Apple Yogurt Cake

I've been dying for our apples to ripen and be ready for some major apple baking/cooking/eating action. I jumped the gun a little with these ones, since I think they weren't quite as ready as they could've been, but oh, they still tasted so, so delicious in this amazing cake I baked yesterday.

Strawberry Coffee Cake

...or raspberry, or maybe even blueberry coffee cake. In my case it was all three, a very berry coffee cake that stole my heart one Monday night.

Martha's Marble Cake

Nowadays I spend quite a bit of time on marthastewart.com just browsing recipes, planning different crafts and reading blogs. I find many new recipes that I want to try and this marble cake is one that I just had to make.

Favorite Chocolate Cake

Last week I bought some baking supplies from Roberts. Everything was 50 percent off, so I had to go and buy some. I ended up with two 10-inch square cake pans and some cake decorating tools. After that morning I had been itching to put the pans in use and treat myself with some delicious chocolate cake.

I had used this chocolate cake recipe before but not in this size of a pan. I knew the cake is quite fragile and requires freezing before frosting. I was surprised that I was able to get the thin layers out of the pans without tearing but the I noticed they were a wee bit flat in the middle. Solution: After freezing the two layers I cut them in half, forming four 10x5 inch cake layers. I could rotate the layers, thus getting rid of the sagging middle. This would make a more of a loaf shaped cake with four layers, which sometimes is a nice change from the regular round or square cakes.

Now, I have the hardest time making chocolate frosting that I would approve of. Other people say the frostings I've made have been fine, but I just don't like them. Blah... So I went with a store-bought frosting. Thanks to Betty Crocker Rich and Creamy Chocolate Frosting I loved this cake. (If anyone has an awesome chocolate frosting recipe, I would love if you shared it with me!) I just spread a real thin layer of frosting in between the layers and then covered the outside with another thin layer. Perfect.


Chocolate Cake

1 cup unsalted butter
1 cup  water
4 heaping Tbsps unsweetened cocoa powder

2 cups all-purpose flour
2 cups white sugar
1/2 tsp salt

2 whole eggs, lightly beaten
1 tsp baking soda, dissolved in a small amount of water
1 tsp vanilla extract

1/2 cup sour cream

1. Preheat oven to 325 degrees. Grease and flour your pans. (You can use 9x13 pan, 8- or 9-inch rounds pans, square pans, jelly roll pan, cupcake pan... your choice!)
2. Bring butter, water and cocoa powder to a boil in a sauce pan. Remove from heat and set aside.
3. Stir flour, sugar and salt together. Pour chocolate mixture over flour mixture and mix gently.
4. In a separate bowl, combine eggs, baking soda in water, and vanilla. Stir into batter, and then add sour cream. Mix GENTLY, do not overmix. Pour into your choice of pan(s) and bake until done in the center.
Time depends on your choice of pan. I baked my 10-inch square pan for about 25 to 30 minutes at 325 degrees, jelly roll pan would probably take about 20 minutes and cupcakes maybe 15 min at 350 degrees. Just watch your cake, and once the center feels firm to the touch, test with a toothpick for doneness.

Remember, it'll be easier to transfer the layers for frosting if they are frozen. Of course you don't need to do this if you are making a 9x13 cake or cupcakes.


So, I had an epiphanie while making this cake. It is almost exactly the same recipe as the Chocolate Sheet Cake I've posted. The only difference is the amount of salt, and that sour cream is substituted with buttermilk. Go figure. No wonder I love both.

P.S. Rumor has it this is the cake recipe used at Magleby's... ;)

Chocolate Cake with Orange Buttercream

For three days all I did was think about cake. And buttercream. Oh, and chocolate ganache. All because of that cookbook of mine. The one that inspired (read: forced) me to make that banana layer cake. 

This one was a little more complicated though. I had never made chocolate ganache, and the word 'ganache' just made me nervous. Me, a ganache maker? Really?

And then there was the orange curd for the french buttercream. Buttercream with uncooked egg whites and all. So I really had to think about this one.

I stuck with the ganache and kept the orange curd, but switched the egg whites to non-egg buttercream. The rumor is that buttercream made with whipped egg whites and butter won't do well in 100 degree weather. I felt justified, since this cake was going to a backyard BBQ on a hot Saturday afternoon. 

I baked the devil's food cake layers on Thursday, prepared the orange curd for the frosting and filled the cake with chocolate orange ganache on Friday, and finally whipped up the buttercream on Saturday. 

Devil's Food Cake (original recipe here)

2 cups all-purpose flour

1 3/4 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1/4 tsp salt

1 cup water

3/4 cup buttermilk

3/4 cup vegetable oil

3 large eggs

1. Preheat oven to 350 degrees. Grease and flour two (I used three) 9-inch-diameter cake pans with 2-inch-high sides. (You can line bottoms with parchment paper and grease again. I didn't and it turned out just fine.)

2. Sift dry ingredients together in a large bowl and whisk to blend. Whisk wet ingredients together and pour into dry ingredients. Stir just to blend. Divide batter between prepared pans. (About 3 cups each if using two pans, 2 cups each if three pans.)

3. Bake until tester inserted in the center comes out clean, about 30 minutes for two pans, 20 minutes for three pans. If cakes form domes, place a kitchen towel atop hot cakes and press gently with your palm to level. Cool completely in pans on cooling racks.

Chocolate Orange Ganache (original recipe here)

1 cup heavy cream

8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped (do not exceed 61% cocoa)

2 Tbsp unsalted butter, softened

2 tsp freshly grated orange zest

1 Tbsp orange-flavored liquor OR 1 Tbsp fresh orange juice plus 1/4 tsp orange extract

1. Place chocolate, butter, zest and liquor in a lbowl. Set a side.

2. In a small sauce pan, bring cream to a boil. Pour cream over chocolate mixture and let sit for 5 minutes. Whisk until chocolate is melted. Chill ganache until just cool, for about 40 minutes.

3. Beat ganache with electric mixer just until light and fluffy before using. (Do not overbeat or it will become grainy)

Orange Curd

5 large egg yolks

1/4 cup sugar

1/2 cup fresh orange juice

4 Tbsp unsalted butter, softened

Pinch of salt

1 1/2 tsp fresh lemon juice

In a small heavy saucepan whisk together yolks, sugar, orange juice, butter and salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point 5 to 7 minutes. Do not let boil! Strain through a fine sieve into a bowl and whisk in lemon juice. Cool curd, its surface covered with wax paper or plastic wrap, at least for 4 hours and up to 2 days

Buttercream

1 cup shortening

1 cup unsalted butter, softened

6 cups powdered sugar

1/2 tsp salt

6 fl oz heavy cream (that's 12 tablespoons, or 3/4 cup)

2 Tbsp freshly grated orange zest

Prepared orange curd

1. Cream shortening and butter until light and fluffy, about 10 minutes. Add powdered sugar and continue beating until well blended.

2. Add salt and cream, blend on low speed until moistened. Then beat at high speed until frosting is fluffy, again for about 5 to 10 minutes.

3. Add orange curd and zest and beat until well incorporated.

NOTE: If you frost the cake as I did you'll only need half of the buttercream. I just split the buttercream recipe in half and added only half of the orange cream. Or you could just make two cakes. Cake for everyone!

Assembly

Place one cake layer on plate, top with ganache. Follow with another layer and top again with ganache. Place third layer on top and frost top and sides with thin layer of buttercream (crumb coating). Chill in refrigerator for 30 minutes. Then frost with buttercream and smooth surface. Chill again. Pipe decorative borders with leftover frosting. Chill cake for at least 6 hours, then let cake stand in cool room temperature 2 to 4 hours before serving.

Verdict:

The cake was good, maybe a little dry since it was two days old. I will use the recipe again though.

The ganache was a bit dark for me and ended up being quite hard in the cake. Next time I'll make a milk chocolate ganache with orange and add a bit more cream. But if you're a dark chocolate lover, go for it! And it was so easy to make. 

The frosting was smooth and creamy, and I'm planning to use it as my basic buttercream from now on. I love the curd and am interested in trying to mix it with just whipped cream to fill a cake with.

I got to serve this fancy cake of mine from styrofoam plates. Awesome! 

p.s. Here's a link to a site that lists substitutes for alcohol in cooking and baking. It'll sure come handy in my kitchen! 

Alcohol Substitution Chart

Fresh Banana Layer Cake

Friday afternoon, while O. was napping, I poured out some of the iced herbal tea I had made earlier this week, grabbed a cookbook and headed over to sit in the shade of our apricot tree to enjoy the hot afternoon.   I happened on this recipe and knowing there were ten somewhat overripe bananas in my kitchen I knew it was time to bake cake.

I was a little apprehensive first since I hadn't used a recipe straight from a cookbook for a long time. I mostly rely on online recipe sites and always read the reviews for modifications. I felt a little nervous but at the same time thoroughly enjoyed making the recipe while reading the cookbook instead of staring at one of my messy 3x5 notecards. 

I should do that more often. It was fun!

After some moments of frustrations with the frosting (it was over 100 degrees outside and my kitchen was getting there), I finally got the cake assembled. I couldn't wait for it to settle so I cut a slice right away. It was great, though really sweet. I may cut down the amount of sugar next time. Today, after letting it cool in the fridge overnight the sweetness hasn't been overwhelming anymore. I've tried it multiple times. Just to check.

I had some for breakfast. And for lunch. Oh, and dinner too. 

In fact, I am feeling a little hungry right now. 

Fresh Banana Layer Cake by Gourmet (with slight modifications)

For Cake Layers

2 1/4 cups cake flour, sifted

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup mashed very ripe bananas

1/4 cup plain yogurt or buttermilk

1 tsp vanilla

1/2 cup unsalted butter, softened

1 cup white sugar

2 large eggs

For Frosting and Filling

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

1 tsp vanilla

pinch of salt

3 cups powdered sugar, sifted (may need more for frosting that holds up)

2 to 3 large, ripe but firm bananas

Make the cake layers:

1. Preheat oven to 350 degrees. Butter and flour cake pans (I used three 9x2 round cake pans, while the recipe calls for 8x2 round pans. Mine worked just fine), knocking out excess flour.

2. Sift together flour, baking soda, baking powder and salt into a bowl. Whisk together mashed bananas, yogurt, and vanilla in a small bowl.

3. Beat together butter and sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time, beating well after each. Reduce speed to low and add flour and banana mixtures alternately in batches,beginning and ending with flour. Mix only until combined; do NOT over mix. (I used a spatula to fold in the last little bit.)

4. Divide batter evenly among pans and smooth tops. Bake until layers are springy to the touch and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool layers in pans on racks for 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely

Make the forsting/filling:

Beat together cream cheese and butter in a large bowl with a mixer at medium speed until pale and fluffy. Beat in vanilla and salt. Beat in sugar a little at a time, then beat until smooth.

Assembly:

Put a cake layer on a platter and spread top with a thin coating of frosting. Cut enough bananas into 1/4-inch-thick diagonal slices to cover cake and arrange in one layer, overlapping slightly. Top with a second cake layer, spread with another thin coating of frosting and top with layer of banana slices in same manner. Top with remaining cake layer and spread remaining frosting over top and sides of cake.

Notes:

1. As noted, the original recipe called for 8-inch pans. I only had 9-inch pans and they worked just fine. The batter layer in the pans seems quite thin, but turned out just the right thickness for me once baked. Also, watch carefully so they won't overbake. They may take less time to bake than indicated in the recipe.

2. The forsting was quite runny while I was assembling the cake so I put it in the fridge for a moment to thicken. You could also add more powdered sugar to thicken it up. This would make it sweeter though. 

3. I never have plain yogurt or buttermilk in my fridge, so I usually just make my own buttermilk: 1 tablespoon of lemon juice or vinegar plus milk to make 1 cup, let sit for 5 minutes and you are set! 

(For this recipe I just poured out 1/4 cup of milk and added a splash of vinegar. I didn't bother measuring, and it still turned out just fine)

Chocolate Sheet Cake

I found this on PW's Tasty Kitchen and couldn't resist trying it out.

Delish!

The Best Chocolate Sheet Cake. Ever.

Cake: 

2 cups all-purpose flour

2 cups white sugar

1/4 tsp salt

4 Tbsp (heaping) cocoa

2 sticks butter

1 cup water

1/2 cup buttermilk

2 whole eggs, beaten

1 tsp baking soda

1 tsp vanilla extract

Frosting:

1 3/4 stick butter

4 Tbsp (heaping) cocoa

6 Tbsp milk

1 tsp vanilla extract

3 cups powdered sugar

1. Preheat oven to 350 degrees. 

2. In a mixing bowl, combine flour sugar and salt. Set aside

3. In a saucepan, combine butter, water and cocoa. Heat until butter is melted and let boil for 30 seconds. Remove from heat and pour cocoa mixture over flour mixture. Stir until combined.

4. In a small bowl or glass, stir together buttermilk, egss, baking soda and vanilla. Stir buttermilk mixture into the batter. Pour into a sheet cake pan (I line mine with parchment paper) and bake at 350 degrees for 20 minutes.

5. While cake is baking, make frosting: Melt butter in a saucepan. Stir in cocoa and remove from heat. Add milk, vanilla and powdered sugar. Stir together and pour over warm cake.

Awesome.

Note: These are NOT brownies, people! Just because it is denser that the Betty Crocker stuff made from a box, does not mean it is automatically brownies. This is cake; dense, delicious, heavenly cake. If you come and ask me for more 'brownies' I'll send my dog after you. Unless of course I'm serving brownies that day. Then I'll send my dog after you just for kicks. ;)