Category Archives: Cakes

Turtle Cheesecake

I know I’m a little late on Thursday’s promised post, but I’ll be back later on today with something else, so maybe having two posts in one day will help to even out my tardiness? Yes? Okay, sounds good to me!

This cheesecake was super easy to make, and I was relatively happy with the way it turned out. I wish the “turtle” component had been more identifiable, so next time maybe I’ll alter it a little, but this is a terrific cheesecake nonetheless.

Turtle Cheesecake
Serves 12-14 people

2 cups graham cracker crumbs
6 tbsp butter, melted
3 (8 oz) packages of cream cheese
3/4 cup sugar
1 tbsp vanilla
3 eggs
1/2 cup caramel sauce (either store-bought or homemade)
8-10 Turtle’s chocolates, roughly chopped

Preheat your oven to 325F and begin preparing your crust by combining the graham cracker crumbs and melted butter in a small bowl and pressing the mixture on the bottom and slightly up the sides of a 9-inch springform pan.

Beat together the cream cheese, sugar, and vanilla until thoroughly combined, then add the eggs, one at a time, ensuring the first egg is well blended before adding the next.

Pour the cheescake mixture over the crust and bake for 1 hour and 5 to 1 hour and 15 minutes (make sure the centre is almost set).

Allow the cheesecake to cool in the pan for a little while (15-20 minutes or so), then loosen the rim and gently place the cheesecake on the plate you’ll be using to serve it.

Top your cheesecake with caramel sauce and garnish with chopped Turtle’s chocolates. Chill your cheesecake in the fridge for at least 4 hours, or overnight if you can. Take it out a few minutes before serving, and enjoy !


Emergency Chocolate Cake

I know its been awhile, and I’m sorry, but I’m back babies ! Without further ado, enjoy my express post on emergency chocolate cake 🙂

Sometimes, you just really need some chocolate cake, not in 2 hours while you prepare the batter, bake it, wait for it to cool, and frost it before you can eat it, but one of those, ineeditrightthissecondorI’lldie kind of dealy. This is perfect. It takes two minutes (literally), you only dirty a mug, a tablespoon measure, and a fork, and SHAZAM, chocolate cake.

Here we go !

1. Grab a mug of your choice
2. Melt 2 tbsp of butter in said mug, then add 2 tbsp of water, 1/4 tsp of vanilla extract, and a pinch of salt and whisk with a fork (or a small whisk if you want to be fancy about it)
3. Add 2 tbsp cocoa powder and whisk again.
4. It will probably look like this
5. Add 4 tbsp of sugar, whisk.
6. Add 4 tbsp of flour, whisk until combined, I also like to add a few semi-sweet chocolate chips for a little extra chocolate-y goodness, but you can leave those out if you want.
7. Now it will look more like cake batter…like this ! Microwave for 60-90 seconds (I microwave mine for 70 and it comes out perfect)
8. Enjoy with some peanut butter or ice cream (or both, if you’re like me ;))

Chocolate cake whenever I want? One word. Dangerous.

Have a great week !

Dark and White Chocolate Cake

Ok I know I practically fell off of the face of the earth for the last 2 months, but I haven’t stopped baking, and I’m back with a ton of updates for you, so I’ll just get right to it :).


I made this cake for my grandma’s birthday and she really liked it. It does involve quite a few different steps, which does make it a bit time consuming, but I think that it’s all worth it in the end. This is more of a two-day type of cake, so if you are planning on trying it out, please leave yourself a few days in advance of the date of the event so that you aren’t scrambling to finish the cake on the day of 🙂

This cake is amazing; with 4 layers of dark chocolate cake, white chocolate whipped cream and strawberries for the filling, and a whipped cream frosting, how could you go wrong? Any chocolate lover is sure to enjoy this cake :).

Dark and White Chocolate Cake – Recipe from Annie’s Eats

Dark Chocolate Cake:
1 ¾ cups all-purpose flour
¾ cup dark cocoa powder (I just used regular cocoa powder)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups sugar
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat your oven to 350F and grease and flour two 9-inch cake pans, and line them with parchment paper if desired (I didn’t).

In a medium bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

In the bowl of a stand mixer, combine the sugar, eggs, milk, oil and vanilla at medium-low speed until smooth. Add in your dry ingredients and mix on low until they are just incorporated. Stir in the boiling water (Annie has advised that the batter will be thin at this point, so don’t panic if it is!)

Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans for 10 minutes, and then transfer them to a wire rack to cool completely. When the cakes are completely cooled, cut each layer in half horizontally to make four layers.

White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 ½ cups cold heavy cream

Place the chopped chocolate in a heatproof bowl and set it over a pot of simmering water, stirring occasionally, to melt (Make sure that the water in the pot does not touch the bowl or get into the bowl of your chocolate or your chocolate will seize up). When your chocolate is almost melted, bring ½ a cup of the heavy cream to a boil. Once the chocolate is completely melted, remove the bowl from the pot and set it on a counter. Pour the boiling cream into the bowl of chocolate and let it sit for a minute, stir gently with a spatula until the chocolate is smooth. Let the chocolate sit on the counter until it reaches room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of cold heavy cream until it holds soft peaks. Ensuring that the white chocolate and cream mixture is completely cooled down, add it to the whipped cream and beat on high speed until stiff peaks form. Transfer the cream to a clean bowl and press a piece of plastic wrap against the surface so a skin doesn’t form, then refrigerate the cream for 2 hours.

Whipped Cream Frosting:
1 cup cold heavy cream
4 tbsp confectioners’ sugar
1 tsp vanilla

In a medium bowl starting on low speed and gradually increasing speed, beat the cream, sugar, and vanilla together until the cream starts to thicken. Continue to beat the mixture until the cream holds stiff peaks, do not overbeat.

Assembly of the cake:
Fresh strawberries

Put the bottom layer of your cake onto the cake plate, spread a thick layer of white chocolate whipped cream on top, and then lay fresh strawberry slices over the whipped cream. Put on the next layer of cake, and repeat the process, then the next layer, and repeat again. Once the final layer of cake has been put on, frost with the whipped cream and fresh berries, if desired.

Enjoy :).

Fallen Chocolate Soufflé Cake

I’ve had this recipe bookmarked for awhile, but it never seemed to be the right time to make it. I was always in the mood for cookies or cupcakes instead. Today, I was in the mood for a simple chocolate cake, and tadaaa like a message from the heavens, serendipity, call it what you will, I was looking through my favourites and found this.

It was easy to make, smelled amazing while baking, and tasted phenomenal. Rich, chocolatey, perfect :).

I made a few modifications to the recipe, and they are reflected in my recipe below, I hope you enjoy this cake as much as I did 🙂

Fallen Chocolate Soufflé Cake – slightly adapted from Sea Salt with Food

¼ Cup Flaxseed meal
3 Tbsp All-Purpose Flour
1.5 oz Dark Chocolate, finely chopped
1.5 oz Milk Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Bailey’s Irish Cream
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar or Lightly Sweetened Whipped Cream for topping (optional)

Position a rack in the lower third of the oven and preheat the oven to 375F. Place piece of parchment paper in an 8×3 springform cake or cheesecake pan and spray the sides with vegetable oil spray, if desired (I didn’t spray the parchment paper, and it came out just fine).

In a food processor or blender, grind the flax meal with the flour until it is combined into a very fine powder.

Combine the chopped chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and Bailey’s.

In a clean, medium bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.

Whisk the flour and flax mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it a bit, then fold in the remaining egg whites. Scrape the batter into the pan and level the top, if necessary.

Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The cake should sink, so don’t worry when it does :).

Run a knife between the cake and the sides of the pan to release the cake. Remove the sides of the pan and pull down the sides of parchment paper. Voila, your fallen chocolate soufflé cake is ready to be served up with some whipped cream and berries, or powdered sugar, or ice cream..or even as is right out of the pan! The options are really endless, and this cake is so versatile, I’m sure I’ll be making it often when I have a craving for chocolate cake and don’t have a lot of time :).