Chocoflan is a magic cake that consists of a layer of chocolate, a layer of flan, and a caramel topping. You can make it with a box cake and a can of condensed milk, or you can make it better from scratch.
Here’s a simple and easy lemon trifle recipe. It’s got layers of lemon curd, lemon pudding, whipped cream, and a rich, delicious butter cake.
Homemade cherry cheese cake: buttery layers filled with preserves and frosted with cream cheese. Get the recipe.
Martha Stewart’s recipe for Salted-Caramel Six-Layer Chocolate Cake uses Dutch process cocoa powder as well as semisweet chocolate, so it’s black as night, but packed with true chocolate flavor. Nothing beats homemade caramel, and the caramel-chocolate pairing is intense. This cake is not for the timid.
This molten chocolate cake is the final post in our three-part chocolate cake binge. It’s intensely chocolaty: melted chocolate compounded with a ton of cocoa. It’s best freshly baked, but you can easily re-moltenize the lava, as it reheats well in the microwave.
Chocolate Birthday Baileys Surprise Cake, is a Dutch-process, hot water chocolate, four-layer cake with an espresso-laced Baileys filling and a triple cream (sour, cheese, whipping) frosting. Buttermilk makes it rich, oil (rather than butter) makes it moist, and dark, dark cocoa gives it its profound flavor.
Good things come in threes: this is the first of a trio of chocolate cakes that we’ll present over the next few weeks. Chocolate Stout Cake is a hot water cocoa cake in which the oil and water are replaced by sour cream and beer. Topped off with a cream cheese frosting, it’s quite an impressive cake.
This cool, blue, sweet, and spicy tropical dinner for four is fun and special without being fussy: Kahuna Salad, Spicy Coconut Beef and Vegetables, Blue Hawaiian cocktails, and Pineapple Upside-Down Cake. See the post for the menu and links to the recipes.
MiLam reviews Martha Stewart’s pineapple upside-down cake recipe. It’s uses fresh pineapple and dried cherries, and is baked in a cast-iron skillet.