4 egg whites, room temperature
1 1/4 cups regular white sugar
4 TBSP water
2 cups butter, room temperature
1 1/2 tsp vanilla extract
2 cups Nutella
Decoration: shaved chocolate, fresh sliced bananas

Instructions

Line 3 round cake pans with parchment paper. Set aside.

Also, line 8 inch round cake pans with parchment paper or aluminum foil.

Preheat oven to 350 F.

Making Banana CAKE

In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

Mix using the cage attachment until well combined.

Then gradually add flour mixture stirring until combined.

Fold in the toasted walnuts.

Divide batter among 3 prepared pans. I used two cups for each pan.

The rest of the left batter poured into 8 inch pan.

Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

Let it cool. Remove from the pans.

Also, bake 8 inch cake until done.

ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer. Remove from heat.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

Then add the butter, a few pieces at a time until combined.

Add the best pure vanilla extract.

Mix all ingredients well.
Your next step is to divide the filling into 2.

Add Nutella to one half and mix until combined.

BTW, you just made Nutella Buttercream. How easy, don't you think?

ASSEMBLY CAKE

If you want to level cooled banana cake layers.

Place first cake layer on a serving plate. (or whatever you are using)

Spread Italian buttercream filling.

Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

Then add your third banana cake layer.

At this point I lake to move cake into the freezer for about half hour.

After half hour remove the cake from the freezer.

Spread remaining buttercream on top and sided of cake.

You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

Place your cake into the fridge for 8 hours or overnight.

Enjoy and share.

the best banana cake torte — Simple Banana Cake Recipe-banana best cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Share and Enjoy !

Mystery? What happen to 8 inch baked cake?…Stay tuned…

Pink Chocolate Cake-Cozy up With Love

February 12, 2021 by cookies

I love you treat is called Pink Chocolate Cake. Show your love with this amazing pink cake. Are you ready baking nation?

Hello from the pink life and February 14th.

I don’t know about you but I am so ready to escape this life. -40 C, working 9 to 5 and praying to God that 6/49 is about to happen. Like, right now or tomorrow.

And how about you my dear, lovely and amazing readers? How are you? Just answer…I can hear you.

And let’s stay just for a moment connected. It is not the social distance … it is our soul connections.

How can you fight that? You know, you can’t. LOVE always wins.

And speaking of love…Are you looking for the most amazing pink recipe for this Sunday? Since the answer is YES let me introduce you to this dreamy, creamy cake full of possibilities…

DESCRIPTION

Our recipe today is for all of you ready to make the most delicious chocolate cake! Ever, Yes, this chocolate cake recipe is full of LOVE. And love means tons of chocolate, Nutella, coffee and PINK!

Or I like to call the best …

PINK CHOCOLATE CAKE … in shape of heart.

Can you imagine life more perfect than this chocolate cake? Of course you can’t.

So, what do you need for this recipe?

Let me answer under the title called…

SHOPPING LIST

flour (all purpose, unbleached)
sugar
eggs
sugar
butter
cornstarch
NUTELLA
CHOCOLATE (semi-sweet)
heavy cream
fresh strawberries
grounded coffee
cocoa
gelatin (I used organic)
baking powder

the best chocolate pink cake — Pink Chocolate Cake Recipe-the best pink cake

Equipment Needed

-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)

-baking sheet (16 by 12 inches)

-glass measuring cup (4 cups size)

-sauce pan

-heart shaped cookie cutter

-mixing bowl (for the cake and the filling)

-heart baking molds (2 of them)

the best pink cake — Pink Chocolate Cake Recipe

ACTION TIME

MAKING PINK CHOCOLATE CAKE

Ingredients

6 large organic eggs

3/4 cup white sugar

1 cup flour (AP and unbleached)

1 tsp cornstarch

1/2 TBSP cocoa

1 TBSP coffee, grounded

1 tsp baking powder (no aluminum)

Strawberry Buttercream

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

CHOCOLATE NUTELLA FILLING

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)

9 ounces semi-sweet chocolate, chopped

2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups

3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped

1 and 1/2 TBSP corn syrup

1 cup heavy cream

Instructions

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

The most Important note: Don’t use mixer when adding flour mixture.

Fold the flour using the spatula.

Be sure that the flour and is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use heart shaped cookie cutter and cut 12 circles.

After this you are ready to make the strawberry filling.

strawberry pink filling — strawberry filling

MAKING STRAWBERRY FILLING

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed.

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.

MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

Assembly Line

When you are ready to assembly the cake check the following steps:

This is the repeat: Remove the frozen cake from the freezer.

Using your heart shaped cookie cutter, cut 12 pcs.

Your next step is to assembly:

Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

Then add strawberry filling.

Make it even and pretty.

Then gently press the heart shaped cake circles on top of the strawberry filling.

Cover with plastic wrap and freeze overnight.

CHOCOLATE GLAZE

(BTW, this glaze recipe is from my favorite link)

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the heart shaped cake.

Decorate as you wish.

Return to fridge until it is set.

Enjoy and share.

Love Cake for Valentines — Pink Chocolate Cake Recipe-the best pink

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-freeze overnight and cut into heart shaped cakes to fit molds

-make strawberry and chocolate nutella filling

-complete assembly

-then make chocolate glaze

-pour the best chocolate glaze over the cake

-refrigerate until set

Freezing

You can freeze pink chocolate cake without chocolate icing for a week.

Quick Note

Flour – use all purpose and unbleached

Eggs – please use large, organic eggs

Heavy Cream – use 33% or 35%

Strawberry – use the fresh strawberries (organic if you can)

Butter – I used organic, grass fed and unsalted

Heart Shaped Mold – You can buy in your $ store. They are $4. (oh Canada)

FINAL NOTE

The best pink cake for February 14 or Valentine’s Day.

Share with all people you love. Don’t forget yourself. You are important too.

Difficulty Level: Easy (it has many steps but it is easy recipe to make. Not, like macarons)

Final Grade: A+

PRINTING THE RECIPE

If you want to print this amazing pink cake recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pink Chocolate Cake-Cozy up With Love

Yield: Serving 12 people

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Pink Chocolate Cake is the most delicious chocolate cake.

And full of LOVE. And love means tons of chocolate, Nutella, coffee and PINK

Ingredients

Cake Base

6 large organic eggs
3/4 cup white sugar
1 cup flour (AP and unbleached)
1 tsp cornstarch
1/2 TBSP cocoa
1 TBSP coffee, grounded
1 tsp baking powder (no aluminum)

Strawberry Buttercream

1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)

CHOCOLATE NUTELLA FILLING

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)
9 ounces semi-sweet chocolate, chopped
2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups
3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped
1 and 1/2 TBSP corn syrup
1 cup heavy cream

Instructions

CAKE BASE

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

The most Important note: Don’t use mixer when adding flour mixture.

Fold the flour using the spatula.

Be sure that the flour and is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use heart shaped cookie cutter and cut 12 circles.

After this you are ready to make the strawberry filling.

MAKING STRAWBERRY FILLING

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed.

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.
MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

Assembly Line

When you are ready to assembly the cake check the following steps:

This is the repeat: Remove the frozen cake from the freezer.

Using your heart shaped cookie cutter, cut 12 pcs.

Your next step is to assembly:

Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

Then add strawberry filling.

Make it even and pretty.

Then gently press the heart shaped cake circles on top of the strawberry filling.

Cover with plastic wrap and freeze overnight.

CHOCOLATE GLAZE

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the heart shaped cake.

Decorate as you wish.

Return to fridge until it is set.

Enjoy and share.

Easy Pink chocolate cake — Pink Chocolate Cake Recipe-easy cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

Pink Nutella cake — Pink Chocolate Cake Recipe-the best recipe with chocolate

BE KIND…

Share and Enjoy !

Lamington Australian Coconut Cake (#1 Recipe)

October 26, 2020 by cookies

This cake is from my happy, safe and free childhood. Lamington Australian Coconut Cake or #1 Recipe for my whole life. Yes, this post is so emotional to me. So much memory and so much love for this cake that I can’t express…but I am sure you can feel it. Love is in the air…from Australia or New Zealand.

Lamingtons Cake — lamingtons Australian Coconut cake-the best cake

If there is one cake that is number #1 inside of my chocolate soul, it is this one.

Yes, ladies and gentlemen I like you to meet and say hello to the best coconut cake called …

Lamington cake

(don’t mind me. I treat cake as a human being…so saying hello is just normal communication in my life…)

Let me start with this … As a kid I was not able to say Lamington cake so I always called this cake coconut. My mum’s friends used to bring me this cake all the time. And they used to joke that I need to move to Australia or to be shipped there. So, yes since a very young age I knew two things about this cake:

It is from Australia and it has the name that I can’t say. Why is love so complicated? (my little soul was wondering)

Now, many years after and many cakes after I still think LAMINGTON IS THE ONE. My cake and my soul. But how about you my dear readers? How much do you know about this best cake from Australia? So, let me give you a quick introduction to this amazing chocolate coconut cake.

Lamington Australian Coconut cake-easy cake

DESCRIPTION OF LAMINGTON CAKE

It is the sponge cake coated in chocolate and rolled in desiccated coconut. The cake is moist, delicate and utterly delicious. So delicious that in Australia, July 21st is designated as National Lamington Day in which charity groups sell Lamingtons to raise money. (how amazing is that?)

The cake is served with tea in Australia or with coffee in Europe. This cake is also great gift for Christmas.

Also, some people use raspberry jam or plum jam as the filling for the cake. What do you think? Would you like to try it? Personally, I loved it but my favorite is still just plain Lamington cake with chocolate and coconut.

Question for YOU? Do you know what the word lamington means? The word lamington means layers of beaten gold. How poetic is that…layers of beaten gold. And you are eating that. You rich son of … cake. So, let’s make this golden cake or layers of beaten gold now.

Lamington Australian cake — Lamington Australian Coconut cake-chocolate frosting

The first step is getting ingredients or …

SHOPPING LIST

flour
sugar
eggs
milk
oil
margarine
chocolate
coconut
chocolate chips
cocoa
vanilla extract
baking powder

EQUIPMENT NEEDED

-Mixing bowl

-Baking pan 9 by 13 inch

-Medium saucepan (for chocolate frosting)

-Deep plate (for coconut)

ACTION TIME

Making Lamington Australian Coconut Cake

Ingredients

3 eggs

1 cup sugar

3/4 cup oil

1/2 cup milk (2%)

2 cups flour

1/2 TBSP baking powder

Chocolate Frosting for cake

1/2 cup margarine

1 cup water

1/2 cup milk

3 TBSP cocoa

1/2 cup chocolate chips

3 oz chocolate

1/2 cup sugar

1 tsp vanilla exract

2 1/2 cups coconut (see quick note)

INSTRUCTIONS

Preheat oven to 375 F.

Line baking pan with aluminum foil, spray with baking spray and set aside.

Add eggs and sugar into the mixing bowl.

Mix until incorporated, for about 7 to 8 minutes.

Then add milk and oil. Mix in.

Add flour and baking powder and keep mixing on low speed until incorporated. (don’t mix for too long).

Pour into prepared baking pan and bake at 375 F until done for about 25 minutes. (start checking after 20 minutes)

Cool.

Cut the cake into regular squares of about 2 inches (5 cm).

BTW, you can cut to your favorite size. If you like large lamingtons cut into 3 inches or if you like small cut into one inch. The choice is yours.

Preparing Chocolate Frosting

Add all ingredients into saucepan. (margarine, water, milk, sugar, cocoa, chocolate chips, chocolate, vanilla extract).

Bring to boil, when it starts to boil reduce temperature to low and boil for about 3 minutes.

Remove from heat and let it cool for about 1/2 hour.

Icing the Lamingtons

You need the following:

One plate for coconut – add only 3/4 cup of coconut onto a plate. When coconut gets “chocolate wet or dirty” add more fresh coconut to the plate.

Saucepan with chocolate frosting

Lamingtons squares

And now let’s do it.

Dip each lamington into the chocolate mixture icing and then coat in coconut.

IMPORTANT: Be sure all sides of lamingtons are deep into chocolate and then into icing.

Repeat until done.

For this process you can use only your hands or use fork. (it is your choice)

When done with icing, please let the lamingtons rest. (they need time to set).

Also, you can refrigerate lamingtons. (if you want to. I don’t)

Serve the coconut cake at room temperature.

Storage: Store in an airtight container.

Enjoy and share.

Lamingtons easy cake — Lamington Australian Coconut cake-5 star recipe

Review the Steps

-Make the sponge cake

-Cool and cut into favorite size

-Make chocolate frosting

-Coat each lamington into chocolate mixture, then coconut

-Let is sit until frosting firms up a bit.

-Serve

Lamingtons #1 cake — Lamington Australian Coconut cake-number 1 cake

Quick Note

Eggs – eggs are super important for this recipe. Use large, organic eggs.

Milk – I used 2% milk. Be sure milk is the room temperature.

Oil – I used Crisco, soybean oil.

Coconut – I used organic, unsweetened coconut. You use what you have.

Important:

When dipping lamingtons into chocolate mixture you can use fork or just use your hands.

Also, be sure every side of lamington cake is cover with chocolate icing and coated with coconut. (no discrimination, please.)

Australian Lamingtons — Lamington Australian Coconut cake-chocolate mixture

FINAL NOTE

This classic Australian cake is the recipe to try. You will love, love the Lamington cake.

Who am I kidding? It is not that you will love this cake. This cake will steal your heart.

Full of chocolate, coconut and simplicity! Yes, this is the LOVE!

Final Grade: A+

To learn more about this beauty from my favorite country Australia, please visit the following link.

PRINTING THE RECIPE

Lamington Australian Coconut Cake (#1 Recipe)

Yield: 24 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

It is the sponge cake coated in chocolate and rolled in desiccated coconut.

The cake is moist, delicate and utterly delicious.

So delicious that in Australia, July 21st is designated as National Lamington Day in which charity groups sell Lamingtons to raise money

Ingredients

3 eggs
1 cup sugar
3/4 cup oil
1/2 cup milk (2%)
2 cups flour
1/2 TBSP baking powder
Chocolate Frosting for cake
1/2 cup margarine
1 cup water
1/2 cup milk
3 TBSP cocoa
1/2 cup chocolate chips
3 oz chocolate
1/2 cup sugar
1 tsp vanilla exract
2 1/2 cups coconut (see quick note)

Instructions

Preheat oven to 375 F.

Line baking pan with aluminum foil, spray with baking spray and set aside.

Add eggs and sugar into the mixing bowl.

Mix until incorporated, for about 7 to 8 minutes.

Then add milk and oil. Mix in.

Add flour and baking powder and keep mixing on low speed until incorporated. (don't mix for too long).

Pour into prepared baking pan and bake at 375 F until done for about 25 minutes. (start checking after 20 minutes)

Cool.

Cut the cake into regular squares of about 2 inches (5 cm).

BTW, you can cut to your favorite size. If you like large lamingtons cut into 3 inches or if you like small cut into one inch. The choice is yours.

Preparing Chocolate Frosting

Add all ingredients into saucepan. (margarine, water, milk, sugar, cocoa, chocolate chips, chocolate, vanilla extract).

Bring to boil, when it starts to boil reduce temperature to low and boil for about 3 minutes.

Remove from heat and let it cool for about 1/2 hour.

Icing the Lamingtons

You need the following:

One plate for coconut - add only 3/4 cup of coconut onto a plate. When coconut gets "chocolate wet or dirty" add more fresh coconut to the plate.

Saucepan with chocolate frosting

Lamingtons squares

Dip each lamington into the chocolate mixture icing and then coat in coconut.

IMPORTANT: Be sure all sides of lamingtons are deep into chocolate and then into icing.

Repeat until done.

For this process you can use only your hands or use fork. (it is your choice)

When done with icing, please let the lamingtons rest. (they need time to set).

Also, you can refrigerate lamingtons. (if you want to. I don't)

Serve the coconut cake at room temperature.

Storage: Store in an airtight container.

Enjoy and share.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite blogger

See you soon…

Lamington Australia Cake — Lamington Australian Coconut cake-your cake

Austria Lamingtons — Lamington Australian Coconut cake-coconut cake

Milo Magic Cake – Nestle Products for Happy You

February 24, 2022August 10, 2020 by cookies

My dad’s name was Milo and I made this recipe for him. Yes, Milo Magic cake is for my dad sleeping or living in different dimension. And it all started with Nestle product called Milo Drink…

Milo Cake with Nestle Milo Drink — Milo magic cake is made with Milo Drink from Nestle

Hello my dear readers,

When they say life is not fair they are not kidding. But the irony of life is to rise above and fly…even if you can’t do the parallel parking in real life.Yes, that is the formula for success. Shoot for the moon … you will land among the stars.

And so I did. I bought the Milo drink, found the Australia’s best recipe and decide to bake for you. And for my dad.

MILO MAGIC CAKE

Dad don’t ask me why Australia? You know how much I love, love Lamington cake. So, naturally my country should be Australia.

Now, let’s go back to Milo Magic Cake which is actually called Magic Milo Cake.

Happy Milo Magic Cake — Milo magic cake and Milo Nestle Drink made for your happiness

How can I describe this cake?

It is liked baked hot chocolate. Very interesting and tasty. Top that with heavy cream, shaved chocolate or ice cream and you have the most amazing dessert. Of course the main reason I made this cake is the name. MILO! Yes, yes and yes. Baking can be the healing. And this cake was it for me.

So, what did I learn about this recipe?

This cake was made by Greer Worsley. She made this recipe based on the famous magic cake that separates in the oven into three layers. Then I google famous magic cake, found Chocolate Magic Cake and now my mind is spinning 360 above and beyond of many possibilities that I can make and try. See, this is the baking magic for all of us. Start healing with baking.

I made cake based on name and then I discovered there is more like: Australia’s Best Recipes, famous chef from there Greg Worsley, famous magic cake on google that I never heard of and want to try and so much more. Because we are all here to help each other and not just survive but to thrive in this magic life. And from Australia to Canada we are all connected. BTW, now more than ever we must share and be kind to each other. So, thank you Greer for your recipe. I hope you don’t mind that I adopted your cake and it is living another life in Canada and North America.

Now, let’s make the magic cake or I like to call it ACTION TIME.

SHOPPING LIST

EGGS
CASTER SUGAR
MILO DRINK
FLOUR
BUTTER
FLOUR (all purpose)
MILK (2%)

Optional: chocolate, whip cream, ice cream

Milo Cake — Milo magic cake is simple cake made with Nestle product Milo Drink

Making Milo Magic Cake

Ingredients

4 eggs (large, organic or free run)

1/2 cup caster sugar

1 cup MILO

1/2 cup butter (melted)

3/4 cup flour (all purpose)

2 cups milk (2%)

Decoration: Whip cream, melted chocolate, your favorite ice cream, shaved chocolate…

INSTRUCTIONS

Preheat oven to 320 F.

Line 8 inch square pan with aluminum foil or parchment paper.

The first step is to separate egg whites from yolk.

Then using your favorite mixer mix egg whites to form soft peaks. Set aside.

Using another mixing bowl mix 4 egg yolks and sugar until pale.

Then whisk in Milo.

Your next step is to add melted butter and mix until incorporated.

After that add milk while mixing until you have a very smooth, thin batter.

Gently fold in egg whites until just combined.

Pour the mixture into prepared 8 inch pan and bake for 45 minutes. (according to the recipe)

Be sure to check if it is done by shaking the pan. If it is still wobbling, return to oven and bake for another 5 to 15 minutes.

I baked my cake for 55 minutes at 320 F.

Remove from oven, cool and serve.

Also, don’t forget: Enjoy and share.

Serve Milo Magic Cake — Milo magic cake and Nestle magic-Serve with whip cream, shaved chocolate

Are you ready to eat? Find your golden fork and let’s do it…

IMPORTANT NOTES

Caster Sugar – if you can’t find it in your country please use the regular white sugar. It will work.

Making Caster Sugar at Home

You can make caster sugar using a coffee grinder. Place the sugar into coffee grinder and pulse until reaches super fine but not icing sugar consistency. Just think caster sugar is the middle child between regular white sugar and icing sugar. Have fun.

MILO – is a chocolate and malt powder produced by Nestle. The drink was originally developed by Australian inventor Thomas Mayne in 1934. To learn more about MILO visit the LINK You can buy MILO drink in Superstore, Walmart or any store near you. It looks like this:

Milo magic drink for you — Milo magic drink can be bought in Superstore, Walmart

Eggs, Milk – Be sure they are room temperature

Butter – Use unsalted, melt and cool.

PRINTING THE RECIPE

Milo Magic Cake

Yield: 16 pieces

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Milo Magic Cake is liked baked hot chocolate.

The cake is full of Milo, magic and promise.

Enjoy and share.

Ingredients

4 eggs (large, organic or free run)
1/2 cup caster sugar
1 cup MILO
1/2 cup butter (melted)
3/4 cup flour (all purpose)
2 cups milk (2%)
Decoration: Whip cream, melted chocolate, your favorite ice cream, shaved chocolate...

Instructions

Preheat oven to 320 F.

Line 8 inch square pan with aluminum foil or parchment paper.

The first step is to separate egg whites from yolk.

Then using your favorite mixer mix egg whites to form soft peaks. Set aside.

Using another mixing bowl mix 4 egg yolks and sugar until pale.

Then whisk in Milo.

Your next step is to add melted butter and mix until incorporated.

After that add milk while mixing until you have a very smooth, thin batter.

Gently fold in egg whites until just combined.

Pour the mixture into prepared 8 inch square pan and bake for 45 minutes (according to the recipe).

Be sure to check if it is done by shaking the pan. If it is still wobbling, return to oven and bake for another 5 to 15 minutes.

I baked my for 55 minutes at 320 F.

Remove from oven, cool and serve.

Don't forget: Enjoy and share.

How to Serve?

Serving: Serve with whip cream, melted chocolate or your favorite ice cream.

FINAL NOTE

When you want to escape the reality and you need to survive the answer is always baking.

Yes, baking because …

BAKING = LOVE

And Milo Magic Cake is the recipe to make.

The ingredients are simple, the recipe super easy to make.

I LOVE, LOVE this cake. So, thank you Nestle for making MILO drink and making us happy.

I will continue making this recipe. This was my first attempt so this post will continue in the future … it will never end.

Because it is love for my dad that is inside of this cake.

So, my dear readers let us know what is your healing recipe? (your name will not be published)

Magic Milo Chocolate Cake — Milo magic cake is easy chocolate cake

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from

Don’t forget: Be KIND!

Milo Chocolate Cake — Milo magic cake is magical chocolate cake full of Milo Nestle drink

Simple Birthday Cake – 1 Easy Cake Recipe

August 3, 2020 by cookies

This is number 1 easy cake recipe when you need to say Happy Birthday. It is registered under the name Simple Birthday Cake. Also if you are looking for birthday cake images or ideas be my guest and keep reading.

Hello my dear readers,

This cake is made for my friend who celebrate her birthday on August 1.

So, Happy Birthday to her and all of you born on August first. I hope life is going to bring you all the happiness your little chocolate heart can hold.

So, let’s light the candles and celebrate this special day of your life. And I am bringing you the cake.

Simple Birthday Cake!

Description of Simple Birthday Cake

This birthday cake is very simple to make. As long as you have the best baked chocolate chip cookies, heavy cream, Philadelphia cheese, Nutella, Kit Kat, Oh Henry chocolate, rum and fun. Yes, this cake is what life should be. Simple and giving. And made of three white layers and Nutella chocolate cookie layer. Finish everything with chocolate ganache and you have it. Happy Birthday Cake.

Who can make this cake? All of you. So, yes this cake is for beginners.

So, let’s do it. Time for shopping or I like to call it…

Simple Cake for Birthday — Simple Birthday Cake-the best cake for you

SHOPPING LIST

Homemade chocolate chip cookies
Heavy Cream (35%)
Icing Sugar
Philadelphia Cream Cheese (original)
Nutella
Lady Fingers
Cranberry Juice
Chocolate

Action Time

You will make 2 birthday cakes using 9 by 5 pan.

Making Simple Birthday Cake

Ingredients

2 cups heavy cream

1 pouch Dr. Oetker Whip It

8 oz cream cheese, room temperature

1 1/3 cup icing sugar

3 cups chocolate chip cookies

1/2 cup Nutella

2 TBSP rum

Lady Fingers

3/4 cup of cranberry juice (you can use your favorite)

Optional: Kit Kat chocolate, Oh Henry chocolate, peanut butter cups

Chocolate Icing

5 oz chocolate

1/3 cup heavy cream

INSTRUCTIONS

Line two 9 by 5 pan with aluminum foil or plastic wrap. Set aside.

Important: If you don’t have 9 by 5 pan you can buy aluminum foil loaf pans in Dollarama store.

Use 6 chocolate chip cookies and chopped them into small pieces. It doesn’t need to be perfect. Set aside.

KitchenAid Mixer Time

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Transfer whipped cream to another bowl.

Then using the same mixing bowl add cream cheese and icing sugar. Mix until incorporated and smooth.

Your next step is to add whipped cream back into the mixing bowl to the mixed cheese.

Don’t use mixer at this point, just stir in the whipping cream into the cheese mixture until incorporated. Use wooden spoon or spatula to mix in.

Then divide cheese mixture into 2 equal parts so you will need two bowls. (part 1 and part 2)

Add chopped chocolate chip cookies to part 1. (bowl 1)

Keep part 2 plain. (this is bowl 2)

Food Processor Time

Add chocolate chip cookies, Kit Kat, Oh Henry to the food processor and process until finely ground.

Transfer grounded cookies to mixing bowl. Add Nutella, rum and mix until incorporated. (like 1 minute or so).

Congratulations. You just made chocolate layer for this cake.

Pour cranberry juice into the deep plate.

So, we have the following:

First bowl or Bowl 1 – cheese mixture with chopped chocolate chip cookie
Second Bowl or Bowl 2- cheese mixture
Third bowl or Bowl 3 (mixing bowl) – chocolate layer

Assemble of Simple Birthday Cake

Before you start be sure to trim 3 lady fingers in order to fit into 9 by 5 pan. You will use 6 lady fingers for each pan.

Dip the lady fingers into cranberry juice long enough to get them wet but do not soak them.

Arrange the lady fingers in the bottom of the pan.

Add cheese mixture with chopped chocolate chip cookies. (bowl 1)

Then add half mixture of chocolate layer. (bowl 3)

Add half of cheese mixture (bowl 2)

Top with cheese mixture with chocolate chip cookies.

Cover with plastic wrap, aluminum foil and transfer to the freezer.

When ready to serve, remove from the freezer and transfer to the fridge for 4 hours.

Meanwhile make chocolate icing.

Chopped the chocolate.

Heat the cream until boiling. Pour over chopped chocolate.

Let it sit for a minute.

Stir until smooth.

Cut the cake into desired size, pour the chocolate icing on top and enjoy the moment.

Be kind and share.

STORAGE

Fridge

– Store in the fridge for about 3 days.

Freezer

Store in the freezer for about 1 month.

birthday cake ideas — Simple Birthday Cake-the best birthday cake and easy recipe

IMPORTANT NOTES

Chocolate Chip Cookies – You can use your favorite chocolate chip cookies. Or you can go to the Farmers Market and support locals.

Kit Kat chocolate, Oh Henry, Peanut Butter cups – you can add only Kit Kat if that is your favorite chocolate. How many to add – as many as you wanted.

Cream Cheese – I used Philadelphia Original

Rum – If you don’t like rum use vanilla extract. To learn how to make homemade vanilla version check this LINK

Chocolate Icing – Another option is using 5 oz chocolate and 1 TBSP oil. Just melt chocolate and oil using double boiler method.

the best cake — Simple Birthday Cake-decorate with your favorite chocolate

PRINTING RECIPE

To print this recipe, please check the box below.

Print – Make – Share!

Simple Birthday Cake

Yield: 6 serving

Prep Time: 30 minutes

Total Time: 30 minutes

This birthday cake is very simple to make.

Chocolate chip cookies,Nutella,cheese cream, rum and fun.

Ingredients

2 cups heavy cream
1 pouch Dr. Oetker Whip It
8 oz cream cheese, room temperature
1 1/3 cup icing sugar
3 cups chocolate chip cookies
1/2 cup Nutella
2 TBSP rum
Lady Fingers
3/4 cup of cranberry juice (you can use your favorite)
Optional: Kit Kat chocolate, Oh Henry chocolate, peanut butter cups
Chocolate Icing
5 oz chocolate
1/3 cup heavy cream

Instructions

Line two 9 by 5 pan with aluminum foil or plastic wrap. Set aside.

Important: If you don't have 9 by 5 pan you can buy aluminum foil loaf pans in Dollarama store.

Use 6 chocolate chip cookies and chopped them into small pieces. It doesn't need to be perfect. Set aside.

KitchenAid Mixer Time

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Transfer whipped cream to another bowl.

Then using the same mixing bowl add cream cheese and icing sugar. Mix until incorporated and smooth.

Your next step is to add whipped cream back into the mixing bowl to the mixed cheese.

Don't use mixer at this point, just stir in the whipping cream into the cheese mixture until incorporated. Use wooden spoon or spatula to mix in.

Then divide cheese mixture into 2 equal parts so you will need two bowls. (part 1 and part 2)

Add chopped chocolate chip cookies to part 1. (bowl 1)

Keep part 2 plain. (this is bowl 2)

Food Processor Time

Add chocolate chip cookies, Kit Kat, Oh Henry to the food processor and process until finely ground.

Transfer grounded cookies to mixing bowl. Add Nutella, rum and mix until incorporated. (like 1 minute or so).

Congratulations. You just made chocolate layer for this cake.

Pour cranberry juice into the deep plate.

So, we have the following:

First bowl or Bowl 1 - cheese mixture with chopped chocolate chip cookie
Second Bowl or Bowl 2- cheese mixture
Third bowl or Bowl 3 (mixing bowl) - chocolate layer

Assemble of Simple Birthday Cake

Before you start be sure to trim 3 lady fingers in order to fit into 9 by 5 pan. You will use 6 lady fingers for each pan.

Dip the lady fingers into cranberry juice long enough to get them wet but do not soak them.

Arrange the lady fingers in the bottom of the pan.

Add cheese mixture with chopped chocolate chip cookies. (bowl 1)

Then add half mixture of chocolate layer. (bowl 3)

Add half of cheese mixture (bowl 2)

Top with cheese mixture with chocolate chip cookies.

Cover with plastic wrap, aluminum foil and transfer to the freezer.

When ready to serve, remove from the freezer and transfer to the fridge for 4 hours.

Meanwhile make chocolate icing.

Chopped the chocolate.

Heat the cream until boiling. Pour over chopped chocolate.

Let it sit for a minute.

Stir until smooth.

Cut the cake into desired size, pour the chocolate icing on top and enjoy the moment.

Be kind and share.

Notes

STORAGE

Fridge

– Store in the fridge for about 3 days.

Freezer

Store in the freezer for about 1 month.

Other Birthday Cake Ideas

Happy Birthday to my Friend-Cake Pie Recipe – Link

Ferrero Rocher Torte – I believe in angels

Mini Ferrero Rocher Torte

Raspberry White Chocolate Lemon Flourless Torte

Carrot Cake with Pineapple-Entertaining Award Recipe

FINAL NOTE

Simple Birthday Cake is very easy to make.

White layers, chocolate layer, Nutella, chocolate chip cookies, cheese and heavy cream…Do you need more?

Add chocolate icing, decorate as you wish and you have it.

The perfect cake for birthdays.

Final Grade: A+

Happy Birthday Cake — The best Simple Birthday Cake made in your kitchen

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from Cookie

Chocolate Friday Lava Cake – Power of Love

April 4, 2020April 4, 2020 by cookies

Power of love turns off stress and so is chocolate. And because of that we are making the Chocolate Friday Lava Cake.

Hello my dear and brave baking nation,

How is your life? Are you happy?

How much did you discover about yourself in a last few weeks or months?

Yes, I can’t hear you or see you but at this moment I can feel your pain.

Maybe, this is the fictional story somebody from jail is writing and one day we are going to read and laugh.

And I can imagine myself saying:

Why didn’t I enjoy more? In Europe they do have 6 weeks of vacation…maybe God is making it available for all of us.

Or maybe the robots are laughing somewhere, ready to take all of our hard jobs so we can sit, watch TV and receive the Universal income. It is all about prospective…is it? The abundance is still there and we are going to enjoy.

So, my dear and brave readers, I am your whisper from the future:

Life is going to be different but we are going to be happy, helpful and successful.

And we are going to SHARE. Yes, sharing is important.

And because of that, 5 star cookies is sharing the best chocolate cake called..

Chocolate Friday Lava Cake!

Yes, yes and yes.

Life is like it used to be. Fun and joy.

So, what do we need for this recipe?

Let me call the robot to bring you the following ingredients:

chocolate (semi sweet, dark)
butter (unsalted)
flour (all purpose)
sugar
eggs
hazelnuts
vanilla extract
salt

How to make Chocolate Friday Lava Cake?

Ingredients

1/2 cup unsalted butter

7 oz chocolate (semi sweet or dark)

1/2 cup icing sugar

1 tsp vanilla extract

1/4 cup flour

1/2 tsp salt

2 large eggs

2 egg yolks

1/3 cup hazelnut, grounded

INSTRUCTIONS

Spray 5 ramekin with baking spray and dust with cocoa powder.

Preheat oven to 425 F.

Coarsely chop the chocolate of your choice.

Place unsalted butter and chopped chocolate into a medium heat-proof bowl.

Place bowl over a saucepan of simmering water.

Stir butter and chocolate until softens. Add vanilla extract and stir. Set aside.

Mix flour, icing sugar, hazelnut and salt in a small bowl.

Whisk egg and egg yolks in another bowl.

Your next step is to mix flour mixture and eggs into the chocolate mixture.

Mix until all ingredients are incorporated using a rubber spatula.

Spoon chocolate batter into prepared ramekins.

Bake at 425 F for 12 minutes.

Allow to cool for 1 minute.

Cover each ramekin with an inverted plate and turn over.

Your life is so perfect at this point.

And so is a robot who is sleeping on the floor.

Thank you, imagination. We are going to be OK. I know.

how to make chocolate lava cake — how to make chocolate Friday lava cake

To print this amazing chocolate cake, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Chocolate Friday Lava Cake

Yield: 5 people

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Power of love turns off stress and so is chocolate. And because of that we are making

the Chocolate Friday Lava Cake

Ingredients

7 oz chocolate (semi sweet or dark)
1/2 cup unsalted butter
1/2 cup icing sugar
1/2 tsp vanilla extract
1/4 cup flour
1/2 tsp salt
2 large eggs
2 egg yolks
1/3 cup hazelnut, grounded

Instructions

Spray 5 ramekin with baking spray and dust with cocoa powder.

Preheat oven to 425 F.

Coarsely chop the chocolate of your choice.

Place unsalted butter and chopped chocolate into a medium heat-proof bowl.

Place bowl over a saucepan of simmering water.

Stir butter and chocolate until softens. Add vanilla extract and stir. Set aside.

Mix flour, icing sugar, hazelnut and salt in a small bowl.

Whisk egg and egg yolks in another bowl.

Your next step is to mix flour mixture and eggs into the chocolate mixture.

Mix until all ingredients are incorporated using a rubber spatula.

Spoon chocolate batter into prepared ramekins.

Bake at 425 F for 12 minutes.

Allow to cool for 1 minute.

Cover each ramekin with an inverted plate and turn over.

Your life is so perfect at this point.

And so is robot who is sleeping on the floor.

Thank you, imagination. We are going to be OK. I know.

Notes

Enjoy and Share. And don't forget the most important:

BE KIND!

Are you ready to eat?

Options: whip cream, chocolate ice cream, shaved chocolate…..

Chocolate Lava Cake from the best food blog 5starcookies

CONCLUSION

Chocolate Friday Lava Cake – the best chocolate cake when you want to say:

Happy Friday Baking Nation!

Life is as normal as it used to be…(forget the tired robot sleeping on your floor).

This is our new normal.

OTHER CHOCOLATE RECIPES

Rigo Jancsi – Escape to Hungarian Chocolate Cake

HOW TO MAKE IT?

rigo jancsi is chocolate cake — rigo jancsi-Hungarian chocolate cake from 5starcookies

Intense Mint Lava Cake – Simple Recipe for all kinds of people

RECIPE, PLEASE!

mint chocolate lava cake from the best food blog 5starcookies

IMPORTANT FOR THIS RECIPE:

Make ahead instructions: If you are family of two you can bake 2 or 3 ramekins. The rest you can cover with plastic wrap or aluminum foil and refrigerate.

When you are ready to bake, remove the plastic wrap and bake as directed, adding an extra 1 minute. Bake for 13 minutes at 425 F. So, if you make this cake on Friday you can have dessert on Saturday or Sunday.

IMPORTANT: Be sure to spray ramekins with baking spray and dust with cocoa powder.

Your Questions

How long can you keep unbaked cakes in the fridge?

2 to 3 days.

What is the best chocolate for Chocolate Friday Lava Cakes?

For me it is Ghirardelli, Lindt but you can use what you have. You can try no name chocolate from your local stores. Please, don’t use chocolate chips for this recipe.

What size of the eggs do you use for this recipe?

I used large, organic eggs. Buy them from your local Farmers Market or local stores.

I don’t have ramekins? Where can I buy them?

You can buy at the Walmart, Superstore, Tiger, Target or you can check online stores like amazon.

Can I use muffin pan to bake this cake?

Yes, you can.

Can I use butter instead of baking spray for the ramekins?

Yes, you can. Just be very generous. You don’t want cake to stick.

Thank you for visiting the best food blog,(wink, wink..) – 5 STAR COOKIES

Love and hugs

from your favorite food star

See you soon…

Don’t forget to visit our social media accounts…don’t keep distance there. Yes, get crazy there. Like and hug US as much as you can.

5 STAR COOKIES IS READY FOR YOU!

In real life please, keep distance and enjoy your life and remember quote from Mr. Rogers:

“What really matters is helping others win, too, even if it means slowing down and changing our course now and then.”

Economy you are listening … are you?

We are going to WIN! YES!

Maple Carrot Cheese Cake – O Canada

May 20, 2024January 23, 2020 by cookies

This ultra moist carrot cake is perfectly connected to the best maple cheese filling and together they will answer to your plate by name
Maple Carrot Cheese Cake. O Canada…it is the perfect carrot cake. Oops, I did it again

maple carrot cake is the moist carrot cake from the best food blog 5starcookies

DESCRIPTION

Moist carrot cake multi-tiered, so sweet and loaded with tons of healthy carrots, walnuts and maple syrup. In two words: KNOCKOUT Dessert! This recipe is MUST! Because you value yourself and you only want the best for your body. And trust me you want this cake.

Shopping List

butter (unsalted, organic)
brown sugar
icing sugar
eggs
flour (all purpose)
milk (2%)
maple syrup
walnuts
carrots
cream cheese
heavy cream
vanilla extract
baking soda
baking powder
salt
cinnamon

moist carrot cake with maple cheese filling — moist carrot cake

How to make Maple Carrot Cheese Cake?

INSTRUCTIONS

3/4 cup butter

3/4 cup brown sugar

3 eggs

1/2 TBSP vanilla extract

1 3/4 + 1/8 cups flour

2 tsp cinnamon

1/2 tsp salt

1/2 tsp + 1/4 tsp baking powder

1 tsp baking soda

1/2 cup + 1 TBSP maple syrup

1/4 + 1/8 cup milk (2%)

3 cups grated carrots

1 cup walnuts (toasted)

Maple Cheese Filling

8 oz cream cheese

2/3 cup butter

1/2 cup heavy cream

6 3/4 cups icing sugar

1/8 cup maple syrup

1 tsp vanilla extract

INSTRUCTIONS

Use 3 6-inch round cake pans, line the bottoms with parchment paper.

Preheat oven to 350 F.

Making the moist carrot cake

In a medium size bowl whisk flour, cinnamon, baking powder, baking soda and salt. Set aside.

For your next step you will need to use the best mixer you have.

Beat the butter until creamy, add brown sugar and keep beating until fluffy.

After that add one egg, mix, add second egg, mix, add third egg and mix.

IMPORTANT: Don’t worry if the mixture look curdled.

Your almost the final step is to add flour mixture to the egg mixture.

This is how it will happen:

Add 1/3 of flour mixture and mix. Then add maple syrup. Mix.

Your next step is to add 1/3 cup of flour mixture, whisk again and add milk.

Finally end with the flour mixture.

What else is left to do?

Just add 3 cups grated carrots and 1 cup chopped walnuts.

Mix all ingredients with spatula or wooden spoon.

Divide the batter among 3 pans.

I used 1 1/2 cups + 1/8 cup of cake mixture per each baking pan.

Bake at 350 F for about 36 minutes or until done. (use a tester to insert into the center of the cake)

Cool it.

IMPORTANT: At this point you can wrap the carrot cake layers and freeze for about 6 weeks.

Thaw before making maple cheese filling.

Let me repeat the most challenging part of recipe:

add 1/3 of flour mixture
maple syrup
another 1/3 of flour mixture
milk
last 1/3 of flour mixture

How to make the best maple cheese filling?

In a medium bowl, mix cream cheese until smooth.

Add butter and keep beating until smooth.

Add icing sugar and keep mixing.

Then add maple sugar, vanilla extract and mix all ingredients together. Set aside.

In a separate bowl mix heavy cream.

Add mixed heavy cream to cream cheese mixture and mix quickly

You are done. You just made the best maple cheese filling for the best moist carrot cake called

Maple Carrot Cheese Cake.

ASSEMBLE

1 carrot cake layer

Cheese filling

2 cake layer

Cheese filling

3 cake layer

Top with the final cheese filling and smooth.

Optional: Decoration with chopped walnuts.

Refrigerate for a few hours or overnight before serving.

Enjoy and share.

To print this recipe, please check the box below.

Don’t forget:

Maple Carrot Cheese Cake

Yield: 8 pieces

Prep Time: 50 minutes

Cook Time: 36 minutes

Total Time: 1 hour 26 minutes

This ultra moist carrot cake is perfectly connected by the best maple cheese filling
that will answer to your plate by name
Maple Carrot Cheese Cake.
O Canada...it is the perfect carrot cake.

Ingredients

Moist Carrot Cake
3/4 cup butter
3/4 cup brown sugar
3 eggs
1/2 TBSP vanilla extract
1 3/4 + 1/8 cups flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp + 1/4 tsp baking powder
1 tsp baking soda
1/2 cup + 1 TBSP maple syrup
1/4 + 1/8 cup milk (2%)
3 cups grated carrots
1 cup walnuts (toasted and chopped)
Maple Cheese Filling
8 oz cream cheese
2/3 cup butter
1/2 cup heavy cream
6 3/4 cups icing sugar
1/8 cup maple syrup
1 tsp vanilla extract

Instructions

Use 3 6-inch round cake pans, line the bottoms with parchment paper.

Preheat oven to 350 F.

Making the moist carrot cake

In a medium size bowl whisk flour, cinnamon, baking powder, baking soda and salt. Set aside.

For your next step you will need to use the best mixer you have.

Beat the butter until creamy, add brown sugar and keep beating until fluffy.

After that add one egg, mix, add second egg, mix, add third egg and mix.

IMPORTANT: Don't worry if the mixture look curdled.

Your almost the final step is to add flour mixture to the egg mixture.

This is how it will happen:

Add 1/3 of flour mixture and mix. Then add maple syrup. Mix.

Your next step is to add 1/3 cup of flour mixture, whisk again and add milk.

Finally end with the flour mixture.

What else is left to do?

Just add 3 cups grated carrots and 1 cup chopped walnuts.

Mix all ingredients with spatula or wooden spoon.

Divide the batter among 3 pans.

I used 1 1/2 cups + 1/8 cup of cake mixture per each baking pan.

Bake at 350 F for about 36 minutes or until done. (use a tester to insert into the center of the cake)

Cool it.

IMPORTANT: At this point you can wrap the carrot cake layers and freeze for about 6 weeks.

Thaw before making maple cheese filling.
Let me repeat the most challenging part of recipe:
add 1/3 of flour mixture
maple syrup
another 1/3 of flour mixture
milk
last 1/3 of flour mixture

How to make the best maple cheese filling?

In a medium bowl, mix cream cheese until smooth.

Add butter and keep beating until smooth.

Add icing sugar and keep mixing.

Then add maple sugar, vanilla extract and mix all ingredients together. Set aside.

In a separate bowl mix heavy cream.

Add mixed heavy cream to cream cheese mixture and mix quickly

You are done. You just made the best maple cheese filling for the best moist carrot cake called

Maple Carrot Cheese Cake.

ASSEMBLE

1 carrot cake layer

Cheese filling

2 cake layer

Cheese filling

3 cake layer

Top with the final cheese filling and smooth.

Optional: Decoration with chopped walnuts.

Refrigerate for a few hours or overnight before serving.

Enjoy and share.

Time to taste the best carrot cake…

time to taste the best maple filling and maple carrot cheese cake

maple carrot cheese cake and maple cheese filling

So, what can be better than enjoying this amazing 5 star recipe from 5starcookies.com

Not much…unless you want to try another amazing carrot cake famous recipe from 5 star cookies…

Let’s do it.

OTHER CARROT CAKE RECIPES

Carrot Cake-healthy cake for your lying soul

How to make it?

Carrot Cake from the best food blog 5starcookies -Enjoy your carrot cake

Nutella Cheese Carrot Cake – Hello Happy

Recipe for this carrot cake

nutella cheese carrot cake from the best food blog 5starcookies-start eating

The best cream cheese carrot cupcakes-Say Thank You

Check the LINK

the best cheese carrot cupcakes from the best food blog 5starcookies-cut one cupcake in half, fill with cheese frosting.Say thank you.

Nude and Prude – Carrot Mini Naked Cake

I am a prude and this cake is very nude.

So nude that the name is the naked cake.

But, don’t worry. I am going to give you a mini version of the nudity. (lucky you)

And as soon as you see it, you will fall in love with this cake.

The LINK

naked mini carrot cake from the best food blog 5starcookies

The Best Nutella Carrot Cupcakes-The Golden Recipe

RECIPE – CLICK THE LINK

the best Nutella carrot cupcakes from the best food blog 5starcookies

If you don’t like carrot cake (how dare you?) check the …

CONCLUSION

I hope you enjoyed this amazing recipe called Maple Carrot Cheese Cake.

Now, I want to hear from you. Yes, YOU!

Do you enjoy carrot cake?

What is your favorite recipe?

Do you like carrot cake or carrot cupcakes?

Let me know by leaving a quick comment.

enjoy and share Maple Carrot Cheese Cake

Thank you for visiting the best food blog 5starcookies.com

Love and hugs

from your

See you soon…

Also, be kind.

Strawberry Cheese Tunnel Cake-Royal Drama

January 19, 2020 by cookies

Royal Drama in my kitchen – Strawberry Cheese Tunnel Cake with strawberry and cheese filling. Is there Mexit for this cake?

If you are looking for a simple yet tasty dessert I have recipe for you.

STRAWBERRY CHEESE TUNNEL CAKE!

So easy and so delicious.

Inside of this tunnel cake you will find a secret treasure: strawberry and cheese filling and more.

Yes, this is the real glam cake for you and your family.

best strawberry cheese tunnel cake from 5 star cookies

The first step is shopping.

Let’s buy the following ingredients. Check below.

SHOPPING LIST

eggs
sugar
flour (all purpose)
fresh strawberries
cream cheese
heavy cream
strawberry pudding
pure vanilla extract
baking powder
salt
cornstarch
cinnamon

How to make Strawberry Cheese Tunnel Cake?

Ingredients

Cake

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1/2 TBSP cinnamon

1 tsp baking powder

1/8 tsp salt

1 tsp cornstarch

Strawberry Filling

3 cups strawberries

3/4 cups sugar

1 1/4 cups water (3/4 cup + 1/2 cup water)

2 packs strawberry pudding (check the link – Buy it)

Cheese Filling

6 oz cheese, room temperature

1 1/4 cup icing sugar

3/4 cup heavy cream

1/2 tsp vanilla extract

INSTRUCTIONS

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cinnamon, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely.

Making strawberry filling

strawberry filling for tunnel cake is ready-check the picture

Wash strawberries and cut them into smaller pieces.

Transfer to medium size sauce pan, add sugar and 3/4 cup water.

Bring to boil. Boil for about 2 minutes.

Meanwhile, mix 2 packs strawberry pudding and 1/2 cup water until smooth.

Add strawberry pudding mixture to boiled strawberries and cook until thicken.

IMPORTANT: Be sure to stir constantly. Set aside for 5 minutes.

The strawberry filling is not going to be totally cooled when you pour into cake tunnel.

Making Cheese filling

In a mixing bowl mix cheese and sugar.

Add vanilla.

In another bowl whip heavy (33%) cream.

Fold the whipped cream into cheese/sugar mixture.

Keep it in the fridge until ready for use.

Assemble of Tunnel Cake

You will need loaf pan (11-5/8″ L x 5-1/8″ W x 2-3/4″ H)

Line your loaf pan with plastic wrap.

For step by step assemble instructions for tunnel cake, please check the

White Raspberry Dream Cake-Never Stop Dreaming

Now take your cool cake and cut into 2 pieces.

One is 11×10 size and the other is 11×7

Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside.

Pour your strawberry filing. Cool it before you add cheese filling.

Also, be sure that there is enough space for cheese filling.

The strawberry filling should take about 2/3 part of inside. So, you might have some extra filling.

Then top with cheese filling.

Your final step is to close the tunnel cake with your cake piece size 11×17.

Cover everything with plastic wrap and leave in the freezer for at least 4 hours or overnight.

Next Day

Free cake from the loaf pan.

the day after-strawberry cheese tunnel cake

Ice with chocolate if you want to.

Decorate and enjoy.

IMPORTANT:

Don’t use instant pudding.

how to make the best the best strawberry cheese tunnel cake

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Strawberry Cheese Tunnel Cake

Yield: 15 PCS

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

If you are looking for a simple yet tasty dessert I have recipe for you.
STRAWBERRY CHEESE TUNNEL CAKE!
So easy and so delicious.
Inside of this tunnel cake you will find a secret treasure: strawberry and cheese filling and more.
Yes, this is the real glam cake for you and your family.

Ingredients

Cake
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1/2 TBSP cinnamon
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Strawberry Filling
3 cups strawberries
3/4 cups sugar
1 1/4 cups water (3/4 cup + 1/2 cup water)
2 packs strawberry pudding
Cheese Filling
6 oz cheese, room temperature
1 1/4 cup icing sugar
3/4 cup heavy cream
1/2 tsp vanilla extract

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cinnamon, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely.

Making strawberry filling

Wash strawberries and cut them into smaller pieces.

Transfer to medium size sauce pan, add sugar and 3/4 cup water.

Bring to boil. Boil for about 2 minutes.

Meanwhile, mix 2 packs strawberry pudding and 1/2 cup water until smooth.

Add strawberry pudding mixture to boiled strawberries and cook until thicken.

IMPORTANT: Be sure to stir constantly. Set aside for 5 minutes.

The strawberry filling is not going to be totally cooled when you pour into cake tunnel.

Making Cheese filling

In a mixing bowl mix cheese and sugar.

Add vanilla.

In another bowl whip heavy (33%) cream.

Fold the whipped cream into cheese/sugar mixture.

Keep it in the fridge until ready for use.

Assemble of Tunnel Cake

You will need loaf pan (11-5/8″ L x 5-1/8″ W x 2-3/4″ H)

Line your loaf pan with plastic wrap.

For step by step assemble instructions for tunnel cake, please check the

White Raspberry Dream Cake-Never Stop Dreaming

Now take your cool cake and cut into 2 pieces.

One is 11×10 size and the other is 11×7

Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside.

Pour your strawberry filing. Cool it before you add cheese filling.

Also, be sure that there is enough space for cheese filling.

The strawberry filling should take about 2/3 part of inside. So, you might have some extra filling.

Then top with cheese filling.

Your final step is to close the tunnel cake with your cake piece size 11x17.

Cover everything with plastic wrap and leave in the freezer for at least 4 hours or overnight.

Next Day

Free cake from the loaf pan.

Ice with chocolate if you want to.

Decorate and enjoy.

CONCLUSION

I hope you enjoyed this recipe.

Now, I want to hear from you.

Do you enjoy cakes? What kind?

What is your favorite cake recipe?

Have you ever made strawberry tunnel cake?

Let me know by leaving a quick comment.

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