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In the Oven: Grasshopper Cake

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Next up on the schedule: a grasshopper cocktail in cake form, with chocolate cake, crème de menthe buttercream, and chocolate ganache! Posting date in April 22.

Grasshopper Cake
 
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Yield: One 8-inch cake
Ingredients
For the classic chocolate cake layers
  • ¾ cup dark unsweetened cocoa powder
  • 1¼ cups hot water
  • ⅔ cup sour cream
  • 2⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ½ cup vegetable shortening
  • 1½ cups granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
For the crème de menthe buttercream
  • 2¼ cups sugar
  • ½ cup all-purpose flour
  • 2¼ cups milk
  • ½ cup heavy cream
  • 4½ sticks unsalted butter, soft but cool, cut into small pieces
  • 2 tablespoons crème de menthe
  • 2¼ teaspoons peppermint extract
  • 16 chocolate wafer cookies, homemade or store bought (such as Nabisco or Newman’s Own), optional
For the mint chocolate ganache
  • 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ cup heavy cream
  • 1 tablespoon crème de menthe
  • ½ teaspoon peppermint extract
Instructions
Make the classic chocolate cake layers
  1. 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.
  2. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
  3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachments, beat the butter and shortening on medium speed until light and fluffy and 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.
  5. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.
  6. 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.
Make the crème de menthe buttercream
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the crème de menthe and peppermint extract and mix until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water, then mix again.
  4. If you’re using the cookies, use a pastry bag or a large spoon to spread 1 to 2 tablespoons of the buttercream onto the bottom of one cookie. Press the bottom of a second cookie down on top of the buttercream. Repeat to make 8 sandwich cookies. Put the cookies on a baking sheet and chill in the refrigerator while you make the ganache.
  5. Leave the remaining buttercream at room temperature while you make the ganache.
Make the mint chocolate ganache
  1. Put the chocolate in a medium heatproof bowl and set aside.
  2. In a small saucepan over medium heat, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate. Let the cream sit for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Add the crème de menthe and peppermint extract and stir until combined. Whisk for another few minutes to cool the ganache slightly, then let the ganache come to room temperature, about 15 minutes, whisking occasionally.
Assemble the Cake
  1. Place one cake layer on a serving platter. Trim the top to create a flat surface. Use an offset spatula to spread about ¼ cup of the ganache on top of the layer. Put the cake in the refrigerator for 1 minute to let the ganache set. Spread about 1 ¼ cups of the buttercream on top of the ganache. Top with the next cake layer, trim and frost with ganache and buttercream, then add the third layer and trim. 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 buttercream. Garnish the cake with the cookies, if desired, and refrigerate for about 15 minutes to firm up the finished cake.
Notes
How to store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

In the Oven: Dark Chocolate Ice Cream

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Our next posting date is April 8 – get out your ice cream makers, because we’re making dark chocolate ice cream. With or without mix-ins? Straight up cocoa powder, or will you slip over to the dark side?

Dark Chocolate Ice Cream
 
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Yield: about 1 1⁄2 quarts
Ingredients
  • 8 ounces dark chocolate (60 to 72% cacao), finely chopped
  • 4 large eggs
  • 1 1⁄2 cups heavy cream
  • 1 cup milk
  • 3⁄4 cup sugar
  • 1⁄4 cup dark unsweetened cocoa powder
Instructions
  1. Put the chocolate in the bowl of an electric mixer. Set aside. In a large bowl, beat the eggs until just combined.
  2. Combine the cream, milk, sugar, and cocoa powder in a small saucepan and bring just to a boil. Remove from the heat and pour one third of the mixture into the eggs, whisking constantly. Add another third of the mixture and whisk again. Return the egg mixture to the saucepan over medium heat. Whisking constantly, bring to 170 degrees F. on a chocolate thermometer. Remove from the heat and pour through a fine-mesh sieve directly into the chocolate. Let the mixture sit for 1 minute, then slowly whisk until combined.
  3. Put the mixture in the refrigerator for 4 hours (or overnight), then whisk until the mixture is thick and frothy. Pour into an ice cream machine and freeze, following the manufacturer’s instructions, until the mixture looks like a very rm pudding. Put in an airtight container and freeze for at least 6 hours, or until hard.

 

In the Oven: Baked Bars

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Anything goes for our next bake, a veritable kitchen-sink extravaganza! Posting date is March 25.

Baked Bars
 
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Yield: 24 bars
Ingredients
For the Baked Bar crust
  • 2 cups (about 6 ounces) sweetened shredded coconut
  • 2½ cups finely ground graham cracker crumbs (about 20 crackers)
  • 1 cup (2 sticks) unsalted butter, melted
For the Baked Bar filling
  • 1⅓ cups walnut halves, toasted and chopped
  • 1½ cups (9 ounces) semisweet chocolate chips
  • ¾ cup white chocolate, coarsely chopped
  • ¾ cup butterscotch chips
  • 3 ¼ cups (26 ounces) sweetened condensed milk
Instructions
Make the Baked Bar crust
  1. Preheat the oven to 300 degrees F.
  2. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
  3. On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
  4. Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your hands until combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  5. Refrigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.
Make the Baked Bar filling
  1. Increase the oven temperature to 325 degrees F.
  2. Evenly spread the nuts in the bottom of the crust.
  3. Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the butterscotch chips.
  4. In a steady stream, pour the sweetened condensed milk evenly over the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.
  5. Bake for 30 to 40 minutes, rotating the pan every 10 minutes, until golden brown and bubbly. Transfer to a wire rack and let cool completely. Cut into squares and serve.
Notes
How to store: Baked Bars will keep, wrapped tightly and at room temperature, for up to 4 days.

 

In the Oven: Maple Walnut Scones

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Bakers, if you don’t already have some, it’s time to track down some maple extract — we’re springing ahead by making maple walnut scones! Posting date is March 11.

Maple Walnut Scones
 
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Yield: 12 scones
Ingredients
For the maple walnut scones
  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons cinnamon
  • 1½ cups (3 sticks) unsalted butter, cubed and chilled
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons maple extract (see Baked Note)
  • 1 cup toasted walnuts
  • ¼ cup raw sugar
For the maple glaze
  • ½ cup confectioners’ sugar, sifted
  • 2 tablespoons plus 2 teaspoons maple syrup
Instructions
Make the scones
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, ¾ cup of the buttermilk, and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate.Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack to cool completely.
Glaze the scones
  1. Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.
  2. Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern.
  3. Allow the glaze to set (about 10 minutes) and serve immediately.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: Vanilla Marshmallows

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Next up on the baking schedule: vanilla marshmallows! Posting date is February 25.

Vanilla Marshmallows
 
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Yield: 48 marshmallows
Ingredients
  • 12 sheets gelatin
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • ½ cup sifted confectioners’ sugar, plus more for dusting
Instructions
  1. Grease a 9-by-13-by-2-inch pan with vegetable shortening: Dab a little bit of shortening on a paper towel and rub it into the sides and bottom of the pan. Set aside.
  2. Put the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set aside; add a few ice cubes to keep the water cold.
  3. In a medium saucepan, gently stir together the sugar, ½ cup of the corn syrup, and ½ cup water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan.
  4. Fill a medium saucepan halfway with water and place on the stove over medium-low heat.
  5. Put the remaining ½ cup corn syrup in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
  6. Return to the saucepan of water and check the temperature. When the temperature reaches 220 degrees F., drain the water from the bowl of gelatin and give the gelatin sheets a quick wringing out. Place the bowl of gelatin over the saucepan of simmering water and stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Remove the bowl from the pan.
  7. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
  8. Bring the sugar mixture to the soft ball stage on the candy thermometer (235 to 240 degrees F.), then remove from the heat. Take out the candy thermometer. Turn the mixer up to medium for 1 minute, then slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
  9. Working very quickly, pour the marshmallows into the prepared pan. Use an offset spatula to spread out the mixture evenly. Sprinkle with a bit of sifted confectioners’ sugar and let sit for about 6 hours.
  10. Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one gigantic piece) out of the pan and onto a flat surface lightly dusted with confectioners’ sugar. Place the ½ cup confectioners’ sugar in a small bowl.
  11. Use a chef’s knife to cut the marshmallows into a 6-by-8 grid. Roll each marshmallow in confectioners’ sugar. The marshmallows will keep in an airtight container for up to 1 week. Serve with hot chocolate or eat as is.

 

In the Oven: Adult Hot Chocolate

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Next up, more chocolate – but in drinkable form. This one isn’t for the kiddos since it’s got a splash of amaretto in it – but you could always leave it out. Posting date is February 11!

Also note that we’re making vanilla marshmallows after this, so if you like marshmallows in your hot chocolate, you might want to tackle both at once.

Adult Hot Chocolate
 
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Yield: 2 servings
Ingredients
  • 2 ounces good-quality milk chocolate, coarsely chopped
  • 5 ounces good-quality dark chocolate
  • (60 to 72% cacao), coarsely chopped
  • ½ cup boiling water
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon maple syrup
  • 2 tablespoons amaretto liqueur
  • Simple Vanilla Bean Whipped Cream (page 103), optional
  • Crushed amaretti cookies, optional
Instructions
  1. Put the chocolates in a small heatproof bowl.
  2. Pour the boiling water over the chocolate, and make sure most of the chocolate is submerged. Let the chocolate sit for 1 minute, then whisk until smooth. Set aside.
  3. In a small saucepan over low heat, bring the milk, cream, and maple syrup just to a simmer. Pour the chocolate mixture into the milk mixture and whisk until combined. Turn the heat up to medium and cook, whisking constantly, until the mixture is just about to boil. Add the amaretto, stir one more time, and ladle into two mugs. Top with whipped cream and crushed amaretti cookies, if desired, and serve immediately.

 

In the Oven: Black Forest Chocolate Cookies

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Fire up your ovens, bakers, let’s make some cookies! Posting date is January 28.

Black Forest Chocolate Cookies
 
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Yield: 24 cookies
Ingredients
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 10 tablespoons unsalted butter, cut into 1-inch pieces
  • 6 large eggs
  • 1¼ cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) white chocolate chips
  • 1 cup (6 ounces) dried cherries
Instructions
  1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
  2. In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
  4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
  5. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
  6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
  7. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  8. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.
Notes
How to store: The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Whiteout Cake

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We’re closing out the year with a three-layer white cake with white chocolate frosting. Posting date is December 31!

Whiteout Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the white cake layers
  • 2 1⁄2 cups cake flour
  • 3⁄4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1⁄2 cup vegetable shortening
  • 1 3⁄4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1 1⁄2 cups ice cold water
  • 3 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
For the white chocolate frosting
  • 6 ounces white chocolate, coarsely chopped
  • 1 1⁄2 cups sugar
  • ⅓ cup all-purpose flour
  • 1 1⁄2 cups milk
  • ⅓ cup heavy cream
  • 1 1⁄2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
To assemble the cake
  • White sprinkles or white nonpareils
Instructions
Make the white cake layers
  1. 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.
  2. Sift the flours, baking powder, baking soda, and salt together into a large bowl. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 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.
Make the white chocolate frosting
  1. Using either a double boiler or a microwave oven (see page 23), melt the white chocolate and set it aside to cool.
  2. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  3. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  4. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a at surface, and evenly spread about 1 1⁄4 cups of the frosting on top. Add the next layer, trim and frost it, then add the third layer. Crumb coat the cake (see page 22) and put the cake in the refrigerator for about 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a few white sprinkles or white nonpareils and refrigerate for 15 minutes to firm up the finished cake.
  2. This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Sour Lemon Scones

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Fire up your ovens, and get ready to make lemon scones… posting date is December 17!

Sour Lemon Scones
 
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Yield: 12 scones
Ingredients
  • 4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ginger
  • 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
  • 1 large egg
  • 1 cup buttermilk
  • 1⁄4 cup grated lemon zest (from about 3 lemons)
  • 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
  • 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: Cinnamon Mocha

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Another week with no need to turn on your ovens… Next up on the schedule is cinnamon mochas! Posting date is December 3.

Cinnamon Mocha
 
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Yield: 2 (8-ounce) servings
Ingredients
  • 1⁄4 cup plus 2 tablespoons dark unsweetened cocoa powder
  • 1⁄4 cup sugar
  • 1 teaspoon cinnamon, plus more for garnish
  • 2 long shots freshly brewed espresso
  • 2 cups whole milk
  • Simple Vanilla Bean Whipped Cream (page 103), optional
Instructions
  1. In a small heatproof bowl, whisk together the cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until the mixture is smooth.
  2. In a medium saucepan, heat the milk over medium heat. Add the espresso mixture and whisk until combined. Stirring constantly, bring the mixture to a boil, then remove from the heat.
  3. Divide the mocha evenly between two mugs and top with whipped cream, if desired, and a dash of cinnamon. Serve immediately with a small spoon.