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Reader Recipe: Triple Layer Chocolate Fudge Cake

YumSugar — Fri, 25 May 2007 07:01:19 -0700

Is it too early in the morning to talk about a triple layer chocolate fudge cake with ganache frosting? Yah, I didn't think so either. This beautiful cake was posted in the Kitchen Goddess group by TeamSugar member crispet1, and if every morsel tastes as delectable as it looks, we are in for a treat. It's a three layer chocolate cake, with a layer of thick ganache between each one. To check out the recipe, read more

Submitted by TeamSugar member crispet1 from Food & Wine

What an indulgent picture!

Cake:
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

Frosting:
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water

Directions:
MAKE THE CAKE: Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.

MEANWHILE, MAKE THE FILLING AND FROSTING: Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. (I skipped this step completely. I didnt want to spread sugar water on pieces of cake, I just didnt see the point.) Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

And then, because Im a genius, I decided to cover the top of the cake with raspberries. Obviously you would wash them in cool water, pat dry, and put the open end facing down on the frosting. Since you are working with ganache, you have to be somewhat fast since it sets into hardened chocolate somewhat fast.

Source: Food & Wine

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Come Party With Me: High School Graduation - Dessert

partysugar — Wed, 03 Jun 2009 11:30:27 -0700

Nothing says high school graduation like a classic sheet cake with "Congratulations Class of 2009" scrolled across the top in loopy, frosted letters. While you could order an insanely sugary cake with too-sweet frosting from Costco or Safeway, why not take the time to make your grad a homemade confection? This recipe for a rich, dense chocolate cake is simple, straightforward, and sure to be a crowd-pleaser. It calls for a fudge-like frosting, but if you have another icing you prefer, use that instead. Get the luscious recipe when you read more.

Black Chocolate Cake With Fudge Icing
From Saveur

Ingredients

For the cake:
2 oz. unsweetened chocolate, chopped
5 tbsp. plus 1 tsp. unsalted butter, softened
1 1/4 cups sifted flour
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
1 cup sugar
2 egg yolks
For the frosting:
2 1/4 cups confectioners' sugar, sifted
5 tbsp. cocoa
6 tbsp. unsalted butter, melted
5 tbsp. hot freshly brewed coffee
1 1/2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F.
Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool.
Meanwhile, grease an 8" square cake pan with 1 tsp. of the butter and set aside.
Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
Beat sugar and the remaining 5 tbsp. butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined.
Add one third of the flour mixture, then one third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40–50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth.
Ice top and sides of cake with frosting.

Makes one 8-inch cake.

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Stun Friends With Martha Stewart's Snake Cake

partysugar — Fri, 16 Oct 2009 13:00:50 -0700

Sometimes I'll be flipping through a cooking magazine and see an item, say a chocolate cheesecake with a ganache glaze and a green sparkly sugar snake, and think, I'm going to make that. The majority of the time I rip out the recipe, add it to the "must-make" stack, and forget about it. But, sometimes the stars align and I do end up making said item. And so is the tale of the snake cake from the current issue of Martha Stewart Living.

Don't be intimidated, this cake is not that hard to make. It's a standard chocolate cheesecake and typical chocolate ganache. The most difficult part is cutting out the snake stencil. Completing the cake is wildly rewarding, I found it more satisfying than actually eating a piece, and regretted not making it for a party where it could be properly displayed and admired. It's perfect for Halloween or a Harry Potter-themed birthday party, so if you're feeling daring, get the recipe and read more.

Snake Cake With Venom Glaze
From Martha Stewart Living

Ingredients

For the crust
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 ounces (4 tablespoons) unsalted butter
1/3 cup packed light-brown sugar
2 tablespoons plus 1 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the filling
2 1/4 cups granulated sugar
1/4 cup plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 1/2 teaspoonsunsweetened Dutch-process cocoa powder
2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
3/4 cup sour cream
3/4 teaspoon pure vanilla extract
3 large eggs plus 1 large yolk
6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
Boiling water, for pan
For the glaze
8 ounces bittersweet chocolate (preferably 61 percent cacao)
1 tablespoon corn syrup
1 1/4 cups heavy cream
For the decoration
Snake stencil
Green and red* powdered food coloring

Directions

Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Beat butter and sugars with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in yolk and vanilla. Reduce speed to low, and mix in flour mixture, scraping down sides of bowl as needed.
Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan** to form a 1/4-inch-thick crust. Let chill in freezer for 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with a mixer on medium speed until fluffy, scraping down sides as needed, about 3 minutes. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add eggs and yolk, 1 at a time, mixing just to combine after each addition. Add chocolate, and mix until combined.
Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake for 45 minutes.
Reduce heat to 325 degrees. Bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
Make the glaze: Combine chocolate and corn syrup in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate. Let stand for 5 minutes. Whisk until smooth. (Do not whisk too much or bubbles will form). Let cool for 10 minutes.
Decorate the cake: Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or overnight). Cake can be refrigerated for up to 2 days.
Set snake stencil on cake: Print template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Sift green powdered food coloring over snake, avoiding the tongue, Carefully sift red powdered food coloring over tongue.

Serves 10-12.

*I used pink sugar instead of red, because that's what I had on hand.

**I made this in a 9-inch springform pan and had lots of leftover batter.

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Hostess-Inspired German Chocolate Cupcakes

YumSugar — Mon, 09 Mar 2009 16:15:40 -0700

For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.

Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes, read more.

German Chocolate Cupcakes
Adapted from Food & Wine

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool in the pan on a rack.
Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes.

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Come Party With Me: Wine and Chocolate Tasting - Dessert

partysugar — Wed, 27 Feb 2008 09:13:31 -0800

After sampling a couple of savory chocolate hors d'oeuvres, treat guests to a scrumptious chocolate orange cake.

No wine and chocolate tasting is complete without a salty sweet combination, so fill bowls with chocolate-almond saltine toffee. Supplement these homemade dishes with store bought chocolate truffles.

For the super scrumptious recipes, read more.

Chocolate Orange Cake
From Elizabeth Falkner

Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze:
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips

For cake: preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture.
Fold in flour, then hazelnuts. Spread batter evenly on baking sheet.
Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
For filling: combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes.
Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
Cover 14x5-inch cardboard rectangle with foil.
Invert cake onto work surface; remove parchment. Cut cake lengthwise in half.
Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
For glaze: bring cream and corn syrup to simmer in small saucepan. Remove from heat.
Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Serves 10-12.

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Chocolate-Almond Saltine Toffee
From Food and Wine magazine

1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes.
Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top.
Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.
Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

Makes 2 1/2 pounds.

Make ahead: the chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

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Come Party With Me: My Birthday - Dessert

partysugar — Wed, 27 Aug 2008 15:00:40 -0700

Although cheesecakes squares or macaroons are delightful options, my birthday party won't be complete without a birthday cake. Chocolate cake is my favorite and this interesting twist on the classic German chocolate cake is unexpected and scrumptious.

Since my party is at a bar, 15 Romolo, I'll show up early enough for the bartenders to securely store the cake in a refrigerator. Let the bartenders know when you want to sing "Happy Birthday" and don't forget candles. For the inside-out German chocolate cake recipe, read more.

Inside-Out German Chocolate Cake
From Martha Stewart

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
coconut-pecan filling, recipe below
chocolate ganache, recipe below

Directions

Preheat oven to 350°F. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside.
Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
Sift together flour and salt; set aside.
Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes.
Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine.
Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

Makes 1 cake.

Coconut-Pecan Filling

1 fourteen-ounce sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans

Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

Makes about 2 cups.

Chocolate Ganache

1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream

Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes.
Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

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Super Easy but Super Scrumptious Dessert

partysugar — Mon, 21 Jan 2008 16:15:51 -0800

If there is only one recipe you try from this website, I suggest you make these molten chocolate cakes. The recipe is incredibly simple; a novice cook could make it successfully. I've made them several times at dinner parties, and they always get rave reviews. Who doesn't love warm, gooey chocolate? Although the recipe doesn't specify it, I usually make the batter before dinner and let the cakes sit in the muffin tins on the counter. About 20 minutes before dessert, I place them in the oven for baking. To take a look at the recipe, read more.

Molten Chocolate Cakes
From Martha Stewart

4 tbsp. unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.
Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Serves 6.

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Guinness Takes the Cake

YumSugar — Mon, 05 Jan 2009 16:15:54 -0800

Every once in a while it's nice to have a little indulgence in life. This weekend, I made a decadent chocolate-stout cake to celebrate the start of the new year. The addition of Guinness creates an incredibly moist cake with a delicious, bittersweet aftertaste. For chocoholics, the cake is absolutely heavenly!

To balance the dense richness, I served each slice with a dollop of vanilla ice cream. Whipped cream would also be lovely on the side. The original recipe calls for three, 8-inch cake pans, but I own 9-inch pans, so I halved the recipe and made a two-layer cake. To satisfy your chocolate craving, read more.

Chocolate Stout Cake
Bon Appétit

Ingredients

Cake
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup plus 3 tablespoons sour cream
Icing
1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions

For cake: Preheat oven to 350°F. Butter two 9-inch round cake pans. Line with parchment paper. Butter paper.
Bring the stout and butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder to the stout and butter mixture. Whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.
Slowly Add flour mixture to the chocolate and egg mixture. Beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Cut and enjoy.

Serves 12.

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Come Party With Me: My Birthday Party - Dessert

partysugar — Wed, 02 Sep 2009 10:30:38 -0700

I'm pretty traditional when it comes to birthdays and I can't remember celebrating one without a special cake. It may come as a shock, but every year, I make my own birthday cake. Researching cake recipes and going through the process of baking one has become a ritual that I look forward to and enjoy - as much as the senselessly extravagant birthday party. For 28, I've decided on a chocolate truffle cake with ganache topping and rum syrup. Instead of serving regular vanilla ice cream, I'm upping the ante and pairing the cake with a tropical sorbet terrine. It has three (coconut, raspberry, and mango) layers of sorbet that I think will perfectly complement the richness of the cake. To look at these scrumptious dessert recipes, read more.

Tropical Sorbet Terrine
From Everyday Food

Ingredients

1 cup sweetened shredded coconut
1 pint coconut sorbet, softened
1 pint raspberry sorbet, softened
1 pint mango sorbet, softened

Directions

Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.

Serves 12.

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Chocolate Truffle Cake
From Saveur

Ingredients

For the cake: 
11 tbsp. unsalted butter, softened 
1 1⁄2 cups flour 6 oz. semisweet chocolate, preferably 54%,  chopped 
1⁄2 cup confectioners' sugar
 7 eggs, separated 
1⁄2 tsp. salt 
1 cup sugar 
1⁄2 cup dark rum
For the ganache
 24 oz. semisweet chocolate, preferably 54%,  roughly chopped
 3 cups heavy cream 
Chocolate shavings 
Cocoa powder, for dusting

Directions

Make the cake: Heat oven to 325°. Line bottom of a 9" springform pan with parchment paper. Grease pan with 1 tbsp. butter. Add 1⁄4 cup flour; shake to evenly coat inside. Invert and tap out excess flour; set pan aside.
Set a medium bowl over a 1-qt.saucepan of simmering water. Add chocolate; melt. Set aside to let cool.
In a large bowl, beat the melted chocolate, butter, and confectioners' sugar with a handheld mixer on medium speed until pale and fluffy, about 2 minutes. Add egg yolks one at a time, beating well after each addition. Sift in the flour and salt and mix until just combined; set batter aside.
In a bowl, beat egg whites on high speed until frothy. Sprinkle in 1⁄4 cup sugar and beat to form stiff, glossy peaks. Using a rubber spatula, fold egg whites into the cake batter. Pour batter into prepared pan and smooth the top with the rubber spatula. Bake until toothpick inserted in cake comes out clean, about 1 hour. Transfer to a rack; let cool. Invert and unmold cake. Cut cake horizontally into 3 even layers; set cake layers aside.
Dissolve remaining sugar and 1⁄4 cup water in a 1-qt. saucepan over medium-high heat. Cook, whisking occasionally, until syrup has slightly thickened, about 5 minutes. Remove from heat and stir in rum; let cool.
Make the ganache: Place chocolate in bowl of a standing mixer. Bring cream to a boil in a 2-qt. saucepan; pour over chocolate; let sit for 5 minutes. Using a rubber spatula, combine chocolate and cream. Let cool, stirring occasionally, until ganache reaches room temperature. Chill until ganache has the consistency of peanut butter, 2 hours. Transfer bowl to standing mixer fitted with a whisk. Whip on medium speed, 15–20 seconds.
Place bottom cake layer on a cardboard cake circle. Using a pastry brush, brush cake with one-third of rum syrup. Using a butter knife, spread 1 cup ganache evenly across cake top. Top with second cake layer and one-third of rum syrup; repeat process with remaining cake, rum syrup, and ganache. Spread remaining ganache over cake. Press chocolate shavings onto sides. Shake cocoa powder over cake with a mesh sieve.

Serves 16.

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Test Kitchen: The Internet's Most Famous Chocolate Cake

partysugar — Mon, 03 Mar 2008 16:15:51 -0800

I finally got around to making the internet's most-clicked chocolate cake recipe last weekend. The recipe is simple and easy to make, and the resulting cake is dense and delicious. However, I didn't think this was the best chocolate cake ever. It's definitely good, but I'm not desperate to make it again.

The cook time given for the cake was over an hour, but mine finished in about 35 minutes, so be sure to check it while baking. Also, allow plenty of time for the frosting to cool and thicken, at least an hour for a rich consistency.

To form your own opinion about this chocolate cake, make it, and try it for yourself. Get the recipe, just read more.

Chocolate Cake
From Gourmet magazine

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tbsp. sugar
2 tbsp. light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans

Make cake layers

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting: finely chop chocolate.
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12-14.

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