Pancake cake?!

December 19, 2008

Every year on my family members’ respective birthdays, I do the honor of baking them Fancy FAncy cakes. As I’m away at uni I couldn’t possibly do that! except for my older brother who studies at the same university as me 😀

Unfortunately, I didn’t have access to an oven, so I contemplated the options that I did have..

And kabang i remembered dearest Martha’s kick ass Crepe cake – and I decided to make him a pancake cake instead.

Imagine..

Soft .. cake like pancakes stacked with peanut butter filling and chocolate ganache :D:D

It was good .. real ..real good!

The pancake recipe I got from smitten kitchen’s blog and if there is such a thing as perfect pancake ..those where it!

Peanut Butter Pancake Cake with Chocolate Ganache

Ingredients:

Best Buttermilk Pancakes:

  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon kosher salt, or slightly less table salt
  5. 3 tablespoons sugar
  6. 2 large eggs, lightly beaten
  7. 3 cups buttermilk
  8. 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

Directions:

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Obviously I didn’t keep them warm in the oven — just ate them instantly 😀

Peanut butter filling:

  1. 4 T unsalted butter
  2. 3/4 cups peanut butter
  3. 1/4 cup confectioner’s sugar
  4. 1/2 teaspoon salt

Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use. (I didn’t have an electric beater so I did it by hand!)

Chocolate Ganache:

  1. 1 1/4 cup heavy cream
  2. 200grams finely chopped bitter sweet or dark chocolate

Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

Assemble:

Layer Pancakes on top of each other, filling each layer with peanut butter filling. Top with chocolate ganache. enjoy!


Mocha Chocolate Cake – For my Lovely Mother’s Birthday

July 1, 2008

Hello everyone, i hadn’t baked anything in a couple of days as i was waiting to bake for my mom’s birthday. Originally i had planned to bake an opera cake but it turned out that the opera cake would be too ginormous for the family so i ended up making a mocha chocolate cake. The recipe for the cake is from Dorie Greenspan book, but i got the recipe from a blog as i don’t have the book yet – unfortunate i know! The original recipe has different icing but i opted to make a chocolate mocha fudge icing (adapted from different sources), Which turned out nothing short of heavenly! The cakes texture was so soft and airy as it had oil and buttermilk, so the cake ain’t that heavy on your sides either! I made the cake yesterday morning at the crack of dawn (literally – since i wake up early to do pilates anyway!) and hid it in me aunts room so that my mom doesn’t spot it but I’m guessing she figured it out since the house was smelling gloriously of chocolate and coffee. But she pretended not to know anything about it! So this morning I’ve been up early (for pilates) and to put the icing on my lovely. I also made pancakes and banana smoothie for my moms breakfast “buffet”. I didn’t have much time for the pancakes so i just went with Bisquick – but i come across a recipe for whole grain pancakes which i intend to try out later and if it turns out to be a success I’ll definitely post it!

The naked cake (ie before frosting):

Anyway enough blabbing .. the recipe:

Mocha Chocolate Cake

 Ingredients:

1)1-3/4 cups all-purpose flour

2)2 cups sugar

3)3/4 cup good cocoa powder

4)2 tsp baking soda

5)1 tsp baking powder

6)1 tsp kosher salt

7)1 cup buttermilk, shaken

8)1/2 cup vegetable oil

9)2 extra-large eggs, at room temperature

10)1 tsp pure vanilla extract

11)1 cup freshly brewed hot coffee

Directions:

1)Preheat the oven to 350 deg. F. Butter two 9-inch round cake pans, line them with parchment paper, then butter and flour them.

2)Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

3)Set the pans on a cooling rack and cool in the pans for 30 minutes. Loosen the edges by running a knife around the inside, if needed, turn the cake onto a plate, peel the parchment paper off the bottom, then turn the cake onto a cooling rack to finish cooling.

4)When the layers are completely cooled, place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Mocha Chocolate Icing: ( i cut the recipe in half)
12 oz Semi Sweet chocolate chips.
8 oz sour cream
1/2 cup butter
4 1/2 cups sifted icing sugar
2 teaspoon coffee

Melt the chocolate and butter in a small saucepan over low heat. Remove from heat and let cool for 10 minutes stir in sour cream and sifted powdered sugar. Enjoy!