Today you will get the ultimate chocolate cake with creamy chocolate mousse filling and chocolate ganache! If this is not something for dark days in November, I don’t know what is. I believe there is a reason why the most loved, baked, and clicked recipe on my site are these brownie cookies. I originally posted that recipe in November while living in Hamburg, which is known to be dark in winter. So here we come again with yet another chocolate recipe to cheer you up. As a chocoholic I have a full category dedicated to chocolate of course, feel free to check it out.
A very chocolaty and moist bundt cake with pears, this is what I have to offer today. Do you like chocolate as much as I do? Then you may understand why I decorated mine with some chocolate glaze and sprinkled it with walnuts. Take a slice and enjoy this wonderful fall season!
How does a chocolate cake as base, lot of bananas, and a stracciatella cream sound to you? For good measure I also included some crunchy banana chips and an elegant chocolate drip. For this cake to look as beautiful as it tastes. My friends, let me introduce you to this banana chocolate cake! Who would like a slice?
Butter Cake! Today you will get a butter cake with lots of apples, almonds, and caramel sauce. I warn you, this is a yeast dough that requires you to start at least the night before and that needs a few hours of rising before you can actually bake it. But if you bear with me and go through all the hassle, I can promise you, this is an ultra fluffy yeast dough with a nice crunch at the same time. Think of baked apples and caramel sauce as the addition to this delicious cake and you will love this one.
Today I am going to introduce you to an old friend I have, but in a new outfit, I am talking about the creamy cherry chocolate mousse cake I already have on my blog. I actually made the recipe simpler and added more cherries to the mix. Whoever knows me, knows that I am a sucker for fruity cakes, pies, and tarts. In this instance, I felt about double the amount of cherries would be just perfect. I am still proud though that I won a prize with the original recipe. The award was for me and a person of my choosing to visit the beautiful city Tübing in the south of Germany and actually attend the chocolate festival they display every year. If you would like to learn more, check out this post. For the dressed-up recipe I decided to go for a 20cm/8inch cake instead of 26cm/9inch cake, with about double the amount of cherries and a much simpler chocolate mousse with no raw egg in it. Sounds good, doesn’t it?
Finally it is plum time! For that reason you get Bavarian Zwetschgendatschi or plum cake today. Since I have been living in Munich, the capital of Bavaria, for more than a year, I need to introduce some local traditions and one of them definitely is Zwetschgendatschi. There are a lots of fights about what is the most classic version of this iconic dish. You can either prepare it with yeast dough or a pie crust, you may wish to only serve it with plums for them to shine. I, however, am a huge fan of crumbs or streusel and therefore decided to go with the crumb version. If you don’t want to wait for the yeast dough to rise, you can also make this plum tart, which I like just the same.
Today I am introducing the famous hummingbird cake to you. There is a simple reason for that. It has to do with the fact that I love animals and birds in particular. Since I was born in Uruguay in Latin America, I had the privilege of watching these tiny birds close to our house. I find it extremely fascinating how these birds need to constantly eat as otherwise they wouldn’t survive. Every 15 minutes they need to drink nectar. Since these birds are so pretty, I decided that my cake definitely also need hummingbirds on the outside, clearly displayed. So I figured that I would dry some pineapple slices and use them as flowers the hummingbirds would be drinking from. The hummingbirds are made from sugar cookies. So I warn you, if you make my version of this cake, it will require a lot of work. I believe it is so worth it, but you are free to make it without the fancy decorations. Because, who doesn’t like hummingbird cake?
What did you say? Sourdough in brownies? Seriously??? Yes, this was my reaction as soon as I saw a recipe calling for sourdough in brownies on the Internet. Why do you need to add sourdough to brownies, that sounds so strange! I have been pondering that ever since and it is slowly making more sense. If you think about it, sourdough is basically fermented flour, which is much easier to digest than regular flour. IDuring Corona times it looks like everybody was making bread and I had heard of people lamenting the fact that they had to discard so much sourdough, so why not use instead? After a while I was sold and thought, if the sourdough is a little old and may smell just a little like alcohol, even better, I definitely wanted to give these brownies a try!
You don’t want to turn on the oven, but would like to impress your guests with a two, three, or even four-tier cake? If possible, it should be healthy and nice to look at? Look no further, you need to try this melon cake! Yes, this is basically serving fresh fruit, but not just a salad or simply on a plate, no, here you stack melon onto each other and produce a tiered cake! So here you have it, a tiered cake with no gluten, refined sugar, and completely vegan. This is something for health-conscious people. And it is nice to look at and definitely a show-stopper. No matter if you make this in a large size or as I did in a smaller version, I am sure that your guests are going to be impressed.
Have you ever heard of the red riding hood cake we have here in Germany? Well, it is a cake with a very red glaze, smooth as glass. Its shiny color reminds you of the red riding hood and hence it got its name from this tale. The base of this impressive cake is like a marbled cake, which is dotted with cherries. The second layer consists of whipping cream mixed with quark and the third is a glaze made with cherry juice. Welcome to a German fairy tale!