Special Easter: 10 cakes recipes for the Easter

Hello beautiful women,
Easter is almost here, and i bring some spacial cake recipe to brighten your Easter. I hope you like it.
Have a nice Easter.

Three chocolate iced cake

Ingredients

. 7 eggs
. 2 cups all-purpose flour
. 2 cups sugar
. 1/2 cup oil
. 3/4 cup water
. 1 cup and 1 tablespoon of cocoa powder
. 200 g chopped walnuts
. 1 teaspoon baking
. 170 g of milk chocolate
. 170 g semisweet chocolate
. 3 cans of cream
. 300 g of chopped white chocolate
. 1 cup milk

Preparation

Preheat the oven to 180C/Gas 4. Grease and line two 22cm  tin.

1. Separate the whites and the yolks of 4 eggs and set aside.

2. Prepare the cake: beat the 4 egg whites, continue beating and gradually add the 4 egg yolks, one by one.

3. Add the flour, 1 1/2 cup  of sugar, oil, 1/2 cup of warm water, 1 cup  of cocoa powder, 100 grams of nuts and the yeast .

4. Place in a tin greased with margarine and floured. Bake in the oven for 35 minutes or until the top is firm to the touch and a skewer inserted into the center of the cake it comes out clean.

5. Prepare the mousse: Melt the milk chocolate and semisweet chocolate in bain-marie or in the microwave.

6. Mix 2 cans of cream (serum-free) and 3 whipped egg whites  (discard the yolks).

7. Make the chocolate cream: melt the white chocolate in a bain-marie or in the microwave and mix 1 can of cream  (with serum).

8. Prepare the crunchy: in a saucepan, combine 1/2 cup  of sugar and the remaining 1/4 cup  of cold water.

9. Cook it over low heat, without stirring, until it forms a syrup.

10. Turn off the heat and stir in the nuts.

11. On a smooth surface, greased with butter, spread the crisp and let it cool.

12. With a spatula, detach the crunchy and chop well.

13. Make a syrup with milk and 1 tablespoon  of powdered chocolate.

14. Cut the cake in half and moisten with the syrup.

15. In a cake tin, place a piece of cake, put the mousse over the cake and refrigerate until firm.

16. Place the other half of the cake, cover with chocolate cream and freeze for 3 hours.

17. To serve, remove the tin and over the cake, distribute crispy.

Iced cake with creamy filling

Ingredients

. 6 eggs

. 1 cup sugar

. 2, 1/2 cups of milk

. 1 cup of powdered chocolate

. 2 tablespoons of margarine

. 2 cups all-purpose flour

. 1 teaspoon of baking powder

. 1 can of condensed milk

. 1 cup of  serum-free cream

. 1 tablespoon of chocolate powder

. 1 tablespoon of brandy

. 400 g of chopped chocolate milk

. 2 tablespoons of Nutella

. 1 peeled  and chopped mango

. Strawberries 

. 2 kiwis cut into slices

Preparation

Preheat the oven to 200C/Gas 4. Grease and line two 25 cm  tin.

1. Separate the yolks from egg whites . Reserve.

2. Prepare the cake: In an electric mixer, beat 3 egg yolks and sugar until light and and get smooth.

3. Add 1 cup of milk and beat for 10 minutes.

4.Do not stop beating, add the cocoa powder, 1 tablespoon of margarine, mix the wheat flour and  the yeast.

5. Beat the 3 egg whites and gently incorporate in the cake dough.

6. Place it in a form of 25 cm diameter, greased and floured.

7. Bake in the oven for 35 minutes or until the top is firm to the touch and a skewer inserted into the center of the cake it comes out clean. Then take out the cake remove from the tin, and let cool.

8.Make a circle the center of the cake,  10 cm of  diameter and with a spoon, remove the cake crumb, carefully. Crumble the crumb cake and set aside.

9. Prepare the filling: In a saucepan, place the condensed milk, plus 3 egg yolks (discard the remaining egg white), 1 cup  of milk and 1 tablespoon of margarine.

10. Bring to boil, stirring until thickened.

11. Remove from heat and add 1/4 cup of cream. Let cool and mix with that crumbled cake.

12. With the mixture of 1/2 cup of milk, chocolate powder and cognac, moisten the bottom and the sides of the cake.

13. Place the filling in the center well, cover with wrap plastic and refrigerate for   4 hours.

14. Make the topping: Melt the chopped chocolate in bain-marie or in the microwave.

15. Mix the rest of the cream with Nutella.

16. Refrigerate until firm.

17. Then beat in  a mixer until it becomes a smooth cream.

18. Cover the cake and arrange the fruit on top.

Chocolate cake with almonds

Ingredients

. 8 tablespoons of butter

. 1 cup of sugar

. 2 eggs

. 3 tablets of dark chocolate (600 g)

. 1/2 cup of hot milk

. 1 1/2 cup of flour

. 1 teaspoon of baking powder

. 8 tablespoons of cream

. 1 teaspoon of almond extract

. 1/2 cup of toasted almond  chips

Preparation

Preheat the oven to 200C/Gas 4. Grease and line two 24 cm  tin.

1. Prepare the cake: beat 6 1/2 tablespoons butter with the sugar and egg yolks in a mixer for 5 minutes. Reserve.

2. Melt 100 g of  chocolate in the bain-marie, pour the sugar mixture and alternate with milk, wheat flour and the baking powder sifted.

3. Mix for 10 minutes. Reserve.

4. Beat the egg whites and incorporate the mass gently.

5. Pour into a greased tin with 1 tablespoon of butter and sprinkled with flour.

6. Bake in the oven for 35 minutes or until the top is firm to the touch and a skewer inserted into the center of the cake it comes out clean. Then take out the cake remove from the tin, and let cool.

7. Prepare the filling: put in a saucepan, the  cream, 1/2 teaspoon of butter and cook over high heat for 3 minutes or until boiling.

8. Remove, add 200 g of dark chocolate and the almond extract and mix well until the chocolate melts.

9. Refrigerate for 2 hours.

10. Remove the cake from the oven and remove the surface and sides.

11. Cut it in two piece and put half of the filling on one half and top with the other.

12. Use the remaining filling as cover and decorate with almond chip.

13. Serve the cake iced.

Tip: If you prefer, replace the almonds by peanuts or cashews.

Chocolate cake with strawberry

Ingredients

. 5 eggs

. 1/2 cup of sugar

. 1 cup of flour

. 3 tablespoons  of cocoa powder

. 1 teaspoon of baking powder

. 600 g of chopped chocolate milk

. 1 can of cream

. 400 g of washed strawberries

. 1/2 cup of milk

. 1 tablespoon of brandy

Preparation

Preheat the oven to 200C/Gas 4. Grease and line two 24 cm  tin.

1. Beat the egg whites and, stirring constantly, add the egg yolks and sugar.

2. Stop the mixer, mix well, slowly and gently, add wheat flour, cocoa powder and baking powder.

3. Place the cake in a tin  of 24 cm diameter, greased and floured.

4. Bake in the oven for 40 minutes or until the top is firm to the touch and a skewer inserted into the center of the cake it comes out clean. Then take out the cake remove from the tin, and let cool.

5. Prepare the filling and topping: Melt the chocolate in the microwave or in the bain-marie. Add the cream.

6. With a fork, mash the half of strawberries.

7. Remove the cake, cut in half and moisten with a mixture of milk and brandy.

8. On a cake plate spread the crushed strawberry  over the half of the chocolate .

9. Cover with the other cake piece and finish with the rest of the chocolate. Garnish with the remaining strawberries.

Tip: For the filling layers become firmer, assemble the cake in a greased ring with oil and sprinkled with sugar.

Chocolate cake 

Ingredients

. 4 eggs

. 1 1/2 cup of sugar

. 2 cups of flour

. 1 cup oil

. 1 1/4 cup of cocoa powder

. 1 cup of boiling water

. 1 teaspoon of baking powder

. 1/2 can of condensed milk

. 1/2 tablespoon of milk

. Chocolate balls or shaved dark chocolate to decorate

Preparation

1. Preheat the oven to 180 ° C.

2. Using an electric mixer, beat the eggs, sugar, wheat flour, oil, 1 cup of chocolate powder and water.

3. Add the baking powder and mix well.

4. Put the mixture in a tin greased with a little margarine and bake for 30 minutes.

5. Allow to cool in the oven. Remove the cake from tin.

6. Prepare the topping: in a saucepan, combine condensed milk, 4 tablespoons cocoa powder and milk.

7. Cook over low heat and stir constantly until you come unglued from the bottom of the pot. Put over the cake.

8. Decorate with chocolate balls or semisweet chocolate chips.

Chocolate cake with coconut with truffle filling

 Ingredients

. 6 eggs

. 1 cup sugar

. 1/2 cup of serum-free  cream

. 1 and 1/2 cup of flour

. 1/2 cup of cornstarch

. 1/2 cup and 1 tablespoon of chocolate powder

. 1 teaspoon of baking powder

. 1/2 cup milk

. 1 tablespoon of brandy or rum

. 400 g of white chocolate

. 1/2 cup sour cream

. 150 g of grated coconut

. 1 can of condensed milk

. Chantilly  to decorate

Preparation

1. Using an electric mixer, beat the egg yolks, sugar and serum-free cream.

2. Continue beating and add gradually the flour, cornstarch and 1/2 cup of chocolate powder.

3. Mix the baking powder and whipped egg whites.

4. Place in a bake tin greased with margarine and bake in preheated oven to 200 ° C for 35 minutes .

5. Prepare the filling: melt the chocolate, add the  cream, 100 g of grated coconut and condensed milk. Take the refrigerator for about 20 minutes.

6. Cut the cake in half, moisten with milk mixture of 1 tablespoon  of chocolate and brandy.

7. Fill, cover with whipped cream and the rest of the grated coconut and refrigerate until serving.

Supper fluffy chocolate cake

Ingredients

· 3 pieces of sponge cake  or chocolate cake with 20 cm diameter

syrup

· 2 cup of sugar

· 3/4 cup of water

· 1/4 cup of brandy

Filling and topping

· 3 cups of cold whipping cream

· 1/2 cup icing sugar

· 200 g chopped fresh cherry

· 100 g semisweet chocolate chips

· 100 g cherry (for garnish)

Preparation

syrup

Boil the sugar and water for five minutes. Let cool and add the brandy.

Filling and topping

Beat the cream with the sugar until becomes a  whipped cream.

assembly

Moisten one of the cakes slices with 1/3 of the sauce. Cover with 1/3 of whipped cream and sprinkle over the chopped cherry. Repeat the process with the second cake. Finish by placing the third moistened cake with remaining syrup and cover the entire cake with whipped cream and chocolate shavings. Decorate with cherries.

Easter cake

Ingredients

. 250 g of brown sugar

. 175 g of butter

. 2 tablespoons of molasses

. 3 eggs

. 60 g of cocoa powder

. 1 2/3 cup of water

. 1/2 pot of natural yogurt

. 2 1/2 cups of flour

. 3 tablespoons of baking powder

. 250 g of finely chopped raisins

. 2 tablespoons of sugar

. 1 tablespoon of lemon juice

. 200 ml of cream

. 500 g of chopped semisweet chocolate

. 250 g of Nutella

. 1/2 cup of serum-free  cream

Preparation

1. Prepare the cake dough: Beat the brown sugar with the butter until becomes a smooth cream.

2. Continue beating, add the molasses, eggs, cocoa powder, 1 cup of warm water and yogurt.

3. Add the flour mixed with the yeast.

4. Place in a form of 23 cm diameter greased with butter.

5. Bake in a preheated oven to 200 ° C for about 1 hour or until sticking a toothpick, dried skirt. Let cool and remove the cake from the tin.

6. Prepare the filling: In a saucepan, place the raisins, sugar, 2/3 cup cold water and lemon juice.

7. Cook over medium heat for 5 minutes.

8. Let cool and place in a blender beat until becomes to a paste.

9. Beat the cream into whipped cream  and refrigerate.

10. Prepare the topping: Melt the dark chocolate in the bain-marie.

11. Remove from heat and stir add the Nutella and the serum-free  cream.

12. Refrigerate until begins to harden.

13. Using an electric mixer, beat until it forms a smooth cream.

14. Cut the cake into two parts.

15. Fill with raisins cream, over the cake, put the whipped cream iced cream.

16. Place the other cake half over the whipped cream and top with the cover.

17. Garnish with chocolate curls, pralines and chocolate  eggs.

Tip: cake, filling and cover can be made the day before. Leave to fill, cover and decorate the cake only when you are serving.

Coffee mousse-cake

Ingredients

cake

· 1 cup of back coffee

· 2 cups of sugar

· 1/2 cup of  margarine

· 2 eggs

· 2 cups of flour

· 1/2 teaspoon of baking soda

· 2 tablespoons  of baking powder

· 2 tablespoons of chocolate

powder

Coffee mousse 

· 1 envelope of unflavored, uncolored  gelatin powder

· 1 can of cream

· 1/4 cup of instant coffee

· 200 g of chocolate melted milk in bain marie

· 1 tablespoon of brandy

· 4 whipped egg whites

· 2 tablespoons of sugar

coverage

· 250 g of milk chocolate

· 1 tablespoon of margarine

· 1 tablespoon of instant coffee

· 1/2 cup of cream

Preparation

cake

In a saucepan, mix the coffee and half of sugar and cook until boiling. Let cool. Using an electric mixer, beat the margarine and the rest of the sugar. Add the eggs one by one and beat. Sift the flour, baking soda, baking powder and add to the butter mixture. Switch to coffee and chocolate. Put in greased and bake in a preheated oven to 180 ° C for 50 minutes. Remove the cake from the tin.

mousse

Prepare the gelatin according to package directions. In a bowl, combine gelatin, cream, coffee, chocolate and cognac. Add the whipped egg whites with the sugar and mix. Refrigerate until begins to get harden. Cut the cake in half and fill with the mousse.

coverage

Melt chocolate in bain marie, combine margarine and instant coffee. Add the  cream and mix. Refrigerate until chilled. Beat in mixer for three minutes and cover the cake.

Chocolate cake with passion fruit cream

Ingredients

. 13 eggs

. 2 1/2 cups of sugar

. 2 1/2 cups  of  flour

. 1 cup and 2 tablespoons of cocoa powder

. 1/4 cup of boiling water

. 1 teaspoon of baking powder

. 620 ml of milk

. 5 tablespoons of  cornstarch

. 200 g of chopped semisweet chocolate

. 200 g of chopped chocolate milk

. 1 can of condensed milk

. 1 can of cream

. 1 cup of  water

. 1 cup of  passion fruit juice

. 1 tablespoon of  butter

. Chocolate liquor

Preparation

1. Place 7 eggs and 1 1/2 cup  of sugar in mixer and beat for 15 minutes or until doubled in volume.

2. Add the flour and 1 cup  of sieved chocolate and beat some more.

3. Add water, yeast and mix.

4. Grease the form with butter, line with parchment paper, pass the margarine on the parchment paper and sprinkle flour. Pour the batter into the pan.

5. Bake in preheated oven to 180 ° C for 40 minutes or until a skewer inserted into the middle comes out clean. Remove from oven, let cool and remove from the tin.

6. Prepare the chocolate cream: Dissolve 3 tablespoons  of corn starch in 500 ml of milk.

7. Mix the chocolate, condensed milk, cream and 2 tablespoons  of powdered chocolate. Cook over low heat, stirring constantly until thickened.

8. Make the passion fruit cream: In a saucepan, combine the water and 1 cup  of sugar. Cook over low heat, without stirring until it forms a syrup. Reserve.

9. Dissolve 2 tablespoons  of corn starch in passion fruit juice, add 6 egg yolks and mix.

10. Add this mixture to the reserved syrup. Cook it again over low heat, without stirring until thickened.

11. Remove from heat, mix with the remaining milk and butter. Take it to boil again over low.

12. Remove from heat and let cool.

13. Cut the cake into three pieces and moisten them with the chocolate liquor.

14. On the first piece put a chocolate cream layer.

15. Cover with the second piece and distribute the passion fruit cream.

16. Place the third piece and cover with remaining chocolate cream. Serve chilled.

Tip: assemble the cake on a  suitable dish for cake.