Mocha Chiffon Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.

The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.

– What is chiffon cake?

Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.

– What is the method used for chiffon cake?

Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.

– Why should you make chiffon cake?

Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.

– Why you should not be intimidated by chiffon cake?

There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…

In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.

– Should we look at the recipe?


  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon instant coffee
  • ½ teaspoon vanilla extract
  • 65 g cake flour
  • 15 g cocoa powder
  • 1 pinch salt
  • 6 g white vinegar
  • 80 g sugar


Place a tray with water in the oven and preheat oven at 325oF.

In a small bowl, mix cake flour, cocoa powder and salt, set aside.

Add the instant coffee into the milk, stir until all the coffee granules are dissolved.

In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.

Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.

Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.

Decorate as desired.

– Looking for more cake recipe? Please check the recipes below…

Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.

Thank you for visiting Color Your Recipes…have a colorful week!

Almond Flour Chocolate Cake

This is a very simple recipe for a rich, dense and almost gluten free chocolate cake. The cake is moist and melts in your mouth…so good!

This simple chocolate cake is made mainly with almond flour…it is very…very…very moist, almost like brownie, fudge texture. It is indeed denser than regular chocolate cake, but it is so good…a small slice goes a long way so satisfying this cake is.

The best part of it…this cake does not taste “old” even after a few days, actually it tastes better.

I hope you get to try this recipe, I can assure you that you will not regret. This recipe was adapted from Jean-Georges, Home Cooking cookbook.


  • 55 g unsalted butter
  • 8 g all-purpose flour
  • 3 large eggs, separated
  • 65 g granulated sugar
  • 100 g bittersweet dark chocolate, cut into small pieces
  • 50 g almond flour
  • Confectioner’s sugar, cocoa powder or fresh cream, optional


Preheat oven to 350F. Cover a 8 inch USA baking pan with parchment paper.

In the medium sauce pan with approximately 1 inch of water and bring to simmer. Combine the chocolate and butter in a heat proof bowl and set over the simmering water. Melt the chocolate with the butter, stirring occasionally. Once the chocolate has melted, remove from the heat.

Beat 1 egg yolk into the chocolate mixture to temper it. Beat in the remaining eff yolks, then add the almond flour and the all-purpose flour. Set aside.

Beat the egg white until foam forms, add slowly the granulated sugar and continue to beat until medium-stiff peaks form.

Add a third of the whopped whites to the chocolate mixture and mix well to loosen the chocolate mixture. Gently fold in another third of the white, and them the last third just until combined.

Pour into the prepared pan and tap gently the pan on the counter to remove any air bubbles.

Bake until puffed and a wood stick comes out clean, about 17 minutes. Let it cool in a wire rack for approximately 10 minutes, then invert onto the rack.

Carefully flip the cake right side up. Let cool completely. Dust with confectioner’s sugar or cocoa powder if desire, or top it with cream.

If you enjoy this simple chocolate cake recipe, you might want to check on Black Forest Cake.

Thank you for stopping by Color Your Recipes…have a colorful week!

Buttermilk Chocolate Cake

If you care for chocolate cake, this is the recipe that you definitely want to try..the cake is rich, moist and super chocolatey…with a hint to coffee.

This cake is delicious, somehow light and at the same time kind of fudge…I cannot explain…it is perfect as it is or you can “dress it up” by serving with a dollop of freshly whipped cream, drizzled with a caramel sauce, maybe a salted one or if you are in the mood for more exquisite one with miso caramel sauce (recipe coming next week)…it is really up to you. My suggestion is if you are just serving as it is you might want to increase slightly the amount of sugar, although my husband said it was good without extra.

The instant coffee give a deep flavor to the cake, and again you can add more or less according to your guests as you do not want too much coffee for kid’s birthday cake.

The recipe in spite of using a double boiler while whisking the whole eggs is it pretty simple. Just make sure that you have all the ingredients ready and it will be a piece of cake.

This recipe was adapted from here.


  • 43 g all-purpose flour
  • 53 g cake flour
  • 3 g baking soda
  • 2 g baking powder
  • 1.5 g salt
  • 55 g dark chocolate
  • 10 g unsweetened cocoa powder
  • 1 to 1 ½ teaspoon instant coffee
  • 1 ½ teaspoon vanilla extract
  • 55 ml water, hot
  • 75 g butter at room temperature
  • 2 large eggs, approximately 110g
  • 80 g sugar
  • 110 g buttermilk


In a small bowl sift together the flour, baking soda, baking powder and the salt and set that aside.

In a double boiler melt the dark chocolate. While the chocolate is melting whisk together the cocoa powder, instant coffee and vanilla with the hot water.

Once the dark chocolate is melted (you might want to add ½ tablespoon milk) add the butter and the cocoa mix, whisk until smooth and set aside.

In the double boiled add the eggs and sugar, mix well until all the sugar is dissolved. Keep whisking the eggs in the double boiled until the eggs are warm to the touch. Remove from the double boiled and keep whisking from medium to high speed until ribbon stage.

Add the melted chocolate and cocoa powder mixture to the whipped egg, and mix until it is all uniform.

Alternate the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry, add approximately half of the buttermilk at the time.

Mixing gently just until incorporated. Pour the batter in a 8 inch round pan or similar size. Tap the pan against the counter to remove the air bubbles trapped in the batter.

Bake in a preheated oven at 350F for approximately 30 to 40 minutes until a wooden stick comes out clean or bounced back to a gently touch on the top surface of the cake.

I hope you get to try this simple recipe for chocolate cake during this holiday season. If you enjoy this recipe, you might want to check on the Almond Flour Chocolate Cake recipe.

 Thank you for stopping by Color Your Recipes…have a colorful week!

Chocolate Layered Buns

This is a super fun recipe for Asian inspired chocolate layered buns. Don’t be intimidated by the number of steps. The buns are soft and fluffy with many layers of chocolate in between the dough…

These buns are fun to make…it seems more complicated than actually it is…I mainly used basic bread recipe with tangzhong and layered with a chocolate paste. You can roll, twist, layer…in another words play with the dough. I made two kinds of buns/rolls with the same “materials”.

The bread dough was done by the help of a mixer, and the chocolate paste was inspired from the recipe at Cookpad.

I better stop “talking” here, because this post is pretty long and is loaded with pictures…I hope they can help you to visualize the rolling, twisting and layering…


Basic Bread

Water roux or Tangzhong

  • 225 ml of water
  • 45 g of bread flour


  • 650 g bread flour
  • 150 ml heavy cream
  • 80 ml milk
  • 7 g salt
  • 50 g sugar
  • 20 g dry milk
  • 10 g yeast
  • 40 g butter

Chocolate Layer

  • 15 g bread flour
  • 10 g corn starch
  • 10 g cocoa powder
  • 50 g sugar
  • 70 ml water
  • 10 g butter


Basic Bread

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65C/149F. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.


In the mixer, add all the water roux, and all the other ingredients, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size. While the dough is proofing, make the chocolate layer.

Knock back the dough and split into 2 portions (approximately 600 g each) and let it rest for 5 minutes on the counter.

Chocolate Layer

In a small pot, mix all the ingredients together, except for the butter.

Bring the cocoa mix in a medium heat by continuously mixing. A thick paste will form.

Remove from the heat and add the butter. Mix until all the butter is incorporated.

Spread the chocolate paste on a plastic film of about 23 x 30 cm (9 x 12 in).

Place the chocolate spread in the freezer until time to assemble the bread.


In this post I am showing two types of buns, the first one is layered and twisted. The second one the dough is rolled and presses with chopstick. Feel free to come up with your favorite way to layer.

Example One

Roll one piece of the dough out to form a rectangle of approximately 24 x 32 cm (9 ½ x 12 ½ in).

Place the ½ of the chocolate layer in one side of the rectangle. Fold in to cover the chocolate layer.
Roll it again into its original size.

Cut into the rectangle into half and place one half on top of the second one. Roll it until the initial size. Repeat the procedure again.

Roll onto a final size of approximately 18 x 35 cm (7 x 14 in). Cut into 32 strips.

Twist 2 strips together and roll it, forming a coil. Tuck the end of the coil at the bottom.

Arrange the buns in a 20 or 23 cm (8 or 9 in) round pan.

Cover the pan with a plastic film. Leave to rise in a warm place until the buns have double in size.

Brush the buns with egg wash just before baking.

Bake in a preheated oven of 350F for approximately 25 minutes.

Serve warm or at room temperature.

Example two

Roll the remaining piece of the dough out to form a rectangle of approximately 24 x 32 cm (9 ½ x 12 ½ in).

Place the ½ chocolate layer in the middle and fold into third. Roll the dough long side and fold into thirds.

Roll the dough onto a rectangle of approximately 24 x 32 cm (9 ½ x 12 ½ in). Roll the dough up, start at the wider side (Swiss roll fashion). Press the edge together to seal.

Cut the roll into 16 pieces.

Use a chopstick, press the chopstick in the middle with the open ends on both side of the chopstick. Remove the chopstick and bring the two edges together.

Arrange the buns in a 20 or 23 cm (8 or 9 in) round pan.

Cover the pan with a plastic film. Leave to rise in a warm place until the buns have double in size.

Brush the buns with egg wash just before baking.

Bake in a preheated oven of 350F for approximately 25 minutes.

Serve warm or at room temperature.

If you enjoy this Asian Inspired recipe for Chocolate Layered Buns, you might want to check on Matcha Swirl Sandwich Bread recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!

Chocolate Fudge Cake

This is a fun and yet delicious fudge chocolate cake recipe. It is rich, moist and perfect for Valentine’s Day or anytime you crave for chocolate.

How about this almost individual chocolate fudge cake for Valentine’s Day celebration? This is a very easy and simple recipe which was adapted from Liz at That Skinny Chick Can Bake…when I saw this cake on her I knew I had to bake it…although the cake has a dense texture it is moist…and yes, very easy to put together as Liz mention.

I used 2 small pans, round and heart shape, both 5-inch…of course you can use a bigger pan and double the recipe…as it is on the original recipe.


Chocolate Cake

  • ½ cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • Pinch salt
  • ¼ cup butter, melted and warm
  • ⅓ cups brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ cup hot water


  • 4 ounces semisweet chocolate, finely chopped
  • ½ cup heavy cream
  • ½ tablespoon sugar


  • Confectioner’s sugar
  • Fresh strawberries or raspberries


Chocolate Cake

Preheat the oven to 350F. Grease the bottom of 2 5-inch round cake or heart shape or line it with parchment.

In a small bowl, shift flour, baking soda, salt and cocoa, whisk to combine. In a medium bowl, combine the melted butter and brown sugar, add the egg and vanilla. Stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter, stir just gently until batter is smooth, do not over mix.

Pour the batter into the prepared pans. Bake about 20 minutes or until a toothpick inserted into center of cake comes out clean.

Cool on rack for 5 to 10 minutes. Rremove from pan and let the cakes cool on the wire rack, remove the parchment if used.


Place the chocolate in a small heatproof bowl. In a small saucepan or small bowl if using microwave, heat cream to a simmer.

Pour the hot cream over the chocolate and stir gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine.

Cake Assembly

Pour the warm ganache over the cake and use a spatula to spread it from the top of the cake and down to the sides. Make sure the ganache is set before dusting the cake with confectioner’s sugar and garnishing with strawberries or raspberries.

If you enjoy this simple chocolate cake you might want to try the Chocolate Buttermilk Cake recipe.

Thank you for visiting Color Your Recipes…have a colorful week!

Black Forest Swiss Roll

This is a very pretty recipe for Swiss roll. This roll is very light, the chocolate sponge cake is rolled with fresh whipped cream loaded with maraschino cherries.

Lately I have been making lots of Swiss rolls…pumpkin, carrot and now black forest…yes, I did not have a chance to post the other rolls, but wanted to share this one since it was the easiest one…as a matter of fact I already baked this twice over 1 week period, and both were gone in a blink…

At first, it might look like a complicated process, but in reality is much simpler then you expect.

The cake is very light, not overly sweet, just perfect to end a nice meal. You can fill with whatever you would like, I choose a homemade whipped cream with chopped maraschino cherries to go along with this light feather like sponge cake, but feel free to use your favorite cake filling.

Another reason that I really like this kind of cake, is the storage factor…simple and trouble-free to store in the fridge as compared to layered cake. I just place the log wrapped in plastic film into a plastic container or plate and no more “pampering” until it is time to serve.


Chocolate Sponge Cake

  • 3 eggs, room temperature
  • 35 g all-purpose flour
  • 8 g cocoa powder
  • 60 g sugar
  • 1 tablespoon water

Whipped Cream

  • ¾ cup heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • Handful maraschino cherries, chopped


Chocolate Sponge Cake

Preheat oven to 350F. Line a 9 x 14 in jelly pan with parchment paper. To avoid the parchment paper to slip, coat the pan with some butter before layering the paper.

In a small bowl, sift the flour, and cocoa powder.

In a medium heat proof bowl, place the eggs and the sugar and put on a bain-marie at about 140F. Using a hand mixer, whisk at high speed until foam start to form.  When the egg mixture temperature warms up (approximately 97F), remove from the bain-marie and continue to whisk.

Whisk until very fluffy and shiny. Add the water and whisk gently.  Add the flour and cocoa mixture to the egg batter and continue to whisk gently until the flour mixture incorporated into the egg batter.

Pour the batter to the prepared pan, and spread it evenly with the help of a spatula.

Bake for approximately 12 to 14 minutes,

Once done, remove the cake from the oven and invert the pan onto a kitchen towel, carefully remove the parchment paper and roll it. Let the roll cool completely over a wire rack.

Whipped Cream

Place the heavy cream, sugar and vanilla extract in a medium bowl. Gently place into the larger bowl containing ice and water, make sure that no water gets into the heavy cream mixture.

Using a hand mixer, whisk the heavy cream until light and fluffy. Do not over whisk.


Once the chocolate cake cools down, unroll it. Spread the whipped cream evenly and layer the chopped maraschino cherries.

Roll up the cake again and sprinkle with confectioner’s sugar. Wrap the cake in plastic film and place in the refrigerator to at least an hour or overnight.

Dust with confectioner’s sugar before serving.

If you enjoy  this recipe for Swiss roll, you might want to try the Ice Cream Swiss Roll recipe.

Thank you for visiting Color Your Recipes…have a colorful week!

Strawberry Icebox Cake

Happy Holidays! Today I am sharing with you a very simple recipe for  Strawberry Icebox Cake.  This dessert is so easy, no oven is required…and it is so good that no one can resist a second serving.

Yes, we just got back from vacation, and I must tell you, we had a wonderful time…I plan to post our experiences after the holidays, which were phenomenal! Talking about holidays…it is time for the Holidays…

I know…this dessert is supposed to be for the summer, but you have to agree with me that this is perfect to take to a potluck party…so simple and yet delicious. Not only that, after eating so much food, this dessert is perfect, light and fruity.

I made this a few times during summer and it was a big hit…I was very embarrassed when my friends asked me for the recipe…I almost felt that I was cheating since this was so easy to put together…such a simple no-bake pie, but hey, not everything that is good requires a lot of work right? Therefore, I convinced myself to make this icebox cake for the many holidays parties.

This recipe is from the Kitchn with minor modification.


  • 2 lbs fresh strawberries
  • 16 oz heavy cream
  • 1/3 cup sugar
  • 1 teaspoon rose water
  • 1 box graham crackers
  • 1 oz chocolate chips
  • ½ tablespoon heavy cream
  • ½ tablespoon butter


Wash the strawberries and separate 5 or more (for garnish). Hull and slice each strawberry into ¼ in slices.

Beat the heavy cream with a hand or stand mixer until soft peaks and add sugar and rose water. Continue mixing until stiff peaks.

In a baking pan spread a thin layer of whipped cream on the bottom and lay down a layer of graham crackers, then another layer of whipped cream and a layer of sliced strawberries.

Repeat the layers until the pan is filled and the cover the last layer with whipped cream. Garnish with the strawberries that were set aside.

For the chocolate sauce, place all the ingredients in a small sauce pan over a low medium heat. Whisk constantly until the chocolate melts and the mixture is thick and shiny. Let the chocolate sauce cool down a little. Drizzle over the icebox cake.

Refrigerate for approximately 4 hours. Serve cold.

Did you know that the term icebox means refrigerator? Because once the dessert is layered, it is placed in the refrigerator or icebox so the crackers or wafers can absorb the moisture from the cream or pudding, this way it can be served in slices.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

Cream Puff

This is a classical recipe for cream puff. The dough can be shaped differently, but for party I like to make them like bite size. The puffs are filled with pastry cream and topped with chocolate ganache.

I hope all my American friends had a great Thanksgiving get together…

As the holiday season approaches, these little cream puffs are perfect…they are small bites filled with creamy vanilla cream (lighter version of pastry cream) and topped with chocolate ganache. This recipe is adapted from “Flour” from Joanne Chang cookbook.

I must admit that there are many steps in order to bake these little cream puffs, but trust me, it is well worth it.

So here it is…


Pâte à choux

  • ½ cup butter, unsalted
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup water (240 ml)
  • 1 cup plus 1 tablespoon all-purpose flour
  • 4 eggs

Vanilla pastry cream

  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1/3 cup sugar
  • 3 tablespoons cake flour
  • 1 pinch salt
  • 5 egg yolks
  • ½ cup heavy cream

Chocolate Ganache

  • 4 oz semisweet chocolate chips
  • 2 tablespoons butter
  • ¼ cup milk


Pâte à choux

Heat oven to 400F.

In a medium pan heat the butter, sugar, salt and water until all the butter is melted. Add the flour all at once and use a wooden spoon to stir the flour into the liquid until fully incorporated. Keep mixing until the dough starts to loose from the bottom of the pan.

Remove from the heat and transfer the dough into a mixing bowl. Mix the dough at medium speed to allow the steam to escape and cool slightly.

Add one egg at the time by beating constantly at medium speed. The dough should be glossy and shiny.

Fit a pastry bag and pipe out little balls about 1 ½ inches in diameter onto a baking sheet lined with a silicone mat or parchment paper. Make sure that you leave some space in between the balls. Using a wet finger push down the tips.

Place the baking sheet in the oven (middle rack) and after 15 minutes (after the pastries inflate), turn down the oven to 325F and continue to bake for another30 minutes or until the pastries are golden brown. Let cool completely on wire racks.

Vanilla pastry cream

Place the milk in a small pan over medium heat, and scald it (bubbles forming on the side, not boiling). In the meantime, stir together in a medium bowl the sugar, cake flour and salt. In another small bowl, whisk together the egg yolks. Slowly add the egg yolks into the flour mix until a thick paste is formed.

Remove the milk from the heat and slowly add the milk into the egg yolk and flour paste whisking constantly. Once the milk is all incorporated, return the mix in the pan and place over medium heat. Whisk constantly until the mixture thickens. Continue to mix gently until the cream boils and is bubbling.

Remove the cream from the heat and add the vanilla extract. Mix gently.

Place the cream in a bowl and cover with a plastic film directly onto the cream which will prevent a skin to form. Refrigerate until cold.

Before filling the pastries, in a medium bowl whisk the heavy cream until it holds a peak. Gently fold the whipped cream into the cold pastry cream until well combined.
Cover and refrigerate.

Chocolate ganache

Place all the ingredients in a heat proof bowl. Place the bowl in a small saucepan with hot water over low heat without the bowl touching the water.

Gently mix until all the chocolate and butter are completely melted and the mixture is smooth and shiny. Let it cool to room temperature.

To fill the cream puff with the cream, either make a small hole and using a piping bag filled with the cream pipe into the puffs or cut the puffs and spoon the cream in it.

Using a teaspoon, gently spoon the ganache over the filled cream puffs. Let them sit for a while until the chocolate ganache is set. Refrigerate and serve.

Once the pastries are completely cooled, they can be stored in an airtight container in the freezer for up to 2 weeks. Before filling, refresh the pastries in a 325F oven for 6 to 8 minutes. Let it cool completely and fill.

The cream and the ganache can be made and store in airtight container in the refrigerator for up to 3 days and 1 week, respectively.

To use the ganache, bring to room temperature or warm it up slightly.

I hope you enjoy this recipe…for more desserts recipes please take a look here.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

Raspberry and Marshmallow Cupcakes

If you are craving for sweet, I mean really sweet dessert this is perfect for you… the combination of raspberry jam and the gooey marshmallow can really kill your craving for sugar in no time.

Since I always try to cut sugar from recipes that I follow, I must admit… after one of this mini cupcakes every living cell of my body will be asking for insulin…so be prepared.

This recipe was adapted from Desserts Magazine Issue 25 for the devil’s food cake and the Fluffy Marshmallow was taken from the issue 29.

Next time making this cupcakes, I will use the regular size cup, so the ratio of raspberry jam and cake will be lower, therefore not overwhelmingly sweet, but it is up to you and what you and your family like.


Devil’s Food Cake

½ cup natural cocoa powder
½ boiling water
¼ cup milk
1 teaspoon vanilla extract
½ stick butter
½ sugar
1/3 cup sugar
¼ cup canola oil
2 large eggs
1 cup all-purpose flour
¾ teaspoon baking soda

Fluffy Marshmallow

3 large egg white
¾ cup sugar
2 tablespoons golden syrup
Pinch of salt
1 teaspoon vanilla extract


Devil’s Food Cake

Preheat oven to 350F
In a medium bowl combine the flour and baking powder, and sift twice. Set aside.

In another bowl place the cocoa powder and add the boiling water, mix well and then add the milk and the vanilla extract.
Beat the butter and the sugars until light and fluffy. Slowly pour the oil and mix until well combined
Add the eggs, one at the time, until a smooth texture.

Add 1/3 of the flour mix to the butter/egg mixture until well incorporated. Add approximately ½ of the cocoa mix to the batter, and mix lightly until combined. Repeat the previous steps until the lst 1/3 flour mix.

Spoon the batter into cupcakes cases.

Bake for 18 to 20 minutes, or until a wooden skewer inserted in the center of the cupcake comes out clean.

Remove and let the cupcakes cool on a wire rack.

Fluffy Marshmallow

Place all the ingredients in a heatproof bowl and place the bowl over a sauce pan of boiling water. Whisk using a stand mixer until frothy and slightly opaque, about 10 to 15 minutes.

Remove from the heat and continue to whip on high speed until the mixture turns white and thick and holds its shape.


Use a cupcake corer of a knife make a deep opening in the center of the cupcake.

Spoon the raspberry jam into each opening.

Frost the cupcakes with the fluffy marshmallow using a piping bag or spatula. If desire torch lightly the marshmallow but be careful with the cupcake liners.

If you enjoy this cake, you might want to check on Chiffon Black Forest Cake or the Chocolate Cake with Ganache and Fresh Raspberries.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Brown Butter Chocolate Chip Cookies

For the longest time I wanted to bake using browned butter…and did not know what to bake until I thought…why not use the brown of the butter for the chocolate chips cookie? And it was exactly what I did.

I just could not believe the aroma that came from browning the butter…I felt like drinking the melted butter…of course I did not, but the smell was very inviting. It is a very simple recipes, very similar to the recipe of my chocolate chips cookies (well, I did not have enough brown sugar, so completer with what I had with regular sugar) and added an extra step for browning the butter, but let me tell you, well worth  the extra pan that I had to wash.

Before I forget, I just added a new page, TRAVEL. There you can find pictures from our recent travels, if you are interested in seeing it…be warned,  it is kind of long, so get some popcorn and a drink :)

Now back to the recipe…


½ cup (1 stick) butter
2/3 cup packed brown sugar
1 large egg
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2/3 cup chocolate chips
2/3 cup chopped walnut


Place the butter in a small pan on medium heat. Let the butter melt by stirring frequently, once the butter melts and begins to foam, continue to cook until brown specks start to form. Be careful so you do not burn it. The butter will have a wonderful nutty aroma. Remove from the heat and let it cool down.

Preheat oven to 3500F degrees.

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

In a mixing bowl, using an electric mixer cream together the browned butter, sugar, eggs, and vanilla extract.

Combine dry ingredients to the creamed butter. Stir in the chocolate chips and the walnut.

With the help of two spoons, spoon the dough on to a wax paper, cover cookie sheet or a silicone mate, 1 inch apart.

Bake for 10 to 12 minutes or just until edges are slightly brown.

Makes two dozen cookies.

Did you know that browned butter is “beurre noisette” in French? It means hazelnut butter and it is often used in French pastry production. The process of browning the butter starts with placing the butter in heat until the butter melts and begins to foam. The color will be from a yellow to golden tan to a toasty brown. Brown butter is very versatile and can be used wherever butter is used.

Thank you for stopping by Simple Recipes and have a great week!