EGGNOG CAKE USING CAKE MIX RECIPES

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GUINNESS BEER CAKE {WITH CAKE MIX} - CAKEWHIZ



Guinness Beer Cake {With Cake Mix} - CakeWhiz image

Best, quick, easy, soft, moist, fudgy Guinness beer cake recipe, starts off with chocolate cake mix. Loaded with chocolate frosting and ganache. 

Provided by CakeWhiz

Categories     Dessert

Total Time 80 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 7

4 Eggs (Large)
1/3 cup Oil
1 1/4 cups Guinness beer
1 box Devil's food cake mix (Or chocolate cake mix)
4 cups Chocolate buttercream frosting
1.5 cup Heavy cream
1.5 cup Chocolate chips (Semisweet )

Steps:

  • In a large mixing bowl, add eggs, oil, beer and mix until smooth.
  • Add cake mix and mix and mix until just combined.
  • Pour batter in two greased/ floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula. 
  • Bake at 350 degrees for about 30 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cakes to cool down completely.
  • While the cakes are baking and cooking, prepare the chocolate frosting, following the recipe above.
  • Place one cake on a cake board (same size as the cake).
  • Spread frosting on top of the cake.
  • Place the other cake on top of the frosting and gently press it to hold it into place.
  • Ice the entire cake in a thin coating of frosting. This is called a "crumb coat" just to seal the crumbs together. Chill in the fridge for 20 minutes. 
  • While the frosted cake is chilling, prepare the thick ganache by adding equal parts of heavy cream and chocolate chips in a microwave-safe bowl. Heat in the microwave at 30 second increments, mixing often, until smooth and creamy. 
  • Place a cooling rack on a cookie tray. Place the cake on top of the rack. Don't remove its base board.
  • Pour ganache on top of the cake and spread it all around the top and let it drip along the sides. Use a spatula to cover it entirely in a ganache coating. 
  • When ganache is no longer dripping at the bottom, remove it from the rack and place it on a cake stand or serving plate.
  • Chill in the fridge for 30 minutes.
  • Frost swirls of chocolate frosting around the top of the cake.
  • Decorate with chocolate rolls and sprinkle chocolate curls around the base of the cake. Enjoy! 

Nutrition Facts : Calories 1003 kcal, CarbohydrateContent 121 g, ProteinContent 8 g, FatContent 56 g, SaturatedFatContent 27 g, CholesterolContent 131 mg, SodiumContent 644 mg, FiberContent 2 g, SugarContent 95 g, ServingSize 1 serving

GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES



Gluten free carrot cake recipe | Jamie Oliver recipes image

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea

Total Time 1 hours

Yield 12

Number Of Ingredients 17

unsalted butter for greasing
225 g gluten-free self-raising flour plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange zest and juice
1 handful of sultanas
50 g walnuts (optional)
75 g unsalted butter softened
100 g icing sugar
1 orange zest only
75 g cream cheese
50 g walnuts

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
    2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
    3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
    4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
    5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

Nutrition Facts : Calories 389 calories, FatContent 24.5 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 25.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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