Tag: cake

Lemon-Olive Oil Cake

Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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Lemon Olive Oil Cake

Another recipe we tried looking for ways to use lemons from our tree.
Light, yummy, delightful.
Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
Prep Time10 minutes
Cook Time45 minutes
Cooling time20 minutes
Total Time1 hour 20 minutes
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: Italian, Mediterranean
Keyword: baking, cake, cakes, Vegan, vegetarian

Equipment

  • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

Ingredients

  • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
  • 2 cups/255 grams all-purpose flour plus more for the pan
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
  • 3 large eggs at room temperature
  • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
  • 1¼ cups/295 milliliters whole milk at room temperature

Instructions

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Flourless Chocolate Cake

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Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.
Prep Time15 minutes
Cook Time27 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 1 8″ cake

Ingredients

Cake

  • 1 cup 170g semisweet or bittersweet chocolate chips
  • 1/2 cup 8 tablespoons, 113g unsalted butter
  • 3/4 cup 149g granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder optional
  • 1 teaspoon vanilla extract optional
  • 3 large eggs
  • 1/2 cup 43g Dutch-process cocoa powder

Glaze

  • 1 cup 170g semisweet or bittersweet chocolate chips
  • 1/2 cup 113g heavy cream

Instructions

  • Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See “tips,” below.
  • To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
  • Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  • Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  • Spoon the batter into the prepared pan.
  • Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  • Remove it from the oven, and cool it in the pan for 5 minutes.
  • Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
  • To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
  • Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

TIPS

  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn’t be exposed to direct oven heat, it’s fine when used between cake batter and pan.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

Notes

From King Arthur Flour (!): https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

Lindy’s Cheesecake

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LINDY’S CHEESECAKE

This classic New York recipe is famous from Guys & Dolls — and Grandma Jackie
Course: Dessert
Cuisine: American
Keyword: baking, cakes, desserts

Ingredients

INGREDIENTS FOR CRUST:

  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon vanilla extract
  • 1/2 cup soft butter
  • 1 egg yolk

INGREDIENTS FOR FILLING:

  • 5 8 ounce packages of soft cream cheese
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons flour
  • 1/2 teaspoon grated lemon rind
  • 5 medium eggs
  • 2 egg yolks
  • 1/2 cups heavy cream

Instructions

INSTRUCTIONS FOR COOKIE CRUST:

  • Mix flour, sugar, lemon rind, and vanilla.
  • Cut in butter and egg yolk.
  • Shape into base. Chill one hour.
  • Roll out 1/ 3 dough in to a 9 1/2 inch circle. Place on bottom of 9 inch spring form pan. Bake about 10 minutes until golden. Cool.
  • Grease side of spring form; roll rest of dough into 15 x 4 rectangle. Cut in half. Use to cover sides of pan, patching when necessary.

INSTRUCTIONS FOR FILLING:

  • Increase oven temperature to 500° F
  • Beat cheese until fluffy. Combine sugar, vanilla, orange rind, flour, salt, and lemon rind. Slowly add to cheese, beating until smooth. Add eggs and yolks one at a time, beating after each addition. Stir in cream.
  • Turn into lined pan.
  • Bake at 500° F for 12 minutes or until dough is golden.
  • Reduce heat to 200° F; bake one hour.
  • Cool on rack away from drafts.
  • Refrigerate – preferably 24 hours before serving.
  • Cover with fresh berries just before serving.

Notes

Serves 16
Preheat oven to 400° F

Silver Cake

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SILVER CAKE

A wonderful cake recipe — works as a sheet or layer cake — from the New York Times Cook Book
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • 2 1/2 cups sifted cake flour
  • 3 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 4 medium egg whites
  • 1 1/2 cups granulated sugar
  • 1/2 cup shortening
  • 1 cup plus 2 tablespoons milk
  • 1 t4easpoon vanilla extract
  • 1/4 teaspoon almond extract optional

Instructions

  • Grease, and line with wax paper, the bottoms of 2 1/1’4 inch deep by 8 inch, or 2 1 1/4 inch deep by 9 inch layer pans.
  • Sift flour, baking powder and salt together three times.
  • In a small bowl with an electric mixer (or in a kitchen aide) beat eggs whites on high until foamy. Gradually add 1/2 cup sugar, beating only until the mixture holds soft peaks. Set aside.
  • In a large bowl with an electric mixer (or a kitchen aide) mix shortening with 1 cup sugar at medium speed until very light and fluffy – about 2 minutes.
  • Combine the milk and extracts.
  • At a lower speed add, alternatively, the flour mixture in fourths, and the milk combination in thirds. Beat just until smooth.
  • Next, thoroughly beat the egg-white mixture into batter.
  • Turn batter into prepared pans. Bake for 25 minutes. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean and dry the cake is done.
  • Set pan on cake rack for 10 – 15 minutes. Then, with a spatula, loosen cake around edges. Place rack over the top of cake pan; invert pan and rack together; then place rack on table and lift of the pan. Peel off paper. Place second rack lightly on top of cake; invert both racks with cake to turn cake right side up. Finish cooling.
  • Frost.

Notes

Serves 12
Preheat oven to 375° F

One-Bowl Chocolate Cake

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ONE-BOWL CHOCOLATE CAKE

A wonderful, versatile chocolate cake recipe from the New York Times Cook Book
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons Dutch-process cocoa
  • 1 1/2 cups granulated sugar
  • 1/2 cup plus 2 tablespoons shortening
  • 1/2 cup warm water
  • 2/3 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Sift together in the bowl of an electric mixer the flour, baking powder, soda, salt, cocoa and sugar.
  • Add the shortening, water, milk, eggs and vanilla and blend on very low speed until the ingredients are moistened.
  • Mix three minutes on medium (No. 3) speed, scraping the bowl frequently to insure complete blending. Do not include scraping time in the three minutes.
  • Pour the mixture into two nine-inch layer cake pans that have been greased and lined with waxed paper circles cut 1/8th inch smaller than the bottom of the pans.
  • Bake until the cake rebounds when pressed gently in the center, twenty-five to thirty minutes.
  • Cool in the pans on a cake rack ten minutes before removing from the pans. Cool and frost as desired.
  • Frost.

Notes

Makes 1 nine-inch layer cake or 15 cupcakes
Preheat oven to 350° F

Creamy Milk Chocolate Frosting

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CREAMY MILK CHOCOLATE FROSTING

Course: Dessert
Cuisine: American, French
Keyword: cakes, desserts, frosting

Ingredients

  • 1/2 cup heavy cream
  • pinch of salt
  • 1 tablespoon light or dark corn syrup
  • 10 ounces milk chocolate chopped
  • 1/2 cup confectioners sugar
  • 8 tablespoons 1 stick cold unsalted butter cut into 8 pieces

Instructions

  • Heat cream, salt, and corn syrup in small saucepan over medium heat, bring to a simmer for about 1 minute.
  • Place chocolate in work bowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added.
  • Stop machine; add confectioner’s sugar to work bowl and process to combine, about 30 seconds.
  • With machine running add butter through the feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer.
  • Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.

Notes

Makes 2 cups
Note: This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven.

Chocolate Frosting

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CHOCOLATE FROSTING

A rich, dark chocolate frosting
Course: Dessert
Cuisine: American
Keyword: cake, cakes, frosting

Ingredients

  • 12 ounces semisweet chocolate
  • 1/2 cup water approximately
  • 1 cup sugar
  • 1-1/2 cups unsalted butter at room temperature
  • 5 egg yolks

Instructions

  • Cut the chocolate into small pieces and put them into a large mixing bowl.
  • Combine the water and sugar in a saucepan and bring to the boil. When the sugar is dissolved, pour this over the chocolate pieces, stirring until smooth and about as thick as mayonnaise. If the mixture seems too stiff, add a little more water. Cover with plastic wrap and let stand to room temperature.
  • Put the butter in a separate bowl and beat until smooth. Add the yolks, one at a time, beating. Gradually fold in the chocolate mixture, stirring until just blended.
  • Place one layer of the cake (see note) on a flat surface and smear the top generously with the frosting. Top evenly with the second layer. Smear the top and sides all over with the frosting, smoothing as you go along.

Notes

makes 2 cups

Ganache Cake

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LUSCIOUS GANACHE CAKE

This decadent cake is a little fussy — but has always been a huge hit. One of Maura's students bought an entire cake at a bake sale rather than risk losing out.
Course: Dessert
Cuisine: French
Keyword: baking, cake, cakes, desserts

Ingredients

INGREDIENTS FOR CAKE:

  • 1 cup 2 sticks plus 2 tablespoons unsalted butter, room temperature, plus more for pans and parchment.
  • 1/2 cup plus 1 tablespoon best quality cocoa powder plus more for pans
  • 3/4 cup milk
  • 2 1/4 cups sifted cake flour not self rising
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs lightly beaten

INGREDIENTS FOR WHIPPED GANACHE:

  • 1 pound bittersweet chocolate chips
  • 2 1/2 cups heavy cream

INGREDIENTS FOR POURED GANACHE:

  • 1 pound bittersweet chocolate chips
  • 2 1/2 cups heavy cream

Instructions

INSTRUCTIONS FOR CAKE:

  • Heat oven to 350° F. Arrange two racks in center of oven. Line bottoms of three 9 x 2 inch buttered cake pans with parchment, butter again and dust bottom and sides with cocoa. Tap out excess.
  • Sift cocoa into medium bowl, stir 1/4 cup plus 2 tablespoons boiling water until smooth. Gradually whisk in milk. Set aside to cool.
  • Sift flour, baking soda, and salt into a bowl. Set aside.
  • In an electric mixer fitted with a paddle attachment, cream butter on low until fluffy. Gradually beat in sugar, scraping down the sides twice. Beat in vanilla.
  • Add eggs, a third at a time, beating after each addition. It mixture on low speed, alternate adding flour mixture and reserve cocoa mixture a little at a time, starting and ending with the flour mixture.
  • Divide batter evenly among prepared pans; spread with an off set spatula until level. Bake 20 to 25 minutes, rotating pans, until a cake tester inserted into the center of each cake comes out clean.
  • Let cool in pans set on wire rack for 15 minutes. Remove cake from pans and return to rack to cool, tops up.
  • Trim layers until level. Place one layer on a cardboard cake round. Spread about 1 1/4 cups whipped ganache on cake; top with second cake. Repeat. Spread remaining whipped ganache evenly over top and sides of cake to seal in crumbs and form a smooth surface. Chill until crumbs coat is firm, about 30 minutes.
  • Place cake, still on cardboard round, on a wire rack set in a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the baking pan may be strained through a fine sieve and added back to glaze. Pour remaining glaze over cake; allow excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving.

INSTRUCTIONS FOR WHIPPED GANACHE:

  • Bring cream to boil over medium-high heat; pour directly over chocolate chips. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until combined.
  • Chill ganache ; stir every 5 minutes until mixture is cool. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and slightly is lighter in color. Do not over whip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.

INSTRUCTIONS FOR POURED GANACHE:

  • Bring cream to boil over medium-high heat; pour directly over chocolate chips. Allow to sit for 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.

Notes

Makes 1 nine-inch layer cake
Preheat oven to 350° F

Double Diablo Cake

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DOUBLE DIABLO CAKE

This rich chocolate cake comes from Martha Stewart's Entertaining
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • INGREDIENTS FOR CAKE:
  • 1/2 cup raisins
  • 1/2 cup Scotch whisky
  • 14 ounces of semisweet chocolate
  • 1/4 cup water
  • 1/2 pound 2 sticks unsalted butter
  • 6 eggs separated
  • 1 1/3 cups sugar
  • 9 tablespoons cake flour
  • 1 1/3 cups finely ground blanched almonds
  • pinch of salt
  • INGREDIENTS FOR GLAZE:
  • 8 ounces semisweet chocolate and 1 cup heavy cream

Instructions

  • INSTRUCTIONS FOR CAKE:
  • Soak raisins overnight in the whiskey. Preheat oven to 350º F. Butter a 12-inch cake pan, line bottom with waxed paper, and butter flour.
  • In the top of a double boiler, melt the chocolate with the water. Stir in the butter bit by bit until mixture is smooth.
  • Beat the egg yolks with the sugar until smooth and creamy. Stir into the chocolate. Add the flour and almonds, then the raisins and whisky. Mix together gently.
  • Beat the egg whites with salt until stiff but not dry. Fold by thirds into the chocolate mixture, taking care to deflate the mixture as little possible. Pour the batter into the prepared pan, smooth the top, and bake for approximately 25 minutes. The cake should be moist in the center, but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 minutes before turning out onto rack to cool.
  • Cover with Chocolate Cream Glaze.
  • INSTRUCTIONS FOR GLAZE:
  • Melt the chocolate in the cream, whisking until smooth. If too thin, cool slightly over ice.
  • Pour over cake, smoothing with a spatula.

Notes

Serves 12
Preheat oven to 350º F

Andrea’s Fudge Cake

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Andrea’s Fudge Cake

This is one of Grandma’s favorite cakes. Rumor has it this was the recipe that Grandpa Joel bought from the base bake sale in Okinawa, Japan.
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

CAKE INGREDIENTS:

  • 12 ounces semisweet chocolate chips
  • 5 Tablespoons strong coffee
  • 2 cups sugar
  • 1 cup butter 2 sticks
  • 6 large eggs separated
  • 1 cup flour

GLAZE INGREDIENTS:

  • 4 ounces semisweet chocolate
  • 2 tablespoons butter melted

Instructions

  • Butter a 9-inch springform cake pan and dust with flour. Shake out excess.
  • In top of a double boiler over hot, not boiling, water melt the chocolate and espresso, stirring occasionally.
  • Remove from heat and cool until tepid.
  • In a large bowl (or mix master) cream together the sugar and butter until light and fluffy.
  • Add egg yolks one at a time beating well after each addition.
  • Add flour.
  • In large greased free bowl beat egg whites until they form stiff shiny peaks.
  • Fold a quarter of the egg whites into the chocolate mixture to lighten. Then fold in the remaining egg whites.
  • Fold in the butter and flour mixture. Scrape batter into prepared pan.
  • Bake for 60 – 70 minutes or until the top is crusty and cracked and the middle is still slightly moist.
  • Remove the cake to a wire rack to cool completely. Then spread with chocolate glaze.

GLAZE INSTRUCTIONS:

  • Melt chocolate in a double boiler over hot, not boiling, water. Whisk in melted butter.

Notes

Center rack in the center of the oven.
Preheat oven to 350 degrees