On Father's Day, all it takes is cakes and cookies to win a dad's heart. Any lavish gift pales in comparison to the time and effort you put into making a dessert for him. So pick one of these delightful dessert recipes and get baking. It's time to show your appreciation for the fathers in your life!
- Malted Chocolate & Stout Layer Cake
The Irish cream frosting nicely complements the rich chocolate cake, which is wonderfully moist and has a lovely malt taste.
- 2 cups stout beer
- 1-3/4 cups butter, cubed
- 3 ounces bittersweet chocolate, chopped
- 1 cup malted milk powder
- 1 cup baking cocoa
- 1-1/2 cups sour cream
- 4 large eggs, room temperature
- 3-1/2 cups sugar
- 3-1/2 cups cake flour
- 2-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup sugar
- 1/2 cup Irish cream liqueur
- 6 large egg yolks, beaten
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups butter, softened
- 1/2 cup malted milk powder
- Chopped malted milk balls, optional
- Grease and flour three 9-in. round baking pans; set aside.
- In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand for 15 minutes.
- Preheat the oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
- Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
- In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
- Place the bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.
- Cherry Ripe cheesecake
This cheesecake, made using Cadbury Cherry Ripe bars, will be the greatest cake he's ever had.
- 200 g butternut snap biscuits
- 1/3 cup desiccated coconut
- 80 g butter melted
- 250 g cream cheese
- 1/3 cup fresh lemon juice
- 395 g condensed milk
- 3 tsp gelatine powder
- 1/4 cup hot water
- 300 ml thickened cream
- 110 g Cherry Ripe chocolate bar chopped
- Preheat the oven to 180 C.
- Lightly grease a round cake pan and line with baking paper, leaving some paper sticking out.
- Place biscuits in a food processor and process until fine.
- Transfer to a bowl and stir in coconut and butter.
- Press into the base of the pan and bake for 10-12 minutes. Allow to cool.
- Beat cream cheese, lemon juice and condensed milk until smooth and combined.
- Fold in the gelatine mixture.
- Beat the cream in a separate bowl until soft peaks form, then fold in the Cherry Ripe.
- Combine both mixtures and pour onto a chilled biscuit base. Chill until set.
- Remove cheesecake from the pan by gently pulling at paper and place on a serving plate.
- Double Chocolate Chip Cookies
These Soft & Chewy Double Chocolate Chip Cookies are created with semi-sweet chocolate chips and cocoa powder, and they're delicious! From start to finish, this simple cookie recipe takes only 20 minutes. They're great to make at any time of year, but especially for Father's Day.
- 1 stick unsalted butter 1/2 cup softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/3 cup unsweetened cocoa powder
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in the vanilla and egg and mix to combine.
- In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
- Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
- Fold in the chocolate chips.
- Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
- Bake for 8 minutes or until the edges of the cookie are firm. They will still look soft, don't worry they will continue to cook as they cool.
- Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.
- Grilled S'mores Donuts
This is an easy method for rewarming and refreshing glazed donuts, as well as improving them with a quick trip to the grill. Furthermore, when glazed donuts are grilled, the sugar melts and caramelizes, intensifying the flavor.
- 1 1/2 cups unsweetened cocoa powder
- 1 1/2 cups firmly packed brown sugar
- Pinch of salt
- 2 cups half-and-half
- 1 1/2 teaspoons butter
- 8 marshmallows or 32 mini marshmallows
- 1/2 teaspoon vanilla extract
- 6 glazed donuts
- Cooking spray
- Heat your grill for medium-low direct heat. You don't want the grill too hot or the sugar on the donuts will burn.
- In a large, heavy saucepan, stir together the cocoa powder, brown sugar, and salt. Add the half-and-half and whisk until the mixture is smooth. Place over medium heat, on your grill's side burner if you have one (or inside on your stovetop), and cook, stirring constantly with a wooden spoon or a heat-resistant spatula until the sauce comes to a boil. Reduce the heat to a gentle simmer and cook, stirring, until lightly thickened and very smooth, about 2 minutes. Keep warm.
- In a small saucepan, combine the butter and marshmallows over medium heat and cook, stirring constantly, until smooth. Stir in the vanilla and remove from the heat.
- Cut the donuts in half through the side like bagels. Sandwich a heaping spoonful of the marshmallow goo between the halves of each doughnut. Coat the doughnuts on both sides with cooking spray.
- Put the donuts on the grate and cook, turning and rotating a few times, until they are browned but not burned, about 40 seconds per side. The sugar glaze should melt and caramelize.
- Transfer the donuts to plates, and serve with the chocolate sauce for dipping.
- Mint Irish Cream Brownies
Baileys is not only used in the icing of this recipe, but it is also baked right into the brownie. As a result, it's really tasty and ideal for a sweet-toothed dad.
For The Brownies:
- Cooking spray
- 1 box brownie mix
- 2 large eggs
- 1/2 c. vegetable oil
- 1/4 c. Baileys Original Irish Cream
For The Frosting:
- 1/2 c. (1 stick) butter, softened
- 3 c. powdered sugar, divided
- 1/4 c. Baileys Original Irish Cream
- 1/2 tsp. mint extract
- Pinch of kosher salt
- Green food coloring
- 1/2 c. chocolate chips, melted
- Make brownies: Preheat the oven to 350°. Line a 9"-x-9" pan with parchment paper and grease with cooking spray. In a large bowl, whisk together brownie mix, eggs, oil, and Baileys. Pour into the prepared pan and bake until a toothpick inserted in the middle of brownies comes out with a few moist crumbs, 30 minutes. Let cool.
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add 2 cups powdered sugar and beat until smooth, then add Baileys, mint extract, and a pinch of salt and beat until combined. Add remaining cup of powdered sugar and a few drops of green food coloring and beat until smooth.
- Frost cooled brownies, then drizzle with melted chocolate.