Chocolate Ganache Cake
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16-ounce can Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)
Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Flourless Chocolate Cake
Cooktime: 55 minutes
Makes 8 servings- click for recipeIngredients for Flourless Chocolate CakeAmountIngredient5 ouncesbittersweet chocolate8 tablespoonsunsalted butter34 cupgranulated sugar3large eggs12 cupunsweetened cocoa powder
Published Jul 30, 2010 in Cakes
This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Mrs. George A. McDowell recommends this dessert as “more than delicious.” The recipe is originally from Frau Sacher, the famous restaurant keeper who fed the impoverished Austrian nobility long after they ceased to pay.
1/2 cup butter 1/2 cup plus 2 tbsp. confectioners sugar 4 oz. sweet chocolate 6 eggs 1 tbsp. grated lemon rind 1 tsp. cinnamon 1/2 tsp cloves 1 cup plus 2 tbsp. very fine white bread crumbs 1/4 tsp. salt
Beat butter until soft. Gradually add sugar and beat until well blended. Put chocolate in warm place until it is as soft as butter. Mix it in, then beat in egg yolks, one at a time. Stir in lemon rind, spices and bread crumbs. Whip eggs white and salt until stiff. Fold lightly into cake batter.
Bake in two greased 8-inch pans at 325 degrees for about 25 minutes.
Spread apricot jam or pulp between the layers and ice the cake with chocolate butter frosting.
2 oz. baking chocolate 2 to 3 tbsp. butter 1/4 cup coffee 1/8 tsp. salt 2 cups confectioners sugar
Soften chocolate and butter, then mix in other ingredients.
Lemon Cake With Raspberry Filling (From Ina Garten)
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (3 to 4 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Raspberry filling – to use later, when building your cake
Lemon-Blueberry Poppy Seed Layer Cake
3 cups cake flour 1 1/34 cups granulated sugar 4 ½ tsp. baking powder ½ tsp. salt 3 TBSP poppy seeds 1 tsp. vanilla extract 1 cup unsalted butter, at room temperature Zest of one lemon 1 ¼ cups buttermilk 5 egg whites, whipped
Syrup: 1/3 cup water Juice of one lemon 1/3 cup granulated sugar
Frosting: 1 cup freeze dried blueberries Zest of one lemon 1 cup unsalted butter, at room temperature 8 oz. cream cheese, at room temperature 5 cups powdered sugar Fresh blueberries for garnish
Preheat oven to 350F. Prepare two 6 inch cake pans or three 4-inch springform pans (I did this) with baking spray. Add all the dry cake ingredients into the bowl of a stand mixer, using the paddle attachment. Add the butter, lemon zest, vanilla extract, and 1 cup of buttermilk. Slowly mix until incorporated, then turn up speed to medium-high and beat for 2 minutes. Add the remaining buttermilk and beat until fully incorporated. Remove from the mixer and fold in the egg whites. Pour evenly among pans. Bake for 30 minutes (this is for the 4 inch pans) I would add 5 minutes (just need to watch) if making the 6-inch pan. Syrup: While cakes are cooling prepare the syrup. This helps keep the cake moist. Add all the ingredients into a small saucepan. Bring to a boil. Then reduce heat to low and let it reduce and thicken for about 5 minutes. Brush each cake layer top with the hot syrup. Let cool completely before frosting. Frosting: Using a stand mixer with the paddle attachment beat together the cream cheese and butter until smooth, about three minutes. Add the zest and 1 cup powdered sugar. Beat until combined. Continue to add the powdered sugar, one cup at a time until gone. If frosting is too thick, you can thin with lemon juice or milk. Remove 1 ½ cups frosting and place in a medium bowl. Add the freeze dried blueberries to the 1 ½ cups for frosting and mix until fully combined. This will be used to frost the middle. Assemble: Place one of the layers on a cake plate, I like to secure it with a dab of frosting…helps it not move. Spread half of the blueberry lemon frosting. Top with another layer. Repeat using the remaining of the blueberry lemon frosting. Top with the last layer and frost the remaining lemon frosting. Top with fresh blueberries if desired. Recipe adapted from Always with Butter
FOR THE CAKE
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
FOR THE FILLING
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
WATCH: How to Measure Flour
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Peaches and Cream White Chocolate Mousse
Peaches and Cream White Chocolate Mousse By: Karen Lavender
INGREDIENTS: Crust – 1-1/2 cups graham cracker crumbs 1 stick of butter, melted 1/4 cup sugar 1/2 cup sliced almonds, lightly toasted
INGREDIENTS FOR FILLING: 3 boxes cream cheese, softened 1-cup sugar 1 TBSP orange zest 1 TSP peach schnapps 1/2 cup peach puree 1/4 cup fresh squeezed orange juice 1 packet plain gelatin 2 – 1/2 cups heavy whipping cream, divided 10ozs. White-chocolate, melted 2 cups fresh peaches, diced 1 oz. white chocolate curls (for garnish) 1 cup sliced fresh peaches (for garnish)
Line a 10 – inch spring form cake pan with wax or parchment paper. Spray sides of pan with non-stick cooking spray. Mix crust ingredients and press into pan and up sides 1 inch. Beat cream cheese until fluffy. Beat in zest and 1 cup sugar. In a small saucepan, heat 1/2 cup whipping cream on medium heat until bubbly, stirring frequently. Add in the 10 oz. white chocolate and stir until melted. Set aside to cool.
In a small bowl, mix together the gelatin, peach puree, peach schnapps and orange juice with a whisk. Let stand 2 minutes. Combine the chocolate mixture with the peach puree/orange juice mixture and beat into the cream cheese mixture until well combined. Gently stir in the 2 cups diced fresh peaches. In a large mixing bowl, beat 2 cups heavy whipping cream until soft peaks form, Carefully fold cream cheese and whipped mixtures together. Pour into spring form pan. Cover With plastic wrap and foil and place in freezer overnight.
Thaw for half an hour. Run a knife around edge of pan before releasing sides. _Place cake on serving plate and continue to thaw for approximately 2 hours before serving. Garnish with fresh peach slices and white chocolate curls as desired.
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
Two 8-ounce packages cream cheese, room temperature
1 stick salted butter, room temperature
One 16-ounce box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
Recipe courtesy of Paula Deen
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 large egg yolks
1 cup almonds, toasted, finely ground
1/2 cup all purpose flour
2 tablespoons orange juice
1/2 teaspoon ground coriander
Pinch of salt
2 large egg whites
1 cup chilled whipping cream
2 tablespoons powdered sugar
2 tablespoons sweet Marsala
Additional powdered sugar
1 cup fresh orange juice
1 1/2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
1/4 cup sugar