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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
Author: Matt Lewis & Renato Poliafito
Serves: One 8-inch cake
Ingredients
  • For the classic chocolate cake layers
  • ¾ cup dark unsweetened cocoa powder
  • 1¼ cups hot water
  • 2/3 cup sour cream
  • 2 2/3 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
[i]How to store[/i]: 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: Peppermint Chocolate Chip Meringues

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This is it for Baked Occasions — we’ve reached the end of the schedule! We’re finishing up with Peppermint Chocolate Chip Meringues. Posting date is September 10.

Peppermint Chocolate Chip Meringues
Author: Matt Lewis & Renato Poliafito
Ingredients
  • 4 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
  • 1 cup (200 g) granulated sugar
  • 1⁄4 teaspoon peppermint extract
  • Red food dye or gel
  • 4 ounces (115 g) mini chocolate chips, or regular chocolate chips, roughly chopped (about 3⁄4 cup)
Instructions
  1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on medium speed for 1 minute. Sprinkle the egg whites with cream of tartar and beat on medium-high speed until soft peaks form.
  3. Turn the mixer to medium speed and add the sugar, 2 tablespoons at a time. After all of the sugar has been added, increase the mixer speed to high and beat just until stiff peaks form; the whites should still be shiny, not dry.
  4. Remove the bowl from the mixer and use a rubber spatula to fold in the peppermint extract, food dye (a few drops at a time until the desired color is reached), and chocolate chips until combined.
  5. Drop the mixture by heaping teaspoons onto the prepared baking sheets 1 inch (2.5 cm) apart. (Alternatively, you can pipe the meringues into a Hershey’s Kiss–like shape using a pastry bag fitted with the largest round tip so that the chocolate chips can pass through.) Bake just until the meringues color and are not wet at all, 55 to 60 minutes, then turn off the oven, crack the oven door, and allow the meringues to cool completely in the oven.
Notes
[i]How to Store[/i]: The meringues will keep, tightly covered, at room temperature for up to 4 days.

 

In the Oven: Wintermint Cake

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Are you ready to bake another gorgeous Baked cake?

Posting date is Sunday, 21 December.

Wintermint Cake
Author: Matt Lewis & Renato Poliafito
Serves: 1 8-inch three-layer cake • 10 to 12 servings
Ingredients
  • For the Classic Chocolate Cake
  • ½ cup (40 g) unsweetened dark cocoa powder (such as Valrhona) plus ¼ cup (20 g) unsweetened black cocoa powder; or just ¾ cup (60 g) unsweetened dark cocoa powder
  • 1¼ cups (300 ml) hot water
  • 2/3 cup (150 g) sour cream
  • 2 2⁄3 cups (340 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 ounces (1½ sticks/170 g) unsalted butter, softened, plus more for the pans
  • ½ cup (100 g) unflavored vegetable shortening
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (220 g) firmly packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • For the Peppermint Buttercream
  • 1½ cups (300 g) granulated sugar
  • 1⁄3 cup (40 g) all-purpose flour
  • 1½ cups (360 ml) whole milk
  • 1⁄3 cup (75 ml) heavy cream
  • 12 ounces (3 sticks/340 g) unsalted butter, soft but cool, cut into ½-inch (12-mm) cubes
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure peppermint extract (not mint or spearmint extract)
  • Food dye or gel
  • For the Peppermint Chocolate Ganache
  • 6 ounces (170 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon crème de menthe (optional)
  • ½ teaspoon pure peppermint extract
Instructions
Make the Classic Chocolate Cake
  1. Preheat the oven to 325°F (165°C).
  2. Butter three 8-inch (20-cm) round cake pans, line them with parchment, and butter the parchment. Dust with flour and knock out and discard excess flour.
  3. In a small bowl, mix the cocoa powder, hot water, and sour cream together and set aside to cool.
  4. In a large bowl, sift the flour, baking powder, baking soda, and salt and set aside.
  5. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until light and smooth, about 5 minutes; the mixture will appear to string or ribbon throughout the bowl. Add both sugars and beat until light and fluffy, about 5 more minutes. Add the eggs one at a time, beating after each until incorporated, then add the vanilla and beat together. Scrape down the sides of the bowl and mix again for 30 seconds. Add the flour mixture in three parts, alternating with the cocoa mixture, beginning and ending with the flour mixture, beating to incorporate after each addition. Scrape down the bowl and beat for a few more seconds.
  6. Divide the batter among the three prepared pans (about 1¼ pounds/565 g of batter per pan). Use your spatula to spread the batter evenly. Bake, rotating the pans halfway through, until a toothpick inserted in the center of the cakes comes out clean, 35 to 40 minutes. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and let them cool completely. Remove the parchment.
  7. Make the Peppermint Buttercream
  8. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking constantly but gently, until the mixture comes to a boil and has thickened, 8 to 12 minutes.
  9. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes of mixing; you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl. Reduce the speed to low and add the butter a few cubes at a time, beating well after each addition. Once all of the butter is thoroughly incorporated, increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla and peppermint extracts 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.
Make the Peppermint Chocolate Ganache
  1. Place 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 it over the chocolate. Let the cream sit for 2 to 4 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. Whisk for another few minutes to release the excess heat from the mixture. Stir in the crème de menthe, if using, and the peppermint extract. Let the ganache come to room temperature, whisking occasionally, about 15 minutes.
Assemble the Cake
  1. Place one cake layer on a serving platter (or, better yet, a cake turntable). Trim the cake layer to create a flat top surface. Use an offset spatula to spread about ¼ cup (60 ml) of the mint chocolate ganache on the top (not sides) of the layer. Put the cake in the refrigerator to set the ganache for a few minutes. Remove from the refrigerator and spread approximately 1¼ cups (160 g) of the peppermint buttercream on top of the ganache. Top with the next cake layer, trim, add ganache, chill, and then add buttercream as with the first layer. Then add the third layer and trim the top. Spread a very thin layer of peppermint buttercream (known as crumb coating) over the sides and top of the cake and put it in the refrigerator to firm up for about 15 minutes.
  2. To frost the cake ombré-style, distribute the remaining frosting into three separate bowls, putting about ¼ cup (30 g) more frosting in one bowl than in the other two. Add a few drops of food dye to each bowl and mix to create three different shades of pink: dark, medium, and light; the one with slightly more frosting should be the light pink. Obviously, if pink is not your color, you can use any color on the spectrum.
  3. Starting with the bottom of the cake, apply a band of the dark pink frosting up one-third of the cake and all the way around. Wipe the spatula. Apply an equal band of medium pink frosting above the dark pink frosting and wipe the spatula. Then apply an equal band of light pink frosting above the medium pink band, bringing it all the way up to the top edge of the cake. Wipe the spatula. Immediately, use an offset spatula to smooth the bands (you can spin the cake turntable against the edge of the offset spatula to make this step easier; while continuing to smooth the color bands, bring some of the light pink frosting up and just slightly over the top of the cake.
  4. Using the same offset spatula, wiping it as necessary, start from the bottom and dimple the cake in even rows up the sides of the cake (if you are using a cake turntable, rotate the cake and just lift and press with the curved end of the spatula).
  5. Finally, once all of the dimples have been applied to the sides of the cake, spread the remaining light pink frosting over the top of the cake (you might need to add a smidge more light pink icing to your spatula as you work) and continue the dimpling process in toward the center.
  6. To frost the cake more conventionally (not ombré-style), follow the instructions in step 1 to apply the crumb coat. Frost the sides and top of the cake with the remaining buttercream, and refrigerate for about 15 minutes to firm up the entire cake.
Notes
How to store: this cake will keep beautifully in a cake saver at room temperature for up to 3 days, as long as the weather is cool and humidity-free. Otherwise, place it in a cake saver and refrigerate it for up to 3 days; let the chilled cake sit at room temperature for at least 2 hours before serving.

Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Chewy Chocolate Mint Cookies

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Posting date for these cookies is Aug. 17th!

Chewy Chocolate Mint Cookies

11⁄2 cups plus 2 tablespoons all-purpose flour
3⁄4 cup dark unsweetened cocoa powder (like Valrhona)
11⁄2 teaspoons baking soda
1⁄2 teaspoon salt
8 ounces (about 11⁄2 cups) chocolate chunks
1 large egg white
1⁄2 cup light corn syrup
11⁄2 tablespoons pure peppermint extract
1 teaspoon pure vanilla extract
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold, cut into 1⁄2-inch cubes
2⁄3 cup firmly packed dark brown sugar
1⁄4 cup granulated sugar

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chunks and set aside.

In a medium bowl, whisk together the egg white, corn syrup, peppermint extract, and vanilla. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg white mixture, and beat until incorporated, about 1 more minute.

Add the flour mixture all at once to the wet mixture and beat until just incorporated.

Scrape down the bowl again and mix for a few more seconds. Cover the dough in plastic wrap and refrigerate for at least 24 hours.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Place the granulated sugar in a shallow bowl.

Using a small ice cream scoop with a release mechanism, scoop the dough into 2 tablespoon–size balls and roll the dough balls in the granulated sugar. (Alternatively, measure the dough using a tablespoon and use your hands to form it into a ball before rolling in the sugar.) Place the cookies about 1 inch apart on the prepared baking sheets and bake for about 10 minutes, rotating the pans halfway through the baking time, until the cookies have wet fissures and cracks on top.

Set the pan on a wire rack for 10 minutes to cool. Then, using a spatula, transfer the cookies to the rack to cool completely. The cookies taste best if eaten within 24 hours; however, they also freeze extremely well (and taste great straight from the freezer).

Freeze any leftovers, tightly wrapped, for up to 3 weeks.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.