Cake

In the Oven: German Chocolate Cake

December 30, 2019 by Sheri 2 Comments

We are entering 2020 with our last ten recipes from Baked – New Frontiers! It’s been a delicious nine-year journey.

Next up, we’re firing up our ovens again to make a German chocolate cake. The cake can be made with our without the milk chocolate frosting, up you you. Posting date is January 12!

5.0 from 1 reviews

German Chocolate Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 (8-inch) cake

Ingredients

For the German chocolate cake layers

2 1⁄4 cups cake flour
3⁄4 cup dark, unsweetened cocoa powder, like Valrhona
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 teaspoon salt
1 cup hot coffee
1 cup buttermilk
1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
2 1⁄4 cups sugar
5 large eggs
1 1⁄2 teaspoons pure vanilla extract
4 ounces dark chocolate, melted and cooled

For the coconut pecan filling

1 1⁄3 cups shredded sweetened coconut
1 cup sugar
1⁄2 cup (1 stick) unsalted butter
1 cup evaporated milk
1 teaspoon pure vanilla extract
3 large egg yolks
1 1⁄3 cup toasted pecans, chopped coarsely

Instructions

Make the German chocolate cake layers

Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorpo- rate. The mixture will look light and fluffy.
Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 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 and remove the pans and let cool completely. Remove the parchment.

Make the coconut pecan filling

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.

Assemble the cake

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.

Notes

How to store: The cake will keep in an airtight container, at room temperature, for up to 2 days.

In the Oven: Red Hot Velvet Cake with Cinnamon Buttercream

October 16, 2019 by Littlebakerbunny Leave a Comment

Next up on the schedule: the gentlemen bakers’ twist on a red velvet cake… with cinnamon frosting! Posting date is October 20.

Red Hot Velvet Cake with Cinnamon Buttercream

Author: Matt Lewis & Renato Poliafito

Yield: One 8-inch cake

Ingredients

For the red hot velvet cake layers

¼ cup dark unsweetened cocoa powder
2 tablespoons red gel food coloring
¼ cup boiling water
6 tablespoons unsalted butter, softened, cut into small pieces
2 tablespoons vegetable shortening, at room temperature
1⅔ cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 ½ cups cake flour
1 teaspoon fine salt
1 tablespoon cider vinegar
1 teaspoon baking soda

For the cinnamon frosting

1½ cups sugar
¼ cup all-purpose flour
1½ cups milk
¼ cup heavy cream
1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon

To assemble the cake

Red Hots (cinnamon imperials) candies for decoration

Instructions

Make the red hot velvet cake layers

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, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
Stir the buttermilk and vanilla into the cooled cocoa mixture.
Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. 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 cinnamon frosting

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.
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; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble the cake

Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1¼ cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer. 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 the cake with the Red Hots and refrigerate again for 15 minutes.

In the Oven: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

May 29, 2019 by Sheri Leave a Comment

For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

Author: Matt Lewis & Renato Poliafito

Yield: 1 (9-by-13-inch) cake

Ingredients

For the crumb topping

3⁄4 cup all-purpose flour
3⁄4 cup firmly packed dark brown sugar
1⁄2 teaspoon salt
3⁄4 cup pecans, toasted
6 tablespoons unsalted butter, cold, cut. into 1-inch cubes

For the chocolate cinnamon swirl

1⁄2 cup sugar
1 teaspoon dark unsweetened cocoa powder
1 teaspoon cinnamon

For the sour cream cake

3 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
2 1⁄4 cups sugar
4 large eggs
16 ounces sour cream
1 1⁄2 teaspoons pure vanilla extract

Instructions

Make the crumb topping

Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.

Make the chocolate cinnamon swirl

In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.

Make the sour cream cake

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.

Notes

How to store: The cake will keep for 3 days, tightly covered, at room temperature.

In the Oven: Milk Chocolate Malt Ball Cake

April 26, 2019 by Sheri Leave a Comment

We’re coming back to the classic Baked three-layer cake. This one is a Whopper in cake form. Posting date is May 5!

Milk Chocolate Malt Ball Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 (8-inch) cake

Ingredients

For the malt cake layers

2 1⁄4 cups cake flour
3⁄4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3⁄4 teaspoon salt
1⁄4 teaspoon freshly grated nutmeg
1 cup malted milk powder
1⁄2 cup (1 stick) unsalted butter, softened
1⁄2 cup vegetable shortening, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
2 cups ice cold water
4 large egg whites, at room temperature

For the milk chocolate frosting

8 ounces bittersweet chocolate, finely chopped
8 ounces milk chocolate, finely chopped
1 1⁄2 cups heavy cream
2 tablespoons light corn syrup
1 1⁄2 cups (3 sticks) unsalted butter, softbut cool, cut into 1-inch pieces

To assemble the cake

Malted milk balls for decoration

Instructions

Make the malt cake layers

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.
Sift the flours, baking powder, baking soda, salt, and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
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. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
In a medium bowl, whisk the egg whites until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
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 milk chocolate frosting

Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.

Assemble the cake

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 flat surface and evenly spread about 1 1⁄4 cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer and trim. Crumb coat the cake 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 the cake with the malted milk balls and refrigerate again for 15 minutes.

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: Upstate Cheesecake

March 1, 2019 by Sheri Leave a Comment

Who’s ready for cheesecake? This monster (in a good way) of a cheesecake comes straight from Matt’s grandmother via Schenectady, NY. Posting date is March 10!

Upstate Cheesecake

Author: Matt Lewis & Renato Poliafito

Yield: 1 (8-inch) cake

Ingredients

For the simple graham crust

2 1⁄2 cups graham cracker crumbs (about 20 crackers)
1⁄4 cup sugar
1⁄2 cup (1 stick) unsalted butter, softened

For the cream cheese filling

40 ounces (five 8-ounce packages) cream cheese, softened
1 3⁄4 cups sugar
1 tablespoon all-purpose flour
1 tablespoon grated lemon zest (from about 1 lemon)
1⁄4 teaspoon fresh lemon juice
5 large eggs
2 large egg yolks
1⁄4 cup heavy cream
1⁄2 cup sour cream

Instructions

Make the simple graham crust

Lightly spray a 9-inch springform pan with nonstick cooking spray.
Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.

Make the cream cheese filling

Preheat the oven to 500 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest, and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause cheesecakes to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.
Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.

In the Oven: Lemon Drop Cake

December 8, 2018 by Sheri Leave a Comment

Rev up your ovens, bakers – we’re making a bright, lemon-y cake. Posting date is December 16!

Lemon Drop Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 (8-inch) cake

Ingredients

For the lemon drop cake layers

2½ cups cake flour
¾ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening, at room temperature
1¾ cup sugar
1 tablespoon pure vanilla extract
Grated zest of one lemon
1 large egg
1½ cups ice cold water
3 large egg whites, at room temperature
¼ teaspoon cream of tartar

For the lemon curd filling

¾ cup fresh lemon juice (from about 6 lemons)
Grated zest of 2 lemons
2 large eggs
7 large egg yolks
¾ cup sugar
4 tablespoons (1/2 stick) butter, at room temperature

For the lemon drop frosting

1½ cups sugar
⅓ cup all-purpose flour
1½ cups milk
⅓ cup heavy cream
1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
½ cup lemon curd

To assemble the cake

8 mini lemon candies

Instructions

Make the lemon cake layers

Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.
In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
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, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed 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.
In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
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 lemon curd filling

In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.
Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes.
Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.

Make the lemon drop frosting

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.
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.
Add the vanilla extract and 1⁄2 cup of the freshly made lemon curd and con- tinue mixing until combined. If the frosting is too soft, put it in the refriger- ator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble the cake

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 flat surface and evenly spread about 1 cup of the remaining lemon curd on top. Add the next layer, trim, and fill with 1 cup of the lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.

Notes

In the Oven: Marble Bundt Cake

September 28, 2018 by Littlebakerbunny Leave a Comment

Next up on the schedule: a Marble Bundt Cake. The gentlemen bakers say that if you’re going to eat cake for breakfast, it should be this one! Posting date is October 7.

Marble Bundt Cake

Author: Matt Lewis & Renato Poliafito

Yield: One 10-inch Bundt cake

Ingredients

For the chocolate swirl

6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 teaspoon unsweetened dark cocoa powder (like Valrhona)

For the sour cream cake

3½ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
2 ¼ cups sugar
4 large eggs
16 ounces sour cream
1½ teaspoons pure vanilla extract

Instructions

Make the chocolate swirl

In the top of a double boiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.

Make the sour cream cake

Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
Spread half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.

Notes

How to store: The cake will keep for 3 days, tightly covered, at room temperature.

In the Oven: Sweet and Salty Cake

August 5, 2018 by Sheri 2 Comments

For our August 12 posting date, we are baking the signature Baked dessert: Sweet and Salty Cake! Get out your cake pans….

Sweet and Salty Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 (8-inch) cake

Ingredients

For the classic chocolate cake layers

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

For the salted caramel

1⁄2 cup heavy cream
1 teaspoon fleur de sel
1 cup sugar
2 tablespoons light corn syrup
1⁄4 cup sour cream

For the whipped caramel ganache frosting

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

To assemble the cake

2 teaspoons fleur de sel, plus more for garnish

Instructions

Make the classic chocolate cake layers

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.

Make the salted caramel

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.

Make the whipped caramel ganache frosting

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.

Assemble the cake

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.

Notes

In the Oven: Grasshopper Cake

April 12, 2018 by Littlebakerbunny Leave a Comment

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

Author: Matt Lewis & Renato Poliafito

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

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 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.
Add the flour mixture, alternating with the cocoa mixture, in three additions, 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.

Make the crème de menthe buttercream

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.
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.
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.
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.
Leave the remaining buttercream at room temperature while you make the ganache.

Make the mint chocolate ganache

Put the chocolate in a medium heatproof bowl and set aside.
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

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: Whiteout Cake

December 21, 2017 by Littlebakerbunny Leave a Comment

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

Whiteout Cake

Author: Matt Lewis & Renato Poliafito

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

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.
Sift the flours, baking powder, baking soda, and salt together into a large bowl. Set aside.
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.
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.
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

Using either a double boiler or a microwave oven (see page 23), melt the white chocolate and set it aside to cool.
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.
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.
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

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.
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.