Category: Cake

Coconut Cupcakes

7/25/2022

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Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Method

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Source: 1999, The Barefoot Contessa Cookbook.

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Black Forest Cake

7/2/2022

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Ingredients
Chocolate Cake:

2 cup all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk room temperature
1 cup hot water
2 large eggs
2 tsp vanilla

Cherry Liqueur Syrup:

1/2 cup granulated sugar
1/2 cup water
1/4 cup cherry liqueur or
1 400g jar Luxardo Maraschino Cherries

Whipped Cream Frosting:

3 cup whipping cream cold
1/4 cup powdered sugar sifted

Chocolate Bark:

250 g good quality dark chocolate chopped

Assembly:

2 1/2 cups cherries pitted and cut in half
1 bar dark chocolate for shavings (optional)
cherries

Method
Chocolate Cake:

Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be very thin.
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 45 mins or until a cake tester comes out mostly clean.
Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

Place sugar and water into a small pot.
Stir and bring to a boil.
Simmer for 1 min then remove from heat.
Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

Melt chocolate over a double boiler or in 20-second bursts in the microwave.
Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
Unroll to create chocolate bark.

Assembly:

Cut each cake layer in half horizontally.
Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
Top with approximately 1 cup whipped cream and spread evenly.
Mix fresh and maraschino cherries together. Top whipped cream layer with approximately 1 cup of cherries and gently press them into the whipped cream.
Repeat with remaining layers and frost the outside of the cake.
Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

Note: When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better.
Source: livforcake.com
Devon altered recipe: 12/24/2018

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Bittersweet Chocolate & Blackberry Cake

7/2/2022

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Ingredients
Cake:

3 c sifted cake flour (not self-rising)
1/2 t salt
1 t cardamom
1-1/2 t baking soda
3/4 c cocoa powder plus extra for dusting pans
1/2 c boiling water
3 oz bittersweet chocolate, coarsely chopped
2-1/4 c sugar
1-1/2 c unsalted butter, room temperature (3 sticks)
4 large eggs
1 T vanilla extract
1 c buttermilk
1 c whole blackberries, washed, halved if large

Ganache:

1-1/2 lbs bittersweet chocolate, chopped very fine
1-1/2 c heavy cream
3 c blackberries, halved if large

Method
Making the Cake:

Preheat the oven to 350 degrees. Fit the bottom of 3 8-inch cake pans with parchment, then butter and dust with cocoa powder. Resift the flour with the salt, cardamom, and baking soda. Set aside.
Place the chopped chocolate in the bowl of a food processor and run for 30 seconds, Add 1 cup of the sugar and process for 1 additional minute, until the chocolate is chopped into very small granules. Set aside.
Beat the butter in an electric mixer on medium speed with a paddle attachment until creamy, for 1 minute. Add the remaining 1-1/4 cups sugar and slowly add the ground chocolate mixutre and mix for 3 more minutes. Beat in the eggs one at a time and then the vanilla. Stop to scrape down the bowl occasionally.
Mix the buttermilk with the cocoa powder to taste.
On low speed, alternately add the flour mixture and then the cocoa mixture a little at a time, beginning and ending with the flour, occasionally scraping down the sides of the bowl with a spatula. When just mixed, add the blackberries and mix just to combine. Spoon the batter into the prepared pans and smooth the top with a rubber spatula.
Bake cakes in upper and lower thirds of oven, rotating pans after 20 minutes, for a total of 40-45 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pan for 12 minutes. Use a thin bladed knife to loosen the cake from the sides of the pan, then invert onto the rack, remove the parchment paper and cool completely.

For the ganache:

Place the chocolate in a large bowl. Heat the cream in a sauce pan until just boiling. Pour over the chocolate and allow to sit for 1 minute. Stir until smooth, transfer to the bowl of a standing mixer. Cool to room temperature.
Chill in the refrigerator, stirring occasionally, until cold, but not solid for 25 to 30 minutes. Whip the ganache with a whisk attachment in a standing mixer until fluffy for 2 minutes. Do not over whip.

Assembling the cake:

Trim the rounded dome from each cake layer so that they are flat. Place one cake flat bottom up and coat the top with a 1/4 inch layer of the whipped ganache. Top with 3/4 c blackberries.
Repeat with another layer.
With the remaining ganache, frost the sides and the top of the cake. Dip an offset spatula in hot water and smooth out the sides and top of the cake. With the remaining 1/2 c blackberries, decorate the top of the cake.

Source: Turning Leaf Wines
Time: 4 hours

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Pineapple/Orange Yellow Cake

7/1/2022

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Ingredients

1 pkg. yellow cake mix
1 (15 oz.) can mandarin oranges with juice
3/4 c. oil
4 eggs

FROSTING:

1 (13 1/2 oz. or 16) Cool Whip
1 (3 oz.) pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple

Method

Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well. Grease and flour 3 (8 inch) cake pans. Divide batter evenly into 3 pans. Bake at 325 degrees for 20-25 minutes minutes. Cool thoroughly.
Mix pudding and crushed pineapple and juice. Once it starts to thicken fold in Cool Whip. Return to refrigerator for 1 hour. Frost cake and keep in the refrigerator.

Source: Barbara Moody
Note: If you do not have a yellow cake mix, then mix the following to start: 2 cups flour, 1.5 cups sugar, 1 TBS Milk, and 1 TBS baking powder. LET COOL WHIP COME TO TEMP IN FRIDGE 3 HOURS BEFORE US;, DOES NOT WORK RIGHT FROM STORE FREZER.

Modifications (1/19/2021):

Use 2 (15 oz) cans of mandarin oranges in a light syrup, one with the juice, one strained.
Cut the oil to 1/3 cup and add 1/3 apple sauce
Use egg white only
Decorate with toasted sweetened coconut around the edge and crushed macadamia nuts on top
Replace Cool Whip with real cream: 1 1/4 cups heavy whipping cream or heavy cream, cold, 1/2 cup powdered sugar, 3/4 tsp vanilla extract

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Lemon Yogurt Cake

7/1/2022

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Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Method

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Source: Barefoot Contessa; Season 8, Episode 3 "Going, Going, Gone." 2006, Barefoot Contessa at Home.

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DELICIOUS

Coconut Cupcakes

Black Forest Cake

Bittersweet Chocolate & Blackberry Cake

Pineapple/Orange Yellow Cake

Lemon Yogurt Cake

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