Category: CAKES & PIES

CHERRY PINEAPPLE UPSIDE DOWN CAKE ala SLOW COOKER aka DUMP CAKE from the 1980’s

This is a modern updated version of the “DUMP” cake from the 80’s. I really like this version for the convenience, BUT that said, I miss the extra crisp from oven version.

CHERRY PINEAPPLE UPSIDE DOWN CAKE

20 ounce can Cherry Pie filling
2 – 8 ounce cans crushed pineapple
1 box yellow cake mix
1/2 cup sweetened coconut flakes
1/2 cup crushed walnuts or pecans (I used Fisher’s Cinnamon pecan topping pieces)
1/2 cup butter, melted

  • Even layer the ingredients in the exact order listed in your slow cooker, drizzling the butter over everything last..
  • Cover and cook on high 3 hours.
  • Divide into ramekins and serve with fresh whipped cream or Vanilla bean ice cream.

NOTE: If you like a toasted effect, make sure you scoop out the cake into the ramekins so the coconut butter portion is on the top.  Place the ramekins under the broiler for 2 minutes OR  you can make the same recipe in a 13 x 9 baking pan in the oven at 350°.

BLUEBERRY STREUSEL COFFEECAKE

ALMOST every recipe I make is completely from scratch these days, BUT I’ve been making this one for MANY moons since before I ever got sick and this recipe made with Bisquick is one of my few guilty pleasures recipes that I still make.

BLUEBERRY STREUSEL COFFEECAKE

CAKE
2 cups Bisquick mix
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons cooking oil
1 cup wild organic baby blueberries

STREUSEL
1 cup packed brown sugar
1 cup Bisquick mix
2 tablespoons sugar
8 tablespoons COLD butter, cut into small cubes

  • Preheat oven to 350°.
  • Spray 8×8 pan with non-stick cooking spray.
  • Prepare Streusel first.
  • Sift Bisquick mix into mixing bowl, fold in brown sugar and sugar.
  • Using a pastry blender add butter cubes and process until it resembles coarse sand. Set aside.
  • In another mixing bowl sift the Bisquick mix and sugar together.
  • With a wooden spoon, add buttermilk, egg and cooking oil just until combined. Mixture will be a little thick and gooey.
  • Gently fold in blueberries.
  • Spread cake mixture into prepared pan evenly.
  • Using a straw, poke holes into cake.  These holes will allow streusel to bake down into the cake.
  • Evenly top with the streusel mixture.
  • Bake 18-22 minutes.
  • Serve warm.

CHOCOLATE PEANUT BUTTER VOLCANO CAKES

I have made these using Nestle’s chocolate and also using QUALITY chocolate.  While the quality chocolate does cost a bit more, you can SERIOUSLY taste the difference. Do yourself a favor and splurge for this decadent dessert. They also work with Nutella instead of peanut butter.

CHOCOLATE PEANUT BUTTER VOLCANO CAKES
14 ounces QUALITY semi-sweet chocolate, broken into pieces
7 tablespoons unsalted butter, cut into pieces
1 cup sugar
4 Large eggs
4 Large egg yolks*
1/2 cup flour
1 heaping cup of peanut butter, chilled
powdered sugar

  • Preheat oven to 400°.
  • Butter muffin tin REALLY well and sprinkled with sugar.**
  • Using a double boiler melt butter and chocolate pieces together until smooth.  Stir constantly.***
  • When smooth, turn off the heat, remove from burner and let cool a bit.
  • In a large mixing bowl whisk together the 4 eggs and 4 egg yolks until well blended.
  • Add sugar and then flour, whisking until smooth.
  • Whisk in the cooled chocolate mixture.
  • Fill each muffin tin halfway.
  • Add about 1 1/2 tablespoons of the chilled peanut butter to each muffin cup.
  • Evenly top each muffin cup with remaining chocolate mixture. DO NOT OVERFILL.
  • Bake 14 minutes or until top center crust bounces back when gently pressed.
  • Carefully pop cakes out and garnish with powdered sugar.
  • Serve warm with vanilla ice cream for complete decadence.
  • *NOTE: I save the whites for omelettes or to add into the dog’s food
  • **NOTE: I like to use my mini cheesecake pan that you just push up the bottoms for the individual cakes.  It makes it much easier to get the cakes out without breaking them open.
  • ***HINT: Make sure the water level in the pan is NOT touching the double boiler.  If it does it could scorch your chocolate mixture.

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CARAMEL APPLE CHEESECAKE

This is one of the most decadent desserts and yet so simple too.

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

APRICOT COFFEE CAKE ala KITCHEN MACGYVER

My neighbor calls me MACGYVER. No, not because of the new remake MacGyver (which BTW I don’t like near as well as the original, but wanted to because I like George Eads) or even because the original MacGyver with Richard Dean Anderson was one of my favorite shows growing up, but because I have this God given ability to look at mundane items or recipes and see what they COULD be.

She recently cut a recipe out of the paper and thought it sounded “interesting”. It didn’t really interest me AS IS, but for what my mind pictured it COULD be. Boy am I glad I took a chance on this remake of what turned out to be excellent when she made it AS IS, but even better with the tweaks I made to it.

It was originally called Date and Cardamom Cake with Coffee Frosting by Meera Sodha.  I kept the basic recipe template, but added a few embellishments and enhanced the flavor a bit. I’ll list the original recipe with my changes in green. I thought the cake was completely cooled, but as you can see the icing started melting just a bit.  Good thing it didn’t change the flavor.

APRICOT COFFEE CAKE – adapted from Date & Cardamom Cake
CAKE
1 stick butter, softened
1 1/4 cups soft dates, pitted (1 1/4 cups soft dried apricots)
1 cup water, (1 cup peach nectar)
3/4 cup sugar
2 large eggs, room temperature
1 1/2 cups flour
2 teaspoons baking powder
pinch of salt
1 1/2 teaspoons cardamom (1/2 teaspoon ground nutmeg)
(1/2 cup dried ground lemon peel)
(1/2 cup small walnut pieces)
(1/2 cup golden raisins)
(1/8 cup cold coffee)
(1/8 cup spiced rum)

  • Chop apricots into small pieces and place in sauce pan covered with the peach nectar.  Cook on low until VERY soft!
  • Pour coffee and rum over raisins and set aside to soak.
  • Grease a loaf pan and line with parchment paper.**
  • Preheat oven to 350°.
  • When apricots are soft and most of the nectar absorbed transfer them to a small chopper and pulse until pasty.
  • In a large mixing bowl cream butter and sugar together until smooth.
  • Add eggs one at a time, blending well after each addition.
  • Sift in flour and spices gradually, mixing until well blended. Batter will be thick like cookie dough.
  • Drain raisins WELL.
  • Fold in apricot paste until evenly distributed.
  • Fold in nuts.
  • Fold in raisins.
  • Pour into prepared pan.
  • Bake 45 minutes or until tester comes out clean.
  • Cool cake COMPLETELY in pan before frosting.

NOTE:** I use a springform loaf pan for a “pretty” cake.

FROSTING
1 teaspoon instant coffee granules
6 tablespoons, softened
1 1/4 cup powdered sugar
1 tablespoon boiling water (boiling  peach nectar)
Apricot pieces for decorating

  • Mix together the nectar and coffee granules until all coffee is dissolved.
  • Add coffee mixture to butter in medium mixing boil and blend well.
  • Add sugar, blending until smooth and creamy.

NOTE: I still had half a can of peach nectar so decided before I made a cocktail with the remains that I would substitute nectar for water in the frosting to enhance the flavor a bit.

ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

        GRAN’S POUND CAKE

        2 sticks butter, room temperature
        1/2 cup crisco
        3 cups sugar
        5 large  eggs
        3 cups all-purpose flour, plus more for pan
        1/2 teaspoon sea salt
        1/2 teaspoon baking powder
        1 cup whole milk
        1 teaspoon PURE vanilla extract
        1 teaspoon lemon juice

        • Preheat oven to 350 degrees°. 
        • Using a stand mixer cream the butter and shortening together until creamy. 
        • Add sugar, one cup at a time. It may be a little grainy, but don’t worry it won’t stay that way.
        • Add eggs, 1 at a time, beating after each addition.  I break each egg into a small bowl and whisk it before adding it. Grams always thought this was best.
        • Sift dry ingredients together into a bowl.
        • Alternately add milk and flour mixture, starting with the flour and ending with the flour until creamy and smooth. 
        • Mix in lemon juice and vanilla.  Batter will be a bit thick.
        • Use a spatula to move batter into a greased and floured tube pan.
        • Bounce the pan on the counter top several times to remove the air bubbles and level it out for an evenly baked top.
        • Bake for 1 to 1 1/2 hours, until a cake tester inserted in the center of the cake comes out clean. I start my timer at 1 hour and then check every 10-15 minutes after that.
        • Cool for 15 minutes.
        • Invert onto a plate and cool for 15 minutes more and then invert again so the pretty side is up.
        • Serve with your favorite topping.

        LUSCIOUS LEMON LAYER CAKE

        LUSCIOUS LEMON LAYER CAKE
        CAKE
        3 cups sifted cake flour
        1 tablespoon baking powder
        1⁄2 teaspoon baking soda
        1⁄2 teaspoon salt
        1 cup unsalted butter, softened
        2 cups sugar
        1 tablespoon grated lemon zest
        4 eggs, room temperature
        1 1⁄2 cups buttermilk
        1 1⁄2 teaspoons vanilla

        2 cups lemon curd
        3 cups buttercream icing (recipe below)

        • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
        • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
        • Beat eggs in 1 at a time, thoroughly.
        • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
        • Add vanilla and beat until smooth.
        • Divide batter evenly between two buttered and floured 9 inch cake pans.
        • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
        • Cool cakes in pans for 10-15 minutes.
        • Remove cooled layers from pans.
        • Cut layers in half horizontally with a serrated knife.
        • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

        ICING
        1/2 cup solid vegetable shortening
        1/2 cup (1 stick) butter or margarine (softened)
        1 teaspoon clear vanilla extract
        4 cups sifted confectioners’ sugar (approximately 1 lb.)
        1 tablespoon lemon zest
        2 tablespoons milk

        • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
        • Beat in vanilla and lemon zest.
        • Gradually add sugar, one cup at a time, beating well on medium speed.
        • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
        • Gradually add milk; beat at medium speed until light and fluffy.

        BAKING PARTNERS – RIGO JANCSI

        This month challenge (since this is the month of Valentine’s Day and love) is to make a Hungarian pastry called Rigo Jancsi.  A popular Austria-Hungary dessert is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay. Their love story never ended happily ever after though. This is actually a chocolate sponge cake filled with chocolate mousse, and topped with chocolate ganache.  I added some fresh raspberries and and a raspberry coulee.

        This really is a time taking effort, you need at a least a day to make it but it worth all effort. This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired  from here. This recipe makes about six 2 ½ inch pieces.

        For the sponge cake:
        2 ½ tablespoon (24g)  all-purpose flour
        1 tablespoons (6g)  cocoa powder
        5 tablespoon (71g) butter
        2 ounces  (57g) semisweet chocolate, chopped fine
        3 eggs, room temperature and separated
        3 tablespoon (45g)  sugar
        1/8 teaspoon salt
        For the chocolate glaze:
        3 ounces (84g)bittersweet chocolate, chopped
        1 tablespoon(26g)  butter
        1 tablespoon (27g)  light corn syrup
        1/4 teaspoon vanilla extract
        For the filling:
        3/4 tablespoons (5g)  cocoa powder
        3 tablespoon  powdered sugar
        3 ounces semisweet chocolate, chopped fine
        ¾ cup heavy cream + 1 tablespoon
        ¼ teaspoon rum extract( other wise use 3/4 tablespoon  rum)
        ¾ teaspoon gelatin
        1 tablespoon cold water
        1 tablespoon boiling water
        1/2 teaspoon vanilla extract
        For the assembly:
        Apricot glaze
        1 tablespoon apricot jam
        ¼ cup water
        • Preheat your oven to 350. Line a 8  inch square pan with parchment paper and brush it with melted butter.
        • For the cake: Whisk together the cocoa powder and flour. 
        • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool. 
        • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream. 
        • Continue whipping until the yolks and sugar fall from the whip in a ribbon. 
        • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture. Set the bowl aside while you prepare the whites. 
        • Rinse and dry the mixer bowl and whip (If you have a second bowl like I do place it in the freezer while you do the above steps). Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream. 
        • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir 1/3 of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa. 
        • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes.
        • Remove the cake from the oven and loosen the edges with a knife. 
        • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan. Remove the pan and — carefully — the top sheet of parchment. 
        • Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
        • When the cake is cool, cut the sheet in half. 
        • Prepare the glaze by combining all the ingredients except for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. 
        • Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula. Allow the glaze to set, about 45 minutes to an hour. 
        • Divide into two equal halves, cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
        • For the filling: melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch. 
        • Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes.
        • Then add 1 tablespoon of boiling water into the gelatin. 
        • Add this liquid gelatin to  3/4 cup heavy cream along with rum extract, vanilla and whip very well. 
        • Stir together the cocoa and powdered sugar. 
        • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar mixture. 
        • Add the melted chocolate all at once and quickly whip or whisk it in, whichever works better for you. 
        • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it, then apply the filling, being careful to apply it evenly. 
        • Square up the corners. 
        • Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour. 
        • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water. 
        • Enjoy

        HUMMINGBIRD CAKE with CARAMEL FROSTING

        WHEN I FIRST READ ABOUT THIS RECIPE I EXPECTED A LIGHTER FLUFFIER CAKE. IT WAS GOOD, BUT IT WAS MORE BREAD LIKE THAN CAKE LIKE.

        HUMMINGBIRD CAKE
        3 cups flour
        2 cups sugar
        2 teaspoon baking powder
        1 teaspoon salt
        1/2 teaspoon baking soda
        1/2 teaspoon cinnamon
        2 cups mashed ripe bananas (5-6 small bananas)
        8 ounce can crushed pineapple
        1/2 cup golden raisins
        1 cup vegetable oil
        3 eggs, lightly beaten
        1/2 cup flaked coconut
        1 1/2 teaspoons vanilla
        1 recipe Salted Caramel Frosting

        • Preheat oven to 350°.
        • Spray 13 x 9 cake pan with non-stick spray and flour it with cocoa.
        • In a large mixing bowl whisk together the flour, sugar baking powder, salt, baking soda and cinnamon.
        • Add the bananas, pineapple, oil, eggs, coconut and vanilla stirring together JUST until combined.
        • Spread batter into prepared pan.
        • Bake 40-45 minutes until cake tester comes out clean.
        • Cool in pan on wire rack.
        • Frost with Salted Caramel Frosting.

        Salted Caramel Frosting
        4 ounces cream cheese, softened
        4 tablespoons butter, softened
        1/4 cup caramel ice cream topping*
        1 teaspoon vanilla
        1/4 teaspoon textured sea salt
        2 3/4 – 3 cups powdered sugar

        • In a large mixing bowl beat together the cream cheese and butter until smooth.
        • Add caramel sauce and vanilla, blending well with a hand mixer until light and fluffy.
        • Add powdered sugar until desired consistency reached.

        *I usually have a batch of Caramel sauce on hand and prefer the homemade.

        OPERA CAKE ala BAKING PARTNERS CHALLENGE

        Opera Cake is a very famous French Pastry, where almond sponge cake is soaked in coffee syrup, topped with french coffee butter cream and finally glazed with ganache.  This cake is a labor of love as it is labor intensive. It can be prepared in 3 phases. First day prepare the sponge cake, second day prepare the butter cream and coffee syrup, and third day prepare ganache, chocolate glaze and assemble the final cake. The taste is awesome and worth the effort. I skipped the ganache to make it a little lighter.

        NOTE:  The key for a good opera cake is evenly soaking the cake with the coffee syrup without sogging it down.

        Source : Joe Pastry

        For the Almond Sponge (Joconde):
        6 Egg whites @ room temperature
        2 1/4 tablespoons Sugar 
        8 ounces Blanched almonds 
        1 cup sifted Powdered sugar
        6 Large eggs 
        1/2 cup + 1 tablespoon All purpose flour
        3 tablespoons Clarified butter, melted
        1 1/2 teaspoon Vanilla 
        • Blanch almonds. Soak almonds in hot water for 30 minutes and then peel the skin off. 
        • Dry the almonds well on a paper towel and then powder in mini food processor. 
        • All ingredients need to be at room temperature for best results.
        • Pre heat the oven 425 F. 
        • Grease a half sheet pan with melted butter. 
        • Cut parchment paper exactly to the size of the pan. If it is too long , it may make the corners jagged.
        • Aadd the eggs to mixing bowl. 
        • To the eggs add sieved powdered sugar beating until pal yellow and sugar has been incorporated well with the eggs. The mixture would have increased in volume.
        • Add the powdered almonds and all purpose flour to the egg mixture blending until smooth with no lumps.
        • While this is happening, separate the other egg whites from the yolk. The bowl has to be clean. Reserve the egg yolks for making buttercream.
        • While the almond mixture is incorporating, prepare the meringue. Beat the egg whites until it reaches soft peaks. Now add the granulated sugar and beat again until it reaches stiff peak. DO NOT over beat the meringue – it may become flat. 
        • Fold the meringue into the almond mixture taking care not to flatten the mixture. 
        • Add melted butter and vanilla to the batter.
        • Grease the parchment paper with melted butter again. 
        • Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. 
        • Bake the sponge for 5-7 minutes or until the sponge is springy to the touch. DO NOT over bake – cake will become hard. 
        • Turn the sponge over a parchment paper and let it cool. Once one side is cooled, turn it over and peel the parchment paper and let the other side cool completely. If you are going to freeze wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.
        For French Coffee Buttercream:
        2 tablespoons Coffee powder 
        2 teaspoons Boiling water 
        6 Egg yolks 
        1 cup Sugar 
        1/4 cup Water
        1  pound Butter 
        2 teaspoons Vanilla  
        • Dissolve the coffee powder in hot water and set aside. 
        • Add the reserved egg yolks to a mixing bowl. Beat until it becomes foamy,for at least 3 minutes. 
        • While the egg yolks are mixing prepare the sugar syrup. 
        • Add sugar and water in a sauce pan. Let it reach 238 degeree F. The mixture will be bubbling hot.
        • When the sugar is hot, immediately pour the syrup into the yolk little by little. DO NOT pour it in a hurry. DO NOT let it touch the walls of the mixer – the sugar will become crystal. Pour it little by little, mixing after each addition. Whisk the egg yolk mixture until it becomes cold. This is very important for the butter cream. The egg and sugar mixture MUST BE cooled down completely. 
        • Once it is cooled, remove the whisk attachment and insert the beater attachment to the mixer. 
        • Drop the butter one cube at a time to the mixer until it is incorporated well into the egg mixture.
        • Beat the butter mixture on high speed for at least 5 minutes until it becomes fluffy and pale.
        • Add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavor.

         

        For Ganache:
        10 ounces Bittersweet Chocolate
        1 cup Cream
        • Add the chocolate to a bowl. 
        • Heat cream slowly until it reaches boiling point. 
        • Pour immediately over the chocolate. 
        • Let stand for 5 minutes and then mix with a spoon until it is smooth.
        • Whisk the chocolate using a wire whisk. 
        • Let stand for 5 minutes. The ganache has to be spreadable consistency.
        For Coffee flavored syrup:
        1/2 cup Sugar  
        1 cup Water   
        3 tablespoons Instant Coffee powder
        • Take sugar and water in a pan aand let it get reduced to half the volume. Now add coffee powder and let it dissolve into the hot water. Turn off  and let it cool.
        For Tempered Chocolate:
        6 ounces Callebaut chocolate (gourmet chocolate)
        2 tablespoons Butter   
        • Prepare 2 bowls with ice water in one and cold water in the other. 
        • Add the chocolate to a microwave safe bowl, melt it in microwave one minute at a time until it is melted completely.
        • Place it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. 
        • Immediately mix the butter and the chocolate. 
        • Pour the tempered chocolate on top of the cake.

        ASSEMBLY

        • Cut the sponge into 4 equal sized rectangles.  
        • Apply the ganache a thin layer on top of the cake board. This will make sure that the cake comes out clean, when we cut it ,without sticking to the board.  
        • Place the first rectangle on the board. 
        • Center the cake. The up side of the cake has to remain the upside of the cake as it has lot of pores which will absorb the syrup.
        • Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. 
        • Apply a thick layer of coffee buttercream on top of the sponge cake. 
        • Place the second rectangle of the almond sponge cake on top of the buttercream. 
        • Soak it again with coffee syrup.
        • Spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners.
        • Place the 3rd sponge cake on top of the ganache and soak again with coffee syrup.
        • Apply buttercream on top of the sponge cake.
        • Place the 4th sponge cake on top o
        • At last apply a thin layer of buttercream on the sponge. 

         

        • Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake. I tempered the chocolate and poured it on top of the cake.
        • Let the chocolate set at room temperature for about 10 minutes. 
        • Trim the sides of the cake. You should have a neat rectangle part of the cake. 
        • Mark the cake with a sharp knife with lines. These lines will help us to cut the cake after chilling, without breaking down the cake. 
        • Chill the cake for about 3 hours or overnight. 
        • Bring the cake to room temperature and cut it. 
        • Top the cake with chocolate garnishes and serve.

        CARAMEL PECAN DUMP CAKE

        This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

        original recipe: APPLE CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple pie filling
        1 box caramel or yellow cake mix
        1/2 cup butter, sliced thin into 12 slices
        1/2 cup chopped pecans
        1/2 cup caramel sauce

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Even spread cake mix over top of fruit.
        • Lay slices of butter in a single layer on top of cake mix.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


        my version: CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple, peach or lemon pie filling
        1 tablespoon cinnamon (omit if using lemon)

        2 1/4 cups (8 ounces) cake flour

        1 1/2 cups + 2 tablespoons sugar

        1/2 teaspoons salt

        1/2 teaspoons baking soda

        1/2 cup butter, sliced thin
        1/2 cup caramel sauce
        4 ounces pecan pieces, minced 

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Sift together dry ingredients and spread evenly over fruit layer.
        • Lay slices of butter in a single layer on top of dry ingredients.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.