Black Forest Cake

As soon as we got back to California, I was desperate to bake something, and for some reason I was stuck on Black Forest Cake. I hate the goopy, overly sweet cherry filling that you find in grocery store black forest cake, and I wanted something a little more sophisticated. This cake was perfect, especially after chilling for about 8 hours, which allows the flavors to really develop and blend.
You should be able to find Kirschwasser (cherry brandy) at any well-stocked liquor store.

(adapted from Diana’s Desserts)
For The Cake:
8 ounces bittersweet chocolate, cut into bits
8 tablespoons (3/4 stick/3 oz/85g) unsalted butter
2 teaspoons vanilla extract
l/2 cup water
8 large eggs, at room temperature
1 1/3 cup granulated sugar
1 1/3 cup cake flour
3/4 teaspoon salt

For The Filling:
2 14-ounce cans sour cherries, drained, reserving the juice and a few cherries for garnish
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirschwasser

For The Syrup:
1/2 cup granulated sugar
1/2 water
l/4 cup Kirschwasser

For The Chocolate Whipped Cream:
l envelope (1/4 oz./7g) unflavored gelatin
3 tablespoons Kirschwasser
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners’ sugar
l teaspoon vanilla extract

For Garnish:
1-1/2 cups chocolate shavings or chocolate curls
Cherries

To make the cake:
Preheat the oven to 350 F.

Grease and flour 3 9-inch round cake pans, and line the bottoms with wax or parchment paper.

Combine the butter, chocolate, and water in the top of a double boiler and melt together, stirring occasionally. Stir in the vanilla and set aside.

Sift the flour and salt together onto a piece of wax paper and set aside.

Beat the eggs and sugar in the bowl of a stand mixer on medium-high for about 10 minutes. You’ll know when it’s ready when you can drizzle a ribbon of egg mixture and it sits on the surface for a few seconds before blending back in with the rest off the egg.

Carefully fold the sifted flour mixture into the eggs.

Fold in the chocolate mixture, then pour into prepared pans and bake at 350 F for about 20 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pans for about 5 minutes, then turn the layers out to cool on wire racks.

To prepare the filling:
Combine the cherry juice, sugar, and cornstarch in a small saucepan, and simmer, stirring, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in the cherries and Kirschwassser, and let cool.

To prepare the syrup:
Boil the sugar and water together in a small sauce pan until sugar is completely dissolved. Remove from heat and stir in the Kirschwasser. Set aside.

To prepare the whipped cream:
Stir the gelatin and Kirschwasser together in a small saucepan, and let the gelatin soften for 5 minutes.
Place over low heat, stirring until the gelatin is dissolved, then remove from heat.
Beat the cream until it has soft peaks, then add the cocoa, powdered sugar, and vanilla, and beat until it hold stiff peaks. If the gelatin mixture has become cloudy, heat gently just until clear before adding it to the cream, otherwise, turn the mixer speed to low and gradually add the mixture in a smooth stream and beat well for about 30 seconds.

To assemble the cake, you can go for the more rustic look, or the more elegant look. If you’re going for elegant, assemble it inside the sides of a springform pan.
Place one layer on a plate, brush liberally with syrup, spread with half the cherry filling, then top with a layer of whipped cream. Add the second layer of cake, and repeat. For the top layer, brush with syrup and top with whipped cream.
If you’re assembling it inside the walls of a springform pan, let it chill that way for a few hours before continuing with the decoration.
Otherwise, spread the remaining whipped cream around the side (this is optional), sprinkle some chocolate shavings over the top, and decorate with reserved cherries. You could also pipe some of the whipped cream decoratively around the top, for a more elegant look.
Chill at least 6 hours before serving.

Macadamia Coconut Cake

Don’t mind the legs sticking out of the cake slice…it’s just the design on the plate.

This was a wonderful dessert for our Hawaiian-inspired dinner.  It includes macadamias and coconut (two very rich things), white cake, and fluffy meringue icing (very light).  They balance each other out perfectly!

I was a little nervous about cutting a single cake into 3 layers, but it is firm enough that it wasn’t a problem at all.  Just use a good serrated knife and take your time.

(adapted from Epicurious)

Cake:
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup sugar
1 1/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 large egg whites

Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.

In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.

In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.

Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.

Filling:
1/3 cup plus 3 tablespoons sugar
3/4 cup macadamia nuts
3 large egg yolks
3/4 cup milk
2 tablespoons cornstarch
3/4 teaspoon vanilla extract
1/4 cup chilled heavy cream

In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)

In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)

In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.

Frosting:
1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt

Make frosting:
In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.

1 cup sweetened shredded coconut for coating cake
macadamia nuts brushed with honey for garnish

With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Press coconut onto sides of cake. 

Garnish with macadamia nuts.

Bûche de Noël

My mom always used to make Buche de Noel for Christmas, and this year she passed the torch to me.  I am glad I made a rolled cake this summer – it made this recipe a lot less intimidating.  There are quite a few components to put together, but just tackle it one step at a time, and it’s not overwhelming.  I made the syrup first, then the filling, chilled it, then baked the cake, and while it was cooling, made the buttercream.  Last, I put together the mushrooms and dusted the whole thing with cocoa powder.  Make sure you start the recipe a few hours in advance, as the components all take time, and the roll must chill for 4 hours before being frosted.

My dad just bought a Nikon D60, and he graciously let me borrow it to take pictures of this dessert.  The difference between his and my little old camera is striking!

(adapted from Jacques Torres’s A Year In Chocolate by Jacques Torres, seen on Serious Eats)

First, make the syrup:
-makes 1 1/2 cups-
Ingredients
1 1/4 cups water
2/3 cup sugar
2 1/2 tablespoons Kahlua

Procedure
1. In a small, heavy-bottomed saucepan, combine the water and sugar, place over medium-high heat, and bring to a boil, stirring occasionally. When the sugar has dissolved completely, remove the pan from the heat. Transfer to a heatproof bowl and let cool completely.
2. Stir the liqueur into the cooled syrup. Use immediately, or store, tightly covered, in the refrigerator almost indefinitely.

Next, make the Chocolate Pastry Cream:
-makes about 2 cups-
Ingredients
4 tablespoons sugar
1 tablespoon cornstarch
2 large egg yolks, at room temperature
1 cup whole milk
1/2 vanilla bean, split in half lengthwise
3 1/2 ounces semisweet chocolate

Procedure
1. Sift together 2 tablespoons of the sugar and the cornstarch in a bowl. Whisk in the egg yolks until well blended, thick, and smooth.
2. In a heavy-bottomed nonreactive saucepan, combine the milk with the remaining 2 tablespoons of sugar. Using the edge of a small, sharp knife, scrape the seeds from the vanilla bean into the milk and then add the bean. Place over medium heat and bring to a boil, whisking occasionally. Remove from the heat.
3. Whisking constantly, whisk about one-third of the hot milk mixture into the egg mixture. Pour the combined mixtures into the hot milk mixture, whisk to combine, and return to medium-low heat. Cook, whisking constantly to keep the mixture from sticking and burning. Just before the mixture comes to a boil, it should thicken enough to coat the back of a spoon. As soon as the mixture boils, lower the heat slightly and continue to whisk for another 2 minutes to cook out the raw taste of the cornstarch and allow the flavors to mellow.
4. Remove from the heat and strain through a fine-mesh sieve into a clean bowl. Cover with plastic film, pressing it directly on the surface to keep a skin from forming, and let cool to room temperature.
5. Place the chocolate in the top half of a double boiler. Place over (not touching) gently simmering water in the bottom pan and heat, stirring occasionally, until completely melted. Using a rubber spatula, fold the hot chocolate into the cooled pastry cream. Cover with a piece of plastic film until ready to use. If not using immediately, refrigerate for up to 24 hours.

Third, make the Cake:
Ingredients
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons whole milk
2 large egg whites, at room temperature
1/3 cup cake flour
1/4 cup confectioners’ sugar

Procedure
1. Preheat the oven to 425 degrees F. Line a 15 1/2–by—10 1/2—by 1—inch baking sheet (jelly-roll or quarter sheet pan) with parchment paper and grease it.
2. In the bowl of a stand mixer fitted with the whip, combine the whole eggs, egg yolks, 1/3 cup of the sugar, and the milk and beat on medium-high speed for about 6 minutes, or until the mixture is very light and has tripled in volume.
3. Place the egg whites in a bowl and, using a handheld mixer, whip on medium speed until foamy. Add the remaining 2 tablespoons sugar a tablespoon at a time and continue to beat. When the sugar has been incorporated, raise the speed to medium-high and whip for about 5 minutes, or until stiff, but not dry, peaks form.
4. Using a rubber spatula, gently fold about half of the whole egg mixture into the egg whites. When almost incorporated, fold in the remaining half, taking care not do deflate the batter.
5. Place the flour in a fine-mesh sieve and, tapping on the side of the sieve, sift the flour over the meringue batter. Using a rubber spatula, gently fold the flour into the batter, making sure the spatula reaches to the bottom of the bowl to ensure an even mixture.
6. Scrape the batter into the prepared pan, and use an offset spatula to spread it evenly. Don’t press down too hard, or the pressure will cause the batter to deflate.
7. Place the confections’ sugar in a fine-mesh sieve and, tapping on the side of the sieve, sift the sugar evenly over the surface of the batter.
8. Bake for about 5 minutes, or until the cake just begins to brown on the edges. Remove from the oven and immediately run a paring knife around the inside edge of the pan to loosen the cake sides. Place a sheet of parchment paper over the top of the cake, and then invert a cookie sheet over the parchment. Immediately invert the cake and the cookie sheet together, then lift off the baking sheet. Peel the parchment paper off the cake. Let cool completely.

While the cake cools, make the Coffee Buttercream:
-makes about 3 cups-
Ingredients
3 large egg yolks, at room temperature
1 large whole egg, at room temperature
Scant 1 cup sugar
1/3 cup water

1 tbsp instant espresso
1 1/2 cups (3 sticks), at room temperature, cubed

Procedure
1. In the bowl of a stand mixer fitted with the whip, combine the egg yolks and whole egg and beat on medium-high speed for about 7 minutes, or until tripled in volume and very thick, light, and airy.
2. In a heavy-bottomed saucepan, combine the sugar and water. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and bring to a boil. Boil for about 12 minutes, or until the mixture registers 250 degrees F. When the sugar syrup is ready, remove it from the heat. With the mixer on low speed, carefully pour the hot syrup between the ship and the side of the bowl, taking care not to hit the whip as you pour, or the hot syrup will spatter and burn you.  Add the instant espresso. Beat on medium-high speed for about 3 minutes, or until the outside of the bowl is warm but not hot and the mixture is slightly cool.
3. Add the butter and continue to whip on medium speed for a couple of minutes, or until the butter is incorporated. Raise the speed to medium-high and beat for about 10 minutes, or until thick, smooth, and shiny, and well emulsified.  Be careful not to overbeat, or the buttercream will be grainy.
4. Use immediately, or cover tightly and store in the refrigerator for up to 3 days.

To make the mushrooms, you will need about 3 ounces of almond paste or marzipan, and a few teaspoons of cocoa powder.  Roll a few pieces of marzipan into a ball, then press a small indentation into one side (this will be the mushroom cap).  Roll a few other pieces into cylinders for the stems.  Press the stem into the indentation, then dust with cocoa powder.  Repeat for as many mushrooms as desired.

To put it all together:
1. Line a cookie sheet with parchment paper. Place the cake on a clean, flat work surface with a long side facing you.
2. Drizzle the Kahlua syrup evenly over the cake, using just enough to moisten but not soak the cake.
3. Spoon the pastry cream on top of the cake and, using an offset spatula, carefully spread the cream evenly over the cake, taking care to spread it evenly up to the edges.
4. Starting at the long end farthest from you, slip your fingers between the parchment and the cake and begin rolling the cake toward you, up and over the pastry cream, until you have a firm log shape, or roulade.
5. Carefully transfer the roulade, seam side down, to the prepared cookie sheet. Cover with plastic film and refrigerate for at least 4 hours to allow the roulade to set.
6. Transfer the roulade to a serving platter. Using a serrated knife, cut a 1 1/2—inch—thick slice from one ends of the roll. This will be used to form a “gnarl” on the finished log.  If your log is too long to fit on your platter, cut a 5″ pice on a diagonal, and use it to form a branch off the longer piece.
7. Using an offset spatula, generously coat the entire log with all but about 1 cup of the buttercream, spreading from left to right in long streaks. Place the reserved slice on top of the log,  a little off center. Pull a fork or cake comb through the buttercream on the cake so that it resembles tree bark. Place in the refrigerator for about 15 minutes to allow the buttercream to set.
8. Remove the cake from the refrigerator. Dust the cake with a little cocoa powder. Arrange the mushrooms around the cake.

Banana Cake with Milk Chocolate Frosting

I have been baking like crazy lately, and the more I bake, the more I want to bake. It’s a good thing I don’t have to teach all week – more time to experiment in the kitchen! This weekend, I remembered a cake I loved from childhood – banana cake with chocolate chips and chocolate frosting – and wanted to recreate it. I baked it in a 13 x 9 pan so it was very low-maintenance: No need to assemble layers or turn it out of the pan to cool. Easy to cut into squares of any size, this cake is simple and delicious. Without frosting it would probably be great for breakfast.

Cake:

(adapted from How to be a Domestic Goddess by Nigella Lawson)

1/2 cup butter, melted

3/4 cup sugar

1 tsp vanilla

3 ripe bananas

4 tbsp yogurt or sour cream

2 large eggs

1 tsp baking soda

1/2 tsp baking powder

2 cups flour

1 cup milk chocolate chips

Preheat oven to 350 F.

Grease a 13 x 9 baking dish.

Combine the butter, sugar and vanilla in a stand mixer and mix well.

Mash bananas and add to butter mixture.

Stir in yogurt and eggs, mixing well.

Whisk together the dry ingredients in a separate bowl, then add to the batter, stirring until blended.

Fold in chocolate chips.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Set pan on a wire rack to cool.

Frosting:

1 cup milk chocolate chips

1/4 cup butter

1 cup powdered sugar

2 tsp (or more!) milk

Melt the chocolate chips in the microwave or the top of a double boiler and cool slightly.

Place butter and chocolate in the bowl of a stand mixer and beat for 2 minutes on medium-high speed.

Add powdered sugar and continue mixing.

Add the milk about 1/2 tsp at a time until the frosting is a spreadable consistency.  

German Chocolate Cake

This has been on my list of things to attempt for quite awhile, and tonight I finally got around to making it.  It was not exactly quick and easy, but the time and effort were definitely worth it.   It takes awhile to get all the components ready to go.  I love the smooth, shiny look of the chocolate glaze, and the filling is sweet with the warm flavors of toasted coconut and pecans.

(from epicurious.com)

For cake layers:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water

For filling:
7 ounces sweetened flaked coconut
4 ounces coarsely chopped pecans (1 cup)
14-ounces can sweetened condensed milk
1 tablespoon vanilla

For glaze:
2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 tablespoons light corn syrup

Special equipment: 3 (9-inch) round cake pans

Make cake layers:
Preheat oven to 350°F and oil cake pans. 

Line bottoms of pans with rounds of parchment or wax paper. 

Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. 

Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. 

Reduce speed to low and beat in water until just combined (batter will be thin). 

Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. 

Run a thin knife around edges of pans and invert layers onto racks. 

Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.
Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Turn oven up to 425 F.
Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. 

Bake milk in a water bath in middle of oven 45 minutes. 

Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. 

Remove pie plate from water bath.
Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a cardboard round, and place on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner.

Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Strawberry Jam Swiss Roll

My first rolled cake!

This is so easy and so pretty I’m not sure why I don’t make it more often.  A simple vanilla chiffon cake spread with strawberry jam, rolled up, and dusted with powdered sugar.  It looks nice and elegant, but won’t take hours of your time.  Next time I’ll make an impressive filling, but today this was just right!

(from Baking From My Home to Yours by Dorie Greenspan)

1 1/2 cups sugar

1 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

4 large eggs, separated

1/2 cup vegetable oil

1/2 cup water

2 tbsp vanilla extract

2 large egg whites

1/2 cup jam of your choice

Preheat the oven to 350 F.

Line a 17 1/2 by 12 1/2 inch jelly roll pan with parchment and spray well with nonstick spray.

Sift together 1 cup of sugar, the flour, baking powder, salt and baking soda onto a pice of waxed paper.

In a large bowl, whisk together the yolks, oil, water, and vanilla.  Whisk in the dry ingredients gradually and set aside.

Beat the 6 egg whites with the whisk attachment of a stand mixer on medium until very soft peaks form.  Gradually add the sugar, and turn up to high.  Beat until the peaks are stiff and shiny.

Fold about a third of the whipped whites into the yolk mixture, then transfer all the batter into the whites and fold thoroughly (but gently).

Pour into the pan and spread evenly.  Bake for about 12 minutes, or until it pulls away from the sides and is just turning golden.

Cool the cake in the pan on a wire rack.

When cool, dust the cake with powdered sugar, cover with wax paper, and put the back of a sheet pan on top.  Flip over, and remove the parchment from the cake.  Then invert the jelly roll pan on the cake and flip over again, so the cake is on the inverted jelly roll pan with wax paper on the bottom.

Trim the edges, and turn the cake so that a long side is facing you.

Spread with jam and roll up, using the wax paper to help.  Lift the cake by the paper and place on a tray. Chill for about 30 minutes.

Dust with powdered sugar before serving.

Tipsy Apricot Chocolate Cake

My husband is pretty much obsessed with Ireland and all things Irish. He has a collection of Irish cookbooks, and one of them is from an Irish pub in Florida. We’ve made some recipes from it before, and they all turned out well. The other night we were having some friends over for dinner and I wanted to make the Tipsy Apricot Chocolate Cake.  The premise of the recipe sounded great – chocolate cake with some whiskey, apricot jam, whipped cream, and whiskey-spiked chocolate frosting.  

However, here is the recipe for the chocolate cake:

2 eggs

2/3 cup self-rising flour

1/3 cup cocoa powder

Sift dry ingredients together.  Beat eggs until thick, fold flour mixture into eggs, then stir in 2 tbsp water.  Pour into pan and bake.

Does anything look wrong with that? Oh I don’t know, like the fact that there is NO sugar? NO butter or oil?  Yeah…My husband swore his sister made it and it worked, but…NO.

So I slightly modified a brilliant Nigella Lawson recipe…it worked VERY nicely. 

Oh and I HATE whiskey in real life, but in this cake, I didn’t even notice it (but my husband could taste it…he loves whiskey).  So don’t be deterred if you aren’t a whiskey-lover.

Chocolate Cake:

(adapted from this recipe)

1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup sour cream
2 teaspoons vanilla extract
2/3 cup vegetable oil
3/4 cup chilled water

Preheat the oven to 350 degrees F. Butter and line the bottom of an 8-inch cake pan.
In a medium bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt.
In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended.
Using a standing or handheld electric mixer, beat together the oil and water.
Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared pan.
Bake the cake for 35-40 minutes, or until a cake-tester comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes, and then turn out on the rack to cool completely.

Finishing the Cake:

(adapted from the McGuire’s Irish Pub Cookbook)

3 tbsp whiskey, divided

1/2 cup apricot jam

3/4 cup heavy cream (plus 1 tbsp)

2 tbsp powdered sugar

1 cup semisweet chocolate chips

1 tbsp unsalted butter, softened

1 egg

When the cake is completely cool, use a serrated knife to cut it in half horizontally.

Place the bottom layer on a plate and sprinkle with 1 tbsp whiskey.

Spread the jam over the whiskey.

Whip 3/4 cup cream and sugar until soft peaks form.  Spread over the jam.

Place the other layer on top of the whipped cream.

Chill while you prepare the frosting.

Melt the chocolate in the top of a double boiler.  

Remove from heat and stir in 2 tbsp whiskey.

Transfer to a stand mixer and beat in the egg, 1 tbsp cream, and the butter.

Spread evenly over the top and sides of cake (I just put a thick layer on the top because I like the rustic look. And I was in a hurry.)

Pumpkin Bundt Cake

I’m only getting started with these pumpkin recipes!  My husband pointed out to me the other day that I haven’t made a bundt cake in awhile, and that was all it took to send me searching for a great pumpkin bundt cake recipe.  My quest led me to the delightful blog Whipped, which I can’t believe I never discovered sooner.

This cake is unbelievably tender and moist; it’s a perfect fall dessert (or breakfast, or snack…)

(from Whipped)

2 sticks unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice (I didn’t have any so I used 1/2 tsp nutmeg and 1/2 tsp cloves)
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

There it is: the first pumpkin of Fall 2008 (and certain not to be the last!) I thought long and hard about what pumpkin-y treat I wanted to bake first, and after seeing the maple cream cheese frosting on Culinary Concoctions by Peabody I knew that I wanted to incorporate it somehow.
I immediately thought of pumpkin cupcakes, because lately I’ve been very fond of cupcakes, but a search for the perfect pumpkin cupcake recipe left me feeling defeated. I didn’t want anything too dense, I didn’t want raisins, nuts or chocolate chips. I wanted my cupcakes to be simple – just pumpkin and spice, to provide a nice base for the main event – the maple cream cheese frosting.
I ended up with this recipe, which I am pretty happy with. It’s delicate but intriguing, and the cupcakes are a beautiful light orange.  I decided to use real maple syrup in the frosting (instead of maple extract), so there is just a hint of maple flavor, but I like the way the cupcakes and frosting go together.  This recipe makes a LOT of frosting, which I love, but if you frost the cupcakes thinly you could easily make do with half a recipe.

Cupcakes

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/3 cup granulated sugar

1/3 cup brown sugar

1/4 cup vegetable oil

1/4 cup applesauce

2 eggs

2 tsp vanilla

3/4 cup buttermilk

3/4 cup canned pumpkin

Preheat oven to 350 and line a cupcake pan with paper liners.

In a large bowl, whisk together flour, baking powder, salt, spices, and sugars.

In a medium bowl, whisk together remaining ingredients.

Gently stir the liquid ingredients into the dry ingredients, and pour into the prepared pan.

Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack

Frosting

4 tbsp butter, softened

8 oz cream cheese, softened

1/4 cup maple syrup

3 cups powdered sugar

With the paddle attachment, beat together the butter and cream cheese. 

Add maple syrup and beat on medium until combined.

Mix in the powdered sugar, one cup at a time, then mix on medium-high until smooth.

Frost each cupcake liberally.

Black Bottom Cupcakes

Until I saw this post over at Brown Eyed Baker, I had never heard of Black Bottom Cupcakes. Upon discovering that they combine chocolate cake with a cheesecake filling, I realized that my 24 years of life have been missing something.
I had been meaning to make these for a few weeks now, but life always finds a way of interfering with my plans. Fortunately this morning everything fell into place and I was able to whip up a batch. The recipe is much simpler than the cupcake’s appearances will have you believe. 25 minutes later, these magnificant little confections will be all yours!

I found that I had a LOT of cream cheese filling…so I put quite a bit on every cupcake, filling the cups completely. I was a little distracted while they were in the oven so some of them browned a little too much, but they still taste amazing. The only changes I made to the original recipe were to add some vanilla to the cream cheese mixture and some instant espresso to the cake batter.

(from Brown Eyed Baker, original recipe by David Lebovitz)
For the Filling:
8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1/2 tsp vanilla extract
2 oz. bittersweet chocolate, coarsely chopped

For the Cupcakes:
1½ cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons naturally unsweetened cocoa powder (not Dutch-process)
1 tablespoon instant espresso powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the Filling: Beat together the cream cheese, granulated sugar, vanilla and egg until smooth. Stir in chopped chocolate pieces. Set aside.

Make the Cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, instant espresso, baking soda, and salt. In a separate bowl mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep unrefrigerated for 2 to 3 days if stored in an airtight container.