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Archive for the tag “cake”

Foodporn Friday: Sour cream chocolate cake with salted caramel frosting

I couldn’t let my dad & stepmom head back to SA without sampling at least a little baking. I’d seen a divine cake on Smitten Kitchen’s blog and had some leftover salted caramel in the freezer so I thought I’d adapt it slightly to suit. I’ll try the original recipe sometime too. Its simple but beautiful and sinfully rich!

Sour Cream-Chocolate Cake with Salted Caramel Frosting and Chocolate Glaze
Adapted only barely, from Smitten Kitchen’s Chocolate Peanut Butter Cake

Makes an 8-inch triple-layer cake.

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 180 degrees celsius. Grease the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of baking paper and grease the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (note: These cakes are very, very soft. I following Smitten Kitchen’s notes and firmed them up in the freezer for 30 minutes before frosting. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Salted Caramel Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the frosting is, the better drip effect you’ll get from the Chocolate Glaze.)

5. To decorate with the Chocolate Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Salted Caramel Frosting
Makes about 5 cups

285gr cream cheese, at room temperature
115gr unsalted butter, at room temperature
5 cups icing sugar, sifted
2/3 cup salted caramel (leftovers from this recipe here)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the icing sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the salted caramel and beat until thoroughly blended.

Chocolate Glaze
Makes about 1 1/2 cups

225gr semisweet chocolate, coarsely chopped
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Foodporn Friday: Lemon poppyseed bread

I’ve been looking for something “slightly” healthier to bake than my usual cheesecakes, brownies and cookies so went looking for a good lemon poppyseed bread. I had in mind the oversized lemon poppyseed muffins I used to get at Mugg & Bean and eat slathered with butter while reading a book.

After a couple of tries this has come out good enough to go onto my “bake regularly” list.

Lemon Poppy Seed Bread

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
115 gr butter
1 cup sugar
1/2 cup heavy cream
2 tbsp lemon zest (zest of 2 lemons)
4 eggs
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp vanilla

For the syrup
100 gr castor sugar
Juice of half a lemon

Method

Preheat oven to 180 degrees C. Grease and flour two small loaf tins.
Sift together the flour, baking powder and salt into a large bowl. Mix in poppy seeds.
In a mixing bowl, combine butter, sugar, heavy cream and lemon zest and beat until creamy. Beat in the eggs, one at a time, beating well after each addition. Add the vegetable oil, vanilla extract and lemon juice. Beat to incorporate. Add the flour mixture and stir until combined. Pour batter into the prepared pans.

Bake until a toothpick inserted in the center comes out clean (mine took about 30 minutes). Remove the cake from the oven, remove from the pan and place it on a wire rack.

Put the castor sugar and lemon juice into the microwave and then stir until the sugar has melted.

Poke holes in the loaf and drizzle the syrup over.

Enjoy!

Foodporn Friday: 6 layer Salted Caramel Chocolate Cake

Like most of my new recipes this is one I found on Pinterest.

I made the Salted Caramel on Thursday and ended up eating about a cupful over a few hours. Its absolutely delicious! I think I may make it again as a cheesecake topping. Then the cakes which turn out rich and dark and surprisingly un-sweet (is that a word?) and lastly the frosting with about as much dark chocolate as its possible to get onto one cake.

I love the result! Definitely one I’ll be making again and again… and again.

Here is the recipe fromthe Martha Stewart website.

Sh*t cake

So I was browsing my google reader the other day and saw a new recipe on one of my favourite food blogs, Smitten Kitchen. I had a giggle about her referring to a completely different cake as “sh*t cake” because of the language her mum used when she was making it. Well, THIS one should have been called “sh*t cake” because I am sure the language I used last night should have peeled the paint from the kitchen walls.

This cake used up every mixing bowl I own as well as a few cups, I ended up with sour cream all over the front of my shirt, the kitchen counter and the windowsill (yes, really). The mess was phenomenal!

Its a pain in the butt to make. Then the recipe says to pour the batter into a dish, only my batter had the consistency of pizza dough (cue more swearing here). Then I put it in the oven and after 10 minutes or so I smell burning (cue more swearing again). Turns out chocolate chips on top aren’t such a hot idea.

Anyway, cake out, pull burnt chocolate chips off the top and it is absolutely delicious. But I am still not making it again. I might have to give the recipe to all my friends and hope they invite me round after making it so that I can have some (that’s if they don’t call me round just to clean their kitchen).

*p.s. I went back to the recipe and don’t see any chocolate chips on the top of hers… so rather stick ’em in the middle.

Recipe below with amounts converted from ounces into grams.

Cinnamon-Chocolate Chip Sour Cream Cake

115gr butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
450gr sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda

350gr chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 180°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.

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