Rojovelvet

Upside-down strawberry cake❤️❤️

-Take pleasure in this luscious sweet delicacy guilt-free! Fresh strawberries, raw cashews, and broccoli flour are used to make this upside-down cake. Every single one of your visitors will want another piece!

Ingredients:

750g strawberries, hulled, halved

110g (1/2 cup) raw sugar

80g (1 1/2 cups) raw cashews

35g (1/3 cup) desiccated coconut

2 tbsp broccoli flour/powder (find at selected supermarkets or health food stores)

95g (1/2 cup) potato flour

2 tbsp tahini

2 tsp baking powder

1/2 tsp ground cinnamon

1 orange, rind finely grated, juiced

2 tsp vanilla bean paste

110g (1/2 cup) solidified coconut oil, melted

3 eggs

Spiced yoghurt:

260g (1 cup) thick Greek-style vanilla yoghurt

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground cloves

Directions:

-Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Grease a deep, 20cm round cake pan. Line base and side with baking paper.

-Place strawberry in a single layer on prepared tray. Scatter over 2 tbs sugar. Bake for 20 minutes or until softened. Set aside to cool.

-Arrange strawberry in base of prepared pan, reserving any tray juices. Place the cashews in a food processor. Process until resembles fine crumbs. Add coconut, flours, tahini, baking powder, cinnamon, orange rind, 125ml (1⁄2 cup) orange juice, vanilla, coconut oil, eggs and remaining sugar. Process until just combined. Scrape down side and process again until smooth.

-Pour the cake mixture into pan. Bake for 45‐50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes to cool slightly.

-Meanwhile, to make spiced yoghurt, place all ingredients in a bowl. Stir until smooth.

-Turn cake onto a serving plate, strawberry‐ side up. Serve warm with spiced yoghurt.

Birthday cake trifle❤️❤️

-Who says trifle can't be enjoyed year-round? Use this magnificent trifle recipe to celebrate your birthday.

Ingredients:

14 oranges juiced (to make 750ml juice), strained through a fine sieve, plus zest of 1 orange
1/2 cup (110g) caster sugar
4 titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften
1 mandarin, segmented
300ml thickened cream
100g sour cream
1/3 cup (40g) pure icing sugar, sifted
300g store-bought chocolate caramel brownie, torn into large pieces
Grand Marnier, to drizzle
1/3 cup (45g) toasted slivered almonds
Sprinkles, to serve

GANACHE:

500g dark (70%) chocolate, finely chopped
2 cups (500ml) pure cream

MOUSSE:

400g dark (70%) chocolate, finely chopped
200g each white & milk chocolate, finely chopped
4 eggwhites
1 cup (250ml) thickened cream
1 tsp vanilla extract

CHOCOLATE CRACKLE:

200g milk chocolate, finely chopped
80g Coco Pops

Directions:

-For the ganache, place chocolate in a large heatproof bowl over a saucepan of gently simmering water. Place cream in a medium saucepan and bring to the boil. Pour hot cream over chocolate and stir to combine until chocolate is smooth. Pour ganache into a 3L-capacity dish and chill for 2-3 hours until set.

-Meanwhile for the crackle, grease a large oven tray and line with baking paper. Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir chocolate until melted and smooth. Add in the Coco Pops and stir to combine. Place 1 heaped tbs of mixture onto prepared tray and repeat with remaining mixture until all of the mixture is used up. Chill until needed.

-Place half of the orange juice and sugar in a small saucepan over medium heat and cook, stirring frequently, for 6-8 minutes until sugar has dissolved. Squeeze excess water from gelatine and stir into orange and sugar mixture. Strain through a fine sieve into a bowl with remaining 375ml orange juice and mandarin segments. Gently pour over ganache layer and chill for 4-5 hours until set.

-To make the cream, place the thickened cream, sour cream and icing sugar in the bowl of a stand mixer with the whisk attachment and whisk to stiff peaks. Refrigerate until ready to use.

-For the mousse, place chocolates and 1 cup (250ml) boiling water in a blender, and whiz until melted and smooth. Add eggwhites and whiz until smooth and combined, then add the cream and vanilla, and whiz to combine. Pour on top of the orange and mandarin jelly and refrigerate for 2-3 hours until set.

-Scatter mousse layer with crumbled brownie and drizzle with as much Grand Marnier as you'd like. Spoon over the cream and scatter with almonds and chocolate crackle. Scatter over orange zest and sprinkles to serve

Chocolate Olive Oil Cake❤️❤️

-This very flavorful, ultra-moist chocolate cake is best enjoyed with whipped cream and toasted hazelnuts.

Ingredients:

3/4 cup unsweetened cocoa powder, natural or Dutch-process
1 cup granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup extra-virgin olive oil, plus more for coating the pan
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup boiling water
Freshly whipped cream, for serving
Chopped toasted hazelnuts, for serving

Directions:

-Place a rack in the middle of the oven and preheat the oven to 325°F.

-Line the bottom of a 9-inch springform pan or an 8- or 9-inch (20 or 23 cm) round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside

-In a large bowl, whisk the cocoa powder, sugar, salt, baking powder, and baking soda, breaking up any large clumps of cocoa powder, until combined.

-Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine. Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix. Mix in the boiling water. Pour the batter into the prepared pan.

-Bake until the edges of the cake have begun to pull away from the sides of the pan and a tester inserted into the middle comes out clean with just a few crumbs, 25 to 35 minutes.

-Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate, peel away the parchment, and flip it back onto the rack or serving plate.

-Serve slices warm or at room temperature, topped with whipped cream and hazelnuts.

Mini Vanilla Cake ❤️❤️

-This one-bowl recipe for tiny vanilla cake is wonderfully scrumptious. Three 4 inch cake layers can be made from one batch, which is ideal for a small gathering.

Ingredients:

Mini Vanilla Cake Recipe:

1 cup all-purpose flour (125g)
1 cup granulated sugar (200g)
1 tsp baking powder (4g)
1/4 tsp fine salt (1g)
1/4 cup or 1/2 stick unsalted butter, melted (56g)
1/4 cup vegetable or canola oil (56g)
1 large egg, room temperature (56g)
1/2 cup buttermilk or whole milk, room temperature (120g)
1 tsp vanilla extract (4g)
gel food coloring (if desired)

Vanilla Buttercream Frosting:

3/4 cup unsalted butter, room temperature (169g)
2 tsp vanilla extract (8g)
1/4 tsp fine salt (1g)
3 cups powdered sugar (375g)
1 Tbsp + 1 tsp heavy cream or whipping cream (20g)

Directions:

-Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.

-This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.

-In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.

-Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.

-Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for any additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.

-If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through.

-Divide batter evenly between the prepared cake pans.

-Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.

-Place cake layers into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

-Use a serrated knife to level the tops of the layers, then set aside. If you're making these in advance, wrap and freeze them at this point.

-While the cake layers bake and cool, make the vanilla buttercream frosting.

-Beat 3/4 cup butter on a medium speed for 30 seconds with either a hand mixer or a stand mixer fit with a paddle attachment.

-Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.

-Gradually mix in 3 cups of powdered sugar and 1 Tbsp + 1 tsp of heavy cream.

-Continue to mix on low speed for a few minutes, until the desired consistency is reached.

-If the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

-If you want to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it's evenly colored.

Red Velvet Chocolate Chip Cookies

There’s a little bit of cocoa powder, flour, egg, milk, vanilla, brown sugar, and regular sugar. Typical chocolate cookie ingredients. However, I reduced the cocoa powder and replaced it with flour. I added a touch of milk to bring moisture to the dough, as well as used more brown sugar than white sugar. I also slightly increased the vanilla extract so the vanilla flavor is as prominent as the chocolate flavor. The chocolate chips make the cookies even chocolate-ier.

Yellow Velvet

A lemon cake topped with a lemon buttercream garnished with fresh lemon zest, this yellow lemon velvet cake is a delicious and refreshing twist on the indulgent classic.

Red Velvet Cake

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