Chocolate Layer Cake

My mom and I were reminiscing about some of the "special treat" foods we would eat when I was a kid and my father would travel. (When my mother travelled, my dad and I would eat all kinds of hot dog concoctions, among other things.) I specifically remembered eating macaroni and cheese, and Entenmann's chocolate cake- which my mother tells me we only had one time, in a pinch- so we decided to recreate the meal when my father left on a month long trip to Patagonia. We used this recipe from Katie Quinn Davies. We opted to make it square so it would be more reminiscent of the supermarket variety.

Truffle Cake aka The Second* Easiest Cake in the World

This is a combination of two different River Cafe "truffle cake" recipes- one had a more mousse-like filling that used egg yolks and butter with the chocolate on top of a hazelnut praline crust, and the other was simply chocolate and cream, or 100% ganache. I opted to make the praline crust with the simple ganache on top and the combination was perfect. I used Mission almonds instead of hazelnuts, which my mother doesn't like. Aside from an hour of chilling in the fridge, this cake came together in about a half hour and required almost no effort at all, and only five ingredients, all of which I had in my pantry. I served it with whipped cream and it was such a huge hit at our Passover meal that I will definitely be making it again.

2 C Mission almonds (or hazelnuts)
6 Tbs Demerara sugar (you could also use Turbinado or brown)
1/2 C butter (I used salted and I thought it was a nice compliment to the bittersweet chocolate)
450 g dark chocolate (70% is recommended)
10 oz heavy whipping cream

Preheat your oven to 400 degrees. Butter the bottom of a 9" springform pan, line with parchment, and butter the paper as well. Roast the nuts in a single layer on a baking sheet for about 10 minutes, and then pulse in a food processor until coarsely ground.

Melt butter in a saucepan and add sugar, letting it boil until a light caramel forms (not very long). Add the nuts and stir for a couple of minutes so that everything sticks together. Pour the mixture into the cake pan and spread into an even layer while still hot. Let cool.

In a double boiler, melt the chocolate. Heat the cream and then stir it into the chocolate until combined. Pour on top of the praline crust and refrigerate for at least an hour until you are ready to serve.

When you are ready to serve the cake, wrap a towel soaked in hot water around the sides of the pan for a few seconds to melt the ganache slightly so that the ring will come off smoothly. When serving, dip your knife in warm water between slices for super clean cutting.

* the easiest cake in the world is Icebox Cake.

15 Minute Cake

This is yet another flourless chocolate cake from River Cafe and the richest yet! No sugar, just eggs, dark chocolate (70% cacao), and butter. Yum!

Chocolate Walnut Cake

From River Cafe, like a giant, buttery brownie. Mmmmm.....

Chocolate Nemesis

I see Chocolate Nemesis on a lot of restaurant menus, but usually what you get is not much different than your average flourless chocolate cake. The original Nemesis at the River Cafe is almost mousse-like and not at all cakey, and notoriously difficult to make. But somehow Erik and I (ok, mostly Erik) managed to pull it off! The trick: following the recipe exactly, even when it seemed wrong. Of course in all our excitement we forgot to take pictures of it, so these are by our friends Megan and Jess. Thanks, guys!

Jamie's Nan's Lemon Poppyseed Cake

Recipe here.

Brown Sugar Angel Food Cake with Candied Kumquats

The other day we bought three different kinds of kumquats at the market and candied them to put on ice cream. I had some left and needed to make another Passover dessert, so this recipe from Martha seemed perfect. I used matzoh meal instead of flour, so the cake came out more dense than a normal angel food cake... almost like a very light pound cake. But it was pretty tasty! I didn't have any creme fraiche so I made some brown sugar whipped cream and filled the center of the cake with it in addition to the piping you can see.

Flourless Chocolate Torte

This "Chocolate Valentino" comes from Alpine Berry and has become one of our Passover favorites. It's super rich so one cake is definitely enough for a large group.

Lemon Cheesecake

I found this recipe through Deb at Smitten Kitchen , who found it in "Gourmet" magazine. The recipe calls for almonds in the crust (for Passover we can't use anything made with flour like Graham crackers), but I substituted pistachios. I topped the cake with candied lemon peel and fresh strawberries.


3/4 C pistachios (or toasted blanched almonds)
2/3 C sugar
2/3 C matzoh cake meal
1/4 tsp salt
1 stick unsalted butter melted and cooled slightly
3 8-oz packages of cream cheese
3/4 C sugar
3 large eggs
2 tsp grated lemon zest
1 tsp vanilla

Preheat the oven to 350 degrees. Pulse the pistachios, 2/3 C sugar, matzoh meal, and salt in a food processor until finely ground. Add the melted butter until combined well. Press into the bottom of a 9" springform pan, and up the sides 1 inch. Bake for about 12-15 minutes, until the crust is firm. Cool completely.

Reduce oven temperature to 300 degrees. In the bowl of an electric mixer, combine the cream cheese and remaining sugar until smooth. Reduce speed to low and add the eggs one at a time, until combined. Add the lemon zest and vanilla. Pour filling into the prepared pan and bake for 45-50 minutes, or until the filling is set around the edges but still a little wobbly in the middle. Immediately run a knife around the edges of the cake and remove the sides of the pan. Let cool for at least 2-3 hours.

Mid Century Supper!

Here are the pics from Jenn and my dinner experiment... The diptychs show the photo from the original cookbook on the left, with our version on the right. I was especially excited to finally make the "Meatloaf Train," which has always been one of my most prized recipes. I should note that the cake was decorated by a very capable 10-year old. We also served cheese fondue with the canapes, but I didn't get a good pic. I'm not posting recipes, but if anyone wants them, please let me know.

Cake Donuts

Cake donuts are my favorite kind, especially Old-Fashioneds. These ones come from the Food Network and are very tasty. I cut mine into star shapes, because I didn't have a round cutter, and then dusted them in cinnamon sugar.

1 gallon vegetable or canola oil
1/4 cup vegetable shortening
1 cup sugar
2 large eggs, at room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more as needed
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar

Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.

Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.

Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.

On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.

Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.

Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

Yeast Donuts

This recipe is for the fluffier type of donut. They require a little more work, but I think it is worth it! The recipe is from Alton Brown. My only criticism is that the glaze never really set up, so the donuts were a bit sticky. Perhaps more sugar to milk next time? Also, be warned: the dough will seem way too wet, but don't be afraid to really flour it when you are rolling it out, and it will come out fine.


1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
About 2 C all-purpose flour, plus more for dusting surface
Canola or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
For the glaze: 1/4 cup whole milk, 1 teaspoon vanilla extract, 2 cups confectioners' sugar

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Once the donuts have cooled, make the glaze. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water.

Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Dr. Pepper Cupcakes

This recipe comes from a 1965 Dr. Pepper cookbook I have in my collection (Pineapple-Roquefort Cheese Sandwich Filling, anyone?). The frosting is James Beard's basic buttercream, to which I added ginger, cherry syrup, and cocoa powder. We were disappointed that the cake didn't taste very Dr. Pepper-y, but the texture was good, and the frosting was a winner!


1/2 C butter
2 1/2 C brown sugar
3 eggs
3 oz unsweetened baking chocolate, melted
1/2 C buttermilk
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 C cake flour
2 tsp vanilla
1 C boiling Dr. Pepper

Cream the butter and add the brown sugar. When well blended, add the eggs, one at a time, beating well. Add the chocolate, slightly cooled.

In a small bowl, add one teaspoon of baking soda to the buttermilk. Mix your remaining dry ingredients in another bowl. Add the flour mixture and buttermilk to the butter mixture alternately. Add the vanilla, and finally mix in the Dr. Pepper.

Pour into cupcake molds and bake for 20-25 minutes at 375 degrees.


For the frosting:
1/3 C soft butter
3 C confectioner's sugar
1/2 C dark cocoa
4 Tbs heavy cream
1 tsp freshly grated ginger
1 can cherries in syrup (or in liqueur)

Cream the butter, cocoa and sugar together and stir in the cream. Add the ginger and enough cherry syrup to create the desired consistency. Refrigerate if necessary, and spread over the cupcakes when they have cooled. Top each cupcake with half a cherry.

Guinness Cupcakes

Last night my friends Amanda, Jenn, and Kara, and I convened to attempt another cupcake tasting. This time we had a beverage theme: Guinness cupcakes and Dr. Pepper cupcakes (recipe to follow). Jenn had found this recipe through another friend, who found it on the Food Network. The results were surprisingly good- the Guinness cake was light and moist, and you can actually taste the beer! The cream cheese frosting was a nice touch, because it creates the appearance of a foamy head on a glass of Guinness, but we weren't completely sold on the flavor combination. I wonder if a white chocolate frosting would be better.


3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purposeflour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

Tres Leches/ White Russian Cake

In our household we are big fans of Tres Leches cake, and also bowling. So for Eric's birthday, my friend Kara and I decided to modify the traditional recipe by adding Kahlua as an ode to his hero, The Dude. This is the original, basic Tres Leches recipe that we used (after testing two others). If you want to try the White Russian version, substitute Kahlua for the rum, and also add some to the whipped cream for a bonus! This cake gets better and better the longer it sits, so make sure to save some for leftovers.

One recipe of yellow cake (we tried two from scratch but ended up liking the Duncan Hines cake mix best!)
1 12 oz can of evaporated milk
1 14 oz can condensed milk
1 C half and half
3/4 C white rum
2 C whipping cream
2 Tbs sugar
1 tsp vanilla

Bake the cake and let cool. Mix together the evaporated milk, condensed milk, half and half, and rum, and pour over the cake. Cover and let soak in the refrigerator for at least 2 hours, until all the liquid is absorbed. Before serving, whip the cream with the vanilla and sugar and spread over the top of the cake. Serve with strawberries. Yum!

Icebox Cake

This is one of the easiest desserts I know how to make, and it is so yummy! A classic recipe that is pretty to serve and takes only a half hour to prepare.

2 boxes of Nabisco's Famous Chocolate Wafers
1 quart heavy whipping cream
1 Tbs sugar
vanilla

Whip the cream with a little vanilla and sugar.

Arrange a few cookies in a round shape on a plate or cake stand. Spread whipped cream on top. Repeat until you have formed a cake. Use the fine crumbs at the bottom of the cookie boxes to sprinkle over the top of the cake. Serve in slices, with fresh strawberries.