Hershey's Special Dark Truffle Brownie Cheesecake

Author: Delia // Category: ,

I do believe that a dessert this delicious is criminal. That's why I'm putting this cheesecake into the "Delicious Protection Program."

Ingredients for Brownie Layer:
6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

Featured Publisher
Submitted by: Moogie on July 21, 2010
Dining Town: Atlanta

Chocolate Nutella Molten Lava Cake

Author: Delia // Category: ,

What you’ll need:
6 oz of bittersweet Chocolate Chips (I used Ghiardelli)
4 tbsp of Nutella
6 tbsp of Flour
11 tbsp of Unsalted Butter
3 whole eggs + 3 additional egg yolks
1/4 cup of sugar + 2 add. tbsp
1/4 cup of chopped Hazelnuts

What to do:
Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).

Preheat your oven to 350 degrees. WHILE the mixture is finishing it’s final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it’s time to assemble:

Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 1o-14 mins until outside is solid and top appears to be soft (but NOT jiggly)

WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

Buon Appetito!


Quintessential Chocolate Cake

Author: Delia // Category: ,

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup scolding hot coffee

Ganache Filling
12 oz. heavy cream (about 1 ½ cups)
12 oz. baking chocolate ( I use Ghirardelli dark chips)
2 Tb. butter
2 Tb. sugar

1 stick butter, melted (1/2 cup)
2/3 cup cocoa powder
3+ cups powdered sugar
1/3 cup cream (or milk)
1 tsp. vanilla extract
1 tsp. instant coffee

For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9” round cake pans. Sift (or whisk) all dry ingredients in a bowl.

Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles.

Bake for 30-35 minutes, until toothpick inserted comes out clean.

Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack!

Run a knife around the edges and flip out onto a cooling rack. I like to “slam” the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!

For the ganache: Place the chocolate chips in a glass bowl.

Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes.

Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.

For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.

To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked.

Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges.

Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to “fancy-up” the edges, if you want!

Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!

What's your idea of the perfect chocolate cake???

Vanilla Yogurt Cake with Orange Glaze

Author: Delia // Category: , , ,

Ingredients (1 loaf):

1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1 1/2 tablespoons vanilla extract
1 cup plain yogurt
1/2 cup vegetable oil
10 tablespoons orange juice
2 cups sifted powdered sugar


Preheat oven to 350F. Grease one 9x5x3-inch loaf pan with baking spray.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer, beat together the eggs and sugar on medium-high speed, until it turns pale yellow, about 3 minutes. Add the vanilla extract and oil, beat 1 more minute, until fully incorporated.

With the mixer on low speed, add half the amount of dry ingredients. Then add half the amount of yogurt, and 2 tablespoons of the orange juice. Add remaining dry ingredients and followed by the remaining yogurt. Remove from mixer and finish mixing by hand using a spatula until all of the ingredients are fully incorporated.

Pour into the prepared pan and bake for 55 to 60 minutes.

Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush another 2 tablespoons orange juice over hot loaf.

Let cool for 10 minutes and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.

Combine the remaining 6 tablespoons orange juice with powder sugar together with a whisk. Pour over cakes.

Chocolate Mango Cake

Author: Delia // Category: , ,
Segar Manis, Chocolate Mango Cake

Jakarta - Mangga plus chocolate? This one is guaranteed to make you addicted. Moreover there is a legit layered with perfumed inserts. Piece? It is definitely not enough!

1 Recipe Flourless Chocolate Sponge

Mango Mousse:
300 g of mango puree
120 g caster sugar
10 ml lemon juice
500 g whipped cream
20 g gelatin powder, dissolve it with 2 tablespoons hot water

Fruit Mango, diced
Lapis Legit, ready to use
Mango Jelly, ready to use


* Prepare cake according to recipe.
* Mango Mousse: Mix the mango puree, sugar and lemon juice until blended.
* Add the whipped cream and melted gelatine and stir well.
* Prepare a ring pan, pad with aluminum foil.
* Place a piece of cake at the bottom of the pan.
* Iris 3 cm wide layer legit. Arrange around cake until evenly and neatly.
* Pour the mousse mixture, flatten.
* Refrigerate several hours until hardened and frozen.
* Brush the surface with mango jelly until smooth.
* Garnish with diced mango and other decoration, if desired.
* Serve.

For two 18 cm diameter cake

Odilia Winneke - detikFood

Flourless Chocolate Cake

Author: Delia // Category: ,
Legit Lembut, Flourless Chocolate Cake

Jakarta - Though not use wheat flour, cake this one is very soft and sticky. Smooth texture of egg whites and butter together with a sweet chocolate flavor. Once given the cream and chocolate shavings, hmmm .. more tongues caressed delicious!

180 g of dark chocolate couverture, chopped
85 g butter
70 g (3 grains) of chicken egg yolk
180 g of chicken egg white
50 g sugar
Whipped cream
Chocolate Se-rut
Powdered sugar
Fresh Fruits

How to make

* Tim chocolate and butter until melted. Lift.
* Stir, stir until warm.
* Put the egg yolks, mix well.
* Beat the egg whites while adding sugar until thick.
* Put into the chocolate mixture, stir well.
* Pour into greased round 18 cm to 3 / 4 high brass. (Because the cake will expand somewhat
* Bake in hot oven 170 C for 30 minutes.
* Remove and let cool. Remove from pan. Cake will be slightly concave in the middle.
* Place the cake on a serving plate, give the supplementary material.
* Serve.

JW Marriott Jakarta - detikFood

Chocolate Peanut Butter Cup Cake

Author: Delia // Category: , , ,

You can use any chocolate cake recipe for the cake. I used the Magnolia Chocolate Buttermilk Cake recipe.

Magnolia Chocolate Buttermilk Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
6 ounces unsweetened chocolate, melted (either in microwave or over double boiler)
1 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with wax paper (I actually found that all of my cake pans are 1 1/2-inches deep...).

In a medium-size bowl, sift together the flour and the baking soda. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well-incorporated.

Add the dry ingredients in thirds, alternating with the buttermilk and the vanilla extract, beating after each addition until smooth. Divide the cake batter between the prepared pans and bake for 25-35 minutes or until a cake tester (or fork, or toothpick) comes out clean.

To Assemble Cake:
Make two batches of peanut butter frosting, and one batch of chocolate buttercream.

Hershey's Chocolate Buttercream

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Chop in half one and half bags of mini peanut buttercups. Mix about 1/3 of the peanut buttercups in the chocolate buttercream. Spread 3/4 of the chocolate butter cream on top of one of the cake layers.

Place the unused cake layer on top of the layer with the butter cream. Frost the top and sides with the peanut butter frosting. Use the remaining chocolate frosting and peanut buttercups to garnish.

Submitted by: PinkApronBaker on June 17, 2010

Cornmeal , coconut milk and anise cake

Author: Delia // Category: , ,


  • 4 eggs
  • 150g butter
  • 2 cups white sugar
  • 2 cups self rising flour
  • 1 cup cornmeal
  • 1 glass of coconut milk (200ml)
  • 120ml milk
  • 1 tablespoon anise seeds

Preheat oven at 350 degrees.F
Cream butter and sugar, add egg yolks, cornmeal, flour, alternating with milk and coconut milk, and anise seeds .Whip the eggs white and combine carefully with previous mix.
Bake at 300 degrees F (150 degrees C) for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely.

Featured Publisher
Submitted by: La vida en Buenos Aires y afines on November 14, 2009

Dulce De Leche Cake with Caramel

Author: Delia // Category: , ,

Dulce de Leche Cake

Combine milk, eggs, and extract in a 2-quart measuring cup. (I forgot to take a picture of this).

Mix cake flour, sugar, baking powder, and salt in a stand mixer on low speed. Add butter and mix until mixture contains coarse crumbs.


Add all but 1/2 cup milk into flour mixture.


And beat at medium speed for 1 1/2 minutes (I actually used a timer on this... CI means business when they give you times and I didn't want Chris Kimball coming down to my kitchen and scolding me.


Add remaining milk mixture and beat 30 seconds more. Scrape sides of bowl and beat for another 20 seconds.



Divide cake mixture evenly between cake pans and bake at 350 F for 23-25 minutes.


How perfect does this cake look?


For the frosting: Melt 1/2 stick butter and add 1 cup packed dark brown sugar and 1/3 cup heavy cream.


Cook until the sugar is dissolved.


Transfer to a heat proof bowl and slowly add up to 3 cups of powdered sugar stopping when your frosting has reached it's desired consistency. NOTE - this frosting dries very quickly. Once you spread it on the cake, you must work quickly to smooth it out! If the frosting dries, add a little milk or heavy cream to smoothen it out again.


Choose your most level cake layer and place it bottom side up on a plate or turntable.


Place dulce de leche in a pastry bag with a large coupler tip and line the outside border of the cake with dulce de leche (for the dulce de leche filling, I lined this a little too close to the outside and it overflowed and streaked into my icing a bit... which I ended up liking the look of so it all worked out in the end).


Add more dulce de leche and fill in between the lines.


Repeat with remaining layers (I made a 3 layer cake).

Frost and decorate your cake (and don't listen to your boyfriend's quips about the cake looking like a stegosaurus.)


Dulce de Leche Cake with Caramel Buttercream

  • Cake recipe adapted from Cooks Illustrated (I also made a 3-layer cake, but this recipe is for a 2-layer cake. To add the 3rd layer, increase ingredients by 1/2)
  • 2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
    1 cup whole milk, at room temperature
    6 large egg whites (3/4 cup), at room temperature
    1 teaspoon vanilla extract
    1 3/4 cups granulated sugar (12 1/4 ounces)
    4 teaspoons baking powder
    1 teaspoon table salt
    12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

  • Caramel Frosting

  • Dulce De Leche (storebought or homemade)

  • Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

  • Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

  • Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  • Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish!


Red Velvet Cakelettes with Cream Cheese

Author: Delia // Category: , ,

Red Velvet Cakelettes
courtesy Martha Stewart

2 1/2 cups cake flour, sifted
2 TB unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel food coloring
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Preheat oven to 350F. Whisk together the flour, cocoa, and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam). Add mixture to the batter, and mix on medium speed for 10 seconds.

Butter and flour a 13×9 inch cake pan, and pour the batter in it. Bake 20-30 minutes, until a toothpick inserted comes out clean. Transfer the cake to a wire rack to cool completely before putting it in the freezer for 15 minutes. Cut the cake in half and fill with half of cream cheese frosting (recipe follows), using the other half of the recipe to spread on top. Decorate as desired.

Cream Cheese Frosting

1 package/8 oz cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp vanilla
1 package (16 oz) powdered sugar (about 4 cups), sifted

Beat cream cheese, butter and vanilla in a bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after addition.
Makes about 2 1/2 cups.


Featured PublisherSubmitted by: HoneyandButter on July 10, 2010

Cassata Cake

Author: Delia // Category: ,
Cassata Cake
(photo by: © 2010 by Joshua Cogan)

yield: One 9-inch layer cake

I grew up outside Cleveland, Ohio, and the cassata is the cake of my childhood. This regional specialty is a great example of how recipes take on local styles over time. Some food historians believe the cassata has its roots in fourteenth-century Arab culture. In Sicily, the long-ago homeland of the immigrants who first brought it to America, the cassata often contains candied citrus fruits, citrus liqueurs, and a glazing of chocolate or almond marzipan.

The version of the cassata cake that I grew up with was quite different: a strawberry-and-whipped-cream-clad yellow sponge cake with a ricotta cheese filling. My childhood memory of the cake is that there were always leftovers that—thankfully—lasted for days. Flavorful and moist, that final piece of cake just fell apart in your mouth.


For the Citrus-Ricotta Filling
  • 2 ounces (1/4 cup) all-purpose flour
  • 1 cup milk
  • 8 ounces (2 sticks) unsalted butter
  • 8 ounces (1 cup) superfine granulated sugar
  • 1/2 teaspoon citrus oil (pure orange or lemon oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup ricotta cheese

For the Cake
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 6 eggs, separated
  • 16 ounces (2 cups) superfine granulated sugar, divided
  • 8 ounces (2 sticks) unsalted butter

For Assembling
  • 1 pint fresh strawberries, washed, hulled, and sliced
  • 4 cups whipped cream


1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.

2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.

3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.

4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.

5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.

6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.

7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.

8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.

9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.

10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.

11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.

12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.

13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.

14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.


Epicurious | June 2010

By Warren Brown

United Cakes of America: Recipes Celebrating Every State

Chocolate Walnut and Flaxseed Bundt Cake

Author: Delia // Category: ,
Chocolate Walnut and Flaxseed Bundt Cake

125 min. Prep: 30 min. Cook: 60 min.
16 servings suggest servings






1 1/2


flour, all-purpose

or you can use 1/2 cup of whole wheat flour and 1 cup of white flour






cocoa powder

unsweetened and not processed



ground flax seed

1 1/2


baking powder

1 1/2


baking soda




1 1/4





brown sugar, light





lightly beaten



canola oil



vanilla extract








prune puree

combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth



chocolate chips



Preheat oven to 350°F.

Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Spread chopped walnuts in a small baking pan and bake until golden and fragrant, 6 minutes.

Transfer to a plate to cool.

Mix well flour, granulated sugar, cocoa powder, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl.

Add buttermilk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium speed until smooth.

Mix well hot water and prune puree in a measuring cup, add to the batter and mix until incorporated.

Fold in chocolate and the toasted nuts with a rubber spatula. Spread evenly the batter into the prepared pan.

Bake the cake until the top springs back when touched lightly and when a wood stick inserted in the center, it comes out clean, 45 to 55 minutes or more.

Cool in the pan on a wire rack for 10 minutes.

Turn out onto the rack to cool completely.

Dust with confectioners' sugar before serving.

Frozen Chocolate Cappuccino Crunch Cake

Author: Delia // Category: , ,
Frozen Chocolate Cappuccino Crunch Cake

9 hrs Prep: 1 hrs Cook: 0 min.

129 calories/serving (approx.)

16 servings suggest servings


10 3/4ounces cake frozen pound, thawed, 1 each
3/4cup heavy whipping cream
11 1/2ounces milk chocolate chips 11.5 ounce packge
4cups coffee ice cream softened, 1 quart
1cup whipped topping, prepared frozen, thawed
1 3/4cups malted milk balls coarsly crushed
1x whipped topping, prepared frozen, thawed, optional
1x malted milk balls coarsly crushed, optional


Created by Beth Royals of Richmond, VA.

Slice cake into 1/8 to 1/4-inch slices.

Place half of the slices on bottom of 9-inch springform pan; press down firmly.

Set remaining slices aside.

Bring cream just to a boil in medium saucepan.

Remove from heat. Add milk chocolate morsels; let stand 5 minutes.

Whisk until well combined and smooth.

Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.

Cover; freeze for 1 1/2 hours or until chocolate is set.

Combine softened ice cream and whipped topping in large bowl.

Fold in 1 3/4 cups crushed malted milk balls.

Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.

Top ice cream with remaining pound cake slices; press down firmly.

Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

To Serve:

To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.

To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

Chocolate Frosting with Bahana and Peanut

Author: Delia // Category: , , ,
Banana Cake
(yield one 7-inch round cake)


3/4 cup self-rising flour
1/2 tsp baking soda
1/4 cup vanilla castor sugar (If you won't be frosting the cake, use 6 tbsp)
1/4 cup canola oil
1 large egg, beaten
1-2 bananas, mashed

Sift together the flour and baking soda, like 10cm off the bowl to aerate it. Add in the sugar and briefly whisk to combine. In a 1 cup capacity measuring cup, pour in the oil and egg. Top up with mashed bananas to come up to one cup full. Pour that into the flour mixture and whisk until combined. Pour into a well greased 7'' round baking tin (you can line them if you want but I have no problem releasing them from the pan) and bake it in a preheated oven of 160°C for 20 to 30 mins or until golden brown. Run a skewer through the centre of the cake. If it comes out clean, it's done.

Repeat the above recipe again to yield two layer. If you have only one pan, I'd recommend you don;t double the above recipe and leave the batter to stand while you're baking the first layer. The recipe contains baking soda and if you let it stand, you'll get banana hive cake instead. It's gonna be holey and won't look good.


10 tbsp smooth peanut butter
1/2 cup icing sugar, sifted
100g dark chocolate
1 tbsp dark cocoa powder,sifted (use good quality one please)

Combine everything in a large bowl and place it over a double boiler. Whisk until well-combined and very smooth. Cool to room temperature and frost the cake.

Kuih Loyang / Rose / Honeycomb Cookies

Author: Delia // Category: , ,

400 ml coconut milk
200 gram all-purpose flour
200 gram rice flour
2 large eggs
170 gram sugar
200ml water
1/2 tsp salt
Oil for deep frying (I used vegetable oil)

1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl
and mix until well combined and all sugar are dissolved.

2. Sift and all all-purpose flour and rice flour into the mixture.
Whisk until well combined with no lumps. If is too thick,
add one tablespoon of water at a time until the mixture resembling of
a pancake batter.

3. Heat up oil in a wok/saucepan on medium heat.
Tips: dip a wooden chopstick into the hot oil,
if the chopstick is bubbling up, it is ready.

4. Preheat brass moulds in the hot oil, about 2-3 minutes.
The moulds have to be hot enough for batter to cling on them)

5. CAUTIOUS: Dip hot mould into batter for 10 seconds. Make sure batter coats
only the bottom and sides of mould, never over the top.

6. Slowly lift it up and dip mould back in hot oil. Shake to release from
mould and fry until golden brown on both sides.

7. Take it out from hot oil, and let it cool over paper towel to
soak up all the oil.

8. Repeat until all batter is used up. Store in air-tight containers.