The greatest chocolate cake ever is what hubby is calling this. I wouldn’t go that far, but it is pretty darn good. I used Dutch-process cocoa. I found the recipe on Kitchenbelle but made it without the raspberry topping.
Tag Archives: Cake
Edit: These got the thumbs up all around. People were still talking about them a day after I shared them at work. This recipe is highly recommended!
According to Wikipedia
“A whoopie pie is a baked good made of two round, mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy frosting sandwiched between them. While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these and put them in farmers’ lunchboxes. When farmers would find these treats in their lunch, they would shout Whoopie!”
I used this recipe from Baked NYC. Martha Stewart featured it on her show and website last year. I halved the recipe (and used the other half of the can of pumpkin for choc-chip pumpkin loaf) and still ended up with about 18 whoopie pies of various sizes. I don’t have an ice-cream scoop so my pies aren’t perfectly shaped like the ones pictured in the book. Adding ice-cream scoop to my Christmas wish list. The baked parts of the pie are quite soft and sticky, more like cake than a cookie or biscuit.
Hubby will taste test these for me and then I will report back. Go to Martha Stewart’s website for the recipe and video demonstration.
Everyone in my family loves this cake. My uncle likes the end pieces and my dad likes to cut himself a piece while it’s still warm. My Nanna has been making it since long before I was born I’m sure. It’s the only cake I’ve seen her make from scratch and it was always a fun treat in my school lunch box. She always makes it the same way, in a square tin. She slices the cake into strips and then in half again and serves it with Meadow Lea margarine on top. On the day it’s baked the edges are nice and crunchy, the following days the edges are sticky and sweet. My Nanna has never liked cooking or baking so thank you for all the raisin cake Nanna!
My mission is to bake raisin cake that is as close to her version as possible, in order to keep the tradition going! I’m sure my children will grow up with raisin cake, hopefully Nanna will be the one baking it for them.
I attempted Nanna’s raisin cake recipe for the first time today, it looks paler than hers, but I haven’t tasted it yet. I’m going to keep doing it til I get it right!
We spent a week in San Diego so hubby and his friend Dave could hang out with Tiger and Rocco. My time there was spent with Dave’s wife Jackie and their two adorable kids. Jackie showed me the sights of San Diego including Balboa Park and San Diego Zoo. But of course what I was interested in was cupcakes!
Jackie didn’t know of a bakery specialising in cupcakes in the area, but she did take me somewhere just as good – Extraordinary Desserts.Quite simply, this is the way dessert should be done – rich, fancy, decadent and pretty! Of course that comes at a price, cake by the piece is about $8. The slices did not disappoint. Four-year-old Samantha give her stamp of approval to the Au Chocolat, I chose Extraordinary Carrot Cake which was more like hummingbird but very good and Jackie chose a pretty looking cake featuring guava. View a PDF menu here.
Katie’s cupcake tour of America rating – 4/5
Update: I think the problem of the not-right cupcakes was that I was overfilling the cupcake patties. Dilemma solved!
Yes, sometimes baking goes wrong in Katie’s Kitchen. Sometimes, for reasons unknown! My mission was to make gluten-free cupcakes and regular cupcakes for my cupcake-themed 27th birthday party. In attempt one at these gluten-free vanilla cupcakes, I forgot to add the baking powder. I ended up with an un-risen mess of half-baked cupcakes.
In attempt two, all was going well, or so I thought, until I went to get them from the oven and found the cupcakes again were an un-risen mess! I knew I had added all the ingredients this time so I was baffled. I gave up on making gluten-free cupcakes, my gluten-intolerant friend Leonie would have to have store-bought gluten-free chocolate biscuits instead.
I tried making another batch of the cupcakes, this time with self-raising wheat flour. Still no good! The cupcakes didn’t rise properly and some spilt over the edge of the pan. Off to the store I went to get fresh eggs, baking powder and self-raising flour, with three hours to go until my guests were to arrive.
No more trying to make vanilla cupcakes this time, I went straight to my trusty Crabapple Bakery Cupcake Cookbook and made white chocolate cupcakes. Success! No disasters this time, they all rose well. I didn’t halve the ingredients this time, I made the full recipe – and ended up with about 40 cupcakes.
Some of the cakes were used in a cupcake decorating contest at my birthday party, some cupcakes were eaten at my good friend Michelle’s baby shower, and some cupcakes are now iced in pink buttercream frosting, ready to be taken to my co-workers tomorrow.
The aftermath of the cupcake decorating contest at my 27th birthday party
(yes it was a cupcake-themed party)
This is Michelle’s niece stealing the Jaffas and M&Ms from the tops of the white chocolate cupcakes at the baby shower
Pink buttercream frosting on top of the white chocolate cakes for my co-workers.
No, I’m not Irish, I just love any excuse to bake! Would you eat green velvet cake?
Red velvet cupcakes using this recipe from The Food Network. The recipe filled 12 Texas-size muffin tins and took about 28 minutes to cook. Texas size is very big, I’m starting to think they are too big! The base is 2 and a 1/2 inches wide, the top is 3 and a 1/2 inches across.
This is my old faithful carrot cupcake recipe. There is a lot of butter in it, I think it would still work well with less. Sometimes I top them with buttercream frosting, sometimes cream cheese frosting and other times I leave them plain. Walnuts are optional, I didn’t use them this time. The recipe makes 6 Texas-size cupcakes, 12 small cupcakes or 1 cake in a 20cm long loaf tin. They took almost 30 minutes to cook through. I believe the recipe is originally from an Australian Women’s Weekly cookbook, however come across the recipe when I was in high school – in my Food Technology class. I think these won over my now father-in-law a week before I married his son. Thank you cupcakes!
Combine 2 eggs, 1/2 teaspoon bi-carb soda, 1/2 teaspoon cinnamon and two grated carrots.
Mix in 185gm melted butter and 3/4 cup of brown sugar.
Stir in 1 cup self-raising flour, 1 cup sultanas (golden raisins) and 2 tablespoons chopped walnuts.
Pour into tray – a lined loaf tin, 12-hole cupcake tray or 6-hole Texas size cupcake tray.
Cook for 15-20 minutes at 180 degrees Celsius for small cupcakes, or 30 minutes for whole cake or large cupcakes. Test with skewer.
Oh. My. Goodness. One piece of this delicious, moist, chocolatey cake is more than enough! Eat it warm, with chocolate sauce on top (melted dark chocolate and cream). Delicious. And pretty darned close to perfect. Hubby says the best mud cake ever. Cannot form long sentences. Chocolate overload. Bliss.
Victoria from OOOH!cake posted the recipe.