Desserts
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms
For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could Make sure your olive oil tastes delicious and fresh
This boozy variation on classic carrot cake is imbued with both freshly grated and ground ginger, giving it a spiced aroma that pairs wonderfully with the rum-soaked raisins and crushed pineapple (which makes the cake particularly tender) Rum plays a central role in this cake: It’s first used to soak raisins until plump, then the leftover liquid is added to the cake batter as well as the frosting, ensuring very little waste and a cake that lives up to its name Slowly beating the cream cheese into the butter-sugar mixture will ensure a sturdy frosting that can stand up to the heft of the cake layers
This classic carrot cake recipe is not overly spiced, and it has texture from the grated carrots, shredded coconut, chopped nuts and raisins. Discover more ideas for the big day at NYT Cooking.
Indulge in this refreshing and creamy lemon yogurt cheesecake, featuring a perfect balance of tangy lemon zest and juice, smooth Greek yogurt, and a buttery graham cracker crust.
Indulge in a stunning, magenta-swirled no-bake cheesecake, made with fresh or frozen raspberries and a touch of crunch from its seeds. Perfect for year-round indulgence, with a creamy texture and vibrant color.