Recipes

Chocolate Earthquake Cake

Chocolate Earthquake Cake

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Ingredients

Makes: 10 To 12 Servings

Garnish

  • 1 Teaspoon Confectioners’ Sugar For Dusting
  • Vanilla Ice Cream And/Or Fresh Raspberries For Serving

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Rub The Soft Butter On The Bottom And Sides Of An 8″ Springform Pan Or Tall Metal Baking Pan With Removable Bottom.
  • Dust With The Cocoa, And Set The Pan Aside.
  • Place The Chocolate And Butter In A Heavy Saucepan Over Low Heat, And Stir Until The Chocolate Melts, 2 Minutes.
  • Turn Off The Heat And Set The Chocolate-Butter Mixture Aside.
  • Separate The Eggs, Placing The Yolks In A Large Mixing Bowl And The Whites In A Separate Large Mixing Bowl.
  • Set The Whites Aside.
  • Beat The Egg Yolks With An Electric Mixer On Medium-High Speed, Gradually Adding ¾ Cup Of The Sugar As You Beat.
  • Beat Until They Are Pale Yellow And The Consistency Of Mayonnaise, 1 To 2 Minutes.
  • Turn Off The Mixer And Pour The Chocolate Mixture Into The Yolks.
  • Beat On Low Until Just Combined, 30 Seconds.
  • Add The Rum And Vanilla, And Beat Again On Low Until Just Combined, 10 Seconds.
  • Set Aside.
  • With Clean Beaters, Beat The Egg Whites On High Speed Until Soft Peaks Form, 1 To 2 Minutes.
  • Gradually Beat In The Remaining ¼ Cup Sugar, And Beat Until Stiff Peaks Form, About 1 Minute Longer.
  • Turn Off The Mixer, And Fold The Whites Into The Chocolate Mixture With A Rubber Spatula Until The Whites Are Well Combined.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake For 15 Minutes, Then Reduce The Temperature To 350°F, Leaving The Cake In The Oven.
  • Bake The Cake For Another 15 Minutes, Then Reduce The Temperature To 250°F.
  • Bake The Cake Until The Cake Smells Very Chocolatey, The Top Has A Nice Firm Crust, And The Cake Jiggles A Bit When The Top Is Touched, 20 To 25 Minutes.
  • Turn Off The Oven, But Leave The Cake In The Oven.
  • Prop The Oven Door Open 2″ With Kitchen Towels, And Let The Cake Sit In The Turned-Off Oven For 25 Minutes.
  • Remove The Cake From The Oven, And Let It Cool For 20 To 30 Minutes In The Pan On The Kitchen Counter.
  • The Cake Will Fall As It Cools.
  • Run A Knife Around The Edge Of The Pan, And Remove The Sides Or Bottom Of The Pan.
  • Place The Cake On A Serving Plate, Sift Confectioners’ Sugar Over The Top, And Slice While Warm.
  • Serve With The Ice Cream And/Or Berries.
  • Or, For Easier Slicing, Leave The Cake In The Pan And Chill, Covered, At Least 2 Hours, Then Slice And Serve.
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Course; Cake

Silver Palate Carrot Cake

Silver Palate Carrot Cake

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Ingredients

Makes: 12 To 16 Servings

  • 6 Medium Carrots About 14 To 15 Ounces
  • Vegetable Shortening And Flour For Prepping The Pans See Cake Note
  • ¾ Cup 8-Ounce Can Crushed Pineapple, Drained
  • 1½ Cups Finely Chopped Walnuts
  • 3 Cups Unbleached Flour
  • 3 Cups Granulated Sugar
  • 1 Teaspoon Salt
  • 1 Tablespoon Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 1½ Cups Corn Oil
  • 4 Large Eggs At Room Temperature, Lightly Beaten
  • 1 Tablespoon Vanilla Extract
  • 1½ Cups Loosely Packed Sweetened Shredded Coconut
  • Cream Cheese Frosting For A 3-Layer Cake

Instructions

  • Wash And Peel The Carrots.
  • Trim Off The Tops, And Slice The Carrots Into ¼” Pieces.
  • Place Them In A Medium-Size Saucepan, And Add Water Just To Barely Cover Them.
  • Place The Pan Over High Heat And Bring To A Boil, Then Reduce The Heat To Medium-Low And Let The Carrots Simmer, Uncovered, Until Fork-Tender, About 15 Minutes.
  • Drain The Carrots, And Place Them In A Food Processor Fitted With A Steel Blade.
  • Pulse For 45 To 60 Seconds Or Until They Are Coarsely Pureed And Yield 1â…“ Cups.
  • Set Aside.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 9″ Round Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Drain The Pineapple Well In A Sieve.
  • Put The Walnuts On A Baking Sheet And Place In The Oven To Toast Until Lightly Browned, 5 To 7 Minutes.
  • Remove The Walnuts, And Set Aside To Cool.
  • Sift Together The Flour, Sugar, Salt, Baking Soda, And Cinnamon In A Large Mixing Bowl.
  • Add The Oil, Eggs, And Vanilla.
  • With A Large Spoon, Stir The Wet Ingredients Together And Then Sift Into The Dry Ingredients Until Just Combined.
  • The Batter Will Be Thick.
  • Fold In The Coconut, Carrots, Pineapple, And Walnuts Until Well Blended.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake The Cakes Until They Turn Dark Brown And A Toothpick Inserted In The Center Comes Out Clean, 32 To 37 Minutes.
  • Remove The Cakes To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, And Give The Pans A Gentle Shake.
  • Invert Them Once And Then Again Onto The Rack To Cool Right Side Up, 30 Minutes.
  • While The Layers Cool, Prepare The Frosting.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate And Spread With A Generous ¾ Cup Of Frosting.
  • Top With The Second Layer And Repeat.
  • Top With The Third Layer, And Spread The Frosting On The Top And Sides Of The Cake.
  • Chill For At Least 30 Minutes To Make Slicing Easier.

Notes & Wine Advice

Cake Note:
To Make These Layers Containing Pineapple And Coconut Easy To Remove From The Pan, Grease And Flour Generously. Or Line The Pan Bottoms With A Round Of Parchment Paper.
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Course; Cake

Moosewood Cardamom Coffee Cake

Moosewood Cardamom Coffee Cake

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Ingredients

  • Makes: 12 To 16 Servings

Cake

Filling

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour A 10″ Tube Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Butter And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 3 To 4 Minutes.
  • Add The Eggs, One At A Time, Beating After Each Addition.
  • Blend In The Vanilla, And Set The Batter Aside.
  • Sift Together The Flour, Baking Powder, Baking Soda, Cardamom, And Salt In A Large Mixing Bowl.
  • Add This To The Batter Alternately With The Sour Cream, Beginning And Ending With The Dry Ingredients.
  • Don’t Overmix.
  • Set Aside.
  • For The Filling, Stir Together The Sugar, Cinnamon, And Walnuts In A Small Bowl.
  • Spoon A Third Of The Batter Into The Bottom Of The Prepared Pan And Spread The Batter To The Edges.
  • Scatter Half Of The Filling Over The Top.
  • Spread Another Third Of The Batter On Top, And Scatter The Remaining Filling Over It.
  • Spread The Last Third Of The Batter Over The Filling, And Place The Pan In The Oven.
  • Bake The Cake Until It Has Browned Well On Top And A Long Toothpick Inserted In The Center Comes Out Clean, 60 To 65 Minutes.
  • Remove The Cake From The Oven, And Place It On A Wire Rack To Cool In The Pan For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again So It Cools Completely On The Rack, Right Side Up, About 1 Hour.
  • Slice And Serve.
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Course; Cake

Italian Cream Cake

Italian Cream Cake

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Ingredients

  • Makes: 12 Servings

Cake

Frosting

  • ¼ Cup Finely Chopped Pecans
  • 8 Tablespoons 1 Stick Unsalted Butter, At Room Temperature
  • 8 Ounces Cream Cheese
  • 2 Teaspoons Vanilla Extract
  • 4 To 4¾ Cups Confectioners’ Sugar
  • Dash Of Salt
  • Extra Sweetened Flaked Coconut As Garnish If Desired

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Grease And Flour Three 9″ Round Cake Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter And Shortening In A Large Mixing Bowl, And Blend With An Electric Mixer On High Speed Until Creamy, 1 Minute.
  • Gradually Add The Sugar, Blending On Medium Speed.
  • Add The Egg Yolks, One At A Time, Beating Just Until Combined.
  • Add The Vanilla And Combine.
  • Sift The Flour And Baking Soda In A Small Bowl, And Sift To Combine Well.
  • Spoon A Third Of The Flour Mixture Into The Butter Mixture And Blend On Low, Then Add ½ Cup Of The Buttermilk And Blend.
  • Add Another Third Of The Flour Mixture, Then The Rest Of The Buttermilk, Blending, Then The Rest Of The Flour Mixture.
  • Fold In The Coconut And Pecans Just Until Combined.
  • Set Aside.
  • Place The 5 Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, 4 Minutes.
  • Fold The Beaten Whites Into The Batter Until The Whites Are Well Combined.
  • Divide The Batter Between The 3 Pans, And Smooth The Tops.
  • Place The Pans In The Oven.
  • Bake Until The Cakes Are Golden Brown And Just Pull Away From The Sides Of The Pans, 22 To 25 Minutes.
  • Remove The Pans To A Wire Rack To Cool For 10 Minutes, Then Run A Knife Around The Edges.
  • Shake The Layers Gently, Then Invert Onto The Rack Right Side Up To Cool Completely, 30 Minutes.
  • Leave The Oven On.
  • Meanwhile, Make The Frosting.
  • Place The ¼ Cup Nuts In A Small Pan In The Oven To Toast For 3 To 4 Minutes.
  • Remove And Set Aside To Cool.
  • Place The Butter And Cream Cheese In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 Minute.
  • Add The Vanilla And Half Of The Confectioners’ Sugar, Beating On Medium Until Combined.
  • Add Another Cup Of Sugar And The Salt And Blend On Medium-High Until Combined And Light.
  • Add The Remaining Sugar As Needed, And Beat On Medium-High To Lighten The Frosting.
  • Fold In The Cooled Toasted Nuts.
  • To Assemble The Cake, Place 1 Cooled Layer On A Cake Stand And Cover With ¾ Cup Of Frosting, Spread To The Edges.
  • Place A Second Layer On Top, And Spread It With ¾ Cup Of Frosting.
  • Place The Third Layer On Top, And Add 1 To 1½ Cups Frosting To The Top Of The Cake, Spreading It Decoratively Across The Top.
  • Use The Remaining Frosting To Frost The Sides Of The Cake, Using Smooth, Clean Strokes.
  • Pat Extra Coconut On Top Of The Cake For Garnish, If Desired.
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Course; Cake

French King Cake

French King Cake

Galette Des Rois
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Ingredients

Instructions

  • Unfold The Sheets Of Puff Pastry.
  • Place Each One Onto A Baking Sheet.
  • Press Down On Any Cracks To Repair Them, And Gently Roll The Pastry To Smooth It Out.
  • Place The Baking Sheets In The Refrigerator For 1 Hour.
  • Meanwhile, For The Filling, Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 30 Seconds.
  • Add The Egg, And Beat Until Creamy, 30 To 45 Seconds More.
  • Set Aside.
  • Place The Almonds And Confectioners’ Sugar In The Bowl Of A Food Processor Fitted With A Steel Blade.
  • Pulse Until The Mixture Resembles Meal.
  • Turn The Almond Meal Into The Bowl With The Butter And Sugar.
  • Add The Flour, Rum, And Vanilla, And Stir With A Wooden Spoon Or A Rubber Spatula Until Just Incorporated.
  • Set Aside.
  • (If Your Kitchen Is Warm, Cover And Place In The Refrigerator Until Ready To Assemble.)
  • Remove The Baking Sheets From The Refrigerator.
  • Paint A 1″ Border Of The Egg Wash Around The Edges Of 1 Pastry Sheet.
  • Spoon The Almond Mixture Into The Center Of The Pastry, Pressing It With The Spoon Just Until It Meets The Egg Wash.
  • Do Not Let The Filling Get Onto The Egg Wash Border.
  • Place The Second Pastry Sheet Over The Filling, And Press Down On The Edges Firmly So They Seal.
  • Brush The Top With Egg Wash, And Let The Cake Rest For 1 Hour Before Baking.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 400°F.
  • Bake Until The Cake Is Puffed And Brown, 40 To 45 Minutes.
  • Slice And Serve.
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Course; Cake
Cuisine; European / French

The Doberge Torte

The Doberge Torte

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Ingredients

  • Makes: 12 To 16 Servings

Custard

Cake

  • Butter And Flour For Prepping The Pans
  • ¾ Cup 1½ Sticks Unsalted Butter, At Room Temperature
  • 2 Cups Granulated Sugar
  • ¼ Teaspoon Salt
  • 4 Large Eggs At Room Temperature, Separated
  • 3½ Cups Sifted Cake Flour
  • 1 Tablespoon Baking Powder
  • 1 Cup Whole Milk At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Scant Teaspoon Fresh Lemon Juice

Chocolate Buttercream Frosting

Instructions

  • For The Custard, Place The Sugar, Salt, Flour, Cornstarch, And Cocoa In A Medium-Size Bowl, And Whisk To Combine.
  • Set Aside.
  • Place The Eggs In Another Medium-Size Bowl, And Lightly Beat Until Lemon Colored.
  • Set Aside.
  • Place The Butter And Chocolate In A Large Saucepan Over Low Heat.
  • Stir To Melt The Butter And Chocolate.
  • Add The Milk And Beaten Eggs, And Whisk Until Combined.
  • Add The Dry Ingredients, And Whisk To Combine.
  • Increase The Heat To Medium And Cook Until The Mixture Is Very Thick, Whisking Constantly, 12 To 15 Minutes.
  • Remove From The Heat, Then Whisk In The Vanilla.
  • Pour The Hot Custard Into A Large Heatproof Bowl.
  • Cover The Surface Of The Custard With Plastic Wrap, Sealing To The Edges.
  • This Prevents The Custard From Developing A Tough Surface As It Cools.
  • Cool On The Counter For 30 Minutes, Then Place In The Refrigerator Until Cold.
  • This Takes As Little As 4 Hours, Or Overnight.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Grease And Flour The Bottom Of As Many 9″ Layer Pans As You Have.
  • You Will Be Baking 8 Layers.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter, Sugar, And Salt In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 1 To 2 Minutes.
  • Add The Egg Yolks, One At A Time, Beating Well After Each Addition.
  • Set Aside.
  • Place The Egg Whites In The Large Bowl Of An Electric Mixer, And Beat On High Speed Until Stiff Peaks Form, About 5 Minutes.
  • Set Aside.
  • Sift Together The Flour And Baking Powder In A Medium-Size Bowl.
  • Add The Flour Mixture To The Butter Mixture Alternately With The Milk, Beginning And Ending With The Flour.
  • Fold In The Vanilla And Lemon Juice.
  • Fold In The Egg Whites Until Just Combined.
  • Divide The Batter Into Eighths—About 6 Ounces Batter Or A Full ¾ Cup Per Pan.
  • Spread This Into Each Cake Pan, Using A Metal Spatula To Spread The Batter To The Edges.
  • Bake 2 To 3 Layers At A Time, Depending On The Size Of Your Oven.
  • Bake Until The Layers Are Lightly Golden Brown And The Edges Pull Away From The Sides, 10 To 12 Minutes.
  • Remove To Wire Racks, Cool For 5 Minutes, Then Run A Knife Around The Edges And Invert Onto The Racks To Cool.
  • The Layers Will Cool Quickly Because They Are Thin.
  • Wipe Out The Pans, Grease And Flour Again, And Repeat With The Remaining Batter.
  • To Begin Assembly, Place 1 Layer On A Serving Plate.
  • Dollop About 8½ Ounces Of Custard (About â…ž Cup) On Top, And Spread It Out Evenly, To Within ½” Of The Edges.
  • Continue Stacking Layers And Custard.
  • There Will Be 7 Layers Of Custard, With A Top Cake Layer Bare.
  • Lightly Cover The Cake, And Place It In The Refrigerator To Firm Up The Custard, About 1 Hour.
  • Meanwhile, Prepare The Frosting.
  • Place The Confectioners’ Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Low Speed For 30 Seconds.
  • Increase The Speed To Medium And Beat Until Creamy, 2 To 3 Minutes.
  • Add The Cocoa, Melted Chocolate, And Vanilla, And Beat Until Smooth, 1 Minute.
  • If The Frosting Is Too Thick, Add A Little Hot Water, 1 Teaspoon At A Time, Very Slowly Until The Consistency Is Right.
  • Remove The Cake From The Refrigerator.
  • Frost The Sides Of The Cake First, Spreading On A Thin Layer.
  • Frost The Top, Spreading A Thin Layer To The Edges.
  • Store The Cake In A Cake Saver In The Refrigerator For Up To 3 Days.
  • Slice And Serve.
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Course; Tarts

Julia Child’s Queen Of Sheba Cake

Julia Child’s Queen Of Sheba Cake

Reine De Saba
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Ingredients

  • Makes: 12 Servings

Cake

  • Butter And Flour For Prepping The Pan
  • ¼ Cup Whole Almonds
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • â…” Cup Granulated Sugar Plus 1 Tablespoon To Add To The Egg Whites
  • 3 Large Eggs At Room Temperature, Separated
  • 4 Ounces â…” Cup Chopped Good Semisweet Chocolate
  • 2 Tablespoons Rum
  • Pinch Of Salt
  • ¼ Teaspoon Almond Extract
  • ¾ Cup Sifted Cake Flour

Chocolate Butter Icing (Glaçage Au Chocolat)

  • 1 Ounce Chopped Semisweet Chocolate
  • 3 Tablespoons Unsalted Butter
  • 1 Tablespoon Rum
  • 8 To 12 Toasted Whole Or Sliced Almonds For Decoration

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour The Bottom Of An 8″ Round Cake Pan That Is At Least 1½” Deep.
  • Shake Out The Excess Flour.
  • If You Have An 8″ Springform, Or A Pan With A Removable Bottom, Use It.
  • Set The Pan Aside.
  • Place The Almonds In A Food Processor Fitted With A Steel Blade, And Pulverize Until You Get A Meal-Like Texture, 60 To 90 Seconds.
  • Set The Ground Almonds Aside.
  • Place The Butter And â…” Cup Of The Sugar In A Large Bowl And Beat With An Electric Mixer On Medium-High Speed Until Light And Fluffy, 4 To 5 Minutes.
  • Add The Egg Yolks And Beat Until Just Blended, Scraping Down The Bowl With A Rubber Spatula.
  • Set The Mixture Aside.
  • Place The Chocolate In A Small Glass Bowl, And Heat In The Microwave On High Power, 30 To 45 Seconds, Stirring 2 Or 3 Times, So That The Chocolate Melts.
  • Once It Cools Down A Bit, Stir It Into The Butter Mixture, And Blend With The Mixer Until Just Combined.
  • Add The Rum, Salt, Almond Extract, And Ground Almonds And Stir With The Rubber Spatula To Combine.
  • Set Aside.
  • Beat The Egg Whites In A Medium-Size Bowl With The Electric Mixer On High Speed Until Soft Peaks Form, 3 To 4 Minutes.
  • Add The Remaining 1 Tablespoon Sugar Slowly, And Continue Beating Until Stiff Peaks Form, Another 1 To 2 Minutes.
  • Stir About A Quarter Of The Whites Into The Chocolate Batter With The Spatula Until Just Combined And The Batter Is Lightened.
  • Fold In About A Third Of The Remaining Whites Until Just Combined.
  • Sift In A Third Of The Flour And Gently Fold To Just Combine.
  • Continue To Add The Rest Of The Whites And Flour Until All Is Incorporated.
  • Pour The Batter Into The Prepared Pan.
  • With The Spatula, Spread The Batter Up The Sides Of The Pan So A Well Forms In The Center.
  • Place The Pan In The Oven.
  • Bake The Cake Until A Toothpick Comes Out Clean When Inserted About 2″ From The Edges And The Middle Is Still Underdone, 24 To 28 Minutes.
  • Cool The Cake In The Pan On A Wire Rack For 10 Minutes.
  • Run A Knife Around The Edges Of The Cake, And Unmold It Onto A Serving Plate And Let Cool To Room Temperature Before Frosting.
  • For The Icing, Place The Chocolate And Butter In A Microwaveable Bowl And Place In The Microwave On The Defrost Setting For 1 Minute.
  • Remove And Stir.
  • If Needed, Place Back On Defrost For Another 60 To 90 Seconds.
  • Remove And Stir To Melt The Chocolate.
  • Stir In The Rum.
  • Place The Bowl In The Refrigerator Until The Icing Firms Up And Is Spreadable, 5 To 10 Minutes.
  • To Finish, Spread The Icing Smoothly Over The Top Of The Cake.
  • Press The Toasted Almonds Into The Icing In A Decorative Pattern On Top.
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Course; Cake

The Hummingbird Cake

The Hummingbird Cake

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Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 9″ Round Cake Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Flour, Sugar, Cinnamon, Baking Soda, And Salt In A Large Bowl, And Whisk To Combine Well.
  • Add The Eggs, Oil, And Vanilla, And Blend With A Wooden Spoon Or An Electric Mixer On Low Speed.
  • Increase The Speed To Medium And Blend Until Well Combined, 1 Minute.
  • Or Stir More Briskly Until Well Combined.
  • Fold In The Pineapple, Pecans, If Desired, And The Bananas.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cake Just Pulls Away From The Edges Of The Pans, 18 To 22 Minutes.
  • Remove To Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, And Give Them A Gentle Shake To Loosen The Cakes.
  • Invert The Cakes Once And Then Again Onto The Racks.
  • Let The Layers Cool To Room Temperature, At Least 30 Minutes.
  • Meanwhile, Prepare The Frosting.
  • If Using The Pecans As A Garnish, Toast Them In A 350°F Oven For 4 To 5 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Serving Plate.
  • Spread With About â…” Cup Of Frosting.
  • Top With A Second Layer And Repeat With The Frosting.
  • Top With The Third Layer And Frost The Top And Sides Of The Cake With Smooth Strokes.
  • Garnish The Top Of The Cake With Pecans.
  • Slice And Serve.
  • Or Chill For 1 Hour Uncovered For Easier Slicing.
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Course; Cake

Coca-Cola Cake

Coca-Cola Cake

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Ingredients

  • Makes: 16 Servings

Cake

Frosting

  • ½ Cup 1 Stick Lightly Salted Butter
  • 3 Heaping Tablespoons Unsweetened Cocoa Powder
  • 6 Tablespoons Coca-Cola
  • 3 To 4 Cups Confectioners’ Sugar Sifted
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Pecans See Cake Note

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour A 13″ × 9″ Metal Baking Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Flour And Sugar In A Large Mixing Bowl, And Stir To Combine.
  • Set Aside.
  • Place The Butter, Oil, Cocoa, And Coca-Cola In A Medium-Size Saucepan, And Bring To A Boil Over Medium Heat.
  • Stir Until The Butter Melts And The Mixture Just Comes To A Boil.
  • Pour The Cocoa Mixture Over The Sugar And Flour.
  • Blend With An Electric Mixer On Low Speed, Or With A Wooden Spoon, Until Just Combined.
  • Measure The Buttermilk, And Stir The Baking Soda Into It To Dissolve.
  • Add To The Batter Along With The Eggs And Vanilla.
  • Blend On Medium Speed Until Well Combined, 1 Minute.
  • Fold In The Marshmallows.
  • Turn The Batter Into The Pan, And Place The Pan In The Oven.
  • Bake The Cake Until The Top Springs Back When Lightly Pressed With A Finger, 30 To 35 Minutes.
  • Remove The Pan From The Oven.
  • While The Cake Cools, Make The Frosting.
  • Place The Butter, Cocoa, And Coca-Cola In A Small Saucepan Over Medium Heat, And When The Butter Has Melted And The Mixture Just Comes To A Boil, Remove It From The Heat.
  • Measure 3 Cups Of The Confectioners’ Sugar Into A Large Mixing Bowl, And Pour The Hot Cocoa Mixture Over It.
  • Blend With An Electric Mixer On Low Speed Until Smooth, Adding The Vanilla And More Confectioners’ Sugar To Make The Frosting Spreadable But Also Easy To Pour From The Pan.
  • If Desired, Fold The Pecans Into The Frosting Before Spreading It Onto The Cake.
  • Or Frost The Cake, And Top With The Pecans.
  • Let Cool For 20 Minutes, Then Slice And Serve.

Notes & Wine Advice

Cake Note:
If You Want The Best Flavor From The Pecans, Toast Them First While The Oven Preheats, 4 To 5 Minutes. It Is Your Choice To Fold The Pecans Into The Icing, To Omit Them, Or To Scatter Them On Top Of The Cake Once The Cake Has Been Frosted.
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Course; Cake

Chez Panisse Almond Torte

Chez Panisse Almond Torte

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Ingredients

Makes: 12 Servings

  • Butter For Prepping The Pan
  • 7 To 8 Ounces Almond Paste See Cake Note
  • 1¼ Cups Granulated Sugar
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 6 Large Eggs At Room Temperature
  • 1 Cup Unbleached Flour
  • 1½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 2 Teaspoons Confectioners’ Sugar For Dusting

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease A 9″ Springform Or Deep Layer Cake Pan With Soft Butter, And Set The Pan Aside.
  • Crumble The Almond Paste Into Pieces In A Food Processor Fitted With A Steel Blade.
  • Add The Sugar.
  • Pulse Until The Almond Paste Is Finely Chopped.
  • Stop The Machine And Add The Butter And Vanilla.
  • Pulse Until The Mixture Is Creamy And Light.
  • Add The Eggs, One At A Time, And Pulse Until The Eggs Are Well Combined.
  • Stop The Machine.
  • Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Whisk To Combine.
  • Add The Flour Mixture To The Food Processor, And Pulse Until Just Blended.
  • Turn The Batter Into The Prepared Pan, Smoothing The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Deeply Golden Brown And The Center Is Slightly Firm When Pressed, 48 To 52 Minutes.
  • Remove The Pan From The Oven.
  • Let The Cake Cool For 20 Minutes.
  • If Using A Springform Pan, Run A Knife Around The Edges And Unfasten The Collar.
  • Slice And Serve.
  • Or, If Using A Layer Pan, Run A Knife Around The Edges, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Serving Plate.

Notes & Wine Advice

Cake Note:

Almond Paste Is Found In The Baking Aisle. Most Brands Are 7 To 8 Ounces. Some Versions Of This Recipe Call For A Little Almond Extract, But Shere Says There Was No Almond Extract In Her Original Recipe.
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Course; Nuts / Tarts