There is only one word to describe this cake: AMAZING. The next thing you should know is that I got this recipe from the book called Baking: From My Home to Yours by Dorie Greenspan. If you are a chocolate lover, you will definitely LOVE this cake. Not only is it chocolatey, it is moist, dense, and fluffy with yummy chocolate pieces. I made it for my little brother's birthday, and most of the cake was gone in a day...and trust me, it's a huge 3-layer cake. It can be a bit challenging to make if you're not an experienced baker, especially the frosting/filling. I actually did not use the frosting provided in the book. In fact, Dorie Greenspan says, "the layers could be filled and frosted with almost any thick frosting." I used my own quick but delicious vanilla buttercream frosting and like I said, the cake tasted amazing. The recipe for the frosting that I used is provided below. Okay, enough of my rambling...here is the recipe --->
Ingredients:
For the cake:
1 1/3 cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 ¼ sticks (10 tbsp) unsalted butter, at room temperature
½ cup (packed) light brown sugar
½ cup sugar
3 large eggs, at room temperature
1 tsp vanilla
2 oz bittersweet chocolate, melted and cooled
½ cup buttermilk or whole milk, at room temperature
½ cup boiling water
4 oz semisweet or milk chocolate, finely chopped OR 2/3 cup mini chocolate chips
For the filling and frosting:
½ cup egg whites (about 4 large)
1 cup sugar
¾ tsp cream of tartar
1 cup water
1 tbsp vanilla
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
To make the cake, sift together the flour, cocoa, baking soda, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
Add the sugars and continue to beat for another 3 minutes.
Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled.
Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk/whole milk, add the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients). Scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate/chocolate chips. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
8. Bake the cakes for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks.
9. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
10. When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.
11. To make the filling and frosting, put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
12. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up.
13. With the mixer at medium speed, and standing back slightly, carefully pour the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable- don’t try to scrape them into the whites, just carry on.
14. Add the vanilla and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.
15. To assemble the cake, put a bottom later cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with a third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting- it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
16. Refrigerate the cake for about 1 hour before serving. (If it’s more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.
Quick Vanilla Buttercream Frosting
Ingredients:
3 cups icing sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Before I provide the recipe, I just want to remind those that are not as familiar with baking that a bundt cake is made in what is known as a "bundt pan"...it is a special ringed tube pan that has ridges in the inside (or "fluted sides") that give the cake a pretty shape when it is done. They are also very large and are able to hold a lot of batter. Therefore, they take a longer time to bake and usually develop a delicious crust on top when they are done. When checking to see if the cake is done, it won't work to insert a normal toothpick since the cake is so big and tall- you will need a long tester. This cake was very moist, dense, and had an irresistable banana flavor! I enjoyed eating it for breakfast as well as having it as a late night indulgence with a glass of milk
Note: The recipe is from another one of my favorite baking books right now- Baking: From my home to yours.
Makes 14 servings- Cut into thick slices- Can be served with coffee, tea, milk, or milkshakes For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.
Ingredients: 3 cups all-purpose flour 2 tsp baking soda 1/2 tsp salt 2 sticks (8 oz) unsalted butter, at room temperature 2 cups sugar 2 tsp vanilla 2 large eggs, preferably at room temperature About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups) 1 cup sour cream or plain yogurt
1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10- inch (12 cup) Bundt pan. Note: If you are using a silicone Bundt pan, there's no need to butter it. Also, do not place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.
2. Whisk the flour, baking soda, and salt together.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.
4. Add the sugar and beat at medium speed until pale and fluffy.
5. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.
6. Reduce the mixer speed to low and mix in the bananas.
7. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all of the sour cream or yogurt, and then the rest of the flour mixture.
8. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
9. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Note: Check the cake after about 30 minutes- if it is browning too quickl, cover it loosely with a foil tent.
10. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. Note: If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
If you love Oreos AND Cheesecake like me, this is a cheesecake for you! Not only does it have an Oreo crust- the cheesecake is also filled with Oreo pieces so you can get some in every bite And as always, the cheesecake is moist, creamy, and rich. Serve with whipped cream and it's even better! (If you want a more fluffier cheesecake, you can add an extra egg to the batter.) For TIPS on making cheesecake, check out the next post.
Ingredients:
(Makes about 16 slices)
1 pack Oreo chocolate sandwich cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/3 cup sugar
½ tsp salt
2 tsp vanilla essence
1 1/3 cup sour cream or heavy cream, or a combination of both
4 eggs
1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.
2. Set the oven temperature at 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.
3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.
4. Add the egg one by one, beating for a full minute after each addition.
5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.
6. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into the cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.
8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.
10. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.
11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.
I know it's been a long time since I've posted on this blog...but don't worry! I'm still alive and ready to update on a regular basis again. I just wanted to go back to something basic and not too difficult. Brownies are relatively easy to make...and this one is no exception. However, this recipe is a little more work than the usual because it is marbled and therefore, requires the making of two separate mixtures. With that said, it is by far one of my most favorite brownie recipes. The combination of the cream cheese flavored white batter and the chocolate with the nuts thrown is irresistable, and it is moist and gooey. Personally, i'm not a huge fan of dry, cakey brownies...this brownie tastes perfect as a midnight snack with a tall glass of milk So I hope all of you enjoy this recipe, and I will definitely try my best to post another recipe (and baking tips) as soon as I can!
(Makes 24)
Ingredients:
8 1-oz squares semi-sweet chocolate
6 tbsp butter
4 eggs
1 1/2 cups sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
2 tsp vanilla essence
1 cup walnuts, chopped
For the plain batter:
4 tbsp butter
6 oz cream cheese
1/2 cup sugar
2 eggs
2 tbsp flour
1 tsp vanilla essence
1. Preheat the oven to 360 degrees F. Line the bottom and sides of a 13 by 9-inch pan with wax paper and grease.
2. Melt the chocolate and butter over very low heat, stirring constantly. Set aside to cool.
3. Meanwhile, beat the eggs until light and fluffy. Gradually add the sugar and continue to beat until blended. Sift over the flour, salt, and baking powder and fold to combine.
4. Stir in the cooled chocolate mixture. Add the vanilla and the walnuts. Measure and set aside 2 cups of the chocolate batter.
5. For the plain batter, cream the butter and cream cheese with an electric mixer.
6. Add the sugar, and continue beating until blended. Beat in the eggs, flour, and vanilla.
7. Spread the unmeasured chocolate batter in pan. Pour over the cream cheese mixture. Drop spoonfuls of the reserved chocolate batter on top. With a metal spatula, swirl the mixutre to marble.
8. Bake until just set, 35-40 minutes. Unmold when cool and cut into squares for serving.
This is a sweet, soft, and moist chocolatey treat filled with a gooey marshmallow creme filling and chocolate chips, and topped with a smooth and creamy chocolate glaze.
Preheat the oven to 350 degrees F. You will need a muffin pan lined with paper liners.
Ingredients: 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder, sifted 3/4 tsp baking soda 1/4 tsp salt 1 cup granulated sugar 1/3 cup vegetable oil 1 egg 1 tsp vanilla 3/4 cup buttermilk 1/2 cup semisweet chocolate chips
Filling: 1 cup marshmallow creme
Chocolate Glaze: 1/2 cup semi-sweet chocolate, chopped (about 3 oz of chocolate) 1/3 cup whipping cream
1. In a small bowl, mix together the flour, cocoa powder, baking soda, and salt.
2. In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth.
3. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
4. Stir in chocolate chips.
5. Scoop batter into prepared pan. Bake in the preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched.
6. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. When cupcakes are completely cool, remove paper liners and slice cupcakes in half horizontally.
7. For the filling, working with one cupcake at a time, spread a layer of marshmallow creme on cut side of bottom half. (Be careful...marshmallow creme is VERY gooey and sticky.) Replace the top half of cupcake, sandwiching the two halves together. Repeat with remaining cupcakes and marshmallow creme.
8. For the chocolate glaze, in a microwave-safe bowl, combine chopped chocolate and whipping cream. Microwave uncovered, on High for 20-30 seconds or until cream is hot and chocolate is soft and almost melted. Stir until smooth. Let stand for 5 minutes to cool slightly. (I prefer to melt the chocolate in a double boiler on the stove.)
9. Spread tops of cupcakes with chocolate glaze. Place cupcakes on a platter or baking sheet and refrigerate until glaze is firm.
Note from author, Julie Hasson: Although these cupcakes are best served the day that they're made, you can store them for 1 day, as long as they're covered and refrigerated.
