Devils food cake with fluffy white frosting

Ingredients

• 3 sticks unsalted butter, room temperature, plus more for pans
• 1 cup unsweetened cocoa powder, plus more for pans
• 1 cup boiling water
• 1 cup sour cream
• 3 cups all-purpose flour (spooned and leveled)
• 3/4 teaspoon fine salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 3/4 cups sugar, divided
• 4 large eggs, plus 5 large egg whites, room temperature, divided
• 5 teaspoons pure vanilla extract, divided
• 1 tablespoon corn syrup

Directions

1. Step 1

   Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.

2. Step 2

   Whisk boiling water into cocoa until smooth; whisk in sour cream. Whisk together flour, salt, baking powder, and baking soda.

3. Step 3

   In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.

4. Step 4

   Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.

5. Step 5

   In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.

6. Step 6

   Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

Lemon Blueberry Layer Cake

 Lemon Blueberry Layer Cake

Ingredients:

Cake

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/

Mini Black and White Cookies NYC

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1/3 cup low-fat buttermilk
• 2 cups confectioners' sugar
• 1 tablespoon plus 1 teaspoon light corn syrup
• 2 1/2 teaspoons fresh lemon juice
• 1 tablespoon unsweetened cocoa powder

Directions

1. Step 1

   Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.

2. Step 2

   Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.

3. Step 3

   Whisk confectioners' sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie's flat side, and cocoa icing on other half; let set 30 minutes.

Moist and Fluffy Devils Food Cake with Creamy Chocolate Frosting

Moist & Fluffy Devils Food Cake

Ingredients

• 2 cups cake flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• ¾ cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup hot coffee
• 1 cup canola oil
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 325
2. In a large bowl whisk together dry ingredients.
3. Add coffee, oil and buttermilk and mix until combined.
4. Add eggs and vanilla and mix for another 2 minutes.
5. Pour batter into two greased and floured 9-inch round baking pans.
6. Bake for 30 minutes.
7. Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.
8. While cakes are cooling prepare frosting by creaming butter with a mixer.
9. Slowly add in powdered sugar until mixture is thick, creamy and well combined.
10. Mix in heavy whipping cream and vanilla extract.
11. Frost cooled cakes.
12. Serve.  

Creamy Chocolate Frosting

 

• 9 ounces semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter

• 1 8-ounce package cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups powdered sugar

 Instructions
Melt the butter and the chocolate chips in a medium s

auce pan
In an electric mixer on medium speed beat the cream cheese until smooth
Remove the chocolate from heat and let cool a little
mix chocolate and cream cheese together until well blended
add powdered sugar and combine completely 

Cinnamon Streuesel Coffee Cake

 

 

 

 

 

Ingredients

topping

• 1 cup  packed light brown sugar
• 1 cup  all-purpose flour
• 2 teaspoons  cinnamon
• 1/4 teaspoon  salt
• 1 stick (1/2 cup) cold unsalted butter, cut up

cake

• 2 1/4 cups  all-purpose flour
• 1 teaspoon  baking powder
• 1/2 teaspoon  baking soda
• 1/4 teaspoon  salt
• 1/2 cup  (1 stick) unsalted butter, softened
• 1 cup  sugar
• 2 eggs
• 1 teaspoon  vanilla extract
• 1 cup  buttermilk (or 2 tbsp white vinegar and 3/4 cup plus 2 tbsp milk)

Directions

1. Heat oven to 350 degrees. Line a 9-inch square pan with foil; coat foil with nonstick cooking spray. Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.

2. Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.

3. On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.

4. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

Tiramisu

The Best Tiramisu Recipe
YIELD: Approx. 12 Servings

Ingredients:
* 6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (3 ounce) packages lady fingers 24 lady fingers        
1/3 cup Kahlua

Topping extras
* 1 teaspoon unsweetened cocoa powder (dust)

* 1 (1 ounce) square semi sweet chocolate (shaved)

Procedure
***To start I chill the bowl I will be whipping the cream in. So stick that bowl in the refrigerator***

* Combine egg yolks and sugar in the top of a double boiler. If you don't have a double boiler, boil water and place another pan on top.

* Reduce heat to low.

* Stir the egg yolks and sugar for about 10 minutes and don't go anywhere! This is to coddle the egg so that you are not eating raw eggs. The yolk will not cook hard. That's not the goal. This is just coddling.

* After 10 minutes of stirring remove the mixture from heat. Let it cool for a bit and then take a beater and whip the yolk/sugar mixture until its thick.

* Add the mascarpone to the whipped yolk-sugar mixture.

* Blend well.

* Take your chilled bowl out of fridge. Whip the whipping cream until the stiff peaks are formed.

* Gently fold into yolk-sugar mixture and set aside.

* Split the lady fingers in half.

* Line the bottom and sides of your serving bowl with the lady fingers.

* Brush the lady fingers with the kahlua (see substitutions).

* Spoon half of the cream filling over the lady fingers.

* Now you are going to layer - using lady fingers, kahlua and filling.

* Keep going till you run out of lady fingers.
* The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)
BIG TIP: Refrigerate several hours or overnight! (Really)
 What can I substitute for the Kahlua?
1/3 cup STRONG coffee plus 2 Tbsp of rum
1/3 cup water 2 Tbsp of instant coffee crystal

Cinnamon Baked Donuts

 

 

 

Ingredients

Doughnuts

• Baking spray with flour (such as Bakers Joy)
• 2 cups  all-purpose flour
• 1 1/2 cups  sugar
• 2 teaspoons  baking powder
• 1 teaspoon  ground cinnamon
• 1/2 teaspoon  ground nutmeg
• 1/2 teaspoon  kosher salt
• 1 extra-large egg, lightly beaten
• 1 1/4 cups  whole milk
• 2 tablespoons  unsalted butter, melted
• 2 teaspoons  pure vanilla extract

Topping

• 8 tablespoon (1 stick) unsalted butter
• 1/2 cup  sugar
• 1/2 teaspoon  ground cinnamon

Directions

Doughnut

1. Heat oven to 350 degrees . Spray 2 doughnut pans well with baking spray. Into a large bowl, sift together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together egg, milk, melted butter and vanilla. Stir wet mixture into dry ingredients until just combined.

2. Spoon batter into prepared baking pans, filling each one a little more than three-quarters full. Bake at 350 degrees for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap doughnuts out onto a sheet pan.

Topping

3. Melt butter in an 8-inch saute pan. Combine sugar and cinnamon in a small bowl. Dip each doughnut first in butter and then in cinnamon sugar, either on one side or both sides.

Lemon Meringue Cake

 

  Lemon Meringue Cake

Ingredients

• 1 sifted cup plus 2 tablespoons cake flour, (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated, room temperature
• 3/4 cup superfine sugar
• 1/4 cup vegetable oil
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 4 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• Pinch of cream of tartar
• Lemon Curd
• Swiss Meringue

Directions

1. Step 1

   Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.

2. Step 2

   Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.

3. Step 3

   Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.

4. Step 4

   In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.

5. Step 5

   Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.

6. Step 6

   Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.

7. Step 7

   Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.

8. Step 8

   Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Slice using a knife dipped in hot water and wiped dry.

Ingredients

• 1 sifted cup plus 2 tablespoons cake flour, (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated, room temperature
• 3/4 cup superfine sugar
• 1/4 cup vegetable oil
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 4 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• Pinch of cream of tartar
• Lemon Curd
• Swiss Meringue

Directions

1. Step 1

   Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.

2. Step 2

   Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.

3. Step 3

   Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.

4. Step 4

   In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.

5. Step 5

   Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.

6. Step 6

   Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.

7. Step 7

   Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.

8. Step 8

   Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Slice using a knife dipped in hot water and wiped dry.

Ingredients

• 1 sifted cup plus 2 tablespoons cake flour, (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated, room temperature
• 3/4 cup superfine sugar
• 1/4 cup vegetable oil
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 4 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• Pinch of cream of tartar
• Lemon Curd
• Swiss Meringue

Directions

1. Step 1

   Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.

2. Step 2

   Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.

3. Step 3

   Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.

4. Step 4

   In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.

5. Step 5

   Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.

6. Step 6

   Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.

7. Step 7

   Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.

8. Step 8

   Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Slice using a knife dipped in hot water and wiped dry.

Oreo N Cream cake

 

 

 

Ingredients

• Cake:

• 1 3/4 cups  all-purpose flour

• 2/3 cup  Dutch-process cocoa powder

• 1 1/2 teaspoons  baking soda

• 1/2 teaspoon  baking powder

• 1/2 teaspoon  salt

• 3/4 cup  (1-1/2 sticks) unsalted butter, softened

• 1 1/2 cups  granulated sugar

• 1 teaspoon  vanilla extract

• 3 large eggs, at room temperature

• 1 1/4 cups  buttermilk

• Filling:

• 4 ounces  cream cheese, softened

• 1/2 cup  (1 stick) unsalted butter, softened

• 1 box (16 ounces) confectioner's sugar

• 3 - 4 tablespoons  milk

• Frosting:

• 1 1/2 cups  heavy cream

• 1/4 cup  granulated sugar

• 1 teaspoon  vanilla extract

• 3 cups  crushed Oreos

Directions

1. Heat oven to 350 degrees F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

Cake:

2. In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350 degrees F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

Filling:

5. In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners sugar, then milk. Beat for 2 minutes or until light and fluffy.

6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

Frosting:

7. In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Tiramisu Cupcakes !

A Martha Stewart Recipe

Ingredients

• 1 1/4 cups cake flour (not self-rising), sifted
• 3/4 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/4 cup milk
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
• 3 large whole eggs plus 3 egg yolks, room temperature
• 1 cup sugar
• Coffee-Marsala Syrup
• Mascarpone Frosting
• Unsweetened cocoa powder, for dusting

Directions

1. Step 1

   Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. Step 2

   With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Step 3

   Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Step 4

   Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. Step 5

   To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Chocolate Chip Pound Cake (layer cake)

Chocolate Chip Pound Cake (layer cake)

Ingredients

• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups butter, room temperature
• 1 1/2 cups sugar
• 6 eggs, room temperature
• 1 1/2 teaspoons vanilla
• 1 cup mini chocolate chips
•  

Chocolate Chip Buttercream

•  
• 1 cup butter, room temperature
• 4 to 5 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup heavy cream
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 325 degrees. Spray 2 (8-inch) cake pans with cooking spray with flour. Whisk together flour (take out 2 Tablespoons of the flour), baking powder, and salt. Add the two Tablespoons of flour to the chocolate chips, and toss to combine. This helps the chips stay where they need to be, and not sink to the bottom.
2. Cream the butter and sugar until light and fluffy, about 5 minutes. Scrape the sides, and add the eggs one at at time. Beat for 1 minute in between each egg on medium speed. Add the vanilla.
3. Slowly add the flour mixture, and mix until just incorporated. It is not a bad idea to add the last bit of flour by hand. You want this cake to stay tender and over-mixing toughens it up. Fold in chocolate chips.
4. Pour the batter evenly into the prepared pans. I insulate mine with baking strips and put them on a baking sheet. Bake for 50 to 60 minutes. Check on them around 30 minutes. If they are getting too brown, loosely tent some foil on top. The cakes are done when a knife comes out clean. Let the cake cool in the pans for 30 minutes. Turn the cakes out and let cool completely on a wire rack.
5. To make the frosting, cream the butter and one cup of powdered sugar. Slowly add the remaining sugar with the mixture on low speed. Add the vanilla. Add the heavy cream, and beat on medium-high speed until light and fluffy.  Add chocolate chips.
6. Lay one layer on a cake plate, and add about 1 cup of frosting. Spread evenly and add the second layer. Frost completely.