In case you want some mediocre cake quickly....

....so, I keep finding recipes for this 5 minute cake that you can make in the microwave. And after pondering cake all morning, I had to try it. Just think about it ... cake. Cake. Don't you want some cake now?

I knew that no good could come from this. Really, there were only two outcome options: a) The cake is bad to edible. b) The cake would be amazing and I'd have an unlimited supply of chocolate cake readily available at my hands within 5 minutes and I would grow to be as large as a house.

As it turns out, I feel like the answer is a) The cake is bad to edible. Now...I would go as far as to say that it was bad. It was ... okay. Forgettable. The texture isn't really what I like in terms of a cake. And it's not very chocolate-y. But, it's fantastic for cake if you need cake NOW THIS VERY MINUTE. If you can wait an hour I'd recommend making a real cake. Or if you don't want a lot of cake, make a pan of brownies. I know it's not the same, but you'll be happier.

All that said, I might play with the recipe and tweak it some, but really....as I made it today it's not worth it for me to have again. If you have a better recipe for a five-minute microwave cake, please let me know!

Coffee Cup Chocolate Cake

Prep Time: 2 minutes
Cook Time: 3 minutes + 1 minute for cooling
Total time: 6 minutes
Makes: 1 coffee cup of chocolate cake

Ingredients

• 4 TBS all-purpose flour
• 4 TBS sugar
• 2 TBS cocoa powder
• 1 Egg, lightly beaten
• 4 TBS milk
• 2 TBS oil
• Splash of vanilla
• 2 tbsp nuts or chocolate chips (optional)

Recipe

1. In a COFFEE CUP, mix together flour, sugar & cocoa powder
2. Mix egg with the dry ingredients
   
3. Mix milk, oil & vanilla with dry ingredients thoroughly
4. Add nuts, chips, etc. if you are going to add them.
5. Microwave on HIGH for 3 minutes, then let stand for 1 minute.

Pledging my undying love for my KitchenAid Mixer & Chocolate Fudge Layer Cake

So far, I'm enjoying my new kitchen! We have a teeny bit more counter space than the old one and are in search of additional counter space for the kitchen. So, what's the first thing that I found a place for in the kitchen? That's right, my KitchenAid Stand Mixer. It is a beautiful piece of machinery. After drooling over these babies for years, my folks finally got me one about a year and a half ago as a gift. And where has she been for the past year and a half? That's right...sitting in the original packaging in my bedroom. Our old apartment was counter-space challenged, and we just couldn't find any place for the old girl. (I'm still in the process of naming her...I'm thinking something French or an old lady name...thoughts?) And tonight I was in the process of making a cake...the perfect instance to give her a spin! She's quite and mixes beautifully & quickly. I think my life may have just changed....

And now, onto the main event:
Chocolate Fudge Layer Cake

I was recently approached by a client to make a traditional chocolate cake with chocolate frosting. I'm not normally a cake girl, not that I don't like it...I just never have cause to bake one. Thus I rose to the challenge. This recipe is from one of my absolute favorite cookbooks: The Chocolate Bar (Thanks to Michelle PaoPao for introducing me to it! Sometime I will post about my pilgrimage to THE Chocolate Bar in NYC). Anyway, in the recipe in the book this cake is referred to as a "Stalwart" of a cake. Yup...that's a really accurate description. My client asked for chocolaty and that is just what she is getting!! Without further ado...the recipe:

Chocolate Fudge Layer Cake
courtesy of the Chocolate Bar Cookbook

Yields: 10 Servings (one 8" or 9" 2-layer cake)
Active time: About 25 minutes
Bake time: 35-40 minutes (for 9") or 50 - 55 minutes (for 8")

Ingredients:
Fudge Cake

• 2 2/3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup unsweetened nonalkalized cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large eggs, at room temperature
• 2/3 cup sour cream, at room temperature
• 1 TBS vanilla extract
• 3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled
• 1/2 cup corn oil
• 1 1/4 cups ice water

Fudge Frosting

• 6 oz unsweetened chocolate
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups confectioners' sugar, sifted
• 1 TBS vanilla extract

The recipe:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch or two 9-inch round cake pans. Cut parchment to fit in the bottom, then butter the parchment in the bottom of the pan. Dust the pans with flour and tap out the excess.
• In a medium bowl, sift together the flour, sugars, cocoa, baking powder, baking soda, and salt. Stir the dry ingredients together with a whisk.
• In a medium bowl, whisk together the eggs, sour cream and vanilla until blended.
• In the bowl of an electric mixer (aka my beautiful new KitchenAid...), using the paddle attachment or beaters, beat the melted butter and corn oil on low speed until blended. Beat in the water. Add the dry ingredients all at once and mix on low speed for about 1 minute, until blended. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture and mix for about 1 minute, or until blended. Scrape the batter into the prepared pans.
• Bake the cakes for 50 to 55 minutes (for 8" cakes) or 35 - 40 minutes (for 9" cakes), or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and cool completely.

Make the frosting...

• Put the chocolate in the top of a double boiler and melt over barely simmering water. Remove the top of the double boiler and let the chocolate cool.
• Meanwhile, in the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed for about 1 minute, or until creamy. Add the sifted confectioners' sugar and beat for about 2 minutes, or until well blended and light. Beat in the vanilla extract. Reduce the speed to low and beat in the cooled chocolate.
• Increase the speed to medium-high and beat for about 1 minute, or until glossy & smooth.

Assemble the cake...

• Using a long, serrated knife, slice off the domed top of each cake layer, so that the cakes are flat. Either crumble to decorate the cake, or reserve to enjoy on your own.
• Place one cake layer on a serving plate. Scrape about 1/2 cup of the frosting over the cake, and using a small offset metal spatula, spread it into an even layer. Top the cake with the remaining frosting.
  
• Serve the cake immediately, or refrigerate and bring to room temperature before serving.

Enjoy!!

Matt's Favorite Cake

Or....Triple-Chocolate Peppermint Cake

Do you love chocolate? Peppermint? Ever wonder what a York Peppermint Patty would taste like if it were a cake? Well...then this is the recipe for you!

Now, this recipe isn't for the faint of heart. It does take some time...not a lot of active time. And I don't think it's incredibly difficult, but I've been making it for years now and did find it quite intimidating the first few times I made it. Now I only feel intimidated because of the expectations.

So, if you want a cake to impress...and have tons of chocolate and some time to kill then this is the cake for you! I promise...you won't be disappointed!

Triple-Chocolate Cake with Chocolate-Peppermint Filling
adapted from epicurious.com

Prep time: 30 minutes
Inactive time: 1 1/2 hours
Total time: about 2 - 2 1/2 hours
Yield: Makes 1-9" cake (12 servings)

Ingredients
Filling

• 8 ounces imported milk chocolate (such as Lindt...or I use the Trader Joe's which is delicious, but not imported), finely chopped
• 1/2 cup heavy cream
• 1 TBS light corn syrup
• 1/2 tsp peppermint extract

Cake

• 1 cup sifted all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1/3 cup packed brown sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups mini semisweet chocolate chips

Chocolate Glaze

• 8 ounces bittersweet or semisweet chocolate (NOT unsweetened!!)
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 TBS light corn syrup
• 3/r tsp peppermint extract

• Crushed red & white hard peppermint candies or candy canes (about 12 starlight candies or 24 mini candy canes)

Recipe

1. Make the Filling: Place chocolate in a medium bowl. Bring cream & corn syrup to a simmer in a small. heavy-bottomed saucepan. Pour hot mixture over chocolate; add the peppermint extract and let stand for 1 minute. Whisk until evenly mixed and smooth, then let stand at room temperature while cake is baking and cooling.
2. For Cake: Position the rack in the lowest thrid of the oven and preheat to 350 degrees F. Butter a 9" cake pan with 2" high sides. Line the bottom with parchment paper, then butter & flour the parchment.
3. Whisk together the flour, cocoa powder, salt, aking power & baking soda in a medium bowl to blend.
4. Using an electric mixer, beat the butter until fluffy. Then gradually beat in both of the sugars, then the vanilla. Add the eggs one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk, in 2 additions for each.
5. Transfer the batter to a prepared pan. Bake the cake until a tester into the center comes out clean, about 1 hour and 5 minutes. Cook the cake in the pan on a rack for about 5 minutes. Turn the cake out onto a rack and cool completely.
6. Using an electric mixer, beat the filling until fluffy & lightened in color, about 30 seconds. Using a serrated knife, cut the cake horizontally in half. Place 1 layer, cut side up, on a rack set over a baking sheet, or on a cake plate lined with parchment paper. Spread the filling. Top with second layer, cut side down. Chill filled cake about 20 minutes.
7. Prepare the glaze while the cake is chilling: Stir chocolate, butter and corn syrup in a heavy small saucepan over low heat until melted and smooth. Mix in peppermint extract. Cool glaze until just lukewarm, but still pourable, stirring occasionally, about 20 minutes.
8. Pour 1/2 cup glaze over the center of the cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over the center of the cake, then spread quickly over the top and sides. Chill until the glaze sets, about 1 hour.
   
9. Sprinkle candies around top edge of cake.

This can be made 1 day ahead of time. Cover with cake dome & chill. Let stand at room temperature until softened, about 4 hours.


Enjoy!!

Cranberry and Cornmeal Cake with Caramel Walnut Topping

This year I was at a loss of what kind of dessert to make for our Christmas dinner. Part of me was just tired and didn't want to do anything. My usual stand-bys are being used for other occasions: my delicious Nutella Cake (recipe is posted already) is being brought to a Christmas Eve soiree, and my Triple Chocolate Peppermint Cake (Matt's favorite) will be brought out for New Years' Day.

So, I considered a variety of pie type items (french silk, peppermint, grasshopper, pecan), or cupcakes, or just plain cookies. But with a formal dinner (Matt's roasting a duck again this year with potatoes and brussel sprouts) it seemed like a more formal dessert was in order! I wanted something packed with flavor, but not too heavy after the duck. Something light, and refreshing. And thus, I came upon this recipe. While I'm not trying the cake til tomorrow (I'll report back!) the reviews on other websites are great, the batter looks delcious, and once baked the cake smells delicious. I also can't find a way to go wrong a caramel walnut topping.

Here you have it:

Cranberry and Cornmeal Cake with Caramel Walnut Topping
courtesy of The Food Network

Prep time: 15 minutes
Cooking time: 35 - 45 minutes
Cooling time: 20 minutes
Yields: 1-9" cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
• 1 cup all-purpose flour, plus extra for dusting the pan
• 1/2 cup yellow fine cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/4 cup orange zest (from 2 large oranges)
• 3/4 cup dried cranberries, chopped into 1/4-inch pieces
• 1 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 4 large egg yolks
• 2 large eggs
• Caramel Walnut Sauce, recipe follows

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
3. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes.
4. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

Caramel Walnut Topping

Ingredients

Caramel-Walnut Sauce

Prep time: 10 minutes

Cook time: 25 - 30 minutes

Yields: 2 cups

• 2 cups heavy whipping cream
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/2 cup chopped walnuts, toasted
• 3/4 teaspoon fine sea salt, optional

For the Caramel-Walnut Topping Sauce:

1. In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly.
   
2. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes.
   
3. Stir in the walnuts and sea salt, if using.
   
4. Allow the mixture to cool to room temperature before serving.

Enjoy!!

Heaven = Nutella Cake

Okay, for those of you out there that love chocolate & hazelnuts...this is the cake for you!! It's a flourless chocolate cake that incorporates, you guessed it, Nutella. It is the perfect cake - not too heavy, delicate, and delicious. It's also not that difficult but very impressive sounding, so a good cake to take with you to a holiday party. The other beauty about this cake is it doesn't have very many ingredients! And...I'm not an expert, but I believe that it's flour-less status by default makes this gluten-free? Though I think the Nutella may make it not-so. If your really interested, you should Google it.

So here you have it:

Nutella Cake

Ingredients - For the Cake

• 6 large eggs, separated
• pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 - 13-oz container of Nutella
• 1 TBS rum
• 1/2 cup finely ground hazelnuts
• 4 oz semi-sweet chocolate, melted & cooled

For the Ganache:

• 4 oz whole hazelnuts
• 1/2 cup heavy cream
• 1 TBS rum
• 4 oz semi-sweet chocolate

Getting down to baking:

1. Preheat the oven to 350 degrees F; butter a 9-inch springform pan.
2. In a large bowl (preferably metal, but I use glass and it works out just fine), whisk the egg whites and salt until stiff. In another bowl, cream the butter & Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in the melted chocolate.
3. Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining eggs whites, one-third at a time, very gently but thoroughly. Pour into springform pan and bake for 40 minutes. Test for doneness by inserting a tester, which should come out mostly clean; lightly pressing a finger into the top to check for a slight bouncing-back; and observing edges beginning to separate from the pan. Let cool completely, in the pan, on a rack.
4. Toast the hazelnuts in a dry skillet, shaking them around frequently, for about 5 minutes or until they are lightly browned, then let cool completely. If the hazelnuts came with the skins on, put them in a kitchen towel after toasting and rub around; this will remove the skins, if you are diligent. I never have the patience, so just get as much skin off as I can and have partially-skinned hazelnuts crowning my cake.
5. Chop the chocolate, and add to a sauce pan with cream and rum over medium-low heat. Once the chocolate is melted and components are combined, whisk until the mixture reaches its desired thickness, then cool.
6. Remove the rim of the cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over. Let the ganache settle and meld with the top of the cake, resting for about an hour, before serving. Goes well with a nice cup of coffee!

Enjoy!!