Triple Chocolate Cake

 

Adapted from Sally's Baking Recipes

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. 

(Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

After frosting, refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

MXF

My Notes: Best chocolate cake ever. And I don't even like chocolate cake!

Root Beer Cake with Chocolate Root Beer Ganache

 

Taken from King Arthur Baking / Carla Hall

PREP: 30 mins / BAKE: 50 to 55 mins / TOTAL: 1 hr 45 mins

YIELD: one 10" Bundt cake

Ingredients

CAKE

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon*
• 1 teaspoon nutmeg
• 1 teaspoon star anise, ground
• 1 1/2 cups (340g) root beer, flat or fizzy
• 16 tablespoons (227g) unsalted butter, room temperature
• 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
• 2 large eggs, at room temperature
• 1/2 cup (113g) buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fresh ginger, grated fresh
• *The original recipe calls for smoked cinnamon; if you can find it, by all means use it.

GANACHE

• 1/4 cup (57g) root beer, flat or fizzy
• 4 tablespoons (57g) unsalted butter, room temperature
• 1 1/2 tablespoons unsweetened cocoa, Dutch-process or natural
• 2 cups (227g) confectioners' sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon star anise, ground
• 1/4 teaspoon salt

Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9" x 13" pan, or two 9" round cake pans.

To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes, then mix into the flour mixture.

In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture. Fold in the grated ginger.

Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9" x 13" cake, or 33 to 35 minutes for 9" layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean.

Remove the cake from the oven. Gently loosen it from the pan around the edge, if you can. Place a cooling rack on top, across the surface of the cake. Very carefully turn the cake and rack over so that the cake (in its pan) is resting on the rack. Wait 15 minutes, then carefully lift the pan off the cake, jiggling it gently first to make sure it's not stuck.

To make the ganache: In a small saucepan, bring the root beer to a boil over medium heat. Add the butter and cocoa powder, stirring until smooth. Pour the mixture into a large bowl, then whisk in the confectioners' sugar, spices, and salt until smooth and glossy. Pour over the top of the cake while still warm.

Storage information: Store any leftover cake, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

My Notes: This was a great cake. Super soft--like eating a chocolate pillow. I used diet root beer and the cake was still plenty sweet. I also ran out of root beer so used ginger beer for the ganache. And no ground anise. I put a whole pod in the boiling root beer mixture. Cooked 50 minutes, cooled 15. MXF

Banana Snacking Cake With Salted Caramel Glaze

 

From the New York Times

YIELD: 12 servings / TIME: 1 hour, plus cooling

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), melted, plus more for pan
• 1 ½ cups/185 grams all-purpose flour
• ¼ cup/50 grams granulated sugar
• ¾ teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)
• ¼ cup/60 milliliters sour cream
• 2 tablespoons dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• See notes for additional ingredients

FOR THE GLAZE:

• 4 tablespoons/65 grams unsalted butter (1/2 stick), cut into pieces
• ⅓ packed cup/70 grams dark brown sugar
• ¼ cup/60 milliliters heavy cream
•  Large pinch of fine sea salt
• ¼ cup/30 grams confectioners’ sugar
•  Flaky sea salt, for serving

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.

In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.

Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.

Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

My Notes: Best version of banana cake ever. Super moist and fluffy and the glaze is the best. I think it could use some warm spices (cinnamon, nutmeg, cardamom) or maybe just a bit of rum in the glaze. MXF

Deep Dish Chocolate Chip Cookie Cake with Caramel and Sea Salt

Adapted from Pinch My Yum

Prep Time: 15 min / Cook Time: 25 min
Yield: 8-12 huge slices, but appropriate servings would be more like 20+

Ingredients:

•     17 tablespoons butter
•     1 cup granulated sugar
•     1/2 cup packed brown sugar
•     2 teaspoons vanilla
•     2 tablespoons real maple syrup
•     2 eggs
•     2 3/4 cup flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
•     1/2 cup milk chocolate chips
•     1/2 cup caramel pieces
•     3 tablespoons heavy whipping cream
•     coarse sea salt to taste

Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.

Mix the butter and sugars together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.

Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

Notes: I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that’s how we like it.

Serves 12
Calories Per Serving: 530 / Total Fat 27.6g / Sugars 43.4g

My Notes: This cake was amazing. By far the best cookie cake I've ever made. An UNGODLY amount of butter. I feel you could go down to 15 tbsp will no ill effect. Also I only used 1 cup chocolate total instead of 1.5. I would use even more caramel next time because that was a lovely addition and I would spread it all the way to the edge. When the caramel cooks against the skillet it gets burnt and chewy. MXF

Pecan Cream Cake

From Saveur

SERVES 8–10
  

FOR THE CAKE:

• 8 tbsp. unsalted butter, softened, plus more for pans
• 2 cups flour, plus more for pans
• 1 tsp. baking soda
• ½ tsp. kosher salt
• 1 cup buttermilk
• 1 tsp. vanilla extract
• ½ cup vegetable shortening
• 2 cups sugar
• 5 eggs, separated
• 1¼ cups shredded unsweetened coconut
• 1 cup finely chopped pecans

 FOR THE FROSTING:

• 8 oz. cream cheese, softened
• 4 tbsp. unsalted butter, softened
• 3½ cups confectioners' sugar
• 1 tsp. vanilla extract
• ¼ cup roughly chopped pecans, toasted

Make the cake: Heat oven to 350°. Butter and flour three 8" cake pans; set aside. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening, and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds. Whip egg whites in a bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter between prepared pans and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, 20–22 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool completely.

Make the frosting: Using a hand mixer, beat cream cheese and butter until smooth. With the motor running, slowly add sugar and vanilla; beat until smooth.

To assemble, place one cake layer on a cake stand and spread with ⅓ cup frosting; top with another layer and spread with ⅓ cup frosting. Top with remaining layer. Cover top and sides with remaining frosting and sprinkle top with pecans; chill cake 1 hour until frosting is firm.

Candied Pineapple and Cashew-Lime Pound Cake

Tasting Table

Yield: One 5-by-9-inch pound cake 

• 2 cups granulated sugar, divided
• ½ cup water
• 1½ cups finely chopped fresh pineapple (about ½ medium pineapple)
• 4-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
• 1 cup raw cashews
• 2 sticks (16 tablespoons) unsalted butter, melted, plus 1 tablespoon at room temperature
• 1¼ cups plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• Zest and juice of 3 medium limes
• 4 large eggs
• 1 teaspoon vanilla extract

Cook Time: 1 hour 40 minutes (plus cooling) 

 

Preheat the oven to 350°. In a medium saucepan set over medium-high heat, add 1 cup of sugar and the water and bring to a simmer. Add the chopped pineapple and cook until the pineapple is translucent around the edges, about 20 minutes. Turn off the heat and use a slotted spoon to transfer the pineapple pieces to a medium bowl. Add the chopped ginger to the hot syrup, return to a simmer, cook for 2 minutes, turn off the heat and set aside.

Add the cashews to a rimmed baking sheet and cook until golden, about 5 minutes. Remove from the oven and transfer to a large plate to cool.

Grease a 5-by-9-inch loaf pan with the 1 tablespoon of room-temperature butter. Add 1 tablespoon of flour and tap the pan to evenly coat the bottom and sides. In a medium bowl, whisk together the remaining 1¼ cups flour, the baking powder and salt.

To the bowl of a food processor, add the remaining 1 cup sugar and the cooled cashews and process until the mixture is very fine, about 15 seconds. Add the lime zest and pulse the mixture until it is fragrant, about ten 1-second pulses. Add the lime juice, eggs and vanilla and process to combine. With the food processor running, add the melted butter, processing until incorporated. Add the candied pineapple and pulse 4 times to incorporate. Pour the mixture into a large bowl and add the dry ingredients, using a whisk to gently stir the batter together. Use a rubber spatula to scrape the mixture into the prepared loaf pan.

Bake the cake for 15 minutes, then reduce the oven temperature to 325°. Continue to bake until the center of the cake resists light pressure and a cake tester inserted into the center comes out clean, 45 to 55 minutes more. Remove the cake from the oven. Return the ginger syrup to a bare simmer over medium heat, then strain the syrup into a fine-mesh sieve set over a medium bowl. Discard the ginger (or save and eat like candy).

Run a paring knife around the edges of the pan to release the pound cake. Turn the cake out onto a wire rack. Use a pastry brush to coat the top of the cake with the ginger syrup. Cool completely before slicing and serving.

My Notes: I used store-bought candied pineapple (leftover candied pineapple was the impetus for trying the recipe). This turned out beautifully. Full of flavor, moist and such a lovely perfect color.

 

MXF

Hazelnut Raspberry Jelly Roll

Martha Stewart

Servings: 10

For the Cake

• Vegetable-oil cooking spray
• 1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
• 1/3 cup skinned whole hazelnuts, deeply toasted
• 1/4 teaspoon salt
• 3 large eggs plus 2 large egg yolks
• 1/2 cup granulated sugar
• 1/2 stick unsalted butter, melted but not very hot
• 3 to 4 tablespoons confectioners' sugar for dusting, plus more for towel

For the Filling

• 1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
• 1 cup very cold heavy cream
• 2 tablespoons hazelnut liqueur, such as Frangelico

Prep time: 25 mins / Total time: 3 hours

Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.

Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.

Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.

Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

Orange Syrup Cake with Candied Oranges

Makes one 10-inch cake, 10 to 12 servings

David Lebowitz / Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi

ORANGE CAKE:

•     4 oranges (or tangerines), organic or unsprayed, zested
•     1 lemon, zested
•     1 1/2 cups (300 g) sugar
•     14 tablespoons (7 ounces, 200 g) unsalted butter, at room temperature
•     3 cup (240 g) sliced almonds
•     3/4 cup (110 g) flour
•     4 large eggs, at room temperature
•     pinch of salt

SYRUP:

• 3/4 cup (180 ml) orange and lemon juice (squeeze the juice from the zested citrus)
• 6 tablespoons (75 g) sugar

CANDIED ORANGES:

• 1 orange, organic or unsprayed
• 2/3 cup (130 g) sugar
• 2/3 cup (160 ml) water

I like to grind citrus zest in the food processor with the sugar for cake recipes that call for zest since the sugar absorbs a good deal of the aromatic citrus oils from the zest. Be sure to use fruit that hasn’t been sprayed. If you don’t have a food processor, simply chop (or grate) the zest finely and add it to the butter and sugar.

In place of the sliced almonds (I used blanched, but if you choose to use unblanched, the cake will be darker and denser), the authors recommend that you use 10 ounces (280 g) ground almonds, which is often sold as almond meal or almond flour.

To make the cake, preheat the oven to 350º F (180ºC.) Butter a 9- to 10-inch (25 cm) springform pan and line the bottom with a round of parchment paper.

Grind the citrus zest in a food processor with the 1 1/2 cups of sugar until it’s finely ground. (No need to clean the bowl afterward as you’ll use it in step #4.)

In the bowl of a stand mixer, or by hand, beat the butter with the zest-infused sugar until well-combined.

Grind the almonds, flour, and salt in the food processor until the almonds are completely pulverized.

Add half of the almond mixture to the butter, then add the eggs one by one, stopping the machine a few times (if using a stand mixer) to scrape the sides down. Then add the remaining almond mixture, stirring just until incorporated.

Scrape the batter into the pan. Level the top of the batter, and bake the cake for 40 minutes, or until a toothpick inserted into the center comes out relatively clean, but a little moist. (The original recipe said to bake the cake for 50-60 minutes, so it may take longer than it took me.)

While the cake is baking, make the syrup by heating the 3/4 cup citrus juice and 6 tablespoons of sugar in a nonreactive saucepan until boiling and the sugar is dissolved, then set aside. When the cake comes out of the oven, brush the syrup liberally over the hot cake. Let cool completely in the pan.

To candy the oranges, cut the orange into 1/4-inch slices. Put the slices in a nonreactive saucepan, and add enough water to cover them well, and bring to a simmer. Blanche the slices for ten minutes, then drain well.

Put the oranges back in the saucepan and add the 2/3 cup sugar and 2/3 cup water and cook the oranges at a simmer for about ten minutes, or until they are tender and translucent.

Serving: Serve slices of the cake with your favorite ice cream, if you wish, and a slice of candied orange along with some of their syrup.

Peanut, Caramel and Chocolate Tart

Martha Stewart

Makes one 9-inch tart / Serves 10

CHOCOLATE CRUST:
1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups)
1 tablespoon granulated sugar
Salt
1 stick unsalted butter, melted

CARAMEL SAUCE:
1 1/4 cups granulated sugar
1/4 cup water
1 cup heavy cream
1/3 cup creme fraiche
1 cup roasted salted peanuts

PEANUT BUTTER MOUSSE:
8 ounces cream cheese, room temperature
1/2 cup confectioners' sugar
Salt
1 1/4 cups smooth peanut butter
1/2 teaspoon pure vanilla extract
1 cup heavy cream

CHOCOLATE GANACHE:
7 ounces semisweet chocolate (preferably 56 percent cacao), chopped
1 cup heavy cream

Prep Time:  35 minutes / Total Time:  2 hours, 30 minutes

Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.

Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche.

Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.

Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.

Assemble the tart:
Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute.

Whisk to combine. (Use immediately.)

Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.

Make ahead: Caramel sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts.

Best Ever Caramel Cake

Food & Wine

Makes one 8-inch layer cake

CAKE:
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream

ICING:
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream 


ACTIVE: 45 MIN TOTAL TIME: 4 HRS SERVINGS:

Preheat the oACven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

My Notes: This cake is even better the day after it's made.

Olive Oil Cake with Blackberries

Food & Wine

SERVINGS: Makes one 10-inch cake

CAKE:
3 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup extra-virgin olive oil
1 cup whole milk
3 large eggs
2 tablespoons grated orange zest
1/4 cup Grand Marnier

BLACKBERRIES:
2 cups blackberries
1 1/2 tablespoons sugar
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon grated orange zest


ACTIVE: 30 MIN TOTAL TIME: 4 HRS

Preheat the oven to 350°. Spray a 10-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

In a bowl, toss the blackberries, sugar, oil and zest. Let stand, tossing occasionally, until the sugar dissolves and the berries release some of their juices, about 30 minutes.

Cut the cake into wedges. Transfer to plates, spoon the blackberries alongside and serve.

Grandma Iny's Prune Cake

Pioneer Woman

Serves 12    

    FOR THE CAKE:
    1 cup Prunes
    1 cup Sugar
    3 whole Eggs
    1 cup Canola Oil
    1-½ cup Flour, Sifted
    1 teaspoon Baking Soda
    1 teaspoon Nutmeg
    1 teaspoon Allspice
    1 teaspoon Cinnamon
    1 cup Buttermilk
    1 teaspoon Vanilla Extract

    FOR THE ICING:
    1 cup Sugar
    ½ cups Buttermilk
    ½ teaspoons Baking Soda
    1 Tablespoon White Corn Syrup
    ¼ cups Butter
    ½ teaspoons Vanilla

Prep Time 25 Minutes / Cook Time 40 Minutes       

Preheat oven to 300 degrees.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.

Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!

Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.

While cake has five minutes remaining, make the icing:
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.

Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.

NOTE: There is absolutely zero “prune effect” associated with this cake. The end.

Vanilla Jasmine Sour Cream Cake

Southern Living, 2005

Makes 8 servings

    1/2 cup firm pack brown sugar                                  
    1/4 cup chop pecans                                            
    1 1/2 tablespoons vanilla jasmine loose tea leaves             
    1 1/2 tablespoons flour                                        
    1 tablespoon ground cinnamon                                   
    1/2 teaspoon allspice                                          
    1/2 cup unsalted butter melted                                 
    1 cup sugar                                                    
    2 eggs                                                         
    1 cup sour cream                                               
    1 1/4 cups flour                                               
    1 teaspoon salt                                                
    1 teaspoon baking powder                                       
    1 teaspoon baking soda                                         
    1 teaspoon vanilla extract                                     
    Whipped cream and mint leaves for garnish                      

Prep: 25 min/Bake: 40 min

Stir together first 6 ingredients in a small bowl. Set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted if jasmine vanille is not available.

Pumpkin Orange Cake

Southern Living, 2004

Makes 14 servings

    1/2 cup sugar                                                  
    1/2 cup butter softened                                        
    15 ounces canned pumpkins                                      
    1 lg. egg                                                      
    1/2 teaspoon vanilla extract                                   
    2 3/4 cups sifted cake flour                                   
    1 teaspoon baking soda                                         
    1/2 teaspoon salt                                              
    1/2 teaspoon baking powder                                     
    1/2 teaspoon ground cinnamon                                   
    1/4 teaspoon ground ginger                                     
    1/4 teaspoon ground nutmeg                                     
    12 ounces fat free evaporated milk                             
    Cooking spray                                                  
    3 cups sifted powdered sugar                                   
    6 ounces low fat cream cheese softened                         
    1 teaspoon grated orange rinds                                 
    2 cups mandarin oranges in light syrup, drained                
    1 cup pomegranate seeds (about 2)                              

You can also prepare this in a 13 x 9-inch pan (bake fo 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 21 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

Preheat oven to 350°.

Place granulated sugar and butter in a large bow and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered suger and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheem frosting over top, but not sides of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.


CALORIES 338 (26% from fat), FAT9.6g (sat 5.9g. mono 2g. poly 0.4g): PROTEIN 5.9g, CARB 58.5g, FIBER 1.2g, CHOL 28mg IRON2.3mg SODIUM 354mg CALC 102mg

MY NOTE: Oranges are small and slippery--make sure the frosting comes almost to edge so that the slices have something to stick to.  May need two rows of oranges (3-4 c).  I used 8 oz. of cream cheese and 1/3 cup more powdered sugar (may want to use 1/2 c more).  Used cherry preserves instead of pom seeds and was just fine.

MXF

Apple Cake with Caramel Glaze

Real Simple, 2005

Makes 16 servings

    Caramel Glaze                                                  
    1 1/2 cups unsalted butter room temp                           
    1 cup sugar                                                    
    1 cup light brown sugar                                        
    3 eggs                                                         
    3 cups flour                                                   
    1 teaspoon baking soda                                         
    3 teaspoons cinnamon                                           
    1/2 teaspoon nutmeg                                            
    1/2 teaspoon salt                                              
    5 granny smith apples peel, core, 1/2-in dice                  
    1 1/4 cups coarse chop pecans                                  
    2 1/4 teaspoons vanilla extract                                

This rich, moist cake travels exceptionally well in its baking pan.

Heat oven to 325° F.

In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.

With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.

CALORIES 436.34(51% from fat); FAT 24.92g (sat 11.71g); PROTEIN 4.78mg; CHOLESTEROL 84.81mg; CALCIUM 39.49mg; SODIUM 135.54mg; FIBER 2.59g; CARBOHYDRATE 50.94g; IRON 2.02mg

Tropical Coconut Cake with Mango Sauce

InStyle

Makes 10-12 servings

    1 ripe mango peel, chop                                        
    2 tablespoons lime juice                                       
    1 pound yellow (lemon) cake mix                                
    11 ounces mandarin oranges                                     
    1 stick unsalted butter melt                                   
    1/4 cup vegetable oil                                          
    4 eggs                                                         
    8 ounces crushed pineapple drain & reserve juice               
    2 cups heavy cream                                             
    1 package unflavored gelatin                                   
    1 cup sweet flaked coconut                                     

Puree mango and lime juice in blender until smooth. Set aside. Heat oven to 350"F. Grease and flour two 9" round cake pans. In large bowl beat cake mix, oranges, butter, oil and eggs; pour into prepared pans.

Bake 27-32 min., or until wooden pick inserted in center comes out clean. Remove cakes from pans and cool on wire rack. While warm, poke holes in top with wooden skewer; brush with pineapple juice. In medium bowl whip cream; stir in gelatin and pineapple. Place one cake layer on platter; spread with cream mixture. Top with second layer; frost sides and top. Cover all with coconut. Refrigerate at least 1 hour before eating. Serve with mango sauce.

MY NOTE: If you make as cupcakes, do not overfill!  I wonder if a tsp. of vanilla would help the flavor of whipped cream.

MXF

Honey Cake

Misc. Sources

    3 cups flour                                                   
    1 teaspoon baking powder                                       
    1 tablespoon cinnamon                                          
    1 tablespoon baking soda                                       
    1/2 cup shortening                                             
    1 cup sugar                                                    
    3 eggs                                                         
    3/4 cup honey                                                  
    1 orange zest                                                  
    1/2 cup plumped raisins                                        
    1 cup extra strong coffee                                      

Preheat oven to 325.

Sift together flour, baking powder, cinnamon and baking soda.

In a separate bowl, cream shortening and sugar. Add eggs one at a time, alternating with honey.

Add dry ingredients to wet, alternating with coffee. Be careful not to overbeat.

Fold in zest and raisins.

Pour into 10" tube pan and bake for one hour.

Cool 30 minutes then remove from pan to fully cool.

Cherry Cornmeal Upside Down Cake

Adapted from Bon Appetit, June 2008

    3/4 cup unsalted butter room temp (1.5 sticks)                 
    1/4 cup pack dark brown sugar                                  
    2 teaspoons balsamic vinegar                                   
    3 cups pitted cherry (ab. 21 oz)                      
    1 1/4 cups flour                                               
    1/4 cup cornmeal                                               
    2 teaspoons baking powder                                      
    1/4 teaspoon salt                                              
    1 cup sugar                                                    
    2 eggs separate                                                
    3/4 teaspoon vanilla extract                                   
    1/2 cup whole milk                                             
    1/4 teaspoon cream of tartar                                   


Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

MY NOTE: Cake part is awesome. Love the cornmeal. Topping part needs work. Firstly, not enough caramel glaze--double it next time. Secondly, the cherries were bland. Maybe sour cherries? Or a splash of brandy or cherry liqueur. Or both. Any fruit topping would work here. Overall, tasty, but not amazing.

MXF

Candy Cane Cake

Misc. Sources

Makes 8-10 servings

    1 cup sifted pastry or cake flour                             
    1 3/4 cups sugar                                              
    12 egg whites room temp                                       
    1 teaspoon cream of tartar                                    
    1/4 teaspoon salt                                             
    1 teaspoon vanilla extract                                    
    1 teaspoon almond extract                                     
    8 ounces peppermint candies                                   
    2 cups heavy cream                                            

Prep and Cook Time: 1 hour, 30 minutes.

For a shortcut version, start with a store-bought angel food cake. The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. To maximize the dramatic look of this cake, add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.

Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.

In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.

Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.

Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.

In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.

Nutritional Information
Calories: 498 (36% from fat); Protein: 75g; Fat: 20g (sat 12); Fiber: 0.2g; Sodium: 174mg; Cholesterol: 72mg

Coconut Pecan Frosting

Martha Stewart Living, 2007

Makes enough for one 9-inch 3-layer cake

    3 egg yolk                                                     
    12 ounces evaporated milk                                      
    1 1/4 cups packed light brown sugar                            
    12 tablespoons unsalted butter pieced, room temp               
    1 teaspoon vanilla extract                                     
    1/4 teaspoon salt                                              
    7 ounces sweet flaked coconut                                  
    6 ounces pecans toast, coarse chop                             

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.