Butternut Miss it Cake

Quite awhile back, I ran across a cake at Dozen Flours Blog, where she raved about this cake. I came across some cubed butternut squash the other day at the grocery store, and picked it up with this cake in mind.  (Isn’t it funny how we will find recipes and store them in the back of our mind until such time as we run across the ingredients while shopping. )  While she suggest making this cake 1 to 2 days ahead of time for the reason that it improves in flavor, I did not plan ahead far enough for that. Still, the cake was delicious.  My sister-in-law and I both thought the cake was very good.  Super moist,  with a nice tight crumb. I can’t imagine how much better the cake would have been, had I waited another day to cut it.  I can tell you that I came back to another slice later in the evening and found it even better that when I had cut it.  I do believe, as mentioned in Dozen Flours post that fresh grated nutmeg is the way to go in this cake.  Powdered nutmeg, while still good just won’t give it the justice it deserves in this recipe. Would I make this again?  Absolutely! Delicious cake!  My sister suggested cinnamon, while it might be nice, I think if you use the freshly grated nutmeg and let your cake sit a day or two, you’ll be rewarded for your patience, without the addition of any other spices.  Try it both ways, I’d love to hear how the cake came out with cinnamon and nutmeg. I followed the recipe as given over at Dozen Flours blog, and although I had the candied ginger, I opted for a Toasted Almond Crunch sprinkled over the top of it instead.

Butternut Miss it Cake

Slightly adapted from Dozen Flours

3 Cups All Purpose Flour

1 tsp. Baking Soda

1 tsp. Kosher Salt

1/2 tsp. Ground Ginger

1/4 tsp. *Freshly* Grated Nutmeg

1 stick Unsalted Butter, softened

1 1/2 Cups Granulated Sugar

1/2 Cup Canola or Vegetable Oil

2 tsp. Pure Vanilla Extract

2 Large Eggs, room temperature

1 Tbsp. Distilled White Vinegar

3/4 Cup Buttermilk

2 1/4 Cups peeled & Grated Butternut Squash, about 8 ounces.   (I used a 12 oz. pkg. Cubed Butternut squash, shredded in the food processor)

Icing:

1 Cup Powdered Sugar

1 tsp. Pure Vanilla Extract

2 to 4 Tbsp. Buttermilk (I used 3 Tbsp.)

1/4 tsp. *Freshly Grated* Nutmeg

1/4 tsp. Kosher Salt

1/4 tsp. Finely Chopped Crystalized Ginger (Optional) or Toasted Almond Crunch

Directions:

Cake:

1. Center a rack in the center of the oven and preheat to 325 degrees F.  Grease and flour a 10 cup Bundt cake pan. (I used Cooking spray for baking.)

2.  In a bowl, combine the flour, baking soda, salt, ginger, and freshly grated nutmeg.  Set aside.

3.  In the bowl of an electric mixer with the paddle attachment, beat butter for 1 minute until thoroughly softened. Add the sugar and beat on medium speed until well combined.  Add the oil, and beat for another minute. Scrape down the bowl and beaters.

4.  Add the eggs, one at a time, beating for 30 seconds before adding the next.  Add the vanilla and vinegar; mix until just combined.  Scrape down bowl and beater.  Add half of the flour mixture, beating just until combine, then add half the buttermilk, mixing again until combined. Alternate with the rest of the flour, and rest of the buttermilk; mixing until just combined. Scrape bowl.

5.  Stir the squash into the batter in two parts, mixing on low-speed.  Mix entire mixture on medium high-speed for 5 seconds.   Transfer the batter to the prepared bundt pan, and smooth the top with a rubber spatula.

6.  Bake in the preheated 325 degree oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool cake in bundt pan for 30 minutes.  Turn cake out onto a wire rack to cool completely.

Icing:

1.  Whisk the powdered sugar, nutmeg, and salt together in a small bowl.  Add the vanilla.  Add the buttermilk a Tablespoon at a  time (I used 3 Tbsp.) until the icing is of pourable, but still thick consistency. Drizzle over cake. Sprinkle cake with the candied ginger, or in my case the toasted almond crunch. Let cake sit for at least 45 minutes before serving to let the icing soak into the cake a little bit.  Serve.

Cowgirl’s Lemon Poppy Seed Pound Cake

I went to my sister in law’s to make coffee cakes. She surprised me with this wonderful, delicious Lemon Poppy Seed Cake.  She had told me about this cake and how good it was, but until you actually get to sample it, the description, even though explained well, just doesn’t do it justice.  If you like lemon cake, give this Lemon Poppy Seed Pound Cake a try. It does NOT disappoint!  I could not get away with just one slice. Yeah, this cake kinda does that to you.

Cowgirl’s Lemon Poppy Seed Pound Cake

From: My sister-in-law – Carol (We don’t know what cookbook it came out of, were trying to track it down)

3 Cups All Purpose Flour

2 Cups Sugar

1/4 Cup Poppy Seeds

2 Sticks Butter, softened to room temperature. (My sister-in-law uses  butter flavored shortening with amazing results)

1 Cup Buttermilk

4 Eggs

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

4 tsp. Grated Fresh Lemon Rind

1/2 tsp. Pure Vanilla Extract

Glaze:

1 Cup Confectioner’s Sugar

1 to 2 Tbsp. Fresh Lemon Juice

Cake Directions:

Preheat oven to 325 degrees F.  In a large mixing bowl, combine all cake ingredients.  Beat on low-speed, scraping bowl often, until all ingredients are moistened.  Beat on high-speed, scraping bowl often, until smooth, about 1 to 2 minutes.  Pour into greased and floured 12 cup bundt pan or 10 inch tube pan.  Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 and remove from pan.  Cool completely.

Glaze Directions:

In a small bowl, stir confectioner’s sugar and lemon juice until smooth.  Drizzle over cake.

Pear Upside down Cake

I’m not really into Pineapple Upside Down Cakes.  They’ve just never appealed to me.  I think it was one of my Mom’s favorite, and I remember it being served often when I was a kid.  That, and a Cherry Nut Cake (Yummy), that was my Dad’s favorite cake.

I came across a Pear Upside down Cake, and it looked delicious!  Pears are one of my favorite fruits.  This cake is moist, chocolaty, and the caramel puts it over the top! If you like pears, give this one a try.

Upside-Down Pear Chocolate Cake
Slightly adapted From: Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

Makes One 9-inch Cake

Ingredients:

1 tablespoon unsalted butter, at room temperature, for pan

Fruit Topping:
1 cup granulated sugar
1/4 cup Water
3 firm but ripe pears, peeled, cored, and each cut into 12 slices

Cake:
¼ cup unsalted butter
4 ounces dark chocolate, chopped
1 cup all-purpose flour
⅓ cup unsweetened Dutch-processed cocoa powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1/4 tsp. cinnamon
¾ cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup Buttermilk milk

Directions:

1. Butter a 9-inch round baking pan. (Do not use a spring-form pan, the caramel will seep out.)
2. To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (This way allows the steam to wash down the sides of the pan, which will prevent any sugar crystals from forming.)
3. Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color, about 13 to 15 minutes. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water.
4. Carefully pour the caramel into the prepared pan and allow it to harden. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
5. Preheat the oven to 350 degrees F.
6. To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally.
7. Sift the flour, cocoa, baking soda, and salt together in a bowl, set aside. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar.
8. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed until light and fluffy.
9. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
10. Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream. This taste great as is too!

Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days. (If it lasts that long!!)

Blueberry Vanilla Chocolate Entremet

Inspiration comes in so many places!  All the food blogs out there and the talent within them.  This is one recipe, I just had to try. I used my own favorite chocolate cake recipe, but followed the recipe for the rest, other then adding a few more layers of cake and bavarian cream.  I had a round cake pan with a removable bottom to build my dessert in.  This cake is delicious and well worth the effort invested in it.

Head on over to Foodagraphy for the recipe and some of the most beautiful inspiration out there on the internet!

The Best Ginger Cookies EVER!! – Sugar Baby Review

Recently, I was sent “Sugar Baby Confections, Candies, Cakes & Other Delicious Recipes for Cooking With Sugar – By Gesine Bullock-Prado” in exchange for a review.   How lucky can one person be?  I was excited to rip open the package and dig this book out, and it does NOT disappoint!   Cooking with sugar can be scary, and while there are a few precautions you need to take, there’s a whole world of sugary confections awaiting you in this book!  This book will guide you through, and open up the world of cooking with sugar.  You’ll find notes from the Sugar Baby throughout the book, with tips on assembly, where to find products, the how’s and why’s and the likes to help you achieve the perfect results.

And, because Sugar Baby couldn’t contain every photo of each of the recipes in the cookbook, or the procedures the author (Gesine) has even set up a companion website to go with the “Sugar Baby” at sugarbabycookbook.com.   Here you will find more help on how to achieve the perfect results in what your making.  I was extremely pleased to know that if I got stuck, there was a place to go for help and guidance!

This is a fun book!  Not only in making the recipes, but in reading them too!  She’ll have you laughing out loud as you read through the book. I love her sense of humor.  She even gives us a recipe for Bubble Sugar that she claims is so much fun, you’ll be inventing excuses just to make it!

There are over one hundred sugary substances to make, organized by cooking temperature and sugar concentration.  While essentially all you need is a pot (a heavy bottomed stainless steel or copper and preferably a thermometer and a stand mixer) and some sugar your ready to rock!  From Rock Candy, (which I’m working on right now) Fudge, Caramels, sauces, candies, pralines, and cakes to puddings, mousses, and the ever so finicky Parisian Macaron’s!  It’s all in here. This is one of those must have books!  If you like sugar (and who doesn’t in one form or another) this is the book to reach for.   She arms us with all the information, not to mention motivation we need to get into that kitchen and transform sugar into delectable works of sweet confections and desserts.

I am a Caramel Fan, and went a little crazy with caramel making.  I made Fleur de Sel Caramels.

I followed the recipe, omitting sprinkling the salt on the top of the caramels, following the requests of family members.  But if you decide to sprinkle the salt on top, it’s heavenly!

I also made the caramel sauce, not only because I like it on Ice Cream, but because I wanted to make “The Jackie, OH! Cake!  This cake is a blast of chocolate.  With bittersweet chocolate in the cake along with a substantial amount of cocoa (1 1/2 Cups) this cake will satisfy any chocolate craving you may have.  The cake is moist and fudge-y and the frosting is to die-for! You make an Italian Buttercream, to which a cup of Caramel sauce is added! I wasn’t sure I was going to be able to frost the cake, my family kept taking a spoonful here, and a spoonful there! Then cake crumbs are adhered to the sides of the cake.  I decided to crumb the top of my cake also, just to savor every last crumb of the cake!

And last, but certainly not least I made: The Best Ginger Cookies EVER!! After making and tasting these I will have to agree, that these very well may be the best Ginger Cookies ever!

The Best Ginger Cookies EVER

This was one of my most popular cookies at my shop in Montpelier – it’s a molasses cookie with ginger aspirations.  The crystallized Ginger is the “chip” in the mix, and it adds a tang and a chew unlike any other ginger cookie.  The cookie itself, without the additional ginger chunks, is crisp around the edges, chewy in the center, and full of exotically spicy flavor. – Gesine Bullock-Prado

From: Sugar Baby

2 cups unsalted butter, room temperature

2/3 cup granulated sugar

1 cup brown sugar, firmly packed

3/4 cup molasses

2 eggs

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 tablespoons ground ginger

2 teaspoons cinnamon

1 teaspoon ground cloves

1/2 teaspoon nutmeg

1 teaspoon salt

1 teaspoon white pepper

1 cup chopped crystallized ginger

1 cup sanding sugar

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, brown sugar, and molasses until light and fluffy.  Add the eggs, one at a time, incorporating well after each addition.

In a separate bowl, whisk together the flour, baking soda, and six spices.  With the mixer on low-speed, gently add the flour mixture.  Be very careful not to overmix; stop the mixer just as you are positive that the flour is completely incorporated.

Fold in the crystallized ginger and chill the dough, covered, for a few hours or overnight.

Using a large cookie scoop, scoop the cookies and dip them in sanding sugar so that they are completely coated.  Place the cookies on a parchment-lined sheet pan, spacing them 2 inches (5cm) apart to allow for spreading.

Bake for about 15 minutes.  The cookies will crack a bit but should still be soft in the middle.  Place on wire racks to cool.

Makes approximately 30 cookies.

You can find the Author (Gesine Bullock-Prado) baking and cooking sugar at her website too!  You’ll find recipes, how to’s, humor, step-by-steps and the link to order her confectionery’s!

What are you waiting for, get in the kitchen and do some sugar cooking! You’ll be glad you did!

Baked Alaska for my Birthday!

Thankfully, my birthday only comes once a year! Even then, it seems a little much! Isn’t it funny how we start out wishing and even adding time to our birthday? (She’s 15 months old, he’s 2 1/2, or the little girl who’s wanting to be older, I’m almost 9!) Gone are those days for me!  However, the tradition of getting to pick what you want for your birthday, and even looking forward to it, NEVER seems to go away! (Thank Goodness!!) And, if you can’t make up your mind what you want for your birthday, just make both! Your family will love you for it!!

(Luscious NY Style Cheesecake with a Delicious Strawberry Sauce, Recipe coming soon! I couldn’t make up my mind which I wanted. So I made Both!!)

I made my baked Alaska in my 13 inch Pain de Mie Pullman Bread pan. (By the way, I love this website, take a look around!)  Here’s how I made my Baked Alaska.  Bake your favorite cake in a (1/2 sheet pan) Cookie sheet. ( Bake until cake springs back when lightly touched, approximately, 15-20 minutes.  Remove from oven, let cool for 10 minutes, then invert cake onto a clean kitchen towel to cool completely.  Spray the inside of the pan you’re gonna use to make your baked Alaska, and put plastic wrap inside your pan, allowing extra to hang over on the sides. (This will aid in removing the baked Alaska from the pan.)  Measure your pullman bread pan. Mine on the inside was 4 inches, so I cut my cake at 3 3/4 inches,  cutting a total of 4 cake layers.  Lay a strip of cake in the bottom of your pan, and then a layer of slightly softened ice cream over the cake layer. Freeze for an hour.  Lay another strip of cake and slightly softened ice cream over the first layers. Freeze for about an hour.  Lay a strip of cake and your final slightly softened ice cream over the previous layers, and stack the final strip of cake over the ice cream.  Fold the plastic wrap over the cake and ice cream layers (Your pan should be full now) and freeze for several hours or overnight.  To release your cake and ice cream from the pan, use a blow torch and heat the outside of the pan, until it slips out, or dip in hot water until the cake is loosened from the pan. Release the cake unto a covered board, and place back in the freezer for approximately 1 hour.  Make your meringue. (Remove plastic wrap).  Frost the cake with the meringue, spreading the meringue all the way to the bottom of the sides of the cake, and lightly toast your meringue with a mini chef’s blow torch, or bake briefly in a very hot oven, till lightly toasted.  Freeze cake until ready to serve.

Sadly, my blow torch was out of fuel and we just ate it the way it was, without toasting it. It still taste good just the way it was.

 

Doll Birthday Cake

Oh, to be 8 again!!   But you know when you hit 8 years old it is a big deal!!   My Grand daughter Anna, wanted a Doll Birthday Cake for her 8th birthday, and I aimed to please!  The birthday girl was pleased and excited.

Now, if  your kids are like my Grand kids, they lick off all the frosting, and the cake goes in the garbage!  But that’s what Birthdays are for, having your cake and eating it (er, in this case, not eating it) too!

Here’s a recipe for a Chocolate Cake, that just might make them go ahead and eat that cake too! This is my Mother-in-law’s favorite cake.

Perfect Chocolate Cake

By: Southern Living

Cake:

1 Cup Unsweetened cocoa
2 Cups  Boiling water
1 Cup Butter or margarine, softened
2 1/2 Cups Sugar
4 Large Eggs
2 3/4  Cups Flour
2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp Salt
1 1/2 tsp. Vanilla extract

Filling:
1 Cup Whipping Cream
1 tsp Vanilla extract
1/4 Cup Powdered Sugar, sifted
Frosting:
1 Cup Semi-sweet chocolate Chips
1/2 Cup Half and half cream
3/4 Cup Butter
2 1/2  Cups Powdered sugar, sifted

Cake:
1. Combine cocoa and water; stir until smooth. Set aside.
2. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3.Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low spped just until  blended after each addition. Stir in vanilla. Do not overbeat.
4. Pour batter into 3 greased and floured 9 inch round cakepans. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans, on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Whipped cream filling between layers; spread Perfect Chocolate Frosting on top and sides of cake. Chill.

Whipped Cream Filling:
1. Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form. Cover and chill.

Perfect Chocolate Frosting:
1. Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring  until chocolate melts. Remove from heat; add powdered sugar, mixing well.
2. Place saucepan in a large bowl of  ice. Beat at low speed with an electric mixer until frosting holds its shape and loses its gloss. Add a few drops of half and half, if needed, to make a good spreading consistency.

Here’s the Birthday Girl with her cake.  I used a white crusting buttercream for the frosting that you can find here.

German Chocolate Cake

Contrary to the name of this delightful, tasty cake, this cake did NOT originate in Germany! It can be traced back to 1852 when Englishman Sam German developed a brand of Dark Baking Chocolate for the American Baker’s Chocolate Company.  The Product, Baker’s German Sweet Chocolate, was named in honor of him.    In 1957, the original recipe for “German’s Chocolate Cake”, was sent by a Dallas, Texas homemaker, to a local newspaper.  The recipe used the baking chocolate introduced 105 years prior and became quite popular.  General Foods, who owned the Baker’s Brand at the time, took notice and distributed the cake recipe to other newspapers in the country.  Sales took off, increasing sales by as much as 73%!  The possessive form  (German’s) was dropped  by subsequent publications, forming the “German Chocolate Cake” identity we know today and giving the false impression of a German origin.

This version of German Chocolate Cake, comes from Diana’s Desserts and is the best chocolate cake recipe I have ever eaten!  If you make nothing else, at least make the cake. It could well become your go-to chocolate cake recipe, it’s that good!

German Chocolate Cake

By: Diana’s Desserts

A Delicious chocolate layer cake that could very well be your go to Chocolate Cake Recipe.

Cake Ingredients:
1/2 cup boiling water
4 ounces German’s Chocolate or Milk chocolate, coarsely chopped
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks/8oz/226gm) unsalted butter, softened
4 large eggs, separated
1 teaspoon vanilla extract
1 cup fresh buttermilk

Coconut-Pecan Filling and Frosting (see recipe below)

Chocolate Buttercream Frosting (see recipe below) optional

Pecan Halves, for decoration (optional)

Instructions:
To Make Cake:
Preheat oven to 350 degrees F (180 degrees C). Spray three 8-inch round cake pans with softened butter or nonstick vegetable cooking spray. Dust with flour and tap out any excess. Set aside.

In a medium heat-proof bowl, pour the boiling water over the German’s Chocolate (or milk chocolate, if using). Stir until smooth and set aside. In another medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In  the bowl of a stand mixer on medium high, beat the sugar and butter until very light, 1 to 2 minutes. Add the egg yolks, one at a time, beating until well incorporated. Reduce mixer speed to low and add the chocolate mixture and vanilla. Add the flour mixture by thirds, alternating with the buttermilk and ending with the dry ingredients.

Thoroughly clean the mixer beaters. In a medium bowl, beat the egg whites to soft peaks. Gently fold a half cup of the beaten egg whites into the batter to lighten it. Fold the remaining whites into the batter.

Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean, 30 to 35 minutes.
Cool in the pans on a wire rack for 15 minutes. Use a knife to loosen the cake from the sides of the pan and invert onto the wire rack to cool completely.

To Fill, Frost and Assemble Cake
Place one layer on a cake plate, top with one third of the Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. You can leave the sides of cake plain, OR just fill cake layers with Coconut-Pecan Filling. Frost the top of cake with the Coconut-Pecan Frosting; then spread the Chocolate Buttercream Frosting on sides of cake. Garnish cake with pecan halves around top edges of cake for a decorative touch. Serve or store cake in an airtight container at room temperature.

Makes 12 servings.

Coconut-Pecan Filling

Makes 3 1/2 cups

Ingredients:
1 cup granulated sugar
1 (12 oz.) can evaporated milk
1/2 cup (1 stick/4 oz./113g) unsalted butter
3 large egg yolks
1 teaspoon vanilla extract
2 1/3 cups flaked coconut
1 1/2 cups chopped pecans

Instructions:
Make the filling:

In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Stir in coconut and pecans. Stir occasionally, allow to cool to room temperature before filling and frosting the cake.

Chocolate Buttercream Frosting (optional)

Makes about 2 cups frosting

Ingredients:
6 tablespoons unsalted butter, softened
2 2/3 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

Instructions:

In a large bowl, cream the butter. Add confectioners’ sugar and cocoa alternately with milk; beat to spreading consistency, (additional milk may be needed). Stir in vanilla.

Chocolate Peppermint Ice Cream Cake!

This cake is Fantastic, Delicious, and filled with Peppermint Ice Cream!  I took a short cut because I was pressed for time due to the Holidays! I used Pillsbury Moist Supreme Dark Chocolate Cake Mix (Delicious!) and Eddy’s Peppermint Ice Cream. My Grand-daughters friend, Nikki had come over to spend the weekend with Alexis, and Nikki’s Birthday was December 19th. She’s an awesome kid, and I wanted to make sure she had a Birthday cake while at our house. She likes Chocolate (who doesn’t??) and she likes Peppermint and I thought what better than to make her a cake with the ice cream to boot! She was delighted and must have Thanked me a million times for her Birthday Cake! :’)

I have the Wilton, Heart Tasty-Fill Cake Pan Set, that makes a heart in the center of your cake. You can fill it with Ice Cream or Mousse or whatever you might like to fill it with! Not only does it make a great Birthday cake, but it would be great for Christmas and Valentine’s Day too!

I baked the Dark Chocolate Cake the night before. When your ready to fill, fill the cakes with Ice Cream and set in the freezer. I set my cake in there for about an hour and then pulled it out to frost it.  I didn’t worry too much about smoothing the sides and top of the cake due to it being an Ice Cream Cake. After I frosted it, we put it back into the freezer to set until ready to cut!  This cake was delicious and fun to make! The recipient was tickled and because the weather is cooperative and really cold right now, we were able to send the leftover cake home with her!   Happy Birthday Nikki!!

Update:  I ran across a blog that has a Heart Cake Tutorial, showing you how to make a heart shape in your cake if you don’t want to purchase the cake pan set! How Cleaver! Take a look at I Am Baker Blog. Great site, with great recipes!

Chocolate Raspberry Bavarian Cake

This can be described in one word: Superb!!   Delicious!!  This recipe comes from Nick Malgieri’s book:  “Chocolate – From Simple Cookies to Extravagant Showstoppers”. I picked this book up on clearance from a book store for a bargain price of $7.99 years ago. This book is one of my favorites! You will not be disappointed in this recipe.  The chocolate sponge base is moistened by a simple raspberry syrup. The mousse is intensely flavored raspberry mousse that is just out of this world.  A thin layer of ganache separates the layers, and it gets decked out with raspberries and shaved chocolate, making this a special occasion, show stopper dessert cake!  This recipe comes together in record time. Once you get the cake baked, it just a matter of steps, that take no time at all to complete.  Don’t miss out, make it today!

Chocolate Raspberry Bavarian Cake

“The light raspberry Bavarian cream is a perfect foil to the moist genoise layers and thin layers of chocolate filling. Serve this for a very special occasion – especially since it can be made entirely in advance and just finished off on the day you’ll serve it”.

Makes 1 – 10 inch cake, about 12 servings

By: Nick Malgieri – Chocolate: From Simple Cookies to Extravagant Showstoppers

Raspberry Syrup

1/4 Cup Sugar

1/3 Cup Water

1/4 Cup Raspberry Liqueur

Chocolate Filling

1/2 Cup Heavy Whipping Cream

4 oz. Semisweet Chocolate, cut into 1/4 inch pieces) (I used Callebaut Semi Sweet Chocolate Disks)

2 Tbsp. (1/4 stick) Unsalted Butter

Raspberry Bavarian

Two 10 oz. pkgs. Frozen Raspberries

3/4 Cup Sugar

1/3 Cup Raspberry Liqueur

1 1/2 Envelopes Unflavored Gelatin

2 Cups Heavy Whipping Cream

One 9 inch Round Chocolate Genoise, page 30, baked and cooled

Finishing:

1 Cup Heavy whipping Cream

Chocolate Shavings, (page 392) (I used Callebaut Semi Sweet Chocolate Disk, and put them through my food processor)

One 1/2 pint basket raspberries

Confectioner’s Sugar

One 10 inch springform pan

1.  For the syrup, combine the sugar and water, bring to a boil and cool.  Stir in the liqueur.

2.  For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes.  Whisk in the butter until smooth and cool.

3.  To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away the seeds. Cool.  Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes.  Place bowl over simmering water to make liquid again,  then whisk into cooled puree. Whip cream and fold it in.

4.  Slice genoise into two layers and place on in the bottom of a 10 inch springform pan. Moisten with half the syrup. Whip cooled chocolate filling to lighten and spread half of it over cake layer;  pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian.  Chill to set.

5.  To unmold, run a small knife between dessert and mold and lift off side of pan.  Whip the cream and spread over the sides of pan. Press some of the chocolate shavings into the cream. Arrange the raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioner’s sugar.

My Notes:  I didn’t have a 10 inch springform pan on hand, so instead I baked my Genoise cake in an 8 inch pan, and then used my 9 inch cake ring to put the cake together with.  Came out perfect.  My cake layers are thicker, and I had a little bit of Raspberry Mousse leftover, that my husband loved me for. Other than that, the recipe came out excellent and tasty!! Just as described in the recipe. This cake goes in my Favorites folder and will be made again and again!

On the last picture you can see that my Raspberry Mousse has slightly discolored. If you use a plastic fine mesh strainer, to press your raspberries through, this will not happen. All I have is a  metallic one, so I have some discoloration.

Recipe also available here