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!


Marmalade, Figs and buttermilk cake

August 10, 2008

OLYMPUS DIGITAL CAMERA

Hey there, I made this cake last week, I got the recipe from sass and veracity but made a few changes to suite my pantry..and taste!
This cake turned out to be soo moist and sticky that you can easily pull it of as a pudding rather than a cake!

In the her recipe, she used some fresh and fig preserve as I didn’t have any of which at home I opted for a lil change but using marmalade and dried figs (which she used in addition to the fresh figs).

This cake was really delicious, basically its like one of those dishes that ..well does not sound like peanut butter and chocolate but when you taste it , it will totally surprise you, so try it you won’t regret it!

Marmalade, figs and buttermilk cake

adapted from sass and veracity

Ingredients:

1) 1 1/2 cup sugar

2) 2 cup all-purpose flour

3) 1 tsp. baking soda

4) 1/2 tsp. salt

5) 1 tsp. ground nutmeg

6) 1 tsp. cinnamon

7) 1/2 tsp. ground allspice

8) 1/2 tsp. ground cloves

9) 1 cup vegetable oil

10) 3 eggs

11) 1 cup buttermilk (I used skimmed buttermilk – tastes the same but its skimmed so :D)

12) 1 TBS. vanilla extract

13) 1 cup marmalade

14) 1/2 cup chopped pecans or walnuts

15) Around 20 chopped dried figs

§ Directions:

1) Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating well at medium speed with electric mixer.

2) Add buttermilk and vanilla, beating well.
Stir in marmalade,dried figs and pecans or walnuts.

3) Pour batter into a greased and floured 10 inch tube pan.

4) Bake at 350º F. for 1 hour or until wooden pick inserted in center comes out clean.

5) Cool in pan 10 minutes; remove from pan and place on serving platter.

6) Pour buttermilk glaze over cake while both are still warm.

Buttermilk Glaze:

~Ingredients

1) 1 1/2 c. powdered sugar

2) 1/4 c. buttermilk

3) 1 TBS. butter

4) 1 tsp. vanilla extract

~ Directions:

1) Melt 1 TBS. butter in saucepan over low heat, add the buttermilk and the powdered sugar, heat till dissolved, then add 1 teaspoon vanilla extract.

2) If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly until you get the consistency you like.

 

OLYMPUS DIGITAL CAMERA


Mini Molten Lava Cakes – A Martha Recipe Success!

July 19, 2008

I know that there are many .. manyy bloggers out there who have tried dear Martha’s recipes and regretted it since they usually have some missing ingredient or wrong instructions – trust me I’ve been there! So when I wanted to try a chocolate lava cake and was not able to find one with reasonable amount of ingredients ( some required 6 eggs..yadda yadda) and when i found this recipe on Martha’s website I knew that I had to try it. The recipe yields 6 muffin size lava cakes but i decided to make mini ones by baking them in a cupcake pan but if you do that it’s important that you reduce the cooking time else you won’t get the lavaness – you’ll just get a really gooey, fudgy, moist , chocolaty cake!
I served it with vanilla ice cream and powdered sugar. Speaking of ice cream just the other day I was craving date ice cream (where do you get that .. right?) so i decided to make my own and OMG was it good, and I didn’t even use an ice cream maker – since i don’t own one! I will be posting the recipe sometime in the near future – so stay tuned!
The recipe for the lava cake:
-Ingredients:
1)4 tablespoons unsalted butter, room temperature, plus more for muffin tins
2)1/3 cup granulated sugar, plus more for muffin tins
3)3 large eggs
4)1/3 cup all-purpose flour
5)1/4 teaspoon salt
6)8 ounces bittersweet chocolate, melted
7)Confectioners’ sugar, for dusting
8)Whipped Cream , for serving ( I say vanilla Ice cream!!)
– Directions:
1)Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin (or 12 smaller cupcake pan – but again you’ll have to reduce the timing). Dust with granulated sugar, and tap out excess. Set aside.
2)In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
3)Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes (less for mini ones around 5 -6 minutes). Remove from oven; let stand 10 minutes.

4)To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream (Or vanilla ice cream), if desired (Trust me you will desire it once you break into the yummy warm luscious lava cake and the chocolaty goodness oozes out).


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!


Red Velvet Cupcakes – Oh My G!!

June 24, 2008


Where oh where do i start??!! Okay.. anyone out there passionate about baking, who hasn’t made a red velvet cupcake/cake… you have no idea what you are missing! Here’s why:
Although red velvet cake is not very chocolaty but it is definitely very delicious. Its the colour that makes all the difference in the world! You can put ant other food colouring, but dude the effect will not be the same – TRUST ME!
The batter turns into this deep radish red/maroon the instant you add the red mixture of buttermilk and food colouring and the it looks just drop dead gorgeous! Pictured below!

The original recipe yielded two 9 inch cakes which you can make instead of cupcakes, but i wanted to make cupcakes since i had promised my cousin that i would make her daughter cupcakes for her birthday (which was in march)! yikes! i guess they’re “a little” overdue! But i do i have a good excuse – i had exams!! honest! But i made them the first first opportunity i got.
For frosting a red velvet cake, generally a cream cheese frosting complements it, but i opted for something lighter by using whipped cream. Not a very traditional baker eh?! But I have included the recipe for a cream cheese frosting if you prefer that!
My family including myself eat mostly healthy food that wont clog your arteries and lead to clearly avoidable consequences, so i used skimmed buttermilk and (please oh please don’t send me hate mail) but yes i admit it i used margarine and I’m not ashamed to reveal it! I mean to me it’s all tomatoes/tomaatoes right?

So anyway here’s the recipe:

Red Velvet Cake

§ Ingredients:

1) 2 1/2 cups (250 grams) sifted cake flour

2) 1 teaspoon baking powder

3) 1/2 teaspoon salt

4) 2 tablespoons (15 grams) Dutch-processed cocoa powder

5) 1/2 cup (113 grams) unsalted butter, at room temperature

6) 1 1/2 cups (300 grams) granulated white sugar

7) 2 large eggs

8) 1 teaspoon pure vanilla extract

9) 1 cup (240 ml) buttermilk

10) 2 tablespoons liquid red food coloring

11) 1 teaspoon white distilled vinegar

12) 1 teaspoon baking soda

§ Directions:

1) Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. (or around 24 cupcakes)

2) Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.


3) In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.


5) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.


6) Spoon the batter in each hole (or whatever its called). Bake in the preheated oven for approximately 20 – 25minutes (but it really depends on your oven as mine is an ass it took around 30 minutes to bake), or until a toothpick inserted in the center of one of the cakes comes out clean.

7) Let cool for approximately 5 minutes and remove from pan, leave on wire rack to cool before frosting. If using Whipped cream follow the instructions on box (i used dream whip). If opting for a cream cheese frosting the recipe follows.

Cream Cheese Frosting:
Beat 8 oz. cream cheese (Doesn’t have to be room temperature) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 cups powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that you desire.

Again I have to mention, the point of making red velvet cake aside from the marvelous colour is the frosting, the cream cheese frosting to be precise and not the cardboard whipping cream. So if you are not as paranoid as myself you have to can use the cream cheese frosting, and trust me its the better option! I’m regretting not using it! But whatever i saved tonnes of calories, not that it matters! Sorry, but i need counseling – can you tell?! 😛

P.S. Ignore my lame sense of humor and just try the deeelicious recipe.


Black Forest Chocolate Cake – Hallelujah!

June 23, 2008

Hey there, i made this black forest chocolate cake sometime ago (on mothers day to be specific), and it was nothing short of magnificent ( Glorious, Splendid, Superb… you get the picture)! The best thing about this black forest cake aside from the fact that its black forest cake is that its low fat! yes all you ‘health conscious’ bakers out there! this cake is fat less! well not completely, but it has not butter what so ever! :D:D So yes you can go ahead and have the second helping without feeling (that) guilty!
I got this recipe will browsing a website and I’m not sure which one so i am unable to include the link! anyway the pictures are present so enjoy some food porn!
P.s. ignore the knife! Again this points out my Unprofessional semi-professional photography skills!

Black Forest Chocolate cake

§ Ingredients:

1) 1 (14-ounce) can Fat Free Sweetened Condensed Milk (NOT evaporated milk)

2) 2/3 cup applesauce

3) 2/3 cup packed brown sugar

4) 2 eggs

5) 1 egg white

6) 1 3/4 cups all-purpose flour

7) 3/4 cup unsweetened cocoa

8) 2 teaspoons baking powder

9) 2 teaspoons baking soda

10) 1/2 teaspoon salt

11) 1/2 cup boiling water

12) 1 cup (6-ounces) semi-sweet chocolate chips

13) 1 (21-ounce) can cherry pie filling

§ Directions:

1) Preheat oven 350°F. In medium bowl, combine applesauce, brown sugar, eggs and egg white; mix well.

2) In small bowl, combine dry ingredients; stir into milk mixture just until moistened. Gradually add water. Stir in chocolate chips. Pour into 12-cup fluted tube pan coated with non-stick cooking spray.

3) Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan. Cool for 30 minutes. Spoon some of the pie filling over the cake. Slice cake and serve with remaining filling.

You can also have some whipped cream with the cake! Since its so low in fat you can afford to do so!