Showing posts with label Chocolate cake. Show all posts
Showing posts with label Chocolate cake. Show all posts

Thursday, February 26, 2015

Tuxedo Cake

My sister came to visit and brought the snow with her. Determined to escape winter, we headed to Florida. We were able to sample Spring with temperatures in the 70s. After our extended weekend trip, it just happened to be my son's birthday. Of all the desserts he could request, this was the cake he wanted. Since the cake is so delicious, my husband told our son that he could pick his birthday cake. This cake is a chocolate cake with whip cream as the frosting then topped with ganache. It is three layers tall. It is my favorite chocolate cake. Also, it is time consuming to make. This is the second time I've made this cake but the first time I remembered to take photos.
Tuxedo Cake
1 cup butter, softened 
2 cups water
1 cup vegetable oil
3 cups sugar
1 cup unsweetened cocoa powder plus extra for preparing the pans
4 cups all purpose flour
4 eggs
1 cup buttermilk 
1 Tbsp baking soda
1 tsp salt
1 Tbsp vanilla

  1. Preheat oven to 350 degrees F.
  2. Spray the pans with nonstick baking spray. Line the pans with parchment paper. Respray with nonstick baking spray. Dust the pans with cocoa powder. Shake off any excess cocoa powder. Set aside.
  3. In a medium saucepan, combine the butter, water, and oil. Heat the mixture over medium heat until the butter melts. Set aside.
  4. In a large bowl, combine the sugar, flour, and cocoa powder.
  5. Slowly add the butter mixture.
  6. Add the eggs one at a time. Mix until incorporated before adding the next egg.
  7. Add the buttermilk.
  8. Add the baking soda, salt, and vanilla. Mix until incorporated.
  9. Evenly divide the batter between the three pans.
  10. Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
  11. Allow the cake to cool for 10 minutes before transferring onto a wire rack to completely cool. 
Frosting:3 1/2 cups heavy cream
1 1/4 cup powdered sugar

  1. In a large bowl, combine the heavy cream and powdered sugar.
  2. Whisk until stiff peaks form.
  3. Cover the top of one of the cooled cakes with the frosting.
  4. Cover with another layer of cake.
  5. Frost the second layer of cake.
  6. Top with the last layer of cake.
  7. Frost the entire cake with the frosting.
  8. Refrigerate for one hour.
4 oz. dark chocolate, chopped/chips
1/4 cup heavy cream
2 Tbsp Golden Syrup
2 tsp vanilla

  1. Place the dark chocolate into a bowl. Set aside. 
  2. In a small saucepan, heat the heavy cream to a simmer.
  3. Pour the heavy cream over the chocolate. Allow to rest for a minute.
  4. Stir in the Golden Syrup and vanilla. Mix well. Set aside for 10 minutes to cool.
  5. Slowly pour the chocolate glaze over the cake. 
  6. Refrigerate for an hour before serving. 
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

One year ago...............................I made Cajun Biscuits.
Two years ago.............................I made Mexican Pizza.
Three years ago...........................I made Blueberry Lemon Pound Cake.
Did you already know.................
-The majority of tuxedos are rented. 
-The formal wear of the tuxedo made its debate in Tuxedo Park, NY.
-The cummerbund is used to cover the bunching of the fabric at the waistband.

Monday, May 28, 2012

Mahogany Cake

Have you ever watched the Food Network Challenge cakes? After the contestants complete these elaborate cakes, they have to move it to the judging table. They have to be so careful not to break their creation. I would have failed the contest. When I made this cake, it came out perfect. Then I decided to move the cake to the cake stand. It cracked. I tried to fill in the crack with additional icing but it didn't disguise it. This Project Pastry Queen recipe was picked by Amanda of Homekeeping Adventures. Please check out the other members posting of the recipe at The Project Pastry Queen and for the icing recipe.
 The cake is really good. My oldest daughter said it tastes similar to the KFC chocolate cake. I did not add any espresso. My children are crazy already! I just added chocolate chips.
Cracked in transport
1 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 cup sour cream
1 1/2 tsp vanilla extract
2 cups sifted cake flour
1 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
4 oz. chocolate chips

  1. Preheat oven to 350 degrees F.
  2. Grease the Bundt pan with cooking spray.
  3. Dust with cocoa powder and tap the excess powder from the pan.
  4. Cream the butter and sugar in a large bowl for about 2 minutes or fluffy.
  5. Add the eggs one at a time and beat for 20 seconds after adding each egg.
  6. In a medium bowl, combine the boiling water with the cocoa powder. Stir until smooth.
  7. Stir in the sour cream and vanilla.
  8. In another medium bowl, combine the flour with the baking powder, baking soda, and salt.
  9. Alternating, add the flour mixture and cocoa powder to the butter mixture. Beat until incorporated.
  10. Fold in the chocolate chips.
  11. Spoon the batter into the Bundt pan.
  12. Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
  13. Allow the cake to cool for 5 minutes and invert onto a rack.
  14. Allow the cake to cool for 20 minutes before icing.
Recipe adapted from The Pastry Queen cookbook.
Did you already know...
-The Food Network Challenge cakes is a show about professional chefs competing for a $10,000 prize in front of a live audience.
-The contestants are assigned different themes they have to compete within 8 hours.
-The cakes have a minimum height requirement.

Monday, February 20, 2012

Mexican Chocolate Fudge-Pecan Cake

My son has nice, thick hair. His hair is so thick that when it becomes too long, his hockey helmet doesn't fit. Then he complains it hurts. Don't we all wish we had thick hair problems?  This weekend, I finally took him to get a haircut. While we were at his appointment, the hairdresser asked him to look in the mirror. He looked up and said he was having a staring contest with .............himself. His reflection blinked the same time as he did informed us. Lesson learn: it will always be a tie (you hope) if you have a staring contest with yourself. I guess if you are going to race your shadow and want to win make sure to run towards the sun. You should win every time. If not, you need to exercise more or be checked out. 
This week for Project Pastry Queen, I picked the Mexican Chocolate Fudge-Pecan Cake. This cake is rich, rich, and rich. My husband loved it but he wanted his glaze without pecans. My youngest daughter suggested to make the glaze and pour it over ice cream next time. My oldest daughter concurred with my youngest daughters suggestion. I made a small heart shape cake and little Bundt cakes. I will admit I forgot to toast my pecans and (as you can see) chop them but I think it tasted wonderful just with all the chocolate glaze on them.
Mexican Chocolate Fudge-Pecan Cake
1 cup butter, unsalted
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 eggs
1 cup buttermilk
3 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt

Directions for the cake:
  1. Preheat oven to 350 degrees F. 
  2. Grease a Bundt pan or cupcake tin generously. 
  3. Dust pan with flour and shake off any excess flour. Set aside.
  4. Melt the butter in a large saucepan over medium low heat. 
  5. Add the cocoa powder and whisk until smooth.
  6. Add the water and whisk until smooth. Do not let the mixture boil.
  7. Remove the saucepan from the heat. 
  8. Add the sugar, eggs, buttermilk, and vanilla to the the cocoa mixture.
  9. Whisk until smooth.
  10. Add the flour, baking soda, cinnamon, and salt. 
  11. Whisk until completely incorporated. There may be lumps.
  12. Pour the batter into your greased pans about 2/3 full.
  13. Bake for 40-45 minutes for the Bundt pan or about 20 minutes for cupcakes. The cake is done when the cake pulls slightly away from the sides of the pan and it feels firm to touch.
  14. Allow the cake to cook in the pan for 20 minutes. 
  15. Remove from the pan by loosing the sides with a knife. 
  16. Spoon the glaze (recipe below) over the cool cake. 
1 cup pecans
1/2 cup butter, unsalted
1/4 cup milk
1/2 cup high-quality coca powder
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
1/2 tsp salt

Directions for the glaze:
  1. Arrange the pecans in a single layer on a baking sheet. 
  2. Toast the pecans for 7 to 9 minutes at 350 degrees F.
  3. Remove and allow to cool and chop.
  4. In a medium saucepan, melt the butter over low heat.
  5. Add the milk, cocoa powder, and powdered sugar. Whisk until glossy.
  6. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans. 
  7. Spoon the glaze over the cooled cake (or ice cream).
Recipe adapted from The Pastry Queen cookbook. 
 Please make sure to check out the other Project Pastry Queen members posting and variations of this wonderful dessert.
Did you already know............. 
-It is believed Christopher Columbus was the first to introduce Europe to the cocoa bean.
-Chocolate didn't become popular in Europe until 1519 when Hernando Cortez observed the Aztec ruler drinking a beverage containing the cocoa bean. He introduced the drink to the rulers of Europe.

Monday, January 30, 2012

American Beauty Cake

Do you watch pageants like Miss America? We normally do not but recently we saw a child beauty pageants television show and my youngest daughter thought it was great. She was ready to enter any pageant she could. I didn't want to discourage her but I have a full time job plus a hockey schedule for my youngest son at this time. So, I took the easy route and said, "You know dear those dress cost a lot of money so you really should talk to Grandmom about making you one. Since it is late, you will have to call her tomorrow." Lucky for me, she forgot all about it. However, today she went with my sister and Mom to look at wedding dresses so she may remember after all.
The only reason why I bring up pageants is this week on PQ was the American Beauty Cake picked by Alice of This Home Plate. My cake will not win any pageants for beauty. Now, talent is another category and it would rock. As my son says, this cake is Awesome! Since my cake didn't look the prettiest no matter what angle, I included a more attractive subject. My son didn't care because he was eating.
This cake takes a day to make since it needs to be frozen for at least six hours. It is a rich, decadent dessert. I did cheat and used store bought mousse. Please check out the other members cake for recipes of the mousse. I would definitely make this again especially for a special occasion like an anniversary. My son enjoyed making it with me since all he did was help with the whip cream but took credit for making the whole dessert. Doesn't he look proud?
American Beauty Cake
1 cup unsalted butter
12 oz. bittersweet chocolate, chopped into small pieces
6 large eggs
1 1/4 cup sugar
1 Tbsp vanilla extract

Dark Chocolate Glaze:
4 oz. bittersweet chocolate, chopped into small pieces
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1 tsp. vanilla extract

To make the cake:
Preheat the oven to 350 degrees.
Line the bottom of a 9 inch cake pan with parchment paper and coat with cooking spray.
Place the cake pan in a roasting or baking pan to make sure it fits.
Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
Melt the chocolate and butter in the metal bowl stirring until smooth. 
Remove the bowl from the saucepan.
In another bowl, whisk the eggs and sugar together.
Whisk the sugar and eggs into the chocolate mixture until well combined. 
Stir in the vanilla and mix well.
Pour the chocolate mixture into the cake pan. 
In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
Bake for 35 to 40 minutes.
Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
On the cooled cake, spread the mousse filling the pan to the top.
Wrap the cake with plastic wrap and freeze for at least 6 hours or up to 3 weeks.

To make the glaze:
Place the chopped chocolate in a medium mixing bowl and set aside.
In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
Allow the glaze to cool at room temperature.
To assemble:
Remove the cake from the freezer and dip the bottom of the pan in hot water. 
Invert the cake onto a plate and then invert the cake onto another plate so the mousse part is on top.
Pour the glaze over the mousse making sure the glaze needs to cover the sides of the cake.
Allow the glaze to set at least one hour.
After the glaze sets, cover with plastic wrap until ready to serve.

Recipe adapted from The Pastry Queen cookbook.
Don't you love his million dollar smile with the missing tooth? He looks like a hockey player.
Did you already know......
-In 1921, a beauty contest was sponsored in Atlantic City to increase newspaper circulation.
-In 1923, Miss Mary Katherine Campbell wins the title Miss America two years in a row. Since her winning, a new rule was instated that no woman can hold the title for more than once.
-From 1929 to 1932, the contest is discontinued due to the Great Depression and bad publicity.
-Miss Maine has never won Miss America.
-The 2012 Miss America winner is Miss Wisconsin, Laura Kaeppeler.