Chocolate Bundt Cake with Cream Cheese Frosting

There is just something so delicious about a deep, dark chocolate cake with creamy cream cheese frosting! Here is my version taken from this chocolate cake recipe (P.S. its the best, ever!). It definitely deserves its own post! My favorite way to enjoy this cake is when it is super cold right out of the fridge.  It makes it extra dense and moist!

Chocolate Bundt Cake

2 cups (250 g) cake flour
1 t (6 g) salt
2 t (10 g) baking soda
1 t (5 g) baking powder
3/4 cup (69g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil (I used avocado oil, it is healthier and you can't tell at all)
1 cup (240 ml) hot coffee (I am not a coffee drinker so I used Choffy.  It is roasted cocoa beans, seriously amazing stuff!)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) cream
1/4 cup (60 ml) milk
2 large eggs
1 1/2 t vanilla bean paste

Preheat oven to 325.  Spray a Bundt pan with cooking spray and lightly flour.
Sift together flour, salt, baking soda, baking powder, cocoa, and sugar in a large mixing bowl.
Add the *hot coffee or Choffy, oil, milk, cream and buttermilk and beat for 2 minutes.
Scrape down the sides of the bowl and add the vanilla and eggs. Beat for 2 more minutes. It will be very liquid-y.
Pour batter into prepared pan. Bake for about 45-55 minutes.  The cake is ready when the cake springs back when lightly touched or when a toothpick comes out clean.
Let the cake cool for about 10 minutes in the pan.  Loosen the sides and remove to a cooling rack. Cool completely. Frost as desired.

Cream Cheese Frosting

1- 8oz package cream cheese

1/2 cup butter (at room temperature)

1 t vanilla

4-5 cups powdered sugar

Mix together cream cheese and butter until smooth.  Add vanilla and enough powdered sugar to desired spreading consistency.  I like mine thick so I can pipe it on.

Chocolate Nutella Strawberry Trifle

I think the name says it all!  This is really such a yummy dessert! Be prepared to share, it makes a ton! I found the original recipe here, but tweaked it a bit.  Besides being delicious all together, this is the best "from scratch" chocolate cake recipe I have ever made!  It really needs its own post but I couldn't wait to share this with you!

Chocolate Nutella Strawberry Trifle

Cake

2 cups (250 g) cake flour
1 t (6 g) salt
2 t (10 g) baking soda
1 t (5 g) baking powder
3/4 cup (69g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil (I used avocado oil, it is healthier and you can't tell at all)
1 cup (240 ml) hot coffee (I am not a coffee drinker so I used Choffy.  It is roasted cocoa beans, seriously amazing stuff!)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) cream
1/4 cup (60 ml) milk
2 large eggs
1 1/2 t vanilla bean paste

Preheat oven to 350.  Line 2, 9inch round cake pans with parchment paper circles. Spray with cooking spray.
Sift together flour, salt, baking soda, baking powder, cocoa, and sugar in a large mixing bowl.
Add the *hot coffee or Choffy, oil, milk, cream and buttermilk and beat for 2 minutes.
Scrape down the sides of the bowl and add the vanilla and eggs. Beat for 2 more minutes. It will be very liquid-y.
Pour batter evenly into prepared pans. Bake for about 30 minutes.  The cake is ready when the cake springs back when lightly touched or when a toothpick comes out clean.
Let the cake cool for about 10 minutes in the pans.  Loosen the sides and remove to a cooling rack. Cool completely.

*This needs to be really hot to help dissolve the sugar and flour

Nutella Mousse

1 cup (250 ml) Nutella
5 T water
2 T (30 ml) butter, softened
1 1/2 cups (250 ml) whipping cream

Set a heat proof bowl over a pot of simmering water (The bottom of the bowl should NOT touch the water) and melt the Nutella with the 5 T water.  Mix until smooth.  Add the butter and mix until combined. Remove from heat.

In another bowl, whip the whipping cream until stiff peaks form. Fold 1/3 of the whipped cream into the melted Nutella.  Now add the rest of the whipped cream and fold until fully incorporated.  Refrigerate until ready to use.

Whipped Cream

2 cups whipping cream
1 t vanilla
1/3 cup powdered sugar

Whip all ingredients together until stiff peaks form.

2-3 cups sliced strawberries

Assembly

Cut cooled cake into pieces.  Using a trifle bowl place a layer of cake on the bottom.  Spoon on 1/2 of the Nutella mousse. Top with 1/3 of the sliced strawberries.  Add another layer of cake, them the rest of the mousse.  Add another 1/3 of the strawberries.  Add another layer of cake and then top with whipped cream.  I left the last strawberries whole to put on the top.  Refrigerate until ready to serve.

Brownie-Bottom Coconut Chocolate Cream Cake

I KNOW! I have totally been MIA!  With the school year ending and planning a cross-country move for my family in 2 weeks (Eek!) things couldn't be crazier!  We have eaten out more than I care to admit and when we do eat at home it has been quick sandwiches or leftovers, so NOT exciting.  But after numerous people commenting on my lack of cooking, including (and most importantly) my patient and understanding husband, I thought I might need to suck it up, do the dishes from last week and cook something already!! So, what do I turn to first? Dessert, of course!  I found this recipe on Willow Bird Baking, changed some things, used my favorite other things, and ended up with a super delicious dessert for my hubby for Father's Day, which we have been celebrating all week because there is no time to celebrate all at once (back to the whole crazier than crazy life we are living at the moment!)  So, if you are needing something special for the sweet Father or Father's in your life, this is a great one!

Brownie-Bottom Coconut Chocolate Cream Cake

Brownie:

1/2 cup butter (1 stick)

1 cup sugar

2 eggs

2 1/2 heaping T cocoa powder

1/2 t vanilla

1/2 cup plus 1 T flour

Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract

Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch

Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

toasted coconut for garnish

For the brownie layer:
Preheat oven to 350. Melt the butter.  Add the sugar and eggs and beat together.  Add the rest of the ingredients and mix.  Pour the batter into a greased 9 inch spring form pan.  Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.  Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer.  Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.


For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!).  In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside.  Once the butter is melted, slowly whisk in the yolk mixture.  Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes.  Once it is thick remove it from over the water and add the chocolate, stirring to melt.  Set aside.  In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form.  Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up.  Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate.  Pour this mousse over the cold coconut cream in the spring form pan.  Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form.  Add this to the top of the cold cake and then top with toasted coconut.  To serve, run a knife around the edges of the spring form pan to loosen it from the sides.  Remove the sides and cut into slices.

German Chocolate Cupcakes

Hello Beautiful!  I absolutely LOVE German chocolate anything!  It is the perfect combination... pecans, coconut and chocolate!  I saw a picture of something like this on pinterest but wanted to use all of my favorite components.  I LOVED how they turned out and will be skipping lunch so that I can justify having these multiple times today, is that wrong?  Oh well, who cares!  These are to good to pass up!

German Chocolate Cupcakes

(24 cupcakes)

Cake:

My favorite recipe, I already posted it here! I made it with a chocolate cake mix and chocolate pudding. Cool completely before frosting.

Coconut-Pecan Frosting:

(Recipe from my BFF Abby!  Here is the link)

1 (12 oz) can evaporated milk

1 cup sugar

3 egg yolks

1 stick (1/2 cup) butter

1 t vanilla

1 1/3 cups shredded, sweetened coconut

1 cup chopped pecans

In a medium sauce pan, combine evaporated milk, sugar, butter, egg yolks and vanilla.  Cook over medium heat, stirring constantly until the mixture thickens, but do NOT boil.  It should coat the back of the spoon.  Stir in the coconut and pecans.  Let the frosting cool for 20-30 minutes stirring occasionally.

Chocolate Buttercream Frosting:

1 stick (1/2 cup) butter, softened

3 cups powdered sugar

4 oz semi-sweet chocolate chips, melted and cooled

2 heaping T cocoa powder

1 t vanilla

a pinch of salt

3-4 T of milk, or more until desired constancy

Melt the chocolate chips in the microwave or on the stove top over low heat until smooth.  Beat together all the ingredients until the frosting is smooth and whipped.  Start with the least amount of milk and add more as needed to desired constancy.

Assembly:

Using a pastry bag and frosting tip, pipe on a ring of chocolate buttercream frosting around the top of each cooled cupcake.  Fill the middle of the ring with a spoonful or two of the coconut-pecan frosting.  Store in a cool place to let the frosting set up a little.

Pumpkin Cheesecake with Pecan-Gingersnap Crust

Ok, so don't hate me but I am NOT a huge fan of pumpkin pie.  It's a texture thing.  However, I do LOVE pumpkin in almost everything else.  So when I came across this Pumpkin Cheesecake over at Our Best Bites, I was slightly giddy!  Besides, I had a great friend here over Thanksgiving who was willing to help me out in all my cooking endeavors (thanks Jen!  You are the best!).  This is my new favorite pumpkin dessert!

Pumpkin Cheesecake with Pecan-Gingersnap Crust

Crust:

1 3/4 cup gingersnap crumbs (about 30 small cookies)

6 T butter, melted

3 T brown sugar

3/4 cup ground pecans

Filling:

3 - 8oz blocks of cream cheese, softened

3/4 cup canned pumpkin puree

6 oz melted white chocolate (about 1 cup white chocolate chips)

1 cup sugar

3 eggs

2 t vanilla

1/4 t nutmeg

1 1/2 t cinnamon

1/8 t cloves

Topping:

- fresh whipped cream

- toasted pecans

-caramel sauce, either homemade or store bought

Preheat oven to 350.  Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan.  This will prevent leaks when using a water bath.

For the crust:

Using a food processor, crush the gingersnaps.  Next do the pecans.  Combine these together in a bowl and add brown sugar and butter.  Stir well and then press into a 9 inch spring form pan.  Evenly spread across the bottom and up 1 inch on the sides. Set aside.

For the filling:

Melt chocolate in a double boiler or the microwave, being careful not to let it seize.  In a double boiler, heat over the lowest setting and stir constantly.  In a microwave, heat in 30 second intervals, stirring in between, until smooth.  Set aside.  

With an electric mixer beat the cream cheese and sugar until smooth.  Add the eggs, one at a time.  Next add the pumpkin, vanilla, nutmeg, cinnamon and cloves.

With the mixer running, slowly add the white chocolate in steady globs.  Once this is all incorporated, pour the mixture over the crust.

For the water bath:

Place the cheesecake pan inside a larger pan, like a roasting pan.  The larger pan should be at least 2-3 inches in depth.  Place in a preheated oven .  With a kettle or pitcher, pour hot water into the larger pan until the water is half way up the side of the cheesecake pan (about 1 1/2 to 2 inches).  

Bake for 60-75 minutes or until set.  The center should be just a tad bit jiggly, it will finish cooking as it cools.

When it is done, remove from the water and cool completely on a wire rack.  Once it is cool refrigerate for at least 12 hours.  This cheesecake is very soft, so sufficient chilling is a must!

When ready to serve spread the fresh whipped cream over the top, drizzle with caramel and top with pecans.

Strawberry-Lime Cream Cake

The one (and ONLY) good thing about having another birthday is getting to make a cake and eat it too! Or in this case having my husband make my cake! I am seriously loving berries and citrus right now so when I saw this cake over at My Kitchen Cafe, I knew it was meant for me! We modified it a little bit. Here is the original and here is what we did...

Strawberry-Lime Cream Cake
(12 servings, or less if you are like me and need more for yourself!)

white cake:
2 1/2 cups flour
2 cups sugar
1 t baking powder
1/2 t baking soda
1/8 t salt
1 1/3 cup buttermilk
1/2 cup butter, softened
1 t vanilla
4 egg whites

Preheat oven to 350.  Grease 2 9-inch round cake pans.  Line the pans with a circle of parchment paper on the bottom and then grease the parchment paper.  Set aside.  In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add the buttermilk, butter and vanilla.  Beat with an electric mixer on low speed for 30 seconds.  Increase the speed to medium and beat for 2 minutes.  Add egg whites and  beat for 2 more minutes.  Scraping the sides as needed.  Pour the batter into the prepared pans and bake for 28-30 minutes until a toothpick comes out with moist crumbs on it.  Do NOT over bake, this will cause the cake to be dry.  Cool on a wire rack for 10 minutes.  Loosen the sides with a butter knife and remove the cakes from the pans to cool completely.

Strawberry Syrup/puree
1 pint fresh strawberries, washed and hulled
4 T sugar
1 t lemon juice
combine all ingredients in a blender or food processor and blend until smooth

Lime Cream:
4 limes, for 1/2 cup fresh lime juice
1 (14-oz) can sweetened condensed milk
2 cups heavy whipping cream

Zest and juice the limes into a medium bowl.  You should have about 1/2 cup of lime juice.  Add the sweetened condensed milk and mix well. Add the whipping cream and beat until stiff peaks form. Cover and refrigerate until ready to use.

To assemble to the cake, cut each cake in half horizontally making 4 cake circles. Place one cake circle on a cake plat and top with 1/3 of the berry puree.  Next, put 1/4 of the lime cream over the berries, spreading to within 1/4 inch of the edges.  Place another cake circle on top and repeat until all the cake circles are used.  Top the cake with the remaining 1/4 of the lime cream and garnish with fresh strawberries and lime slices.  Chill the cake for 1-2 hours before serving to let the cake set up.

Day 113 - Boston Cream Pie

I've ALWAYS wanted to make a Boston Cream Pie.  Maybe it's my New England upbringing and love for all things Boston or maybe it's just because it's always really yummy whenever I have a slice in a restaurant.
I found this recipe in my New Doubleday Cookbook, pp. 802, 801, 823; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X.

Boston Cream Pie - a 2-layer (9") cake  (16 servings)

2 (9") layers Basic Three-Egg Butter Cake
1 recipe Basic Vanilla Cream Filling
1 recipe Chocolate Glaze

Basic Three Egg Butter Cake
2 cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla
½ cup butter, softened to room temperature
1 cup sugar
3 eggs, separated

Preheat oven to 375ºF.
Sift flour with baking , and salt and set aside; combine milk and vanilla.
Cream butter until light, add sugar gradually, continuing to cream until fluffy.

Add egg yolks, one at a time, beating well after each addition.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of total at a time; beat just until smooth.

Beat egg whites until soft peaks form and gently fold into batter.
Spoon into two greased and floured 9" layer cake pans and bake 25-30 minutes until cakes shrink slightly from sides of pans and are springy to the touch; cool upright in pans on wire racks for 5-7 minutes; then invert on wire racks.
Turn right side up and cool completely.

Basic Vanilla Cream Filling
2 tablespoons cornstarch
1/3 cup sugar
¾ cup milk
1 egg yolk lightly beaten with ¼ cup of milk
1 teaspoon vanilla

Blend cornstarch, sugar and milk in a small saucepan and heat, stirring constantly, over moderate heat until mixture boils and is thick; boil and stir ½ minute longer.
Off heat, beat a little hot mixture into egg yolk, return all to pan gradually, beating constantly.  Mix in vanilla and cool to room temperature, beating now and then.

Chocolate Glaze

2 (1-ounce) squares unsweetened chocolate
1 teaspoon butter
1 cup sifted confectioners' sugar
3 tablespoons warm water

Melt chocolate and butter in the top of a double broiler over simmering water; stir to blend well.

Set top of double broiler on a damp cloth, add ½ cup confectioners' sugar and 1 tablespoon water; beat until smooth.

Add remaining sugar and water and beat until glossy.



Assembling the Cake

Sandwich cake layers together with filling, spread glaze on top, and let stand until glaze hardens.  Store in refrigerator.

This was really good and my husband really loved it.  I rate everything that I bake on a scale of 1-4 with 4 being the best.  This Boston Cream Pie recipe earned 3½ rolling pins.
I have to admit that I did become really upset when I placed the top layer on top of the filling and it all started leaking out the side.
I was SO upset that it didn't turn out perfectly as I think everything I make should.
Ok, I'm realistic and I know there are some things that will flop. but the Boston Cream Pie?
C'mon!
I realize it was baker's error impatience and that I should have sliced the top of the bottom layer off to make it even.  Both cakes were a little domed in the middle, so naturally and with gravity playing its' part, the filling would tend to run out the sides.
Oh well.
It was still edible and pretty good for the first time.
I just learned what to do to make it better the next time I make it.
Happy baking!

Lemon Berry Trifle

I have had this recipe on my "to make" list for about a year! It is from My Kitchen Cafe, so I knew it would be amazing. But it also has a few steps so I wanted to wait and make it for a special occasion. So when we were trying to decide what to have for Easter dessert (the best part of any dinner, in my opinion!) I thought of this first. I made it again a week later for a baby shower.  Now, let me just tell you, it is worth the time and the many steps! Which, if you make the different parts a day or two in advance, which I did, it comes together lickity split! Just remember to let the finished product sit for a few hours in your fridge to blend together and saturate each other!

Lemon Berry Trifle
(serves 8-10)

Berries (can be made the day before and refrigerated)
4 cups berries (any triple berry combination works, fresh or frozen (if frozen thaw and drain before using)
1 lemon, juiced
1/4 cup sugar
2 t cornstarch

Combine the berries, sugar lemon juice, and cornstarch in a medium sauce pan over medium-high heat.  Bring to a simmer and cook until the berries start to break down, about 3-4 minutes. Remove from the heat and let cool.  Cover and refrigerate until ready to use.

Lemon Curd (can be made unto 3 days in advance)
4 egg yolks
1 whole egg
1 cup sugar
1/2 cup freshly squeezed lemon juice (about 2 lemons), strained
8 T butter (1 stick), cut into pieces
1 T grated lemon zest (about 1 lemon)

Strain the yolks and whole egg through a fine mesh strainer into a heavy medium sauce pan. Add the sugar and lemon juice and whisk to combine.

Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon.  This takes about 10-12 minutes.  Transfer to a medium bowl and stir in the butter, one piece at a time, until fully incorporated.  Stir in the lemon zest.  Cover the surface with plastic wrap to prevent a skin from forming.  Store in an airtight container until chilled through or for up to 3 days.

Lemon Cream
3 cups whipping cream
1/3 cup powdered sugar
1/2 t vanilla
1 recipe Lemon Curd (see above)

In a bowl, whip the cream with the powdered sugar and vanilla until soft peaks form.  Whisk 1/4 cup of the whipped cream into the lemon curd to loosen it up.  Add the rest of the whipped cream to the curd and fold in gently.  Cover and refrigerate if not using immediately.

Lemon Pound Cake (can be made the day before or made and frozen for longer)
(this makes two rounds and I only used one for my trifle, I froze the other one for later use)
1 cup (2 sticks) butter, at room temperature
3 cups flour
2 t baking powder
1/2 t salt
2 cups sugar
5 large eggs
3/4 cup buttermilk
2 t lemon zest
2 T fresh lemon juice

Preheat oven to 325.  Butter and dust with flour 2 round cake pans.  Sift together the flour, baking powder and salt and set aside.

Place the butter in a large bowl and beat until soft, using a hand mixer. Add the sugar and beat until fluffy (1-2 minutes).  Add the eggs one at a time, beating until incorporated after each one.  Add the flour mixture alternating with the buttermilk, starting and ending with the flour mixture.  Mixing well after each addition.  Stir in the lemon juice and zest.

Pour the batter into the 2 prepared pans.  Bake until a toothpick comes out clean 35-45 minutes.  Cool for 5 minutes before removing from the pan and cooling completely on a wire rack.

The Assembly


To assemble the trifle, spoon a layer of lemon cream on the bottom of a trifle bowl.  Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit.  Then drizzle on about 1/3 of the berry syrup.  Don't worry if it doesn't completely coat the pound cake - just drizzle it across and let the berries fall where they may.  Spoon a layer of lemon cream over the top, smoothing to the sides.  Repeat all the layers 2 more times finishing with a layer of lemon cream.  Cover and refrigerate until ready to serve.  It is best to let this set for several hours before serving.

Boston Cream Pie

O.H. M.Y. ~ stop licking the screen {Gross!} But I really can't blame you, I licked the plate! It was my husband's birthday this month and I knew I had no choice but to make his favorite. And luckily for me I happen to love it too! So thanks to my wonderful husband for being born (and my mother-in-law for giving birth) so that we could indulge in this wonderful dessert! This recipe came from Country Living.

Boston Cream Pie


Cake
1/2 cup butter (1 stick), softened
1 cup sugar
2 eggs
2 egg yolks
1 t vanilla
1 1/4 cups cake flour
1 1/2 t baking powder
1/4 t salt
1/2 cup milk

Vanilla Bean Pudding
3/4 cup milk
1 cup cream
1 vanilla bean (I used 1 t vanilla bean paste)
3 egg yolks
2 T cornstarch
1/2 cup sugar
1/4 t salt
1/2 t vanilla (I omitted this because I used the vanilla paste)
1 1/2 t butter

Chocolate Glaze
1/2 cup cream
4 oz dark chocolate (I used 1/2 semi-sweet and half milk chocolate chips)
1 T butter
3 T corn Syrup

For the cake:
Heat oven to 350.  Line the bottom of an 8-in round cake pan with parchment paper.  Butter and flour the pan. Beat the butter and sugar together until fluffy.  Beat in the eggs and yolks, one at a time, and then add the vanilla.

Stir the cake flour, baking powder and salt together using a whisk.  Add the flour mixture to the butter/sugar mixture alternating with the milk. Beat until the batter is smooth.

Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.

For the pudding:
Heat the milk, cream and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed pot.  Whisk together the egg yolks,cornstarch, sugar, and salt.  Slowly add the hot milk tot eh egg mixture, whisking continuously. Return to the pan and cook over medium heat, whisking until the mixture thickens and just begins to boil.  Immediately transfer to a clean bowl and remove the vanilla bean.  Add the butter and vanilla extract and stir until combined.  Put plastic wrap against the whole surface to cover.  Chill before using.

For the chocolate glaze:
Heat the cream to a boil.  Mix the other ingredients together in a bowl.  Pour the hot cream over the top and stir until smooth.  Let it cool slightly to thicken.

Assembly:
Split the cake using a long serrated knife.  Spread the vanilla bean pudding over the bottom half of the cake and place the top layer of cake over the pudding.  Pour the chocolate glaze over the cake, allowing the chocolate to drip down the sides.

Day 83 - True Sponge Cake

     Life has been uneventful (except for some illnesses) which is good because there is nothing to report.  So, here I sit typing my blog, watching tv and waiting for 'Chopped' to come on.  It's a new episode tonight, so I'm excited!
     This came from my Fannie Farmer Cookbook Thirteenth Edition; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

     True Sponge Cake

     5 eggs, separated
     1 tablespoon lemon juice
     1 cup sugar
     ¼ teaspoon salt
     1 cup cake flour

     Preheat the oven to 325ºF.
     Line the bottom of a 9=inch tube pan or two 8-inch round cake pans with wax paper, cut to fit. 
     Beat the egg yolks with the lemon juice until pale and thick.
     Gradually add 3/4 cup of the sugar and beat thoroughly.

     Beat the egg whites until foamy, add the salt, and continue beating until the whites hold soft peaks, then slowly add the remaining ¼ cup sugar and beat until stiff but not dry.

     Stir a fourth of the beaten whites into the egg yolk mixture. 
     Spoon the remaining whites over the yolk mixture and sift the flour on top.

     Gently fold until blended.  Spoon into the pan or pans.

     Bake for 45-55 minutes in the tube pan, 25-30 minutes in the layer pans, or until a toothpick or straw comes out clean.

     Invert the pan or pans on a rack and let the cake cool completely before removing from the pan.  Dust with confectioners' sugar, sifted through a strainer.

     We're big on strawberries and whipped cream here at our house, so that's what I decided to garnish it with.  If you remember, I also used it on the Pound Cake on Day 32.
     I rate all of the items that I bake on a scale of 1-4 with 4 being the best.  My husband, son and I decided that this True Sponge Cake earned 3½ rolling pins!  It was definitely spongy and had very good flavor.  I would definitely make this when we have guests come to visit.  Not that we ever have many guests visit, but I would make this for them.
     Happy baking!

Upside Down German Chocolate Cake

German Chocolate Cake has always been a favorite of mine. I think it is because it combines all of my favorite things...chocolate, pecan, coconut! What is not to love right?! I LOVE this because it is a fun spin on the original, with all the same great tastes! Besides, it is all in one pan, and you know how I like simple, easy recipes! I found this recipe at See Jane Cook, but like always made a few adjustments. Here is what I did...

Upside Down German Chocolate Cake


1 chocolate cake mix (or 1 yellow cake mix plus one (4 serving) box of chocolate pudding) prepared according to package
1 cup coconut
2 cups chopped pecans
1 cup melted butter
8 oz cream cheese
4 cups powdered sugar

Grease a 11x15 in dish (the one that is bigger than a 9x13 but still has deep sides).  Spread the coconut and chopped pecans on the bottom of the pan*. Prepare cake mix according to box directions and spread over the coconut and pecans.  Mix butter, cream cheese and powdered sugar together in another bowl and place spoon fulls on the top of the cake batter.  Swirl together with a knife.  Bake at 350 for 1 hour.  Serve warm with ice cream and chocolate ganache...

Chocolate Ganache

1/2 cup each milk chocolate and semi-sweet chocolate chips

cream

start with about 2 T of cream and melt the cream and chocolate together.  Add more cream until you can drizzle it over the top of individual servings of cake.

*Next time I am going to mix the coconut and pecans in to the cream cheese and butter mixture and swirl it into the cake.  My coconut and pecans got a little too done on the bottom.

Day 75 - Another Birthday Cake

     Yes, I have two children who have birthdays within about a week of each other.  I had hoped when I was pregnant with our son (our third child) that he wouldn't be born on his sister's birthday so they wouldn't have to share one.  Fortunately, he held out.  None of my kids were early arrivals, so I really had nothing to worry about.
     I used Martha Stewart's Baking Handbook for the cake recipe, p. 149; author, Martha Stewart; publisher, Clarkson Potter/Publishers, a division of Random House, Inc.; ISBN 0-307-23672-2.  The frosting recipe was from the instructions that came with a Wilton 'Winnie The Pooh' cake pan I used when the kids were little.  I was going to make Pooh for my son, but when I was browsing at Goodwill I completely scored - a cake pan in the form of a baseball player.  It was only $2.99 which is much less than what they go for new.  Besides, I'm probably never going to use the thing again anyway.  Anyway, the baseball player is so appropriate because he has decided that this school baseball season will more than likely be his last.  He would rather play boys' volleyball in high school and both sports are played in the spring here.  A tribute to my son and his fantastic baseball career.  He loved it.  Actually, the cake kind of looked like him, too.  It turned out better than I had hoped because I'm not a cake decorator, but of course, could have been improved.

     Yellow Butter Cake  -  makes one 9-inch layer cake using two 9-by-2-inch round cake pans (I used one Wilton shaped cake pan)

     2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
     1½ cups all-purpose flour, plus more for pan
     1½ cups cake flour (not self-rising)
     1 tablespoon baking powder
     ½ teaspoon salt
     1 3/4 cups sugar
     4 large eggs
     2 teaspoons pure vanilla extract
    1 ¼ cups milk

     Preheat oven to 350ºF.  Butter cake pan, dust with flour; set aside.  In a medium bowl, sift together flours, baking powder, and salt; set aside.

     In the bowl of an electric mixer fitted with the paddle attachment (is this the only attachment she ever uses?), beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.  Beat in eggs, one at a time, then beat in vanilla.  With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

     Pour batter into prepared pan, and smooth with an offset spatula. 

Bake, rotating the pan halfway through, until the cake is golden brown and a cake tester inserted in the center comes out clean, 30-40 minutes. 

So cake sits level and to prevent cracking, while still in pan, carefully slice off raised center portion.  To unmold from pan, place cooling rack against cake and turn both cake rack and pan over.  Lift pan off carefully.  Coll at least 1 hour.  Brush loose crumbs off cake.  To transfer cake to a serving platter (I used a cake board for serving), hold a cake board against cake and turn both cake and rack over.  Lift off rack.  Hold another board against bottom of cake and turn cake over.  Be sure to hold cake, rack, and boards close together while turning to prevent cake from cracking.

     Wilton Buttercream Icing
     "The thick but creamy texture of this flavorful icing makes it ideal for decorating.  For best results, keep icing bowl in refrigerator when not in use.  It can be refrigerated in an airtight container for up to 2 weeks.  Rewhip before using.  YIELD: 3 cups.  I needed a double batch, but didn't use all of it.  The following is for a single.
     ½ cup solid vegetable shortening
     ½ cup butter or margarine
     1 teaspoon Wilton Clear Vanilla extract
     4 cups (1 lb.) sifted confectioners' sugar (remember, sift before measuring here)
     2 tablespoons milk

     Cream butter and shortening with electric mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.



It may not be the most beautiful cake, but it actually looks a little like him.  I think it's the curly hair. :-)

     Remember the other day how I told you that Martha likes to do things big?  Well, this cake batter was BIG and as I was pouring it into the pan, I was thinking there was too much.  And there was.  It started to overflow slightly in the oven.  Then the edges burned, but I cut them off and nobody knew the difference.  I was just concerned that because there was so much batter that the bottom would start to burn before the cake was even set, but everything was ok.      I have to tell you that instead of using butter and flour to coat the pan, I used the Wilton 'Bake-Easy' Non Stick Spray.  That stuff was AWESOME!  The cake came out without any hesitation and nothing was left stuck in the pan.  I'm sold on that stuff! 
     I also used the Wilton icing colors for the frosting as follows: 2 cups of icing with black for the jersey and helmet, 3/4 cup with brown for the bat; 1/3 cup with brown for the hair; 1¼ cup with brown for the skin; 2 tablespoons with blue for the eyes; 1 tablespoon with pink for the tongue.  Dip a toothpick into the coloring and swirl it into the frosting.  If more color is needed, gradually add more with a toothpick until desired color is achieved.  To decorate, I used the decorator bags with couplets and various tips.

     I brought the cake and some ice cream cups to the end of my son's baseball practice and needless to say, he was surprised.  He usually doesn't like surprises, but I think with this one, especially since I used this for one of my blog postings, he was honored.  It was wonderful that he could share it with his friends, too.  The re-lighting candles were also a plus.  The boys loved it - they devoured it like vultures as young teenage boys are known to do, and my husband loved the piece we were able to save for him as well.  I rate my bakes on a scale of 1-4 with 4 being magnificent and this cake with the frosting earned 4 rolling pins!
     I really enjoyed doing this even though it took me practically all day to finish.  Ok, I had some interruptions, but I was done measuring and NO, the interruptions weren't the Red Sox.  I now have a crink in my neck, so I'll have to see my chiropractor tomorrow.  And a cramp in my hand from holding the bags, but it was definitely worth every minute.  The birthday boy couldn't stop thanking me. 
     Happy baking!


    
   

Day 67 - Boston Favorite Cake with a frosting story

     Today is my daughter's 19th birthday and since she's home from college for the weekend I wanted to bake her a birthday cake.  She really loved the movie "The Lion King" and I wanted to find a Simba cake pan, but didn't have any luck.  I thought that would have been cute for a 19 year old.  Maybe I'll be able to find one for her 20th.  If any of you know where I could locate one or if you have one sitting around collecting dust, please let me know and we can give it a new home.
     The cake I made her is the Boston Favorite Cake on page 571, and I marbled it (marbled, is that a verb?  If not, I just made it one.).  The recipe suggested I use a Maple Frosting or a Creamy Chocolate Frosting.  I went with the Chocolate which is on page 599.  I used my Fannie Farmer Cookbook Thirteenth Edition; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc.,  division of Random House; ISBN 0-394-56788-9.  I don't know why it's called "Boston Favorite Cake", there was not explanation, but I wish I knew.  Maybe it's a favorite cake of the Boston Red Sox.

     Boston Favorite Cake

     6 Tablespoons butter
     1 cup sugar
     2 eggs, separated
     1½ teaspoons vanilla
     1 3/4 cups cake flour
     2 teaspoons baking powder
     ½ teaspoon salt
     2/3 cup milk

     Preheat oven to 350ºF.
     Butter and lightly flour two 8-inch cake pans. 
     Cream the butter until softened and slowly add the sugar, beating until light. 
     Add the egg yolks and vanilla and beat to blend well.
     Sift the flour, baking powder, and salt onto a piece of wax paper. 
     Alternately blend the dry ingredients and the milk into the butter mixture in three stages. 

Beat until smooth.
     In a separate bowl, beat the egg whites until stiff but not dry.
     Stir a third of the egg whites into the cake batter and gently fold in the remaining.
     Spoon into the cake pans. 
     Bake for 30-35 minutes, or until a straw inserted in the center comes out dry.
     Cool in pans for 5 minutes before turning out onto racks. 
     Fill and frost with Creamy Chocolate Frosting (p.599) or Maple Frosting (p.600)

     Marble Cake.  Divide the batter in half.  Melt 1 ounce unsweetened chocolate in a bowl over simmering water and add it to half the batter.  Fill the pans using large spoonfuls and alternating between the plain and the chocolate batters.

     Creamy Chocolate Frosting

     2 ounces unsweetened chocolate, grated

     1 cup sugar

     3 tablespoons cornstarch

     1 cup boiling water

     1 tablespoon butter

     1 teaspoon vanilla

     1/8 teaspoon salt

     Combine the chocolate, sugar and cornstarch in a heavy-bottomed pan.

     Stir in the boiling water, and cook over moderate heat about 2-3 minutes, stirring constantly, until thick and smooth.

     Remove from heat and add the butter, vanilla and salt.  Beat well.

     You will have enough to fill and frost and 8- or 9-inch two layer cake.

     Ok, I had no problems with the making of the cake, it was the frosting I wanted to heave out the window.  Expectations of a delicious cake for a daughter on her birthday.  Ugh!  That frosting, man.  Don't make it.  I can't remember which recipe it was from this cookbook, but something else I made from here didn't turn out either.  Very frustrating.  The frosting was in no way creamy, it was runnier than heck!  There was no way this stuff was thickening.  And I say this after I added hmmm...let's see, 2 more tablespoons of cornstarch, 1 tablespoon cornstarch mixed with two tablespoons of water , 2 cups of confectioners' sugar, and 12 tablespoons flour before it finally thickened to a point where it could have been spread over a cake.  BUT, at that point it tasted like cake batter itself, so I scrapped it.  My dear daughter offered to go to the store to pick up some (choke) canned frosting.  It felt like a cop-out, but she was leaving to back to school soon and I couldn't very well let her leave without having some of her own birthday cake!

     She was happy and like it.  My rating system is on a scale of 1-4 with 4 being the best.  She voted that it should be given 3 rolling pins.  The frosting was delicious.  Haha.  I thought the cake was just a tad bit dry.  I like how it marbled though.  I don't think I'll be making this one again.  Oh, and the chocolate curls on the top from the Hershey bar were quite delicious, too.

     Happy baking!

Day 56 - Molasses Gingerbread with Lime Cream

          Yeah, I know.  There was lime in yesterday's recipe and lime in the day before that, too.  I guess when I start using one ingredient I have a tendency to just "go with it".  I'll spare you the song and the video tonight though.  But you can go ahead and hum it in your head if you want.  No?  What, can't hum and read at the same time?  I suppose it's kind of like that rubbing your belly while patting your head kind of thing  - a little too difficult.  You can always go back to yesterday if you've forgotten how it goes.
     Today was a wonderful day while running errands.  I need to get out and do that more often!    I went to pick up some groceries and one of the cashiers, JoNell, came up to me and said, "Have I told you my joke about the mushroom?"  I said, "no", and was thinking, I don't ever remember you telling me any jokes, but I'm game.  She says, "A mushroom went into a bar and sits down and has a few drinks."  Now I'm thinking uh-oh, how is this going to end?  "After these few drinks he turned out to be a fun guy!"  Get it, fungi.  Mushrooms, fungi.  I thought it was cute, and very appropriate for a supermarket setting. And it was clean.  I love people.  You just need to open yourself up and let them in. 
     Then I went to the library to find some gluten free cookbooks.  They were all out, but I found others!  As I was browsing, a mother and an adorable little two year old with long brown hair and big brown eyes came into the section.  The little girl said hello after she'd rounded the corner because we were both eye level.  She showed me the book she was taking home and then sat down next to me to read it.  And read it she did, in the way a two year old will do.  Very loudly and nonsensical to adults, but true to themselves.  I couldn't help but chuckle as her mother kept trying to quiet her because it brought back so many wonderful memories.  The three of us talked for a few minutes, and as Peyton and her mommy started to walk away I said, "Peyton, it was so nice to meet you."  She turned around, and came running towards me.  She held out her hand, looked up at me and said, "it was nice to meet you!".  Awww, it made me melt!  I really hope I see her at the library again.

I found the Molasses Gingerbread with Lime Cream in a book that I picked up while listening to Peyton read.  I picked up a few actually and they are all SO YUMMY!  I'm excited!  This one though is from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans, p. 361-362; author, Susan Spicer with Paula Disbrowe; publisher, Alfred A. Knopf, a division of Random House, Inc.; ISBN 978-1-4000-4389-7.  I really like this book and there are quite a few things in here that look quite delicious besides the items that I plan to be baking.  I just might have to purchase it or ask for it for Mother's Day (hint, hint).


Molasses Gingerbread with Lime Cream
     ¼ pound (1 stick) butter, plus more for buttering the pan
     1 cup sugar
     3 eggs
     2 cups flour
     1 teaspoon ground cinnamon
     1 teaspoon ground cloves
     2 teaspoons baking soda
     1 tablespoon fresh grated ginger
          (or ½ teaspoon ground ginger)   I used this.
     1 cup unsulfured molasses
     2 teaspoons baking soda dissolved in 2 tablespoons hot water
     Lime Cream

     Preheat oven to 350ºF, and butter and flour an 8-inch square pan.
     Melt the stick of butter, pour into a large bowl, and allow it to cool slightly.  Beat the sugar and eggs into the butter.  In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda and grated ginger.

                                   

                     

     

     Bring 1 cup of water to a boil in a small saucepan.  Using a wooden spoon, stir the molasses and soda solution into the water.  Whisk the dry ingredients into the sugar and the eggs, then stir in the molasses mixture.

     Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter).  Another indicator is that the cake will pull away from the sides of the pan when it's done.  Cool the cake on a wire rack for 10 minutes.  Run a knife around the rim of the pan to loosen the cake, invert onto a cooling rack and cool completely.  Cut into squares and serve with Lime Cream.

 

  
      Lime Cream
     2 eggs
     ½ cup sugar
     1/3 cup fresh lime juice
     Zest of 1 lime, grated (about 1 tablespoon)
     4 tablespoons (½ stick) butter, cut into small pieces
     1 cup heavy cream

     In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color.  Lower the speed and blend in the lime juice and zest.

     Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double broiler).  Cook over high heat, whisking often, until smooth, very thick, and custard like (about 20 minutes).  Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.  If the final mixture is lumpy, strain though a fine sieve.  Otherwise, cool to room temperature.

     Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks.  Gently fold a fourth of the whipped cream into the lime curd.  Then fold in the remaining whipped cream.
     *Note:  If you don't have time to make the lime cream, no one is going to complain if you serve this cake with whipped cream sweetened with brown sugar and a couple tablespoons of bourbon.*

     I have always loved gingerbread and this one was absolutely delicious, especially with the Lime Cream!  The cake was extremely moist and very rich in flavor.  I liked eating that just by itself, but then add the lime cream.  Oh. My. Goodness.  As my husband said, it was unlike any other dessert he has ever had.  The lime cream really added something special to it.  I know Susan put in the note about using whipped cream sweetened with brown sugar and bourbon, BUT I would highly recommend that you do whatever it takes to make this cream.  I cannot tell you how excited I was as I was standing over the stove and dipped my finger into the double broiler and tasted the CURD!  I actually made lime curd!!!!  Something I've never done before and I made it tonight!  The best part was, that I didn't really think that was what it was going to turn out to be.  So, I was ecstatic with the surprise!  See what happens when we go into something with NO expectations?
     I must tell you though.  Be careful when you pour the soda solution into the molasses mixed with water.  It will bubble up on you extremely quickly and if you're not paying attention, you are going to have one big sticky mess all over your stove top.  I can proudly say, that this did not occur.  Also, when the batter is ready to be poured into the baking dish, it will seem pretty soupy and not as thick as other cake batters you may have made.  I kept checking the recipe, thinking I had added an extra cup of water somewhere.  Don't panic, it's supposed to be this way.  Also, when inverting the pan, wave your hand over the thing, do a dislodging happy dance, or put a heck of A LOT of butter and flour in the bottom 'cause that sucker ain't gonna cooperate.  I knifed around the edges as it said...

     Oh yeah, and when the cake is in the oven, it's going to get kinda high, so make sure there is plenty of room between the racks and you may want to put a cookie sheet under the pan in case it should spill over.  That did occur.  Back to the inverting.  Yeah.  No.  It came out.  Well, in pieces that were not so pretty, and only half of it.  So I shoved it back in the pan and served it from there.
     My rating system is on a scale of 1-4 with 4 being something you really should consider making and when you serve it to others, they are going to think you're a baking expert!  Tonight was a definite 4 rolling pin recipe!  I was going to put a little Tequila in the lime curd, but was afraid to.  Maybe next time.  Enjoy this one!
     Happy baking!