Our bakers are big fans of big Bundts – thumbs up all around!
Cake for breakfast? Post your links here!
Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!
- 1 pint premium vanilla ice cream
- 1 vanilla bean
- ½ cup freshly brewed hot espresso
- Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
- Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
- Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.
Accolades all around for this all-purpose cookie! And a preview of our next project from Rogue Baker Little Baker Bunny…
Any cookie monsters for monster cookies this week? Leave your links here!
Well? Is sweet even better with salty? Leave your links here for the sweet and salty cake!
For our August 12 posting date, we are baking the signature Baked dessert: Sweet and Salty Cake! Get out your cake pans….
- 3⁄4 cup dark unsweetened cocoa powder
- 11⁄4 cups hot water
- 2⁄3 cup sour cream
- 2 2⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
- 1⁄2 cup vegetable shortening
- 11⁄2 cups granulated sugar
- 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1⁄2 cup heavy cream
- 1 teaspoon fleur de sel
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1⁄4 cup sour cream
- 1 pound dark chocolate (60 to 70% cacao), chopped
- 11⁄2 cups heavy cream
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1⁄2-inch pieces
- 2 teaspoons fleur de sel, plus more for garnish
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
- Add the flour mixture, alternating with the cocoa mixture, in three addi- tions, beginning and ending with the flour mixture.
- Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
- Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let cool for 1 minute.
- Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan, bring the cream to a simmer over very low heat.
- Meanwhile, keeping a close eye on the cream so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.
- Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
- Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
- Place one cake layer on a serving platter. Spread 1⁄4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3⁄4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
- Remove the cake from the refrig-erator and let it sit at room temperature for at least 2 hours before serving.
Mostly thumbs-up on this one, despite the scarcity of sour cherries…
Sour cherries, success or slump? Leave your links here!
Links here for this summery treat!