Chocolate Loaf Cake

December 3, 2010 by
 
Do you like chocolate? Then here, make this.  Then go hide and eat it.  Yep, that pretty much sums it up. : )
 
CHOCOLATE LOAF CAKE
Recipe from Nigella Lawson
 
CAKE:
1 2/3 cups flour
1/2 tsp baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks unsalted butter, room temperature
2 eggs
1 T vanilla
1/3 cup sour cream
1/2 cup boiling water
 
SYRUP:
1 tsp cocoa
1/2 cup water
1/2 cup sugar
1 oz dark chocolate (from a bar) cut into splinters, for garnish
 
Mix the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream in the food processor until very smooth.  Add the boiling water through the funnel while running.  Stir in the chocolate chips by hand.
Line a loaf pan with sprayed foil. 
Pour batter in pan, bake at 325 degrees for about 1 hour or until cake tests done.
When cake has about 10 minutes left, put the cocoa, water, and sugar for the syrup in a small saucepan and boil for 5 minutes, to make a thick syrup.
When cake comes out of the oven, while still in the pan, pierce a few times with a small paring knife. 
Pour the syrup over the warm cake.
Cool completely then remove from pan using the foil, then remove the foil.  Sprinkle the top of the cake with the chocolate splinters.
Filed Under: Cake / Cake Pops

Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)

November 4, 2010 by
I feel quite honored to be able to share this recipe with all of you. This is from my Mom’s friend, Ute, whom was kind enough to share her family’s recipe with me. I made it when she and her husband came over for dinner and I got the approval of making the cake properly. Phew!

The only change I made to it was omitting 2 T of cherry liquor and 2 T water. Instead, I used liquid from the cans of cherries, since that water had some cherry flavor in it. It was really fun to try my hand at such a special family recipe and I hope you all will give it a try as well. One of my favorite things about German cuisine is the combination of sweet and sour flavors. The sour cherries pare so well with the sweet chocolate and whipped cream. Yum!

Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)
Recipe adapted slightly from Ute G.
1/2 cup sugar
1/2 cup butter, softened
6 egg yolks, separated
4 T liquid from cherries
4 oz (about 1 cup) almonds, peeled and ground (I ground slivered almonds since they’re peeled)
4 oz sweet bakers chocolate, ground (save aside a small amount to decorate)*
1 T vanilla extract
1/2 cup flour
1 tsp baking powder
1 quart heavy whipping cream
1 cup powdered sugar
4 tsp instant clearjel, optional*
2 cans sour cherries in water
Cream butter and sugar together in a large bowl until well combined.
Add egg yolks (saving egg whites), water from cherries, almonds, chocolate, vanilla, flour, and baking powder.  Mix well.
In a separate bowl, whip the egg whites (and a spoon of sugar or two so it gets nice and stiff).
It should come out of your bowl clean and not stick to the sides or be runny when done.
Gently fold into your cake batter.
Grease and flour a nine inch cake pan.  Fill with batter.
Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.
Let cool 10-15 minutes in pan and then remove out of pan and cool completely on a wire rack.
Cut into three layers.
Whip cream with powdered sugar and instant clear jel.
Spread a liberal amount on first cake round.
Drain cherries and evenly distribute almost a whole can on first layer, saving just a few aside.
These are the cherries I used, if you live near a German market you may be able to buy a large jar there, then you’ll only need one jar.
Top with another cake round, spread more whipped cream, and add the next can of drained cherries, saving just a few aside again.
Top with last cake round and spread whipped cream on top and sides.
Dust with grated chocolate, or use a vegetable peeler to shave off larger pieces of chocolate and top with those.  If desired, pipe some rosettes with whipped cream around edge of top of cake, and top each with a cherry that was saved aside from earlier.
*NOTE: You could probably melt the chocolate and cool slightly instead of grating it as well.
You don’t have to use the instant clear jel, it just stabilizes the whipped cream.
Filed Under: Cake / Cake Pops, German

Cake Pops

October 25, 2010 by
I made Bakerella’s cake pops recently for the first time.
It was fun, but I have to say, it was a little trickier than I had thought!
I’m not going to get into details about how to make them, she has great instructions on her site and in her book.  But here’s some tips if you try your hand at them:
– Be patient!
– Keep your cake pops cold until your ready to dip them
– If your candy coating is too thick to coat right, thin with a little shortening
– If you just can’t get the coating thin enough to coat right, just smooth over “bald spots” with a small spatula or knife
– Have fun!
Filed Under: Cake / Cake Pops, Halloween / Fall

Cherry Vanilla Crunch Cake

October 7, 2010 by
 
Vanilla bean paste is one of my favorite new ingredients.  It really gives such a stronger vanilla flavor compared to just extract.  But if you don’t have any, you really should still make this.  The cherries kind of bake in to the cake a little, and the crunch topping just perfects it.  You could put the pie filling on top of the cake batter, but I really wanted to cake to stay white.  Either way I think you’ll like it!  And yes, I used home canned pie filling, but you can use store-bought as well.  I won’t tell anyone.
 
CHERRY VANILLA CRUNCH CAKE
Recipe by My Stained Apron
 
White Cake Mix
1 T vanilla bean paste (or 1 T vanilla extract)
Cherry Pie Filling
1 cup flour
1 cup brown sugar
pinch salt
1/2 cup unsalted butter
 
Make cake mix according to package directions, except add the Tablespoon of vanilla bean paste.
Spoon the cherry pie filling into a 9 by 13 inch pan.
 
Pour batter as evenly as possible over the pie filling.
Mix the flour, brown sugar, and salt together in a bowl.
Cut butter using a pastry blender until about the size of peas.
Evenly distribute topping over cake mix.
 
Bake at 350 degrees for about 40 minutes, or until cake is done.
Filed Under: Cake / Cake Pops

Chocolate Whipped Cream

October 6, 2010 by
 
This is probably one of the most simple things to make.  Whipped cream.  And wouldn’t you know it’s one of the best?  This was my birthday cake this year.  A simple homemade chocolate cake, with my favorite frosting, a lightly chocolate whipped cream.  You don’t have to use the Instant ClearJel, but I tell ya, that stuff is pure magic.  It keeps the whipped cream from getting loose or runny, and it has no flavor.
Next time you’re making a cake and want a quick and easy frosting, give this a try- or serve with some fresh strawberries, or whatever else you fancy!
 
CHOCOLATE WHIPPED CREAM
Recipe by My Stained Apron
 
2 cups heavy whipping cream
1/2 cup powdered sugar
1/3 cup cocoa powder
2 tsp instant ClearJel, optional
 
Whip cream slightly, then add remaining ingredients.  Continue whipping to stiff peaks.
(In pictured cake I sprinkled some Heath Bits on top of the cake for texture.)
 
Filed Under: Cake / Cake Pops

Blackberry Vanilla Bean Cake

October 1, 2010 by
 
This is a great “end of summer” kind of cake.  Blackberries always make me think of the end of summer and hot days.  I used vanilla bean paste in this recipe and really loved it.  If it’s unavailable to you, use the same amount of vanilla extract. (Or if you have a vanilla bean, use that).  The paste had a much stronger vanilla taste than the extract and I’m definitely keeping it in my pantry from now on. (I found it at Whole Foods).  Also, I used blackberries in mine (fresh or frozen will work), but raspberries would be wonderful as well.
Berries and vanilla, can it get any better?
Oh wait, throw on my Grandma’s French Cream Frosting and it will.
 
BLACKBERRY VANILLA BEAN CAKE
Recipe by My Stained Apron
 
6 egg whites
1 cup milk
1 T vanilla bean paste (or vanilla extract)
1 cup mashed and strained blackberries*or raspberries
3 1/4 cups cake flour
1 T baking powder
1 tsp salt
1 cup unsalted butter, at room temperature
2 cups sugar
French Cream Frosting
 
Beat egg whites to stiff peaks.
In separate bowl, whisk together flour, baking powder, and salt.
In a small bowl, combine vanilla bean paste, mashed berries, and milk.
Beat butter and sugar together in a large bowl on medium speed until fluffy, about 3 to 5 minutes.
Add flour mixture and berry mixture to butter and sugar in alternating batches.
Fold in about 1/3 of the egg whites, the fold in the rest all at once.
Spray two 8 or 9 inch cake pans with nonstick spray and bake at 350 degrees for about 24-28 minutes.
*I used frozen blackberries, and microwaved them for just a couple of minutes and mashed them.  I didn’t strain them, but if you don’t like the seeds, you should.  You could also use raspberries here- that would be quite delicious as well.

 
Filed Under: Cake / Cake Pops

French Cream Frosting

October 1, 2010 by
 
Okay, we need to have a little talk.  You’re going to scroll down and read the ingredients and immediately think I’m crazy and no frosting calls for a whole egg, yolk and all.  But yes, you’re reading that right.  My grandmother has been making this frosting since… I don’t know… for FOREVER.  And she’s 96 years old and I am not about to start telling the woman how to make frosting, especially since this frosting is SO right.  Just try it and you’ll see.  It tastes just like hot summer in my Grandma’s back kitchen, sitting in her old swivel chair and looking out the window to the big pasture.  I can almost smell my Grandpa’s pipe and hear Grandma fussing over something on the stove. 
 
FRENCH CREAM FROSTING
Recipe source: My Grandma
 
1 egg
1 lb (about 4 cups) powdered sugar
1/2 cup sugar
1/4 cup water
pinch salt
1/2 cup unsalted butter
1/2 cup shortening
1 tsp vanilla
 
Beat egg slightly. (Egg yolk and white).
Add powdered sugar to egg and mix well.
Put sugar, water, and salt in a small pot and boil for 5 to 7 minutes.
Add sugar mixture to egg mixture slowly, mixing the whole time. (You don’t want scrambled eggs here)
Add butter, shortening, and vanilla.
Store in refrigerator. Makes 1 quart.
Filed Under: Cake / Cake Pops

Peach Cobbler Cake

September 17, 2010 by
 
I wasn’t sure what to name this dish, other than “heaven” or “superdelicious”.  But “peach cobbler cake” won out.  A little cakey, a little cobblery, a whole lot delicious.
I like to can my own pie fillings.  But I don’t actually like pie all that much.  I like making it.  But I don’t really eat it much.  So I was trying to think of ways to use up my stash of home-canned pie fillings when this idea came to me.  And boy, was it good.  That was one clean pan very quickly.  And don’t worry if you don’t can your own pie fillings, they are readily available at your supermarket, so you can still make this easy, delicious dessert.  So go on, get baking!
NOTE: You’ll notice I call for FRESHLY grated nutmeg in this recipe, and while if you don’t have any and use pre-grated, I won’t be sending the spice police after you, it really does taste SO much better if you grate it freshly yourself.  You’ll REALLY notice a difference.
 
PEACH COBBLER CAKE
Recipe by My Stained Apron
 
1 pkg yellow cake mix
1/2 cup butter
1/3 cup water
1 egg
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Peach Pie Filling (I use my home-canned, but a can from the store will work as well.)
 
Crumb Topping:
3/4 cup flour
1 cup brown sugar
pinch salt
1/2 cup butter
 
Mix together the cake mix, butter, water, egg, cinnamon, and nutmeg in a bowl until well combined, about 2 minutes.  Pour into a greased 9 by 13 inch pan.
Spoon peach pie filling over top.
Mix together the flour, brown sugar, and salt in a small bowl.  Cut in butter until the size of peas.
Sprinkle crumb topping over the top.  Bake at 375 degrees for about 35 to 45 minutes.
Serve plain or with a scoop of vanilla ice cream.
 
 
Filed Under: Cake / Cake Pops, Desserts

Chocolate Idiot Cake

August 25, 2010 by
 
Remember that amazingly versatile strawberry sauce recipe I shared with you?  Well here is a perfect pairing for it.  Fresh and sweet meets rich and deep chocolate flavor. Can it get any better?  And this is a perfect dish to make for company since a little slice goes a long way, so you can feed alot with this recipe.  But then again, I’m sure you’ll find a way to eat through it without much help : )
I used a bittersweet chocolate and the flavor was really spectacular.  We each savored a tiny slice and were very happy and satisfied.  But I think it would still be quite good even if you only have semisweet chocolate chips on hand.
 
CHOCOLATE IDIOT CAKE
Recipe adapted very slightly from David Lebovitz
 
 
10 oz bittersweet or semisweet chocolate, chopped (about 1 1/2 cups)
7 oz butter (1 3/4 sticks)
5 large eggs, at room temp
1 cup sugar
 
 
Melt the chocolate and butter in the microwave at 50% power, stirring every minute or two until melted.
Stir until smooth.
 

Whisk the eggs and sugar together in a bowl.

Whisk the chocolate mixture in until smooth.
 
Butter a 9 inch springform pan and dust with cocoa powder.
Pour batter into pan.
 
 
Cover pan snugly with foil, then sit inside a larger roasting pan.
Add hot water to roasting pan to come up about halfway on the springform pan.
Bake at 350 degrees for about 1 hour 30 minutes.
(It’s done when it feels just set, like quivering chocolate pudding.)
Lift cake pan out and remove foil.  Let cool completely on a cooling rack.
Serve in small wedges at room temperature with ice cream, whipped cream, or strawberry sauce.
Leftovers can be wrapped and chilled in the fridge for 3 to 5 days.
Filed Under: Cake / Cake Pops

Peanut Butter Cup Ice Cream Cake

June 30, 2010 by
 
 
 
 
 
 
I’m just going to say it now.  I’m sorry.  And maybe you should just turn your computer off right now and walk away.  Yes, that would be best.  Because once you try this cake, there is no hope.  But it really isn’t my fault. Blame my sister-in-law.  She asked for an ice cream cake. So really, it’s her fault.
 
PEANUT BUTTER CUP ICE CREAM CAKE

One 9 inch round chocolate cake
2 cups vanilla ice cream
1 cup peanut butter
3/4 cup quartered miniature Reese’s PB Cups (about 12)
2 cups chocolate ice cream
GANACHE:
1 1/2 cups cream
1 T butter
1 lb milk chocolate
 
Scald cream and butter in a small saucepan.
Pout over chocolate in a heat proof bowl.
Let sit for 2 minutes, then whisk until smooth.
Cut cake in half
Line cake pan with plastic wrap, place half of cake back in pan.
Spread with chocolate ice cream (microwave for 30-60 seconds at 50% power to soften if needed, or you can mix with hand mixer to soften as well).
Distribute PB Cups on ice cream.  Place in freezer for an hour or 2.
Mix vanilla ice cream with peanut butter with a hand mixer until incorporated.
Spread on top of PB Cups.
Place remaining half of cake on top, place in freezer to harden.
Turn out onto wire rack set over a plate.
Pour ganache over cake
Use a ladle or spoon to push ganache over the edge.
Place in freezer for a couple of hour to harden.
(You can do a second coat of ganache if desired)
As you can see, total failure.  We didn’t like it. At all.
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Filed Under: Cake / Cake Pops, Ice cream