Bake, fill and frost a cake FROM SCRATCH in an hour.
Yes it is possible.
I just made one for Tish's birthday.
This recipe is perfect even for the first-time baker. It's 100% full proof.
I promise.
Quick Cocoa Cake
Adapted from the Joy of Cooking
2 8" round pans
1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1/4 cup dutch processed cocoa powder
1 cup sugar
1 1/2 tspns baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tspn vanilla
1/2 cup (1 stick) unsalted butter, softened
1) Preheat oven to 375
2) Whisk flour, cocoa, sugar, baking powder and salt in a large bowl
3) Add and mix eggs, milk and vanilla to dry ingredients
4) Beat in butter for 1 minute on low speed. Scrape. Beat for 1 1/2 mins at medium-high speed. Scrape again. Beat for 30 seconds on low speed.
5) Pour batter into both pans and bake for about 20 minutes or until toothpick pulls clean from the center of each cake
6) Cool then fill and frost (*so obviously to make, fill and frost this cake in an hour flat, I didn't wait for the cake to fully cool. No worries! The frosting is chocolate based. See below)
European Chocolate Frosting
4 oz bittersweet chocolate, chopped
1 tbspn unsalted butter
1/3 cup heavy cream
1 cup confectioners sugar, sifted or to taste
1 tspn vanilla
1) In a double boiler, melt chocolate and butter
2) Remove from heat and beat in cream (*I added more cream, about 1/2 cup to 3/4 cup total)
3) Add sugar and vanilla (*I omitted both of these)
4) Drizzle and spread while warm
ta-DAAAAA
Your turn. Get off your lazy butt and have yourself some fun.
Stay tuned for photos...
Showing posts with label Joy of Cooking. Show all posts
Showing posts with label Joy of Cooking. Show all posts
Apr 23, 2010
Feb 28, 2010
Mocha Sundays
"Do you do this for a living?", Serene asks.
"No, not yet."
These cupcakes are full, moist and rich. I couldn't be any happier with them. Devil's Food Cake Cockaigne topped with mocha buttercream.
YUMMM!!
Devil's Food Cake Cockaigne
Adapted from the Joy of Cooking
4 oz. Unsweetened chocolate
1/2 cup Milk
1 cup Light sugar; firmly packed
2 cup Cake flour, sifted
1 tsp. Baking soda
1 Egg yolk, room temp
1/2 tsp. Salt
1/2 cup butter, room temp
1 cup sugar
2 Eggs yolks, room temp
1/4 cup water
1/2 cup Milk
1 tsp. vanilla
2 Egg whites, room temp
1. Preheat oven to 350 degrees F
2. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened. Cool to room temperature
3. In a separate bowl, combine cake flour, baking soda and salt
4. In a small bowl, combine milk, water and vanilla
5. In another bowl, beat the butter until soft.
6. Gradually add sugar, then beat in the egg yolks on low speed, one at a time
7. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Mix on low until smooth
8. Stir in the chocolate custard
9. Whip the egg whites until stiff but not dry. Fold lightly into cake batter.
10. Scoop batter with a three tablespoon ice cream scoop into paper lined pans
11. Bake for about 18 minutes or until toothpick pulls clean
12. Cool completely and frost
Mocha Buttercream
Shortening, butter, confectioners sugar, vanilla extract, unsweetened powdered cocoa, water, and instant coffee
This recipe yields 2 dozen
"No, not yet."
These cupcakes are full, moist and rich. I couldn't be any happier with them. Devil's Food Cake Cockaigne topped with mocha buttercream.
YUMMM!!
Devil's Food Cake Cockaigne
Adapted from the Joy of Cooking
4 oz. Unsweetened chocolate
1/2 cup Milk
1 cup Light sugar; firmly packed
2 cup Cake flour, sifted
1 tsp. Baking soda
1 Egg yolk, room temp
1/2 tsp. Salt
1/2 cup butter, room temp
1 cup sugar
2 Eggs yolks, room temp
1/4 cup water
1/2 cup Milk
1 tsp. vanilla
2 Egg whites, room temp
1. Preheat oven to 350 degrees F
2. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened. Cool to room temperature
3. In a separate bowl, combine cake flour, baking soda and salt
4. In a small bowl, combine milk, water and vanilla
5. In another bowl, beat the butter until soft.
6. Gradually add sugar, then beat in the egg yolks on low speed, one at a time
7. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Mix on low until smooth
8. Stir in the chocolate custard
9. Whip the egg whites until stiff but not dry. Fold lightly into cake batter.
10. Scoop batter with a three tablespoon ice cream scoop into paper lined pans
11. Bake for about 18 minutes or until toothpick pulls clean
12. Cool completely and frost
Mocha Buttercream
Shortening, butter, confectioners sugar, vanilla extract, unsweetened powdered cocoa, water, and instant coffee
This recipe yields 2 dozen
Feb 21, 2010
Birthday Scones
That's right.. we are celebrating yet ANOTHER birthday. In the past few weeks, family and friends have been eating all of the baked goods I have been dishing out and everyone is starting to notice the weight gain. So my mom specifically, asked me to NOT make her a cake, pie or cookies for her birthday. My older brother is getting married in May and she wants to fit in her dress. Mind you my mom is a petite woman - size 0. Yes, she is as crazy as I am. But since it is her birthday, I decide to make her scones (the perfect accompanyment to her daily english breakfast ritual).
I didn't have a food processor or a pastry blade, so I used my hands. SOOOO much fun. If you decide to make this recipe with blueberries, I hope you don't mind the aftermath of purple fingernails.
Enjoy!
Lemon-Blueberry Cream Scones
Adapted from the Joy of Cooking
4 tablespoons butter, chilled
1 3/4 cups all purpose flour
2 1/4 tsp baking powder
2 tablespoons sugar
1/4 tsp salt
1 1/4 cup heavy cream
1/2 cup to 3/4 cup blueberries
1 tablespoon lemon zest
1. Preheat oven to 450 degrees F
2. Sift dry ingredients and mix with butter with two knives, pastry blade or your hands until the mixture comes together in the size of peas
3. Make a well in the dry ingredients and pour in cream, lemon zest and bluberries
4. In a few swift movements combine ingredients. DO NOT work dough more than needed.
5. Pat into a 8" round cake pan. Cut into 8 or 12 pieces.
6. Place triangles onto parchment paper and bake for 15 minutes or until golden brown.
7. Serve warm or at room temperature.
I didn't have a food processor or a pastry blade, so I used my hands. SOOOO much fun. If you decide to make this recipe with blueberries, I hope you don't mind the aftermath of purple fingernails.
Enjoy!
Lemon-Blueberry Cream Scones
Adapted from the Joy of Cooking
4 tablespoons butter, chilled
1 3/4 cups all purpose flour
2 1/4 tsp baking powder
2 tablespoons sugar
1/4 tsp salt
1 1/4 cup heavy cream
1/2 cup to 3/4 cup blueberries
1 tablespoon lemon zest
1. Preheat oven to 450 degrees F
2. Sift dry ingredients and mix with butter with two knives, pastry blade or your hands until the mixture comes together in the size of peas
3. Make a well in the dry ingredients and pour in cream, lemon zest and bluberries
4. In a few swift movements combine ingredients. DO NOT work dough more than needed.
5. Pat into a 8" round cake pan. Cut into 8 or 12 pieces.
6. Place triangles onto parchment paper and bake for 15 minutes or until golden brown.
7. Serve warm or at room temperature.
Feb 14, 2010
Valentine's Applesauce Cake
YESsssss! Another excuse to bake. Today also happens to be my dad's birthday. He doesn't care much for chocolates, buttercreams, cakes, tarts, cookies or pies. I'll be damned if my dad doesn't get to blow out candles on .. some type of baked good. Here goes nothing ...
Happy 21st birthday Dad!
*my genius of a brother didn't wait for the cake to cool before sticking in the candles. He didn't believe that the candle wax would melt in the cake that had yet to be cooled. We ended up wrapping the candles in foil..
The cake was delicious. Dense, but delicious.
Applesauce Cake
Adapted from the Joy of Cooking Cookbook
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground all spice*
1/4 teaspoon ground nutmeg*
1/2 cup (1 stick) unsalted butter
1 cup white or packed light brown sugar (I used 3/4 cup brown sugar to bring out the spice and 1/4 cup white sugar)
1 large egg
1 cup lightly sweetened or unsweetened thickened applesauce
1 cup finely chopped walnuts or pecans*
1 cup raisins or dried currants*
Topped with:
Quick Brown Butter Frosting
Butter, vanilla and sifted confectioners sugar
Make sure all ingredients are at room temperature
1. Preheat oven to 350 degrees F, line 8x8 cake pan with parchment or wax paper
2. Whisk together flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt
3. In another bowl, beat butter until creamy, 30 seconds
4. Gradually beat in sugar on high speed until lightened in color
5. Beat in egg
6. On low speed, add flour mixture in three parts, alternating with applesauce. Make sure to scrape the sides
7. Stir in raisins and nuts
8. Scrape the batter into pan and spread evenly
9. Bake for 25-30 min or until toothpick pulls clear
10. Cool on rack and top with quick butter brown frosting
*optional
Happy 21st birthday Dad!
*my genius of a brother didn't wait for the cake to cool before sticking in the candles. He didn't believe that the candle wax would melt in the cake that had yet to be cooled. We ended up wrapping the candles in foil..
The cake was delicious. Dense, but delicious.
Applesauce Cake
Adapted from the Joy of Cooking Cookbook
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground all spice*
1/4 teaspoon ground nutmeg*
1/2 cup (1 stick) unsalted butter
1 cup white or packed light brown sugar (I used 3/4 cup brown sugar to bring out the spice and 1/4 cup white sugar)
1 large egg
1 cup lightly sweetened or unsweetened thickened applesauce
1 cup finely chopped walnuts or pecans*
1 cup raisins or dried currants*
Topped with:
Quick Brown Butter Frosting
Butter, vanilla and sifted confectioners sugar
Make sure all ingredients are at room temperature
1. Preheat oven to 350 degrees F, line 8x8 cake pan with parchment or wax paper
2. Whisk together flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt
3. In another bowl, beat butter until creamy, 30 seconds
4. Gradually beat in sugar on high speed until lightened in color
5. Beat in egg
6. On low speed, add flour mixture in three parts, alternating with applesauce. Make sure to scrape the sides
7. Stir in raisins and nuts
8. Scrape the batter into pan and spread evenly
9. Bake for 25-30 min or until toothpick pulls clear
10. Cool on rack and top with quick butter brown frosting
*optional
Birthday Cheesecake
I received the Joy of Cooking for Christmas and am finally testing a recipe out of this highly acclaimed cookbook. I'm hoping this will be my go-to book, unlike the others collecting dust on my shelf.
Happy Birthday, again, Jason!
The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.
Cheesecake Cockaigne
12 to 16 servings
Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F
1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs
Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.
Serve with strawberries*
*Optional
Happy Birthday, again, Jason!
The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.
Cheesecake Cockaigne
12 to 16 servings
Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F
1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs
Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.
Serve with strawberries*
*Optional
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