Cherry Chocolate Cake. This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it’s RUSTIC. All of the components of the classic German torte without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser (“cherry water,” or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making and yet this cake is often cloyingly sweet, overly fussy and conjures images from my 1070s childhood. Honestly, the version I remember was probably made with Cool Whip, Maraschino cherries and a cake from a box. Don’t get me wrong, that was just fine with me when I was 13. Cherry Chocolate Cake: Devil’s Food Cake: 1 1/2 cups granulated sugar 1 1/2 cups all-purpose flour 1/2 cup cocoa powder (It doesn’t seem to make a difference if you use natural or Dutch-processed), sift if lumpy. 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 large egg 1 egg white.
Tiramisú. User reviews made it? RATE IT! By bakesalot, 11/9/2013This was pretty labor intensive, but worth it. The cake with coffee in the batter is a great idea -- it was the easiest part, with the toughest task whisking the yolk mixture for the filling vigorously and constantly to get it thick. Even with a hand mixer, it didn't take as long as the recipe said to beat the yolks and whites for the cake, but it took a little longer for the filling.
May try the electric hand mixer with whisk attachment to beat the filling next time. Recipe could be a little more specific -- for example, you only need to line the bottom of the cake sheet. And I was afraid to mix hot coffee into the yolks and sugar for the cake, worrried it might scramble the egg. By audrey629, 3/19/2013Outstanding. By CookinDiva, 2/14/2013I have made this recipe several times and it's delicious! By Fredlu33, 11/20/2010Worked well. By cherry, 6/30/2008I have been making this Tiramisu since it first published in your magazine. Tiramisu Recipe : Directions Chocolate chiffon cake: Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla.
In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Scrape the mixture into a greased and floured half-sheet pan and bake at 375 degrees F. until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean. Chocolate Mascarpone Cream: In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary. Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch.
Chocolate Malt Cake from Bon Appétit. Have you ever gotten a magazine, been flipping through, and then…BAM. There it is. The recipe. The picture. The one thing you MUST make immediately? Well, in the latest issue of Bon Appétit, I had that experience. Towards the back of the magazine, the picture of Christina Tosi’s Chocolate Malt Cake pulled me in. Last Wednesday is the day I saw the cake for the first time. I’ll be honest – this cake has a LOT of steps. Daunting? Another thing I learned? Ha. At 19 minutes, I had three 9 inch pans full of chocolate soup. I decided to forge ahead, though, with the two layers. Another issue I had with the recipe, other than the baking time and amount of milk to pour over, was the amount of fudge sauce. I will certainly make this cake again, with the changes I mentioned above.
Final thoughts? Here are some links you may want – and until next time, have a great week! The cake recipe… And maybe you’d like that Momofuku cookbook (as a gift to me? Lemon Cake with Black Tea Frosting. This past Saturday, I spent most of the morning baking & photographing this cake. Hours spent in the kitchen, singing along with Daisy May, measuring out flour, standing over bubbling pots, peeking through oven windows.
It’s been too long since I’d done that. It felt good. You see, life has been a little more stressful than usual lately. Let me tell you about this revelatory cake. Perfect Party Cake from Baking: From My Home To Yours by Dorie Greenspan 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups whole milk or buttermilk 4 large egg whites 1 1/2 cups sugar 2 teaspoons grated lemon zest 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 teaspoon pure lemon extract Center a rack in the oven to 350 degrees F. Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Lemon Glaze 1 large lemon. Roasted Strawberry Buttermilk Cake. Say… hypothetically… you’re stalking someone on Facebook. Totally hypothetical. So you’re stalking. First things first: type in name of unsuspecting stalkee. Now, let’s just stop here for a moment. Should you happen to type the stalkee’s name in the what’s on your mind bar…. well, their name will be your new status update. Consider this a public service announcement. Roast these strawberries.
I know strawberries are lovely and beautiful fresh from the market. Roasted strawberries transform from summer fruit, to warm, soft candy. Dolloped on top of a sweet buttermilk cake? Hull them berries. This roasted strawberry recipe is from the continually solid Super Natural Every Day. Heidi tosses the fresh berries in a mixture of maple syrup, olive oil, and salt. Glossy coated strawberries, slightly sweet, and ready for the oven! Buttermilk skillet cake is wonderfully simple. No stand mixer required. Buttermilk, large eggs, and melted butter. I love how simple this is. Well, would you look at that? Cranberry Orange & Pecan Coffee Cake. This weekend I found myself in one of those expensive clothing boutiques that I really… really had no business being in. You know those stores: random things cost three hundred dollars and you have no idea why. Yea… I realized something crazy ridiculous while browsing around. The only sizes displayed on the racks were sizes 0, 2, and 4.
I ran across the occasional size 6 but those were like seeing a unicorn in a coffee shop. Um…. this business practice does not at all agree with my thighs. Putting me through the discomfort of asking the XS sales girl for a larger-than-size-six-size is just not really that cool. It’s like… Ok, fancy boutique, I see the ways in which you glorify size tiny while simultaneously work to undermine my confidence… but I happen to be happy with this body that I inhabit and I would hope that you would respect that, and reflect my needs among your offensively expensive offerings. Done and done. Now bust out that flour. The architecture of baking. Print this Recipe!