Category: cakes

Cannoli Cake

Posted on Posted in cakes, Cannoli, pistachio, Uncategorized3 Comments

A flavor-filled cake soaked in a rum syrup and coated with a light cannoli filling. Let’s hope it is someone’s birthday today.

INGREDIENTS

Cake:
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 3/4 cups granulated sugar
3 large eggs
zest of one orange
Juice from half an orange
1 1/2 teaspoons vanilla extract
1 1/4 cup milk
1/4 cup finely chopped chocolate
1/4 cup finely chopped roasted pistachios

Frosting:
175 g ricotta
3 tablespoons candied citrus peel finely chopped
1/2 cup sugar
1 1/2 cups heavy cream

Syrup:
Juice of half an orange
3 tablespoons rum
1/2 cup sugar

Topping:
1/4 cup finely chopped chocolate
1/4 cup finely chopped roasted pistachios

DIRECTIONS

Cake:

Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans.

Mix together flour, baking powder, and salt in medium bowl until well combined.

I’m bowl of stand mixer, beat together butter and granulated sugar on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in orange zest and 1 1/2 teaspoons vanilla extract until well combined.

Combine the milk and orange juice.  Alternate adding the dry ingredients an the milk/orange juice into the butter/sugar mixture, beating after each addition until just combined.

Fold in chocolate and pistachios.

Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean.

Cool cakes slightly then remove from pans and finish cooling completely on wire racks. Level cakes before frosting.

Syrup:

Combine all ingredients into a saucepan and bring to a boil until sugar is melted.  Let cool.

Frosting:

Pour cream into stand mixer.  Whip to medium peaks. Add ricotta, candied citrus peel until blended.

Assembly:

Take the first layer and brush with syrup. Add a layer of frosting. Top with second layer and brush with syrup.  Cover the rest of the frosting and scrape frosting on the sides. Sprinkle chocolate and pistachios on top. Refrigerate.

 

 

 

 

Birthday Cake

Posted on Posted in cakes, Frosting1 Comment

All of these birthdays just give my obsession some legitimacy.  The cake is from Amy Sedaris. and the frosting is from Emma Laperruque and Food52.

INGREDIENTS

Cake

1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

Chocolate Frosting

3/4 cup (170 grams) unsalted butter, melted and cooled slightly
1 cup (85 grams) natural cocoa powder
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt
4 1/2 cups (513 grams) powdered sugar
1/2 cup strong, cold coffee, plus more as needed

DIRECTIONS

Cake

Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into two 7″ cake pans. Bake for 25 minutes or until golden brown.

Frosting

Make the chocolate frosting. Combine the butter and cocoa in the bowl of a standing mixer fitted with the whisk attachment. Mix until smooth, scraping down as needed. Add the vanilla and salt. Mix again. Alternately add the powdered sugar and coffee, beating until light and fluffy. (If it doesn’t start to fluff up, it may be too warm. Chill for a little while until thicker, then beat again.) 

Set the first layer on your serving platter or a rotating turntable if you have one. Add about 1 cup frosting on top and spread evenly (I like an offset spatula best here). Top with the second cake layer. Add another 1 1/2 cups frosting to the top and spread evenly over the top, then the sides. Add more frosting as needed. Use the offset spatula or a spoon to create swooshes. Slice and eat or refrigerate until you’re ready to eat.

 

Love, Chocolate Cake.

Posted on Posted in cakes, UncategorizedTagged , Leave a comment

img_4910I came across this cake on AddAPinch.com and will never look back. It’s the kind of cake that you make for people you love and people you want to love you back.

 INGREDIENTS

2 cups flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla

1 cup boiling water

DIRECTIONS

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Sift together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder into the bowl of a stand mixer.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost. Eat. Love.

CHOCOLATE BUTTER CREAM

INGREDIENTS

1½ cups butter, softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

DIRECTIONS

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

I got the recipe here.

 

 

 

 

Round Raspberry Cake

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I have a ton of raspberries.  The smell of this cake baking in the oven is as amazing.

INGREDIENTS

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter softened

2/3 cup plus 1 1/2 tablespoons sugar divided

1/2 teaspoon vanilla

1 large egg

1/2 cup buttermilk

1 cup fresh berries

DIRECTIONS

Preheat oven to 400 degrees.  Butter and flour a 9-inch round cake pan.

Whisk together dry ingredients.

Beat butter and 2/3 cup sugar with an electric mixer at medium for approx. 2 minutes then beat in egg and vanilla.

At low speed, mix in dry ingredients in three batches alternating with buttermilk–beginning and ending with flour.

Spoon batter into cake pan, smooth top and scatter raspberries even over the top.  Sprinting with remaining 1 1/2 tablespoons sugar.

Bake until toothpick comes out clean about 25-30 minutes. Cool in pan for 10 minutes and then turn out to cool.

I got the recipe here.

SAS KISS Cake

Posted on Posted in cakes, skillet dessertsTagged , , Leave a comment

IMG_0698

Strawberry & Almonds in a Skillet. You know what KISS stands for, right?

INGREDIENTS

1 stick butter melted and cooled, plus more to grease the skillet

1 cup sugar, plus extra for sprinkling

zest of 1 lemon

zest of 1 orange

2 eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 cup flour

1/4 cup sliced almonds

6 strawberries, sliced

 

Directions: Preheat oven to 350 degrees F. Butter a seasoned cast iron skillet.

Pour sugar into a mixing bowl and add the lemon and orange zest. Rub the sugar and zest together with your fingers, until sugar mixture becomes fragrant.

Wisk in the eggs, one at a time. Add salt and vanilla.  Stir in the flour and then fold in the butter and strawberry slices.

Pour the batter into the skillet and smooth out with a spatula. Sprinkle the sliced almonds over top and dust with a bit of sugar.

Bake for 20-25 minutes, until golden. Serve warm.

I took this recipe and altered it.

My Big Fat Chocolate Orange Bundt Cake

Posted on Posted in Baking, cakes, chocolate, orangeTagged , , 1 Comment

IMG_0517

 

You’ll thank me in the morning.

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup crème fraiche or sour cream (4 ounces)
  • 8 ounces (2 sticks) unsalted butter, additional for greasing pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

Filling

¾ cup Orange Marmalade

Glaze

  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons Grand Marnier

This is how you make it

Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and crème fraiche in a small bowl.

Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon half the batter into the pan. Scoop teaspoons of orange marmalade trying not to go to the side. Cover with the additional cake batter. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Only lasts about a day.

Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Grand Marnier, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Original Recipe appeared here but I altered it a bit.