All posts tagged: Cake

Lavender Earl Grey Cake

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Cake cake cake cake cake! This recipe is a little longer and requires more effort than other recipes that are up on my blog, but it definitely is worth a try because who doesn’t like cake infused with lavender and earl grey tea aroma? Yield: 4’x8’ cake Ingredients Earl Grey Lavender Cake: 7/8 cup unsalted butter, at room temperature 1 1/2 cup sugar 3 eggs 2 1/4 cup all purpose flour 1 tbsp earl grey tea, finely ground 1/2 tbsp baking powder 1/2 tsp salt 200 mL milk 2 tbsp early grey tea and 1 tbsp culinary lavender Lavender Buttercream: 3 cups icing sugar 1/2 cup unsalted butter, at room temperature 3 tbsp milk 1 tsp culinary lavender Few drops purple food colouring Garnish: ½ cup shredded coconut Zest of 1 lemon Sprinkle of earl grey tea leaves   Directions Earl Grey Lavender Cake Preheat oven to 350F and grease a 9’x9’ square pan. In a small sauce pan, steep the earl grey tea and culinary lavender in the milk over medium heat. Once milk …

Chocolate Ganache Cake with Raspberries

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You can never go wrong with a classic slice of chocolate cake. This time, I decided to add on some raspberries to give it a little tart flavor just to enhance the chocolate cake experience. I would recommend using semi-sweet chocolate or even a 70% cacao dark chocolate for the ganache. It does take some time and effort to make this 3 layered cake but in the end, it’s definitely worth it! Your loved ones will sure appreciate it! Unless you don’t want to share and rather have it all to yourself 😉 Yield: 9″ cake Ingredients: Bottom: Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 cup warm/hot coffee (can use espresso powder + water to make 1 cup) 1 cup milk (or almond milk) 1/2 cup vegetable oil 2 large eggs 2 tsp vanilla   Middle: Chocolate Buttercream 6 tbsp unsalted butter at room temperature 2 1/3 cup icing sugar 2/3 cup cocoa powder …

Matcha Cake

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When you just want to treat yourself to a piece of moist matcha cake. I mean, everyday is a special kind of day, right? Also, cake makes people happy. And you would want everyone happy, wouldn’t you? This cake turned out exactly what I wanted it to be: matcha-dense, moist, and cakey. If you ever had “cake” that doesn’t taste cakey, I’m sorry. It probably wasn’t a real cake. You might as well call it something else just so it doesn’t get too disappointing. Matchaeologist is a well-known matcha brand that has never failed me in my baking. Not only does Midori give off a fresh and robust taste, but its ability to retain its bright green color after being cooked is truly a miracle! Yield: 18 3’x3′ cake squares Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: 1/2 cup unsalted butter, room temperature 1 cup white sugar 4 large eggs 1/2 cup milk 1/2 cup vegetable oil 3/4 teaspoon almond (or vanilla) extract 2 cups all purpose flour, sifted …

Matcha Mille Crepes

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Mille crepes have been quite the hype lately eh? No wonder why my cousin in Hong Kong solely requested me to make one for her. Matcha flavour. Obviously. Cakes are amazing itself, but what’s even more amazing is the time and effort dedicated to making one. Speaking of time, you probably need to sacrifice quite some TV time just to make this gorgeous crepe cake. And don’t you worry, it’s worth every single bit. Thanks again, Matchaeologist for providing such an amazing experience with your high-quality matcha. Always a pleasure to be able to cook or bake with Midori. Yield: 30 layered cake (10″) Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: 6 eggs 2 1/4 cups milk 1.5 cup water 3 cup flour 1/2 cup melted butter 1/2 cup sugar 3 tsp vanilla 1/4 cup matcha Filling: 6 cups whipping cream + 3 tbsp sugar powdered sugar for dusting Directions: Blend all ingredients, pulsing for 10 seconds. Place batter in fridge for around 1 hour. Whip the whipping cream and …

Chocolate Lava Cake

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If you tell me you have chocolate lava cake for me, I’d probably scream out loud. I LAVA my chocolate and if you have some dark chocolate lying at home, please don’t hesitate to make these gorgeous edible mini volcanoes. They are absolutely AMAZING. Yield: 4 Ingredients: 4 oz semi-sweet chocolate (I like using dark chocolate) 1/2 cup butter 1 cup icing/powdered sugar 2 whole eggs at room temperature 2 egg yolks at room temperature 6 tbsp flour Directions: Preheat oven to 425F. Butter ramekins and place onto baking tray Microwave (1 min) or double boil chocolate and butter until melted. Remove from heat. Stir in sugar. Add eggs and mix well. Stir in flour. Spoon into ramekins. Bake for 13-14 mins until edges are firm and the center is still soft and jiggly. (Check often as sizes of ramekins differ) Let it stand for 1 minute before serving it upside down on a plate. Serve and enjoy!