Let 'Em Eat Cake
Is there anyone who doesn't love cake?
Okay, that's a trick question. I'm sure many of us can name two or three people we know who really aren't into cake. That said, if you are one of those who love cake, today's post is sure to please. Check out the Fabulous Vegan Fudge Cake with Bittersweet Icing, the Peanut Butter Silk Cake, and the rest of today's yumminess. Enjoy!
BLACKOUT CAKE
This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."
Yield: 1 cake; Time: 3 hours plus chilling
This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.
Ingredients
For the cake:
1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
For the filling:
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
For the frosting:
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla
Preparation
Heat the oven to 375 degrees.
To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
PEANUT BUTTER SILK CAKE
This is from Betty Crocker, and begins, "Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting."
Prep Time: 15 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1-1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired
Directions
Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
tip 2
For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
MOCHA ICEBOX CAKE
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "Icebox cakes gained popularity in the 1920s along with the rise of refrigerators in American homes and the creation of Nabisco chocolate wafers, which featured an icebox cake recipe on their packaging. This nostalgic, no-bake treat makes use of a few simple ingredients to great effect: Billowy, lightly sweetened whipped cream is layered with chocolate wafer cookies and left to sit until cookies and cream become one; this recipe updates the classic with the addition of espresso powder and a bit of spice. Refrigeration is important for icebox cakes, as it allows the cookies time to absorb some of the moisture from the cream, which gives this dessert a soft, sliceable texture. A bit of time in the freezer makes the cake easier to cut into tidy slices, but it tastes just as good scooped straight out of the pan."
Time: 25 minutes, plus chilling and freezing; Yield: One 9-inch loaf cake (6 to 8 servings)
To view this online, go to https://cooking.nytimes.com/recipes/1023859-mocha-icebox-cake.
Ingredients
3 cups heavy cream, chilled
1/2 cup confectioners’ sugar
4 teaspoons instant espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of fine salt
1 (9-ounce) sleeve chocolate wafer cookies
Cocoa powder (optional), to garnish
Preparation
Line a 9-by-5-inch inch loaf pan with 2 crossed strips of plastic wrap that hang generously over all 4 sides.
Add the heavy cream, confectioners’ sugar, espresso powder, cinnamon, nutmeg and salt to a large bowl. Use an electric mixer to whip the mixture to soft peaks.
Scoop about 2 cups of the cream mixture into the loaf pan and smooth into an even layer.
Scoop a heaping tablespoon of cream onto one side of each wafer cookie and layer them tightly into the loaf pan from one long side of the pan to the other, creating 3 to 4 rows of about 10 cookies each. (The cookies should be standing upright on their round edges, so when you cut into the finished cake crosswise, you’ll get a nice striped pattern.) You may also have a few extra cookies.
Spoon the remaining cream over the top of the cookies, making sure to spread the cream all of the way to the edges of the pans. Tap the pan lightly on the counter to help the cream settle in between the cookies. If you have any cookies remaining, you can place them, flat in one layer, over the top of the cream.
Wrap the cake tightly in the overhanging plastic wrap, press gently and refrigerate at least overnight and up to 2 days. Freeze for 1 hour before serving for easier slicing.
When you are ready to serve, unwrap the top of the cake and turn it out upside-down onto a serving platter. Remove the plastic wrap and lightly drag a spoon over the cake in a decorative pattern. Dust with cocoa powder, if using. Slice crosswise and serve. Wipe the knife in between cuts for the tidiest slices. If the cake is slightly frozen, let it warm up a bit before serving. You can also scoop it from the pan with a spoon for more casual serving.
RUTH REICHL'S GIANT CHOCOLATE CAKE
This decadent yumminess is from Ruth Reichl and adapted by Kim Severson in The New York Times cooking enewsletter. For this wonderful recipe, Kim wrote, "In her new book, 'My Kitchen Year: 136 Recipes That Saved My Life,' Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif."
Time: 1-1/2 hours; Yield: 20 to 25 servings.
This recipe was featured in "Ruth Reichl Recharges in the Kitchen", and can be viewed online at https://cooking.nytimes.com/recipes/1017692-ruth-reichls-giant-chocolate-cake.
Ingredients
For the Cake
1-1/8 cups unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
3/4 cup whole milk
1-1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
Salt
1-1/2 cups (3 sticks) unsalted butter, softened
1-1/2 cups dark brown sugar
1-1/2 cups granulated sugar
6 eggs
For the Frosting
5 ounces unsweetened chocolate
3/4 cups (1-1/2 sticks) unsalted butter
1 cup whipped cream cheese
1 teaspoon vanilla
2-1/2 cups confectioners’ sugar
Preparation
Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
Measure the cocoa powder into a bowl, and whisk in 1-1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
Okay, that's a trick question. I'm sure many of us can name two or three people we know who really aren't into cake. That said, if you are one of those who love cake, today's post is sure to please. Check out the Fabulous Vegan Fudge Cake with Bittersweet Icing, the Peanut Butter Silk Cake, and the rest of today's yumminess. Enjoy!
BLACKOUT CAKE
This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."
Yield: 1 cake; Time: 3 hours plus chilling
This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.
Ingredients
For the cake:
1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
For the filling:
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
For the frosting:
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla
Preparation
Heat the oven to 375 degrees.
To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
PEANUT BUTTER SILK CAKE
This is from Betty Crocker, and begins, "Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting."
Prep Time: 15 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1-1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired
Directions
Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
tip 2
For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
MOCHA ICEBOX CAKE
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "Icebox cakes gained popularity in the 1920s along with the rise of refrigerators in American homes and the creation of Nabisco chocolate wafers, which featured an icebox cake recipe on their packaging. This nostalgic, no-bake treat makes use of a few simple ingredients to great effect: Billowy, lightly sweetened whipped cream is layered with chocolate wafer cookies and left to sit until cookies and cream become one; this recipe updates the classic with the addition of espresso powder and a bit of spice. Refrigeration is important for icebox cakes, as it allows the cookies time to absorb some of the moisture from the cream, which gives this dessert a soft, sliceable texture. A bit of time in the freezer makes the cake easier to cut into tidy slices, but it tastes just as good scooped straight out of the pan."
Time: 25 minutes, plus chilling and freezing; Yield: One 9-inch loaf cake (6 to 8 servings)
To view this online, go to https://cooking.nytimes.com/recipes/1023859-mocha-icebox-cake.
Ingredients
3 cups heavy cream, chilled
1/2 cup confectioners’ sugar
4 teaspoons instant espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of fine salt
1 (9-ounce) sleeve chocolate wafer cookies
Cocoa powder (optional), to garnish
Preparation
Line a 9-by-5-inch inch loaf pan with 2 crossed strips of plastic wrap that hang generously over all 4 sides.
Add the heavy cream, confectioners’ sugar, espresso powder, cinnamon, nutmeg and salt to a large bowl. Use an electric mixer to whip the mixture to soft peaks.
Scoop about 2 cups of the cream mixture into the loaf pan and smooth into an even layer.
Scoop a heaping tablespoon of cream onto one side of each wafer cookie and layer them tightly into the loaf pan from one long side of the pan to the other, creating 3 to 4 rows of about 10 cookies each. (The cookies should be standing upright on their round edges, so when you cut into the finished cake crosswise, you’ll get a nice striped pattern.) You may also have a few extra cookies.
Spoon the remaining cream over the top of the cookies, making sure to spread the cream all of the way to the edges of the pans. Tap the pan lightly on the counter to help the cream settle in between the cookies. If you have any cookies remaining, you can place them, flat in one layer, over the top of the cream.
Wrap the cake tightly in the overhanging plastic wrap, press gently and refrigerate at least overnight and up to 2 days. Freeze for 1 hour before serving for easier slicing.
When you are ready to serve, unwrap the top of the cake and turn it out upside-down onto a serving platter. Remove the plastic wrap and lightly drag a spoon over the cake in a decorative pattern. Dust with cocoa powder, if using. Slice crosswise and serve. Wipe the knife in between cuts for the tidiest slices. If the cake is slightly frozen, let it warm up a bit before serving. You can also scoop it from the pan with a spoon for more casual serving.
RUTH REICHL'S GIANT CHOCOLATE CAKE
This decadent yumminess is from Ruth Reichl and adapted by Kim Severson in The New York Times cooking enewsletter. For this wonderful recipe, Kim wrote, "In her new book, 'My Kitchen Year: 136 Recipes That Saved My Life,' Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif."
Time: 1-1/2 hours; Yield: 20 to 25 servings.
This recipe was featured in "Ruth Reichl Recharges in the Kitchen", and can be viewed online at https://cooking.nytimes.com/recipes/1017692-ruth-reichls-giant-chocolate-cake.
Ingredients
For the Cake
1-1/8 cups unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
3/4 cup whole milk
1-1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
Salt
1-1/2 cups (3 sticks) unsalted butter, softened
1-1/2 cups dark brown sugar
1-1/2 cups granulated sugar
6 eggs
For the Frosting
5 ounces unsweetened chocolate
3/4 cups (1-1/2 sticks) unsalted butter
1 cup whipped cream cheese
1 teaspoon vanilla
2-1/2 cups confectioners’ sugar
Preparation
Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
Measure the cocoa powder into a bowl, and whisk in 1-1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
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Ingredients
1-1/4 cups Bob’s Red Mill organic unbleached white flour
1-2/3 cups Florida Crystals organic cane sugar, divided
1-1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
Directions
Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
from the September 2012 issue, p.66
nutritional information
Per Slice:
Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
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