MOIST CHOCOLATE CAKE

Ingredients
 2 cups all-purpose flour
 1 teaspoon salt
 1 teaspoon baking powder
 2 teaspoons baking soda
 3/4 cup baking cocoa
 2 cups sugar
 1 cup canola oil
 1 cup brewed coffee
 1 cup whole milk
 2 large eggs, room temperature
 1 teaspoon vanilla extract

FAVORITE ICING:
 1 cup whole milk
 5 tablespoons all-purpose flour
 1/2 cup butter, softened
 1/2 cup shortening
 1 cup sugar
 1 teaspoon vanilla extract
 Additional baking cocoa, optional

Directions
 Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and
milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes
longer. (Batter will be thin.)
 Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round
baking pans and 6 muffin cups).
 Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
Cool 10 minutes before removing from pans. Cool on wire racks.
 Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick.
Cover and refrigerate.
 In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk
mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional
cocoa.
 RED VELVET CAKE

Ingredients
 1/2 cup butter, softened
 1-1/2 cups sugar
 2 large eggs, room temperature
 2 bottles (1 ounce each) red food coloring
 1 tablespoon white vinegar
 1 teaspoon vanilla extract
 2-1/4 cups cake flour
 2 tablespoons baking cocoa
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup buttermilk

FROSTING:
 1 tablespoon cornstarch
 1/2 cup cold water
 2 cups butter, softened
 2 teaspoons vanilla extract
 3-1/2 cups confectioners' sugar

Directions
 Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in food coloring,
vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda
and salt; add to creamed mixture alternately with buttermilk, beating well after
each addition.
 Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick
inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes
before removing from pans to wire racks to cool completely.
 For frosting, combine water and cornstarch in a small saucepan over medium
heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature.
Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually
add confectioners' sugar; beat until light and fluffy. Spread between layers and
over top and sides of cake.
 CHOCOLATE BAVARIAN TORTE

Ingredients
 1 package devil's food cake mix (regular size)
 1 package (8 ounces) cream cheese, softened
 1/3 cup packed brown sugar
 1 teaspoon vanilla extract
 1/8 teaspoon salt
 2 cups heavy whipping cream, whipped
 2 tablespoons grated semisweet chocolate

Directions
 Prepare and bake cake according to package directions, using two 9-in. round
baking pans. Cool in pans for 10 minutes before removing to wire racks to cool
completely.
 In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold
in cream.
 Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate;
top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate.
Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.
 BLACK FOREST CAKE

INGREDIENTS
Chocolate Cake:
 2 cup all-purpose flour
 2 cups granulated sugar
 3/4 cup Dutch-processed cocoa powder sifted
 2 tsp baking soda
 1 tsp baking powder
 1 tsp salt
 1/2 cup vegetable oil
 1 cup buttermilk room temperature
 1 cup hot water
 2 large eggs
 2 tsp vanilla
Cherry Liqueur Syrup:
 1/2 cup granulated sugar
 1/2 cup water
 1/4 cup cherry liqueur
Whipped Cream Frosting:
 3 cup whipping cream cold
 1/4 cup powdered sugar sifted
Chocolate Bark:
 250 g good quality dark chocolate chopped

Assembly:
 2 1/2 cups cherries pitted and cut in half
 1 bar dark chocolate for shavings (optional)
 cherries

INSTRUCTIONS
Chocolate Cake:
1. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa
powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle
attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook
the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly
distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

1. Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min
then remove from heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

1. Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold
whisk.

Chocolate Bark:
1. Melt chocolate over a double boiler or in 20 second bursts in the microwave.
2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet
of parchment.
3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate
or freeze until firm.
4. Unroll to create chocolate bark.

Assembly:
1. Cut each cake layer in half horizontally.
2. Place one layer of cake on a cake stand or serving plate. Brush generously with
cherry syrup.
3. Top with approximately 1 cup whipped cream and spread evenly. Top with
approximately 1 cup of cherries and gently press them into the whipped cream.
Repeat with remaining layers and frost the outside of the cake.
4. Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.
 DEVIL’S FOOD CAKE
Ingredients

Frosting:
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Directions
1. To make the frosting: Put the chocolate in a large heatproof bowl. In a small
saucepan, bring the cream to a boil. Pour the cream over the chocolate, move
the bowl gently to let the cream settle. Set the mixture aside until softened, about
4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap.
Set aside and let set up at room temperature, about 2 hours.
2. To make the cake: Set a rack in the middle of the oven and preheat to 350
degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a
circle of parchment or wax paper.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and
salt. Set aside.
4. In a standing mixer fitted with the paddle attachment, beat the butter at medium
speed until smooth, about 2 minutes. Increase the speed to medium-high and
slowly add the sugar. Continue beating until light and smooth, about 4 minutes.
Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
Add the cocoa powder and vanilla and beat at medium speed for 1 minute more.
(Stop the machine and scrape down the sides of the bowl again, if needed.) With
the mixer running at medium-low speed, add the eggs, one at a time, beating for
1 minute between each addition. Scrape down the sides of the bowl.
5. Combine the water and milk in a saucepan and bring just to a boil. Remove from
the heat.
6. With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time.
Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and,
using a large rubber spatula, finish combining the batter until smooth. Divide the
batter evenly between the prepared pans. Lightly drop each pan onto the counter
to settle the batter.
7. Set the pans on the middle rack in the oven. Bake until the cakes begin to pull
away from the sides of the pans and the center springs back when touched
lightly, about 30 to 35 minutes.
8. Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of
the pans and cool on the rack. (If not assembling the cake right away, wrap the
layers in plastic wrap and store at room temperature for up to 1 day, or freeze for
up to 2 months.)
9. Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake
stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using
a large, offset spatula, spread the icing evenly over the layer to the edges. Place
the other cake layer, rounded-side up, on top. Evenly spread half of the
remaining icing over the top, spreading any excess icing down the sides. Spread
the remaining icing around the sides of the cake. Use the tip of the offset spatula
to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely
wrapped with plastic, at room temperature, for up to 2 days.
 RED VELVET CAKE

INGREDIENTS
1 cupwater
¼ cup Nestle All Purpose Cream
3 tbsp white vinegar
2/3 cup room temperature butter
2 cups sugar
3 pcs egg
2 tsp vanilla extract
3 tbsp red food color
2 ½ cups all purpose flour
¼ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp fine salt

Frosting
¼ cup softened butter
1 bar cream cheese
3 cups powdered sugar
¼ cup Nestle All Purpose Cream, chilled

STEPS
1. Combine water, Nestle All Purpose Cream and 1 ½ tbsp of vinegar.
2. Whisk butter and white sugar until light and smooth. Gradually add the eggs,
vanilla extract, food coloring, remaining 1 ½ tbsp vinegar and cream mixture.
3. Sift the flour, cocoa powder, baking soda, baking powder and salt in a bowl.
Mix in with the wet ingredients until just combined. Do not over mix.
4. Greased a round cake pan and line with parchment paper. Pour the cake
mixture. Bake in preheated 320ᵒF oven for 25- 30 minutes or until a skewer
comes out clean when inserter in the middle of the cake. Set aside to cool
completely.
5. For the frosting, whisk the butter, cream cheese and Nestle All Purpose
Cream. Gradually add powdered sugar while whisking until thick and smooth.
Refrigerate for 30 minutes.
6. Remove cake from the pan and peel off parchment paper. Slice in half
crosswise.
7. To assemble, spread frosting on one part of the cake and place the other part
to sandwich the frosting. Spread frosting on all sides of the cake. Refrigerate
for 1 hour before slicing and serving.
 CREAMY CHOCOLATE CAKE WITH MARSHMALLOW FROSTING

INGREDIENTS
1 ¾ cup all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. fine salt
¾ cups cocoa powder
1 cup hot water
1 pack125ml Nestlé All Purpose Cream
¾ cups butter, softened
1 ¾ cups sugar
2 pcs egg
1 tsp. butter for greasing

Frosting
4 pcs egg whites, room temperature
1 cup sugar
⅛ tsp salt

STEPS
1. Pre-heat oven to 350ᴼF. (1 min)
2. Sift flour, baking soda, baking powder and salt together in a bowl. (5 mins)
3. In another bowl, mix cocoa powder, Nescafé classic and hot water. Stir in Nestlé
All Purpose Cream. (5 mins)
4. Whisk butter and sugar together until light and fluffy. Add in eggs one at a time.
Mix until smooth. (5 mins)
5. In a low speed, add in dry ingredients alternately with the cream mixture. Mix
until smooth. (5 mins)
6. Grease a 9-inch cake pan with butter and line with parchment paper. Pour cake
batter on the pan and bake for 45 minutes. Or until a toothpick comes out clean.
Remove and set aside to cool. (1 hr)
7. For the frosting, mix egg whites, sugar and salt in a mixing bowl. Place on a pot
with simmering water. Stir until sugar is dissolved. Whip egg whites until stiff
peaks. (15 mins)
8. Spread frosting around the cake and make peaks to decorate. (10 mins)
 CREAMY VANILLA MINIMALIST CAKE

INGREDIENTS
Vanilla Sponge Cake
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp fine salt
½ cup Nestlé All Purpose Cream
½ cup water
¼ cup corn syrup
4 pcs egg yolk
1 tsp vanilla extract
¼ cup vegetable oil
4 pcs egg white
½ tsp cream of tartar
½ cup white sugar
1 tsp butter, softened

Filling and Frosting

½ bar butter, softened
1 bar cream cheese
½ cup Nestlé All Purpose Cream
1 cup powdered sugar
1 tsp red food coloring (optional)

STEPS
1. Pre- heat oven to 320F. (2 mins)
2. Sift flour, baking powder and salt in a bowl. (2 mins)
3. Combine Nestlé All Purpose Cream, water, corn syrup, egg yolks, vanilla and
vegetable oil in a separate bowl. Mix until well combined. (3 mins)
4. Stir in wet ingredients to dry ingredients. Mix well until smooth. (2 mins)
5. Whisk egg whites and cream of tartar until frothy. Gradually whisk in sugar and
whip until stiff peaks. (10 mins)
6. Grease an 8-inch cake pan with butter and line with parchment paper. Pour cake
batter on the pan and bake for 30 minutes or until a toothpick comes out clean
when inserted in the middle of the cake. (35 mins)
7. Remove cake from the oven and set aside to cool down completely. (1 hr)
8. Whisk butter and cream cheese together until smooth. Add Nestlé All Purpose
Cream and powdered sugar. Whisk until light and fluffy. Gradually whisk in food
coloring until preferred color is achieved. (10 mins)
9. Remove cake from the pan. Cut cake into 2 pieces crosswise. Spread filling and
frosting evenly to assemble the cake. Refrigerate overnight before serving. (10
mins)