Chocolate Lava Cakes

Ingredients
 Baking spray, for spraying custard cups

 1 stick butter
 2 ounces bittersweet chocolate
 2 ounces semisweet chocolate
 1 1/4 cups powdered sugar
 2 whole eggs
 3 egg yolks
 1 teaspoon vanilla
 1/2 cup all-purpose flour
 Vanilla ice cream, for serving

Directions
1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and
place on a baking sheet.

2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl
on high until the butter is melted, about 1 minute. Whisk until the chocolate is also
melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then
add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1
minute. Invert on individual plates while warm and serve with vanilla ice cream.
 Ice Cream Layer Cake

Ingredients
 1 pound cake

 1 cup vanilla ice cream, slightly softened

 4 large peanut butter cup candies, roughly chopped
 1 cup chocolate ice cream, slightly softened
 1/2 cup chocolate candies, such as M and Ms, roughly chopped
 1 cup chocolate chip ice cream, slightly softened
 Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering
the top

Directions
1. Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with
plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the
chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice
cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on
top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the
remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then
fold over the plastic wrap and place in the freezer until frozen, about 4 hours.

2. When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the
wrapping completely. Slice to serve.
 Pina Colada Cake
Ingredients
For the frosting and topping:
 2 1/2 sticks unsalted butter, at room
temperature
 Pinch of salt
 2 1/4 cups confectioners' sugar
 1/3 cup cream of coconut
 1/2 cup coconut flakes, toasted
 1/4 cup chopped dried pineapple
Basic Vanilla Cake
 2 sticks unsalted butter, at room temperature,
For the cake: plus more for the pans
 Basic Vanilla Cake, baked and cooled, recipe
follows  3 cups all-purpose flour, plus more for the
pans
 1/4 cup pineapple juice  1 tablespoon baking powder
For the filling:  1/2 teaspoon salt
 1 1/4 cups chopped dried pineapple  1 1/2 cups sugar
 4 large eggs, at room temperature
 1/2 cup pineapple juice  1 tablespoon vanilla extract
 1/4 cup cream of coconut  3/4 cup heavy cream
Directions
For the frosting and topping:
1. Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the
pineapple juice, letting it soak into the holes; set aside.
2. Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a
medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid
is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
3. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy,
1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the
mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on
a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake
layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and
dried pineapple.
Basic Vanilla Cake
1. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment
paper; butter the parchment and dust the pans with flour, tapping out the excess.
2. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a
large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to
medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may
look separated at this point.)
3. Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter
mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
4. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring
back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge
of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the
cakes with a long serrated knife to make them level, if desired.
 Lemon Meringue Cake
Ingredients
For the meringue:
 4 large egg whites

 1 cup sugar
 Pinch of cream of tartar
 1/2 teaspoon vanilla extract
For the cake:
 Basic Vanilla Cake, recipe follows, baked and cooled
Basic Vanilla Cake
 2 sticks unsalted butter, at room temperature, plus more
For the lemon curd: for the pans
 3/4 cup sugar
 3 cups all-purpose flour, plus more for the pans
 6 large egg yolks  1 tablespoon baking powder
 1/3 cup fresh lemon juice  1/2 teaspoon salt
 1 tablespoon finely grated lemon zest  1 1/2 cups sugar
 1 tablespoon plus 1 teaspoon cornstarch  4 large eggs, at room temperature
 Pinch of salt  1 tablespoon vanilla extract
 6 tablespoons cold unsalted butter, cut into small pieces  3/4 cup heavy cream

Directions
For the cake:
1. Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small
saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking,
whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then
strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set,
at least 2 hours.
2. Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water
(do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove
the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until
stiff, glossy peaks form, 6 to 8 minutes.
3. Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the
edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of
a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1
day.
Basic Vanilla Cake
1. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment
paper; butter the parchment and dust the pans with flour, tapping out the excess.
2. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a
large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to
medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may
look separated at this point.)
3. Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter
mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
4. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring
back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge
of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the
cakes with a long serrated knife to make them level, if desired.
Ice Cream Crunch Cake
Ingredients
 2 1 1/2-quart containers vanilla ice
cream

 1 9-ounce package chocolate wafers

(such as Nabisco Famous)
 1 7-to-8-ounce bottle chocolate shell
ice cream topping
 1 1 1/2-quart container chocolate ice
cream
 5 cups whipped cream
 Rainbow sprinkles, for decorating
(optional)

Directions
1. Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla
ice cream soften at room temperature.

2. Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream
on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the
freezer.) Freeze until firm, about 45 minutes.

3. Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add
the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

4. Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the
vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture
over the chocolate ice cream. Freeze until set, about 1 hour.

5. Remove the remaining container vanilla ice cream from the freezer 15 minutes before
assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then
smooth the top with an offset spatula. Freeze until firm, about 2 hours.

6. To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the
inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

7. Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20
minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe
along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer;
remove 15 minutes before serving and slice with a hot knife.
 Beatty's Chocolate Cake
Ingredients
 Butter, for greasing the pans
 1 3/4 cups all-purpose flour, plus more for
pans
 2 cups sugar
 3/4 cups good cocoa powder
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon kosher salt
 1 cup buttermilk, shaken
 1/2 cup vegetable oil
 2 extra-large eggs, at room temperature
 1 teaspoon pure vanilla extract
 1 cup freshly brewed hot coffee  1/2 pound (2 sticks) unsalted butter, at room
 Chocolate Buttercream Frosting, recipe temperature
follows  1 extra-large egg yolk, at room temperature
 1 teaspoon pure vanilla extract
Chocolate Frosting:
 1 1/4 cups sifted confectioners' sugar
 6 ounces good semisweet chocolate
 1 tablespoon instant coffee powder

Directions
1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with
parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric
mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl,
combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the
wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine,
scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans
and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30
minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula,
spread the top with frosting. Place the second layer on top, rounded side up, and spread the
frosting evenly on the top and sides of the cake.
Chocolate Frosting:
1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir
until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-
high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and
continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar,
then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the
chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread
immediately on the cooled cake.
German Chocolate Cake
Ingredients
Cake:
 1 cup vegetable oil, plus more for greasing the pans
 2 1/2 cups all-purpose flour, spooned and
leveled, plus more for dusting the pans
 1/4 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1/2 teaspoon fine salt
 4 ounces semisweet chocolate, roughly chopped
 2 cups granulated sugar
 3 large eggs, at room temperature
 1 cup milk
Filling:
 1 1/2 cups pecans  1/4 teaspoon fine salt
 1 cup milk
 1 1/2 cups sweetened shredded coconut
 3 large egg yolks Frosting:
 3/4 cup packed light brown sugar  8 ounces semisweet chocolate, chopped
 4 tablespoons unsalted butter
 1 cup plus 2 tablespoons heavy cream
 1/4 cup corn syrup
 1 teaspoon vanilla extract
Directions
Special equipment: A pastry bag fitted with a star tip
1. For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with
flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
2. Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir.
Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted
completely; set aside.
3. Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth.
Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three
additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and
mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix.
Divide the batter evenly between the prepared pans.
4. Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans
for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool
completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem.
It will soften once the cake is assembled or if the layers are baked the day before.)
5. For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8
to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the
brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the
mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of
eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir
in the coconut and pecans; set aside to cool.
6. For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium
heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until
smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20
minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric
mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become
hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon
about 1 cup frosting into a pastry bag fitted with a star tip.
7. To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the
second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and
decorate around the top edge of the cake with the frosting in the pastry bag.
8. Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.