Chocolate Cake (Mary's)

Yield: 1 cake

1 Duncan Hines/Betty Crocker dark chocolate cake mix

1 extra egg

1/2 cup sour cream

1. Follow instructions on the back of the box but add extra egg and sour cream.


Mary - email in recipes folder from May 24, 2024

Sour Cream Coffee Cake

Yield: 1 8x8 cake

1 1/3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

1/4 cup brown sugar

1 tbsp cinnamon

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.

2. In a bowl, mix together the flour, baking powder, and baking soda.

3. In another bowl, cream the butter and granulated sugar together.

4. To this, add the eggs and vanilla.

5. Add the dry ingredients to the creamed mixture alternatively with the sour cream. Combine lightly after each addition.

6. Spoon half the batter into prepared baking pan.

7. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.

8. Cover with remaining batter and then sprinkle with remaining topping.

9. Bake in preheated oven for 35 minutes, or until tester comes out clean.

(black recipe box)

Buttermilk Pound Cake

Yield: 1 loaf

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1/4 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1 tsp vanilla

1/2 tsp almond extract

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Cream the butter in an electric mixer with the paddle attachment.

3. Gradually add the sugar, beating on medium speed until well blended.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture. Mix on low speed until just combined.

6. Stir in flavourings.

7. Scrape the mixture into the pan and bake for 60 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(black recipe box)

Zucchini Chocolate Cake

Yield: 1 8x8 pan

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

1/2 cup maple syrup (or honey)

1/2 tsp vanilla extract

1 1/2 cup almond flour

3/4 cup oat flour

1 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat the oven to 350F. Line an 8x8-inch square pan with parchment paper.

2. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water.

3. In a large bowl, combine shredded zucchini, eggs, maple syrup, and vanilla. Whisk together until well combined.

4. Add the almond flour, oat flour, baking soda, and salt. Mix together until well combined.

5. Fold chocolate chips into the batter.

6. Pour batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/

Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/

Lemon Blueberry Almond Cake

Yield: 1 8-inch round cake

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp salt

4 eggs, beaten

2/3 cup honey

1/4 cup olive oil

zest and juice of 1 lemon
1 cup blueberries

1. Preheat the oven to 325F. Line a 8-inch pan with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.

3. In another bowl, combine the beaten eggs, honey, olive oil, and lemon zest and juice. Use a whisk to mix well.

4. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.

5. Gently fold in the blueberries.

6. Pour the mixture into prepared pan and bake for 35 to 40 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.

https://cookieandkate.com/2014/gluten-free-honey-almond-cake/
https://cookieandkate.com/2018/gluten-free-almond-cake-recipe/

Chocolate Olive Oil Cake

Yield: 1 9-inch round cake

Cake:

1 1/2 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp fine sea salt

3/4 cup sugar

3/4 cup dark brown sugar

1/2 cup olive oil

1 1/2 cups coffee (or water)

1 tbsp apple cider vinegar

Glaze:

3/4 cup semisweet chocolate chips

2 tbsp cocoa powder

3 tbsp olive oil

1 tbsp light corn syrup

pinch flaky sea salt

1. Preheat oven to 350F. Line the bottom of a 9-inch round cake pan with a fitted round of parchment paper.

2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
3. Add brown sugar and olive oil, and stir to combine.
4. Add coffee (or water) and vinegar and whisk until smooth.

5. Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
6. Cool cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

7. To make the glaze, in a medium bowl over a double boiler, combine all glaze ingredients. Stir gently until just melted and smooth. Pour over completely cooled cake and use a spatula to gently nudge it down the sides.

8. Cake will keep at room temperature for 2 to 3 days and up to a week in the fridge.


https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/

Chocolate Ganache Cake

Yield: 8 servings

1 tbsp coconut oil

3 avocados

1/3 cup almond butter 

1/2 cup raw cacao powder, plus more to dust (optional) 

2/3 cup maple syrup

1 cup ground almonds

3 tbsp chia seeds 

1. Preheat the oven to 350F. Grease an 8-inch cake tin with coconut oil.

2. Scoop the avocado flesh out of the skins and add to a food processor with all the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.

3. Bake for 30 minutes, or until a knife inserted into the centre comes out clean.
4. Let cool for at least 20 minutes before turning out of the tin. 

5. Can be served as is, dusted with cacao powder, or with chocolate frosting. 

http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/