A fast-rising home-baked white sandwich loaf that tastes–dare we say it?–better than mom’s. Way better. And just wait ’til you toast it.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
Ganache, nothing more than melted chocolate mixed with hot cream, is about as decadent as you can get. Use it as a glaze, filling, or frosting.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
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