We are one day away from my husband’s birthday. Each year I make him a chocolate cake. It’s seriously his favorite thing in the world. These cakes have ranged from the standard chocolate cake to chocolate sheet cakes.
This year, I thought it would be great to vary up the cake options. For the last year, I have tested so many chocolate cakes for my cookbook (coming out in just one month! Eeeekk) that the very thought of baking another one made me absolutely exhausted. I needed a trusty cake that would not require much of anything from me that the husband would adore. I think I found the cake I was looking for.
I found the Chocolate Pound Cake recipe on BHG.com during my standard search for chocolate cake and thought it looked quite lovely. Pound cakes are also my favorite so that was an equally alluring fact about this option. Lastly, I wanted a recipe that wouldn’t take too much time and effort so no frosting for me. I nice dollop of whipped cream sounded lovely.
So did I make any changes to this recipe? Nope I actually made it as is (except I eliminated the almond extract due to a nut allergy) and was very pleased with the deep chocolate flavor and moist and tender texture of the cake. For presentation purposes I added a simple fresh whipped cream and a few raspberries for color. I thought the garnish was classic and elegant.
This was indeed the perfect mature birthday treat for the birthday boy.
The Naked Cake is one of the hottest wedding cake trends of the season. You may ask, what is a Naked Cake? It’s a cake without frosting on the sides. This cake is incredibly stylish and chic and you’re about to see why. I’ve rounded up 10 Naked Cakes that prove you don’t need a pound of buttercream for your cake to make a statement.
I don’t even know what to say about this tea-time White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios except to take a step back and look at it. Honestly, I don’t think I have ever seen anything so beautiful! Props to Constellation Inspiration for a job well done.
Lemon lovers this one’s for you! Doesn’t Be What We Love‘s Yellow Layer Cake with Lemon-Lavender Cream Cheese Frosting look impeccable? Yumm.
Whether it’s for a holiday, birthday celebration or special occasion, Naked Cakes are fun to make –(and eat)!
All Desserts, Cakes, Chocolate Desserts, Delish Dish, Fruit Desserts | Tags:
berry, Brunch, cake, chocolate, cream cheese, Dessert, flowers, frosting, lavender frosting, layer cake, lemon, Lemon-Lavender, Naked Cake, no frosting, Party, peaches, peony, pistachio, raspberry, rosewater, sweet, vanilla, wedding, wedding cake, White Chocolate
Hi! My name is Maria, and I’m thrilled to be guest blogging on BHG Delish Dish today! You can normally find me over at Sift & Whisk, blogging about from-scratch dessert and baking. I love taking classic recipes and adding my own flair to them and using fresh, seasonal ingredients. Unfortunately, there isn’t much produce in season in my home state of Ohio right now! While I twiddle my thumbs waiting for rhubarb to hit the farmers’ markets, I’ve been all about citrus. So when I came across this Lemon-Raspberry Coffeecake recipe from Better Homes & Gardens, I had to make it my own. Luckily for me, a friend had given me a bag of limes leftover from a weekend of margarita-making. And what do you do with limes? Duh, you listen to Harry Nilsson and put the lime in the coconut! The original recipe calls for buttermilk, but I used coconut milk in its place. The acid in the buttermilk reacts with baking soda to leaven the original cake, so to make up for that acid, I had to “curdle” the coconut milk with a tablespoon of lime juice to get the same chemical reaction. Baking science is the most delicious kind of science. I used lime zest in place of the lemon and added it to the cake batter, not just the cheesecake filling. Wait, you didn’t know this thing had a cheesecake filling? Because it’s pretty amazing. I’ll admit that I was worried that the center would be gooey like stuffed French toast. Instead, the cream cheese layer melts into the cake, making it ultra moist. Dry coffee cake is the most heinous crime against brunch, after all. My original plan was to use frozen blackberries on top of the cake, but that reminded me that my blackberry bush will be barren for several more months, and it just made me too heartbroken. I’m a sucker for a good streusel topping, though. Enter my toasted coconut streusel. It’s super easy to whip up: just mix ½ cup of toasted coconut, 3 tablespoons of flour, and 2 tablespoons of sugar into a small bowl, then add in 2 tablespoons of melted butter. Set the mixture in the refrigerator while you finish prepping the rest of the cake. When the cake has been in the oven for 20 minutes, sprinkle the streusel over the top and finishing baking the cake. The thing I love most about this recipe is that it is supposed to be served warm. Everyone knows the worst part about baking anything, especially cake, is waiting for the thing to cool. But there’s no need with coffee cake. Coffee cake understands that you need your morning sugar rush on. the. double. I foresee this coffee cake making a repeat appearance at our Sunday brunch table and adapting as the seasons change. Once the blackberries ripen in my backyard, you can bet I’ll be plopping them on top!
This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.
Hi there, this is Christi from Love From The Oven. Today I’m sharing one of my favorite spring desserts, carrot cake! I’ve been lightening up my carrot cakes for years with applesauce, it works so wonderfully in carrot cake, and I’m sure you are going to love it. For today’s recipe, I started with BHG’s recipe for Carrot Cake Bars.
I love making carrot cakes for Easter, you have to love a cake that works in some veggies! While most carrot cake recipes call for oil, some up to a whopping cup of oil, I’ve found that replacing some of that oil with applesauce works wonderfully. I replaced half the oil in this recipe with Mott’s Applesauce. It’s such an easy way to reduce the fat and cut a few calories.
This recipe starts with a box cake mix, making it a great choice if you are a little short on time. It’s not as dense and heavy as some carrot cakes are, which can often be a bit too rich after eating lunch or dinner. While the original recipe calls for raisins, I’m in the “no raisins in my carrot cake” camp, but if you love raisins, by all means, include them! Another great add in for carrot cake is diced pineapples, and of course, walnuts or pecans. Feel free to mix in whichever your family enjoys. I doubled the amount of carrots called for in the original recipe, as I love a very carroty carrot cake. I like to run my carrots through the food processor prior to adding them to my cake mix. While you do have to grate your carrots, you can skip this step, totally optional.
One other change I made with this recipe was swapping cinnamon for the ginger called for in the recipe. We prefer the taste of cinnamon to ginger, and you can really use either, or even both if your family enjoys a spicy carrot cake. You can easily whip up this recipe in the morning and have it ready to serve after lunch. You can make your cream cheese frosting from scratch, or go with a 16-ounce can of cream cheese frosting.
To make this recipe the way I did, here are the changes you want to make from the original recipe.
- Instead of using 1/2 cup cooking oil, use 1/4 cup cooking oil and 1/3 cup Mott’s Applesauce
- Instead of using 1 cup of finely shredded carrots, use 2 cups of finely shredded carrots
- Instead of using ginger, use cinnamon.
I hope your family enjoys this delicious cake as much as mine did. It’s such a fantastic dessert for spring! Feel free to come and visit me over on my blog, Love From The Oven, or on Facebook, Instagram or Pinterest! Thanks so much for having me.
This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.
Hi, my name is Christi and I blog over at Love From The Oven, where I share sweets, treats and fun eats. I love to create and share recipes that are simple, delicious and that you can easily make at home.
I’m thrilled to be here at BHG this month to share some great baking recipes with you, so let’s jump right in with a little chocolate, shall we?
If your family is like mine, they just might love chocolate. Brownies and chocolate cake are probably the most requested desserts in my home, so I am always looking for ways to lighten them up bit, without sacrificing flavor. I have two very picky eaters, and while it might be easy to lighten up many recipes, they don’t always pass the picky eater test. My version of this Buttermilk Brownie recipe passed that test with flying colors, they are incredible, and have half the butter of the original version.
This Buttermilk Brownie recipe is a bit more like a cake in texture, packed full of chocolate flavor and it is amazingly moist and delicious. I’ve swapped out some of the butter in the recipe, and used Mott’s Applesauce in its place. This is one of my favorite swaps when baking, and if you haven’t tried it yet, you are in for a treat! Applesauce is a great choice if you are looking to reduce some of the fat in your baking.
You might be wondering, do these brownies taste like applesauce? Not at all. The deep chocolate flavor in this recipe really shines, and if you didn’t know, you’d actually never guess that they contain applesauce. My family loves dark chocolate, so I used dark cocoa instead of regular cocoa in this recipe. Either type of cocoa works well, but if you love dark chocolate I highly recommend using dark cocoa powder in these.
One other change I made to this recipe was swapping out the cup of water called for in the recipe for a cup of coffee. While I’m not a coffee drinker, when baking, coffee can really kick up the intense chocolate flavor. Anytime I am taking out something, such as some of the fat in this recipe, I like to find another way to punch up the flavor. I think the coffee does a fantastic job of doing that with these.
To make my version of these delicious Buttermilk Brownie recipe, here are the changes you will want to make:
In place of 1 cup butter or margarine, use 1/2 cup butter or margarine and 1/2 cup Mott’s Applesauce. Add the applesauce in AFTER you remove the butter, cocoa powder and water/coffee mixture from stove.
In place of cocoa powder, use dark cocoa powder.
In place of one cup of water, use one cup of coffee.
We loved the Buttermilk Brownies, and I hope that your family enjoys them as well! Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.
Adding caramel, chocolate, and toasted coconut turns this Dark Chocolate Cake with Coconut Macaroon Filling into a swoon worthy dessert.
Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back with one last delicious chocolate recipe to finish out the Month of Chocolate.
The weather has been extremely cold outside this month. When it is chilly like this, I find myself drawn to adding coconut to all my baked goods. I think subconsciously I am just trying to bring a little of the tropics to my kitchen this way. When I saw the original recipe for this cake, I knew I had to make it right away. That hidden tunnel of coconut was definitely calling my name. Plus, dark chocolate is always a good idea when it comes to cake and coconut.
One thing I learned with this cake is that you definitely do not want to skip the step of adding cocoa powder to your greased pan. I thought it would be OK because I always use a baking spray that has flour in it, but my first cake did not come out of the pan. It made for a very ugly cake. I headed back to the kitchen for round 2. This time I sprinkled cocoa powder in the pan, and the cake fell out perfectly. Plus, I love how the dark cocoa powder makes the outside of the cake a rich, dark color.
Make sure you print the original recipe, then come back here to write down the few tweaks I made to the recipe.
- I substituted dark, cooled coffee in place of the water. I just love how coffee deepens the chocolate taste.
- I used rum extract in the coconut macaroon filling.
- I melted 1/2 cup caramel baking bits and 2 Tablespoons heavy whipping cream together to drizzle over the top of the cooled cake. Let this cool slightly before drizzling over the cake.
- Sprinkle on 1/4 – 1/2 cup toasted coconut onto the warm caramel. Make sure you do this right away, or the coconut will not stick.
- The last thing I added was a chocolate drizzle because more chocolate always gets more smiles, right? Melt 1/4 cup dark chocolate chips with 1/2 teaspoon shortening in the microwave. I like to spoon this into a plastic baggie, cut one tip off, and drizzle onto the cake.
Caramel and chocolate drizzles definitely made this Dark Chocolate Cake with Coconut Macaroon Filling one of my new favorite desserts. Make sure to visit the cake & cupcakes section of my blog to see some of the other fun ways I like to make cake for dessert.