Making life a little sweeter since 2012
Rum balls are a holiday staple and this twists adds two more fall flavors, pecans and maple, to make the perfect holiday concoction! Two tips that really bring the best out of these Maple Rum Truffles with Toasted Pecans: toasting the pecans, which enhances their flavor by toning down the bitterness and bringing out notes of caramel, and using high quality chocolate such as Valrhona or Ghiradelli versus your average chocolate chips….
I might or might not have totally binged on those until I got sick… but how could you not?! I mean look at these: A thick layer of buttery almond shortbread covered with soft maple caramel and topped with cinnamon chocolate ganache. This Holiday Millionaire’s Shortbread – a seasonal twist on a classic just in time for Christmas – is definitely one of the most divine treats I’ve made in a while, if not one of the best of all time. Seriously. SO GOOD. …
This towering high Chocolate Almond Layer Cake will make a cute addition to your Easter brunch buffet. Or maybe a birthday cake? Almond cake layers with a rich, semi-sweet chocolate ganache buttercream. Who can resist?! Using 5-inch cake pans will achieve the towering affect, but the cake can easily be made with 6-inch pans for a lower, wider cake….
I made this Coffee Chocolate Fudge Cake with Ganache Frosting for a birthday card photo shooting about 2 weeks ago and realized that this is the first time I am posting a chocolate layer cake on my blog. How can that be?! So I figured it’s way overdue. This chocolate fudge cake is made with a whole cup of coffee which makes it extra moist and and adds a lot of flavor. Coffee and Chocolate is such a classic and one of my favorite flavor combos. Although the recipe calls for coffee, I actually used cold brew. And as if the cake itself is not rich and chocolate-y enough, it is frosted with chocolate ganache made of 70% dark chocolate, butter and cream. Do I need to say more? Chocolate heaven.
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I’m about to go on vacation and just wanted to share this super easy recipe with you real quick! This chocolate hazelnut polenta cake is packed with flavor. Using cornmeal instead of regular flour adds so much character to a simple cake, it’s amazing! And you can never go wrong with chocolate and hazelnut, my favorite flavor combo of all. Oh and by the way, it’s gluten-free, too!
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Oh my… I have only 3 words to describe this cake: chocolaty, succulent, divine. It is honestly one of the best chocolate cakes I have ever tasted and it takes no more than 5 ingredients and 15 minutes plus baking time (plus it’s gluten free in case you are allergic). The outcome it the most chocolate loaded, moist (wet!) piece of cake you can imagine. And I promise you: you won’t stop eating until it’s gone.
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This Triple Layer Chocolate Marzipan Cake is pure decadence! And highly addictive. Three thick layers of rich almond-chocolate cake stacked with dark chocolate ganache and marzipan… topped with cake truffles. Well, I admit, this is not exactly the right cake for anyone trying to drop those holiday pounds but trust me, it’s worth it.
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After making these amazing Popcorn Pie Pops with Salty Caramel (my pie pop debut) a few weeks ago, I just had to do it again: Chocolate pie pops. With some left over, frozen pie crust (yes, you can freeze it for a few weeks! Just roll it out before you put it in the freezer) I went for a chocolate classic: dark chocolate ganache, one of my favorites. The first time I ever made it was when I made my Heavenly Mini Chocolate Cake. It is easy and delicious so give it a try!
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There it is, the first layer cake on my blog! And oh my goodness, WHAT a layer cake. Unbelievable fluffy and moist with a slight coconut flavor through and through. It all started with this Southern Coconut Cake recipe from Completely Delicious (a great blog by the way, check it out). I had an eye on it for a while and was just waiting for the right occasion (“right occasion” you wonder, who needs the “right occasion” for cake?) but when I decided to turn the recipe into a Raffaello cake, I just couldn’t wait any longer.
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I know this looks delicious… and guilty. But guess what, it’s actually not as bad as you might think. The cake itself tastes very rich but is quite guilt-free, it’s the ganache which makes the whole thing less heavenly for your figure.
The original recipe is by Robert Linxe, French chocolatier and founder of La Maison du Chocolat in Paris, and the only difference here is that I made the miniature version with just a third of the ingredients of the original recipe.
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my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
