Prepare Batter

Whisk up 2 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons of baking powder and a pinch of salt in a large bowl. In a smaller bowl, whisk up 1 cup buttermilk, a can of pumpkin and 1.2 teaspoon of vanilla essence while you blend 2 cups sugar and butter on a low speed.

Mix

Keep beating the sugar and butter until it becomes fluffy, soft and pale. Break eggs into the mix one at a time. Beat the mixture well so that each one is entirely subsumed. Gradually add both the flour mixture and the buttermilk mixture. Continue beating until the batter is entirely smooth.

Bake

Pour the batter into two 8-inch round cake pans and bake for 30-35 minutes. You will know when they are ready if the inside is cooked. When they are ready, leave for around 45 minutes to cool.

Serve

Add frosting to the base and stick both sides of the cake together. Give a coating of brown chocolately icing and decorate with orange glitter candy.

The post Try Out This Delicious Pumpkin Halloween Cake appeared first on thedancingcucumber.com.

Ingredients

For the chocolate cake:

• 1/2 cup dark chocolate cocoa
• 1 tablespoon vanilla
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1 dark chocolate cake mix
• 3/4 cup buttermilk
• 3 whole eggs and 1 egg white
• 1/4 cup all-purpose flour for high altitude
• 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

• 1/2 cup water
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 1/2 cup fresh cherries, chopped
• 1/4 cup granulated sugar

For the whipped cream frosting:

• 2 cups powdered sugar
• 1 tablespoon gelatine
• 1 tablespoon vanilla
• 3 oz cream cheese, room temperature
• 1/2 cup water
• 3 cups heavy whipping cream

For the chocolate ganache drip:

• 1/4 cup heavy cream
• 1 cup dark chocolate candy melts

Instructions

Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.

The post This Black Forest Cake Is Heavenly appeared first on thedancingcucumber.com.

Ingredients:

• 6 tablespoons all-purpose flour
• 1 egg
• 3 tablespoons softened unsalted butter
• zest of half a lemon
• 1 teaspoon baking powder
• 1/3 medium apple (peeled and grated)
• a pinch of salt
• 5 1/2 tablespoons granulated sugar
• 1/3 cup ricotta
• powdered sugar

Instructions:

1. Set the oven to 400 F degrees.
2. For the lemon ricotta cake, you need a 6” pan. Get some butter and grease the pan so the cake doesn’t stick to it.
3. Combine the sugar and butter in a bowl. Mix them together to get a creamy consistency.
4. Then, include the egg. Mix them again.
5. Add the baking powder, flour, and salt. Continue mixing to get an even texture.
6. Pour the lemon zest, grated apple, and the ricotta in the bowl. Stir very well, and make sure to get rid of any clumps in the flour.
7. Pour the batter in the pan and place it in the oven. Bake it for 25 minutes. You can check with a toothpick.
8. Take out the cake and wait for 15 minutes before you serve it. Garnish it with powdered sugar.

The post The Only Lemon Ricotta Cake Recipe You Need appeared first on thedancingcucumber.com.

Ingredients:

To prepare the mojito cake you will need 1/4 cup rum, 2 teaspoons lime zest, 18 1/4 oz white cake mix, 3 egg whites, 1/3 cup vegetable oil, 1 cup carbonated water, 3 tablespoons chopped fresh mint leaves. For the glaze, you need to get 1/2 cup rum, 1/2 cup butter, 1/4 cup water, and 1 cup sugar. Last, but not least, the garnish includes fresh mint leaves, 1 cup whipping cream, 2 tablespoons confectioners’ sugar.

Instructions:

Get a pan with a size of 13×9 and set the oven to 350 F degrees. In a bowl, combine all the ingredients for the cake. Beat them with a mixer on low speed for half a minute. Then, set the speed to medium and continue for 2 more minutes. When the batter is done, put it in the baking pan. Leave it in the oven for half an hour. Set it aside and wait for the cake to cool for 15 minutes. Heat oven to 350.

While the cake is baking, you can prepare the glaze. In a pan mix the ingredients and wait for them to boil. Mix constantly. Once the boiling starts, you should reduce the heat to medium, let it cook for 2 minutes, and you’re done.

Grab a fork and poke the cake, then cover it with the glaze. Let it cool down for at least an hour. Top it with the ingredients from the garnish.

The post This Mojito Cake is the Best Dessert Ever appeared first on thedancingcucumber.com.

Ingredients:

For the red velvet cake, you need:
1/2 cup cornstarch
3 cups all-purpose flour
1 1/2 cups buttermilk
3 cups granulated sugar
1 tablespoon baking soda
1 1/2 teaspoons baking soda
4 large eggs
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 cup vegetable oil
1 1/2 teaspoons baking powder
1 1/4 cups warm water
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

For the frosting you need:
4 cups powdered sugar
16 oz softened cream cheese
1 teaspoon vanilla extract
1 cup softened butter

Instructions:

The first step is to set the oven on 350 F degrees and get three 9-inch cake rounds. Get a bowl and combine the cornstarch, cocoa, sugar, flour, baking powder, baking soda, and salt.

Mix it a mixer on low speed. Include the buttermilk, eggs, oil, vanilla, warm water, food coloring, and the oil. Continue mixing on medium speed until you get an even better.

When you’re done, pour it in the cake rounds. Bake them for 35 minutes.

In the meantime you can prepare the frosting. Beat the cream cheese and butter together and add the vanilla extract. Include the powdered sugar slowly. Continue beating until everything’s well combined. Start covering each of the cakes with the frosting.

The red velvet cake is ready for serving.

The post The Best Red Velvet Cake For Valentine’s Day appeared first on thedancingcucumber.com.

Ingredients:

You will be surprised that for this chocolate cake recipe, you only need 4 eggs and 9oz of chocolate. Once the cake is done, you can always add some powdered sugar on top of it for an even tastier experience. Depending on the season, there are so many delicious fruits and sides you can add, depending on what you have at home. Bananas, peaches, strawberries, even ice-cream are the perfect additions to your two-ingredient chocolate cake recipe.

Instructions:

The first thing you have to do is preheat the oven to 170˚C. Next, break down the chocolate on pieces, put it in a microwave to melt for approximately one minute. Another way to do it is over water on the stove. Once that’s done, separate the egg whites and yolks and whisk the whites with a mixer. Add the yolks to the chocolate and stir the mixture. Get 1/3 of the whites with a spatula and add them to the mixture. Continue adding the other 2/3 while slowly whisking.

Put the blend in a cake mold, and bake it in the oven for half an hour. Once the time’s up, you should wait for the chocolate cake to cool off for several minutes, before you start serving it.

The post Easy, Delicious Two-Ingredient Chocolate Cake Recipe appeared first on thedancingcucumber.com.

Ingredients For The Cake

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup butter, at room temperature
• 1 1/3 cups sugar
• 3 eggs
• 1/2 teaspoon almond extract
• 3/4 cup milk
• 1/3 cup almond flour

Ingredients For The Frosting

• 1 cup milk
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 1 cup sugar
• 1/2 teaspoon almond extract

Directions

Cake:

Bake in a greased 9×13 inch pan in the oven at 350 degrees for 20-25 minutes. Whisk the flour and baking powder together.

Mix together the butter and sugar in a bowl until they reach ultimate fluffiness. Adds the eggs one at a time and then include the almond extract.

Add the flour mixture and milk in three alternating turns. Mix in almond flour.

Frosting:

In a medium saucepan, whisk together the milk, flour, and salt. Then, whisk over medium heat until it thickens and begins to boil (usually about five minutes). Take off of heat and let cool for ten minutes. 

Next, take an electric mixer and beat the butter in with the sugar and almond extract. Add the milk mixture one tablespoon at a time until it is light and fluffy. 

Place frosting on the cooled cake and enjoy!

The post This Bizarre Cake is Surprisingly Tasty appeared first on thedancingcucumber.com.

Prepare Batter

Whisk up 2 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons of baking powder and a pinch of salt in a large bowl. In a smaller bowl, whisk up 1 cup buttermilk, a can of pumpkin and 1.2 teaspoon of vanilla essence while you blend 2 cups sugar and butter on a low speed.

Mix

Keep beating the sugar and butter until it becomes fluffy, soft and pale. Break eggs into the mix one at a time. Beat the mixture well so that each one is entirely subsumed. Gradually add both the flour mixture and the buttermilk mixture. Continue beating until the batter is entirely smooth.

Bake

Pour the batter into two 8-inch round cake pans and bake for 30-35 minutes. You will know when they are ready if the inside is cooked. When they are ready, leave for around 45 minutes to cool.

Serve

Add frosting to the base and stick both sides of the cake together. Give a coating of brown chocolately icing and decorate with orange glitter candy.

The post Try Out This Delicious Pumpkin Halloween Cake appeared first on thedancingcucumber.com.

Ingredients

For the chocolate cake:

• 1/2 cup dark chocolate cocoa
• 1 tablespoon vanilla
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1 dark chocolate cake mix
• 3/4 cup buttermilk
• 3 whole eggs and 1 egg white
• 1/4 cup all-purpose flour for high altitude
• 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

• 1/2 cup water
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 1/2 cup fresh cherries, chopped
• 1/4 cup granulated sugar

For the whipped cream frosting:

• 2 cups powdered sugar
• 1 tablespoon gelatine
• 1 tablespoon vanilla
• 3 oz cream cheese, room temperature
• 1/2 cup water
• 3 cups heavy whipping cream

For the chocolate ganache drip:

• 1/4 cup heavy cream
• 1 cup dark chocolate candy melts

Instructions

Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.

The post This Black Forest Cake Is Heavenly appeared first on thedancingcucumber.com.

Ingredients:

• 6 tablespoons all-purpose flour
• 1 egg
• 3 tablespoons softened unsalted butter
• zest of half a lemon
• 1 teaspoon baking powder
• 1/3 medium apple (peeled and grated)
• a pinch of salt
• 5 1/2 tablespoons granulated sugar
• 1/3 cup ricotta
• powdered sugar

Instructions:

1. Set the oven to 400 F degrees.
2. For the lemon ricotta cake, you need a 6” pan. Get some butter and grease the pan so the cake doesn’t stick to it.
3. Combine the sugar and butter in a bowl. Mix them together to get a creamy consistency.
4. Then, include the egg. Mix them again.
5. Add the baking powder, flour, and salt. Continue mixing to get an even texture.
6. Pour the lemon zest, grated apple, and the ricotta in the bowl. Stir very well, and make sure to get rid of any clumps in the flour.
7. Pour the batter in the pan and place it in the oven. Bake it for 25 minutes. You can check with a toothpick.
8. Take out the cake and wait for 15 minutes before you serve it. Garnish it with powdered sugar.

The post The Only Lemon Ricotta Cake Recipe You Need appeared first on thedancingcucumber.com.

Ingredients:

To prepare the mojito cake you will need 1/4 cup rum, 2 teaspoons lime zest, 18 1/4 oz white cake mix, 3 egg whites, 1/3 cup vegetable oil, 1 cup carbonated water, 3 tablespoons chopped fresh mint leaves. For the glaze, you need to get 1/2 cup rum, 1/2 cup butter, 1/4 cup water, and 1 cup sugar. Last, but not least, the garnish includes fresh mint leaves, 1 cup whipping cream, 2 tablespoons confectioners’ sugar.

Instructions:

Get a pan with a size of 13×9 and set the oven to 350 F degrees. In a bowl, combine all the ingredients for the cake. Beat them with a mixer on low speed for half a minute. Then, set the speed to medium and continue for 2 more minutes. When the batter is done, put it in the baking pan. Leave it in the oven for half an hour. Set it aside and wait for the cake to cool for 15 minutes. Heat oven to 350.

While the cake is baking, you can prepare the glaze. In a pan mix the ingredients and wait for them to boil. Mix constantly. Once the boiling starts, you should reduce the heat to medium, let it cook for 2 minutes, and you’re done.

Grab a fork and poke the cake, then cover it with the glaze. Let it cool down for at least an hour. Top it with the ingredients from the garnish.

The post This Mojito Cake is the Best Dessert Ever appeared first on thedancingcucumber.com.

Ingredients:

For the red velvet cake, you need:
1/2 cup cornstarch
3 cups all-purpose flour
1 1/2 cups buttermilk
3 cups granulated sugar
1 tablespoon baking soda
1 1/2 teaspoons baking soda
4 large eggs
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 cup vegetable oil
1 1/2 teaspoons baking powder
1 1/4 cups warm water
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

For the frosting you need:
4 cups powdered sugar
16 oz softened cream cheese
1 teaspoon vanilla extract
1 cup softened butter

Instructions:

The first step is to set the oven on 350 F degrees and get three 9-inch cake rounds. Get a bowl and combine the cornstarch, cocoa, sugar, flour, baking powder, baking soda, and salt.

Mix it a mixer on low speed. Include the buttermilk, eggs, oil, vanilla, warm water, food coloring, and the oil. Continue mixing on medium speed until you get an even better.

When you’re done, pour it in the cake rounds. Bake them for 35 minutes.

In the meantime you can prepare the frosting. Beat the cream cheese and butter together and add the vanilla extract. Include the powdered sugar slowly. Continue beating until everything’s well combined. Start covering each of the cakes with the frosting.

The red velvet cake is ready for serving.

The post The Best Red Velvet Cake For Valentine’s Day appeared first on thedancingcucumber.com.

Ingredients:

You will be surprised that for this chocolate cake recipe, you only need 4 eggs and 9oz of chocolate. Once the cake is done, you can always add some powdered sugar on top of it for an even tastier experience. Depending on the season, there are so many delicious fruits and sides you can add, depending on what you have at home. Bananas, peaches, strawberries, even ice-cream are the perfect additions to your two-ingredient chocolate cake recipe.

Instructions:

The first thing you have to do is preheat the oven to 170˚C. Next, break down the chocolate on pieces, put it in a microwave to melt for approximately one minute. Another way to do it is over water on the stove. Once that’s done, separate the egg whites and yolks and whisk the whites with a mixer. Add the yolks to the chocolate and stir the mixture. Get 1/3 of the whites with a spatula and add them to the mixture. Continue adding the other 2/3 while slowly whisking.

Put the blend in a cake mold, and bake it in the oven for half an hour. Once the time’s up, you should wait for the chocolate cake to cool off for several minutes, before you start serving it.

The post Easy, Delicious Two-Ingredient Chocolate Cake Recipe appeared first on thedancingcucumber.com.

Ingredients For The Cake

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup butter, at room temperature
• 1 1/3 cups sugar
• 3 eggs
• 1/2 teaspoon almond extract
• 3/4 cup milk
• 1/3 cup almond flour

Ingredients For The Frosting

• 1 cup milk
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 1 cup sugar
• 1/2 teaspoon almond extract

Directions

Cake:

Bake in a greased 9×13 inch pan in the oven at 350 degrees for 20-25 minutes. Whisk the flour and baking powder together.

Mix together the butter and sugar in a bowl until they reach ultimate fluffiness. Adds the eggs one at a time and then include the almond extract.

Add the flour mixture and milk in three alternating turns. Mix in almond flour.

Frosting:

In a medium saucepan, whisk together the milk, flour, and salt. Then, whisk over medium heat until it thickens and begins to boil (usually about five minutes). Take off of heat and let cool for ten minutes. 

Next, take an electric mixer and beat the butter in with the sugar and almond extract. Add the milk mixture one tablespoon at a time until it is light and fluffy. 

Place frosting on the cooled cake and enjoy!

The post This Bizarre Cake is Surprisingly Tasty appeared first on thedancingcucumber.com.