Cranberry Coffee Cake with Warm Vanilla Sauce

 

Cake:

• ½ cup salted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups all-purpose flour
• 3 cups fresh cranberries
• ¼ cup brown sugar
• ½ cup chopped pecans

Warm Vanilla Sauce:

• ½ cup salted butter
• ¾ cup heavy cream
• 1 cup lightly packed brown sugar
• 1 teaspoon vanilla extract

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with nonstick cooking spray (I use metal for more even baking; if using a glass pan, turn the oven down to 325 degrees F). You can also line the pan with parchment paper, optional.
• For the cake: in a large mixing bowl, combine the butter, granulated sugar, egg, buttermilk, baking soda, salt and flour. Mix until no dry streaks remain and dough is mostly combined. Add the cranberries and stir with a rubber spatula until evenly combined into the batter.
• Spread the batter evenly in the prepared pan. Sprinkle evenly with the brown sugar and pecans. Bake for 45-55 minutes until the cake is set and a toothpick inserted in the center comes out clean or with moist crumbs.
• For the sauce: combine the butter, cream and sugar in a small saucepan and heat over medium until the mixture comes to a gentle simmer. Cook for 1-2 minutes. Remove from the heat and stir in the vanilla. Keep warm. (Or refrigerate and warm later when serving.)
• Cut the cake in pieces and drizzle with warm vanilla sauce. It’s also very delicious served with a scoop of vanilla ice cream.
• (Source: Mel's Kitchen Cafe)

Chocolate Quinoa Cake

 

Cake:

• 2 cups cooked and cooled quinoa 
• ⅓ cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup salted butter, melted and cooled
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting:

• 2 ¼ cups heavy whipping cream
• 1 ¼ cups semisweet or bittersweet chocolate chips

Instructions 

• For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
• Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
• In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
• Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
• For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
• Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
• Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake – frosting just the middle and top.
• Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.
• (Source: https://www.melskitchencafe.com/decadent-chocolate-cake/)

Flourless Chocolate Cake

 

Ingredients

• 1/2 cup unsalted butter
• 6 ounces high quality semi-sweet chocolate, finely chopped
• 2/3 cup granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1/3 cup (27g) unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8" round cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.The cake WILL stick unless it’s lined and generously greased.
2. Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. 
3. Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder.
4. Pour and spread batter into prepared cake pan.
5. Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
6. Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks—this is normal (it’s the eggs expanding) and will flatten out as it cools.
7. Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. I usually stick it in the refrigerator for 1-2 hours.

1. Once the cake is cool, top with your choice of toppings. 
2. (Source: https://sallysbakingaddiction.com/flourless-chocolate-cake-recipe/#tasty-recipes-80626)