Desserts

The Best Chocolate Cake

Published

3 months ago

July 21, 2025

The Best Chocolate Cake

Are you ready to indulge in chocolatey bliss? Then look no further than The Ultimate Chocolate Cake! With moist layers of velvety chocolate cake and luscious chocolate buttercream frosting, it’s a dessert that’ll make you want to skip dinner and go straight to dessert.

Ingredients Table

Cake

Ingredient	Quantity
Flour	1 ½ cups (185 g)
Dutch processed cocoa powder	1 cup (120 g)
Salt	1 tsp
Baking soda	1 ½ tsp
Baking powder	½ tsp
Stout	1 ½ cups (360 mL)
Vanilla extract	1 tbsp
Espresso powder	1 tbsp
Butter	1 cup (235 g)
Sugar	1 ½ cups (300 g)
Eggs	3
Mayonnaise	½ cup (120 g)
Dark chocolate, chopped	4 oz (115 g)

Buttercream

Ingredient	Quantity
Butter, softened	1 ½ cups (350 g)
Vanilla extract	1 tbsp
Dutch processed cocoa powder	½ cup (60 g)
Powdered sugar	5 cups (600 g)
Milk	5 tbsp
Fresh fruit (optional)	For decoration

Ingredient Details

Stout: Enhances the richness and deep flavor of the chocolate.
Espresso powder: Intensifies chocolate flavor without tasting like coffee.
Mayonnaise: Adds moisture and softness to the cake crumb.
Dark chocolate: Gives texture and bold flavor to each bite.

Cooking Instructions

Preheat oven to 325˚F (160˚C). Grease and line three 8-inch (20 cm) cake tins with parchment paper.
Sift together flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a measuring cup, mix stout, vanilla, and espresso powder. Set aside.
Cream butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, then the mayonnaise.
Alternately add dry and wet ingredients to the batter, starting and ending with dry.
Fold in chopped dark chocolate.
Divide batter evenly between cake tins and bake for 35 minutes or until a toothpick comes out clean.
Let cool in tins for 10–15 minutes, then remove and cool completely on a rack.
For buttercream, beat butter and vanilla, then gradually add cocoa, sugar, and milk until fluffy.
Frost and decorate as desired. Slice and serve!

Nutrition Information

Calories: ~520 kcal per slice
Carbohydrates: 65 g
Fat: 28 g
Protein: 6 g
Sugar: 45 g
Fiber: 3 g

Cooking Tips

Use room-temperature ingredients for better mixing.
Don’t overmix the batter—just combine until smooth.
Let cakes cool completely before frosting to prevent melting.
Use high-quality cocoa and chocolate for best results.

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Desserts

Lemon-Blueberry Cheesecake Lasagna

Published

3 months ago

July 21, 2025

Samriha Maher

Lemon-Blueberry Cheesecake Lasagna

This easy, no-bake dessert is full of layers of lemon Oreos, blueberry cheesecake, and lemon whipped cream. It’s sweet, tangy, and perfect for spring or summer parties. Let’s make it!

Ingredients

Ingredient	Quantity
Heavy cream	2 cups
Lemon curd (store-bought or homemade)	12 oz.
Cream cheese (softened)	3 packages (8 oz. each)
Confectioners’ sugar	1/3 cup (38 g)
Blueberry jam	1 jar (13 oz.)
Fresh lemon juice	1 tablespoon
Lemon Oreos	48 pieces
Lemon zest & fresh blueberries	For topping

Ingredients Description

Lemon Oreos: Adds crunchy texture. If unavailable, use golden Oreos.
Lemon curd & jam: Store-bought versions save time, but homemade versions will add special flavor.
Make-ahead tip: You can prepare this dessert the day before and refrigerate it overnight.

Cooking Instructions

In a large bowl, beat the heavy cream until stiff peaks form. Set aside 2 cups of the whipped cream in a separate bowl and refrigerate it.
Add the lemon curd to the remaining whipped cream. Mix gently and refrigerate.
In another bowl, beat cream cheese and powdered sugar until smooth. Add blueberry jam and lemon juice, then mix again.
In a 13″ x 9″ dish, spread a thin layer of the cheesecake mixture. Add a layer of Oreos over it.
Spread half the cheesecake mix on top of the Oreos. Add half the lemon curd whipped cream on top. Repeat with the remaining layers.
Top with the saved whipped cream. Chill in the refrigerator for at least 2 hours or overnight.
Before serving, sprinkle with lemon zest and fresh blueberries.

Nutrition Info (Estimated per serving)

Calories: 420
Carbohydrates: 35g
Sugar: 28g
Fat: 28g
Protein: 5g
Fiber: 1g

Cooking Tips

For extra flavor, use homemade lemon curd or jam.
Refrigerate the dessert overnight for best results.
Use a serrated knife to slice cleanly through the layers.
Top with crushed Oreos or white chocolate chips for extra decoration.

Desserts

Yellow Cake

Published

3 months ago

July 21, 2025

Samriha Maher

Yellow Cake

Yellow cake is a simple and rich version of vanilla cake. It uses egg yolks for color and flavor. This recipe also includes a tasty chocolate frosting. Perfect for birthdays or special treats!

Ingredients Table

For	Ingredient	Quantity
Cake	All-purpose flour	2 cups
Cake	Cornstarch	3 Tbsp
Cake	Baking powder	1½ tsp
Cake	Kosher salt	1 tsp
Cake	Butter (softened)	1 cup (2 sticks)
Cake	Granulated sugar	1 cup
Cake	Brown sugar (packed)	½ cup
Cake	Large eggs	2
Cake	Egg yolks	6
Cake	Vanilla extract	2 tsp
Cake	Milk	¾ cup
Frosting	Butter (melted)	1 cup (2 sticks)
Frosting	Powdered sugar	3 cups
Frosting	Unsweetened cocoa powder	1 cup
Frosting	Heavy cream	⅓ cup
Frosting	Vanilla extract	1 tsp
Frosting	Kosher salt	Pinch

Ingredients Description

Flour & Cornstarch: Makes the cake soft and fluffy.
Baking Powder: Helps the cake rise.
Butter: Adds flavor and richness.
Sugars: White and brown sugar give sweetness and soft texture.
Eggs & Yolks: Extra yolks give the cake its yellow color and smooth taste.
Milk: Adds moisture to the batter.
Chocolate Frosting: Sweet and rich, pairs perfectly with yellow cake.

Cooking Instructions

Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and spray with cooking spray.
In a bowl, mix flour, cornstarch, baking powder, and salt.
In another bowl, beat butter and both sugars until fluffy. Add eggs and yolks one by one. Mix in vanilla.
Add dry ingredients to wet ingredients and mix. Pour in milk and stir until smooth.
Divide the batter between pans. Bake 25–30 minutes or until a toothpick comes out clean.
Let cakes cool for 10 minutes, then place them on a wire rack to cool completely.
To make frosting, beat melted butter, powdered sugar, and cocoa powder. Add cream, vanilla, and salt. Beat until fluffy.
Level the cakes if needed. Spread half the frosting on one cake, top with the second cake, and cover with the rest of the frosting.

Nutrition Info (Per Slice)

Calories: ~450
Fat: 22g
Carbohydrates: 58g
Protein: 6g
Sugar: 40g

Cooking Tips

Use room-temperature butter for better mixing.
Don’t overmix the batter—it makes the cake dense.
Use parchment paper to prevent sticking.
Let cakes cool completely before frosting.

Desserts

S’mores Cupcakes

Published

3 months ago

July 21, 2025

Samriha Maher

S’mores Cupcakes

Ingredients Table

Ingredient	Amount
Chocolate cake mix	1 box (15.25 oz.)
Egg whites	4 large
Granulated sugar	1 cup (200g)
Vanilla extract	1 tsp
Salt	1/2 tsp
Semisweet chocolate chips	3/4 cup
Graham crackers	5, divided

Ingredients Description

These cupcakes are made with a simple chocolate cake base and topped with sweet marshmallow-style frosting. Egg whites and sugar are whipped to make the topping fluffy. Chocolate chips and crushed graham crackers give that classic s’mores flavor.

Cooking Instructions

Preheat oven as directed on the cake box. Line a muffin tray with paper cups.
Mix cake batter as per box and pour into muffin cups. Bake until a toothpick comes out clean. Let cool.
Heat 1/2 cup water in a pot. Place egg whites and sugar in a bowl over the pot (double boiler) and stir for 5 minutes until sugar melts.
Remove from heat and beat the mix until soft peaks form. Add vanilla and salt. Put in a piping bag.
Melt chocolate chips over hot water and keep warm.
Break 2 graham crackers into 12 square pieces. Crush the rest into crumbs and put in a bowl.
Dip cupcake edges into melted chocolate and then into crumbs.
Pipe frosting on top. Broil for 30 seconds until golden. Add cracker squares on top. Done!