Month: April 2014

Tiramisu Cupcakes and Cake

A cake version of the Italian favorite, tiramisu

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Yellow cake box mix
Accompanying ingredients necessary for box mix (eggs, oil, water)
2 tbsp coffee liqueur (or non-alcoholic equivalent)
3/4 cup coffee
1 tbsp instant coffee powder

Coffee Liqueur Mix
2 tbsp coffee liqueur
1/4 cup coffee

Zabaglione (the filling and topping)
3 egg yolks
1/4 cup sugar
8 oz mascarpone cheese
1 tbsp instant coffee powder
1 tbsp coffee liqueur

1 tbsp cocoa powder
1 small chunk of chocolate

  1. Preheat oven. Make cake mix as directed, except replace part of the water with 2 tbsp coffee liqueur and the rest with coffee. Also add in 1 tbsp instant coffee powder and mix. Pour half of the mix into 12 cupcake tins and half into an 8 inch pan. Bake.
  2. Meanwhile, whisk together all the ingredients for the zabaglione. (While most recipes like to chill this in the fridge for 30 minutes before using to make it thicker and easier to spread without being runny, I just opted for quickness.)
  3. Poke holes throughout the entire cake using a toothpick. Pour half the coffee liqueur mix over the cake and half over the cupcakes so it soaks in.
  4. Cover large cake in zabaglione and put in the freezer. I opted to fill the cupcakes with zabaglione inside.  Cut out a piece from the top of the cupcake and remove part of the cake inside (almost like taking the seeds out of a cantaloupe).  Fill with inside.  Put the “cover” back on top. Finally, frost the cupcake with the zabaglione and freeze.
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  5. Garnish with cocoa powder and chocolate shavings by grating a piece of chocolate against cheese grater or using a peeler or a knife.
  6. Remove from freezer 20 minutes before eating. Best served chilled.

Peanut Butter and Chocolate Mille Crepe Cake

Apologies for the blurry photo but this is how it looks like when cut.  As you can see, there’s one layer with chocolate, but I’d recommend adding a few more layers with chocolate.)

Crepe Mixture
1 cup complete pancake mix
2 tbsp melted butter
2 tbsp sugar
2 1/2 eggs (the other 1/2 saved for later)
1 cup milk

Peanut Filling
1/2  package (4 oz) softened cream cheese
1 tsp vanilla extract
1/2 egg
3 tbsp sugar
4 tbsp peanut butter

Chocolate Chips
Powdered Sugar

Chocolate Drizzle
2 tbsp chocolate chips
1/2 tsp vegetable oil

  1. Mix crepe mixture together.  Make sure to grease the skillet for each crepe.  On a preheated pan, add 2 tbsps of batter and make sure you tilt the pan in a circular motion so as to spread out the mix. Repeat for a total of 15 times.
  2. Beat together the softened cream cheese, vanilla extract, egg, and sugar as a cheesecake filling base.  Melt the peanut butter in the microwave in 30 second increments until melted and add to the cheesecake mixture.
  3. Layer peanut filling between each crepe layer. Add some chocolate chips or melted chocolate to random layers.
  4. Drizzle melted peanut butter and melted chocolate in a criss-cross pattern.  Sprinkle on powdered sugar and chocolate chips on top. (Chocolate drizzle instructions: Microwave the chocolate chips and the oil in 30 second increments until melted, mixing between each time.)

Double Layer Black Forest Cake


1 box chocolate/devil’s food cake mix
other ingredients required for box mix
(may include butter, eggs (add an extra egg), water)
(optional: 1/4 cup cocoa powder)
1 large can cherry pie filling

1 pint of whipping cream (also called heavy cream)
1/2 cup powdered sugar

2 tbsp chocolate chips
1/2 tsp vegetable oil

  1. Make the cake batter as directed on the box, but adding in an optional extra egg and 1/4 cup cocoa powder). Pour into two 8 inch non-stick circular pans. Bang the pans against a hard surface many times to get the air bubbles out. Optional, let sit for 30 minutes for more bubbles to go out. Getting the air out is important because you want at least one of the pans to have a flatter cake so that it may be layered on the bottom. Bake according to box.
  2. Beat whipping cream with electric mixer, slowly adding sugar until it becomes as light as whipped cream.
  3. Once the cake is done baking (after testing with a toothpick to see if it comes out cleanly), carefully go around the edge of the pan with a knife so that the cake can be more easily removed from the pan. Repeat for other pan. Put the cake on the surface you want it to be on, as it will be hard to move later.
  4. Spread layer of whipped cream on top of one layer of cake.  Add half the can of cherry pie filling.
  5. Layer second cake layer. Spread layer of whipped cream on top with a knife and decorate the edge with a ring of whipped cream with a frosting tip.
  6. Add remaining cherry pie filling.
  7. Microwave the chocolate chips and the oil in 30 second increments until melted, mixing between each time.  Drizzle on top in criss-cross pattern.