Recipes

Espresso Cupcakes

Espresso Cupcakes

Couverts24
Deel op Facebook Print Recipe

Ingredients

CHOCOLATE CUPCAKES

  • 2 cups all-purpose flour
  • 1 tablespoon instant espresso coffee powder or granules
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup hot water
  • ⅔ cup unsweetened baking cocoa
  • ¾ cup shortening
  • 1½ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla

FILLING

  • 1 container 8 oz mascarpone cheese
  • 2 teaspoons milk
  • 2 teaspoons instant espresso coffee powder or granules
  • 1 cup powdered sugar

FROSTING

  • 4 oz semisweet baking chocolate finely chopped
  • 6 tablespoons butter softened
  • 3 tablespoons milk
  • 1 teaspoon instant espresso coffee powder or granules
  • ½ teaspoon vanilla
  • Dash salt
  • 3 cups powdered sugar

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, 1 tablespoon espresso powder, the baking soda, salt and baking powder; set aside.
  • In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
  • Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition.
  • Beat 2 minutes longer.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Alternately add flour mixture and cocoa mixture, beating on low speed just until blended.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Remove from pans to cooling racks; cool completely.
  • Meanwhile, in medium bowl, beat filling ingredients with electric mixer on medium speed until smooth.
  • Spoon mixture into decorating bag fitted with ¼-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • In small microwavable bowl, microwave chocolate uncovered on High 45 seconds.
  • Stir; continue microwaving and stirring in 15-second increments until melted.
  • Cool slightly, about 5 minutes.
  • In another medium bowl, beat butter, 3 tablespoons milk, 1 teaspoon espresso powder, the vanilla and salt with electric mixer on low speed until well blended.
  • Beat in 3 cups powdered sugar, 1 cup at a time, until smooth.
  • Stir in melted chocolate until blended.
  • Spoon mixture into decorating bag fitted with ¾-inch (#824) star tip.
  • Pipe frosting over tops of cupcakes.
  • Store covered in refrigerator.

Notes & Wine Advice

Festive Touch

Sprinkle the frosted cupcakes with grated chocolate or mini chocolate chips, or top each with a chocolate-covered espresso coffee bean.

Kitchen Secrets

Save time by using 1 box chocolate fudge cake mix with pudding instead of the Chocolate Cupcakes. Make cake as directed, using water, oil and eggs called for on box, and stir in 1 tablespoon instant espresso coffee powder or granules. Bake and cool as directed on box. Fill and frost as directed in Steps 5 through 8.

Nutrition values

Calories: 340 kcal
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Course; Cupcakes-Brownies

Elf Hat Cupcakes

Elf Hat Cupcakes

Couverts24
Deel op Facebook Print Recipe

Ingredients

  • 1 box 15.25 oz chocolate fudge cake mix with pudding
  • 1¼ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • ¼ cup assorted candy sprinkles
  • 3 containers 1 lb each vanilla creamy ready-to-spread frosting
  • Red green and blue gel food color

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 14 to 19 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to cooling racks.
  • Cool completely, about 30 minutes.
  • Place candy sprinkles in shallow bowl.
  • Fill large resealable food-storage plastic bag with 1¼ cups frosting; cut off tiny bottom corner.
  • Pipe frosting in a circle one time around outside edge of cupcake.
  • Dip edge of frosting into sprinkles.
  • Reserve remaining frosting in bag for pom-poms.
  • Among 3 small bowls, evenly divide remaining frosting (about 1⅓ cups each).
  • Tint frosting in bowls with food colors: 1 red, 1 green and 1 blue.
  • Place frosting in 3 small resealable food-storage plastic bags; cut off tiny bottom corner of each bag.
  • Pipe red frosting, starting on inside edge of white frosting and spiraling up toward center to form a hat; continue red piping on 7 additional cupcakes.
  • Repeat piping with green and blue frosting with remaining 16 cupcakes (8 cupcakes each).
  • Pipe a small dab of reserved untinted frosting on top of each hat for pom-pom.

Notes & Wine Advice

Festive Touch

For a more decorative look when piping the frosting, use decorating bags with tips.

Kitchen Secrets

Not a fan of chocolate? Try yellow cake mix for a different flavor.

Nutrition values

Calories: 390 kcal
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Course; Cupcakes-Brownies

Reindeer Cupcakes

Reindeer Cupcakes

Couverts24
Deel op Facebook Print Recipe

Ingredients

CHOCOLATE CUPCAKES

  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup hot water
  • ⅔ cup unsweetened baking cocoa
  • ¾ cup shortening
  • 1½ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla

FROSTING

  • ½ cup butter softened
  • 3 oz unsweetened baking chocolate melted, cooled
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 3 to 4 tablespoons milk

DECORATIONS

  • Chocolate candy sprinkles
  • 24 large pretzel twists
  • 24 miniature marshmallows
  • 24 small green gumdrops
  • 24 red cinnamon candies

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • in medium bowl, mix flour, baking soda, salt and baking powder; set aside.
  • In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
  • Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition.
  • Beat 2 minutes longer.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in 1 teaspoon vanilla.
  • Alternately add flour mixture and cocoa mixture, beating on low speed just until blended.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Remove from pans to cooling racks; cool completely.
  • In large bowl, mix butter and chocolate.
  • Stir in powdered sugar.
  • Beat in 2 teaspoons vanilla and 3 tablespoons milk until smooth and spreadable.
  • If frosting is too thick, beat in remaining milk, 1 teaspoon at a time. (If frosting becomes too thin, beat in a small amount of powdered sugar.)
  • Frost cupcakes.
  • Sprinkle candy sprinkles over tops of cupcakes.
  • For each cupcake, cut pretzel twist in half; poke into cupcake for reindeer antlers.
  • Cut miniature marshmallow in half; arrange on cupcake for eyes.
  • Center gumdrop below marshmallow halves for nose.
  • Place red cinnamon candy below gumdrop for mouth.

Notes & Wine Advice

Make-Ahead Magic

Baked, cooled cupcakes can be frozen in an airtight container or resealable freezer plastic bag up to 4 months. Frost and decorate the frozen cupcakes—they’ll thaw while you’re decorating!

Kitchen Secrets

Save time by substituting 1 box devil’s food cake mix with pudding for the Chocolate Cupcakes and 1 container (1 pound) chocolate creamy ready-to-spread frosting for the Frosting. Bake and cool cupcakes as directed on box, then decorate as directed.
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Course; Cupcakes-Brownies

Cake Ball Ornaments

Cake Ball Ornaments

Couverts45
Deel op Facebook Print Recipe

Ingredients

  • 1 box 15.25 oz German chocolate cake mix with pudding
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 eggs
  • 2 tablespoons unsweetened baking cocoa
  • 1 bottle 1 oz red food color
  • 1 cup cream cheese creamy ready-to-spread frosting from 1-lb container
  • 2 cups green candy melts or coating wafers melted
  • 2 cups red candy melts or coating wafers melted
  • 1 cup white candy melts or coating wafers melted
  • 90 pieces Frosted Cheerios™ cereal about ⅓ cup

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch pan with cooking spray.
  • In large bowl, beat cake mix, buttermilk, oil, eggs, cocoa and food color with electric mixer on medium speed 2 minutes, until smooth.
  • Pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool completely in pan on cooling rack.
  • Line cookie sheet with waxed paper.
  • Crumble cake into large bowl.
  • Add frosting; mix well.
  • Shape into 45 (1¼-inch) balls.
  • Place on cookie sheet; freeze 15 minutes.
  • Transfer to refrigerator.
  • Dip half of balls in melted green candy and other half in melted red candy; tap off excess.
  • Return to cookie sheet; let stand until set, about 30 minutes.
  • Spoon melted white candy into resealable food-storage plastic bag; cut off tiny corner of bag.
  • Pipe designs on cake balls; let stand until set.
  • Gently press 1 cereal piece on top of each cake ball, attaching with white candy.
  • Pipe dot of candy on cereal piece; attach another cereal piece upright in center for ornament hook.

Notes & Wine Advice

Festive Touch

Fill a decorative bowl or platter with these creative cake balls, and use it as a centerpiece for your holiday table. Your guests will delight in being able to eat them! Packaged in a small box, they also make a cute edible gift.
Use other colors of candy melts to change the look of these balls, like we did for the cover of the book.

Nutrition values

Calories: 240 kcal
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Course; Cake / Dessert

Tiramisu

Tiramisu

Couverts9
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • refrigerator

Ingredients

  • 1 container 8 oz mascarpone cheese or 1 package (8 oz) cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons light rum or ½ teaspoon rum extract
  • 1 cup whipping cream
  • 1 package 3 oz ladyfingers
  • ½ cup cold brewed espresso or strong coffee
  • 2 teaspoons unsweetened baking cocoa

Instructions

  • In large bowl, beat cheese and powdered sugar with electric mixer on medium speed until smooth.
  • On low speed, beat in rum; set aside.
  • In chilled small bowl, beat whipping cream on high speed until stiff peaks form.
  • Fold into cheese mixture.
  • Split ladyfingers horizontally in half.
  • Arrange half of the ladyfingers, cut side up, on bottom of ungreased 8-inch square or 9-inch round pan.
  • Drizzle ¼ cup of the espresso over ladyfingers.
  • Spread half of the cheese mixture over ladyfingers.
  • Arrange remaining ladyfingers, cut side up, on cheese mixture.
  • Drizzle with remaining ¼ cup espresso.
  • Spread with remaining cheese mixture.
  • Sift or sprinkle cocoa over top.
  • Cover; refrigerate at least 4 hours or until filling is firm but no longer than 24 hours.
  • Store covered in refrigerator.

Notes & Wine Advice

Kitchen Secrets

Look for mascarpone in the cheese case in large supermarkets, specialty cheese shops and gourmet food stores.

Nutrition values

Calories: 260 kcal
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Course; Cheese / Chocolate / Dessert
Cuisine; European / Italian

Heavenly Chocolate Soufflé Cake

Heavenly Chocolate Soufflé Cake

Couverts12
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • Saucepan 2-quart
  • Large bowl
  • oven

Ingredients

CAKE

  • 1⅔ cups semisweet chocolate chunks
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 eggs separated
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar

CHOCOLATE SAUCE

  • ⅓ cup semisweet chocolate chunks
  • 3 tablespoons granulated sugar
  • ¼ cup evaporated fat-free milk from 5-oz can
  • ½ teaspoon butter

SWEETENED WHIPPED CREAM

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • Crushed hard peppermint candies if desired

Instructions

  • Heat oven to 325°F.
  • Grease bottom and side of 9-inch springform pan with shortening.
  • In 2-quart saucepan, heat 1 cup of the chocolate chunks and ½ cup butter over medium heat, stirring occasionally, until melted.
  • Cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy.
  • Beat in ½ cup granulated sugar, 1 tablespoon at a time, until soft peaks form.
  • Fold about one-fourth of the egg whites in bowl into chocolate mixture; fold that mixture into egg whites.
  • Spread in pan.
  • Sprinkle remaining ⅔ cup chocolate chunks evenly over top.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked).
  • Cool 10 minutes.
  • Remove side of pan; leave cake on pan bottom.
  • Cool completely on cooling rack, about 1 hour.
  • Just before serving, in 1-quart saucepan, heat ⅓ cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils.
  • Remove from heat; stir in ½ teaspoon butter.
  • In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form.
  • Drizzle cake slices with chocolate sauce.
  • Serve with whipped cream.
  • Sprinkle with candies.

Notes & Wine Advice

Kitchen Secrets

Milk chocolate–coated toffee bits, or chopped chocolate-covered English toffee candy bars, can be used in place of the peppermint candies.

Nutrition values

Calories: 390 kcal
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Course; Cake / Chocolate / Dessert

Festive Yule Log Cake

Festive Yule Log Cake

Bûche de Noël
Couverts10
Preparation time:1 hour 15 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

For the Cake:

  • 3 eggs
  • 1 cup granulated sugar
  • ⅓ cup water
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Filling:

  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1½ teaspoons instant coffee granules or crystals

For the Chocolate Buttercream Frosting:

  • ⅓ cup unsweetened baking cocoa
  • ⅓ cup butter softened
  • 2 cups powdered sugar
  • 1½ teaspoons vanilla
  • 1 to 2 tablespoons hot water

For Decoration (optional):

  • Sugared cranberries
  • Rosemary sprigs
  • Chopped pistachios

Instructions

Preheat Oven:

  • Heat oven to 375°F (190°C).
  • Line a 15x10x1-inch baking pan with foil and grease the foil with shortening or cooking spray.

Prepare Cake Batter:

  • In a medium bowl, beat the eggs with an electric mixer on high speed for about 5 minutes or until very thick and lemon-colored.
  • On low speed, gradually beat in 1 cup granulated sugar.
  • Beat in ⅓ cup water and 1 teaspoon vanilla.
  • Gradually add flour, baking powder, and salt, beating just until the batter is smooth.
  • Pour the batter into the prepared pan, spreading to the corners.

Bake Cake:

  • Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
  • Immediately loosen the cake from the edges of the pan and invert it onto a towel generously sprinkled with powdered sugar.
  • Carefully remove the foil.
  • Trim off stiff edges of the cake if necessary.
  • While hot, carefully roll the cake and towel from the narrow end.
  • Cool on a cooling rack for at least 30 minutes.

Prepare Filling:

  • In a chilled medium bowl, beat the whipping cream, 2 tablespoons granulated sugar, and 1½ teaspoons instant coffee granules on high speed until stiff peaks form.
  • Unroll the cake and remove the towel.
  • Spread the filling evenly over the cake.
  • Roll up the cake again.

Prepare Frosting:

  • In a medium bowl, beat the cocoa and butter with an electric mixer on low speed until well blended.
  • Gradually beat in the powdered sugar.
  • Beat in 1½ teaspoons vanilla and enough hot water, one teaspoon at a time, until the frosting is smooth and spreadable.

Assemble and Decorate:

  • For the tree stump, cut off a 2-inch diagonal slice from one end of the cake.
  • Attach the stump to one long side using 1 tablespoon of frosting.
  • Frost the entire cake with the remaining frosting.
  • Using the tines of a fork, make strokes in the frosting to look like tree bark.

Optional Festive Touch:

  • Decorate your yule log with sugared cranberries and rosemary sprigs.
  • Dip fresh cranberries and rosemary sprigs in a mixture of light corn syrup thinned with a bit of water, then roll in granulated sugar.
  • Let stand until set.
  • Arrange around the log on a serving platter or on top of the log.
  • You can also sprinkle chopped pistachios over the frosting.

Notes & Wine Advice

Wine Advice

Pair this rich dessert with a sweet dessert wine such as Sauternes or a sparkling wine like Champagne for a festive touch.

Nutrition values

Calories: 390 kcal | koolhydraten: 50 g | Eiwitten: 5 g | Vet: 20 g | Suiker: 40 g
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Course; Cake / Dessert
Cuisine; French

Holiday Gingerbread Cookie Cake

Holiday Gingerbread Cookie Cake

Couverts14 servings
Deel op Facebook Print Recipe

Ingredients

LAYER CAKE

  • 1 box 15.25 oz devil’s food cake mix with pudding
  • 1¼ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 2 containers 12 oz each fluffy white or vanilla whipped ready-to-spread frosting
  • 1 oz vanilla-flavored candy coating almond bark, shaved

GINGERBREAD PEOPLE

  • 1 pouch 17.5 oz gingerbread cookie mix
  • Butter water and egg called for on cookie mix pouch
  • 1 pouch 7 oz white cookie icing
  • 1 pouch 7 oz red cookie icing

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
  • In large bowl, beat cake mix, water, oil, eggs, ginger and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly between pans (2 cups each).
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to cooling racks.
  • Cool completely, about 30 minutes.
  • Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
  • In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
  • (If dough is too sticky to roll out, cover and refrigerate 15 minutes.
  • )
  • On lightly floured surface, roll dough until ¼ inch thick.
  • Cut with 1-inch gingerbread boy or girl cookie cutter.
  • On ungreased cookie sheets, place cutouts 2 inches apart.
  • Bake 7 to 9 minutes or until edges are set.
  • Cool 1 minute; remove from cookie sheets to cooling racks.
  • Cool completely.
  • Decorate 18 cookies with white and red cookie icing.
  • Reserve remaining cookies for another use.
  • On serving plate, place one cake layer, top side down.
  • Spread with about ½ cup frosting; top with second cake layer, top side up.
  • Using metal spatula, frost side and top of cake with thin layer of frosting to make a crumb coat; refrigerate 30 minutes.
  • Remove from refrigerator; frost side and top of cake with second layer of frosting.
  • Sprinkle top of cake with shaved almond bark; insert decorated cookies in top of cake and around side.

Notes & Wine Advice

Make-Ahead Magic

Bake, cool and decorate the gingerbread cookies the day before you make the cake, and serve the cake on the same day you make it for the best texture of the cookies.

Kitchen Secrets

Use a vegetable peeler to shave the almond bark.

Nutrition values

Calories: 570 kcal
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Course; Cake

Butter-Rum Pound Cake

Butter-Rum Pound Cake

Couverts16
Deel op Facebook Print Recipe

Ingredients

  • 1 box 15.25 oz butter recipe yellow cake mix with pudding
  • 1 box 4-serving size vanilla instant pudding and pie filling mix
  • ¾ cup water
  • ⅓ cup sour cream
  • ¼ cup butter softened
  • ¼ cup dark rum
  • 1 teaspoon grated orange peel
  • 4 eggs
  • ½ cup vanilla creamy ready-to-spread frosting from 1-lb container
  • 2 teaspoons dark rum
  • ¼ cup chopped pecans

Instructions

  • Heat oven to 325°F.
  • Grease and flour 10-inch angel food (tube) cake pan or 12-inch fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, pudding mix, water, sour cream, butter, ¼ cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
  • Spread batter in pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes; remove from pan to cooling rack.
  • Cool completely, about 1 hour 30 minutes.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds.
  • Stir in 2 teaspoons rum.
  • Spread over top of cake, allowing some to drizzle down side.
  • Sprinkle with pecans.
  • Store loosely covered.

Notes & Wine Advice

Kitchen Secrets

If you don’t have rum on hand or prefer not to use it, substitute water for the ¼ cup rum in the cake, and ½ teaspoon rum extract for the 2 teaspoons rum in the frosting.

Nutrition values

Calories: 230 kcal
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Course; Cake

Hot Chocolate Bundt Cake

Hot Chocolate Bundt Cake

Couverts14
Deel op Facebook Print Recipe

Ingredients

CAKE

  • 2 teaspoons unsweetened baking cocoa
  • 1 cup water
  • ¾ cup unsalted butter cut into pieces
  • ¾ cup vegetable oil
  • 4 oz bittersweet baking chocolate finely chopped
  • 1½ cups sugar
  • 3 cups all-purpose flour
  • ¾ cup sweet ground chocolate & cocoa premium powder
  • 2½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 eggs at room temperature
  • ¾ cup buttermilk
  • 1 tablespoon vanilla

BITTERSWEET CHOCOLATE GANACHE

  • ⅓ cup whipping cream
  • 2 tablespoons unsalted butter
  • 4 oz bittersweet baking chocolate finely chopped

GARNISH

  • 1 cup marshmallow creme from 7-oz jar
  • Bittersweet chocolate curls if desired

Instructions

  • Heat oven to 350°F.
  • Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with the unsweetened cocoa.
  • In 3-quart saucepan, stir water, ¾ cup butter, the oil and 4 oz bittersweet chocolate.
  • Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth.
  • Remove from heat.
  • Stir in sugar until blended.
  • Cool 10 minutes.
  • In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt.
  • Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition.
  • Add flour mixture alternately with buttermilk, stirring just until blended.
  • Stir in vanilla.
  • Pour batter into pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes; remove from pan to cooling rack.
  • Cool completely, about 2 hours.
  • In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.
  • Cool 10 minutes or until slightly thickened.
  • Place cake on serving plate; drizzle with ganache.
  • Refrigerate 30 minutes or until set.
  • Spoon marshmallow creme into resealable food-storage plastic bag; seal bag.
  • Cut off ½-inch corner of bag.
  • Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down side.
  • Garnish with chocolate curls.

Nutrition values

Calories: 550 kcal
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Course; Cake / Chocolate