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For all white chocolate lovers out there…



For the White Chocolate Mud Cake

100g unsalted butter, chopped

100g white chocolate, chopped

3/4 cup caster sugar

6 tablespoons milk

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon vanilla extract

1 egg, room temperature

For the White Chocolate Ganache

4 tablespoons whipping cream

100g white chocolate, chopped finely


  • Preheat oven to 170°C. Grease a deep 15cm round cake pan and line the base and sides with baking parchment.

  • Combine chocolate, butter, sugar and milk in a medium saucepan; stir over low heat until smooth and melted.

  • Cool for 15 minutes. Stir in flour, baking powder, baking soda, vanilla extract and egg. Pour mixture into pan.

  • Bake, uncovered, for about 1 hour. Cool the cake in pan. Meanwhile make ganache by bring the cream to a boil.

  • Pour over chocolate in a heatproof bowl and stir with a wooden spoon until chocolate is melted. Cover bowl.

  • Refrigerate, stirring occasionally, for about 30 minutes until thick and spreadable. Turn the cake, top-side up

  • Place on a cake stand. Spread ganache over top and sides of the cake. Decorate with chocolate curls, if desired.

Bring a bit of sunshine in your kitchen this winter with the bright and sunny Peach & Almond slice. Adapted from Happy Home Baking, the underlying base is a spongy layer of almond infused cake. While you may use other nuts like hazelnut or pecan nuts, I think almonds are the perfect pair when it comes to fruit desserts like this one. I used canned peaches here, fresh ones are nowhere to be found at this time of the year but substitutions such as apricots, mangoes and plums are very much allowed. Serve with freshly whipped cream, if you can.



100g unsalted butter, room temperature

30g + 60g caster sugar, divided

2 large eggs, separated

1 teaspoon vanilla extract

80g all purpose flour

1/2 teaspoon baking powder

70g ground almonds

6 peach halves, fresh or canned

50g almond flakes


  • If using canned apricots, wash them to remove the syrup, drain, pat dry with paper towel and set aside.
  • Place butter in a mixing bowl, beat with a wooden spoon or a balloon whisk till smooth. Add the sugar.

  • Continue to beat until mixture is light and fluffy. Gradually add egg yolks, whisking after each addition.
  • Add vanilla extract, whisk to combine. In a clean mixing bowl, beat the egg whites with an electric mixer.

  • Add half of the sugar and turn to high speed and beat the mixture. Continue to add in remaining sugar.
  • Beat until the egg whites reaches the soft peak stage. The egg whites should appear smooth and glossy.

  • Add the beaten egg whites into the butter and egg yolk batter in 2 separate additions, folding gently.
  • Sieve over the flour, baking powder and ground almonds. Fold with the spatula until just combined.

  • Spoon batter into a 18cm square pan lined with parchment paper. Spread and smooth it out evenly.
  • Arrange the peaches, cut side down. Sprinkle the almond flakes on the surface of the exposed batter.

  • Bake in preheated oven at 180 degrees C for about 30-35 mins or till the almond flakes start to brown.
  • Remove from oven and leave to cool in pan for 5 mins. Serve warm or cold. Makes 6 individual slices.

Smells of Almonds & Peaches

The Hershey’s one-bowl Syrup Cake is meant for the lazy days when you do not feel like shopping for a long list of ingredients or dirtying your spotless kitchen to satisfy your craving for chocolate cake. I got this bottle of Hershey’s chocolate flavoured syrup from Bagatelle since the start of this year but it took me this long to figure how to put it to good use. The ideal recipe for novice bakers who want to impress with their debut chocolate cake, the Hershey’s syrup cake only calls for everyday pantry ingredients and minimal baking skills.



For the Chocolate Cake

1/2 cup butter, softened

1 cup caster sugar

4 eggs, room temperature

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1 1/2 cups Hershey’s Syrup

For the Chocolate Frosting

1 cup icing sugar, sifted

100g cream cheese, room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/2 cup Hershey’s Syrup


  • Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat butter, sugar and eggs until thoroughly blended in large bowl.

  • Add flour and baking soda, blending well. Add the chocolate syrup and mix thoroughly. Spread the batter in prepared pan.

  • Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack.

  • Cream together cream, unsalted butter and vanilla extract.  Add the icing sugar slowly and keep on creaming the mixture.

  • Add chocolate syrup gradually to the frosting and blend till smooth. Frost the cake and garnish as desired. 8 to 10 servings.

Hot and spicy, this rich chocolate drink will warm you right up to your toes on chilly winter days. The mellow blend of Hershey’s Chocolate Syrup and Nescafé Instant Special Filtre is further enhanced by a faint sprinkling of finely ground cinnamon and a generous scoop of mildly scented vanilla ice cream. The recipe, from Hershey’s Kitchen, makes a single serving which pairs well with the chocolate cake above.



1-1/2 to 2 tablespoons Hershey’s Syrup

1-1/2 to 2 teaspoons powdered instant coffee

3/4 cup (6 oz.) boiling water

1 scoop vanilla ice cream

Dash of ground cinnamon


  • Combine syrup and instant coffee in large coffee mug. Add water, stirring mixture until well blended.

  • Top with ice cream; stir to blend. Sprinkle with dash of cinnamon. Serve immediately. One serving.

Hershey’s Chocolate Syrup

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