Tagged with " cakes"
12 May
2013
Posted in: Food
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Sharing the Love of Chocolate

My littlest brother is 17 and getting ready to finish his junior year in high school. He’s in the jazz band and wind ensemble where he plays the sax. 13 years ago when I was a freshman in high school the band started a tradition of having a cake auction at the last concert of the year to help raise money for the next year’s band. Every year of high school I made a cake that was auctioned off. This year I helped my own brother make a cake. I chose a recipe from Heather at Sprinkle Bakes because 1) it was full of chocolate and 2) it had basic techniques I thought my brother should know. The recipe sounds complicated, it’s a Chocolate Mousse Cookie Dough Bombe, but if my brother can do it I assure you that you can too.

brownie layer

We started by assembling the brownie layer. We wanted to make sure it had time to cool before we packed it away to rest overnight before we assembled it the evening of the concert. While making this layer my brother started sharing what he called “Legit bro tips” or what he thought were helpful tips about baking and cooking. I’ll share them just as I promised. His first legit bro tip- “oh year we made brownies, I made them when I was 8. I think I know what I’m doing” which I’m sure is his way of saying easy enough.

cookie dough dome

Next we assembled the cookie dough layer. This layer is made by stirring up the ingredients in a mixer, then pressing the mix into a plastic-wrap-lined bowl. This prepwork will make it easier at the end. You don’t want to leave gaps because this will become your dome when you flip the cake over. My brother’s legit bro tip- “real easy, can’t mess this up.” This layer also leaves some leftover cookie dough which is wonderful because there are no eggs and no baking in this step so it’s safe to munch on.

chocolate mousse

Next up was making the mousse. This was the most educational portion of our day in the kitchen. I taught my brother how to separate eggs (legit bro tip- Make sure to break that in half) and how to temper eggs. He didn’t believe that the mixture had thickened enough to cover the back of the spoon as instructed so he learned another legit bro tip- don’t be afraid to pull out a spoon and test. Then he was introduced to the Kitchenaid mixer and its ability to whip cream. He saw most of the stages and learned the difference between soft and stiff peaks (legit bro tip- those are the hard ones). We mixed the chocolate and cream together and then the dish started coming together. We poured the mousse into the cookie dough, then covered it in plastic wrap and froze it overnight.

assembly

The next day we took off the plastic wrap, placed the brownie layer on top of the mousse, and trimmed the remaining cookie dough. Then we flipped it. It was the moment of truth- would all our hard work pay off?

flipped bombe

Now this is where the cake gets its death by chocolate reputation, you cover this massive treat with a chocolate ganache. We quickly whipped that up and my brother poured it on.

poured chocolate ganache

We sent the cake off to the cake auction and a lovely buyer bought it (aka our mom- do you think she would let her son’s first homemade cake go to someone else?). She was kind enough to share it with us on Mother’s Day though there was very little left the way the family had devoured it.

chocolate mousse cookie dough bombe

Doesn’t that look amazing? It somehow tasted even better than it looked. We’ve come to our final legit bro tip- “It’s bombastic.”

If you’re looking for the recipe, make sure to check Sprinkle Bakes. It’s absolutely worth it.

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7 Nov
2012
Posted in: Food
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Buttermilk Pumpkin Cake

buttermilk pumpkin bundt cake

Most people seem to think pie is the perfect Thanksgiving dessert but when it comes to pumpkin, I tend to think the flavor is best featured in a cake. Yes, that may be blasphemy to you but if you’re ever going to give it a shot, this is the cake to do it with.

pumpkin bundt cake

This cake starts in a bundt cake pan (mine is cathedral shaped because why not?) and there’s no need for a heavy frosting, just a glaze. The original Gourmet recipe called for solely a buttermilk glaze but I got a little crazy and added in some maple flavor.

buttermilk pumpkin cake

Since this is a bundt cake, it’s easy to see where to cut the cake and it’s a gorgeous piece to serve. I topped my cake with some crushed pecans and my slice got a sprinkle of coconut too. You can easily make this cake up to 3 days before your big Thanksgiving meal so it works great with my Thanksgiving cooking timeline.

Buttermilk Pumpkin Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 16 slices

Serving Size: 1 slice

I found this recipe via Gourmet Magazine's 2005 Thanksgiving edition. I've made a few changes (specifically doubling spices and adding a maple glaze) but the cake itself is a warm spicy flavor perfect for Thanksgiving dinner.

Ingredients

    For the cake:
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups canned solid-pack pumpkin (less than a 15-ounce can; not pie filling)
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 1/4 cups sugar
  • 3 large eggs
  • For the Glaze:
  • 2 tablespoons plus 1 teaspoon well-shaken buttermilk
  • 1 teaspoon maple extract
  • 1 1/2 cups powdered sugar

Instructions

    For the Cake:
  1. Grease a bundt cake pan generously and set aside.
  2. Whisk together flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a bowl. Stir together pumpkin, buttermilk, and vanilla in another bowl.
  3. Beat butter and sugar in a mixer on medium until pale and fluffy. Add in eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  4. Spoon batter into pan and bake at 350 for 50 minutes or until a toothpick comes out clean. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  5. For the glaze:
  6. While cake is cooling, whisk together buttermilk, maple extract and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
http://www.thehyperhouse.com/2012/11/buttermilk-pumpkin-cake/

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