Cake Donuts with Chocolate Ganache

Ingredients

For  the Donuts

• 3 cups all-purpose flour
• 1 TBSP baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon (or nutmeg)
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 3 TBSP unsalted butter, melted and slightly cooled
• 1/2 cup milk, room temperature
• oil for frying

For  the Ganache

• 4 oz bittersweet chocolate chunks or chips
• 3 TBSP heavy cream

NEXT

1. In a medium bowl whisk together the flour, baking powder, salt, and ground cinnamon. Set aside
2. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with your hand mixer, beat the eggs and sugar on medium speed until thick and a pale yellow. This will take 3-5 minutes. Beat in the vanilla extract.
3. Combine the milk with the melted butter.
4. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour.
5. The dough at this point will look more like a batter and be quite soft. Cover with plastic wrap and let chill in the refrigerator for 30 minutes. The flour will absorb more liquid and the fat will firm up making it easier to roll out.
6. Once the dough is firm enough to roll, place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough out to 1/4 inch thick.
7. Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in then center of each piece.
8. Place the donuts on a lightly floured baking sheet, lined with parchment or wax paper.
9. Meanwhile heat about 2 inches of frying oil (canola, vegetable, or peanut) in a heavy bottom pan to 375F. Set up a cooling rack over a sheet pan for the donuts to drain on.
10. Gently slide the donuts into the hot oil, only a few at a time. Fry each side until golden brown, about 1 minute per side. Carefully remove the donuts from the hot fat with tongs or a slotted spoon.
11. Place on the cooling rack to drain over a sheet pan.
12. After the donuts have cooled a few minutes, you can dip them in the ganache.

For  the Ganache

1. Place the chocolate and the cream in a microwave safe bowl.
2. Heat in the microwave in 10 second bursts, stirring well after each heating, until the chocolate is melted, smooth, and glossy. It will be thick.
3. Dip the donuts (or use a knife to frost them) into the ganache. Top with sprinkles and allow the ganache to set.
4. Enjoy!

Source: https://goo.gl/crSyyP

Confetti Oreo

Confetti Oreo

Ingredients

• 1/4 pound melting chocolate (I used pink and blue)
• 20 Golden Oreos
• Sprinkles

NEXT

1. Place wax or parchment paper on a flat work surface.
2. Put melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
3. Dip each cookie halfway into the chocolate, coating the back and front evenly.
4. Lightly tap the cookie on the rim of the bowl to get off any excess chocolate.
5. Place cookie on paper and add sprinkles.
6. Repeat this process with the rest of the cookies and let them cool on the paper until the chocolate is completely hardened.
7. Optional: It takes a few minutes to the refrigerator
8. Enjoy!

Source: https://goo.gl/WR5RNG

Marble Purple Oreo

Marbled Oreos

Ingredients

• 1/4 pound melting chocolate (This is my favorite) 
• Chocolate Coloring (I used Wilton's Pink and Purple)  
• Toothpicks 
• 20 Oreos 

NEXT

1. Place wax or parchment paper on a flat work surface.
2. Put melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted. Place 1/3 of the chocolate into a small bowl. 
3. Dip toothpick into chocolate color and swirl into the small bowl of melted chocolate. Repeat with remaining colors.
4. Dip each cookie halfway into the chocolate, coating the back and front evenly.
5. Lightly tap the cookie on the rim of the bowl to get off any excess chocolate.
6. Place cookie on paper. Let them cool until the chocolate is completely hardened. 
7. Repeat this process with the rest of the cookies. Once the chocolate begins to lose the white color, add more of the white melted chocolate and chocolate color.  
8. Optional: It takes a few minutes to the refrigerator
9. Enjoy!

Source: https://goo.gl/2rgMBU

Magic Chocolate Cake's 1.0

Even a Devil's Cake would be jealous of this magical cake #DevilCake

Serves: 8

Ingredients

• 2 cups sugar (400 grams)
• 1 3/4 cups all-purpose flour (210 grams)
• 3/4 cup unsweetened cocoa powder (64 grams)
• 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
• 2 teaspoons baking soda (12 grams)
• 1 teaspoon baking powder (4 grams)
• 1 teaspoon kosher salt (6 grams)
• 2 eggs
• 1 cup buttermilk (240 mL)
• 1 cup strong black coffee
• 1/2 cup vegetable oil (120 mL)
• 2  teaspoons vanilla extract (4 grams)
• Chocolate Buttercream Frosting

NEXT

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
3. Pour batter evenly into prepared pans.
4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
7. Enjoy!

Notes

• The coffee really brings out the depth of the chocolate (you won't even taste the coffee at all!), but if you really don't want to use it, feel free to substitute water.
• For an egg substitute, simply add one mashed banana or 1/4 cup unsweetened applesauce for each egg.
• This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
• You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.
• Get tips on high altitude baking.

Source: https://goo.gl/HPGVM7

Dark Chocolate Cake's

We know you like chocolate and we try to do the best Chocolate Cake's of the Word.
Chocolate, Chocolate and more Chocolate #SweetFood #ChocolateCake's

• Time: 1 hour

Ingredients

Serves 10-12

Refrigerated

• 2 Eggs, large

Condiments

• 8 tbsp Butter or margarine

Baking & Spices

• 1 3/4 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1 Frosting
• 2 cups Granulated sugar
• 3 cups Powdered sugar
• 1 tsp Salt
• 2 1/2 tsp Vanilla

Oils & Vinegars

• 1/2 cup Vegetable oil

Bread & Baked Goods

• 1 Cake

Dairy

• 1 cup Buttermilk
• 1/3 cup Milk

Liquids

• 1 cup Water

Other

• ⅔ cup cocoa powder or Hershey’s Special Dark powder

Chocolate Cheesecake Oreo Parfaits

¡We know you like it as much as we do!

30 minutos

Ingredientes

∙ Cantidad: 4 large parfaits

Repostería y especias

• 12 oz Chocolate chips
• 1 Cool whip
• 1/2 container Cool whip

Tentempiés

• 2 1/2 sleeves Oreo
• 1 Oreo

Lácteos

• 8 oz Cream cheese
• 1/2 cup Heavy cream
• 2 cups Milk

Congelados

• 1 handful Marshmallows per parfait, mini

Postres

• 1 box White chocolate pudding

Cookies'n Cream OREO CAKE ROLL

Cookies 'n Cream Oreo Cake Roll - this EASY cake roll recipe is dark chocolate and filled with Oreo whipped cream and chocolate ganache. It's decadent!

Ingredientes

Vegetarian

∙ 10-12 raciones

Refrigerados

• 3 Eggs, large

Repostería y especias

• 3/4 cup All purpose flour
• 1 tsp Baking powder
• 1/4 cup Cocoa powder, unsweetened dark
• 3/4 cup Granulated sugar
• 1 Powdered sugar
• 1 tbsp Powdered sugar
• 1/4 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 2 tsp Vanilla

Tentempiés

• 12 Oreos

Bebidas

• 2 tsp Coffee

Lácteos

• 1 1/4 cups Double creme

Baked Vanilla Donuts

★ Make sure to read my TIPS above before you start baking!

25 minutos

Ingredientes

Vegetarian

∙ Cantidad: 16 Donuts

Refrigerados

• 2 Eggs, large

Repostería y especias

• 2 2/3 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 3/4 cup Granulated sugar
• 1 tsp Nutmeg
• 4 cups Powdered sugar
• 3/4 tsp Salt
• 1 Sprinkles
• 4 tsp Vanilla

No bake Oreo Cheesecake

Oreo Chessecake

Ingredients

Crust:

• 22 Oreo Cookies
• 3 tbsp melted Butter
• 1 tbsp Sugar

Filling:

• 16 oz softened Cream Cheese
• 16 oz Heavy Cream
• 1 cup Sugar
• 1/4 cup Powdered Sugar
• 12 Oreos, chopped

Instructions

• Crush Oreos in food processor and add melted butter and sugar.
• Press mixture into bottom and partway up sides of springform pan.
• Refrigerate at least 30 minutes to firm.
• Beat cream cheese and sugar until well mixed. Set aside.
• Whip heavy cream and powder sugar until stiff peaks form.
• Fold and blend cream cheese mixture into whipped cream mixture.
• Fold chopped Oreos into filling mixture.
• Pour/spread into pan.
• Refrigerate for at least 4 hours or until firm.
• You can also garnish with crushed cookies if desired.