Matcha Black Sesame Mousse Cake

matcha black sesame mousse cake

This matcha black sesame mousse cake is what I’d call a happy accident. Originally I’d planned to make a black sesame cake with matcha mousse, but the black sesame cake just was not cooperating. (Still in search of a good black sesame sponge cake; I’m all ears if you have one!) After two failed attempts and a dangerously low number of eggs left, I decided to abandon ship and go back to my tried and true sponge cake, this time with a matcha twist.

So then it was on to find a black sesame mousse recipe. My criteria were that it had to use black sesame powder (because that’s all I had) and be pregnant-lady friendly (i.e. no raw eggs); this recipe fit the bill. It worked out beautifully — a nice, pillowy, not-too-sweet mousse with a present sesame flavor.

To add some sweetness and texture, the cake is finished with matcha white chocolate ganache, matcha meringues, and black sesame brittle.

I know there are a lot of steps, but really — it looks more complicated than it actually is. Most steps are easy and don’t take long to complete. The assembly is done Momofuku Milk Bar style, which makes getting the nice crisp layers…wait for it…a piece of cake. (Sorry. Couldn’t resist.) Cake disasters aside, I honestly enjoyed both making and eating this cake. The matcha + black sesame combo is a classic flavor combo for good reason; and this iteration of it is light and elegant.

A few notes:

  • Originally I thought I’d whip up some of the matcha white chocolate ganache for decorations, so I made the ganache using a 1:1 ratio of chocolate to cream. In the end I didn’t need the whipped ganache; had I known this I’d have gone with a 2:1 ratio of chocolate to cream for a thicker glaze. Either will work; it just depends on the thickness/look you prefer.
  • Some of the elements (cake, meringues, brittle) can be made in advance. I wouldn’t do the meringues and brittle more than a day in advance, though, as they will lose some crispness — especially if the weather is humid.

mousse cake top

Matcha Black Sesame Mousse Cake

Makes one 6-inch cake

Ingredients

For the Matcha Sponge

  • One recipe of this sponge cake; replace 5g of cake flour with 2 tsp matcha powder
  • Simple Syrup

For the Black Sesame Mousse

Recipe from Grace’s Kitchen (make right before you’re ready to fill the cake)

  • 150 g whole milk
  • 2 Tbsp cream cheese
  • 70 g sugar
  • 4 tbsp black sesame powder
  • 10 g gelatin powder
  • 50 gm water
  • 300 gm heavy cream, whipped to soft peaks (keep refrigerated)

For the Matcha Meringues
(Adapted from Meringue Girls)
Note: This makes a big batch of meringues, way more than you will need just for decorations. You could easily quarter or halve the recipe; I just made a lot because I was giving some away.

  • 300g caster sugar
  • 150g egg whites, at room temperature
  • 1 1/2 tsp matcha powder

For the Black Sesame Brittle
(Recipe from The Little Epicurean)

  • 25 grams glucose, or light corn syrup
  • 1 tsp water
  • 65 grams unsalted butter
  • Pinch of salt
  • 80 grams granulated sugar
  • 50 grams toasted black sesame seeds

For the Matcha White Chocolate Ganache

  • 60 g matcha white chocolate, chopped (or plain white chocolate, plus 1/2 tsp matcha powder)
  • 30-60 g heavy cream (use up to 60 g if you want a thinner glaze)

For assembly

Method

Make the Black Sesame Mousse:

  1. Mix gelatin powder and water in a small bowl. Set aside to bloom for about 10 minutes.
  2. Heat milk and cream cheese over medium heat in a small saucepan, whisking to combine smoothly. Add sugar and black sesame powder and mix well with a whisk to make sure the mixture is lump free.
  3. Heat the gelatin mixture for about 10 seconds in the microwave, or until the gelatin is dissolved.
  4. Remove the milk mixture from the heat and immediately stir in the gelatin. Allow to cool briefly. Fold in the whipped cream in three additions. Use immediately.

Make the Matcha Meringues:

  1. Preheat your oven to 400F. Prepare two large baking sheets with parchment paper. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes (or until the edges crystallize). Heating the sugar helps to create a glossy, stable mixture. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilizing bubbles to form, then increase the speed to high until the egg whites form stiff peaks.
  2. Take the sugar out of the oven, and turn oven down to 210F (leave the door open to help speed this up). With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar (don’t add any crystallized bits). Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. Sift in the matcha powder and whisk just until combined.
  3. Spoon the meringue into a piping bag with the tip cut off. Pipe out your kisses onto your prepared sheets by keeping the bag tight, straight and directly above your baking tray. For decorative purposes, I like to make meringues of different sizes; just keep in mind they’ll finish at different times; so you may want to pipe smaller meringues on one tray and bigger ones on the other.
  4. Bake for about 35-45 minutes or until the meringue bases come cleanly off the parchment paper. Cool completely before storing in an airtight container.

Make the Black Sesame Brittle

  1. Preheat oven to 400F. Line baking sheet with a Silpat. Set aside.
  2. In a small saucepan, combine glucose, water, butter and salt. Set over medium heat and cook until butter has melted. Stir as needed to ensure even heating.
  3. Once mixture is liquid, add sugar and bring to a boil. Remove from heat and stir in sesame seeds. Pour mixture onto prepared baking sheet.
  4. Bake for 10-12 minutes until sugar is boiling and has turned amber brown. Let cool to room temperature to allow brittle to set and harden. Once cool, use your hands to break up the brittle. Store in an airtight container.

Make the Matcha White Chocolate Ganache

  1. Place the chopped matcha white chocolate in a heatproof bowl.
  2. Warm the cream in the microwave until steaming. (Note: if you’re using matcha powder, sift this into the cream before heating and make sure to whisk so no lumps remain.) Pour evenly over the chocolate. Allow to stand for a minute before stirring to combine. Allow to sit at room temperature until it drizzles off a spoon slowly (you can also stick it in the refrigerator to speed the process up).

Assemble the Matcha Black Sesame Mousse Cake

  1. Use the pastry ring to cut out 2 six-inch cake rounds. (The rest of the cake is extra; use it to make a trifle or just snack on it.) Wash and dry the pastry ring and line it with acetate. Place on top of a 6-inch cake board on a quarter sheet pan.
  2. Brush the first cake round with simple syrup and fit it into the bottom of the pastry ring. Pour in half the black sesame mousse. Freeze for 10-15 minutes or until the mousse is set.
  3. Put the second round of cake on top of the mousse and brush it with simple syrup. Nestle a second round of acetate between the pastry ring and first acetate round.
  4. Pour the remaining black sesame mousse over the second cake round. Refrigerate for at least 4 hours to set.
  5. Freeze your cake for at least 20 minutes before applying the matcha white chocolate ganache (this will keep the ganache from melting the mousse). Set the cake on an upturned bowl on a plate or baking sheet (to catch any drips). Remove the pastry ring and acetate. Using a spoon, drizzle the ganache along the edges to create a drip effect, then spread a layer over the top. At this point, you can affix the cake to an eight-inch cake round for easier moving. Refrigerate immediately to set.
  6. Right before serving, decorate with matcha meringues and black sesame brittle. I also used some crushed up meringues and black sesame seeds. Keep refrigerated until ready to serve.

mousse cake angled

Fall Cliche Cake for a Virtual Pumpkin Party!

fall cliche cake

About this cake.

We were faced with a fridge full of stuff people enamored with fall buy: canned pumpkin, apple cider, cream cheese. Meanwhile, I was in a baking mood but couldn’t decide what to make: apple cider donuts? Pumpkin bundt cake? Cream cheese danishes? Well, yes to all, but my waistline doth protest.

So one evening, in a rare burst of spontaneous baking, I set out to make a cake using only what we had in our fridge. Normally my layer cake baking is a 2+ day affair, mainly because I have an active toddler who only naps once a day. But fueled by coffee and inspiration from a little too much Great British Baking Show, I was determined to churn something out.

The result? I present to you the Fall Cliche Cake: pumpkin spice cake layers glued together with maple cream cheese frosting, drizzled with mulled apple cider caramel sauce. This is the cake version of what you order when you can’t decide between a Pumpkin Spice Latte and a Caramel Apple Cider and you hope your significant other orders one so you can actually have a bit of both. This is what you want to eat while admiring the fall foliage and wearing your boots and chunky sweater. All in all, this took me about 4 hours start to finish (not including the scrub-down of the kitchen, sadly), and I couldn’t be more pleased with the result. In fact, this cliche may become our new tradition.

inside3

This cake was also created with a party in mind — a Virtual Pumpkin Party hosted by bloggers Sara at Cake Over Steak and Aimee at Twigg Studios. It’s an honor to be able to participate in this take-over-the-internet-with-all-things-pumpkin recipe extravaganza with so many talented bloggers. I just wish the party were in person so I could try all the amazing dishes. Please check out the entire recipe list at the bottom of this post!

A few recipe notes:

  1. If you don’t have mulled cider sitting around in the fridge, you can make this with regular apple cider. Or, steep your cider with a cinnamon stick, a few cloves, a couple star anise, a few cardamom pods, and a chunk of nutmeg for as long as you can, then proceed with the recipe. Alternatively, you could add a pinch of cinnamon to the caramel when you add the vanilla.
  2. Use COLD cream cheese for the frosting. I know, I thought the same thing…room temperature everything! But the cold cream cheese actually doesn’t take that much longer to incorporate, plus it helps the frosting keep its body a bit better instead of becoming a soft, unworkable mess.
  3. Layer cakes are much easier to assemble when the cake is completely cooled, preferably chilled. Normally I make the layers a day ahead and chill them overnight, but in this case I just stuck them, uncovered, in the freezer for about 10 minutes after they’d come to room temperature. Worked great.
  4. There is enough frosting here to scantily ice a 3-layer, six inch cake. If you want to go fully frosted, double the recipe.

Fall Cliche Cake

Makes one 6-inch, 3-layer cake | Cake adapted from Sweetapolita / Frosting adapted from Call Me Cupcake

Ingredients

For the pumpkin spice cake:

  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180 ml) grapeseed oil
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (300 ml) pumpkin puree (I used canned)
  • 2 cups (260 g) all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon kosher salt

For the maple cream cheese icing:

  • 150 g unsalted butter, softened
  • 1 1/4 c (180g) powdered sugar
  • 200 g cream cheese, COLD and cubed
  • 1-2 Tbsp maple syrup

For the apple cider caramel sauce:

  • 2 cups apple cider (preferably mulled)
  • 1 cup (200 g) light brown sugar, packed
  • 1 Tbsp corn syrup
  • 4 Tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 generous pinch sea salt

To finish:

  • Chopped pecans
  • Pumpkin seeds
  • Fresh thyme branches

Method

For the Pumpkin Spice Cake Layers:

  1. Spray three 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray and flour the pans.
  2. In the large bowl, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
  3. Add the pumpkin and mix until combined, about another 30 seconds.
  4. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, allspice, and salt, and with the mixer on the lowest speed, gradually add to pumpkin/egg mixture.
  5. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for about 370 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 20-25 minutes.
  6. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.

For the Maple Cream Cheese Icing:

  1. Beat butter until pale, about 2 minutes.
  2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
  3. Add cream cheese and beat until just smooth. Beat in maple syrup a tablespoon at a time, tasting after the first to check the flavor. Add the second if necessary. Use immediately.

For the Apple Cider Caramel Sauce:

  1. Add the apple cider to a medium sauce pan over medium-high heat and bring to boil. Allow the apple cider to cook down to about 1/3 cup.
  2. Add the brown sugar and corn syrup and stir just until the sugar is dissolved. Heat without stirring until the mixture reaches 240F on a candy thermometer.
  3. Remove from heat and stir in butter, heavy cream, and vanilla. Return to cook over medium heat, stirring occasionally, until the caramel thickens and coats the back of a wooden spoon.
  4. Remove from heat and add a pinch of sea salt; stir to combine. Allow to cool for about 15 minutes before transferring to a heat-safe jar.
  5. Store at room temperature for 3 days or in the fridge for several weeks.

To assemble:

  1. Level your cakes (this is easiest to do when they’re completely cool; I like to stick them in the freezer for about 10-15 minutes right before assembly). Choose a layer for the bottom and put bottom-side down on a cake board.
  2. Spread about a 1/2 cup of icing evenly over the layer, followed by a generous drizzle of caramel sauce. Repeat with the next two layers, ending with just a layer of frosting on the top. Add a thin layer of icing over the entire cake. Refrigerate for 15-20 minutes to set.
  3. When the cake is chilled and the caramel is your desired drizzle consistency (test a drip on the side to see), drizzle the caramel on the sides and spread a layer on top. I like to use a squirt bottle for the side drips, but you can use a spoon or just pour over the top and nudge it to the edges with a palette knife if you’re brave.
  4. Decorate with chopped pecans, pepitas, and thyme branches, if desired.

Virtual Pumpkin Party!

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

  1. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Momofuku-Style Peach Pie Cake

momofukupeach
It’s my birthday this week so I made myself a cake. If you’ve hung out around here at all you’ve probably noticed I really like making cakes (possibly more than eating them…), so honestly I was quite excited to do so. Originally I had planned to make a pretzel cake because I LOVE pretzels. But then we went peach picking and ended up with a refrigerator full of peaches; and hence this peach pie cake was born.

I started making Momofuku-style cakes this past spring because my husband really wanted their chocolate malt cake for his birthday; and I can’t stop! Honestly, they are super fun to make and not as horribly difficult as they might appear. As long as you have the right tools and pace yourself (I usually spread the process out over days), they are totally doable for a home baker.

My biggest tips for making a Momofuku-style cake:

  • Get the right tools. Two things definitely worth sourcing are a 6×3 cake ring (I found mine at a local cookware outlet) and 3-inch acetate (I get mine by the foot at a baking supply store; it’s super cheap). You *could* probably get away with a similar sized springform pan and parchment paper, but if you plan on making more than one I’d say it’s worth it to get your hands on the real goods. The acetate will give you nice clean lines and will make your cake-stacking more secure.
  • Other notes on tools:
    • I bake cake layers in a regular 9x13x2 cake pan.
    • I use ziplock bags with a corner cut off to squeeze out the more liquidy layers (i.e. liquid cheesecake). The first couple times I just used the back of a spoon; but the ziplock is a lot easier, especially getting stuff right to the edges (which is key to getting the cool naked-cake look).
    • I use a small offset spatula to spread the layers as evenly as possible.

Tips for cake assembly:

  • Make the cake portion at least a day early and chill it thoroughly in the fridge or freezer before cutting out rounds / assembly. Cold cake is a lot easier to handle.
  • Make sure you have enough room in your freezer AND fridge. These cakes are 5-6 inches tall, which is quite a bit of freezer real estate. The cake needs to be frozen overnight and defrosted in the fridge for at least 3 hours, so plan accordingly (I’ve been caught madly reorganizing at the last minute; it’s so stressful).
  • Pace yourself for sanity’s sake. The nice thing about Momofuku cakes is that a lot of elements can be made ahead. For this cake, I made the pie crumb on Tuesday; the pie filling and cake on Wednesday; and the liquid cheesecake and frosting on Thursday. I assembled on Thursday, froze overnight, and served Friday night. I’ve never tried to do everything in one day. It’s probably possible, but knowing myself I’d get baked-out halfway through and wouldn’t enjoy the process. Plus, the dishes would be out of control…
  • Write out your cake anatomy before assembly. It sounds kinda lame, but I find it super helpful to list out the cake layers and quantities so I don’t screw the order up. Way easier than scrolling on your computer with sticky fingers.

Baker’s Notes:

Momofuku cakes are…intense. This is generally a good thing — the unique mix of crunchy / sweet / salty / creamy is what sets them apart, in my book. But sometimes they are a little TOO intense in the sugar department. Obviously these cakes are special occasion desserts and “treat yourself” and all that, but I actually prefer them a little less sweet. For this cake, I:

  • Used a cake base that isn’t too sweet (see recipe below).
  • Used half labneh and half cream cheese in the liquid cheesecake recipe. I also cut the sugar to 1/2 a cup, and used just 1 Tbsp of milk (to account for extra liquid in the labneh).
  • Reduced the sugar in the pie filling recipe to 3 Tbsp dark brown sugar.

In the end, I was very happy with the level of sweetness and would make these adjustments again.

Hope that helps — go forth and cake!

Momofuku-Style Peach Pie Cake

momofukupeachvertFollow the recipe for the Momofuku Apple Pie Cake, except…

  • Make 1/3 a recipe of this cake for the cake portion.
  • Replace apples in pie filling recipe with an equal weight of peeled, diced peaches and reduce sugar if desired (see Baker’s Notes, above).
  • Use milk in place of the apple cider soak.
  • Add some sprinkles if you want to be extra festive.

In summary, cake anatomy from bottom to top is:

  • Peach Cake
  • Milk Soak
  • Liquid Cheesecake
  • Pie Crumb
  • Peach Pie Filling
  • Peach Cake
  • Milk Soak
  • Liquid Cheesecake
  • Pie Crumb
  • Peach Cake
  • Pie Crumb Frosting
  • Pie Crumb & Sprinkles

Labneh Cheesecake

cheesecake fullI’ve been lactose-intolerant for 20 years. I’m not allergic to dairy; am fine with butter, yogurt, and eggs (whew!); and can handle small amounts of milk / cream baked into food. But I can’t drink a glass of milk or eat a normal ice cream cone without unfortunate consequences. Although there are lots of dairy alternatives nowadays, there are a couple of things I’d resigned to just living without — delicious melty cheese on pizza and cheesecake.

Lately, though, I’d been pondering the idea of using labneh — or yogurt cheese — as the basis for a cheesecake I could eat. Strained Greek yogurt can be a delicious accompaniment to cake, and even added to whipped cream for extra flavor; so it seemed like it was worth a shot.

cheesecake sliceGuys, this recipe is a game changer for me. I actually ate a whole piece of cheesecake without worrying about stomach issues and ENJOYED IT. It was smooth and creamy and subtly tangy. It also went over well with people that aren’t lactose intolerant — a good sign in my book. Oh, and as far as desserts go, it’s quite healthy!

I made this with homemade labneh (lowfat Greek yogurt strained for 24 hours – Liberte brand). I suspect it’ll work fine with store-bought labneh; though as it is the main ingredient you’ll want to go for a good quality one with a nice firm texture. I topped mine with salted caramel sauce, but imagine it would go well with any number of toppings (you could go fairly sweet if you prefer as the cheesecake itself is mildly sweet).

This recipe is quite easy, though for best results make it a day ahead so it has time to set overnight in the fridge. This improves the texture of the cake and makes for easy slicing.

Salted Caramel Labneh Cheesecake

Makes 1 six-inch cheesecake | Adapted from Hungry Couple NYC

For the base:

  • Your favorite graham cracker crust (I used a half recipe of this one, swapping out toasted walnuts for the pistachios)

For the filling:

  • 250 gr / 1 cup labneh (lowfat or full-fat; storebought or homemade), room temperature
  • 60 gr / 1/4 cup lactose-free sour cream, full-fat, room temperature
  • 1 t lemon zest
  • 1 t lemon juice
  • 1 t pure vanilla etract
  • 1/4 t kosher salt
  • 50 gr / 1/4 cup cake flour
  • 65 gr / 1/3 cup caster sugar
  • 1 large egg, room temperature
  • hot water, for the water bath

For the topping:

Salted caramel sauce, storebought or homemade

Method:

  1. Grease and line the bottom and sides of a 6-inch springform pan or cake ring with parchment paper.
  2. Prepare your graham cracker crust, pre-baking and cooling completely if needed.
  3. Preheat oven to 350F. Prepare your pan for a water bath by wrapping your springform in a double layer of foil and placing in a large roasting pan (or a larger cake pan at least 1/3x bigger).
  4. Mix together labneh and sour cream on medium speed until smooth.
  5. Add in lemon zest, lemon juice, vanilla, and salt and mix until combined.
  6. Sift in cake flour and sugar and mix on low speed until just combined.
  7. Add egg and mix on low speed until just combined — do not overmix, but the batter should be smooth and uniform in color.
  8. Pour mixture into prepared pan and smooth the top with an offset spatula.
  9. Transfer pan to oven and fill the larger pan with 1/2 – 1 inch of hot water.
  10. Bake for about 30 minutes, until edges are firm but center is still a little jiggly. Turn off oven and allow cake to cool for about 10 minutes, then remove from water bath and allow to cool completely on a wire rack.
  11. Once completely cool, refrigerate uncovered for at least 4 hours, but preferably overnight before de-panning.
  12. Spread top with salted caramel sauce (or your topping of choice), slice, and serve!

Chinese Swiss Roll

sliced swiss roll

Sometime last year, I thought it would be fun to make a Swiss roll. Even though my family didn’t eat much cake when I was growing up, we did all enjoy these roulade cakes from the local Asian supermarket — usually plain, but also coffee or chocolate flavored. If you’ve never had one before, Swiss rolls are a light and fluffy sponge cake usually rolled up with whipped cream. They are a nice, not-too-sweet dessert that pairs well with coffee or tea.

Anyways, my first Swiss roll attempt was a flop. The cake broke when I flipped it out of the pan. It tasted ok, though the bake was a bit uneven (probably because I didn’t rotate the pan and slightly underbaked it). I didn’t try again until last week, when I was looking for a recipe to use up some whipping cream from my last cake.

Second attempt: also a fail. The cake made it out of the pan in one piece, but it stuck to the paper and broke when I tried to roll it.

At this point, it became less about actually wanting to eat Swiss roll and more about wanting to BEAT MY NEMESIS. I read a bunch of Swiss roll recipes and tips and decided to try a different baking method. I was really careful about measuring out all the ingredients ahead of time and prepping the various baking utensils and surfaces. And…success! The cake came out in one piece and actually resembled a roll when all was said and done. I tried again a couple days later just to make sure it wasn’t a fluke, and it worked again! Very exciting.

untrimmed swiss roll

Some things I learned:

  • Measure out all your ingredients ahead of time and read the instructions through to the end a few times. The batter isn’t hard to put together, but it does require you to move quickly so your batter doesn’t collapse.
  • I highly recommend weighing your ingredients for best results.
  • Watch the cake carefully at the end, checking every 30 seconds or so when it’s near the end. Because it’s so thin, it can go from underdone to overdone just like that. That being said, make sure the cake is completely done before you take it out our you’ll end up with gross mushy cake.
  • I’ve tried to explain the rolling process below, but it’s easier to watch it. This video from Fine Cooking is helpful.

uncut swiss roll

Chinese Swiss Roll

Serves 8

Ingredients

Batter A

  • 3 large egg yolks, at room temperature
  • 50g / 1/2 c caster sugar
  • 1/4 tsp salt
  • 85g / 1/3 c milk, at room temperature
  • 55g / 1/4 c neutral oil
  • 1/4 tsp vanilla extract
  • 100g / 1 c cake flour, sifted
  • 1 tsp. baking powder

Batter B

  • 3 large egg whites, at room temperature
  • 1/8 tsp. cream of tartar
  • 50g / 1/2 c caster sugar

Other

  • 1-2 tbsp icing sugar

Filling & Garnish

  • 1/2 c whipping cream
  • 3-4 tsp caster sugar or to taste
  • Icing sugar, optional garnish

Method

  1. Preheat the oven to 350F.
  2. Line a 13″ x 9″ inch baking pan with parchment paper. Set aside.

Batter A:

  • In a large mixing bowl, whisk together egg yolks, caster sugar and salt into a thick batter. Pour in milk and mix well. Pour in oil and vanilla extract and mix thoroughly. Sift in cake flour and baking powder into the batter and stir slowly into a thick batter. Do not overmix.

Batter B:

  • In a clean mixing bowl, beat egg whites and cream of tartar on high speed until foamy. Slowly add in the caster sugar and beat to stiff peaks.

Combine:

  1. Fold in 1/3 of the egg whites into the egg yolk batter. When they are almost combined, add another 1/3 of the whites. When almost combined, add the final 1/3. Fold gently, but thoroughly. When you are finished, the batter should be a uniform color with no streaks of white remaining.
  2. Immediately pour batter into prepared oven and spread evenly with a knife. drop the tin on the counter several times to pop and large air bubbles. Bake in the pre-heated oven for 15-17 minutes, rotating pan once after 10 minutes, or until the cake is springy to the touch and a tester comes out clean.
  3. While the cake is baking, prepare a clean linen tea towel (larger than the cake) and measure out some icing sugar.
  4. As soon as the cake is done, run a knife around the edges. Allow to cool for a minute or two. Sift the icing sugar over the top of the cake. Spread the tea towel over the cake, and place a large sheet pan or cutting board on top of the tea towel. Invert the cake onto the towel. Gently remove the parchment paper. Starting on a short end, gently but tightly roll the cake up with the towel inside. Allow cake to cool completely inside the towel.
  5. When the cake is cool, beat the whipping cream and sugar to taste to stiff peaks. Gently unroll the cake and remove the towel. On one short end of the cake (whichever looks more curled), use a sharp knife to score three parallel lines about 1/2 a centimeter apart (this will help the rolling process). Spread the cream evenly over the cake, leaving about an inch around the edges so the filling doesn’t seep out. Starting from the scored end, gently roll the cake back up. Transfer seam side down to a serving plate, and refrigerate at least an hour before serving.

To serve

  • Slice the ends off the cake and dust with additional icing sugar if desired.

Another Chocolate Cake

full
This past Valentine’s Day, I asked David what kind of cake he wanted. He told me, “I like that chocolate raspberry one.” I like that one too, but was also itching to try some new recipes. So I made another chocolate raspberry cake, this time with Swiss meringue buttercream (more on that later), espresso ganache, and more of that raspberry sauce from the original cake, because it’s just that good.

I never baked layer cakes until last year. My family wasn’t really into cake (often we’d just turn a carton of ice cream into birthday “cake” by decorating it with candy and sprinkles), so there wasn’t much reason to learn. While I think I’m still more of a pie person in general, I’ve started to find real enjoyment in making layer cakes. In a weird way it reminds me of planning a themed concert, which was one of my favorite parts of running a chamber music collective. We’d start out with a theme, and then try to think of different ways of representing that theme. Contrast was important, but all the components still had to make sense together. Other considerations included timing, instrumentalists available, and audience.

With layer cakes, you choose a general cake flavor, then the contrasting / complimenting ones. You have to plan when to make each component so that that everything will be ready at the same time. In my very limited experience, I’ve learned that it’s a 3 day process for me — bake the cake layers first so they can chill/freeze, then make all the components (frosting, filling, glazes etc.), and finally assemble everything and decorate. I’m sure it could be done in a single day, but I usually don’t have that much uninterrupted time; plus, it keeps me from burning out and getting lazy (which is when I tend to forget / drop things).

Anyways, if you got through all that cheesy analogy stuff, wow — thanks. You’re probably a good friend of mine or a family member, ha. So about this cake…

I’d been wanting to bake this particular chocolate cake for awhile as I’ve seen it raved about on The Vanilla Bean Blog, Hummingbird High, and a few other baking blogs. Also, it has coffee, which is never a bad thing in my book.

The consensus: this cake is a keeper. It’s moist and not too sweet, with a beautiful dark color from the cocoa + coffee combo and a rich chocolatey flavor. The other cake has a finer crumb and a nice buttery mouth feel, but this one is more moist. Let’s just say I’d make both of them again.
chocodrips

Buttercream: frosting is my least favorite part of cake (unless it’s cream cheese frosting) because it’s often so cloyingly sweet. So, I wanted to try making Swiss meringue buttercream, because it seems to be the preferred frosting for a lot of pro bakers — main reasons being it’s easy to work with and not too sweet. However, it’s also a bit finicky to make because you have to dissolve the sugar in the egg whites and make sure all the ingredients are the right temperature before combining everything. There are lots of articles about “how to fix buttercream” and “why your buttercream broke” etc. etc., so I knew I was in for a bit of a challenge.

Honestly, I didn’t have a lot of fun making this buttercream. I don’t own a stand mixer, so it took a LOOOOOOONG time to beat the egg white mixture with my handheld until it was cool enough to add the butter. I also made it the night before decorating (because that was when el bebe was asleep for the night and I’ve learned not to attempt lenghty-ish processes during the day), so I had to re-beat it the next day anyways. I found it difficult to keep at a good temperature for decorating because our kitchen was a smidge warm, plus I did get interrupted a few times by the infant child. So I had to keep refrigerating and re-beating and it got a little annoying. In the end it turned out ok — it was much less sweet than American buttercream. There are a ton of recipes out there, so next time I might try one with a higher proportion of egg whites to butter because I’d like to get it even lighter and silkier. Also, I’d probably borrow a stand mixer. And make it the day of decorating. Basically I need more practice and experimentation.

Ganache/Glaze: SO GOOD, and so easy. I had to freeze the leftovers so I wouldn’t eat it all with a spoon. I basically let it sit while I wrestled with the buttercream. Definitely not high maintenance. If I ever feel like making truffles, I’d fill them with this ganache.

top

Chocolate Cake with Raspberry Buttercream and Espresso Ganache

Makes one 2-layer, 8-inch cake

Ingredients

  • 2 cups (200g) cake flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (69g) good cocoa powder (I used dutch processed)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken (I substituted 1T vinegar plus enough milk to equal 1 cup)
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed hot coffee (I used dark roast)

Method

  1. Preheat the oven to 350F. Grease two 8×2 inch round cake pans. Line with parchment paper, then grease and flour the pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl and whisk to combine.
  3. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a 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.
  4. Divide the batter between the prepared pans (it will be very liquidy) and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper. Note: these cakes are quite delicate, so I recommend refrigerating and then freezing the layers overnight before decorating so they will be easier to handle.

Buttercream

Use your favorite vanilla buttercream (this is a good start) with a few spoonfuls of raspberry sauce and/or food coloring to get your desired shade of pink.

Espresso Ganache / Glaze

Makes one cup

Ingredients

  • 6 ounces bittersweet chocolate, broken into 3/4 -inch pieces
  • 3/4 c (6 oz) heavy cream
  • 1/2 teaspoon instant espresso powder

Method

Put the chocolate in a heatproof bowl. In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat (this can also be done in the microwave). Add the espresso powder and stir to dissolve. Pour the hot cream over the chocolate and let stand for several minutes. Stir the chocolate until melted and smooth. Let the ganache stand at room temperature until firm enough to spread.

Raspberry Sauce

Make one portion of the recipe here.

To Assemble

  1. Allow cake rounds to chill completely. Level if necessary.
  2. Set one layer on a cake round or platter and spread with a layer of ganache (you can be fairly generous, though reserve at least 1/3 cup or so if you want to glaze the top and sides), topped with a layer of raspberry sauce (leave a thin border around the edge so your fillings don’t seep out from the weight of the top layer).
  3. Set the other layer on top; spread a thin layer of buttercream over the top and sides. Chill for at least half an hour before spreading a heavier layer of frosting over the entire cake.
  4. Chill again for at least half an hour before adding ganache drips along the sides and spreading it over the top (you will need to gently heat the ganache to get it to a glaze consistency — this was about 20 seconds in the microwave for me). Style Sweet CA has a great tutorial on drippy cakes.
  5. Garnish as desired (I used fresh raspberries, cocoa nibs, and crushed pistachios). Chill if not serving right away, but serve at room temperature with plenty of raspberry sauce. Cake keeps well in the refrigerator for several days.

Carrot Cake with White Chocolate Cream Cheese Frosting

carrot cake yayDavid and I are celebrating our second anniversary today — yay! As part of the celebration, I thought it’d be fun to make carrot cake, which was the top tier of our wedding cake. I’d actually never made carrot cake before, despite it being one of my favorite types. But I knew exactly what I wanted — moist but not too oily, tons of carrots, nuts and raisins but no pineapple or coconut, and — of course — delicious cream cheese frosting.

For the cake, I reviewed dozens of recipes before settling on the Flour Bakery one as my starting point. For the frosting, I went with the recipe used on our original wedding cake — a white chocolate cream cheese concoction from The Cake Bible. White chocolate may sound like a strange match for a carrot cake, but it really works nicely — the chocolate lends a rounder, richer flavor compared to just plain icing sugar; and a touch of lemon juice provides the perfect tang. This frosting is definitely decadent — I frosted the cake conservatively (with about half a cup left over), and that was rich enough for my taste.

carrot cake side

carrot cake single

Carrot Cake

Adapted from Flour by Joanne Chang | Makes one 2-layer, 8-inch cake

Ingredients

  • 4 large eggs, room temperature
  • 1 1/2 cups (360g) light brown sugar
  • 1 cup (200g) canola oil
  • 3 tbsp buttermilk, room temperature
  • 1/4 cup (70g) Greek yogurt, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups (320g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • 4 cups (520g) grated carrot, tightly packed (about 4 medium)
  • 1 cup (160g) raisins, soaked for at least 1 hour in boiling water and drained
  • 1 cup (100g) toasted walnuts, chopped (100g)

Method

  1. Position a rack in the center of the oven, and preheat the oven to 350 degrees. Butter and flour 2 8-inch cake pan and line the bottoms with parchment paper; then lightly grease parchment.
  2. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
  3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogeneous. Divide the batter evenly between the prepared cake pans.
  4. Bake for 45-55 minutes, or until the tops are golden brown and spring back when pressed in the middle with a fingertip. Let cool completely in the pans on a wire rack. Refrigerate or freeze cake rounds until ready to frost.

White Chocolate Cream Cheese Frosting

Adapted from The Cake Bible | Makes enough to frost one 8-inch, 2 layer cake

  • 9 ounces (255 grams) good-quality white chocolate, chopped
  • 12 ounces (340 grams) cream cheese, room temperature
  • 3/4 cup (170 grams) unsalted butter
  • 1 1/2 tbsp (23 grams) lemon juice, freshly squeezed
  • Pinch of kosher salt

Method

  1. Melt the chocolate in the microwave in 15 second increments, stirring in between. When the chocolate is almost all melted, allow the residual heat to complete the melting. Cool to room temperature.
  2. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually beat in the lemon juice and melted chocolate. Use immediately to frost cakes (can be refrigerated up to 2 weeks ahead; bring to room temperature before using).

To Assemble

Allow cake rounds to chill completely. Level if necessary. Set one layer on a cake round or platter and spread with a thin layer of frosting (about 1/2 – 3/4 cup). Set the other layer on top; spread a thin layer of frosting over the top and sides. Chill for at least half an hour before spreading a heavier layer of frosting over the entire cake. Serve at room temperature or slightly chilled. Cake keeps well in the refrigerator for several days.

Marcus’ Chocolate-Raspberry Cake

chococake1One month ago, I was having a baby. But before there was a baby, there was supposed to be chocolate cake.

Our little munchkin wasn’t due until September 16th, but starting around the 37.5 week mark I was ready to have this baby. Even though I had an easy-peasy pregnancy, the discomfort of wearing a watermelon-sized heater 24/7 during the hottest part of the year was getting old, fast. I had a feeling he’d show up a little early; but as the due date drew closer with no signs of baby, I was preparing myself for a fashionably late arrival (as both David and I had been).

At my 39-week checkup, my doctor performed a sweep and stretch, which can help encourage labor naturally (I think it’s something like a 30% success rate). That night I had some spotting and a sudden onset of chills. We called the public health hotline, and the nurse recommended I go into labor and delivery (even though I wasn’t having any contractions). I was pretty sure it wasn’t the real thing, but just to be on the safe side we went in. Sure enough, I was checked out and sent home — the chills chalked up to the changing weather and/or hormones released by the sweep and stretch.

The next day was one of our busier Saturday mornings in awhile. David had a funeral to attend, and my Mom and I met some old friends for brunch. On our way home, we stopped by a new coffee place we’d been meaning to try, and then went in search of ingredients for dinner. David wanted to BBQ, and we also had planned to make a good-bye chocolate cake for a church friend who was moving back to Taiwan. Once we got home, David went to start the BBQ while my mom and I started mixing up the chocolate cake. Around 5pm, I stuck the cake layers in the oven, stood up, and my water broke. I’d secretly hoped my water breaking would be how I knew it was time to head to the hospital, but I didn’t think it would actually happen that way. I remember feeling startled and calling over to my mom, “Um, I think my water just broke…” while standing in an ever increasing pool of water.

From that point, everything happened relatively fast. We checked into L & D half an hour later, and within the next hour I went from no contractions to full on 60-90 second contractions a few minutes apart. People say “you’ll just know” when you get real contractions, and I know what they mean now. I asked for an epidural, but was told it would be an extra hour before I could get one because the anesthesiologist on call was in surgery. That hour was definitely the most pain I’ve experienced. Poor David had nail marks all over his arm to prove it. When the epidural finally came, it was such a relief (seriously, thank God for drugs). The nurse checked me shortly afterwards, and told me the happy news that I was fully dilated. She had me rest for an hour, and then we started pushing.

momo1Pushing lasted two hours. As we neared the end of the second hour, my contractions started weakening and I was exhausted. The nurses decided to give me a shot of Picotin to help things along — and 12 minutes later, at 12:47am on Sunday, September 13th, little Marcus burst into the world. Hearing him scream a few moments later was one of the most relieving and beautiful sounds I’ve heard. It’s been a fascinating, sometimes frustrating, exciting, exhausting, and extraordinary month getting to know our little man. We thank God that he’s healthy and generally good-natured (except when he’s hungry) and has a ton of people around him who love him. It is also a blessing having family near and far come help; otherwise I’d be a total zombie surviving on instant noodles and coffee.

chococake2Anyways, back to that chocolate cake — my mom finished baking it, but we were too late to make it into a goodbye cake for our friend. So, when we got home from the hospital, we made some buttercream and transformed it into a “Welcome Marcus” cake. I sure hope Marcus becomes a chocolate lover, because like it or not I’m probably going to make this chocolate-raspberry cake every year around his birthday just for kicks. The recipe is adapted from Rose Levy Beranbaum’s The Cake Bible, my Christmas present to myself last year. My main change was to make the buttercream with all dark chocolate instead of a mixture of milk and dark. I think it’s the perfect amount of sweetness paired with the raspberry sauce. (This is 2/3 of the original recipe, which was just enough to lightly frost the entire cake.) We also only made half the amount of raspberry sauce, but next time I’ll make the full amount because I wish I’d had more to slather on when serving — it’s soooooo good.

Marcus’ Chocolate-Raspberry Cake

Makes 1 4-layer, 8-inch cake | Adapted from The Cake Bible

Cake Ingredients:

  • 85 g / 3/4 c + 3 tbsp unsweetened cocoa powder (Dutch-processed)
  • 1 1/2 c boiling water
  • 3 large eggs, room temperature
  • 1 1/2 t vanilla
  • 300 grams / 3 c sifted cake flour
  • 434 g / 2 c firmly packed light brown sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 227 g / 1 c unsalted butter, softened
  • Handful of fresh raspberries, for garnish (optional)

Method:

  1. Grease and line two 8-inch round cake pans and line with parchment paper, then grease again and flour. Preheat the oven to 350F.
  2. In a medium bowl whisk together the cocoa and boiling water until smooth. Cool to room temperature.
  3. In another bowl lightly combine the eggs, 1/4 of the cocoa mixture, and vanilla.
  4. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  5. Scrape the batter into the prepared pans and smooth the surface with a spatula. Bake 30-40 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
  6. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting reinvert so that tops are up and cool completely. (Layers can be wrapped tightly with plastic wrap and stored at room temperature for a couple of days, or frozen until needed.)

Dark Chocolate Buttercream Ingredients:

  • 454 g / 1 lb good quality dark chocolate
  • 227 g / 1/2 lb unsalted butter, softened

Method:

  1. Break the chocolate into squares and melt in a double boiler or in the microwave (stirred every 15 seconds). Stir until smooth, and cool until no longer warm to the touch.
  2. In a bowl, beat the butter with an electric mixture at medium speed and beat in the cooled chocolate until uniform in color.

Raspberry Sauce Ingredients:

  • 680 g / 24 ounces frozen unsweetened raspberries
  • 2 tsp lemon juice, freshly squeezed
  • 132 g / 2/3 c sugar, optional

Method:

  1. In a strainer suspended over a deep bowl thaw the raspberries completely. This will take several hours. Press the berries to force out all the juice. There should be 1 cup.
  2. In a saucepan boil the juice until reduced to 1/4 c. Pour into a lightly oiled heatproof cup.
  3. Puree the raspberries and use a find strainer to remove all the seeds. You should have 1 liquid cup puree. Stir in the raspberry syrup and lemon juice. To make a lightly sweetened sauce, measure again. There should be 1 1/3 liquid cups. If you have less, add less sugar. The correct amount of sugar is 1/2 the volume of the puree. (To 1 cup puree, add 1/2 c sugar.) Stir until sugar dissolves.

Assemble the cake:

  1. Level and divide each cake into 2 layers (for 4 layers total). Spread a thin layer of buttercream between each layer, followed by a layer of raspberry puree.
  2. Frost the entire cake with remaining buttercream. Garnish with fresh raspberries if desired, and serve with remaining raspberry sauce.

Chinese Marble Cake

marblecakeMy sister-in-law introduced me to this lovely marble butter cake. I guess you can find this at some Chinese bakeries, although I’ve never personally come across it. This is basically a lightly sweetened pound cake, but with a finer texture (thanks to the icing sugar and milk). Perfect for dinner parties, coffee break, breakfast…ok, basically any time you just want a piece of cake!

This loaf comes together quickly and doubles easily; you could also split into mini loaf pans for Valentine’s Day gifts. Enjoy!

Chinese Marble Cake

Ingredients

  • 2 sticks (220g) unsalted butter, at room temperature
  • 7 oz (200g) plain flour/all purpose flour
  • 1 tsp baking powder
  • 7 oz (200g) fine or powdered sugar (confectioners sugar or icing sugar)
  • 4 eggs, at room temperature
  • 1/2 tsp salt
  • 4 Tbsp milk
  • 1 tsp vanilla extract
  • 2 Tbsp cocoa powder

Method

  1. Preheat the oven to 375°F. Lightly grease the a 8×5 cake pan and set aside.
  2. Sift together flour and the baking powder together. Add in salt and mix well. Set aside.
  3. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence. Fold dry ingredients into the mixture and mix well. Finally, add in the milk.
  4. Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter in an “S” shapt with a butter knife. Do not overmix.
  5. Bake until golden brown and cooked, about 40 minutes. Insert a cake tester in the middle of the cake to test doneness. Remove from the oven and let cool on the wire rack for another 5 minutes. Remove from the pan and serve immediately.

Mini Chocolate and Red Velvet Cakes

minicakes2I love the idea of mini cakes because they’re so cute and festive and don’t require a cupcake pan. I’ve had my eye on these rainbow mini cakes on Molly Yeh’s blog. I decided to try my hand at a simpler, two-layer version (mostly because I was too lazy to go out to buy matcha powder for the green tea layer…next time).

I like a huge cake to frosting ratio (i.e. waaaaaay more cake than frosting because I don’t really like frosting, except for the carrot cake cream cheese variety) so I left my minis naked. But the frosting recipe definitely makes enough for you to frost the tops and sides if you so choose.

Mini Chocolate and Red Velvet Cakes

Assembly:
Make one portion each of the chocolate, red velvet, and buttercream recipes below. Freeze cake layers for at least one hour, or overnight. Use round biscuit cutters to cut out rounds (I used 2-inch and got about 20 mini cakes total). Frost and decorate as desired. Store at room temperature in an airtight container.

Magnolia Bakery Super Rich Chocolate Cake

(Original source)

Ingredients:

  • 1 cup plus 1 tablespoon granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • Scant 1/2 cup boiling water

Method:

  1. Preheat convection oven to 350 degrees or conventional oven to 375 degrees. Whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
  2. Whisk together eggs, milk, oil and vanilla in a separate bowl. Whisk the egg mixture into the sugar-flour mixture by hand until combined. Whisk in boiling water just until combined. The batter will be watery.
  3. Pour batter into parchment lined 9″ x 13″ pan. Bake until a tester inserted into the center comes out clean, 22 to 25 minutes in a convection oven or 25 to 30 minutes in a conventional oven. Cool in pan 10 minutes; remove to a wire rack to cool completely.

Southern Red Velvet Cake

(Original source)

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 3/4 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon cocoa powder
  • 3/4 cups vegetable oil
  • 1/2 cup buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1/2 tablespoons red food coloring
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon vanilla extract

Method:

  1. Preheat the oven to 350 degrees F. Line a 9″ x 13″ dish with parchment paper.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Pour batter into prepared cake pan. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.
  5. Remove the cake from the oven. Invert onto a plate and then re-invert onto a cooling rack, rounded-sides up. Let cool completely.

Vanilla Buttercream

(Original source)

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Method:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

minicakes1