Cakes/Frostings Feed

Single Layer Banana Cake with Cream Cheese Frosting

20201205_163802 Banana Cake Torte

Sometimes a single layer cake is all you need for a small gathering, and they can look just as festive as a traditional layer cake. This cake is light, tender, and the banana flavor is enhanced with sour cream and lemon. I use cream cheese frosting on this cake, but if you are a fan of chocolate and banana, you could frost with a ganache or any favorite frosting.

Download Single Layer Banana Cake Cream Cheese Frosting

Cake Ingredients

2 large ripe bananas (1 cup/227 g/8 oz)

2 tablespoons (30g/1 ounce) sour cream you could use up to 1/2 cup (4 ½ oz/121g) it will make the cake extra moist

2 large eggs

2 teaspoons grated lemon or lime zest

1 ½ teaspoons vanilla

2 cups sifted cake flour (7 oz/200 g)

¾ cup + 2 tablespoons sugar (6 oz/200g)

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

10 tablespoons soft unsalted butter (5 oz/ 142 g)

Cream Cheese Frosting (recipe follows below)

Cake Instructions

1. Grease and flour a 9-inch (23-cm) by 2-inch (5-cm) round cake pan, after you line the bottom with parchment paper, and pre-heat the oven to 350ºF/176ºC

2. In a food processor, process the bananas and sour cream until smooth. Add the eggs, lemon zest and vanilla, and process until just blended.

3. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, and salt, and using hand mixer (or stand mixer) mix on low speed for 30 seconds to blend. Add the soft butter and half the banana mixture and beat on low speed until the ingredients are moistened. Increase to high speed (medium on stand mixer) and beat for 1 ½ minutes. Scrape down the side of bowl and gradually add remaining banana mixture in 2 batches, beating for 20 seconds after each addition. Give batter a final stir with rubber spatula.

4. Scrape the batter into the prepared cake pan and bake for 30-35 minutes or until a skewer inserted in the middle of the cake come out clean, and the cake when pressed lightly in the middle springs back.

 

Frosting Ingredients

4 tablespoons unsalted butter, softened

1 cup (4 ounces) confectioners' sugar

4 ounces cream cheese, cut into 4 pieces and softened

¾ teaspoon vanilla extract

Frosting Instructions

1. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating after each addition until fully incorporated. Add vanilla and mix until no lumps remain. Spread on cooled Banana cake.


Triple Flavored Marble Pound Cake

Triple Flavored Marble Pound Cake 

I found this recipe in the September/October 2020 issue of Bake From Scratch. If you’re not familiar with the magazine, I highly recommend it, the recipes are innovative, delicious, and well tested, and this one is no exception. Made with a simple pound cake recipe, the batter is then divided into three separate bowls, and enhanced with vanilla, chocolate, and dulce de leche. It is then scooped into a loaf pan to create a clever patchwork of flavor.

Download Triple-Flavored Marble Pound Cake recipe

Ingredients

¾ cup (170 grams) unsalted butter, softened

1½ cups (300 grams) granulated sugar

3 large eggs (150 grams), room temperature

1¾ cups (219 grams) all-purpose flour

½ teaspoon (1.5 grams) kosher salt

¼ teaspoon (1.25 grams) baking powder

½ cup (120 grams) sour cream, room temperature

¼ cup (80 grams) dulce de leche

⅓ cup (57 grams) chopped 60-66% dark chocolate, melted and cooled slightly

1 tablespoon (5 grams) Dutch process cocoa powder

2 teaspoons (8 grams) vanilla extract

Instructions

1. Preheat oven to 300°F (150°C). Spray an 8½×4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture in three additions alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter into 3 portions (about 1⅓ cups [316 grams] each).

4. In a small microwave-safe bowl, heat dulce de leche for 15 to 20 seconds to soften slightly. Fold into 1 portion of batter. To second portion, add melted chocolate and cocoa, and fold until combined. To remaining portion, add vanilla, and fold until combined.

5. Using 1½-tablespoon spring-loaded scoops, scoop vanilla and chocolate batters in a checkerboard pattern into bottom of prepared pan (5 rows total). Scoop a row of dulce de leche batter down center of pan on top of vanilla/chocolate layer (5 scoops). Tap pan 2 to 3 times to help level batter and fill pan. Create another layer in a checkerboard pattern using dulce de leche and chocolate batters, being sure to place chocolate on top of vanilla batter from first layer. Scoop a row of vanilla batter down center of pan on top of dulce de leche/chocolate layer. Tap pan again. Scoop remaining batter randomly on top. Using a wooden pick, swirl batters together well. Tap pan again to help level batter and fill in any gaps.

6. Bake until a wooden pick inserted in center comes out clean, 1 hour and 40 minutes to 1 hour and 50 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and serve warm, or let cool completely on wire rack.

Triple Flavored Marble Pound Cake pan


Glazed Honey Apple Bundt Cake

 

Glazed Honey Apple Bundt Cake slice
Not only is this a great fall cake recipe, but it’s also perfect for Rosh Hashanah. Baked with traditional ingredients of apple and honey, this moist bundt cake is a great way to celebrate the Jewish New Year.

For the Honey Apple Cake:

3 large eggs

3/4 cup honey ( I use Nature Nate's Raw &Unfiltered Organic Honey)

1/4 cup white sugar

1/4 cup light brown sugar

1 1/4 cups canola oil

1 1/2 tsp vanilla

3 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp salt

1/4 tsp allspice

1/8 tsp ground cloves

4 Granny Smith or Gala apples (peeled, cored, and shredded)

GLAZE

1/3 cup honey

1 teaspoon vanilla

  1. Adjust rack to middle position and preheat oven to 325 degrees F. Spray a 12-cup Bundt pan with vegetable spray.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices; set aside
  3. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. Stir in the flour mixture into the liquid, stir gently to blend until no pockets of flour remain, do not overmix. Fold in the shredded apples.
  4. Pour batter into the pan and smooth top with rubber spatula.
  5. Bake cake for 70-80 minutes. When the edges darken and just begins to pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it's done. It’s a very moist cake, so it’s easy to undercook it.
  6. Let cake cook in pan on a wire rack for 10 minutes, and then invert on wire rack to cool.

GLAZE:

  1. Heat honey and vanilla on microwave for 30 seconds to thin. Brush over warm cake and let cake rest about 1 hour before serving.

Honey Apple Cake Batter

Glazed Honey Apple Bundt Cake


Lemon Almond Loaf Cake with Rosemary Drizzle

Lemon Almond Loaf Cake Rosemary Drizzle Cake sliced

I’m always searching for a great recipe for lemon pound cake, or tea bread, the kind I remember having in Paris, moist but light, and loaded with lemon flavor. This might be the best one I’ve tried, which I discovered on an episode of Milk Street TV called “Baking in Paris”. The recipe is inspired by the show’s visit to Rose Bakery, a cafe owned by Rose Carrarini,  where they sampled Rose’s acclaimed Lemon-Almond Pound Cake. Her secret is to replace some of the wheat flour with almond flour. Almond flour makes the cake's crumb extra tender and moist and gives it a more interesting texture than wheat flour alone. The original recipe uses a traditional lemon drizzle, but I decided to try a rosemary lemon drizzle which I saw John Whaite (English baker who won the third series of The Great British Bake Off) do on a Baking Mad “makeittogether competition The rosemary lemon drizzle soaks into the loaf cake and brings it to another level – an absolutely fantastic combination.

 

INSTRUCTIONS:

195 grams (1½ cups) all-purpose flour, plus more for the pan

4 large eggs, room temperature

2 teaspoons vanilla extract

241 grams (1 cup plus 2 tablespoons) sugar

2 tablespoons grated lemon zest

100 grams (1 cup) almond flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

14 tablespoons (1¾ sticks) salted butter, cut into 14 pieces, room temperature

3 tablespoons sliced almonds

Lemon Rosemary Syrup

108 grams (1/2 cup) white sugar

6 tablespoons lemon juice, divided

1 sprig of rosemary

DIRECTIONS

  1. Heat the oven to 325°F with a rack in the middle position. Coat a 9-by-5-inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess.
  2. In a 2-cup liquid measuring cup or small bowl, beat the eggs and vanilla until combined; set aside.
  3. In a stand mixer fitted with the paddle attachment, mix the 241 grams sugar and the lemon zest on low until fragrant, about 1 minute. Add both flours, the baking powder and salt and mix until combined, about 10 seconds.
  4. With the mixer on low, add the butter a piece at a time. Once all the butter has been added, continue mixing on low until the mixture is crumbly and no powdery bits remain, 1 to 2 minutes.
  5. With the mixer still running, add the egg mixture in a slow, steady stream and mix for about 10 seconds. Increase to medium-high and beat until the batter is light and fluffy, 1 to 1½ minutes, scraping the bowl once or twice. The batter will be thick.
  6. Transfer the batter to the prepared pan and smooth the surface, then sprinkle evenly with sliced almonds. Bake for 45 minutes, then reduce the oven to 300°F. Continue to bake until the top is deep golden brown and a toothpick inserted at the center of the cake comes out clean, another 30 to 35 minutes.
  7. While the cake is baking, in a small saucepan over medium-low, heat the 108 grams (1/2 cup) sugar, 5 tablespoons of lemon juice and rosemary sprig, stirring often, until the sugar dissolves and the mixture reaches a bubbly simmer. Immediately remove from the heat and stir in the remaining 1 tablespoon lemon juice. Set aside to cool.
  8. When the cake is done, cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, then turn it upright. Using a toothpick, poke small holes in the surface at 1-inch intervals. Brush all of the lemon-rosemary syrup onto the cake, allowing it to soak in. Cool completely before slicing, about 2 hours.

Tips: Don’t use cold butter or cold eggs. The butter must be softened to room temperature so it integrates into the sugar-flour mixture. And the eggs must be at room temperature, too, not chilled, so they don't cause the butter to stiffen up when added to the mixer. Lastly, don't rotate the cake as it bakes. Jostling the pan increases the chance the batter will deflate, resulting in a dense, under-risen cake.

Lemon Almond Loaf Cake Rosemary Drizzle loaf pan
Lemon Almond Loaf Cake Rosemary Drizzle loaf pan 

Lemon Almond Loaf Cake Rosemary Drizzle

Lemon Almond Loaf Cake Rosemary Drizzle2


Duncan Hines Retro Sock-It-to-Me Cake

Duncan Hines Retro Sock-It-to-Me Cake


This retro recipe from the 70’s was regularly printed on the back of a Duncan Hines yellow cake mix box. You can still make it with a yellow cake mix, but it’s important to add a few extra ingredients to give it a more “from scratch” taste. Sour cream, toasted pecans, and vanilla give the cake mix a needed flavor boost. The cake is fine on its own, or you can drizzle a little cream cheese glaze to make it even more decadent.

Streusel

2 tablespoons all-purpose flour

2 tablespoons unsalted butter, melted and cooled slightly

¼ cup packed light brown sugar

2 teaspoons ground cinnamon

¾ cup pecans, toasted

Cake

1 Duncan Hines Yellow Cake Mix (15.25 ounces)

1/3 cup all-purpose flour

¼ cup granulated sugar

4 large eggs, room temperature

1 cup sour cream, room temperature

1/3 cup vegetable oil

¼ cup water

1 teaspoon vanilla extract

Glaze

1 ½ cups Confectioners' sugar (6 ounces)

3 tablespoons cream cheese, softened

3 tablespoons milk

1 teaspoon vanilla

Pinch table salt

  1. Make Streusel: Process flour, butter, brown sugar, cinnamon, and pecans in food processor until finely ground. Set aside
  2. Make batter: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour (or use baking spray) a 12-cup nonstick Bundt pan or tube pan. In bowl of stand mixer combine cake mix, flour, sugar, sour cream, oil, water, eggs, and vanilla. Mix on low speed for 1 minute to combine ingredients. Increase speed to medium and beat for 2 minutes.
  3. Layer and bake: Pour half of batter into prepared pan and top with streusel mixture. Cover with remaining batter, using rubber spatula to smooth surface. Bake until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan 20 minutes. Turn cake out onto wire rack to cool.
  4. Glaze: While cake is cooling, Mix all the ingredients together until smooth, then let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake after it has completely cooled, allowing the glaze to drip down the sides. Let the glaze set for about 10 minutes before serving.

Grandma Moore’s Easy Chocolate Mayonnaise Cake

Grandma Moores Easy Chocolate Mayonnaise Cake

I posted this vintage recipe 9 years ago, and thought it was worth re-posting in case you are running low on eggs, or just trying to conserve. This moist chocolate cake was popular during the Great Depression, when people had limited access to eggs and oil. Brands like Hellman’s (Best Foods on the west coast) made it famous when they added the recipe to the jar label. This was my grandmother’s recipe, so it’s well tested and was a family staple in our house. Enjoy with a dusting of powdered sugar, a dollop of whipped cream, or frost with your favorite buttercream.

Download Grandma-moores-easy-chocolate-mayonnaise-cake-recipe

1/3 cup Hershey’s unsweetened cocoa

1 cup boiling water

11/2 teaspoons vanilla

1 cup mayonnaise

2 cups flour

1 cup sugar

1 ½ teaspoons baking soda

¼ teaspoon salt

  1. Preheat oven to 350 degrees F and adjust racks to middle position. Grease and flour 9x9” square or use baking spray.
  2. Whisk together cocoa and boiling water in a medium bowl until smooth and cool to room temperature. When cool, whisk in vanilla and mayonnaise.
  3. In a large mixing bowl combine flour, sugar, soda and salt. Add chocolate mixture and beat on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 1 minute until smooth.
  4. Pour batter into prepared pan and bake for 23-26 minutes or until tooth pick inserted comes out clean and cake springs back when lightly pressed.
  5. Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar or frost with favorite vanilla buttercream or cream cheese frosting.

Old Fashioned Coffee Cake Thick Crumb Topping

Crumb cake piece 

This recipe for "New York-Style Crumb Cake" from Cook's Illustrated reminded me of my years in NYC where you could find big squares of thick crumb coffee cake in nearly every corner deli. It's also reminiscent of Drake's Coffee Cakes - a primarily east coast product made even more famous by a Seinfeld episode. Cook's Illustrated makes it clear not to be tempted to use all-purpose flour in this recipe, the cake flour is essential to producing a fine tender crumb. If you don't have buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45-50 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

 

Crumb Topping

 

1/3 cup granulated sugar

1/3 cup dark brown sugar

3/4 teaspoon ground cinnamon  

1/8 teaspoon table salt  

8 tablespoons unsalted butter (1 stick), melted and still warm 

1 3/4 cups cake flour (7 ounces) 

 

Cake

 

1 1/4 cups cake flour (5 ounces) 

1/2 cup granulated sugar (3.5 ounces) 

1/4 teaspoon baking soda  

1/4 teaspoon table salt  

6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool 

1 large egg  

1 large egg yolk  

1 teaspoon vanilla extract  

1/3 cup buttermilk  

 Confectioners' sugar for dusting 

 

 

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

 

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

 

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

 

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Using both hands, break apart the crumb dough, rolling the broken dough between your thumb and forefinger to form crumbs about the size of large peas. Continue until all the dough has been broken down into crumbs. Sprinkle crumbs evenly over the cake batter, breaking apart any larger chunks, beginning with edges and then working toward center. Bake until crumbs are golden and wooden toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

 

Crumb cake prebake

 

Crumb cake baked  


Best Fall Harvest Apple Cinnamon Cake

Fall Harvest Apple Cake

It’s hard to believe summer is nearly behind us, and as apple picking season approaches, I’m reminded of this all-time family favorite cake. My sister Ann has been making a version of this cake for as long as I can remember. It’s often referred to as “Jewish Apple Cake” (probably due to the fact that the recipe is completely dairy-free - it uses orange juice instead of milk and oil instead of butter) and there are hundreds of recipes on the internet for it, however this is my favorite version. It makes an excellent coffee cake and freezes well too.

Download Best Fall Harvest Apple Cake 

Apple Filling:

4 apples - peeled, cored and thinly sliced

2 teaspoons ground cinnamon

¼ cup sugar

 

Cake:

3 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

½ teaspoon soda

½ teaspoon cinnamon

1 ¾ cups sugar

1 cup vegetable oil

4 eggs

1/3 cup orange juice (freshly squeezed is best)

2 teaspoons vanilla extract

 

Directions:

1. Preheat oven to 350F. Grease and flour a 10-inch tube pan. Combine the ground cinnamon and the ¼ cup sugar together. Toss the sliced apples with cinnamon sugar and set aside

2. Combine the flour, salt, baking powder, baking soda, and ½ teaspoon of cinnamon in a medium bowl and set aside.

3. In a large mixing bowl, beat the eggs and sugar at medium speed for 5 minutes until thick and pale yellow.  Add the vanilla and mix to combine.

4. Whisk the oil and orange juice in a small bowl and set aside.

5. Add 1/3 of the dry ingredients to the egg mixture and beat until just combined. Add half the oil and juice mixture to the egg mixture and beat until just combined. Repeat with another 1/3 of dry ingredients, then the oil/juice, and finish with remaining 1/3 of dry ingredients. Do not overmix.

6. Pour 1/3 of the batter into the prepared pan. Top with 1/2 of the sliced apple mixture.. Pour another 1/3 of batter over apples and spread batter with rubber spatula. Add remaining apple slices, and top with remaining batter. It’s OK if a few apple slices poke through, the batter will cover the apples as the cake bakes.

7. Bake at 350 degrees F for 60-70 minutes. Garnish with a light dusting of confectioners’ sugar if desired.

Fall Harvest Apple Cake apple layer 1

Fall Harvest Apple Cake cooling


Chocolate Raspberry Sacher Torte

Chocolate Raspbery Sachertorte
If you’re looking for a more sophisticated dessert for your next dinner party, try this Austrian classic. America’s Test Kitchen updated the recipe and it’s pretty easy to do. I made it recently for a small dinner party and was able to prepare it in the morning and refrigerate it until we were ready for dessert. For the best flavor, it’s important to let it stand at room temperature about an hour before serving.  Use the best bittersweet chocolate you can find, Callebaut, Valrhona, or Ghiradelli.

Download Chocolate-Raspberry Sacher torte

CAKE AND FILLING

8 ounces bittersweet chocolate, chopped fine

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

2 teaspoons vanilla extract

¼ teaspoon instant espresso powder

1 ¾ cups (about 7 ounces) sliced almonds, lightly toasted

¼ cup unbleached all-purpose flour (1 1/4 ounces)

½ teaspoon table salt

5 large eggs

¾ cup (5 ¼ ounces) sugar

½ cup fresh raspberries, plus 16 individual berries for garnishing cake

¼ cup seedless raspberry jam

2 teaspoons Kirsch (optional)

CHOCOLATE GANACHE GLAZE

5 ounces bittersweet chocolate, chopped fine

½ cup plus 1 tablespoon heavy cream

FOR THE CAKE:

1.  Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.

2. Process ¾ cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.

3. Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.

4. TO ASSEMBLE TORTE: Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam  (and Kirsch, if using) until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.

5. FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.

6. Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.

Sachertorte batter 
Sachertorte batter streaks 

Sachertorte layers

Chocolate Raspberry Torte 1a


Blue Ribbon Decadent Devil’s Food Cake

Devils food cake1 

Devil’s Food Cake is one of the most popular cakes in the United States and has its own day, May 19, which celebrates National Devil’s Food Cake Day.  “Devil’s Food” cake is rich, decadent chocolate cake that is generally darker in color than most chocolate cakes and usually has a very moist, velvety texture. One difference in preparing the Devil’s Food cake is that hot or boiling water is used as the main liquid rather than milk which tends to dull the flavor of chocolate.  The cake layers are primarily slathered in a rich chocolate frosting, making it a chocoholic's dream come true.

Download Blue Ribbon Decadent Devils Food Cake recipe

The Cake:

 4 ounces unsweetened chocolate, chopped (Callebaut)

¼ cup Dutch-processed cocoa powder (Callebaut)

1 tsp instant espresso powder

1¼ cups water (boiling)

¾ cup unbleached all-purpose flour

¾ cup cake flour

1 teaspoon baking soda

¼ teaspoon table salt

8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans

1 ½ cups packed dark brown sugar

3 large eggs, room temperature

½ cup sour cream

1 teaspoon vanilla extract

1.  Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing

Best Chocolate Frosting

This frosting may be made with milk, semisweet, or bittersweet chocolate.  Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture.

3 sticks unsalted butter, softened (60 to 65 degrees)

1 ½ cups confectioners' sugar (4 ounces)

½ cup Dutch-processed cocoa

1/8 tsp salt

1/2 cup light corn syrup

1 teaspoon vanilla extract

8 ounces chocolate BAR - milk, semisweet, bittersweet, melted and cooled slightly - Lindt or Ghiradelli

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds.

 *Vanilla Buttercream is also nice with Devil's Food Cake - I like to use real Vanilla Bean - the dark flecks of vanilla bean look great in the frosting...

 

Vanilla Bean Frosting

2 ½ sticks unsalted butter, softened

½ vanilla bean, halved lengthwise

3 cups confectioners' sugar (5 ounces)

Pinch table salt

1 teaspoon vanilla extract

2 tablespoon heavy cream

 

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Devils food cake2

Devils food cake vanilla buttercream