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Cakes - Coffeecakes

View Our Alphabetical Recipe Index for Cakes - Coffeecakes
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I don’t know why I call this old-fashioned but let’s just call it that to distinguish this style of bubka from the other, more bready one that many of us already bake which is also a fine bubka. But this one is spectacular: dense, mushy, rich, almost chewy and reminiscent of Russ and Daughters and Cheskie’s in Montreal. This is beyond wonderful and very Danish-tasting. Just make sure you follow the technique closely. It makes all the difference in how it turns out. P.S. It gets better every day after baking. If you like this and like chocolate, you’ll also appreciate the Old-Fashioned Chocolate Bubka. Whatever you do make sure you use the best, most freshest cinnamon you can find (Spice House, Penzeys, King Arthur or Costco)

Paneforte or ‘strong bread’ is a delicious, candied confection, more than a cake. It dates back to the Crusades and is a predecessor of modern day fruitcake.It is often available in Italian food stores at Christmas but you can make one anytime. This version has a lovely hint of chocolate and a bite of extra spice – it is dense and chewy, and nicely studded with chunky whole almonds in each bite.

A travesty to some; heaven-in-a-fruitcake for others.

A dense chocolate pound cake enlivened with dried sour cherries, chunks of chocolate and nuts laced with brandy. You can also try a coffee liqueur such as Khalua.

This is superb for a party or brunch. It is different and satisfying – not quite chocolate soufflé cake and not a cheesecake but somewhere in-between. It is as good served chilled in wedges with warm white chocolate sauce as it is slightly warm out of the oven, with caramel sauce or whipped cream or even a scoop of softened vanilla ice-cream. Use leftover chocolate cake such as Classic Dark Chocolate Layer Cake and leftover Notting Hill Brownies (without any nuts in it) or your own. If you are really time-pressed, use leftover store-bought or a mix. I give you permission for the final results of this cake are more than the sum of the parts (although homemade everything makes it cake Utopia). And if you don’t have enough cake  - use more brownies; or vice versa or make up the difference with the bread chunks. It is a flexible recipe. Chocolate extract is optional but a nice touch. Nielsen Massey makes it and can advise you where to find it online or in stores.


This is a quick version of the French chocolate yeast bun. A rich dough hides a sweet cache of chocolate. The perfect foil for tea, coffee, or espresso. A wee bit of heaven reminiscent of a classic pain au chocolat.

Robin Hood Cake and Pastry Flour does wonders in this tender cake and buttermilk does the rest.

A lovely combo - fresh carrot cake with a rich chocolate spin.Carrot cake was ubiquitous in the 80s. No sandwich shop or cafe was without one. This version marries the moistness of the original spicy cake with mellow tones of chocolate. Finished with a chocolate cream cheese icing. 

This recipe calls for a cup of brewed chai tea. You may use any spice and orange tea. The notion of chocolate and spice makes this a perfect hospitality cake.

What did you think? Ben and Jerry's should have all the glory? This cake rocks. Use homemade cookie dough or let the Doughboy (Pillsbury) offer you a shortcut. This makes a creamy cheesecake with chunks of semi-firm dough throughout with the chunks that are on top, slightly set and cakey. This is easy, fast, and a slice of heaven.  

Bundt cakes are in the air. The requests keep coming. Here is another one. This is tender crumbed, lusciously flavored (circa Sara Lee but butter) and slices like velvet. The baker's chocolate paste is a quick trick from pastry chefs who use cocoa and hot water (or melted butter) instead of melted a square of chocolate.

It is a neat, quick truc of the trade for home bakers too. There – I divulged a trade secret.

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