Hello! It's been a while... I hope to get back into the swing of things here. I severely broke my ankle last May and I had to have surgery. I missed the last week of school and didn't walk unassisted until just a few days before I went back to work, for this school year, in August.
I didn't do anything all summer long. I'm just getting back into the groove. I'm hoping that means more baking! I plan on continuing with my Bon Appetit recipe adventure and also, to showcase any fun and delicious recipes that I come across.
-Tiffiny
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Sunday, February 9, 2020
Saturday, February 9, 2019
Bon Appetit: Semisweet Chocolate Layer Cake with Vanilla Cream Filling
Semisweet Chocolate Layer Cake with Vanilla Cream Filling
10 servings
Cake
1/2 cup natural unsweetened cocoa powder
2 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped
1/2 cup boiling water
1/2 cup buttermilk
1-1/3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
Cream Filling
3 tablespoons cold water
1-3/4 teaspoons unflavored gelatin
2-1/4 cups chilled heavy whipping cream, divided
1/2 cup powdered sugar
1 teaspoon vanilla extract
Ganache
1-1/4 cups heavy whipping cream
1/3 cup light corn syrup
16 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped
1 teaspoon vanilla extract
Unsweetened cocoa powder or powdered sugar
CAKE: Position rack in center of oven and preheat oven to 350 degrees F. Butter three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Combine cocoa powder and semisweet chocolate in medium bowl. Pour 1/2 cup coiling water over cocoa powder and chocolate and whisk until smooth. Whisk in buttermilk. Set chocolate mixture aside.
Whisk flour, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until well blended (mixture will not be smooth). Add eggs and vanilla and beat until light and creamy. Beat in dry ingredients and chocolate mixture. Transfer batter to prepared pans, dividing equally. Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off parchment. Cool completely.
CREAM FILLING: Place 3 tablespoons cold water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Bring 1/2 cup cream just to simmer in heavy small saucepan. Add hot cream to softened gelatin; stir until gelatin dissolves. Place in refrigerator just until cool but not set, stirring frequently, 5 to 8 minutes. Using electric mixer, beat remaining 1-3/4 cups cream, sugar, and vanilla in medium bowl until peaks form. Gradually add gelatin mixture, beating until medium-firm peaks form.
Place 1 cake layer on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Using icing spatula, remove any excess filling that may have oozed out between layers. Chill on cardboard round until filling sets, about 2 hours.
GANACHE: Meanwhile, bring cream and corn syrup to simmer in heavy small saucepan. remove from heat. Add chocolate; whisk until smooth. Stir in vanilla. Cool until thick enough to spread, about 2 hours.
Place cake, still on cardboard, on rack set in center of baking sheet. Spread 1/4 of ganache over top and sides of cake. Chill cake 15 minutes. Spread 1/4 of remaining ganache over top and sides of cake again. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm and pourable, stirring constantly. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.
Cut out paper heart shapes of differing sizes and lay flat atop cake. Sift cocoa powder or powdered sugar over. Carefully lift hearts from cake, revealing design, and serve.
Monday, July 23, 2018
Chocolate Chip Cookies
I really want to bake something right now, but it's so hot I would die, and my apartment would burn down. So, here's the recipe for chocolate chip cookies that my mom has used my entire life! (I made them a while ago and snapped this photo.) It's Betty Crocker and it's doubled because we don't mess around when it comes to baked goods. I use fair trade chocolate chips from Equal Exchange.
Chocolate Chip Cookies Betty Crocker
2 cups butter, softened (or margarine)
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
2 eggs
4-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups coarsely chopped nuts (optional)
2 packages chocolate chips (12 oz.)
Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).
Chocolate chip bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.
Crisp Chocolate Chip Cookies: Decreases flour to 2 cups. About 5 dozen.
Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.
** Side note: I always bake with salted butter, so I generally omit the salt called for in the recipe.
Chocolate Chip Cookies Betty Crocker
2 cups butter, softened (or margarine)
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
2 eggs
4-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups coarsely chopped nuts (optional)
2 packages chocolate chips (12 oz.)
Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).
Chocolate chip bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.
Crisp Chocolate Chip Cookies: Decreases flour to 2 cups. About 5 dozen.
Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.
** Side note: I always bake with salted butter, so I generally omit the salt called for in the recipe.
Monday, October 9, 2017
Bon Appetit Desserts: Chocolate Decadence
Decadent is an understatement. This cake is almost pure chocolate!
This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.
Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1-1/4 sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries
Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.
Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.
DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.
Cut cake into wedges. Serve with whipped cream and berries.
This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.
Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1-1/4 sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries
Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.
Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.
DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.
Cut cake into wedges. Serve with whipped cream and berries.
Wednesday, June 15, 2016
My Bon Appetit Journey: Year Two
If you can believe it, I've been making Bon Appetit Dessert recipes for two years now! Year two was not very productive, but I did enjoy the cakes that I was able to make. This Bon Appetit journey, is just another reminder that things do not always go as we plan.
Links to all eleven (11) recipes are below! (My favorite are marked with an *)
1. Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting*
2. Parsnip Spice Cake with Ginger-Cream Cheese Frosting*
3. Glazed Lime Cake
4. Double-Ginger Gingerbread with Orange-Ginger Sauce
5. Cranberry-Maple Pudding Cake*
6. Apple-Cornmeal Upside-Down Cake
7. Caramel-Walnut Upside-Down Banana Cake*
8. Pineapple Upside-Down Pumpkin Gingerbread
9. Brown Sugar-Almond Cake with Caramel Frosting*
10. Upside-Down Spiced Peach Cake with Honey-Sweetened Whipped Cream*
11. Raspberry Cake with Marsala, Creme Fraiche, and Raspberries*
Links to all eleven (11) recipes are below! (My favorite are marked with an *)
1. Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting*
2. Parsnip Spice Cake with Ginger-Cream Cheese Frosting*
3. Glazed Lime Cake
4. Double-Ginger Gingerbread with Orange-Ginger Sauce
5. Cranberry-Maple Pudding Cake*
6. Apple-Cornmeal Upside-Down Cake
7. Caramel-Walnut Upside-Down Banana Cake*
8. Pineapple Upside-Down Pumpkin Gingerbread
9. Brown Sugar-Almond Cake with Caramel Frosting*
10. Upside-Down Spiced Peach Cake with Honey-Sweetened Whipped Cream*
11. Raspberry Cake with Marsala, Creme Fraiche, and Raspberries*
Thursday, June 11, 2015
Bon Appetit Desserts: Texas Sheet Cake
If you can believe it, I started my Bon Appetit Desserts Journey just over a year ago. I set out to make one recipe per week. That was quite the goal. Even though I love baking, it was just too large of a task while working full time and trying to have a life (I work more than an hour away from my home, so a lot of free time is spent traveling to and from work). Baking a Bon Appetit dessert once a week is also quite expensive. To date, I have made 23 of the 52 recipes that I had hoped to make this year. I will be posting a list of all of the recipes that I have made, in the next few days.
The recipe for the 23rd cake is below, Texas Sheet Cake!
Texas Sheet Cake
Cake
1-2/3 cups unbleached all purpose flour
2/3 cup natural unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
Glaze
2/3 cup heavy whipping cream
2 tablespoons sugar
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
2 tablespoons (1/4 stick) unsalted butter, cut into pieces
1-1/4 cups coarsely chopped pecans, toasted
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal cake pan. Whisk flour, cocoa, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. beat in half of dry ingredients, then 1 cup hot water, then remaining dry ingredients. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 25 minutes. (Mine took 30, adjust time if needed.) Cool cake in pan on rack.
GLAZE: Bring cream and sugar to boil in heavy medium saucepan. Remove from heat and add chocolate and butter. Let stand 5 minutes; whisk until smooth. Drizzle half of glaze over cake; sprinkle with pecans. Drizzle with remaining glaze. Cool until glaze is set.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Cut cake into squares and serve.
Bon Appetit says: There are lots of ways to change up the topping, such as adding coarsely crushed toffee bars, chocolate-coated espresso beans, or toasted coconut; or add mini marshmallows and toasted walnuts for a rocky road rendition.
I did not have enough pecans, so I added toasted coconut to my topping.
The recipe for the 23rd cake is below, Texas Sheet Cake!
Texas Sheet Cake
Cake
1-2/3 cups unbleached all purpose flour
2/3 cup natural unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
Glaze
2/3 cup heavy whipping cream
2 tablespoons sugar
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
2 tablespoons (1/4 stick) unsalted butter, cut into pieces
1-1/4 cups coarsely chopped pecans, toasted
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal cake pan. Whisk flour, cocoa, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. beat in half of dry ingredients, then 1 cup hot water, then remaining dry ingredients. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 25 minutes. (Mine took 30, adjust time if needed.) Cool cake in pan on rack.
GLAZE: Bring cream and sugar to boil in heavy medium saucepan. Remove from heat and add chocolate and butter. Let stand 5 minutes; whisk until smooth. Drizzle half of glaze over cake; sprinkle with pecans. Drizzle with remaining glaze. Cool until glaze is set.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Cut cake into squares and serve.
Bon Appetit says: There are lots of ways to change up the topping, such as adding coarsely crushed toffee bars, chocolate-coated espresso beans, or toasted coconut; or add mini marshmallows and toasted walnuts for a rocky road rendition.
I did not have enough pecans, so I added toasted coconut to my topping.
Tuesday, June 9, 2015
Bon Appetit Desserts: Chocolate-Pecan Coffee Cake
Wow! It has been a long while since I have been able to bake and post a recipe. I'm already in my second week of summer break, but last week was spent recovering from a food borne illness that I got at Disneyland's California Adventure. It was not pleasant and was not how I pictured spending my first week out of school. I am currently in my 4th week of my first grad class and I am feeling the heat. Today was the first day that I felt like I didn't have a ba-jillion assignments to do.
I celebrated by baking!
When reading the ingredients and procedure you might find yourself thinking, "A raisin and cream cheese topping with sugared pecans... on a chocolate cake?" I know that I did and you know what? It totally works!!
Chocolate-Pecan Coffee Cake
Topping
1 8-ounce package cream cheese, room temperature
1/4 cup powdered sugar
1 large egg yolk
2/3 cup golden raisins
Cake
5 ounces bittersweet or semisweet chocolate, chopped (I just used chocolate chips)
3/4 cup (packed) golden brown sugar
1-1/2 cups sifted unbleached all purpose flour (sifted, then measured)
3/4 teaspoon salt
6 Tablespoons (3/4 stick) chilled unsalted butter, diced
1/3 cup warm water (105ºF to 115ºF)
1 teaspoon sugar
1 1/4-ounce envelope active dry yeast
1 large egg, room temperature
6 Tablespoons milk, room temperature
Pecans
1 large egg white
1/2 cup sugar
1 cup pecan halves
**This cake must rise for an hour! Plan ahead.**
TOPPING: Using an electric mixer, beat cream cheese, sugar, and egg yolk in small bowl to blend. Mix in raisins.
CAKE: Butter 9x9x2-inch metal baking pan. Finely grind chocolate and brown sugar in processor. transfer to bowl. Blend flour, cocoa, and salt in processor 5 seconds. Add butter; using on/off turns, chop finely. (I do not have a processor. I just whisked these ingredients and then cut the butter in.)
Combine 1/3 cup warm water, sugar, and yeast in large bowl. Stir to dissolve yeast. let stand until foamy, about 8 minutes. Mix in egg, milk, chocolate mixture, and flour mixture. Spread batter in prepared pan. Drop topping over batter by tablespoonfuls and spread carefully to cover.
pour boiling water in bottom of 8x8-inch pan to depth of 1-1/2 inches. Place pan with dough over pan with water. Cover pan with dough lightly with plastic wrap, then kitchen towel. Let stand until dough has risen, about 1 hour.
Position rack in center of oven and preheat to 350ºF.
PECANS: Meanwhile, beat egg white and sugar in medium bowl until thick. Add pecan halves and stir until well coated.
Arrange pecans, rounded side up, atop cake in irregular pattern (discard excess sugar mixture). bake cake until tester inserted into center comes out with just a few crumbs attached, about 35 minutes. (Keep and eye out, my cake needed 50 minutes.) Cool cake in pan on rack. Serve warm or at room temperature.
I celebrated by baking!
When reading the ingredients and procedure you might find yourself thinking, "A raisin and cream cheese topping with sugared pecans... on a chocolate cake?" I know that I did and you know what? It totally works!!
Chocolate-Pecan Coffee Cake
Topping
1 8-ounce package cream cheese, room temperature
1/4 cup powdered sugar
1 large egg yolk
2/3 cup golden raisins
Cake
5 ounces bittersweet or semisweet chocolate, chopped (I just used chocolate chips)
3/4 cup (packed) golden brown sugar
1-1/2 cups sifted unbleached all purpose flour (sifted, then measured)
3/4 teaspoon salt
6 Tablespoons (3/4 stick) chilled unsalted butter, diced
1/3 cup warm water (105ºF to 115ºF)
1 teaspoon sugar
1 1/4-ounce envelope active dry yeast
1 large egg, room temperature
6 Tablespoons milk, room temperature
Pecans
1 large egg white
1/2 cup sugar
1 cup pecan halves
**This cake must rise for an hour! Plan ahead.**
TOPPING: Using an electric mixer, beat cream cheese, sugar, and egg yolk in small bowl to blend. Mix in raisins.
CAKE: Butter 9x9x2-inch metal baking pan. Finely grind chocolate and brown sugar in processor. transfer to bowl. Blend flour, cocoa, and salt in processor 5 seconds. Add butter; using on/off turns, chop finely. (I do not have a processor. I just whisked these ingredients and then cut the butter in.)
Combine 1/3 cup warm water, sugar, and yeast in large bowl. Stir to dissolve yeast. let stand until foamy, about 8 minutes. Mix in egg, milk, chocolate mixture, and flour mixture. Spread batter in prepared pan. Drop topping over batter by tablespoonfuls and spread carefully to cover.
pour boiling water in bottom of 8x8-inch pan to depth of 1-1/2 inches. Place pan with dough over pan with water. Cover pan with dough lightly with plastic wrap, then kitchen towel. Let stand until dough has risen, about 1 hour.
Position rack in center of oven and preheat to 350ºF.
PECANS: Meanwhile, beat egg white and sugar in medium bowl until thick. Add pecan halves and stir until well coated.
Arrange pecans, rounded side up, atop cake in irregular pattern (discard excess sugar mixture). bake cake until tester inserted into center comes out with just a few crumbs attached, about 35 minutes. (Keep and eye out, my cake needed 50 minutes.) Cool cake in pan on rack. Serve warm or at room temperature.
Thursday, February 19, 2015
Bon Appetit Desserts: Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel
I had the chance to make this recipe last week, because I did not have work on Friday. It was nice to bake again, because I am currently working a second job... beyond teaching, on the weekends. I have found it hard to make time for my Bon Appetit Desserts Adventure. I was happy to be back where I find joy!
I was pleased with this '1 whisk' coffee cake. It won't take long before it's in your belly! Family, friends, and neighbors all received their fair share.
Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel
12 servings
Streusel
1-1/2 cups (packed) golden brown sugar
1 Tablespoon ground cinnamon
6 Tablespoons (3/4 stick) chilled salted butter, diced
1-1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips (Fair Trade, if you can!)
Cake
3 cups unbleached all purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/3 cups sugar
3/4 cup (1-1/2 sticks) salted butter, room temperature
3 large eggs
1-1/2 teaspoons finely grated orange peel
1-1/2 teaspoons vanilla extract
1-1/2 cups sour cream
1/4 cup fresh orange juice
Powdered Sugar
STREUSEL: Whisk sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture hold together in small moist clumps. Mix in pecans and chocolate chips.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
Bake 30 minutes. Place sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Sift powdered sugar over cake; serve warm or at room temperature.
DO AHEAD: Can be made 2 days ahead. Cool completely. Store airtight at room temperature.
I was pleased with this '1 whisk' coffee cake. It won't take long before it's in your belly! Family, friends, and neighbors all received their fair share.
Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel
12 servings
Streusel
1-1/2 cups (packed) golden brown sugar
1 Tablespoon ground cinnamon
6 Tablespoons (3/4 stick) chilled salted butter, diced
1-1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips (Fair Trade, if you can!)
Cake
3 cups unbleached all purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/3 cups sugar
3/4 cup (1-1/2 sticks) salted butter, room temperature
3 large eggs
1-1/2 teaspoons finely grated orange peel
1-1/2 teaspoons vanilla extract
1-1/2 cups sour cream
1/4 cup fresh orange juice
Powdered Sugar
STREUSEL: Whisk sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture hold together in small moist clumps. Mix in pecans and chocolate chips.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
Bake 30 minutes. Place sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Sift powdered sugar over cake; serve warm or at room temperature.
DO AHEAD: Can be made 2 days ahead. Cool completely. Store airtight at room temperature.
Monday, January 19, 2015
Bon Appetit Desserts: Spiced Crumble Cake with Chocolate Frosting
Another Bon Appetit recipe has been tried, just for you! Mmm... spices, nuts, chocolate... cake! You cannot go wrong here.
Completely normal ingredients are used for this recipe. So normal, that I bet you have all of them on hand already. This is a two whisk recipe, so it is a bit more challenging. However, it is only because you have to mix this and that in its own bowl and then some of this and some of that in another bowl. Not hard. I hope that you give it the old college try.
Have you tried any of these recipes out? I post this blog for fun. It is exciting to see if there are any views for the recipes, books, and thoughts that I post. So, if you stop by this blog from time to time, let me know! I'd love to hear from you!
Spiced Crumble Cake with Chocolate Frosting
12 servings
Crumble
1 cup pecans
1/3 cup (packed) golden brown sugar
2 Tablespoons (1/4 stick) chilled unsalted butter, diced
1 Tablespoon natural unsweetened cocoa powder (fair trade when possible)
Cake
2-1/3 cups unbleached all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brow sugar
5 large eggs
Frosting
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2-1/2 cups powdered sugar
2 Tablespoons natural unsweetened cocoa powder
CRUMBLE: Blend pecans, sugar, butter, and cocoa in processor until nuts are finely chopped.
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal baking pan. Whisk flour, cornstarch, baking soda, cinnamon, salt, cloves, and allspice in medium bowl to blend. Whisk sour cream, milk, and vanilla in small bowl to blend.
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in 3 eggs, 1 at a time. Beat in 1/2 cup dry ingredients. Beat in remaining 2 eggs, 1 at a time. Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.
Spread 3 cups batter in prepared pan. Sprinkle with crumble; press lightly into batter. Spread remaining batter over crumble to cover. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
FROSTING: Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth. Let stand just until cool but not set. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl to blend. Beat in sugar in 3 additions, then cooled chocolate and cocoa.
Spread frosting over top of cake.
DO AHEAD: Can be made 1 day ahead. Chill until frosting is set; cover and keep chilled. Let stand 1 hour at room temperature before serving.
Completely normal ingredients are used for this recipe. So normal, that I bet you have all of them on hand already. This is a two whisk recipe, so it is a bit more challenging. However, it is only because you have to mix this and that in its own bowl and then some of this and some of that in another bowl. Not hard. I hope that you give it the old college try.
Have you tried any of these recipes out? I post this blog for fun. It is exciting to see if there are any views for the recipes, books, and thoughts that I post. So, if you stop by this blog from time to time, let me know! I'd love to hear from you!
Spiced Crumble Cake with Chocolate Frosting
12 servings
Crumble
1 cup pecans
1/3 cup (packed) golden brown sugar
2 Tablespoons (1/4 stick) chilled unsalted butter, diced
1 Tablespoon natural unsweetened cocoa powder (fair trade when possible)
Cake
2-1/3 cups unbleached all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brow sugar
5 large eggs
Frosting
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2-1/2 cups powdered sugar
2 Tablespoons natural unsweetened cocoa powder
CRUMBLE: Blend pecans, sugar, butter, and cocoa in processor until nuts are finely chopped.
CAKE: Preheat oven to 350ºF. Butter and flour 13x9x2-inch metal baking pan. Whisk flour, cornstarch, baking soda, cinnamon, salt, cloves, and allspice in medium bowl to blend. Whisk sour cream, milk, and vanilla in small bowl to blend.
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in 3 eggs, 1 at a time. Beat in 1/2 cup dry ingredients. Beat in remaining 2 eggs, 1 at a time. Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.
Spread 3 cups batter in prepared pan. Sprinkle with crumble; press lightly into batter. Spread remaining batter over crumble to cover. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
FROSTING: Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth. Let stand just until cool but not set. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl to blend. Beat in sugar in 3 additions, then cooled chocolate and cocoa.
Spread frosting over top of cake.
DO AHEAD: Can be made 1 day ahead. Chill until frosting is set; cover and keep chilled. Let stand 1 hour at room temperature before serving.
Sunday, November 23, 2014
Artsy Craftsy Time
I have always wanted to go to a Paint Nite. You know, the ones, where you go to a bar or restaurant and you paint a painting in one night?! Many times, I have asked friends to go with me and they say yes, but when it comes down to brass tacks, they don't end up going. So, I decided to hold my own paint night at my apartment.
Not only did I invite friends over to paint, but I disguised it all as a 30th birthday party. I purchased the pattern, the transfer paper, and the paintbrushes from the website Social Artworking. They give you a list of the paint colors that you need and instead of buying those from the website, I went to Michael's and picked up similar colors. Consumer Crafts was having a nice sale at the time, so I got my 16x20 canvases and all of the easels from them.
The instructions state that it should have taken 3 hours to complete this painting project. Well, the faster ones in the group finished in 5 hours and the slower more particular friends needed 6 hours. I am sure that my friends didn't actually plan on spending the entire day with me, but that is the way that it turned out. We had fun! We listened to music, we ate food, we had good laughs and conversation. It was a great time!!
What was the food, you ask? Just snacks, essentially. I served Hashimoto Pasta Salad, because it is so good and it has turned out to be a great crowd pleaser. I also made a Chocolate Pumpkin Cake with a Milk Chocolate Ganache and Pumpkin Whipped Cream. For drinks, I made cranberry spritzers. I used Cran-Cherry juice mixed with some Schweppes original sparkling spritzer water. Super easy and delicious! I also served cold and hot tea, as well as water. This party came together easily and it was very enjoyable to me, to have a small group of my best friends partaking in an activity that I enjoy.
Here are some photos!
Not only did I invite friends over to paint, but I disguised it all as a 30th birthday party. I purchased the pattern, the transfer paper, and the paintbrushes from the website Social Artworking. They give you a list of the paint colors that you need and instead of buying those from the website, I went to Michael's and picked up similar colors. Consumer Crafts was having a nice sale at the time, so I got my 16x20 canvases and all of the easels from them.
The instructions state that it should have taken 3 hours to complete this painting project. Well, the faster ones in the group finished in 5 hours and the slower more particular friends needed 6 hours. I am sure that my friends didn't actually plan on spending the entire day with me, but that is the way that it turned out. We had fun! We listened to music, we ate food, we had good laughs and conversation. It was a great time!!
What was the food, you ask? Just snacks, essentially. I served Hashimoto Pasta Salad, because it is so good and it has turned out to be a great crowd pleaser. I also made a Chocolate Pumpkin Cake with a Milk Chocolate Ganache and Pumpkin Whipped Cream. For drinks, I made cranberry spritzers. I used Cran-Cherry juice mixed with some Schweppes original sparkling spritzer water. Super easy and delicious! I also served cold and hot tea, as well as water. This party came together easily and it was very enjoyable to me, to have a small group of my best friends partaking in an activity that I enjoy.
Here are some photos!
We all followed the same directions, and each painting turned out so differently! I think that that is my favorite part. Unique and fun just like all of us!
The cake! It was soooo good! And a quick and easy recipe, too. #FairTrade cocoa from Equal Exchange.
That's all she wrote, folks! Have a great week!
Sunday, October 26, 2014
Bon Appetit Desserts: Chocolate-Apricot Kugelhopf with Chocolate Swirl Whipped Cream
Hello! Another recipe has made its way into my kitchen. Remember when I told you all to read through the entire recipe, so as to prevent any mishaps? I think I was actually saying that more for myself. I am notorious for speed reading and naturally skipping very important steps in a recipe.
So, here I was starting this recipe yesterday evening around 6:00pm. I love baking and getting crafty in the later hours of the day. I am totally a night owl and this is when my creative juices are flowing. Anyway, I started at 6 and by the time I got this recipe into the pan, as instructed, it was already 7:40. I thought, 'Great, it only bakes for 48 minutes, so I will totally have it cooling off in time for me to go to bed by 10 pm.' WRONG. I re-read the directions and right after the part where it instructs me to place the dough in the pan and let it rise until it reaches the top of the pan, are three words... three very important words. Three very important words that I do not recall seeing at all in my previous readings. Those three words are... 'about three hours.'
Yes, the dough must rise for about three hours! Ahh, what a shocker! I did not foresee this event. So, I waited the three hours and then baked the cake and then allowed it to cool off. I was in bed by midnight. The good news is that I nearly finished 'Wuthering Heights'. I started that over the summer, just before the school year started and lets just say that teaching duties significantly encroach on my personal time. My suggestion to you is to start this on a weekend day and early in the morning, so that you may enjoy it after dinner, at a normal hour. But, I am not here to tell you what to do.
I also recommend that you use the dough hook attachment on your stand mixer, when mixing in the chocolate and apricot mixture... because of the yeast, this dough is a bit sticky and a little thicker than a normal cake batter. Another tip, is to purchase two cans of Kern's Apricot Nectar, because one can is the equivalent of 1-1/2 cups, which is what you need for the sponge, alone. Because of this, instead of using apricot nectar or apricot brandy in my cake and whipped cream, I used straight up brandy. Unless you already own a Kugelhopf pan, there is no need to purchase one, because you can just use a Bundt pan.
I briefly mentioned the rating system for these recipes, before. Bon Appetit rate the recipes' difficulty level with whisks. I thought I would take the time to lay that information out in a clear manner.
As Bon Appetit says, this rating system is "to help you determine at a glance which recipe fits your skill level, we've given every recipe in the book a 'whisk rating', on a scale of one to four whisks."
WHISK RATING (Directly from Bon Appetit)
1 whisk- Very easy to make, with no special techniques required. Perfect for the novice.
2 whisks- A little more challenging. For the beginner with confidence.
3 whisks- Sophisticated, requiring more mastery of technique, such as caramelizing sugar. For the experienced cook.
4 whisks- A show-stopping dessert with many steps and components. For the expert baker.
These higher whisk recipes may seem a little intimidating if you are new to baking, but I believe that anyone is able to make them. I think that all you need to do is to CAREFULLY read the ingredients and recipe steps before you even start the baking process and give yourself plenty of time, so that you are not stressed out. It is never a good idea to bake when rushed. A good baked item takes love and time.
With that being said, this recipe is a three whisk recipe. You will find that this is only because you have to reduce the nectar and then make a sponge and in addition to the sponge, you make a dough. So, this has a few steps that require a bit of work, but overall not hard in the long run.
Are you enjoying saying 'kugelhopf' as much as I am?
And now, the moment you have all been waiting for:
Chocolate-Apricot Kugelhopf
Sponge
1-1/2 cups apricot nectar
1-1/2 cups sifted unbleached all-purpose flour (sifted, then measured)
1/4 cup sugar
1/4 cup nonfat dry milk powder
1 1/4-ounce envelope quick-rising active dry yeast
Dough
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
3 large egg yolks
3 Tablespoons apricot brandy or apricot nectar
1-1/4 teaspoons salt
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1 1/4 -ounce envelope quick-rising active dry yeast
2 Tablespoons hot water (120ºF to 125ºF)
12 ounces bittersweet or semisweet chocolate, coarsely chopped
6 ounces moist dried apricot, quartered
2 Tablespoons (packed) golden brown sugar
1-1/2 teaspoons ground cinnamon
Powdered sugar
Chocolate Swirl Whipped Cream (optional; see recipe)
SPONGE: Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120ºF to 125ºF. Whisk in flour, sugar, milk powder, and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes.
DOUGH: Generously butter 12-cup kugelhopf pan. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a time. Beat in apricot brandy, salt, vanilla, and ginger. Combine yeast and 2 Tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in flour. Combine chocolate, dried apricots, brown sugar, and cinnamon in medium bowl. Mix into dough.
Spoon dough into prepared pan. Cover tightly with plastic wrap and kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, ABOUT 3 HOURS.
Position rack in center of oven and preheat to 350ºF. Bake kugelhopf until deep brown and cracking on top and tester inserted near center comes out clean, about 48 minutes. Cool in pan on rack 20 minutes. Turn out onto rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Return to pan, cover tightly, and store at room temperature.
Place kugelhopf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing Chocolate Swirl Whipped Cream separately, if desired.
Chocolate Swirl Whipped Cream
2 ounces bittersweet or semisweet chocolate (do not exceed 61% cocoa), chopped)
2 Tablespoons plus 2 cups heavy whipping cream
2 Tablespoons sugar
3 Tablespoons apricot brandy or apricot nectar
Stir chocolate and 2 Tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
So, here I was starting this recipe yesterday evening around 6:00pm. I love baking and getting crafty in the later hours of the day. I am totally a night owl and this is when my creative juices are flowing. Anyway, I started at 6 and by the time I got this recipe into the pan, as instructed, it was already 7:40. I thought, 'Great, it only bakes for 48 minutes, so I will totally have it cooling off in time for me to go to bed by 10 pm.' WRONG. I re-read the directions and right after the part where it instructs me to place the dough in the pan and let it rise until it reaches the top of the pan, are three words... three very important words. Three very important words that I do not recall seeing at all in my previous readings. Those three words are... 'about three hours.'
Yes, the dough must rise for about three hours! Ahh, what a shocker! I did not foresee this event. So, I waited the three hours and then baked the cake and then allowed it to cool off. I was in bed by midnight. The good news is that I nearly finished 'Wuthering Heights'. I started that over the summer, just before the school year started and lets just say that teaching duties significantly encroach on my personal time. My suggestion to you is to start this on a weekend day and early in the morning, so that you may enjoy it after dinner, at a normal hour. But, I am not here to tell you what to do.
I also recommend that you use the dough hook attachment on your stand mixer, when mixing in the chocolate and apricot mixture... because of the yeast, this dough is a bit sticky and a little thicker than a normal cake batter. Another tip, is to purchase two cans of Kern's Apricot Nectar, because one can is the equivalent of 1-1/2 cups, which is what you need for the sponge, alone. Because of this, instead of using apricot nectar or apricot brandy in my cake and whipped cream, I used straight up brandy. Unless you already own a Kugelhopf pan, there is no need to purchase one, because you can just use a Bundt pan.
I briefly mentioned the rating system for these recipes, before. Bon Appetit rate the recipes' difficulty level with whisks. I thought I would take the time to lay that information out in a clear manner.
As Bon Appetit says, this rating system is "to help you determine at a glance which recipe fits your skill level, we've given every recipe in the book a 'whisk rating', on a scale of one to four whisks."
WHISK RATING (Directly from Bon Appetit)
1 whisk- Very easy to make, with no special techniques required. Perfect for the novice.
2 whisks- A little more challenging. For the beginner with confidence.
3 whisks- Sophisticated, requiring more mastery of technique, such as caramelizing sugar. For the experienced cook.
4 whisks- A show-stopping dessert with many steps and components. For the expert baker.
These higher whisk recipes may seem a little intimidating if you are new to baking, but I believe that anyone is able to make them. I think that all you need to do is to CAREFULLY read the ingredients and recipe steps before you even start the baking process and give yourself plenty of time, so that you are not stressed out. It is never a good idea to bake when rushed. A good baked item takes love and time.
With that being said, this recipe is a three whisk recipe. You will find that this is only because you have to reduce the nectar and then make a sponge and in addition to the sponge, you make a dough. So, this has a few steps that require a bit of work, but overall not hard in the long run.
Are you enjoying saying 'kugelhopf' as much as I am?
And now, the moment you have all been waiting for:
Annnd... My lovely fall bouquet from Trader Joes, because why not?
Chocolate-Apricot Kugelhopf
Sponge
1-1/2 cups apricot nectar
1-1/2 cups sifted unbleached all-purpose flour (sifted, then measured)
1/4 cup sugar
1/4 cup nonfat dry milk powder
1 1/4-ounce envelope quick-rising active dry yeast
Dough
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
3 large egg yolks
3 Tablespoons apricot brandy or apricot nectar
1-1/4 teaspoons salt
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1 1/4 -ounce envelope quick-rising active dry yeast
2 Tablespoons hot water (120ºF to 125ºF)
12 ounces bittersweet or semisweet chocolate, coarsely chopped
6 ounces moist dried apricot, quartered
2 Tablespoons (packed) golden brown sugar
1-1/2 teaspoons ground cinnamon
Powdered sugar
Chocolate Swirl Whipped Cream (optional; see recipe)
SPONGE: Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120ºF to 125ºF. Whisk in flour, sugar, milk powder, and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes.
DOUGH: Generously butter 12-cup kugelhopf pan. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a time. Beat in apricot brandy, salt, vanilla, and ginger. Combine yeast and 2 Tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in flour. Combine chocolate, dried apricots, brown sugar, and cinnamon in medium bowl. Mix into dough.
Spoon dough into prepared pan. Cover tightly with plastic wrap and kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, ABOUT 3 HOURS.
Position rack in center of oven and preheat to 350ºF. Bake kugelhopf until deep brown and cracking on top and tester inserted near center comes out clean, about 48 minutes. Cool in pan on rack 20 minutes. Turn out onto rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Return to pan, cover tightly, and store at room temperature.
Place kugelhopf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing Chocolate Swirl Whipped Cream separately, if desired.
Chocolate Swirl Whipped Cream
2 ounces bittersweet or semisweet chocolate (do not exceed 61% cocoa), chopped)
2 Tablespoons plus 2 cups heavy whipping cream
2 Tablespoons sugar
3 Tablespoons apricot brandy or apricot nectar
Stir chocolate and 2 Tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
Sunday, June 22, 2014
Bon Appetit Desserts: Hot Fudge-Banana Pound Cake
My baking journey continues, with a Hot Fudge-Banana Pound Cake.
At this point, I would like to remind you, to read the recipe directions all the way through, before proceeding with the recipe. Today, I put the recipe together and put it in the pan, just to realize that the chocolate sauce was meant to be baked in the cake in addition to being drizzled on top, when serving. Therefore, I had to scoop out 2/3 of the batter, whip up the chocolate sauce, and then re-fill the baking pan.
My little mishap will hopefully help you to complete this recipe without any mistakes.
Right now, I am wishing that I had some ice cream, so that I could eat this properly!
Hot Fudge-Banana Pound Cake
Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving. 10 servings.
SAUCE
1-1/2 cups heavy whipping cream
1-1/2 cups sugar
6 ounces unsweetened chocolate, chopped
3 Tablespoons unsalted butter
Large pinch of salt
3/4 teaspoon vanilla extract
CAKE
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, room temperature
Vanilla ice cream
Fresh banana slices (optional)
Sauce: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to a boil; stirring occasionally. Boil until reduced to 2-3/4 cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.
Cake: Position rack in center of oven and preheat to 350ºF. Lightly butter 9x 5x 3-inch metal loaf pan. Line pan with waxed paper, leaving 1/2-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.
Heat sauce until just slightly warm, stirring often. Spoon 1/3 of batter into prepared pan. Drizzle 1/3 cup sauce over and spread gently within 1/2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.
Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan on rack 30 minutes. Turn cake onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.
Do Ahead: Can be made 2 days ahead. Let cake stand at room temperature.
Rewarm sauce. Cut cake crosswise into 3/4-inch-thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.
**NOTE: If you do not have 1 ounce chocolate baker's squares, you can use 3 Tablespoons cocoa powder and 1 Tablespoon fat (vegetable shortening, etc). This measurement is equal to a one ounce square. I did this, so that I could use my fair trade cocoa.**
At this point, I would like to remind you, to read the recipe directions all the way through, before proceeding with the recipe. Today, I put the recipe together and put it in the pan, just to realize that the chocolate sauce was meant to be baked in the cake in addition to being drizzled on top, when serving. Therefore, I had to scoop out 2/3 of the batter, whip up the chocolate sauce, and then re-fill the baking pan.
My little mishap will hopefully help you to complete this recipe without any mistakes.
Right now, I am wishing that I had some ice cream, so that I could eat this properly!
Hot Fudge-Banana Pound Cake
Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving. 10 servings.
SAUCE
1-1/2 cups heavy whipping cream
1-1/2 cups sugar
6 ounces unsweetened chocolate, chopped
3 Tablespoons unsalted butter
Large pinch of salt
3/4 teaspoon vanilla extract
CAKE
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, room temperature
Vanilla ice cream
Fresh banana slices (optional)
Sauce: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to a boil; stirring occasionally. Boil until reduced to 2-3/4 cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.
Cake: Position rack in center of oven and preheat to 350ºF. Lightly butter 9x 5x 3-inch metal loaf pan. Line pan with waxed paper, leaving 1/2-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.
Heat sauce until just slightly warm, stirring often. Spoon 1/3 of batter into prepared pan. Drizzle 1/3 cup sauce over and spread gently within 1/2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.
Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan on rack 30 minutes. Turn cake onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.
Do Ahead: Can be made 2 days ahead. Let cake stand at room temperature.
Rewarm sauce. Cut cake crosswise into 3/4-inch-thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.
**NOTE: If you do not have 1 ounce chocolate baker's squares, you can use 3 Tablespoons cocoa powder and 1 Tablespoon fat (vegetable shortening, etc). This measurement is equal to a one ounce square. I did this, so that I could use my fair trade cocoa.**
Wednesday, June 4, 2014
Bon Appetit Desserts: Deep Chocolate Pound Cake
I made Sunday's pound cake today, because I leave for a cruise that morning. So, I hope you do not mind that I got a head start.
This recipe can be found not only in my cookbook, but on the Bon Appetit website:Deep Chocolate Pound Cake
I think that it is important to note that I am using Fair Trade cocoa and chocolate in place of all regular cocoa and chocolate. I urge you to do the same. I only had regular fair trade chocolate chips, so I chopped them up. Worked like a charm.
Let's get to it!
**Update: Out of all of the cakes that I have made so far, this has been the most dry. Even my mom who LOVES chocolate didn't enjoy this one much. I think that there are probably better chocolate pound cake recipes out there, somewhere.**
Deep Chocolate Pound Cake
Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor. This melts the cocoa butter and dispenses the cocoa throughout the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings
2-1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup natural unsweetened cocoa powder
1/4 cup honey
2 Tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup mini semisweet chocolate chips
Position rack in center of oven; preheat to 350ºF. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in a medium bowl. Whisk sour cream and milk in a small bowl.
Sift cocoa into another small bowl. Whisk in honey and 2 Tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light an fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth; occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted in middle comes out clean, about 1 hour and 8 minutes. remove cake from pan and cool.
This is yet another quick recipe. I know that I am only 2 recipes in to my self-imposed baking challenge, but I am really digging the easy feel I get from these recipes.
*Photo taken by me.*
This recipe can be found not only in my cookbook, but on the Bon Appetit website:Deep Chocolate Pound Cake
I think that it is important to note that I am using Fair Trade cocoa and chocolate in place of all regular cocoa and chocolate. I urge you to do the same. I only had regular fair trade chocolate chips, so I chopped them up. Worked like a charm.
Let's get to it!
**Update: Out of all of the cakes that I have made so far, this has been the most dry. Even my mom who LOVES chocolate didn't enjoy this one much. I think that there are probably better chocolate pound cake recipes out there, somewhere.**
Deep Chocolate Pound Cake
Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor. This melts the cocoa butter and dispenses the cocoa throughout the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings
2-1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup natural unsweetened cocoa powder
1/4 cup honey
2 Tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup mini semisweet chocolate chips
Position rack in center of oven; preheat to 350ºF. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in a medium bowl. Whisk sour cream and milk in a small bowl.
Sift cocoa into another small bowl. Whisk in honey and 2 Tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light an fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth; occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted in middle comes out clean, about 1 hour and 8 minutes. remove cake from pan and cool.
This is yet another quick recipe. I know that I am only 2 recipes in to my self-imposed baking challenge, but I am really digging the easy feel I get from these recipes.
*Photo taken by me.*
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