Borrowed from here, this cake sounds complicated but delicious! Might have to make one for our wedding anniversary coming up in a month's time.
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Friday, February 17, 2012
Monday, February 13, 2012
Coconut Cloud Cake
This is a Martha Stewart recipe, and looks too good not to include a photo - I love how white it is on the inside.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Sunday, January 1, 2012
White Chocolate Mudcake
I'm not a big fan of mudcakes, but this one is simply divine - an entire block of white chocolate in the cake, and another one in the ganche... not good for the thighs, but worth every bite! I think it's much better when it's been chilled in the fridge (unusually - most cakes are best straight out of the oven, yeah?), and think it would suit having a glob of yoghurt or cream on the side.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Wednesday, August 10, 2011
Chocolate Cake in a Mug
Sometimes you just want a slice of chocolate cake, but don't want to make an entire cake. Well, the solution is here, thanks to Ally - a chocolate cake made in a mug, and it takes less than 5 minutes from thinking "Hmm, I want cake" to sitting down and eating it!
Ingredients
•1 - Coffee Mug
•4 - tablespoons flour
•4 - tablespoons sugar
•2 - tablespoons baking cocoa
•1 - egg
•3 - tablespoons milk
•3 - tablespoons oil
•3 -4 - tablespoons chocolate chips (optional)
•Small splash of vanilla extract
Directions
1.Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
2.Pour in the milk and oil and mix well.
3.Add the chocolate chips (if using) and vanilla, and mix again.
4.Put your mug in the microwave and cook for 2 minutes at 1000 watts.
Personally, I just bung everything in the mug at the same time, give it a good ol' mix, and toss it in the microwave. Delicious!
Ingredients
•1 - Coffee Mug
•4 - tablespoons flour
•4 - tablespoons sugar
•2 - tablespoons baking cocoa
•1 - egg
•3 - tablespoons milk
•3 - tablespoons oil
•3 -4 - tablespoons chocolate chips (optional)
•Small splash of vanilla extract
Directions
1.Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
2.Pour in the milk and oil and mix well.
3.Add the chocolate chips (if using) and vanilla, and mix again.
4.Put your mug in the microwave and cook for 2 minutes at 1000 watts.
Personally, I just bung everything in the mug at the same time, give it a good ol' mix, and toss it in the microwave. Delicious!
Nanna's No-Fail Fruit Cake
While I was in Blenheim, I sourced Mum's copy of my Nanna's No-Fail Fruit Cake - it's a lovely light fruit cake, quite suitable as a Christmas cake, a wedding cake, or any other occasion that a fruit cake is required.
So, here it is...
Ingredients:
3/4 lb (340g) butter
3/4 lb (340g) brown sugar
1¼ lb (570g) flour
6 eggs
600mL dry ginger ale
1½ teaspoons baking powder
3 lb (1.36kg) mixed fruit
1 teaspoon lemon essence
1 teaspoon almond essence
1 teaspoon vanilla essence
1 tablespoon wine or brandy
Instructions:
1. Soak fruit in ginger ale, essences and wine/brandy overnight.
2. Cream butter and sugar, add egg yolks. then whites beaten stiffly.
3. Add flour, fruiit and baking powder last of all.
4. Bake for 4 hours in a slow overn 120°C.
This makes quite a big cake - my large tin is about 11" square by 3" deep. You will need to line the tin well with thick brown paper - first butter it, then I always put two layers of supermarket bag paper in the bottom, and one layer around the sides about 1 - 1.5" higher than the cake tin. Try the cake with a thin metal spike of some sort, a knitting needle is a good thing, and if it comes out clean the cake is cooked, if not leave it in a bit longer, perhaps turn the oven off and leave it to cool in the oven - this is often enough to finish it off if not quite cooked in the time.
When you take it out, don't remove the brown paper until you are ready to use the cake. Wrap it up in newspaper ot something and put it away until Christmas (or whatever occasion you are making it for). Best made about a month or 6 weeks before needed.
It's quite an easy recipe to divide if you don't want to make such a big cake, and it doesn't really mind if you leave out the wine, brandy or essences, or add them all for good measure. You can also add nuts if you wish.
So, here it is...
Ingredients:
3/4 lb (340g) butter
3/4 lb (340g) brown sugar
1¼ lb (570g) flour
6 eggs
600mL dry ginger ale
1½ teaspoons baking powder
3 lb (1.36kg) mixed fruit
1 teaspoon lemon essence
1 teaspoon almond essence
1 teaspoon vanilla essence
1 tablespoon wine or brandy
Instructions:
1. Soak fruit in ginger ale, essences and wine/brandy overnight.
2. Cream butter and sugar, add egg yolks. then whites beaten stiffly.
3. Add flour, fruiit and baking powder last of all.
4. Bake for 4 hours in a slow overn 120°C.
This makes quite a big cake - my large tin is about 11" square by 3" deep. You will need to line the tin well with thick brown paper - first butter it, then I always put two layers of supermarket bag paper in the bottom, and one layer around the sides about 1 - 1.5" higher than the cake tin. Try the cake with a thin metal spike of some sort, a knitting needle is a good thing, and if it comes out clean the cake is cooked, if not leave it in a bit longer, perhaps turn the oven off and leave it to cool in the oven - this is often enough to finish it off if not quite cooked in the time.
When you take it out, don't remove the brown paper until you are ready to use the cake. Wrap it up in newspaper ot something and put it away until Christmas (or whatever occasion you are making it for). Best made about a month or 6 weeks before needed.
It's quite an easy recipe to divide if you don't want to make such a big cake, and it doesn't really mind if you leave out the wine, brandy or essences, or add them all for good measure. You can also add nuts if you wish.
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