Dark Chocolate Cake recipe

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Dark Chocolate Cake ingredients list:
4 large eggs.
3 cups of flour.
2 ½ cups of granulated sugar.
2 cups of water.
1 cup of unsweetened cocoa.
1 cup of butter.
2 teaspoons of baking powder.
½ teaspoon of salt.
½ teaspoon of baking soda.
Instructions for Dark Chocolate Cake:
Preheat your oven to 350°F (175°C).

Grease cake pans or cupcake moulds.

Cream the butter and granulated sugar.

Add the cocoa to the cream.

Add the eggs, one at a time, creaming well after each is added.

Sift together the dry ingredients.

Add half of the dry ingredients and mix, then add the water, then add the remainder of the dry ingredients. Mix until blended.

Chocolate Madness Graham Cracker Cake recipe

Chocolate Madness Graham Cracker Cake ingredients list:
16-ounce package of honey graham crackers
2 (3.5-ounce) packages instant chocolate
3 cups of chocolate milk
8-ounce container
16-ounce container of chocolate frosting

Instructions for Chocolate Madness Graham Cracker Cake:

  1. Blend the pudding mix, whipped topping, and -sized bowl.
  2. Place one cracker in the bottom of a 9×13″ baking pan. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and the remaining pudding mixture. Top with another layer of graham crackers. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.
  3. Stir the frosting and spread it over the whole cake up to the edges of the pan. Cover and refrigerate the cake for at least 4 hours before serving.

Notes about this recipe:
This no-bake cake is made with honey-infused graham crackers and all the chocolate one could ask for. Creamy, fluffy, and surprisingly light, this summer dessert will make even the pickiest eaters finish their dinner to get a taste.

Christmas Cake recipe

Christmas Cake ingredients list:
1 ½ cups of butter.
1 ¾ cups of brown sugar.
16 eggs
4 lbs of raisins.
4 lbs of currants.
1 lb of mixed peel
2 lbs of flour.
1 lb of blanched & chopped almonds
2 x grated nutmeg
½ pt Brandy.
1 tablespoon of lemon essence.

Instructions for Christmas Cake:
Cream the butter together with the sugar.

Add the beaten egg yolks, followed by the stiffly beaten egg whites.

Place all fruits & nuts in a bowl and rub with some of the flour.

Mix with the butter & eggs.

Beat well, then add nuts & brandy.

Bake slowly on a medium heat until cooked thoroughly.

Coffee Cherry Almond cake recipe

Coffee Cherry Almond cake ingredients list:
1 cup of Sour Cream.
1 pkt French vanilla cake mix.
3 Eggs.
¼ cup of Water.
1 can Cherry pie filling.
½ cups of Almond slices.
Powdered sugar glaze.
1 cup of crushed strong instant coffee.

Instructions for Coffee Cherry Almond cake:
Combine the cake mix, sour cream, egg and water together.

Pour into a greased 15X10-inch baking tin.

Drop spoonfuls of cherry pie filling onto the mix.

Bake 350 for 25-30 minutes, or until golden.

Sprinkle with almonds and glaze.

Dairy-Free Cake recipe

Dairy-Free Cake ingredients list:
3 eggs.
75g caster sugar.
Zest and juice of half a lemon (or ½ tsp vanilla essence).
75g plain flour, sifted.
1 teaspoon of baking powder.
Caster sugar (for dusting and decorating)
Jam (to sandwich the sponges and decorate the top).

Instructions for Dairy-Free Cake:
Preheat the oven to 180 °C/350F/gas mark 4.

Lightly grease two seven-inch cake tins and line with greased baking parchment.

Separate the eggs into two large bowls.

Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy.

Add the lemon zest and juice (or the vanilla essence).

Wash and dry the whisk, then whisk the egg whites to stiff peaks.

Using a large metal spoon, begin folding a spoonful of the whites into the yolk
mixture, alternating with the sifted flour and baking powder, and ending
with the whites. Do this gently so as not to lose valuable air.

Divide the mixture between the two tins and bake for about twenty minutes. When done, they should be golden on top, springy in the centre and come away from the sides.

Cool in the tins for a couple of minutes.

Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down onto this and transfer to a wire rack to finish cooling.

Sandwich together with jam and decorate the top appropriately.