Tag Archives: cake

Birthday Cake: Brownie & Chocolate Chip Cookie Cake

For my sister’s birthday, I decided to attempt to make a layered cake. I was cautious and only made a 2 layer cake, next time I’ll be a little more adventurous 😉

Assembling a layered cake is not as scary as it looks and later in the post I have shared 2 of my tips for  successfully layering cake, even if it’s only 2 layer 🙂

My layering skills may be good but I definitely need to improve my cake decorating skills
My layering skills may be good but I definitely need to improve my cake decorating skills


Brownie & Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

½  cup sugar

6 tbsp butter, melted

200g all purpose flour

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

¼ cup milk

Dash of salt

⅓ cup chocolate chips


  1. Preheat oven to 350 ℉/ 180 ℃.  Using an electric mixer, beat the sugar and butter until smooth.
  2. Mix in the rest of the ingredients until a thick batter has formed. Pour the batter into an 9 inch cake pan lined with parchment paper and bake for 10-15 minutes.
  3. Let the cake cool down completely while making the rest of the layers for the cake.


Caramel Filling 

200g of medjool dates, pitted

50 ml of water

2 tbsp almond butter

A pinch of salt


  1. Blend all the ingredients together until a smooth paste forms.



¾ cup all purpose flour

½ cup cacao powder

¼ tsp salt

½ tsp baking powder

4 tbsp unsalted butter, melted

½ cup white sugar

1 large egg

2 egg whites

1 tsp vanilla extract

2 tbsp espresso

½ cup yogurt


  1. Preheat oven to 350ºF/ 180 ℃ and line a 9 inch cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking powder.
  3. In another bowl, cream butter and sugar with an electric mixer for 2 to 3 minutes or until combined. Next add egg, egg whites, vanilla, & espresso and continue whisking until incorporated.
  4. Reduce the mixer speed to low and slowly add the dry ingredients to the bowl, followed by yogurt, and gently mix until combined. The batter will be thick.
  5. With a spatula, spread mixture evenly in pan and bake for 20 to 25 minutes, or until a toothpick inserted in center of pan comes out dry. Cool on a wire rack before removing from pan and slicing into 16 squares.



  1. The first layer will be the Chocolate Chip Cookie Cake. Spread the caramel filling on top and immediately place the Brownie layer on top. Cover the cake and let it chill in the fridge until time to serve.


Tips for a successful layer cake:

Even if you’re like me and have never made a layered cake before, there are certain things you can do to ensure that the cake won’t fall apart when you try to assemble it.

  1. Let every cake layer cool down COMPLETELY before you remove it from the pan. I would strongly recommend you to use parchment paper for an easy removal from the pan.
  2. Assemble the cake directly on the plate you are serving it on. I served this cake on my mom’s fancy cutting board (sorry mom) and assembled the cake directly on the board. If you own a cake stand or any other cake displays, definitely use it.

Hopefully these tips will work for you! Let me know what tricks you use when making layered/ tiered cakes in the comments below 🙂

Italian Chocolate Ricotta Cake

Hello MedhaCooks readers!

It has been a long time since I have posted a new recipe since this past month I had 6 exams to take and I finished school. Now that I am finally finished with school I can spend more time creating new recipes and working with Sarah Barry to create beautiful photographs of my dishes!

Sarah Barry took the pictures for this  Italian Chocolate Ricotta Cake and she will be the official photographer for my Book of Avocados cookbook that will be coming out next month! If you want to see more of her work, check out her website and Instagram.



Now onto this delicious cake! This isn’t your typical overtly sweet American cake, hence the “Italian”. This cake reminds me of a bitter espresso cake I had in a farmers market in Florence. Don’t worry, this cake isn’t bitter but if you like sweeter desserts I would eat the cake with a scoop of vanilla ice cream.

Italian Chocolate Ricotta Cake
Italian Chocolate Ricotta Cake

Italian Chocolate Ricotta Cake 

(Gluten Free & Dairy Free if you use non dairy milk)

40g dark chocolate chips
3 eggs
200g crumbled ricotta
75g light brown sugar
1 tbsp vanilla extract
1/2 cup milk
30g corn starch
175g cacao powder
1. Preheat the oven to 350F and line a 9 inch cake pan with parchment paper.
2. In a microwaveable bowl, melt the dark chocolate chips for 1 minute. Set aside.
3. Separate the egg whites and the egg yolks. In a small bowl, beat the egg whites until they form soft peaks, it will resemble meringue. Set aside.
4. In a medium sized bowl, beat  the ricotta until it becomes less crumbly and more creamy (hopefully this makes sense). The ricotta won’t turn into a paste but it the crumbled ricotta should stick together. (If this step does not make sense,  just leave me a comment and I’ll help you 🙂 )
5. In the bowl with the ricotta, beat the melted chocolate, egg yolks, sugar, vanilla extract and milk together until a thick paste forms. Next fold in the egg whites, corn starch and cacao powder.
6. Pour the batter into the lined pan and bake for 35 – 40 minutes. Turn off the oven after the 35 – 40 minutes and leave the cake to cool inside the oven. Serve the cake warm with ice cream and melted chocolate. Enjoy!

Make sure we stay connected on…

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

Instagramhttps://instagram.com/medhacooks/ to see the final pictures of my creations

Pinteresthttps://www.pinterest.com/MedhaCooks/For more food, drink & travel inspiration from food blogs that I read!

Mocha Pumpkin Cake

Last Friday was my birthday & my mom surprised me with this absolutely delicious cake!

The cake is light yet dense & has a rich mocha flavor. To make this extra fancy, you can spread chocolate ganache on top or you can leave it plain. Either way it tastes amazing!

Even if it’s not you birthday, this would be a lovely dessert for Thanksgiving!

Note: You cannot taste the pumpkin purée. The purée is used to keep the cake moist without using excess amount of oil or butter.

Mocha Pumpkin Cake

(Gluten Free & Dairy Free)

3/4 cup brown sugar

1 egg

1/2 cup milk

1 cup pumpkin purée

1/3 cup cacao powder

1/2 cup chocolate chips

1/4 cup grapeseed oil or butter

1 tsp baking soda

1 tsp vanilla extract

2 cups GF oat flour or cake flour for a more ‘cake’ taste

2 tsp baking powder

1/2 cup strong, hot coffee


1) Preheat oven to 325 F & grease a 9-inch pan (preferably a cake pan).

2) In a powerful blender or food processor, combine all the ingredients & blend until smooth. Pour the batter into the prepared pan & bake for about 50 minutes or until a tooth pick inserted in the center is clean.

3) Let the cake cool & cut into 25 squares if you used a square pan or 10 slices for a cake pan. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/


Chocolate Chip Banana Cake

This Chocolate Chip Banana Cake can be made as bread and still taste delicious for breakfast!


Adapted from A World of Cake by Krystina Castella http://www.amazon.com/A-World-Cake-Krystina-Castella/dp/1603425764
Chocolate Chip Banana Cake

✅ Vegan  ✅ Gluten-Free

2 cups gluten free all purpose flour or oat flour

1 tsp baking powder

1 tsp baking soda

Pinch of salt

1 stick butter OR coconut oil (1/2 cup)

Zest of 1 small lemon

1 tsp vanilla extract

2 eggs OR 2 tbsp chia seeds + 6 tbsp water

1 1/4 cups mashed banana

3/4 cup yogurt (almond, coconut, etc)

1 cup mini chocolate chips

1) Preheat oven to 350F

2) Combine dry ingredients into a medium sized bowl.

3) In a large bowl, beat the butter, sugar, lemon zest, and vanilla until fluffy. Add eggs one at a time & mix well.

4) Stir in mashed bananas & sift flour. Lastly, fold in the chocolate chips.

5) Pour batter in a 9 inch greased cake pan & bake for 45-50 minutes until golden brown. Enjoy!