Each cake tells a story. And a chocolate satisfies many desires.

Anika Denise wrote “Baking Day at Grandma’s” (Philomel, 2016) about bears and their grandmother creating the perfect treat. Then they wrap it as gifts in ribbons to show that the candy is even better when shared.

The book was inspired by her grandmother’s special treat, shared here as Grandma Rosie’s Chocolate Cake.

Another grandmother, Donna Spring, inspired her grandson to become a pastry chef in Rhode Island. Chef Ryan Boya served his grandmother’s wonderful Mayo cake seven years ago at the now defunct Providence restaurant, Local 121. The recipe lives on.

The old-fashioned chocolate cake was a voter favorite ten years ago for Hershey’s most iconic cocoa recipe. It was on the box label of Hershey Cocoa in the 1970s and 1980s and appeared in a nationwide advertisement in 1987.

Grandma Rosie’s Chocolate Cake

1 cup of sugar

½ cup of cocoa

1 cup of flour

Pinch of salt

4 tablespoons of butter

1 teaspoon of baking soda

1 cup of boiling water

1 egg

1 teaspoon of vanilla

Preheat the oven to 350 degrees.

Combine sugar, cocoa, flour and salt in a large bowl.

Using a small spoon, make a hollow in the center of the mixture. Add the sliced ​​butter in the hollow center.

Stir the baking soda into the cup of boiling water. While it foams, pour it over the butter. Let the mixture sit until the butter melts and the dough cools.

Add the egg and vanilla to the bowl and mix all the ingredients well.

Pour the batter into a lightly greased 9 x 9 inch pan and bake at 350 for 30 to 35 minutes. Test with a cake tester. It should come out dry.

Let the cake cool after baking. Then frost with your choice of frosting.

Grandma’s wonderful mayonnaise cake

3 cups of flour

2 teaspoons of baking soda

1½ teaspoons of salt

1 cup of cocoa powder

2 cups of mayonnaise

2 teaspoons of vanilla

2 cups of sugar

2 cups of water

Preheat the oven to 325 degrees. Grease an 8 x 13-inch skillet with cooking oil spray.

Combine the flour, baking soda and salt. Add the cocoa powder and mix until well blended.

Combine mayonnaise and vanilla. Add the sugar and mix with the dry ingredients. Add water until smooth and blended.

Pour into prepared pan and bake for 20-25 minutes or until a toothpick inserted in center comes out clean.

Cool on a wire rack and serve with ice cream, whipped cream or your favorite frosting.

From Donna Spring, shared by Rhode Island Pastry Chef Ryan Boya in 2014.

Hershey’s Old Fashioned Chocolate Cake

¾ cup (1½ sticks) butter or margarine, softened

1⅔ cup of sugar

3 eggs

1 teaspoon of vanilla extract

2 cups all-purpose flour

⅔ cup of Hershey’s cocoa (or other unsweetened cocoa)

1¼ teaspoon baking soda

1 teaspoon of salt

¼ teaspoon of baking powder

1⅓ cup of water

½ cup finely crushed hard mint candies (optional)

Buttercream Frosting in Bowl (See Recipe)

Extra crushed hard peppermint candies (optional)

Heat the oven to 350 degrees. Grease and flour two 9-inch round pans or one 13 x 9 x 2-inch pan.

Combine butter, sugar, eggs and vanilla in a large bowl; beat on high speed of mixer 3 minutes.

Combine the flour, cocoa, baking soda, salt and baking powder. Add alternately with water to butter mixture, beating until blended.

Add sweets, if desired. Pour the batter into the prepared molds.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes; remove mussels from racks. Cool completely.

Frost with a bowl of buttercream frosting. Just before serving, garnish with peppermint candies, if desired.

Buttercream Frosting in a Bowl

6 tablespoons butter or margarine, softened

2⅔ cups of powdered sugar

½ cup Hershey’s cocoa

⅓ cup of milk

1 teaspoon of vanilla extract

Beat butter in a medium bowl. Add powdered sugar and cocoa alternately with milk, beating until spreadable (additional milk may be needed). Stir in the vanilla.

Makes 2 cups.

Let’s face it, whenever it’s someone’s birthday, anniversary, or any other special occasion – our top choice to mark the occasion is always with a delicious chocolate cake. After all, the chocolatey sweetness – with layers of mousse, topped with yummy cream or chocolate chips – puts a week in our lap. All kinds of chocolate cakes are indeed crowd pleaser, and people of all ages love to treat each other. However, making a chocolate cake at home can be difficult. But if you want to surprise your loved ones with a homemade delight, here is an easy recipe for a chocolate cake that only requires three ingredients.

(Also read: Viral Recipe: This Double Coconut Cake Spells Indulgence With Every Bite)

This 3 Ingredient Flourless Chocolate Cake is made with everyday homemade ingredients and is super easy to bake. For this delicious cake, you don’t need to follow recipes full of different measures and ingredients. And the best part about it is that you can quickly whip up delicious chocolate treats in no time and wow your family with it!

3 Ingredient Chocolate Banana Cake | Easy Chocolate Cake Recipe

First, take a bowl and add bananas, peanut butter, and cocoa powder to it. Mix this well. Then take a cake tin, oil it and pour the prepared dough. Put it in the oven at 200 degrees Celsius and bake until cooked from the inside. Once it’s done, let it sit to room temperature.

(Also read: Fancy a Shoe-Shaped Cake? This Freelance Artist Bakes In Surprisingly Quirky Shapes)

Now, in a separate bowl, melt chocolate, then pour it over the cake and refrigerate.

For the full Chocolate Banana Cake recipe, click here.

Make this delicious dessert and let us know if you like the taste!

Ina Garten has lots of delicious dessert recipes, but she praises one of her cakes, calling it “the most fabulous chocolate cake I have ever made”. Find out how to do the Barefoot Countess the star’s decadent cake recipe that includes a secret ingredient that enhances the dessert.

Ina Garten makes a decadent double-layered chocolate cake

When Garten’s recipe for his Double Layer Chocolate Cake appeared in Food & Wine in 2007, she called it “the most fabulous chocolate cake I have ever made”. Garten explained why the cake is so successful. “It’s so easy and so wet and light,” she told the magazine. “There’s buttermilk and a cup of coffee in the batter!” The frosting is just buttercream and a little coffee.

When she demonstrated how to make the cake, also known as her famous Beatty’s chocolate cake recipe, in an episode of Barefoot Countess, she shared the origins of the dessert.

She was baking the cake for her friends’ birthdays and explained how the recipe would be well known to her friend Michael Grimm, since it came from her grandmother.

“The pressure is strong,” she explained. “It must be okay because Michael knows exactly what it is. He actually served me this cake once at dinner and I just begged him for the recipe.

“I didn’t have to beg very hard,” she added.

Garten started by sifting the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the mixer bowl. “So the cake method is to sift all the dry ingredients together, and then I’m going to slowly mix the wet ingredients in it. “

She then combined the wet ingredients, starting by shaking the buttermilk before adding it to a measuring cup with vegetable oil, eggs and vanilla. Garten added the wet ingredients to the dry mixture while the blender was running on low speed.

“And then, I have a secret ingredient,” Garten teased. “Or I should say Michael’s grandmother had a secret ingredient.” She added a cup of hot coffee to the mix. “And I still think coffee is really important for chocolate”, Barefoot Countess star noted. “It gives it a really chocolatey taste – and that’s exactly what it does.”

She poured the cake batter into two 8-inch cake pans lined with parchment paper, butter, and flour and baked them in a 350-degree-Fahrenheit oven for 35 to 40 minutes.

Ina Garten covered the cake with easy chocolate frosting

Garten garnished the cake with what she called “the most delicious buttercream you’ve ever seen”.

The Barefoot Countess star made the frosting by chopping semi-sweet chocolate and melting it in a bowl placed over simmering water. She added butter to a blender and beat it before adding egg yolk, vanilla extract, icing sugar, and instant coffee granules which she mixed with hot water. Garten whipped the ingredients together before adding the chocolate.

Garten shared that chocolate needs to be cooled before adding it to the blender. “You don’t want to pour hot chocolate into butter, otherwise everything will melt,” she advised.

The Barefoot Countess star shared her technique for frosting a cake, placing frosting between the layers, then covering the cake with frosting and spreading it gently on the sides. Rather than making the sides perfectly smooth, she ran her staggered spatula up and down to create a swirl pattern and repeated the swirl on top.

“The good news about an old-fashioned cake is that it’s supposed to be a bit messy,” she said.

Garten’s chocolate cake received rave reviews – the full recipe is available on the Food Network website.

RELATED: Ina Garten Claims This Barefoot Cake Recipe ‘Makes Cultured Men Cry’ And Only Takes 5 Minutes to Make

The combination of blackberry and sweet and spicy star anise is a perfect pairing, a reminder of the boiled blackberry and licorice candy I loved as a child. Unsurprisingly, both flavors also work wonders when paired with chocolate. The cake for this recipe is a simple affair, and gives an extra depth of flavor with the addition of whole rye flour. Finally, it is filled with lightly whipped cream, giving the cake an almost black forest vibe.

Chocolate cake with blackberries and star anise

Preperation 40 minutes
to cook 1h20
Serves 12

For the blackberry and star anise jam
300g blackberries
3 tablespoons of lemon juice
2 stars anise
300g of golden powdered sugar

For the rye chocolate cake
65g unsalted butter, diced
75g dark chocolate (65-75% cocoa), coarsely chopped
120g plain flour
80 g of whole rye flour
cc of baking powder
1½ teaspoon of baking soda
½ teaspoon of fine sea salt
200g light brown sugar
35g cocoa powder
150 ml of strong, hot black coffee
170ml sour cream
1 large egg, plus 2 large yellow

For the chocolate ganache icing
150 g unsalted butter, diced
185g dark chocolate (65-75% cocoa)
2 tablespoons of golden syrup
150 ml double cream

Decorate
150 ml double cream
150g blackberries, a third cut in half
Cocoa beans
Star anise, for decoration (optional)

Sterilize a jar of jam before you begin. Place the fruit, lemon juice and star anise in a large saucepan over medium heat and cook, stirring constantly, for five to 10 minutes, until the fruit has broken down. Slowly pour in the sugar, then increase the heat and boil for five minutes, or until the jam reaches 104 ° C (that is, the temperature at which it will take on cooling; you can also use the crease test on a refrigerated plate). Pour into the jar, close and let cool.

Meanwhile, grease a 20 cm deep round cake tin and line the bottom with baking paper. In a double boiler or microwave, gently melt the butter and chocolate, then set aside. Sift the flours, baking powder and baking soda into a large bowl, add salt and brown sugar and whisk to combine. Put the cocoa powder in a carafe, pour in the coffee and whisk gently. Add sour cream, whole egg and egg yolks and whisk. Pour the coffee and chocolate mixes into the bowl of dry ingredients and whisk until smooth.

Pour into prepared pan and bake at 180C (160C fan) / 350F / gas 4 for 40-45 minutes, or until cake returns to its light shape. Remove, let cool in pan for 20 minutes, then unmold, transfer to a wire rack and let cool completely.

Meanwhile, melt the butter, chocolate and golden syrup in a large bowl in a double boiler or in the microwave. Stir in the cream, then refrigerate until thickened and spreadable.

Cut the cake horizontally into two layers. Whip the cream in soft peaks. Spread a little ganache on one of the layers of the cake and cover with cream, spreading it evenly. Place four tablespoons of jam and fold into the cream. Garnish with halved blackberries, then place the other half of the cake on top. Spread the remaining ganache over the top and sides of the cake, decorate with the rest of the blackberries and garnish with the cocoa nibs and star anise (the latter for decoration only, of course).

I have more good things in my life than a man probably deserves. Somewhere at the top of the list is my mom’s chocolate pound cake with chocolate frosting. To receive one is to live a blessed life.

She bakes chocolate cake for most birthdays around our family complex. Mine was the most recent. Ultimately.

At some point in the early years of her marriage – that is, around the time of my birth or shortly before – mom cut two pound cake recipes from the Charlotte Observer. One is lemon. The other is chocolate.

Its lemon pound cake alone is legendary. They arrived with less frequency during her long teaching career. For about two decades, however, she’s kept a lemon pound cake on her table about 90 percent of the time.

It has been a slight issue for my waistline, especially since last year when the pandemic started. For those days when I have to work from home, I moved into my father’s old office at her house. He has developed a routine that involves me starting the work day with coffee and a piece of lemon cake.

“Don’t you want a piece of cake?” Mom will ask if I sit without it.

“Well, I’ve eaten a bowl of cereal before,” I might say.

I finally have the cake, always. I could even make a second slice as an appetizer before lunch.

Mom’s lemon pound cake is as reliable as the spring rain. She never does a bad one. But when they’re cool and still hot, everyone else looks good, too.

Every now and then I walk through the door to discover the distinct aroma of a freshly baked chocolate pound cake. “It’s for (insert name of brother or grandchild),” she will announce quickly. The birthday could be in a few days. She’ll put the cake in the freezer and thaw it the day she makes the frosting.

The icing.

I’m not sure where she got the recipe for her chocolate frosting, but when it comes out right – which is most of the time – it’s a magical, wonderful candy-box quality that I’ve never experienced elsewhere in my life.

Making the frosting can be a taxing experience, both for the maker and the frosting.

“You have to beat it and beat it and beat it,” says mom, “in order to get the right consistency.”

If the icing comes out hard instead of creamy, it’s a sure sign that the weather is awry. “I can’t get this icing to thicken,” Mom will say. “It must be the humidity.”

The frosting will also be good, but you can’t roll it into little fudge balls like my older sister and I used to do when we were kids.

Another thing we did as kids was lick the blender blades, spoon, and pan after the frosting was applied to the cake.

“What kind of cake do you want for your birthday?” Mom asked about a week in advance. She’s been asking me for most of my 60s, and the answer is always the same. Maybe she’s secretly hoping that I finally get some lemon and that she doesn’t have to spend an hour beating the frosting.

Big luck.

The day before my big day, she had just spread the icing when I walked in. She handed me the pot and the spoon – and I was still 10 years old.

Magic.

Contact Mark Rutledge at [email protected].

Some might say that shell out £ 9 for a slice of regular chocolate cake would be paying too much – but Bruce is far from your average cake.

Get Baked, a food delivery service in Leeds, has gone viral for its “huge, succulent and rich” chocolate cake.

Patrons have gone wild for the cake, which the take-out restaurant sells in individual slices, consisting of around 12 layers of delicious chocolate and sponge cake.

READ MORE: Gogglebox Lee Riley pays emotional tribute to mom ahead of new series and fans are aghast

The company has decided to drop the price for a slice of cake from £ 7 to £ 9 – and although they’ve increased the cost, customers really don’t care.

Explaining the reasons for the price increase, Get Baked said: “[Bruce]currently charges £ 7 per installment, and that’s just not enough for the requirements of its design.

“Is £ 7 already too much for a slice of pie? In my opinion absolutely not, in the opinion of others, probably.”

They then said that to create the magnificent cake, they use expensive chocolate, locally laid eggs, appropriate butter, cream from a local farm, and locally ground flour.

The company said if it “couldn’t make any money” it would all be pointless and would not last.

Get Baked added: “I hope those of you who were lucky enough to have enjoyed Bruce’s succulence will appreciate that £ 9 is fair.

“After having had the conversation with many of our regulars, they feel comfortable that the decision is right.

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“If you think it’s too expensive, don’t buy it!” “

And it was clear that customers had no qualms about raising prices.

In response, one fan wrote, “Anything up to ten dollars for me. He’s a big boy and worth paying. I’d rather you see a profit and empty my pocket then you lose profits. “

“For your average slice of pie, I wouldn’t pay £ 9… but Bruce is anything but average. Plus, I like that it’s all locally sourced,” said a second.

Meanwhile, another added: “I bet you’ll sell more for £ 9 a slice… people will want to know what it is, which will further fuel the Bruce hype.

“I want to try it more now that the price has gone up. I will order one.”

To learn more about Get Baked, click here:

For the latest Yorkshire Live email updates, Click here.

It’s been 25 years since the much-loved film Matilda graced our screens, so Juliette is here to help us recreate the incredibly wonderful chocolate cake from the famous scene, so we can all do like Bruce Bogtrotter and get stuck!

Mathilde chocolate cake

Makes a 23cm double layer cakeFor 8-10 people

Ingredients

Icing

450 g dark chocolate or finely chopped chocolate chips

330g double cream

120g salted butter

180 g icing sugar, sifted

Sponge

275g dark chocolate (70-72%)

275g salted butter

350 g of light brown Muscovado sugar4 medium eggs plus 2 yolks

2 teaspoons of vanilla extract or bean paste

125 ml sour cream

250g self-rising flour

50g cocoa powder

Method

1. Butter, melt and line two 23 cm round cake pans. Preheat the oven to 160 ° C hot air.

2. To make the ganache frosting, place the chocolate chips in a large heatproof bowl. Boil the cream and pour it over the chocolate chips, then place a large plate over the bowl, to lock in the heat. After a few minutes, use a wooden spoon to mix in one direction to bring the cream and chocolate together. Let cool.

3. To make the sponge cake, melt the chocolate, sugar and butter together in the microwave over medium heat, or in a double boiler, until everything is melted and smooth.

4. Whisk the eggs, vanilla and sour cream in a bowl.

5. Using a whisk or a fork, combine the flour and cocoa powder, making sure it is evenly distributed. Add the egg mixture to the chocolate mixture and mix well. Gently fold in the flour and cocoa mixture until blended.

6. Divide evenly into the lined cake pans and bake for about 20-25 minutes until just firm but there is still a bit of wobbling – don’t overbake, the secret absolute of a perfect chocolate cake is to bake it lightly (if you stick a knife inside there should still be some mixture sticking to it so it’s a bit hazy). Let cool in pan for 5 minutes before returning to a cooling rack and removing foil.

7. While the cake is cooling, melt the butter and let cool without setting.

8. Beat the icing sugar in the cooled ganache then add the melted butter and whisk.

9. To assemble the cake, the frosting should be set to a palatable consistency, not runny. If the cakes have a little bump from the rise, cut a little to level.

10. Place a cake on your plate or rack and spread it on a thick layer of frosting, then add the second layer of cake, with the smooth side that was at the bottom of the pan facing up. Stack the frosting and use a palette knife to spread the top and sides, you can give it a pretty rough finish – just make sure the whole cake is covered with a layer of fudge frosting. Eat before the Trunchbull grabs you!

adviceThis frosting can be made ahead and lasts up to 2 weeks at room temperature, and can be warmed gently for a few 10 second swings to bring it back to a spreadable consistency, so it’s something you can do if you want.

PETALING JAYA, Aug 3 – When a friend first spoke excitedly about Cake Ta’im’s dark chocolate cake, I was a little skeptical. Her homemade look with this almost black color made me think of charcoal powder. Apparently its color is due to a special cocoa powder that they use.

His raves and the help of another foodie friend made me rethink things. Sometimes it’s not so much the appearance of the cake as its taste that matters most.

An order was placed and I received my own Ta’im cake delivered to my home.

Yes it is very dark in color but when eaten fresh it has a nice soft crumb. Even my finicky mother approved of it. As she is a seasoned baker, this cake was deemed worthy with its light and fluffy crumb.

There was just the right balance of sweetness too. I also liked that there is no oily aftertaste in the mouth afterwards.

My friend explained to me that the texture of the cake changes once it is cooled so I gave him some time in the fridge. The next day I tried again.

This time I felt the cocoa flavors developed further. It tasted like a deeper chocolate. Eaten straight from the fridge, it tasted melting and incredibly indulgent. Just imagine it paired with a scoop of vanilla ice cream, what an ultimate treat that would be.

The cake also kept well in the refrigerator. What I have also found is that a slice is sufficiently rich and satisfying. It has become my daily teatime treat with a cup of coffee.

The cake is priced at RM30. You will get a loaf of 18 centimeters by 5 centimeters. Since it comes in an aluminum box with a lid, you can easily keep it in the fridge. If you want to get perfect slices, it easily comes out of the aluminum mold.

For the orders, mine was filled in two days. They also have an attractive delivery promotion where it’s only RM5, as long as you are within 15 kilometers of KLCC or 20 kilometers of PJ Sea Park. They also offer cake courier service in West Malaysia.

Currently, they have an offer valid until August 4, where purchasing two cakes for RM60 will qualify for free shipping.

Ta’im Cake, Sea Park, Petaling Jaya. You can WhatsApp 012-8961951 to place an order. Instagram: @caketaim