BASIC CHOCOLATE CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
HAYDEN'S CHOCOLATE CAKE
Provided by Ina Garten
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter one 4 x 3-inch round cake pan, one 6 x 3-inch round cake pan and one 8 x 3-inch round cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the three pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it¿s thickened.
- Place a dollop of the frosting on a serving plate to hold the bottom cake layer in place. Place the 8-inch cake on the plate, flat side up. Frost the top and sides of that layer. Place the 6-inch cake in the center of the top of the 8-inch cake, flat side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down, and frost the top and sides. Pipe any remaining frosting decoratively around the cake and decorate with the candy-coated chocolates.
BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)
This is an exceptionally moist classic chocolate layer cake with a very rich chocolate butter cream frosting. The recipe comes from Larry Hayden, pastry chef at Union Square Cafi. It was printed in "The Barefoot Contessa Cookbook". If you like, you can use yogurt rather than the sour cream. It also works well as cupcakes.
Provided by blucoat
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
- To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
- Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
- To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.
DOUBLE-CHOCOLATE LAYER CAKE
From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.
Provided by Vino Girl
Categories Dessert
Time 1h5m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 20
Steps:
- CAKE: Preheat the oven to 350°F
- Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
- Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
- In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
- Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
- Pour the batter into the prepared pans.
- Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
- Peel off the parchment paper.
- FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
- Stir until completely melted, then set aside to cool to room temperature.
- Beat the butter at medium speed until pale and fluffy.
- Add the egg yolk and vanilla and beat for 1 minute.
- At low speed, slowly beat in the confectioners' sugar, about 1 minute.
- In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
- Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
- Evenly spread 1/3 of the frosting over one cake layer to the edge.
- Top with the second cake layer, rounded side up.
- Spread the remaining frosting over the top and side of the cake.
- Refrigerate for at least 1 hour before slicing.
Nutrition Facts : Calories 846.2, Fat 51.2, SaturatedFat 24.6, Cholesterol 138.7, Sodium 640.2, Carbohydrate 99.7, Fiber 7, Sugar 67.8, Protein 10.4
INA GARTEN'S CHOCOLATE CAKE RECIPE
Recipe developer Kate Shungu of Gift of Hospitality has taken Ina Garten's chocolate cake recipe and given it quite the twist.
Provided by Kate Shungu,Mashed Staff
Categories dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of two 8-inch round cake pans with parchment paper, then grease the parchment paper and sides with cooking spray.
- Place the flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon of salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.
- In another bowl, whisk together the buttermilk, oil, eggs, 1 teaspoon vanilla, and coffee. With the mixer on low, pour the wet ingredients into the dry ingredients, and mix just until combined. Scrape the bowl with a spatula to ensure all of the ingredients are mixed.
- Divide the batter between the two prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let the cakes cool for 30 minutes. Run a knife along the edges of the cakes, and invert the cakes onto a wire rack to finish cooling. The tops will sink a little in the center - that's okay!
- When the cakes are cool, prepare the buttercream by placing the butter and Nutella in a large bowl. Mix on medium with a hand mixer until light and fluffy. Add the milk, 1 teaspoon vanilla, and 1/8 teaspoon salt, and mix until combined. Add the powdered sugar, 1 cup at a time, until the frosting is thick.
- Place one layer on a cake stand or serving platter. Spoon the raspberry jam over the top and spread it with a knife or offset spatula, leaving ¼ inch of space on the edges of the cake.
- Top the jam with 1 cup of Nutella buttercream, and spread it gently. Place the second layer on top, and spread the remaining buttercream over the top and sides of the cake.
- Cut into slices and serve at room temperature.
Nutrition Facts : Calories 778 calories, Carbohydrate 116 g carbohydrates, Cholesterol 77 mg cholesterol, Fat 34 g fat, Fiber 4 g fiber, Protein 6 g protein, SaturatedFat 18 g saturated fat, ServingSize 0 g, Sodium 490 mg, Sugar 94 g, TransFat 1 g
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
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RECIPE: INA GARTEN’S DEVIL’S FOOD CAKE - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Preheat the oven to 350°F. Grease two 9×2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
- Whisk the cocoa powder and hot coffee together in a small bowl. With the mixer on low, add it into the batter.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.
INA GARTEN'S CHOCOLATE CAKE RECIPE - THE VIEW FROM GREAT ...
From theviewfromgreatisland.com
4.7/5 (418)Calories 498 per servingCategory Dessert
- Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
- Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and set aside to cool slightly.
WE TESTED INA GARTEN'S CHOCOLATE CAKE RECIPE | TASTE OF …
From tasteofhome.com
Estimated Reading Time 7 mins
- Get ready to bake. I started by prepping my pans and ingredients. First, I preheated the oven to 350°F. Next, I used butter to grease two 8-inch by 2-inch round cake pans, then I placed a parchment circle on the bottom of the pan, buttered the paper, then lightly coated the surface with flour.
- Sift dry ingredients. Once my ingredients were ready to go, I used my KitchenAid Sifter + Scale attachment to quickly combine the flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of my stand mixer.
- Combine wet ingredients. Then, in a separate bowl, I combined the buttermilk, oil, eggs and vanilla. Before adding the buttermilk I made sure to give it a few quick whisks since Ina specifically mentions in the ingredients section that the buttermilk needs to be shaken.
- Add the secret ingredient. At this point in the recipe, the batter looked (and smelled!) delicious—but I still hadn’t added Ina’s secret ingredient: freshly brewed hot coffee.
- Bake. I divided the batter between my prepared cake pans and popped them in the preheated oven. As I poured the mixture, I realized that the batter was really runny.
- Remove the cakes. After 35 minutes, I checked on the cakes—and they were perfect! Clearly, I had nothing to worry about. Ina knew what she was doing.
- Melt chocolate. While the cakes cooled, I started on Ina’s chocolate buttercream frosting. First, I chopped and melted the chocolate in a double boiler.
- Beat butter until fluffy. For the next step, I used a hand mixer to beat the butter on medium-speed until it was light and fluffy. About three minutes should do it.
- Finish the frosting. When the butter and vanilla was light and fluffy, I added the confectioners’ sugar and mixed until creamy. Then, I measured out 2 teaspoons of hot tap water, and dissolved the instant coffee powder in it.
- Frost the cake. Since the frosting contains melted chocolate, it firms up the longer it sits, so I knew I needed to work quickly. I started by placing four small pieces of parchment paper on the edges of my cake plate.
DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN | FOOD …
From foodandwine.com
4/5 Category Chocolate Cake
- Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
- In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
BAREFOOT CONTESSA | DECADENT (GLUTEN-FREE!) CHOCOLATE …
From barefootcontessa.com
- Preheat the oven to 425 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
BAREFOOT CONTESSA | CHOCOLATE CAKE WITH MOCHA …
From barefootcontessa.com
- Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn’t melted, microwave the mixture for 15 seconds.) Stir in the Kahlúa and vanilla and stir until the mixture is smooth.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
INA GARTEN'S DECADENT GLUTEN-FREE CHOCOLATE CAKE · …
From foodschmooze.org
3/5 (382)Estimated Reading Time 2 minsServings 8
TRIPLE CHOCOLATE LOAF CAKES | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
BAREFOOT CONTESSA | BEATTY'S CHOCOLATE CAKE | RECIPES
From barefootcontessa.com
- Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
- Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
- Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.
INA GARTEN'S DEVIL'S FOOD CAKE RECIPE - TASTING TABLE
From tastingtable.com
5/5 (57)Total Time 1 hrCategory DessertCalories 1332 per serving
INA GARTEN'S DOUBLE-CHOCOLATE LAYER CAKE - YAHOO
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