Carrot Cake

There are so many carrot cake recipes out there – with all sorts of mix-ins – raisins, pineapple, nuts, currants, etc. – but I wanted to find a recipe that really showcased the carrot in carrot cake.  I found it – this is the one and I promise you will not look back.   There are lots of shredded carrots in here (thank goodness for the food processor!). 

And lets not forget the other shining star for a perfect carrot cake – the cream cheese frosting.  This one is to.die.for and I think its because Cooks Illustrated found a ‘secret’ ingredient with buttermilk powder in the frosting.  I think it gave the perfect tang without having to use sour cream (which I am not a very big fan of either).  

The cake was simply decorated with just some toasted walnuts (feel free to use pecans if you wish!) and those added a nice crunch.

Enjoy!

Ingredients

For the cake:

• 2 1/2 cups unbleached all-purpose flour
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. table salt
• 1 lb. medium carrots (6 to 7 large carrots), peeled
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 1/2 cups vegetable or canola oil

For the frosting:

• 16 Tbsp. (2 sticks) unsalted butter, softened
• 3 cups (12 oz.) confectioners’ sugar
• 1/3 cup buttermilk powder
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• 12 oz. cream cheese, chilled and cut into 12 equal pieces
• 2 cups pecans or walnuts, toasted and chopped coarse

Directions

1. To make the cake: Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour two 9-inch round pans.

2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

3. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.

4. In the bowl of a stand mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to medium-high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.

5. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 to 38 minutes.

6. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely.

7. To make the Frosting: Using a stand mixer fitted with the paddle attachment, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, about 2 minutes.   Increase speed to medium-low and add the cream cheese 1 piece at a time; and mix until smooth, about 2 minutes. 

8. Frost the cakes and then coat the edges with the chopped nuts.  Chill before serving.

Source: cake: Mel’s Kitchen Café (originally from Cook’s Illustrated); frosting: Cook’s Illustrated May/June 2012

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Yellow butter cake with Chocolate frosting

I love birthdays – a perfect reason to make a cake – a delight for someone who likes to bake as much as I do.  I had to plan something easy since I made this cake after being gone on a work trip for a week and arriving home a day late since my flight was cancelled.  But I love to bake and I love my mom too much to not make this cake for her.  Luckily it was an easy cake to whip up.  I also made the frosting the day before and then just frosted this once I got to my sisters house where we had a cookout and ate the cake.   

As I mentioned several times before – my niece loves birthdays – and especially when it is for her grandma.  Here she is with my mom getting ready to blow out the candles and make a wish. 

The cake was delish – a perfect soft crumb and the frosting was rich and chocolaty.  We also had some vanilla ice cream and strawberries alongside this – yum!   You cannot get much better than the classic yellow cake and chocolate frosting.  My sister specifically said to me – make sure this goes up on your blog.   I have a feeling I will be requested to make this again – and no problem fulfilling that request. 

Ingredients

For the cake:

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 3/4 cups sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 1 1/4 cups milk

For the frosting:

• 1 lb. semisweet chocolate, finely chopped
• 6 Tbsp. Dutch-process cocoa powder
• 6 Tbsp. boiling water
• 3 sticks (1 1/2 cups) unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar, sifted
• Pinch of salt

Directions

1. To make the cakes: Preheat the oven to 350˚ F.  Line the bottoms of two 9-inch round cake pans with parchment paper.  Spray with baking spray.

2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

3. In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. 

4. Mix in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk.  Beat each addition just until incorporated.

5. Divide the batter between the prepared baking pans.  Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. 

6. Transfer the pans to a wire rack and let cool 20 minutes.  Run a knife around the edge of the pans to help remove the cakes.  Invert the cakes onto the rack and peel off the parchment.  Let the cakes cool completely before frosting. 

7. To make the frosting: Place the chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate has melted.  Remove from the heat and let cool to room temperature, about 25-30 minutes.  Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

8. In the bowl of an electric mixer, beat the butter, confectioners’ sugar and salt on medium-high speed until light and fluffy, 3-4 minutes.  Add the melted chocolate; beat on low speed until combined, 1-2 minutes.  Beat in the cocoa mixture until well blended.

9. To assemble the cake: Place one of the cake layers on a serving platter.  Top with 1 cup of the chocolate frosting and smooth over the top of the cake.  Top with the remaining cake layer.  Frost the top and sides of the cake with the remaining frosting as desired. 

Source: Martha Stewart’s Baking Handbook as seen on Annie’s Eats

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Toffee Bar Brownie Torte

I mentioned in my previous post that I also made a cake for my husbands birthday.  April is one of these months were several close family members all have birthdays within a week of each other (my sister, step-father and husband).  So I see it as a opportunity to make one really indulgent celebration cake (last year I made the triple-chocolate mousse cake).  Believe me when I say this was indulgent – one small slice of this baby is enjoy to fulfill your sweet tooth. 

This cake consisted of three layers of a dense brownie cake.  Filled with two layers of a mascarpone cream and topped with fresh whipped cream and covered with toffee bits.  The original recipe also called for brewed espresso in the filling and frosting – but I opted to leave it out because my niece and nephew where there as well – and I think all of the sugar was enough for them for the night!

Just another note of warning – this cake does not travel so well.  It happened to slip around a bit during the drive to my mom’s house.  Luckily – the toffee bit coating is very forgiving and you can just smush it back together. 

My niece loves birthdays so much.  Happy Birthday is definitely one of her favorite songs to sing.  She is also super excited about eating the cake too!  Luckily there were lots – and her Dad was able to bring the leftovers to the hospital where he works – so there was none wasted.

Enjoy and I hope someone has a birthday or special event soon so you can enjoy this cake as much as we did!

Ingredients

For the brownies:

• 2 cups (4 sticks) unsalted butter
• 16 oz. bittersweet chocolate, coarsely chopped
• 3 cups sugar
• 8 large eggs
• 2 Tbsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp. salt

For the frosting:

• 3 cups chilled heavy whipping cream
• 1/3 cup confectioners’ sugar
• 1 tsp. vanilla extract

For the filling:

• 16 oz. mascarpone cheese
• 1/2 cup confectioners’ sugar
• 2 tsp. vanilla extract
• Pinch of salt
• 1 cup reserved frosting (above)

For garnish:

• 2 cups chopped toffee bits or finely chopped toffee bars

Directions

1. To make the brownie layers: Preheat the oven to 350˚ F.  Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper.

2. Combine the butter and chocolate in a very large heatproof bowl set over a few inches of simmering water.  Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula.  Remove the bowl from the heat and set aside. 

3. Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute.  Stir in the flour and salt, and mix just until the dry ingredients are incorporated.

4. Divide the batter evenly between the prepared baking pans.  Bake 20-25 minutes, until the brownies are just firm to the touch.  Transfer to a wire rack and let cool in the pans 30 minutes.  Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.

5. To make the frosting: Add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until medium-soft peaks form.  Blend in the sugar and vanilla whipping just until combine.  Continue to whip until stiff peaks form.  Reserve and refrigerate 1 cup of the frosting for use in the filling.  Set aside the rest of the frosting.

6. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, sugar, vanilla and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes.  Gently fold in the reserved 1 cup of frosting with a spatula.

7. To assemble the torte: Lay 1 of the brownie rounds to a large serving platter.  Spread half of the filling mixture evenly over the top.  Layer with another brownie round, and the remainder of the filling.  Top with the final brownie layer.  Cover the top and sides of the cake with the frosting.  Garnish with the toffee bits to cover the top and sides of the cake.  Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired.  Refrigerate until ready to serve.

Source: adapted from Annie’s Eats, originally from The Pastry Queen by Rebecca Rather

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Pineapple Upside-down Cake

I mentioned in my last post that I had some fresh pineapple – one of the things I did with it (other than just eat it – yum!) was make this pineapple upside down cake. 

It was in my latest issue of Cooks Country and I loved the easy ‘lightened up’ version they had concocted.  They recommend using frozen pineapple – but none of my stores seem to carry it.  So fresh can be substituted – but definitely don’t use the canned version. 

I haven’t made a pineapple upside down cake in forever – so I knew it was time.   You have to eat it quickly though – since it doesn’t keep too well, but believe me – you won’t have a problem doing that!  Enjoy!

Ingredients

pineapple topping:

• 4 cups thawed frozen or fresh pineapple, cut into 1/2 inch pieces
• 1/3 cup packed dark brown sugar
• 1 1/2 Tbsp. unsalted butter
• 2 tsp. lemon juice
• 1/2 tsp. vanilla extract

cake:

• 1 cup all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup fat-free sour cream or yogurt
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 4 Tbsp. butter, melted and cooled

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan.

2. Cook pineapple and sugar in a skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated – 10 to 12 minutes. 

3. Off heat, stir in butter, lemon juice and vanilla.  Pour pineapple mixture into bottom of prepared pan.

4. For the cake, combine the flour, baking powder and salt in a medium bowl.

5. Whisk sour cream, sugar, brown sugar, eggs and vanilla in a large bowl until smooth.  Slowly whisk butter into sour cream mixture until incorporated.

6. Stir flour mixture into wet mixture until just combined.

7. Scrape batter over pineapple mixture, spreading to cover. 

8. Bake until cake is golden and toothpick inserted in the center comes out clean, 25 to 30 minutes.  Cool in pan for 10 minutes.  Turn out onto a platter and cool for 1 hour before serving.

Source: Cook’s Country April/May 2011

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Daring Bakers: Yeasted Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I was completely pre-occupied this month and almost forgot to make this months challenge.  Luckily, this recipe was made entirely out of staples that I always have on hand – so it was easy to whip up at the last minute.  I’ve never made a sweet yeasted dough – so I was excited to try it.  The dough itself was really smooth and easy to roll out. 

It is filled with a simple egg white meringue and topped with cinnamon, sugar, walnuts and chocolate chips. 

The dough then gets rolled into a wreath and allowed to rise again.

Once ready to bake it is topped with egg wash and slit open.

The finished product is golden brown and delicious.  The dough is not at all overly sweet and the walnuts add a nice crunch.   The chocolate chips make this more like a dessert than a breakfast – but I could eat this any time of the day and be completely satisfied!

Don’t forget to check out the Daring Bakers blogroll to see how everyone else's coffee cakes turned out!  YUM!

Ingredients

For the yeast coffee cake dough:

• 2 cups all-purpose flour
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 1/8 tsp. instant yeast
• 1/4 cup plus 2 Tbsp. milk
• 2 Tbsp. water
• 1/4 cup unsalted butter
• 1 large egg, at room temperature

For the meringue:

• 2 large egg whites, at room temperature
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 1/4 cup sugar

For the filling:

• 1/2 cup chopped pecans or walnuts
• 1 Tbsp. granulated sugar
• 1/4 tsp. ground cinnamon
• 1/2 cup semisweet chocolate chips

egg wash (leftover egg yolks & water)

powdered sugar or cocoa powder for dusting (optional)

Directions

Prepare the dough:

1. In the mixing bowl for a stand mixer, combine 3/4 cup of the flour, the sugar, salt and yeast.

2. In a small saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

3. With the mixer on low speed fitted with the paddle attachment, gradually add the warm liquid to the flour/yeast mixture, beating until well blended.  Increase mixer speed to medium and beat 2 minutes.

4. Add the egg and 1/2 cup flour and beat for 2 more minutes.

5. Add the remaining 3/4 cup flour and switch to the dough hook. Knead the dough over medium speed for 5-6 minutes. 

6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let rise until double in bulk, 45 – 60 minutes.

Prepare your fillings:

1. In a small bowl, combine the cinnamon, sugar, nuts and chocolate chips, set aside.

2. In a clean mixing bowl fitted with the whisk attachment, beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the 1/4 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble and bake the Coffee Cake:

1. Line a baking sheets with parchment paper or a silpat.

2. On a lightly floured surface or a pastry mat, roll out the dough into a 20 x 10-inch rectangle. Spread the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle the your filling evenly over the meringue.

3. Roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal.

4. Carefully transfer the filled log to the baking sheet, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

5. Cover with plastic wrap and allow to rise for 45 minutes.

6. Using kitchen scissors or a sharp knife, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

7. Preheat the oven to 350°F.

8. Brush the top of the coffee cake with the egg wash.

9. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

10. Remove from the oven and allow to cool on baking sheet for 10 minutes.  Then carefully remove to a cooling rack to cool completely.

11. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar and cocoa powder, if desired. This best eaten fresh, the same day or the next day.

Source: Jamie of Life’s a Feast – The Daring Bakers March 2011 challenge

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Sour Cream Toffee Coffee Cake

I’m not a fan of sour cream in traditional applications – such as on tacos or on baked potatoes.  But it is really useful in baked goods at keeping the dessert moist.  I had a leftover container of sour cream in my fridge – and that was the entire reason for making this recipe – since I knew I would end up just throwing it away otherwise.  And I’m so glad I found it since I haven’t had a chance to use my bundt pan in a while.

I have to admit though – I made this for my husband to take with him to work – so I didn’t get to try any.   I did nicely ask that he bring me back a slice if there was any left – well, if it’s a testament to the cake or that my husband is just forgetful – I never got that slice to try.   But I can assure you that it got rave reviews – and there are over 200 5-star reviews on Food Network – so that means something too. 

The only change I made was substituting toffee for the walnuts – I thought it would go really well in a coffee cake – but you can also use walnuts or pecans. Enjoy!

Ingredients

• 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 eggs, at room temperature
• 1 1/2 tsp. vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt

for the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 Tbsp. cold unsalted butter, cut into pieces
• 1/2 toffee bits or 3/4 cup chopped walnuts or pecans

for the glaze:

• 1/2 – 3/4 cup confectioners' sugar
• 2 Tbsp. real maple syrup

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy.

3. Add the eggs 1 at a time, then add the vanilla and sour cream.

4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

6. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the toffee or nuts.

7. Sprinkle half the streusel in the pan. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with remaining streusel. Spoon the rest of the batter in the pan, spread it out.

8. Bake for 50 to 60 minutes, until a cake tester comes out clean.

9. Let cool on a wire rack for at least 30 minutes, then remove from pan by flipping onto a serving plate.

10.  Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Source: Ina Garten, Food Network

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Slush Cake

My sister asked me to make this slush cake for a party recently.  She gave me the recipe that consisted of a simple flour/nut/butter crust, two packages of instant chocolate pudding and cool whip.  And since I don’t like to use convenience products like instant pudding and cool whip in my baked goods – I decided to my make own homemade version of this.   I set out to find a simpler chocolate pudding recipe – since the one I previously posted is just a bit too much work.  Luckily, I found the perfect recipe at Smitten Kitchen.  It was fantastic and so easy – no food processor involved!   Then I just had to make my own whipped cream – which is just a simple whipped heavy cream and powdered sugar.  This brought the traditional convenience version of slush cake to an entirely new level.  It was so good – and if you make all of the components in advance – this is even easier.  Enjoy!

Ingredients

note: assemble the slush cake in this order, but to make in advance, make the crust and pudding ahead of time.  Then make the whipped cream layers and assemble. 

crust layer:

• 12 Tbsp. (1 1/2 sticks) unsalted butter
• 1 1/2 cups. all-purpose flour
• 3/4 cups chopped walnuts

bottom cream layer:

• 1 cup cold heavy cream
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract

pudding:

• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 cups whole milk
• 6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips)
• 1 teaspoon pure vanilla extract

top whipped cream layer:

• 1 1/2 cups cold heavy cream
• 2 Tbsp. powdered sugar
• 1/2 cup chopped walnuts

Directions

to make the crust:

1. Preheat oven to 350 degrees F. Using a pastry blender or your fingers, combine butter and flour until it resembles coarse crumbs.  Mix in chopped nuts.

2. Press in the bottom of a 9 x 13 inch baking pan. Bake for 20 minutes or until lightly golden brown.  Let cool.

to make pudding:

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.

2. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.

3. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.

4. Remove from the heat and stir in the vanilla.

5. Place into a bowl and press plastic wrap directly on top.

6. Refrigerate for at least 30 minutes and up to 3 days, until ready to assemble cake.

to make bottom cream layer:

1. In the chilled bowl of a standing mixer fitted with the whisk attachment, beat 1 cup cream on medium speed.  When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and vanilla and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated.

to make top whipped layer:

1. Combine cream and powdered sugar in the chilled bowl of the stand mixer and with the whisk attachment, beat on medium speed for 1 minute.  When frothy, increase speed to high and whip until the cream holds firm peaks.

to assemble:

Spread cream cheese/whipped cream mixture over the baked crust.  Top with the chocolate pudding and then the whipped cream.  Sprinkle chopped nuts on top.  Refrigerate until ready to serve. 

Source: My sister, pudding from Smitten Kitchen and Cream cheese layer from this post.

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Triple Chocolate Mousse Cake

 

I have been wanting to make this cake forever!  Luckily, I had to make a birthday cake for three people, so I thought this was perfect – one layer for each :)  Happy Birthday Pat, Mike and Nicole! 

It does not get much better than a dark chocolate flourless chocolate cake, topped with a layer of chocolate mousse and then topped with a white chocolate mousse.   And don’t forget the chocolate shavings on top!   This is the kind of dessert that reminds me of something you would get at a restaurant.   I used the (unscented) dental floss trick to cut the slices perfectly. 

Ingredients
Bottom Layer

• 6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces
• 7 ounces bittersweet chocolate , chopped fine
• 3/4 teaspoon instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 4 large eggs , separated
• Pinch table salt
• 1/3 cup packed light brown sugar

Middle Layer

• 2 tablespoons cocoa powder , preferably Dutch-processed
• 5 tablespoons hot water
• 7 ounces bittersweet chocolate , chopped fine
• 1 1/2 cups cold heavy cream
• 1 tablespoon granulated sugar
• 1/8 teaspoon table salt

Top Layer

• 3/4 teaspoon powdered gelatin
• 1 tablespoon water
• 6 ounces white chocolate chips
• 1 1/2 cups cold heavy cream
• Shaved chocolate or cocoa powder for serving, optional

Directions
1. Bottom Layer: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9 1/2-inch springform pan.  Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
4. Middle Layer: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
7. Top Layer: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
9. To serve: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Source: Cook’s Illustrated
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Rainbow Cake!

Rainbow Cake for Erin's 2nd Birthday!

I made this cake for my niece's second birthday party.   You can find more detailed instructions about how to actually make the cake a rainbow here, but it really is as simple as the top photos look - you dye the cake batter, layer the cake and bake!     I used two boxes of Dunkin Heinz white cake box mix (but you can very well make your own white cake from scratch!)  And Wilton gel food dyes to dye the cake.   

This cake was so much fun to make and eat!  I love the surprised look on peoples faces when you pull out the first slice ~ Rainbow cake is something that makes everyone smile :)

But for me the best part of cake is the frosting.  Here is the recipe I used:

Swiss Meringue Buttercream

Ingredients

• 5 large egg whites
• 1 cup plus 2 tbsp. white sugar (I used vanilla sugar)
• pinch of salt
• 1 lb. (4 sticks)  unsalted butter, room temp - cut into tablespoons
• 1 1/2 tsp. vanilla extract 

Directions

1. Combine egg whites, sugar, and salt in a heatproof bowl of your stand mixer over a pot of simmering water. 

2. Whisk constantly by hand until the sugar dissolves (~160 degrees with an instant read thermometer)

3.  Attach the bowl to you stand mixer, Starting on low and increasing to medium-high speed, whisk until stiff peaks form and pan is cool (about 10 minutes)

4. Set mixer to medium-low speed and add butter, one tablespoon at a time - mixing well after each addition.   Add vanilla.

5. Switch to paddle attachment and mix on low speed for 2 more minutes.

Frosting Source:  Martha Stewart Cupcakes

Cake inspiration from: Ominomicon