This Triple Chocolate Bundt Cake is the most amazing rich chocolate ... I start with 1/2 cup vegetable oil, sour cream, and 4 ...

This Chocolate Sour Cream Pound Cake strikes the perfect balance ... Whether you're an experienced baker or trying your first Bundt cake, I've included all the tips and tricks you'll need to ...

Allow to cool completely in the tin. While the cake is baking heat the cream to shivering and stir in the remaining 100g of chocolate chips until they have melted. Set aside. Gently turn your cake ...

Mix icing sugar and lemon juice to make a thick pourable icing; once the cake is completely cold, drizzle the icing over. For chocolate bundt cake, replace 40g/1½oz of the flour with 40g/1½oz of ...

The famous chocolate ... Fold in whipped cream just until mixture is combined and no dark or white streaks remain. Cover and chill at least 8 hours or up to 24 hours. Make the cake layers Preheat ...

Prepare the ganache: Place chocolate ... ice cream is firm, at least 60 minutes. Repeat this process twice more, then cover with plastic and freeze at least 6 hours. Remove ice cream cake from ...

Give it a stir to spread out the chocolate chips.Pop on the lid and put into the freezer overnight, or until completely frozen. 5. When you’re ready to eat the ice cream, scoop out and enjoy ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

The citrusy flavor juxtaposed with the rich Bundt cake and the tangy cream cheese icing on top ... Right now, only the Chocolate Chip Cookie flavor fits the gluten-free bill.

It's time to take your favorite fall flavor beyond the Starbucks line with these recipes for pumpkin-spice inspired drinks, ...