white chocolate and amaretti bundt cake
This super easy mix and bake cake is great for any occasion.
Ingredients:
1. 2 cups (300g) self-raising flour, sifted
2. 1 cup (220g) caster sugar
3. 250g (8.8 oz) white chocolate, melted
4. 185g (6 oz) unsalted butter, melted
5. 1 1/4 cups (310 ml) milk
6. 3 eggs
7. 1 tsp vanilla extarct
8. 2 cups (160g) crushed amaretti biscuits
9. 2 tbsp finely crushed amaretti biscuits, extra
Method:
1. Preheat oven to 350F (180C). Spray 3-litre capacity bundt tin with non-stick cooking spray. Place the flour, sugar, chocolate, butter, milk, eggs and vanilla extract in a large bowl and whisk until smooth. Pour half the mixture into a prepared bundt tin, sprinkle with the crushed amaretti and pour over the remaining cake mixture. Bake for 40-45 minutes or until skewer inserted into center comes out clean. Once baked place the tin onto a wire rack and allow the cake to cool for 10 minutes in the tin. Gently remove the tin and allow the cake to cool slightly before dusting with the extra finely crushed amaretti biscuits to serve. Makes 8-10 serves.
How to Prevent Bundt Cake from Sticking
My 6 quick tips for bundt cake that never sticks! Nothing is more frustrating than having your bundt cake gets ruined because it stuck to your pan. Ensure a beautiful bundt cake every time with these tricks! I also share how to release an already stuck bundt cake toward the end :)
Visit for the full article.
____________________________________
Are you ready to make cookies that rival your favorite bakery? ???? The Ultimate Cookie Handbook shares the sweet SCIENCE of cookie baking in a fun, visual way, allowing you to create & customize your own recipes. Don’t be surprised if your creations start being requested by EVERYONE at every event.
Order your copy now:
____________________________________
Join our FREE monthly baking challenge for a chance to win prizes:
____________________________________
???????? TESSA'S FAVORITE TOOLS FOR THIS RECIPE ????????
*Cuisinart Bundt Pan:
____________________________________
I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
*Affiliate link
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChocolateCake
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Almond, Amaretto Cake | Chocolate Ganache (Press cc for English subtitles)
Ingredients:
Softened Butter - 200g, Sugar - 150g, Ground almond - 200g, All purpose flour/Plain flour - 50g, Eggs - 3 each, Baking powder - 1/2 tsp, Vanilla bean paste - 1tbsp, Amaretto liqueur - 50ml
Recipe for Chocolate Ganache
Amaretto Mini Bundt Cakes
Sometimes recipes can make you feel fancy by their name. For instance, crème brûlée.
This recipe adds a hint of class to the normal bundt cake, which if we're being honest is a very good thing. Bundt cake doesn't roll off the tongue quite so smooth.
Make this for your next tea party and see how big of a hit it is with the ladies. They will be eating it with their pinkies in the air out of respect for you. Let's stay classy ladies.
Get the full recipe here: