Posts Tagged ‘cake’
Cousin Tracy and Jeff had three different cakes at the wedding shower yesterday. This one was the vanilla bean one…
This was the chocolate ganache…
This was the carrot cake…
I had half a slice of the chocolate ganache and a slice of the carrot cake. Both were delicious! I think the vanilla bean was probably equally yummy, but I didn’t get to try it. Brian had half a slice of chocolate ganache cake leftover and I was really tempted to eat the rest of it. I ran to the bathroom real quick (well, not so quick – Brian said that I tied up the bathroom and there was a line of people behind me wanting to use it) to brush my teeth and put my braces back in so that I wouldn’t eat his leftover cake. LOL.
I found this recipe through the Carnival Connections’ Cruise Talk forums. I thought I would share it with you guys because we all loved the melting cake. I think some of us ordered it every single night.
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Coffee ice cream
Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
Makes 8 cakes.
Let me know what you think.
2 sticks unsalted butter (room temperature)
2 cups of sugar
4 extra large eggs (room temperature)
1/3 cup grated fresh lemon zest
3 cups of flour (sift twice, then measure)
1 teaspoon of Kosher salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 cup of fresh lemon juice
3/4 cup of buttermilk (room temperature)
1 teaspoon of pure vanilla extract
1/2 cup of sugar (set aside)
1/2 cup of fresh lemon juice (set aside)
Cream butter and 2 cups of sugar about 5 minutes or until light and fluffy.
Medium speed, add eggs (one at a time) and lemon zest.
Sift flour, salt, baking powder, and baking soda in a bowl.
Combine 1/4 cup of lemon juice, buttlermilk, and vanilla in a separate bowl.
Add flour and buttermilk mixtures alternately to batter mixture, beginning and ending with flour.
Pour into 13 1/2 by 9 7/8 by 2 inch pan (or bundt cake pan) and bake in 350 degree oven for 45 to 60 minutes.
Cool cake for 10 minutes. Invert on wire rack. Press holes into cake with a toothpick, before spooning glaze over cake.
GLAZE: Combine 1/2 cup of sugar and 1/2 cup of lemon juice in a saucepan over low heat. Cook until sugar dissolves.
1 pound of powdered sugar (more if needed)
4 ounces of cream cheese
1/2 stick butter
1/4 cup lemon juice (scant)
Mix ingredients with 1/2 pound of powdered sugar until light and fluffy; then add other 1/2 pound of powdered sugar. Add more powdered sugar if needed.
P.S. This is Rogie’s grandmother’s recipe. We got to sample it at the shower because Rogie’s grandmother baked the cake for the party. And, they gave a copy of the recipe to everyone who attended. Wasn’t that super nice?
With this chocolate cherry treat, no one will leave the table early!
Prep Time: 25 minutes
Baking Time: none
Number of Servings: 12-16
- 2 20-oz. cans tart pitted cherries, undrained
- 1 cup granulated sugar
- 1 quarter cup cornstarch
- 1 1/2 tsp. vanilla extract
- 2 9-inch chocolate cake layers, baked and cooled
- 3 cups cold whipping cream
- 1/3 cup confectioners’ sugar
Drain cherries, reserving one half cup juice. Combined reserved cherry juice, cherries, granulated sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
Split each cake layer in half horizontally. Crumble one half layer; set aside.
Beat cold whipping cream and confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
Place one cake layer on serving plate. Spread with one cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, one cup whipped cream, and 3/4 cherry topping; top with third cake layer.
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
TIP: To form stiff peaks quickly with whipping cream, you can chill the mixing bowl and beaters before beating the cream. Also make sure that the whipping cream is well-chilled.
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