Black and White Cupcakes



Black and White Cupcakes

1 1/4 cups flour, sifted

1/2 tsp. baking soda, sifted

1/4 tsp. salt

8 Tbsp. butter, room temp.

1 1/4 cups granulated sugar

2 large eggs, room temp.

1 1/4 tsp. pure vanilla extract

3 tsp. Instant espresso

1 cup chocolate milk or whole milk, room temp.

1/2 cup cocoa powder, sifted

For the cupcakes: Preheat oven to 350 degrees. Line a standard 12 cup cupcake pan and 1-6 cup cupcake pan.

Sift together the flour, baking soda and salt on to parchment paper.

Place butter in bowl of stand mixer. Beat at medium speed until fluffy. Stop and add the sugar; beat on medium speed until well incorporated.

Add eggs one at a time, mixing slowly after each addition.

Combine vanilla, and milk.

Reduce speed to low. Add 1/3 dry to butter mixture, then gradually add 1/3 milk mixture. Continue this way, ending with milk mixture. Beat just until combined.

Add cocoa powder, beating on low just until incorporated.

Use standard ice cream scoop to equally portion out batter to cupcake lined pans, so that well are 2/3 full. Bake 18-20 minutes. Check in 15 minutes. Toothpick should come out clean when done. Transfer pan to wire rack. Cool completely.

Chocolate Cream Frosting

4 tbsp butter, room temp.

4 cup powdered sugar , maybe a bit more to the proper consistency

1/4 tsp pure vanilla extract

6 oz. cream cheese.

1 Tablespoon instant espresso powder

1/2 cup semi sweet chocolate, melted and cooled

Heavy cream to use for any thinning needed

Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar or cream if needed. Beat at least 5 minutes to create a very fluffy frosting.

White Chocolate Cream Frosting

4 tbsp butter, room temp.

4 cup powdered sugar , maybe a bit more to the proper consistency

1/4 tsp pure vanilla extract

6 oz. cream cheese.

1/2 cup white  chocolate, melted and cooled

Heavy cream to use for any thinning needed

Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar or cream if needed. Beat at least 5 minutes to create a very fluffy frosting.

Gateau Chocolate Almond

Gateau Chocolate Almond


For Cake:

6 1/2 oz. bittersweet chocolate (70 percent cocoa)

12 tablespoons butter, room temperature

2/3 cup sugar

1 2/3 cups sliced toasted almonds, grind in food processor to meal

1 tsp. instant espresso powder

4 eggs, separated

For Icing:

3 1/2 oz. bittersweet chocolate (70 percent cocoa)

3 tablespoons butter

Heat oven to 300 degrees. Line 10 inch spring form pan with parchment and lightly spray with nonstick spray.

Chop chocolate into small pieces and melt in heatproof bowl over simmering water. Remove and cool until tepid.

Cream the butter and sugar. Add the ground almonds, egg yolks, melted chocolate, espresso powder and beat until evenly blended.

Whisk egg whites until stiff. Fold into chocolate mixture. Pour into prepared pan and smooth to level.

Bake for 30-35 minutes. A light crust with form on top and the middle should be a little squishy. Leave to cool a bit before removing outside ring. Then place on rack to cool completely. Slide knife under parchment to slide cake to cake plate.

For icing, melt chocolate and butter in heat proof bowl over simmering water. Spread evenly over top of cake. Sprinkle edges with toasted sliced almonds.

Macadamia-Coconut Chocolate Cake

Macadamia-Coconut Chocolate Cake

Macadamia-Coconut Chocolate Cake photo

Chocolate Cake:

  • 4 oz. Bakers German’s Sweet Chocolate
  • 1/2 cup water
  • 4 eggs, separated
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup buttermilk

Macadamia -Coconut Frosting

  • 1(12 oz. can) evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 4 egg yolks
  • 3 cups toasted coconut
  • 2 cups toasted macadamia nuts

Chocolate Buttercream:

  • 1 cup butter, room temperature
  • 1 tablespoon milk plus 1 tsp.
  • 6 oz. semisweet chocolate, melted and cooled
  • 1 tsp. vanilla
  • 1 1/4 cups powdered sugar


  • Chocolate Cake:

  • Preheat oven to 350 degrees.

  • Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

  • Add egg whites; stir gently until well blended. Pour into prepared pans.

  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

    • Macadamia-Coconut Frosting:

    • Mix first five ingredients in saucepan. Cook on medium heat for about 12 minutes or until thickened and golden. Stir in coconut and nuts.

    • Chocolate Buttercream:

    • Cream butter. Add milk slowly and beat until smooth. Add the chocolate and beat well. Add vanilla and powdered sugar on low and gradually increase speed. Beat until creamy.

    • Fill in between the layers and top layer with Macadamia-Coconut frosting. Frost the sides with the buttercream. Optional , garnish with caramelized dipped macadamia nuts.

Black Forest Cake is perfect for a special celebration.




6 eggs

1 cup sugar

1/2 cup flour

1/2 cup cocoa

1 tsp. baking powder

1/2 tsp. salt

10 tablespoons butter, melted

1 tsp. vanilla

Simple Syrup:

3 tablespoons Kirschwasser

3 tablespoons sugar

Cherry Filling:

2 tablespoons cornstarch

1/2 cup water

1/2 cup sugar, plus more if needed

3/4 tsp. lemon juice

1/4 tsp cinnamon

1/8 tsp. nutmeg

1/8 tsp. salt

3 1/2 cups pitted fresh or frozen cherries

1 tsp almond extract

1 tablespoon butter


1 pint heavy cream

1 tablespoon Kirschwasser

2 tablespoon powdered sugar

1 bar milk chocolate

12 cherries , reserved from filling

Preheat the oven to 350 degrees. Grease and flour parchment lined 9×2 inch round pans.

In a bowl of a stand mixer whip the eggs until thick. Gradually add sugar whipping constantly.

Sift the flour, cocoa, baking powder and salt together. Carefully fold the flour mixture into the egg mixture alternately with the melted butter. Add vanilla.

Pour into prepared pan and bake about 25 minutes or until the center feels firm .

Meanwhile make the simple syrup. In a small pan add the sugar and Kirschwasser, bring to boil and simmer until reduced to 3 tablespoons. While cakes are still warm , drizzle the simple syrup over the cake layers. Allow the cake layers to rest in pan for 10 minutes , then remove from the pans to cool.

Cherry filling:

Combine the cornstarch , sugar, cinnamon, nutmeg, salt and lemon juice in a saucepan. Whisk well to insure no lumps . Place over high heat and bring to boil until  mixture begins to thicken. Add the cherries and continue to cook until cherries are tender, about 5-6 minutes. Remove from heat and stir in the butter and almond extract. Set aside to cool. Reserve 12 cherries from filling for garnish.


Whip the heavy cream to stiff, add the Kirschwasser and sugar.


Spread half the cherry mixture on one layer. Cover with a thin layer of whipped cream mixture.

Place the second layer on the first. Spread with remaining cherry filling and cover with whipped cream. Ice the sides of the cake with whipped cream. Using a pastry bag fitted with a star tip , decorate with rosettes around the top edge. Place a reserved cherry equally around the top in the rosettes. Shave chocolate over top and pat into sides if desired.

Black Velvet Chocolate Buttermilk Cake



8 oz. quality dark chocolate, chopped

4 tablespoons cocoa

1 1/2 sticks butter

4 eggs

1 1/2 cups superfine sugar

1 1/4 cups flour

1 tablespoon instant espresso

1/4 tsp. salt

1/2 tsp. baking soda

1 cup buttermilk

Preheat oven to 350 degrees.

Grease and flour 2 (8×2 inch) round cake pans lined with parchment paper.

Put the chocolate in a heat proof bowl . Melt butter in saucepan . Pour over the chocolate and stir until smooth.

In another bowl, whisk together eggs and sugar until light. Pour the chocolate into the egg mixture and mix until well combined.

Put the flour, cocoa, baking soda, instant espresso and salt in a large bowl and whisk until well combined.

Add a third of the flour mixture to the chocolate mixture and mix until well incorporated. Add half the buttermilk and mix until combined. Repeat with another third of the flour and then the buttermilk, finishing with the last of the flour mixture.

Evenly divide among the two prepared pans. Smooth tops.

Bake in preheated oven for about 35-45 minutes or until a toothpick comes out clean when inserted into the center.

Remove from oven and allow to set for 10 minutes before removing from pans. Allow to cool completely before frosting.

Chocolate Frosting:

6 oz. quality bittersweet chocolate, chopped

2 sticks butter, room temperature

1 egg yolk

1 tsp. vanilla

1 1/4 cups powdered sugar

1 tablespoon instant espresso, dissolved in 2 tsp hot water

Place chopped chocolate in a heat roof bowl over a pan of simmering water. Melt and set aside to cool to room temperature.

In a bowl of a stand mixer beat the butter until light and fluffy. Add the egg yolk and beat until well combined. Add the vanilla. Turn mixer on low and beat in sugar. Dissolve the espresso in 2 tsp. of very hot water; set aside. Add the cooled melted chocolate and the cooled espresso to the butter mixture and on low beat until combined.