Rabbit in Strawberry Field Cake

Chocolate Cake with Chocolate Cream Cheese Frosting coverd wit Strawberry an topped with a Chocolate Rabbit.

 

FOR THE CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

FOR THE FROSTING

3 (16 ounce) package cream cheese at room temperature

2 cups sifted powdered sugar
1/3 cup cocoa powder

FOR THE TOPPING

Strawberrys

melted Chocolate

Almonds flake

Occasionally: Chocolate Rabbit

FOR THE CAKE
Preheat oven to 350 degrees. Grease and flour two 8-inch or 9-inch round baking pans.

In the bowl of a stand mixer stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for about two minutes. Pour in boiling water and continue to mix until incorporated, batter will be thin. Evenly distribute batter between the two prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Start checking the cakes around 25 minutes as oven temperatures may vary (and no one likes an overdone cake)!

Cool in pans for about 10 minutes then run a knife around the edges and gently remove from pans and place on wire racks to cool completely.

FOR THE FROSTING
In the bowl of a stand mixer, beat all ingredients on medium high speed until light and fluffy.

To frost cake put the frosting on the top and place the cake in the fridge. 

After one hour you can start to decorate the cake with the Strawberry, to fix the strawberry you can use melted chocolate. Some almonds flake over the cake and finish with the chocolate Rabbit.

Cheesecake with chocolate Strawberrys and Caramel Sauce

I made this Cake for Valentines Day!It`s a simple Recipes but the result looks amazing. Love the taste of the chessecake, the fresh strawberry and chocolate. For Valentines Day I served the Cake as dessert with a glas of champagne <3 

For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla-sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar 

100g butter

For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick (7 tbsp/3 1/2 oz/100g) butter, very soft and at room temperature 

100g heavy cream 

500g Quark or cream Cheese
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt 

For the decoration: 

Strawberrys 

200g Chocolate  

Caramel Sauce

 
Preheat oven to 300 degrees F (150 C). You will need a 9 or 9 1/2-inch springform pan.

Crust: 
1. Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.
 
2.Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). 

3.Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside. 

Filling: 
4.Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined.

5.Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch (2 1/2 cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). 

6.Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. 

This cheesecake is very nice you can eat it just plain or served with berrys our berry Sauce.

I covered my cheesecake with fresh chocolate strawberrys and few minutes befor I served the cake I put some Caramel Sauce on the top....just because I can!
 

Malteser-Kitkat-Cake

I made this Malteser-KitKat Cake for the 30th birthday of a special Person! He love Malteser and every kind of chocolate bar .... indeed you need to be a chocoholic to love this cake made of chocolate sponge cake, cream cheese frosting and of course(!) Maltesers and Kitkats.

Malteser -KitKate Cake (incredible easy!)

 For the cake

225g plain flour

350g caster Sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonated of soda

2 free-range eggs

250ml milk

125ml vegetable oil

2 tsp vanilla extract

250ml  boiling water

 For the Frosting 

3 package of Cream Cheese 
100g Icing Sugar 
 1tsp vanilla extract 

 For the decoration

2 big package of Malteser  
36 fingers of mini Kitkat
long Ribbon

Preheat the oven to 180C.
Grease and line two 20cm/8in sandwich tins.




For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.


For the chocolate icing, heat the
chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. 

For the frosting just mix the cheese cream with the icing sugar and spread it beetween the 2 cake sandwiches and then over the hole cake. 

Stick the KitKats all the way round the cake and cover the top of the cake with the Maltesers.
Now  tying a bow around the cake, so you can fix the cake a little bit and it looks pretty.