Sweet and Salty Cake

Ingredients

3/4 cup cocoa powder
2/3 cup sour cream
2 2/3 cups cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup dark brown sugar
3 large eggs
1 tablespoon pure vanilla
1/2 cup Caramel with Salt
Whipped Caramel Ganache Icing
Fleur de sel, for garnish
Directions

Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

Salted Caramel


Ingredients

1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream
Directions

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.

When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

Whipped Caramel Ganache Frosting

Ingredients

1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool
Directions

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Cake Batter & sprinkle Bark

What's a woman to do when she prides herself on being an excellent home cook, and an even better baker, and she's going to dinner when she can barely shower on a daily basis?  OK, I definitely shower 6 days out of 7.  5, then.  

I'm grieving, cut me a break.

Make this bark.  Adorable.  Easy.  Delicious.  Girly.  I loved it, couldn't get enough.

Cake Batter and Sprinkle Bark
Adapted from Sweetapolita


6 ounces (180 grams) high quality dark or extra dark chocolate, chopped

12 ounces (360 grams) high quality white chocolate, chopped

3 teaspoons white cake mix

sprinkles of choice

RAINBOW DISCO DUST!!!



Line a baking sheet with parchment paper or a silicone baking mat.

Chop chocolate.
Melt dark chocolate either in the microwave or a double boiler. If using microwave, place chopped chocolate in a glass bowl, and heat for 20 second intervals, stirring each time with a silicone spatula. Be careful not to burn the chocolate–when there are just a few small bits left unmelted, you can simply continue to stir until it is completely smooth.  You can also use a double boiler.

Pour melted dark chocolate onto your parchment/mat and spread (with a small offset spatula for ease) until desired thickness is achieved. Freeze for 20 minutes to set.

Melt your white chocolate. Whisk in cake mix slowly, stirring well until smooth. Let it sit for approximately 3 minutes (or at least until it slightly thickens).

Remove pan with set chocolate from the freezer and pour white chocolate on top, repeating the same spreading technique as you did with the dark chocolate. Toss sprinkles and disco dust on right away. Freeze for 20 more minutes.

Once set, break into pieces. Store in the refrigerator.

Chocolate Chip Cookie Dough Layer cake

So, about a month ago I made this cake.  It was scrumptious.  It was perfect.

And we ate it with my mom and dad, with some freshly caught fried, beer battered blue fish, on father's day.  And 3 days later, my mom was admitted to the hospital and never came home.

That was a few weeks ago.  I haven't recovered.  Don't like talking about it.  Don't like thinking about it.  Don't like admitting it's real.

It is.

So now we are making our way without a Mom, without a Wife, without a Nonna.  And it sucks. But we'll get through...with each other.

Chocolate chip cookie dough layer cake
Inspired by annie's eats (dough and frosting recipes from there)

Cake- a suppers at sunset original recipe- inspired by Baked on Bon Appetit
Ingredients
cake

 batter weight= 3 lb 10 oz

1 3/4 cups boiling water
2 3/4 cups all purpose flour (305 gm)
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar (200 gm)
1 cup (packed) dark brown sugar (200 gm)
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free) 263 gm
2 large eggs
1 teaspoon vanilla extract
1 vanilla bean
1 tsp salt


special equipment
Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
Preparation
cake
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with water in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each--1 lb 3 oz).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans in the freezer for about 2 hours- covered with plastic wrap and tin foil to trap the moisture in.

Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and prepare to frost.



Cookie dough filling


For the filling:
8 tbsp. unsalted butter, at room temperature
12 tbsp. light brown sugar, packed (180 gm)
2 cup plus 4 tbsp. all-purpose flour (260 gm)
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 tsp salt
1/2 cup mini semisweet chocolate chips

Mix all ingredients.   It will be easier to spread if you keep at room temperature.

For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed (100 gm)
2 1/3 cups confectioners’ sugar (260 gm)
2/3 cup all-purpose flour (73 gm)
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

Beat butter and sugar, then add salt, milk, and vanilla extract.

To assemble:   place first layer down, top with about 1 1/2 cups cookie dough, then repeat with second layer.  Add 3rd layer and frost.  Write short messages in chocolate chips.  Chill and serve!

Ice Cream Sundae Cupcakes

I made these for my son's last day of preschool.  The coolest thing about these is how much they look like ice cream, as well as the insane amount of frosting per cupcake.  They were a big hit with the kids! They also were very easy.

Ice Cream Sundae Cupcakes
Adapted from Living Locurto

Your Favorite chocolate cupcake recipe
12 oz chocolate chips
24 maraschino cherries, well drained


Frosting
2 sticks butter, softened
4 cups powdered sugar
2 teaspoons vanilla
2 Tablespoons milk
Beans scraped from one vanilla bean
a few drops of ivory gel food color

In the bowl of a mixer, mix butter, vanilla, vanilla bean, and milk until well blended and smooth. Slowly add powdered sugar and mix on low until just combined. Increase speed to medium and beat for a minute or two, until fully combined and fluffy. Place frosting in the refrigerator for an hour to chill.
Remove the frosting from the refrigerator and spoon it on top of cupcakes. It looks just like ice cream!
Now melt some chocolate chips. Drizzle over the frosting, then place a cherry on top, and add sprinkles.  You want your chocolate to harden.

Yellow Cake with Chocolate Frosting

This may be my new favorite cake!!!  

The yellow cake is so delicious, and the frosting?  Good god.  It's pure chocolate, and very ganache like.  I love the sprinkles, too, and both kids kept saying "I want my sprinkle cake!"  I made it in 3 6" pans, which made this cake ridiculously tall, which actually was pretty cool.

Yellow Butter Cake with Chocolate Frosting

Adapted from Annie's Eats

Ingredients:

For the cake:

2 sticks (1 cup) unsalted butter, at room temperature

1½ cups all-purpose flour

1½ cups cake flour

1 tbsp. baking powder

½ tsp. salt

1¾ cups sugar

4 large eggs

2 tsp. vanilla extract

1¼ cups milk (I used buttermilk)

For the frosting:

1 lb. semisweet chocolate, finely chopped

6 tbsp. Dutch-process cocoa powder

6 tbsp. boiling water

3 sticks (1½ cups) unsalted butter, at room temperature

½ cup confectioners’ sugar, sifted

Pinch of salt

Make frosting first so it can firm up for icing the cake.

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.

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.    Set aside until it firms up somewhat.

To make the cakes, preheat the oven to 350˚ F.  Line the bottoms of two 9-inch round cake pans (or 3 6" cake pans) with parchment paper. Spray pans with baker's joy; set aside.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 4-6 minutes, scraping down the bowl as needed.  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 until incorporated only.

Divide the batter between the prepared baking pans. It will be about 1500 grams of batter, so that's 3 500 gram pans or 2 750 gm 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.  If using 6" pans, it's more like 45 mintues.  Transfer the pans to a wire rack and let cool 20 minutes.  Cover pans with plastic wrap and foil, and stick in the freezer for a couple hours.  Invert the cakes onto the rack and peel off the parchment.  Level the cakes if necessary.

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 if using 6" cakes; 1 1/2 cups frosting if using 9" cakes.  Top with the remaining cake layer(s).  Frost the top and sides of the cake with the remaining frosting as desired.  Refrigerate, covered, for up to 3 days.  Let come to room temperature at least 30 minutes before serving.  This actually makes a big difference in the flavor!

Funfetti Cake Pops

This was my first cake pop attempt.  I have to say, I was completely pleased.  They keep very well in the fridge since they are encased in chocolate and combined with frosting, so feel free to make these on saturday for a late the next week party.  Everything's more fun to eat on a stick!  They are a great thing for parties since there's no slicing, they are totally fun, and single serve size.  I would make them again any day!

Instructions:

for 23 cakes pops, fill 2/3 full 12 paper lined cupcake wells from one recipe Funfetti Cake.  Bake at 350 for 15-20 minutes, until top springs back.  Peel off layers and crumble cupcakes.  Mix with 1/2 the recipe from the "buttercream", or until a playdough like consistency is formed.  Scoop in a small to medium cookie scoop, and set aside.  Meanwhile, melt 12 oz bittersweet chocolate chips.  Dip the tip of your lolly stick in the chocolate, then set inside your cake ball to make a cake pop.  Place in the fridge to set the chocolate for 15 minutes.  Repeat until all cake is used.

Dip pops in melted chocolate, then roll in topping (crushed nuts?  sprinkles?  coconut?  cocoa powder?).  Chill.  Store in plastic bags until ready to use.

Funfetti Cake

So when I made this cake, I made the full recipe but baked half the batter as cupcakes for cake pops, and the other half for a 2 layer 6 " cake.  This cake was a nice whimsical cake, with really good flavor. The not butter buttercream is really good- reminiscent of oreo stuff!  Although rainbow cake is always the favorite, I think we are going to have to do sprinkle cake for birthdays too!

Funfetti Cake

Adapted from Sweetapolita

1 cup whole milk (237 mL/8 liquid ounces)

6 large egg whites (6 ounces/175 grams)

2 teaspoons (10 mL) pure vanilla extract

1/4 teaspoon (1.25 mL) almond extract

2 3/4 cups (11 oz/315 g) cake flour

1 1/2 cups sugar (10.5 ounces/300 grams)

1 tablespoon + 1 teaspoon baking powder (19.5 grams)

3/4 teaspoon salt (5 grams)

12 tablespoons (6 ounces/170 grams) unsalted butter, at room temperature and cut into cubes

~1/2 cup Rainbow Sprinkles

 Preheat oven to 350°F (180°C). Grease, line with parchment, and spray with baker's joy two round 8-inch pans.  In a medium bowl or measuring cup, stir the egg whites, 1/4 cup of milk, vanilla and the almond extract.  In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for under a minute. 

Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just wet. Turn to medium  and mix for about 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Gently stir in the rainbow sprinkles to distribute evenly.

Divide the batter in two, spreading it evenly with a small offset palette knife. 

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center/ top springs back. An overbaked cake is a dry cake.  Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Frost as desired. For a 6 inch cake, use 1 cup in between layers, for a 9 inch cake, use 1 1/2 cups.  Top with sprinkles, disco dust, and confetti quins.  Frosting tip: cut pieces of wax paper and put them under cake to keep the plate clean!

Not butter crusting Buttercream

Adapted from I am Baker

2 lbs powder sugar (two pounds or about eight cups)

1 cup shortening 

1 tsp vanilla extract 

1/2 cup milk

Cream shortening and vanilla in mixer for a few minutes. Add in powder sugar, and milk and beat slowly with paddle attachment.

Italian Cream Cake

This cake has been a long time coming!  So my husband and I have been together since I was in my young 20's.  So long ago that he first Christmas we spent with his family, I cried because I was homesick!  That first Christmas in Arkansas was a sweet one- lots of desserts and savory dishes, including his parents' neighbor's creations.  Mrs. P's italian cream cake was one of the sweeter parts!! She seems to keep them in the freezer for any occasion.  Chock full of pecans and coconut, the cake is M----.  (for you, L.)  So for his birthday this year, my husband requested this cake.  

For some reason I hallucinated asking for this recipe multiple times, but I must not have ever really done it!  In desperation I made Emeril's version, thinking I was never going to get Mrs. P's.  However, later that morning, my mother-in-law sent me Mrs. P's!  I barely wanted to open it, worried it was going to be very different.  It was identical, except Emeril called for 2 cups of coconut, which I probably prefer anyway!  I had to use my favorite cream cheese icing recipe, but otherwise this is Mrs. P's cake.  Perfect!!  I brought leftovers to work and it was a big, big hit.

Italian Cream Cake
Adapted from Emeril and Mrs. P.


For the cake:
1/2 cup shortening, room temperature (115gm)
1 stick butter, room temperature
2 cups sugar (450 gm)
5 eggs, separated and at room temperature
2 cups flour (220 gm)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut (185 gm)
1 cup finely ground pecans
1 teaspoon vanilla extract

For the frosting:
Adapted from Ina Garten
2 (8-ounce) package cream cheese, at room temperature
1 1/2 cup butter, softened at room temperature
1 teaspoon vanilla
1/2 tsp coconut extract
1 1/2 lbs powdered sugar, sifted

Preheat the oven to 325 degrees F and grease and line with parchment 3 (9-inch) cake pans, and wrap with cake strips.

In the bowl of an electric mixer cream the shortening, butter and all the dry ingredients (flour, sugar, salt, baking soda) until light and fluffy. This is the reverse creaming method of Rose Levy Berenbaum that distributes dry ingredients well and makes a nice crumb.  It also tolerates mixing without getting tough.  Add the egg yolks 1 at a time, beating well after each addition. With the mixer on low speed, add the buttermilk.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans  (about 543 gm each) and bake for about 25-35 minutes, or until golden brown and top springs back.

Make frosting by beating together all the ingredients.

Allow the cakes to cool in the pans for about 10 minutes before popping into freezer to finish cooling for about 20 minutes covered in plastic. When the cakes are completely cool, add 1 1/2 cups frosting between each layer (1 cup if you don't love frosting), and frost tops and sides.  This will be just enough to get the job done- I had to make a small batch of another type of frosting for the decorations.


Enjoy!

King Cake

I can't even tell you the last time we had king cake, but it was probably Mardi Gras 2004.  So I may be wrong when I say this was every but as good (better, I dare say) than I remember it, but that's my story and I'm sticking to it.  I picked this recipe since all the recipes that were well rated were all...this recipe!

This is definitely one of those recipes where I was grateful to my husband for lying.  The cream cheese filling partially spilled out (darn my improper seal), and B asserted that every king cake he ever had the cream cheese filling was partially gushing out of the cake.   There's a reason we're still married.  : ) 

lundi gras edits: I fixed the cream cheese filling for you guys.  I added orange zest and lemon zest to the dough, and vanilla.  Yum!!

King Cake
Adapted from Southern Living


1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 tsp vanilla
1 orange, zested aand zest only used
1 lemon, zested and zest only used
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1/3 cup butter, softened

Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand about 5-7 minutes.
Beat sour cream mixture, yeast mixture, eggs, orange and lemon zests, vanilla, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic with dough hook (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk, roughly.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle.

Add the cream cheese filling, spreading around, but leaving 2 inches of bare dough.

Take each dough rectangle, at long sides, and join the two long sides together. join it into a circle.  You will have to  pinch the seam to keep the cream cheese filling from spilling it out.  Place one dough roll, seam side down, on a lightly greased baking sheet. Put a mason jar, lightly sprayed with cooking spray, in the center to keep the hole open.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Creamy Glaze


3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk
Preparation

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

Cream Cheese Filling

adapted from Ina Garten

16 ounces cream cheese, at room temperature

2/3 cup sugar

2 large egg yolks, at room temperature

2 teaspoon pure vanilla extract
beans scraped from one vanilla bean

1/2 teaspoon kosher salt

1 tablespoon grated lemon zest (2 lemons)

Place the cream cheese and sugar in the bowl of an electric mixer (fitted with a paddle attachment) and cream them together on low-medium speed until smooth. With the mixer on low, add the egg yolks,  vanilla, vanilla beans seeds, salt, and lemon zest and mix until just combined. Don't whip it.

Sprinkle with colored sugars.  To make these, take some coarse sugar, and combine them with a few drops of each color (purple, green, and gold, baby!!!), then put on your king cakes.

Grasshopper Cake

I love Baked.  They are amazing bakers.   And everything they make is delicious.  I love this ganache technique, it's stunning and very easy.  Plus it adds another layer of chocolate- how can that be bad?  Chocolate and mint are a classic combination, and a nice change from the usual cake.

Chocolate Layers
adapted from Baked

3/4 cup dark unsweetened cocoa powder
1 1/4 cups hot water
2/3 cup sour cream
2 2/3 cup All Purpose flour
2 t baking powder
1 t baking soda
1/2 t salt
1 1/2 sticks softened unsalted butter
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup firmly pack dark brown sugar
3 large eggs
1 T vanilla

Preheat oven to 325. Butter 3 8-in round cake pans, line the bottoms with parchment, butter parchment and flour it.  Wrap pans in water soaked cake strips.

In a medium bowl, combine the cocoa powder, hot water and sour cream. Set aside to cool.

Sift the flour, baking powder and soda, and salt in a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together for 5 minutes. Add the sugars and beat for 5 minutes more. Add the eggs, one at a tie, beating well after each addition, then add vanilla and beat until incorporated. Scrape down the bowl and beat for 30 seconds.

Add the flour mixture, alternating with the cocoa mixture in three additions, beginning and ending with the flour.

Divide the batter among the prepared pans and bake for 35-40 minutes.
After out of the oven for 5 minutes, cover with plastic wrap, tin foil, and let cool in freezer for about 1 hour.

For the Creme De Menthe Buttercream
2 1/4 cups sugar
1/2 cup All purpose Flour
2 1/4 cups milk
1/2 cups heavy cream
4 1/2 sticks unsalted butter, soft but cool, cut into pieces
2 T creme de menthe (OR 1 T vanilla and some green food coloring)
2 1/4 t peppermint extract
Baked suggests using chocolate wafer cookies for garnish, too.

In a medium heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally. (Be careful the milk mixture doesn't burn on the bottom). Cook until the mixture has come to a boil and thickened, 10-20 minutes.

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add the butter, one tablespoon at a time; mix thoroughly until incorporated. Increase the speed to medium high and beat until the mixture is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined.

Chocolate Ganache
adapted from Baked Explorations

6 oz dark chocolate
1/2 cup heavy cream
1 T creme de menthe
1/2 t peppermint extract

Bring the creme to a boil in a saucepan, then pour over the chocolate in a heat proof bowl. Let the cream sit for 2 minutes, then stir until smooth. Add the flavorings.

For frosting thr cake: Add 1 1/2 cups frosting over each layer.  Chill in fridge for frosting #1 and #2 so frosting is hard and does not squish out.  After frosted, slowly drip ROOM TEMPERATURE ganache on the top, and encourage it to drip slowly down the sides.

Chocolate banana swirl cake

It has been about 3 years since I've made this cake.  I was looking through an old Fine cooking, trying to see what else I could add to my already too long Christmas cookie list.    I remembered how good it was, and happened to have some over ripe bananas in the fridge.  Clearly the kids were big fans, and I brought the left overs in to work the next day.  I was declared a hero (my co workers are pretty effusive) and the recipe was demanded.  This coffee cake is the best excuse for cake for breakfast ever!

Chocolate Banana Swirl Cake
by Abigail Johnson Dodge, in Fine Cooking 2003, Fine Cooking 54 , pp. 44

For the pan:
2 Tbs. granulated sugar
1/3 cup medium-finely chopped walnuts
Softened unsalted butter
For the cake:
9 oz. (2 cups) all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
6 oz. (3/4 cup) unsalted butter, completely softened at room temperature
1-1/4 cups granulated sugar
3 very ripe medium bananas (unpeeled, about 14 oz. total), peeled
2 tsp. pure vanilla extract
3 large eggs
3 oz. (6 Tbs.) buttermilk
4 oz. bittersweet chocolate, melted and cooled

Prepare the pan:
Position a rack in the middle of the oven and heat the oven to 350°F. In a small bowl, mix the sugar with the chopped walnuts. Generously butter a large bundt pan and coat with the nuts and sugar, pressing the nuts with your fingers to help them stick. The pan sides will be coated and some of the nuts will fall to the bottom.

Mix the batter:
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. With an electric mixer, beat the butter, sugar, bananas, and vanilla until well blended and the bananas are almost smooth, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating until just combined.

Remove the bowl from the mixer. With a rubber spatula, alternately add half the flour mixture, all the buttermilk, and then the rest of the flour mixture, stirring until each addition is just blended. Spoon half the batter into a medium bowl and gently stir in the melted chocolate until just combined. With a large spoon, alternately add a spoonful of each batter to the prepared pan, working around the pan until all the batter is used. Gently run a knife or the tip of a rubber spatula through the batter, once clockwise and once counterclockwise, to slightly swirl the batters. Gently tap the pan on the counter to settle the ingredients.

Bake the cake:
Bake until a pick inserted in the center comes out with just a few crumbs sticking to it, about 40-50 min. Let the cake cool on a wire rack for 15 min. Gently tap the the sides of the pan on the counter and loosen the cake. Invert the pan onto the rack, lift it off the pan, and let the cake cool completely.  This cake is better the second day.

Spider Cake- Pumpkin Cake

So I managed to delete the inside picture of this cake.   Suffice it to say it's an excellent pumpkin cake, three layers, with some really awesome coconut flecks inside.  Imagine.  It reminds you of carrot cake, but not carrot....With the cream cheese frosting, the color and the irrigous texture (thank you google, synonym for the m word), it's a great one to substitute for pumpkin pie on thanksgiving.  The original recipe calls for raisins.  My husband finds raisins in his cake, he's calling a divorce lawyer.  No raisins here.  You do whatever you can get away with.

The cake is 3 layers in my world because it's a/ prettier that way and b/ the perfect frosting to cake ratio.  If you do 2 layers then do 1/2 the frosting.

Pumpkin Cake
Adapted from Bon Appetit 2007
decorations learned from cookies and cups


Cake:
3 cups all purpose flour (14 ounces)
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange zest
3/4 cup sweetened flaked coconut

Frosting:
2 8-ounce package cream cheese, room temperature
10 tablespoons (2 1/2 sticks) unsalted butter, room temperature
2 tablespoon dark rum
2 teaspoon vanilla extract or vanilla paste
9 cups powdered sugar

preparation

For cake:
Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. I also wrap mine in soaked with water cake strips to prevent doming.

Combine 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined. Add eggs 1 at a time, beating well  after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in 3/4 cup coconut. Divide batter between prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. You want to touch the center of the cake and have it spring back at you ever so slightly.  No Gumminess.

5 minutes after they are out of the over, cover with plastic wrap and tin foil.  Chill in freezer to cool, about 1 hour, still in cake pans.  This will trap water, make them easier to stack, and frost.   Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread 1 1/2 cups of  cream cheese frosting over top of cake. I like to chill for 10 minutes in fridge so frosting does not gush out.  Top with second cake layer.  Add 1 1/2 cups of frosting.  Chill for 10 minutes.  Add 3rd layer.  Spread remaining frosting over top (and sides) of cake. If you've got it, sprinkle with rainbow disco dust.

Store in fridge.  Itll be too tall for a cake dome, as all well made cakes are.  Let stand at room temperature 1 hour before serving.
Cut cake into wedges and serve.

Cake Wreck- Heaven and Hell Cake.

I am fairly vain when it comes to my food.  If it's not pretty, I don't like to serve it.  However, I tasted crumbs of cake and peanut butter mousse on this puppy, AND stayed up until almost 1 am finishing it.  There was no way it wasn't getting served.  I served it next to a very adorable elmo rainbow cake, so really, it all evens out.

Let me explain how I wrecked.  The bottom chocolate layer broke.  I did not freeze the cake as directed.  Next time I make it, I will cover the pans with plastic wrap and tin foil and freeze them overnight, then assemble and ganache.  I'll also use room temperature or slightly warmer than that ganache.  They told me to let the ganache rest for 4 hours.  People, ignore them at your peril.

But really, none of that matters.  This cake wreck rocked.  And it's like people- it's the inside that counts.

Heaven and Hell Cake
Adapted from Saveur Via Whisk Kid



FOR THE GANACHE:
2 lbs. milk chocolate, such as Valrhona, chopped
1 1/2 cups heavy cream

FOR THE ANGEL FOOD CAKE:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract

FOR THE DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
FOR THE PEANUT BUTTER MOUSSE:
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream

1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
2. Make the angel food cake: Heat oven to 325°. Line bottom of 2 9" round cake pans with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
3. Make the devil's food cake: Heat oven to 350°. Grease 2 9" round cake pans with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.

4. Make the peanut butter mousse: In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.

5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.

DBCB Favorite Fudge Cake

You should read this adorable blog post from king arthur flour, in which they talk about being the designated birthday cake baker.  very cute.  But anyway, I am becoming that for my family, mostly because my sisters, who are excellent cooks, are somehow intimidated by frosting and cakes.  My brother does not bake.  He's a man.  He grills.

Anyway, this cake is the gateway cake for those intimidated by frosting.   Ganache is delicious and foolproof!!  I'm making this this weekend among others, and I think it might steal the show.  I'm tempted to add some caramel in between each of these layers as well.


Favorite Fudge Birthday Cake
adapted from King arthur flour

2 cups (14 ounces) sugar
2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour
2 tablespoons (3/8 ounce) cornstarch
3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup (5 1/4 ounces) vegetable oil
2 teaspoons vanilla extract
1 1/4 cups (10 ounces) water

Filling
12 ounces semisweet chocolate
6 ounces cream (light, whipping, or heavy)

Icing
8 ounces semisweet chocolate
4 ounces cream (light, whipping, or heavy)

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans.  These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.

(you can add a flavoring to chocolate filling if you want with extract or liquer.)

Divide the cooled layers in half horizontally, to make four layers.  I suggest putting strips of wax paper under the edge of the cake to make it look neater! Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired. Allow the cake to rest, covered with a cake cover till the chocolate is set; overnight is good, though several hours are sufficient.

Toffee Brownie Torte

This may be the richest dessert ever.  It also is a bear to decorate.  Do you see my mush marks trying to get the toffee to stick?  It's not pretty in my hands, but I have to say....it is awesome.  The brownies alone??   Really.

We brought this to the first dinner with new friends- a good way to see whether they can take your messy but delicious ways.  Definitely an ice breaker.

I also have in mind a variation of putting cream cheese frosting in between and on top for something different.  But brownies as cake layers?  This Rebecca Rather is serious.  Serious.

Toffee Bar Brownie Torte
Adapted from Annie's Eats who adapted from The Pastry Queen

makes enough to feed an army.

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
2½ cups all-purpose flour
½ tsp. salt

For the frosting:
3 cups chilled heavy whipping cream
1/3 cup confectioners’ sugar
1 tsp. vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water, chilled

For the filling:
16 oz. mascarpone cheese
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water
½ cup confectioners’ sugar
2 tsp. vanilla extract
Pinch of salt
1 cup reserved frosting (above)

For garnish:
2 cups  finely chopped toffee bars

Directions:
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.  Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water (double boiler).  Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula.  Remove the bowl from the heat and move on.

Transfer the chocolate mixture to a large mixing bowl. 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.

Divide the batter evenly between the prepared baking pans.  Gently smooth the batter in the pans, or rap them on the counter to settle.  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.

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, vanilla and espresso mixture, 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 remaining frosting.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, 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.

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 last 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.  Get em on any way you can.  Use any remaining frosting to pipe decorative swirls around the top edge of the cake if you can summon the strength.  Refrigerate until ready to serve.

Vanilla Ruffle Cake

Ruffle Cake.  It's easy.  It's impressive looking.  And very forgiving.  I topped this cake with swiss meringue buttercream, which is rich, but not very sugary.  It's a good frosting for the mostly sugar averse (and pro-butter).  My niece tried to make this frosting and had trouble, so we had to try it together.  Turns out I think it was a lack of whipping problem- you really so have to beat the egg-sugar mixture until it look like meringue- this also cools it down.  

I like this cake base a lot, but I would extra vanilla bean next time- change made below!  If you don't have cake flour, use all purpose, but it will be more dense.

Vanilla Buttermilk Cake 

Adapted from Sweetapolita

Yield: One 8″ triple layer cake; serves 12-16

Ingredients:

4 whole eggs

2 egg yolks

2 teaspoons vanilla extract

1 tablespoon vanilla bean paste

1 1/4 cups buttermilk

3 cups cake flour

2 cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

Method:

1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.

2. Put the eggs and yolks in a medium mixing mixing bowl, add the vanilla extract and paste, and 1/4 cup of the buttermilk. Whisk to blend well.

3. Combine the flour, sugar, baking powder, and salt, in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients.  Mix gently with a whisk. Beat until light and fluffy, about 2 minutes.

4. Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.

5. Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 5 minutes; then carefully turn out onto wire racks, peel of the paper liners, and wrap in saran wrap, then in tin foil, and put in the freezer to chill for an hour.  This seals in the moisture.

6. To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of Frosting over the layer right to the edge.  Ruffle the sides with a pastry bag and petal tip.  Video from someone else here.

Swiss Meringue Buttercream

Adapted from Sweetapolita (and here) and Whisk Kid

Vanilla Bean Swiss Meringue Buttercream        

Ingredients:

5 large egg whites

1 cup, plus 2 tablespoons granulated sugar

1 pound (4 sticks) unsalted butter, softened, cut into cubes

1 1/2 teaspoons pure vanilla extract

 1 tablespoon vanilla bean paste or 1 vanilla bean, split and scraped

 pinch of salt

Wipe the bowl of an electric mixer with vinegar on paper towel, to remove grease. Add egg whites and sugar,  and simmer over a pot of water (should not be boiling, or touch the bottom of the mixing bowl), whisking constantly, until the sugar has completely dissolved and the egg whites are hot.  The best thing is to stick a finger in there and check for grittiness.  

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool.  Feel free to put some frozen veggie packages on the side of the bowl to speed things up. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  If it doesn't, stick it in the fridge for 1/2 an hour and try again.  Add vanilla and salt, mix well.

Keep in airtight container in refrigerator for up to one week.

Chocolate Peanut Butter Ruffle Cake

I made this cake for my mom's birthday.  She is the ultimate peanut butter-chocolate lover.  I remember growing up she had a (not so) secret stash of Reese's cups for emergency purposes.  Unfortunately, this cake was the breaking point for realizing my bake element was gone.  This cake is quite possibly the best chocolate cake I've ever tasted when I've made it before.  But when I baked it, it rose unevenly, and one side of the cake took longer to cook than the other, results in a very ugly inside of the cake and a fairly dry result.  And that's not this cake!!!!!!! This cake recipe is very moist --errr....sorry my niece L, I meant, well-hydrated.  Happy ending, I replaced the bake element and problem solved, $100 later.  Argh....

The kicker for me on this one was the frosting.  It retains a distinctly peanut-buttery flavor without tasting like pure confectioner's sugar.   It was definitely my favorite part of the cake. I made a double batch of it because the ruffles take a lot of frosting.  This was my first time doing ruffles, and they are very forgiving.  They also make up for any errors you make on the side, and the reese's make up for any errors you make on the top!  I'm a big believer in pretty foods, wherever possible.  It's called the "Halo Effect", which basically means if it looks pretty you will perceive it to taste better than if it's ugly!  So it's a great cake for the beginner cake decorator (me).  The Ruffles, of course, belong to Martha Stewart, but I first saw them on Amanda's I Am Baker.

Reese's Peanut Butter cake
flavor combo inspired by Annie's Eats

Ingredients:

Rosie's Famous Chocolate Sour-Cream Cake Layers
adapted from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book
Ingredients

4 ounces of unsweetened chocolate
2 cups sugar (16 oz)
1 1/2 cups sifted all-purpose flour (5.5 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup strong brewed coffee or 5 teaspoons instant coffee powder dissolved in 1 cup hot water
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs, lightly beaten with a fork, at room temperature

Instructions

Preheat the oven to 345 degrees F. Lightly grease two 8" (or 9") layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts sprayed with baker's joy.
Melt the chocolate in a bowl placed over simmering water (homemade double boiler, bowl does not touch the water) then turn off the heat.
Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.
In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.
 With the mixer on low, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more.
 Divide the batter evenly between the prepared plans, preferably by weight (1 lb, 6 oz per pan), and place them on the center rack of the oven.
Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.
 Remove the cake from the pans after 5 minutes of cooling.  Wrap in plastic wrap, then aluminum foil, and pop promptly in the freezer until cool or for several days.  This traps in moisture by not letting it evaporate as steam.

For the frosting:


Kathleen's (of Tate's Bake shop) Peanut Butter Icing:
barely adapted from Ina Garten

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

To frost:
Add 1 1/4 cups frosting on top of the cooled cake layer.  Cooling the layers makes them easier to frost.    Add the second layer and put a thin layer of frosting around the whole cake.  Put a #103 tip into a pastry bag, add it half full with peanut butter frosting, and pipe ruffles gently up the side of the cake, with the tip perpendicular to the cake.  Sprinkle crushed dark chocolate reese's cups over the top of the cake.

Campfire Delight Cake

If this picture isn't enough to pique your interest, I don't know what to do.  I have been dying to make this cake for months!!  So when my brother-in-law and sister-in-law made a visit, I jumped on it.  Sadly, my cake was quite slanty and not near as gorgeous as Rosie from Sweetapolita, but it was seriously tasty.  Enjoy!!!

Campfire Delight Cake- in 3 parts
Adapted from Sweetapolita

Rich & Dark Chocolate Cake
Ingredients:

2 5/8 cups all-purpose flour-- 13oz
3 cups granulated sugar
1 1/8 cup Dark Cocoa Powder (I used partially black cocoa)
3 teaspoons baking soda
1.5 teaspoon baking powder
1.5 teaspoon salt
3 eggs
1.5 cup strong black coffee, cooled
1.5 cup buttermilk, room temperature
3/4 cup vegetable oil
1.5 tablespooon pure vanilla extract

Method:
Preheat oven to 350 F. Prepare 3 x 9" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (plastic splashguard that comes with mixer is key here) and pour into prepared pans. Batter will be quite liquid.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes.  Don't overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.


Malted Belgian Chocolate Frosting        
Ingredients:

1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Malt flavor
8 oz (250 g) Callebaut Chocolate Bittersweet chocolate, chopped and melted
1/2 cup whipping cream

Method:
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.

Toasted-Marshmallow Frosting  
Ingredients:

16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Method:
Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn SUPER quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.