Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

The best Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and finished with juicy, fresh blackberries. Like a Tiramisu, but even better!

I made a super quick honey blueberry sauce on the stove top, that is going to make your cake not just extra delicious but also add tons and tons of moisture.

Ingredients

• 1 c extra virgin olive oil
• 1/3 c ricotta cheese
• 2 c all purpose flour
• 5 eggs organic pasture raised
• 1 1/4 c granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from 1 lemon
• A pinch of sea salt
• 1 lb blackberries
• 1/4 c edible flower blossoms
• Blueberry Sauce
• 1/2 lb blueberries
• 1/2 lemon juiced
• 2-3 tbsp wild honey
• 1 tsp vanilla extract
• Mascarpone Cream
• 4 large egg yolks organic pasture raised
• 4 tbsp granulated sugar
• 3/4 lb mascarpone cheese
• 1.5 c whipped cream ( Stiff )
• zest from 1 lemon
• Lemon curd
• 1/2 c lemon juice freshly squeezed
• Zest from 1 lemon
• 5 large egg yolks organic pasture raised
• 1/2 c granulated sugar
• 5 tbsp butter cut into 5 pieces.

Instructions
Make the Blueberry Sauce:

1. Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.

Make the Lemon Curd:

1. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
2. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
3. Preheat your oven to 325"F.
4. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.

Make the Olive Oil Cake:

1. In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
2. Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
3. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
4. Transfer the cake batter into the buttered spring form pan.
5. Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
6. Transfer the cake to a cooling rack and allow to cool completely.

Make the Mascarpone Cheese Filling:

1. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
2. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
3. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy. 

Assemble the Cake:

1. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
2. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
3. Extra carefully slice the cake in half using a serrated knife.
4. Place the bottom part on a plate or cake stand.
5. Using a small spatula spread the chilled lemon curd on top of the olive oil cake. 
6. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
7. Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
8. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

Recipe Notes

• Make sure the whipped cream is Stiff not runny.
• If whipping your own cream, start with 1 cup of organic heavy whipping cream + 1 tbsp sugar. Whip with the whisk attachment until stiff, it should yield just about 2 cups of whipped cream.

Recipe Source : Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone @ ciaoflorentina

THE BEST OF GERMAN CHOCOLATE CAKE

German Chocolate Cake – Rich, dark chocolate cake layers, filled with a buttery, toasted coconut filling and pecan wafer crunch, topped with a classic chocolate buttercream.

I really loved how this cake turned out and will be adding it to my list of favorites! Just make sure you have a class of milk nearby with this one!

INGREDIENTS
FOR THE CHOCOLATE CAKE

• 1 3/4, plus 2 tablespoons all-purpose flour
• 2 cups, minus 2 tablespoons granulated sugar
• 3/4 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 3 eggs, room temperature (I use extra large eggs)
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 cup hot water or hot coffee
• 1 teaspoon pure vanilla extract 

FOR THE COCONUT FILLING (RECIPE SLIGHTLY ADAPTED FROM MILK BAR)

• 1 1/3 cups granulated sugar
• 6 tablespoons light brown sugar
• 4 tablespoons milk powder
• 1 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• 6 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 4 egg yolks
• 2 cup toasted sweetened coconut 

FOR THE PECAN CRUNCH (RECIPE FROM MILK BAR)

• 1 1/2 cups pecans chopped
• 1-3 tablespoons grapeseed oil
• 1 teaspoons kosher salt
• 2 tablespoons brown sugar
• 1 1/2 cup chocolate wafer cookies, chopped 

FOR THE CHOCOLATE FROSTING

• 2 cups unsalted butter slightly chilled
• 6 cups powdered sugar measured and then sifted
• 10 ounces semi-sweet or dark chocolate, melted slightly cooled
• 1/2 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1/4 cup heavy whipping cream

INSTRUCTIONS
FOR THE CHOCOLATE CAKE

1. Preheat your oven to 350 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. Stir to combine.
3. In a separate medium sized mixing bowl, combine the eggs, buttermilk, vegetable oil, hot water or coffee and vanilla. Stir to combine.
4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about one minute, until the dry ingredients are incorporated into the wet ingredients. Scrape down the sides of the bowl and mix again for about 30 seconds.
5. Evenly distribute the batter between the pans, about 16 ounces of batter in each.
6. Bake for 18-20 minutes. Let cool for 5 -10 minutes before inverting them onto cooling racks to cool completely.
7. Once cooled, you can level the cakes, wrap in plastic wrap, and store in the freezer until ready to use. If you're storing the cake layers longer than a week, also wrap each layer in foil. 

FOR THE COCONUT CRACK

1. Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9x13" with with nonstick spray. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
3. With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
4. Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
5. With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
6. Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
7. Let the filling cool slightly and add the toasted coconut. The filling can be used immediately or stored in an airtight container in the refrigerator. 

FOR THE PECAN CRUNCH

1. Heat your oven to 325 degrees F.
2. Pour the pecans on a sheet pan and toast in the oven for 15 minutes.
3. In a food processor or blender, puree the warm pecans with grapeseed oil, salt and brown sugar.
4. In a small mixing bowl, combine the pecan butter with the crushed wafer cookies. The crunch can be stored in an airtight container at room temperature for 5 days or up to 2 weeks in the refrigerator. 
5. FOR THE CHOCOLATE FROSTING
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and light in color, about 2 minutes.
7. With the mixer on low speed, gradually stream in the cooled, melted chocolate. Scrape down the sides of the bowl and mix for another minute.
8. Gradually add the powdered sugar, one cup at a time, followed by the salt and vanilla.
9. Add the heavy cream and then turn the mixer to medium-high speed and beat for 5 minutes.
10. Frosting can be store in an airtight container in the refrigerator for a week.
11. When you're ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 

ASSEMBLY

1. Level each cake layer with a cake leveler.
2. On a cake board, spread a dollop of frosting to act as "glue" to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.
3. Spread one half of the coconut crack filling on the cake layer, followed by one half of the pecan crunch.
4. Place the second cake layer, top side up, on the fillings and repeat step 3.
5. Place the final cake layer, top side down, on the second layer of fillings. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 minutes to set the frosting.
6. Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.
7. If you want to pipe swirls or any decorate design on the cake, I suggest adding another half recipe of the chocolate frosting to what is listed above. 

Recipe Source : GERMANY CHOCOLATE CAKE @ cakebycourtney

BRICK STREET CHOCOLATE CAKE

The luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top decadent! Perfect for the holiday dessert table and so easy to make.

An excellent chocolate cake recipe’s like the little black dress. (Or suit.) Important to have in the wardrobe (recipe box) when the occasion arises. Not like you’ll need it every day or even every week, but there when you need it. Yes, that’s exactly how I feel about this luscious chocolate cake.

Brick Street Chocolate Cake Recipe
Famous Brick Street Chocolate Cake. Everything you dream of: rich, dense chocolate cake. Surprise ingredients. And to-die-for ganache icing.



Ingredients
Cake:

• 2 cups sugar
• 1 cup butter softened
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup baking cocoa sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix small box
• 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips

Chocolate Icing:

• 1/2 cup water
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 cup baking cocoa sifted
• 3 1/2 cups powdered sugar
• 3 tablespoons heavy cream more or less for consistency

Instructions
Cake:

1. Preheat CONVECTION OVEN ONLY to 350°.
2. Beat sugar, butter & vanilla in large bowl.
3. Beat in eggs.
4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
5. Stir in semi-sweet chocolate chips.
6. Pour into greased tube pan.
7. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
8. Cool cake completely before icing.

Chocolate Icing:

1. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
2. Remove from heat.
3. Stir in one cup cocoa.
4. Stir in powdered sugar, sifted.
5. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
6. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

Recipe Source : CK STREET CHOCOLATE CAKE @ throughherlookingglass

BANANAS FOSTER CHEESECAKE

This Bananas Foster Cheesecake recipe is made with a thick and creamy banana brown sugar filling, cinnamon cookie crumb crust and bananas foster topping! It’s a wonderful combination of bananas, cinnamon, brown sugar and rum that makes the most AMAZING cheesecake!

The topping of this Bananas Foster Cheesecake is exactly what you want it to be – bananas foster. One of my very favorite things and it’s so easy to make.

This cheesecake is seriously amazing. Thick, creamy and FULL of flavor! One of my favorites from the cookbook and a recipe my dad goes a little nutty over every time I make it. If you’ve never tried a little rum in your baking before, this is definitely the time and the recipe.

BANANAS FOSTER CHEESECAKE RECIPE
This Bananas Foster Cheesecake is made with a thick and creamy banana brown sugar filling, cinnamon cookie crumb crust and bananas foster topping!

INGREDIENTS
CRUST

• 2 1/4 cups (302g) vanilla wafer crumbs
• 1/2 cup (112g) salted butter, melted
• 5 tbsp (45g) light brown sugar, loosely packed
• 1 tsp ground cinnamon

CHEESECAKE FILLING

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (144g) brown sugar, loosely packed
• 3 tbsp (24g) all purpose flour
• 1 cup (240ml) mashed ripe bananas (2–3 bananas)
• 1 1/2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tbsp (30ml) dark rum
• 3 large eggs, room temperature

BANANAS FOSTER

• 1/4 cup (56g) salted butter
• 1/2 cup (113g) light brown sugar, packed
• 1/8 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tbsp (15ml) heavy whipping cream
• 2 tbsp (30ml) dark rum
• 2 medium bananas, sliced into coins

WHIPPED CREAM

• 1/2 cup (120ml) heavy whipping cream, cold
• ¼ cup (29g) powdered sugar
• ½ tsp ground cinnamon

INSTRUCTIONS

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes then remove from oven to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See my tutorial for preventing a water bath from leaking. Set prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. In a large mixer bowl, blend the cream cheese, brown sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the mashed bananas, cinnamon, nutmeg and dark rum. Beat on low speed until well combined.
8. Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour.
11. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
12. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove the cheesecake from the oven from oven and let sit on the counter for 15 minutes.
14. Remove the pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
15. When cheesecake has cooled, make the bananas foster. Melt the butter in a large pan over medium-high heat.
16. Add the brown sugar, nutmeg, cinnamon and heavy cream and stir until sugar is dissolved.
17. Pour the rum into the pan, then use a lighter to light the rum. Be careful, the flame can get somewhat high. Once lit, allow it to cook, swirling the pan a few times to disperse the rum and flames. It should burn out within a minute or two, but if not, swirl a little more to help it burn out.
18. Add the bananas to the sauce and continue cooking another 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool and thicken before adding to the cheesecake.
19. While bananas foster cools, remove the cheesecake from the springform pan and set on a serving plate.
20. To make the whipped cream, add heavy whipping cream, powdered sugar and cinnamon to mixing bowl and whip until stiff peaks form.
21. Pipe a swirl border with the whipped cream around the outside edge of the cheesecake.
22. To finish off cheesecake, add the bananas foster on top, in the middle of the whipped cream. Drizzle the sauce over the bananas and down the sides of the cheesecake.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days because the bananas on top can spoil

Recipe Source : BANANAS FOSTER CHEESECAKE @ lifeloveandsugar

PEACH ANGEL FOOD CAKE RECIPE

Peach angel food cake is so easy to make these cake only needs 2 ingredients and is the best fat free cake with fruit we’ve made in a while! So give it try and you'll see how yummy this simple cake !

Peach angel food cake is seriously my favorite dessert. Light, sweet, and fat free but who’s counting calories with dessert right. Not only are they great for dessert at our house, but angel food cake recipes are always a hit when I take them to a potluck. They’re cheap to make too.

Peach Angel Food Cake Recipe
Peach angel food cake only needs 2 ingredients and is the best fat free cake with fruit we've made in a while! Give it a try tonight and enjoy my friends! #peach



Ingredients

• 1 box angel food cake mix
• 15 oz peaches canned, diced

Instructions

1. Empty your can of peaches into a bowl. If they aren't already diced cut them up into bite size pieces.
2. Add you dry angel food cake mix and stir until well combined.
3. Preheat your oven to 350 degrees and dump your mixture into a 9x13" pan that has a non stick surface to it.
4. Bake for 30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle.
5. Put on a cooling rack until cool.
6. Slice and serve.

Recipe Source : Peach angel food cake @ temeculablogs