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.
- 15 M
- 1 H, 30 M
- 30
About Elinor Klivans
Elinor Klivans is a cookbook author and former pastry chef who specializes in home-baked sweets. Her titles include Bake and Freeze Desserts, Big Fat Cookies, Bake and Freeze Chocolate Desserts, and 125 Cookies to Bake, Nibble, and Savor. She has contributed articles to several publications, including Bon Appetit and Eating Well. Elinor resides in Camden, Maine. @klivanselinor
Chocolate Ganache
Want proof that just four everyday ingredients can turn into something spectacular? Look no further than this chocolate magic.
- 15 M
- 45 M
- 2
Southern Corn Sticks
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.
- 15 M
- 35 M
- 24
Chinese Five-Spice Chocolate Chiffon Cake
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
- 45 M
- 3 H, 55 M
- 14
Pound of Chocolate Cake
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.
- 35 M
- 2 H, 10 M
- 9
Blackout Cake from Ebinger’s
Just like the much-ballyhooed chocolate blackout cake from Ebinger’s in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich, rich frosting.
- 2 H
- 3 H, 40 M
- 43