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In the Oven: Upstate Cheesecake

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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
 
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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
  1. Lightly spray a 9-inch springform pan with nonstick cooking spray.
  2. 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
  1. Preheat the oven to 500 degrees F.
  2. 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.
  3. 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).
  4. 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

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

Lemon Drop Cake
 
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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
  1. 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.
  2. In a large bowl, sift the flours, baking powder, baking soda, and salt together. 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, 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.
  4. 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.
  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 lemon curd filling
  1. In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  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 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
  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 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
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: Marble Bundt Cake

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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
 
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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
  1. 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
  1. Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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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
 
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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
  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 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.
  5. Add the flour mixture, alternating with the cocoa mixture, in three addi- tions, 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 salted caramel
  1. In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
  2. 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.
  3. 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
  1. Put the chocolate in a large heatproof bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer over very low heat.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. Remove the cake from the refrig-erator and let it sit at room temperature for at least 2 hours before serving.
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.

 

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: 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: Hot Chocolate Pudding Cake

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In honor of National Chocolate Pudding Day, we’re making Hot Chocolate Pudding Cake! Posting date is July 2.

Hot Chocolate Pudding Cake
 
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Yield: 9 to 12 servings
Ingredients
For the Hot Chocolate Pudding Cake
  • 3⁄4 cup plus 2 tablespoons (105 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large egg yolks
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 2 tablespoons canola oil
  • 2 ounces (1⁄2 stick/55 g) unsalted butter
  • 1 1⁄2 ounces (40 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1⁄3 cup (30 g) unsweetened dark cocoa powder, such as Valrhona
  • 3⁄4 cup (165 g) firmly packed dark brown sugar
  • 1 tablespoon pure vanilla extract
For the Chocolate Topping
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder, such as Valrhona
  • 1 1⁄4 cups (300 ml) boiling water
  • 1 1⁄2 teaspoons instant espresso powder
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped (about 1⁄3 cup)
For the Assembly
  • Vanilla ice cream (optional, but highly recommended)
Instructions
MAKE THE HOT CHOCOLATE PUDDING CAKE
  1. Preheat the oven to 350°F (175°C). Lightly spray the sides and bottom of an 8-by-8-by-2-inch (20-by-20-by-5-cm) baking dish with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another small bowl or glass measuring cup, whisk together the egg yolks, buttermilk, and oil. Set aside.
  4. Melt the butter and chocolate in a large heatproof bowl placed over simmering water (double-boiler method, see page 19) set over low heat until almost completely melted. Add the cocoa powder and whisk until the mixture is combined and completely melted. Remove it from the heat and continue whisking gently for about 1 minute to cool the mixture slightly. Add the brown sugar and vanilla and continue whisking until completely combined. Whisk in the buttermilk mixture until incorporated, then, using a rubber spatula, gently fold in the flour mixture. Transfer the batter to the prepared pan, and set aside.
MAKE THE CHOCOLATE TOPPING
  1. In a medium bowl, stir together both sugars and the cocoa powder. You might need to use your fingers to rub the clumps of brown sugar into the rest of the mix.
  2. Stir the boiling water and instant espresso powder together in a small bowl.
  3. Sprinkle the chocolate chunks over the cake batter. Then sprinkle the sugar mixture over the chocolate chips and batter, covering it completely. Pour the hot espresso liquid evenly over the top of the sugar mixture. Bake the cake in the center of the oven until the cake looks set but still feels jiggly in the center, 35 to 40 minutes.
  4. Remove the cake from the oven and let it rest about 20 minutes, then slice and serve warm. Slices can be served upside down (with pudding on top), or serve each slice on a plate and spoon the pudding (the batter in the bottom of the pan) alongside the cake. Serve with vanilla ice cream, if you like.
Notes
How to store: Leftover cake can be stored in the refrigerator, wrapped tightly in plastic, for up to 3 days. To reheat, cook individual portions in the microwave for 20- to 30-second bursts, until warmed through.

 

In the Oven: Tricolor Cake

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Next up, we’re making a almond sponge cake that’s based on the Italian red and green tricolor cookies. Feel free to use Springtime colors rather than red and green – posting date is March 26!

Tricolor Cake
 
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Yield: 1 8-inch (20-cm) three-layer cake • about 16 servings
Ingredients
For the Tricolor Cake
  • 3 cups (385 g) all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt
  • 12 ounces (3 sticks/340 g) unsalted butter, softened, plus more for the pans
  • 2 cups (400 g) granulated sugar
  • 6 large eggs
  • 14 ounces (395 g) or 2 (7-ounce/198-g) tubes almond paste, at room temperature and coarsely chopped
  • 1 tablespoon almond extract
  • 3⁄4 cup (180 ml) whole milk Red and green food dyes or gels
For the Raspberry Filling
  • 1 cup (320 g) raspberry preserves
  • 2 tablespoons framboise liqueur (optional)
For the Ganache Crumb Coat
  • 12 ounces (340 g) dark chocolate (60 to 72% cacao)
  • 1⁄4 cup plus 2 tablespoons (90 ml) heavy cream
  • 2 tablespoons framboise liqueur (optional)
For the Dark Chocolate Glaze
  • 10 ounces (285 g) dark chocolate (60 to 72% cacao), chopped (a scant 2 cups)
  • 7 ounces (13⁄4 sticks/200 g) unsalted butter
  • 1 tablespoon light corn syrup
For Décor
  • Red and green sprinkles
Instructions
Make the tricolor cake
  1. Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with our and knock out the excess.
  2. Sift together the flour, baking powder, and salt into a large bowl. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating at medium speed until each is just incorporated. Scrape down the sides and bottom of the bowl. Add the almond paste and extract, and beat until combined. Again, scrape down the sides and bottom of the bowl and beat again for 10 seconds.
  4. Add the flour mixture to the mixing bowl in three parts, alternating with the milk, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  5. Transfer one-third of the batter to a separate bowl. Add 5 to 10 drops of green food dye and fold with a rubber spatula until fully and evenly incorporated and the desired color is achieved. Add 8 to 10 drops of red food dye to the remaining two-thirds of the batter in the mixing bowl and fold with a rubber spatula until fully and evenly incorporated and desired color is achieved. (The amount of food dye is entirely up to you; we enjoy paler, less radioactive red and green layers.)
  6. Divide the red batter equally into two of the prepared pans. Pour the green batter into the remaining prepared pan. Smooth the tops with an o set spatula. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Transfer the pans to a wire rack and cool for 20 to 30 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely. Once all of the layers are cool to the touch, you can start to prepare the other components of the cake in the order described below.
Make the raspberry filling
  1. In a small saucepan over low heat, stir together the raspberry preserves and framboise, if using, until the mixture is uniform, warmed through, and the framboise is absorbed completely into the preserves, about 5 minutes. Set aside to cool.
Make the ganache crumb coat
  1. In a large nonreactive metal bowl, combine the chocolate and 1⁄4 cup (60 ml) cream and set the bowl over a saucepan of simmering water (double boiler method, see page 19). Stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Whisk in the framboise, if using. The glaze should be thick (not quite as thick as hot fudge, but thick enough to coat a cake; if it is too thin it will just run off the sides) in order to get a straight, evenly glazed cake. If the mixture is thin, place the mixture in the refrigerator for about 10 minutes to thicken, stirring at least once or twice; if the mixture is too thick, add the remaining cream, a tablespoon at a time until workable.
Assemble the cake
  1. Place one red layer on an 8-inch (20-cm) cardboard round (or alternatively, place it on at plate, but know that you will have to transfer the entire cake from the plate to a wire rack to glaze it). Trim the top to create a at surface. Spread about 1⁄2 cup (155 g) of the preserve mixture into an even layer, leaving a 1⁄4-inch (6-mm) border around the edge. Place the green layer on top of the red layer, trim the top, and spread another 1⁄2 cup (155 g) of preserves into an even layer leaving a 1⁄4-inch (6-mm) border around the edge. With the remaining red layer, trim the top to create a smooth surface. Place the just-cut surface on top of the green layer so that the bottom of the red layer becomes the top of your cake. Refrigerate your cake for 5 minutes to set.
  2. Once the ganache is spreadable, cover the cake, using the ganache like a crumb coat, making sure to use the crumb coat to ll in edges, crevices, and the space between layers. Create as smooth a cake as possible. Refrigerate the cake for about 5 minutes.
Make the dark chocolate glaze
  1. Remove your crumb-coated cake from the refrigerator and smooth out any bumps with an o set spatula. Transfer the cake to a cooling rack set atop a cookie sheet or half sheet pan lined with parchment.
  2. In a large nonreactive metal bowl, combine the chocolate, butter, and corn syrup. Set the bowl over a saucepan of simmering water (double-boiler method, see page 19) and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
  3. Working quickly, pour the glaze around the rim of the cake, allowing excess glaze to run down and coat the sides of the cake. Once you have covered the entire perimeter of the cake, work your way inward with the glaze until the entire top of the cake is covered. Do not worry if it looks like there is too much glaze in one spot—you can even out and scrape off excess once done pouring. After all of the glaze has been poured, use an offset spatula to smooth the top—pushing the excess glaze over the sides of the cake. Smooth the sides of the cake. Once the entire cake is completely covered in an even layer of chocolate glaze, decorate the border with sprinkles. Any leftover glaze that was caught by the cookie sheet can be gathered up and spooned into a piping bag and used to pipe a simple border along the bottom of the cake for a super-clean appearance. Transfer the cake to the refrigerator until set, about 60 minutes.
  4. Remove the cake from the refrigerator and allow it to warm up for about 10 minutes. Run a chef’s knife under hot water, dry it, and slice the cake with the warm knife. Serve immediately.
Notes
How to store: The cake can be stored, covered, in the refrigerator for up to 4 days.

 

In the Oven: The New Orleans

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Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!

The New Orleans
 
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Yield: 1 8-inch (20-cm) round cake • about 16 servings
Ingredients
For the Classic Pralines (20 ounces/560 g)
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) firmly packed dark brown sugar
  • 3⁄4 cup (180 ml) heavy cream
  • 2 tablespoons corn syrup
  • 1⁄4 teaspoon kosher salt
  • 1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons light corn syrup
  • 1⁄2 cup (120 ml) heavy cream
  • 1 teaspoon fleur de sel
  • 1⁄4 cup (55 g) sour cream
For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)
  • 5 large egg yolks
  • 21⁄2 cups (600 ml) heavy cream
  • 3⁄4 cup (180 ml) milk
  • 1 cup (220 g) firmly packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
  • 3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)
For the Graham Cracker Layers
  • 15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
  • 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar
For the Assembly
  • 3⁄4 cup (75 g) toasted pecans, chopped
Instructions
MAKE THE CLASSIC PRALINES
  1. Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
  3. Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
  4. Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.
MAKE THE SWEET AND SALTY CARAMEL SAUCE
  1. In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
  2. Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.
MAKE THE BROWN SUGAR PRALINE ICE CREAM
  1. Place the egg yolks in a large heatproof bowl and set aside.
  2. In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
  3. and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
  4. the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
  5. Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
  6. to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.
MAKE THE GRAHAM CRACKER LAYERS
  1. Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
  2. In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.
ASSEMBLE THE ICE CREAM CAKE
  1. Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
  2. Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
  3. To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.
Notes
How to store: If you have leftovers, cover the cake with foil and freeze for up to 1 week.