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Orange Marmalade Cake

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Orange Marmalade Cake

This delicious cake filled with bits of candied orange peel is what you would love to take with afternoon tea.  To make it tasty and sweet, you just need to find the right marmalade. The marmalade needs to be made with bitter orange. And, that would be laced with big pieces of peel.  Alternately, you can use neon orange marmalade which is similar to jelly. Besides, if you are looking for right marmalade then go to supermarket and check it in the British brands lists. Remember, it would be better if you do not eat at all once.

 

Ingredients
215 grams coarse-cut orange marmalade (2/3 cup), divided
12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
3 large eggs, at room temperature
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest
2 tablespoons fresh orange juice
1/2 teaspoon grated orange zest
190 grams all-purpose flour (1 1/2 cups)
3 grams fine sea salt (3/4 teaspoon)
7 grams baking powder (1 1/2 teaspoons
30 grams confectioners’ sugar (4 tablespoons)
 
Preparation
Heat it in oven up to 350 degrees. Before that, coarsely chop all extra chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.

In the bowl of an electric mixer, beat together sugar, lime zest, softened butter and orange zest until they turn out to be light and fluffy, and it would hardly take 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

Take a separate bowl, whisk together baking powder, salt, and flour. Try to dry ingredients into wet unless they are not combined.

Scrape batter into prepared pan. You should bake until the surface of cake is golden brown and insert a toothpick in the center emerges clean, for this you should allocate 50 to 55 minutes. Take back from oven and transfer pan to a wire rack. Afterwards, give it 10 minutes to cool; turn cake out of pan and place on rack right-side up. For catching the glaze, place a rimmed baking sheet under the rack.

Lastly, heat the remaining 1/3 cup marmalade in a small pot under low heat pressure until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter unless it gets smoother. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Make it cool completely before eating or slicing.

Yield:  8 servings
Total Time :   1 1/2 hours

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Beatty’s Chocolate Cake (Serves 8)

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Beatty’s Chocolate Cake (Serves 8)

Do you wish to sink in the ocean of chocolate?  Have you ever tasted a cake filled with full and pure chocolate? Today, we are going to guide you how to make yummy Beatty’s chocolate cake for 8 people. If you are going to celebrate your anniversary or birthday, this cake would be perfect choice you. Hence, give it a try.

 

Ingredients 
¾ cups good cocoa powder
Chocolate Frosting
1 cup buttermilk, shaken
6 ounces good semisweet chocolate such as Callebaut
2 teaspoons baking soda
½ pound (2 sticks) unsalted butter, at room temperature
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
Butter for greasing the pans
1¼ cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 teaspoon baking powder
1 ¾ cups all-purpose flour, plus more for pans
2 extra-large eggs, at room temperature
1 tablespoon instant coffee powder
½ cup vegetable oil
1 extra-large egg yolk, at room temperature
2 cups sugar

 

Preparation
Preheat the oven to 350 degrees. Butter two 8 inches round cake pans. Line with parchment paper, then butter and flour the pans.

 

Sift the sugar, flour, cocoa, baking soda, salt, and baking powder in the bowl of an electric mixer fitted with a paddle attachment and mix the content with low speed unless it is not completely combined.

 

Take another bowl; combine the oil, vanilla, buttermilk and eggs. They must be mixed through low speed, and to make it dry, slowly add the wet ingredients.

 

With mixer still on low, add the coffee and whisk just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

 

Chocolate frosting
for frosting chocolate chop it and place it in a heat-proof bowl set over a pan of simmering water. Whisk it until it is not melted and set aside until cooled to room temperature.

 

Beat the butter on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment, until light yellow and fluffy, and it would take about 3 minutes.

 

After that, add the vanilla and egg yolk and continue beating for three minutes. Then turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.