Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients:

  • 1 can condensed milk (about 400 g)
  • 1 can round-sliced pineapples (remove water)
  • 10 red cherries
  • 1 1/2 cup all-purpuse flour
  • slightly less than 1/2 cup butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup club soda (sparkling water)
  • 1/2 teaspoon pineapple essence
  • few drops of yellow food coloring (optional)
  • 5-6 tablespoons sugar (for caramalization)

Directions:

Preheat oven to 350 degrees.

  1. Grease a baking pan with butter and arrange the pineapple slices and cherries at the base of the pan.
  2. Mix the sugar and water in a separate pan and and heat until the syrup turns brown.
  3. Pour the syrup over the pineapple slices.
  4. In a separate bowl, mix the baking soda, baking powder, and all purpose flour together.
  5. In a bowl, mix the butter, condensed milk, pineapple essence, and the food coloring. Then, add the ingredients from the previous step, along with the club soda, and mix well.
  6. Pour the batter into the pan over the pineapple slices and bake for 40-45 minutes at 350 degrees.
  7. When done, let cake sit for 10 minutes and then flip over. Serve with the pineapple slices facing up.

Black Forest Cake

Black Forest Cake

Black Forest Cake

Ingredients:

Cake:

  • 1 1/2 cup chocolate (soy/almond/regular) milk
  • 1 cup dutch process cocoa powder
  • 4 tablespoons canola/vegetable oil
  • 2 teaspoons apple cider vinegar
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting:

  • 2 tablespoon confectioner sugar
  • 1 pint heavy whipping cream
  • 1/2 teaspoon vanilla essence
  • 1 chocolate bar (milk or dark)
  • topping cherries

Directions:

Preheat the oven to 350 degrees.

  1. Warm milk (lukewarm) and mix with vinegar and cocoa powder in a bowl.
  2. In a different bowl, mix sugar (both granulated and brown), butter, oil, and vanilla extract together. Cream well.
  3. Mix the two mixtures together, and add flour, baking soda, and salt.
  4. Pour the batter into two separate 9-inch round or square pans and bake for 22-30 minutes.
  5. After baking, let both halves cool completely before removing from pan. (Separate the two halves)
  6. To make the frosting–pour the cream, confectioner sugar, and vanilla essence into a blender and whip for 30 seconds.
  7. Spread frosting over one of the cake halves and spread sliced cherries over it. Then, place the second half on top of the bottom half.
  8. Spread frosting over the top and 4 sides of the cake. Grate chocolate over the cake. Then, arrange whole cherries over the cake and serve.