NYT Cooking: Chocolate Coconut Cake- SO GOOD. Dark chocolate and rich coconut flavor.
Ruth Reichl’s Giant Chocolate Cake
Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. (Photo: Melina Hammer for The New York Times)
Chocolate Guinness Cake NYT Cooking: 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.
NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch.
The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until when the editors determined that enough was enough. The recipe was to be printed for the last time that year. (Photo: Andrew Scrivani for The New York Times)
This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same We like ours served with a scoop of vanilla ice cream.
Coconut Cake - NYT Cooking: This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter.