Siren's Chocolate Cake ~ #TheCakeSliceBakers

You will hear the Siren calling to you to come and get a slice or 

two of this amazing chocolate cake paired with raspberries

Mexican Chocolate Cake ~ #TheCakeSliceBakers

This Mexican Chocolate Cake is cuteness overload and the Chocolate 

Ganache Frosting is the crowing glory of this fun-size cake.

Turkish Delight Bundt Cake ~ #BundtBakers

Our #BundtBakers theme this month is One Thousand and One Nights.  As soon as I saw the theme I immediately thought of Turkish Delight.  And as soon as I thought about Turkish delight I thought about a candy bar from Australia called Turkish Delight, which is a turkish delight jelly covered in milk chocolate. I decided to turn it into a bundt cake.

Reese's Peanut Butter Cup Bundt Cake #BundtaMonth

I was definitely excited when I found out that the theme for this month's #BundtaMonth was candy. Who wouldn't be thrilled to be asked to "bake us a bundt using your favorite candy"? Now my only problem was that I have two favorite candy bars - one from Australia and one from the US.  Which one should I use to make my bundt?

A mix of chopped cherries and coconut, smothered with Cadbury dark chocolate, the Cherry Ripe has always been from favorite chocolate in Australia.  It is also the oldest chocolate bar in Australia. However, I can't seem to resist little cups of chocolate filled with peanut butter - the Reese's Peanut Butter Cup - that has always been my favorite chocolate in the US.  In the end it was an easy decision because I did not have enough Cherry Ripes in my secret stash, and Reese's Peanut Putter Cups are more readily available for the majority of people.  The Cherry Ripe bundt will have to wait for another day.

I wasn't sure if I should just wing it, but then I found this recipe at Wee Eats and it seemed to be just what I was looking for. After a few slight changes I was ready to bake.  To get a deep, dark chocolate color and flavor this recipe uses Dutch-process cocoa.  This type of cocoa is produced from beans that have been treated with an alkali that neutralizes the acidity.  It therefore it does not react with baking soda and needs to be used in recipes that contain baking powder, or a recipe that has other acidic ingredients in proportionate amounts, hence the sour cream. For a more detailed breakdown I found that David Lebovitz has an excellent explanation on his website, which can be found here.

The Cake Slice Bakers July 2013 - Boston Cream Pie-lets

It is so hard to believe that we only have a short time left baking from Vintage Cakes by Julie Richardson. Each month has produced some beautiful creations and it is really hard to pick a favorite from the cakes that The Cake Slice Baker's have baked. I am sure that it is a cookbook that I will return to again and again.

This month's choice is the Boston Cream Pie-lets - such a cute name.  I would call this recipe a deconstructed Boston Cream Pie because it is actually made in individual pudding cups, which is a wonderful idea because you can add more of the good stuff- that delicious vanilla pudding.

Of course the name Boston Cream Pie is a misnomer because it isn't a pie at all, it is a cake.  So how did it get the name?  The Boston Cream Pie was the the invention of the chef at the Parker House Hotel in Boston in 1856, and back then it was known as the Parker House Chocolate Pie. Even when it was created it was still really a cake, but was probably baked in a pie tin, which were more common than cake tins, and was therefore known as a pie. I guess the name just stuck. Did you know that it is also the official dessert of Massachusetts?

I was really looking forward to trying this recipe because I have never made a cake that starts with whipped cream and I was really curious as to how it would turn out. I prepped everything I needed and got ready to bake the cake. After I added the cream to the mixer I turned it on to high speed and started whipping it. I swear I only turned my back for a minute to grab the measured sugar so I could pour it in and I turned back to a bowl cream that was beyond "soft, droopy peaks". My heart sank as that was the last of my cream, and I didn't really want to face Costco on the weekend. I tried to convince myself that it may still be ok, so I added the sugar and kept my fingers crossed.  In hindsight I should have crossed my toes too because what I ended up with was a bowl of separated cream and sugar. Oh, and I had just used the last of my sugar too. Here I come Costco! Moral of the story - do not turn your back on your cream. It is better to err on the more droopy side than the stiff peaks side.

Once I returned from Costco with my cream and sugar (and a few other items - darn you Costco, why can't I just buy what I went in for?) I was ready to start again. This time I watched the mixer like a hawk and stopped at "soft, droopy peaks" and I am happy to report that the rest of the mixing was uneventful and the cake came out perfectly.  I loved both the taste and texture of this cake and it is going to be my go-to recipe whenever I need to make a layered dessert.  The recipe suggests keeping the leftover cake to snack on later but I am suggesting that you just snack on it straight from the pan while it is warm, but I do caution you that once you start snacking you will not be able to stop.

After looking through my cupboards for suitable pudding cups I decided to try a variety of containers to see what worked best.  I tried a ramekin, a lowball glass, a teacup, a wine glass, a tumbler, and finally some Chinet plastic cups. The ramekin and the plastic cups were the easiest to work with because they had even sides.  Although it is nice to see the layers of the pie-lets, I thought it was kind of fun to have them hidden under layer of chocolate so everyone got a surprise when they dug their spoons in, so I would probably just go with all ramekins next time.

The Boston Cream Pie-lets were another winner. I sent the six I had made in plastic cups to some of my daughters college friends and they declared them delicious and they were gone in no time. They reminded me a little bit of a tiramisu without the coffee flavor, and they were definitely sweet so a little went a long way.  I think they would make a great dessert if you had to bring something to an office potluck, or a picnic, or even a bake sale because you could make them in small plastic cups which would be so easy to eat.

Please join me in visiting my fellow Cake Slice Bakers to see their wonderful creations.

Boston Cream Pie-lets
(Printer Friendly Recipe)

Ingredients ~ Cake

• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1½ cups heavy cream, cold
• 1¼ cups sugar
• 3 eggs
• 2 teaspoons pure vanilla extract

Ingredients ~Pudding

• 1 vanilla bean
• 4 cups milk
• 1 cup sugar
• 8 egg yolks
• ½ teaspoon fine salt
• ¼ corn starch
• 4 tablespoons unsalted butter, cubed

Ingredients ~ Ganache

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate or bittersweet, chopped or chips

Preparation ~ Cake

1. Center an oven rack and preheat oven to 350℉.
2. Grease a 13x9-inch cake pan and set aside eight 6-ounce pudding cups.
3. Sift together the flour, baking powder, and salt in a bowl and whisk to make sure they are well combined.
4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream on high speed until soft, droopy peaks form. 
5. On medium-low speed, add the sugar in a steady stream  and then return the mixer to high and continue to whip the cream until stiff peaks begin to form. 
6. Return the mixer to low and add the eggs one at a time, followed by the vanilla.
7. With the speed still on low stir in the flour mixture in three parts, making sure to scrape down the sides of the bowl after each addition to ensure all the ingredients have been incorporated fully. 
8. Pour the batter into the prepared pan and bake on the center rack until the cake springs back in the middle when lightly touched, about 30 minutes.
9. Cool the cake in the pan on a wire rack until it is room temperature. While the cake is cooling make the vanilla pudding.
10. To assemble the cake, use a 2¾-inch round biscuit or cookie cutter to cut 8 circles in the cake directly from the pan. Carefully remove them from the pan and, using a serrated knife, cut each one in half horizontally to create two layers per cake (keep the leftover cake to snack on). Spoon 3 tablespoons of the warm pudding into the bottom of each pudding dish. Set the bottom half of the cake on top of the pudding, then spoon another 3 tablespoons of hot pudding and cover it with the top half of the cake. Cover the pie-lets  with plastic wrap and refrigerate for at least 4 hours to set up.  Once they are firm, spoon 2 tablespoons of warm chocolate ganache over each one and allow the dessert to sit at room temperature for 30 minutes before serving.  Well wrapped and refrigerated they will keep for up to 5 days.

Preparation ~ Pudding

1. Split the vanilla bean in half lengthwise using a paring knife, scrape out the seeds from the pod and put them, along with the pod, into a large saucepan. Then add the milk and ⅓ cup of sugar. 
2. Place the pan over medium heat and heat until the milk is hot but not boiling. 
3. While the milk is heating, thoroughly whisk together the yolks, the remaining ⅔ cup of sugar,  and salt, and then blend in the cornstarch. 
4. Slowly whisk in a third of the hot milk into the yolk mixture to temper it and prevent scrambling.
5. Pour the mixture back into the pan with the remaining milk and gently cook over medium-low heat, whisking continuously, until the pudding just begins to thicken and has been bubbling for about 1 minute. 
6. Strain mixture through a fine mesh sieve into a clean bowl and whisk in the butter until melted. 

Preparation ~ Ganache

1. Once the pie-lets have chilled for approximately 3.5 hours, prepare the ganache.
2. Place the chocolate into a medium heat-proof bowl. 
3. Heat cream in a medium saucepan set over medium low heat. Stir occasionally until the cream starts to simmer. 
4. Remove the cream from heat and pour over chocolate. Swirl the bowl to ensure all the chocolate is coated. 
5. Cover the bowl with a lid and let the cream and chocolate sit together for 5 minutes. 
6. Remove the lid and stir the cream and chocolate together. First start with small circles in the center and gradually increase until all the chocolate has melted and the mixture is smooth. 
7. Set aside for 30 minutes so that it becomes creamy (makes about 1½ cups).

Recipe from Vintage Cakes by Julie Richardson

The Cake Slice Bakers June 2013 - Black and White Cake

I am extremely late with last month's cake.  I just seemed to lose my baking mojo, and each time I thought about getting ready to bake this cake something else seemed to need my time and energy.

The cake that was chosen by the Cake Slice Baker's for June was the Black and White Cake which is described in Vintage Cakes as "the reverse of the classic white cake with chocolate frosting: two thick layers of the darkest chocolate cake, slathered with bittersweet ganache and then covered with vanilla bean buttercream". Sounds pretty decadent doesn't it?

Although there are a lot of components to the cake, breaking it up over a couple of days makes the task seem less daunting.  I ended up baking the cake and making the ganache and buttercream, and assembling part of the cake one day and then completing the frosting and adding a ganache topping the following day.  Really, it is not a difficult cake to make at all, you just need to work out the timing.

As usual I had a few ideas to change the cake just a little - however, I did stay true to the basic recipe, which is the point in baking from this book and along with the group.  I decided that I wanted to lightly brush the layers with a mixture of coffee and Kahlua to add a little moistness and a flavor kick to the cake, and I ended up making a little extra ganache to pour over the top of the cake. Also, contrary to what the actual directions state I trimmed the tops of my cakes just a little and placed the top side down on the serving plate because I find that the bottom of the cake absorbs moisture better when brushing the cakes, and I did this with the second layer too. Oh, and I added a few drops of black food coloring to my ganache.  Call me crazy but I just do not like my ganache looking so red in my photos, and I am still learning about photography and editing photos, so I don't know how to fix this later.

This cake got rave reviews from all who tried it.  It had something for everyone - a deep, dark chocolate flavor for the chocoholics, and a lovely sweet vanilla flavor for the vanilla lovers. Also, it really does develop a great flavor if left for a couple of days in the refrigerator, but make sure you allow it to come to room temperature before serving.

































Please visit The Cake Slice Bakers blogroll page for links to all of my fellow baker's cakes.  I am about to head over there myself since I make it a rule not to peek at the other cakes before I get mine up on my blog.  I can't wait to see all of their delicious creations. Oh, and don't forget that we have a Facebook page too and would love for you to visit - there you will see not only our monthly group baking project, but also all of the other goodies we bake and some great tips.


Black and White Cake
(Printer Friendly Recipe)

Ingredients ~ Cake

• ¾ cup Hershey's Special Dark Cocoa
• ⅔ cup hot coffee 
• ½ cup sour cream
• 1 tablespoon pure vanilla extract
• 1½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1¼ cups dark brown sugar
• 1/3 cup granulated sugar
• 2 eggs, room temperature
• 2 egg yolks, room temperature
• 2 tablespoons hot coffee (optional)
• 2 tablespoons Kahlua (optional)

Ingredients ~ Ganache

• 1 cup heavy cream
• 8 oz. semisweet or bittersweet chocolate, chopped or chips

Ingredients ~ Buttercream

• 6 egg whites
• 1¼ cups sugar
• ¼ teaspoon cream of tartar
• 2 cups unsalted butter (1 pound), room temperature and cut into cubes
• 2 teaspoons pure vanilla extract
• Pinch of salt

Preparation ~ Cake

1. Center an oven rack and preheat the oven to 350℉. 
2. Line two 8-inch round baking pans with parchment paper. Grease each pan with cooking spray. 
3. In a small bowl, combine the cocoa powder and hot coffee, add the sour cream and vanilla and stir until well mixed. 
4. In a medium bowl, sift together the flour, baking soda, and salt and whisk to combine. 
5. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter  and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl as needed. Add the eggs and egg yolks one at a time, adding the next one just as the previous one has been incorporated.
6. Turn the mixer speed down to low and add the flour mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with the flour, making sure to scrape the sides of the bowl as you go to fully incorporate the ingredients.
7. Divide the batter evenly between the two prepared pans. Smooth the tops and tap each pan on the counter a few times to allow air bubbles to escape. 
8. Bake in the middle of the oven for 35-40 minutes - cakes are ready when the center spring back lightly when touched.
9. Cool the cakes in the pan for 30 minutes before inverting them and placing them top side up on a cooling rack to cool completely before assembling. 
10. Combine the hot coffee and Kahlua.
11. To assemble the cake, lay one of the cakes, top side up, on a serving plate (see my note above for my variation).  Using a pastry brush, gently brush the cake with the combined coffee-Kahlua mixture. Using a metal spatula frost the top with about ½ cup of ganache, spreading it just a little inside the edge of the cake. Refrigerate for about 5 minutes to allow the ganache to firm up. Remove the cake from the refrigerator and spread about 1 cup of the buttercream, covering the ganache, and taking it all the way to the edge of the cake. Align the second cake on top of the buttercream, top side up (see note above), gently brush the cake with the combined coffee-Kahlua mixture, and frost it with another ½ cup cup of ganache and chill it in the fridge for another 5 minutes. Once chilled, spread a thin layer of buttercream all around the cake, creating a crumb coat. Place in the fridge for about 10 minutes to firm up the thin layer of frosting. Frost the cake with the remaining buttercream. Decorate the top of cake with the remaining ganache in desired. 

Preparation ~ Ganache

1. Place the chocolate into a medium heat-proof bowl. 
2. Heat cream in a medium saucepan set over medium low heat. Stir occasionally until the cream starts to simmer. 
3. Remove the cream from heat and pour over chocolate. Swirl the bowl to ensure all the chocolate is coated. 
4. Cover the bowl with a lid and let the cream and chocolate sit together for 5 minutes. 
5. Remove the lid and stir the cream and chocolate together. First start with small circles in the center and gradually increase until all the chocolate has melted and the mixture is smooth. Allow to sit up to a couple hours to become creamy. 

Makes about 1 ½ cups

Preparation ~ Vanilla Buttercream

1. Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the bowl of a stand mixer. 
2. Place the bowl over (not touching the water) a saucepan of simmering water. The mixture will be thick at first but will become more fluid-like as it heats. 
3. Continue to gently whisk the mixture until very hot to the touch (130℉ on a candy thermometer).
4. Move the bowl to the stand mixer and, using the whisk attachment, whip the whites and sugar mixture together on medium-high speed until it has tripped in volume and it is is thick and glossy, and holds stiff peaks, about 4 minutes. 
5. Turn the mixer down to medium-low speed until the bowl is cool to touch. 
6. Turn the speed back up and add the butter, one cube at a time, adding the next just as the previous one has been incorporated. During the mixing the frosting will, at one stage, look as though it has curdled, but it will come back together.
7. Once all the butter has been added, and the frosting is fluffy and creamy, add the vanilla and salt until combined.

Makes about 5 cups. This buttercream, covered with plastic wrap will last for 2 days at room temperature or 7 days in the refrigerator.  If refrigerated it needs to come to room temperature before use.  Also the buttercream will need to be re-whipped before use.

Slightly adapted from Vintage Cakes by Julie Richardson.

Espresso and Cream Bars

To me, one of the most enjoyable past-times is drinking a great cup of coffee.  I am extremely partial to the coffee produced by Coffees of Hawaii, and in particular their Ka'u.  I didn't really become a coffee drinker until about ten years ago.  Growing up, tea was the drink of choice in my family, and if we did have coffee it was always instant.  That is probably why I didn't like coffee back then.  My taste has definitely changed now and our coffee is always freshly ground before we brew it, and then it is timed to perfection.

Of course I love coffee desserts too - tiramisu, affogato, Kahlua brownies, coffee ice cream are all favorites.  I really wanted to create some type of bar cookie and I thought the flavors of espresso and cream would be perfect.  I did a quick search but didn't find exactly what I was looking for so I used components from a few different recipes to come up with my bars.  I used the base from a berry tart that I recently made, the cheesecake filling is from Bakerella, and the ganache topping is from the LA Times.  The combination was delicious.





Once all of the steps were complete I put the tart in the refrigerator overnight so that the ganache could harden.  After a few photos I cut it into bars.  I have already put it into containers so that my girls can take it to school tomorrow and share with their friends.  Having these in the house is just too dangerous for me - before I knew it I would have eaten way too many.

Espresso and Cream Bars

(Printer Friendly Recipe)

Ingredients

Base -

• 1 cup (2 sticks), melted and cooled
• ⅔ cup sugar
• 2½ cups all-purpose flour
• 1 teaspoon of salt

Filling - 

• 2 (8 oz.) packages cream cheese, softened
• ½ cup sugar
• 1 Tablespoons flour
• 2 eggs
• ¼ cup heavy whipping cream
• ¼ sour cream
• 2 teaspoons vanilla
• 2 teaspoons espresso powder
• 2 teaspoons hot water

Ganache Topping -  

• 10 ounces premium-quality white chocolate, finely chopped 
• 2/3 cup heavy cream
• 1 1/2 tablespoons unsalted butter, at room temperature

Decoration -

• 1 cup powdered sugar, sifted
• 1 teaspoon espresso powder
• 5 teaspoons hot water

Preparation

Base -

1. Preheat oven to 350°F
2. Grease a square tart tin that has a removable base.
3. Stir together the butter and sugar in a large mixing bowl.
4. Add the flour and salt and stir to make a soft dough.
5. Press dough evenly into base and side of square tart tin with fingertips.
6. Put the tin on a baking tray and bake for 12-15 minutes, until pastry is slightly puffy.

Filling - 

1. Preheat oven to 325°F.
2. Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
3. On medium low, add eggs one at a time, mixing well with each addition.
4. Add sour cream and vanilla and mix until just combined.
5. Mix espresso powder and hot water to dissolve, then add to cheesecake mixture, mixing well.
6. Pour on prepared crust and bake for about 40 minutes.
7. Remove and cool.

Ganache Topping -   

1. Put the chopped chocolate in a heatproof bowl.
2. Bring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together.
3. When the ganache is smooth, stir in the butter.
4. Cool the ganache slightly and then pour over the top of the tart.
5. Place in the refrigerator to harden.

Decoration - 

1. Place sifted powdered sugar in a bowl.
2. Place espresso powder in a small cup and add hot water, stirring to dissolve.
3. Add espresso liquid to powdered sugar and stir until completely smooth.  Add more hot water if needed.  Do not make icing too thin.
4. Place icing mixture into a piping bag and pipe lines across the top of the tart.
5. Take a skewer or a toothpick and drag it from one end of the pan to the other. Then go to the other end of the pan and drag back the other way.  Continue doing this until you have completed the design.

Recipe inspired by Bill Granger,  Bakerella, and the LA Times.