Tag Archives: cake
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Easy Tres Leches Cake

26 Mar

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Our friend had planned to have a running Sunday brunch at her house this spring (something about the Sundays between Lent and Easter maybe? I don’t really get the whole giving up something for Lent thing anyway),  but ended up cancelling this weekend (unfortunately after the cake was already done!)… So Rafe and I have a delicious tres leches cake to distribute to happy neighbors and the like.

Ingredients

  • 1 c flour
  • 6 eggs
  • 1 c sugar (I used 3/4 c reg sugar and a few pinches of Splenda sugar blend)
  • 1 can sweetened condensed milk (14 oz) (you can use non-fat if you want)
  • 2/3 c canned evaporated milk
  • 1/2 c canned coconut milk
  • 1 tbsp dark or spiced rum
  • 1 c sweetened flaked coconut
  • 1 1/2 c whipping cream
  • 1 tbsp powdered sugar
  • dash of vanilla

Instructions

  • Preheat to 325. Spray bottom of 13×9 glass baking dish with Pam.
  • Whisk flour in a small bowl.
  • Separate eggs. Beat yolks in a large bowl with electric mixer, adding sugar, for ~5 min, until pale yellow.
  • Place whites in another large bowl and beat for 1-2 min, until medium peaks form.
  • Stir about a third of whites into yolk mixture and fold in, gently. Then fold in remaining whites. Sprinkle flour on top of egg mixture and gently fold it (don’t overmix on this part).
  • Pour batter into baking dish and bake until golden and the edges pull away from sides of pan (25-30 min).
  • While this is baking, whisk the three milks and rum together in a large bowl. Remove cake from oven and cool on wire rack. Poke holes all over cake using toothpick, and allow to cool for 15 min. Pour milk mixture all over the cake, evenly, and let sit for ~50 min. Cover and refrigerate overnight.
  • Toast coconut– put coconut in a large frying pan on medium heat, stirring frequently for about 5 minutes or until light brown and delicious-smelling. Remove from heat and put coconut into small bowl so it doesn’t continue to cook in the pan.
  • Whip cream, vanilla, and powdered sugar in a large bowl with electric beater until peaks form.
  • To serve: slice cake, adorn with dollop of whipped cream, and sprinkle toasted coconut flake on top.
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Coffee-Infused Chocolate Cake

11 Mar

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Yesterday, a ridiculously rainy day, just spitting rain. I was busy doing taxes (ugh). One of those days. But while Rafe was out climbing, I whipped up a chocolate bundt cake. I finished a tin of cocoa in the making of it!

(Adapted from here, but I made it healthier… added fat-free yogurt and milk)


Ingredients

  • 1 3/4 c flour
  • 1/2 c whole wheat flour
  • 1/2 c cocoa powder
  • 1/3 c splenda sugar blend (or 2/3 c regular sugar)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 3/4 c warm coffee
  • 1/4 c canola oil
  • 1/3 c milk (I used almond)
  • 1/4 c fat free vanilla yogurt
  • 2 tsp vanilla

Instructions

  • Preheat at 350. Grease bundt pan with PAM and dust with cocoa powder.
  • Whisk flour, cocoa, sugar, baking soda, baking powder, salt together in a large bowl.
  • In a medium bowl, whisk together wet ingredients. Add wet ingredients to dry and whisk/stir until combined. The batter will be very thick!
  • Pour batter into bundt pan and bake for ~35 min or until a knife comes out clean from the center. Cool on cooling rack and then invert cake.
  • Serve with vanilla ice cream or just pour a little heavy cream onto it…
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Red Wine Chocolate Cake

14 Feb

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Happy Valentine’s Day to us! We had a lowkey dinner last night and whipped up beet soup (in the vein of all things RED), creamy butternut squash mac & cheese, and red wine chocolate cake.

This was a new recipe for me, based on this. Rafe wanted to put this into a bundt pan (I balked at first, but it was I think it went quite well with the honey whipped cream we made to accompany it.

Ingredients

  • 1 stick butter, softened
  • 3/4 c brown sugar
  • 1/3 c sugar
  • 1 egg
  • 3/4 c red wine
  • 1/4 c plain yogurt
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 3 tbsp cornstarch
  • 3/4 c cocoa powder
  • 1/4 tsp  baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 325. Grease whatever pan you want to use (loaf pan, bundt pan).
  • In a large mixing bowl, cream the butter and sugars. Add egg and vanilla and beat until smooth. Beat in the wine and yogurt– the consistency will be a little weird (egg and wine don’t really get along, but don’t be worried).
  • In a separate bowl, whisk together and sift the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Add to wine mixture slowly, mixing until just incorporated. It should be thick and heavy, but again, don’t be worried.
  • Pour batter into baking pan and bake for 45 min, or top is cracked.

Eat with honey whipped cream (just beat 1/3 c whipping cream with 1-2 tbsp honey until soft peaks form). YUM.

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Grapefruit Cake

12 Feb

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Still working through loads of grapefruit. We flipped through a bunch of similar recipes, and landed on this one. The density and crumb of this cake is pretty astoundingly perfect. It is adapted from Smitten Kitchen below. I love that I’ve used non-fat yogurt for the richness! Hoorah!

Ingredients

  • 1 1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c plain non-fat yogurt
  • 1/2 c splenda sugar blend
  • 3 eggs
  • 2 tbsp grapefruit zest
  • 1/2 tsp vanilla
  • 1/2 c canola oil
  • 1/3 c grapefruit juice
  • 1/3 c grapefruit juice (additional for glaze)
  • 1/2 c powdered sugar (for glaze)

Instructions

  • Preheat to 350. Pam a loaf pan.
  • Sift dry ingredients together (flour, salt, baking powder).
  • Whisk yogurt, sugar, eggs, grapefruit juice, zest, and vanilla in another bowl. Slowly whisk the dry ingredients into the wet. Fold the canola into the batter. Pour batter into loaf pan and bake for ~55 min. Let cool.
  • Meanwhile, whisk 1/3c remaining grapefruit juice and powdered sugar together until thoroughly mixed. Once cake is cool, pour glaze on top of cake and then let sit for ~30 min.

Try not to eat the whole thing in one go.

Chocolate Oatmeal Cookie Cake

4 Dec

So I had been eyeing this recipe (this is adapted from there) and others that similarly used a sneaky, secretly healthy ingredient in cakes… How excellent! A cookie-cake with extra protein!! Love the extra protein.

Made it this morning as Danielle came over and we chowed down after a run around downtown. Best served warm and with a dollop of Cool Whip on top.

Ingredients

  • 1 can white kidney beans (15 oz)
  • 3 tbsp apple sauce
  • 3/4 c quick oats
  • 1.5 tbsp canola oil
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • dash salt
  • 1 tsp baking powder
  • 1/2 c brown sugar
  • 1/2 c choco chips

Instructions

  • Preheat to 350
  • Blend everything (but choco chips) in food processor, very well. Stir in choco chips afterwards.
  • Pour into nonstick or PAM-ed baking pan. Bake for ~20 min.

This could definitely also work with raisins… I was thinking about making this with raisins and choco chips together. Mmmm.

Chocolate Tort with Chocolate Rum Mousse

21 Oct

Also for our wedding, we needed to appease Rafe’s dad, who is a chocaholic. In addition to our wedding cake, we also made and served a chocolate tort cake.

Tort Ingredients (double for 2 cakes, if you want the mousse to be the filling between layers):

  • 2 sticks minus 1 Tbsp butter
  • 7 oz dark chocolate
  • 1 c sugar
  • 4 eggs
  • Rounded tablespoon of flour
Tort Instructions:
  • Pre-heat 350°F. Line an 8-inch round cake pan with parchment paper (no need to if you’re using a non-stick pan).
  • Melt together the butter with the chocolate in a double-boiler. Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
  • Pour the mixture into the pan, and put into the oven to bake for 25 to 30 minutes, until the center is set but still a little wobbly. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate.
Ted’s Rum Mousse Au Chocolat Ingredients:

  • 1 cup semisweet choc pieces (~6 oz)
  • 5 tbsp boiling water
  • 4 eggs, separated
  • 2 tbsp dark rum

Mousse Au Chocolat Instructions:

  • Put chocolate pieces in blender at high speed for six seconds.  Shut motor, scrape chocolate from sides with a knife and add boiling water.  Blend at high speed for ten seconds.
  • Add egg yolks and rum and blend three seconds until smooth.  Fold chocolate mixture into stiffly beaten egg whites.  Chill.
  • This recipe makes eight servings if you were to serve it in separate dishes.  The egg yolks give it body so the mousse won’t collapse and disappear between layers.

DIY Wedding Cake Recipe- Coconut Cake with Coconut Frosting

21 Oct

We just got married last month and did ~3 trial runs of this cake before doing it for real for our wedding. It was a 6-layer coconut cake with coconut frosting and raspberry preserve filling; it served about 20 people, easily and tastily.

Cake Ingredients:     
  •  3 cups sifted cake flour (sift before measuring)
  •  2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound powdered sugar (but less to taste)
  • 4 egg yolks, well beaten *Beat until well combined, about 1 minute
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (or coconut)
  • 1 cup shredded coconut
  • 4 egg whites, well beaten
  • raspberry preserves

Cake Instructions:

  • Pre-heat oven to 350 degrees. Spray 3 – 8″ round cake pans with baking spray.
  • Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined.
  • Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers (mine were perfect at 30 mins).
  • Cut each layer in half lengthwise. Fill each layer with raspberry preserves, up to 1 inch to the edge. Then top with next layer… repeat.
Frosting Ingredients:
  • 2 sticks butter
  • 1-2 teaspoons coconut extract or flavor
  • Smidge of vanilla extract
  • around 1 1/2 c.  powdered sugar, again to taste
  • 3-4 tablespoons cream or milk (or coconut milk)
  • As much coconut flake as you like! (1- 1 1/2 c. flake)
Frosting Instructions:
Cream butter. Add coconut and vanilla extract. Gradually add sugar and flake. To get the snowball look, throw and softly press flake at your cake once the icing is on.