OREO's Birthday Cake

Finally, finally, here is the star of Dessert Club: Cakes!  This beaut won first place for PRETTY and second place for YUMMY, with a very discerning crowd, so you know it's amazing.  And I happen to know its maker worked long and hard to perfect it.

She was inspired by the birthday-cake-flavored Oreos that have been about, probably limited edition, to celebrate the classic cookie's 100th birthday.  I have always liked Oreos, but also took them for granted until I served a mission in Toronto, Canada, for eighteen months.  Turns out Canada's Oreos are different from America's - why did no one tell me?! - and I had to write home begging for regular installments of the "authentic" treat. 

And finally, just a trivia tidbit.  I've typed "oreo" so many times putting this post together, I had to wonder where the name came from.  Five seconds of research just taught me there is no definitive word on the matter, but the most popular theory is that the name is a combination of taking the "re" from "cream" and placing it between the two "o"s in "chocolate" - making "o-re-o."  Good enough for me.  

OREO’s Birthday Cake (print recipe)
Chocolate Oreo cake with Cake Batter Cream Cheese Frosting
In honor of, and inspired by, Oreo’s one hundredth birthday!

Birthday Cake Oreos - 1 package Oreos (21 cookies)
1.  Chop 12 Oreos (a little more than 1/2 of them), and toss with 2 Tbsps flour and set aside for the chocolate cake.
2.  Separate cookies from filling for remaining Oreos (9 cookies), reserve filling for frosting and cookies for decoration.

Chocolate Oreo Cake
Butter, for greasing the pans
1 3/4 cups flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
1 cup freshly brewed hot coffee (I used an “Americano” from an espresso machine)
1/2 package Oreos, prepared as above

1.  Preheat the oven to 350. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

2.  Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla.

3.  With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Stir in the Oreo chunks.

4.  Pour the batter into the prepared pans and bake for 35 to 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.

Cake Batter Cream Cheese Buttercream Frosting
2 stick salted butter, softened
8 oz cream cheese, room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
5 cups powdered sugar
1 cup yellow cake mix (DRY MIX–NOT BATTER)
Filling only (not cookie part) from Oreos reserved for frosting, 9 cookies

1.  In the bowl of a mixer, beat butter, cream cheese, Oreo filling and extracts on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium and beat until fully combined.

2.  If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached.

Cake from Ina Garten adapted by Bean Town Baker
Frosting inspired by angieriver.com and confessionsofacookbookqueen.com but created by Dessert Club member S.W.

Sassy Cake

 This was one of the cakes I made for Dessert Club this month.  I got Warren Brown's cookbook from the library and wanted to give some of his recipes a go.  I don't love the stuff from Cake Love shops, but I was curious.  It was fun to make, and tasted pretty good - hello, cayenne and mango!, but it was kind of involved, and by the time I'd finished it, I didn't really feel like eating it. 

Kind of like this post.  I spent my entire Sunday afternoon just getting the recipe typed up.  So now that it's time to do the fun part - writing the blog post - I kind of don't feel like it.  But I did do the work.  So you get the post.

Sassy Cake (print recipe)
11 ounces all-purpose flour
1 T potato starch
3/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cayenne pepper

1/2 cup mango puree (recipe below)
1 cup sour cream
2 T fresh orange juice
1/2 tsp pure orange oil (if you can find it) OR 1 tsp orange extract

3/4 cup unsalted butter, at room temperature
21 ounces extra-fine granulated sugar
1 T orange zest
5 large eggs
2 large egg yolks

 1.  Preheat the oven to 350.  Set the rack in the middle.

2.  Weigh/measure the dry ingredients (flour, potato starch, salt, baking soda, pepper) into a mixing bowl and whisk to blend.  In a separate bowl, combine the liquid ingredients (mango puree, sour cream, orange juice, orange oil) and whisk to combine.

3.  In the bowl of a standing mixer fitted with paddle attachment, cream together butter, sugar and orange zest on the lowest speed for 3 to 4 minutes.  The acids from the orange zest will break down the sugar and the creamed mixture will appear a little wet.

4.  With the mixer still on the lowest speed, add the eggs one at a time followed by the two yolks, fully incorporating after each addition.  Stop the mixer and scrape the sides of the bowl.

5.  Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.  Move swiftly through this step to avoid overworking the batter.  Don't wait for the dry or liquid mixtures to be fully incorporated before adding the next.  This step should take a total of about 60 seconds.

6.  Stop the mixer and scrape the sides.  Mix on medium speed for 15 to 20 seconds to develop the batter's structure.

7.  Prepare the pan.  Spray a 12-cup Bundt pan with nonstick spray.  Fill it about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.  Level the batter with the rubber spatula.  Bake for 50 to 55 minutes or until the top doesn't jiggle, and test for doneness using a bamboo skewer or cake tester - there should be just a touch of crumbs.  Remove from oven and place on a wire rack for 5 to 10 minutes.  Invert onto a flat surface and allow to cool to room temperature.

Mango Puree
1 ripe mango
1/4 cup extra-fine granulated sugar

1.  Cut the flesh of the mango into even-sized pieces and combine with sugar in a 2-quart, heavy-bottomed saucepan.

2.  Bring the mixture to a gentle simmer over low to medium heat and cook for 3 minutes.  Remove from the heat and allow to cool for 15 minutes.  Strain the syrup and reserve for another use.

3.  Place the cooked fruit in the bowl of a food processor and puree until totally smooth, 1 minute.

4.  Transfer the puree to an airtight container.  Refrigerate until needed, up to 10 days.

Serving
You can serve this cake dusted with powdered sugar, adorned with Apricot Preserve Glaze, or sliced horizontally and filled with Orange Italian Meringue Buttercream.  The choice is yours.

Apricot Preserve Glaze
1/2 cup apricot preserves
3 T confectioners' sugar
1 T cold water

1.  Preheat oven to 350.  Place the cake on an oven-safe plate.

2.  Heat the preserves in a saucepan over low heat until the preserves liquify, about 3 to 4 minutes.

3.  Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids. 

4.  Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.

5.  Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.

6.  Bake for 5 minutes to seal in the glaze.  Remove the cake from the oven and let it cool to room temperature before serving.

Orange Italian Meringue Buttercream (you only need HALF this recipe to fill the Sassy cake)
5 large egg whites
1 1/4 cups extra-fine granulated sugar
1/4 cup cold water
1 pound (4 sticks) unsalted butter
1 tsp pure orange oil or extract

1.  Measure 1 cup sugar and the water into a 1-quart, heavy-bottomed saucepan.  Gently stir to combine.  Measure the remaining sugar into a small bowl and set aside.  Cut the butter into Tablespoon-sized pieces and set aside. 

2.  Place a candy thermometer in the saucepan and heat the mixture over medium-high heat.  Partially cover with a lid to capture the evaporating water - this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

3.  With the mixer on high speed, begin whipping the egg whites to stiff peaks.  When the peaks are stiff, you have a meringue.

4.  Keep the mixer running and pour the 1/4 cup of sugar into the meringue.  Raise the heat under the sugar syrup to bring the syrup to 245 degrees Farenheit, if it is not there already.  When it is at 245, remove the thermometer and slowly pour the syrup into the meringue.

5.  After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.  Add the butter 1 Tablespoon at a time.  Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.  Mix in the orange oil/extract.

Recipes adapted from Cake Love: How to Bake Cakes from Scratch by Warren Brown

Chai Spice Carrot Cake with Vanilla Bean-Cream Cheese Frosting

 It was my friend's birthday, and her husband was going to be out of town, so I was afraid she might not get a cake.  I emailed to ask him what was her favorite, and his response was immediate: carrot. 

Which is good.  Because I haven't made a lot of carrot cakes, so it was good experience for me.  AND also good because I just got a new workbowl for my food processor, and I'd been rip-roaring to use it!

When looking for the quintessential no-fail carrot cake recipe, I went straight to Baking Illustrated.  Sure enough, there was a recipe, two variations, two pages of explanation, and three pictures of "failed" carrot cakes, with notes on why they failed.  This, I knew, would give me a great cake.

So I was disappointed and a little torn when I read they make it in a 9x13 pan.  I was hoping for something a little more birthday-worthy, a layer cake.  I scoured the explanation to find out why and came up only with "ease" and "simplicity", not my top priorities when making a birthday cake.  So I cautiously strayed from the formula to make two 9-inch layers. 

The cake was delicious (I made the chai-spiced version.)  The frosting as well.  Though the frosting was slightly soft, and therefore maybe better on a rectangle than trying to spread around the sides of two layers darker than itself.  But I tried to hide those unsightly edges from the camera, for the most part, in the hopes of conveying the fabulousness this carrot cake is.  (And no, I didn't make my own marzipan carrot.  Got it at the local European bakery for a couple of bucks.)

 Chai Spice Carrot Cake with Vanilla Bean-Cream Cheese Frosting (print recipe)
Serves 10 to 12

Carrot Cake:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 T ground cardamom
1 1/4 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/2 tsp salt
1 pound (6 to 7 medium) carrots, peeled
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
4 large eggs
1 1/2 cups safflower, canola, or vegetable oil

Vanilla Bean Cream Cheese Frosting:
2 vanilla beans, halved and seeds scraped
8 oz. cream cheese, softened but still cool
5 T unsalted butter, softened but still cool
1 T sour cream
1/2 tsp vanilla extract
1 1/4 cups (5 ounces) confectioners' sugar

1.  For the Cake: Adjust an oven rack to the middle position; heat the oven to 350 degrees.  Spray a 9 x 13-inch baking pan with nonstick cooking spray.  Line the bottom of the pan with parchment paper and spray the parchment.

2.  Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside.

3.  In a food processor fitted with the large shredding disk, shred the carrots (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the food processor and fit with the metal blade.  Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil through the feed tube in a steady stream.  Process until the mixture is light in color and well emulsified, about 20 seconds longer.  Scrape the mixture into a large bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.  Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan from front to back halfway through the baking time.  Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

4.  For the Frosting: When the cake is cool, process the cream cheese, vanilla bean seeds, butter, sour cream, and vanilla extract in a clean food processor until combined, about 5 seconds, scraping down the workbowl with a rubber spatula as needed.  Add the confectioners' sugar and process until smooth, about 10 seconds.

5.  Run a paring knife around the edge of the cake to loosen it from the pan.  Invert cake onto a wire rack, peel off the parchment, then invert it again onto a serving platter.  Using an offset spatula, spread the frosting evenly over the surface of the cake.  Cut into squares and serve. 

Recipe from Baking Illustrated

Goat Cheese Brownies with Honey

 Wow, these are amazing.  A real contender at Dessert Club, but really a stand-alone winner in my book.  For those of you who are only used to chevre on a salad or a cracker, don't write this off until you try it.  Goat cheese goes surprisingly well with chocolate, and that honey cream cheese frosting only helps matters. 

In addition to all the amazing flavors, one of my favorite things about this treat is the texture and subtle flavor added by sliced almonds.  All-around a unique and fabulous addition to the repertoire!

 Goat Cheese Brownies with Honey (print recipe)
8 ounces semisweet or bittersweet chocolate, chopped
3 T butter
6 ounces goat cheese (chevre), softened
2 T butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
2 T honey
3 eggs
1 1/4 cups sugar
1/3 cup water
1 tsp vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped almonds, toasted
Honey and Cream Cheese Frosting (see below)

1.  Preheat oven to 325.  Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan.  Grease foil; set pan aside.  In a medium heavy saucepan heat and stir chocolate and the 3 T butter over low heat until chocolate melts.  Remove from heat.  Cool; set aside. 

2.  For filling, in a medium bowl combine goat cheese and the 2 T butter.  Beat with an electric mixer on medium speed for 30 seconds.  Add the 1/4 cup sugar; beat until fluffy.  Add the 1/4 cup flour, honey, and one of the eggs; beat well.  Set aside.  Wash and dry beaters thoroughly.

3.  For batter, in a large bowl beat the two remaining eggs with an electric mixer on medium speed until foamy.  Add the 1 1/4 cups sugar, the water, and vanilla; beat well.  Beat in the cooled chocolate mixture.  Stir in the 1 cup flour, baking powder, and salt until well combined.  Stir in nuts.  Spread half of the batter in the prepared pan.

4.  Spread goat cheese filling evenly over chocolate batter in pan.  Spoon the remaining chocolate batter in small mounds over the goat cheese filling.  Drag a thin metal spatula or table knife through chocolate batter mounds to marble the mixture.

5.  Bake in the preheated oven for about 45 minutes or until center is set.  Cool in pan on a wire rack.

6.  If desired (it is!), frost brownies with Honey and Cream Cheese Frosting.  Using the edges of the foil, lift uncut brownies out of pan.  Cut into bars.  Makes 32 brownies.

Honey and Cream Cheese Frosting
In a large bowl combine 4 ounces softened cream cheese and 1/4 cup softened butter.  Beat with an electric mixer on medium speed until smooth.  Gradually add 2 cups powdered sugar and 2 T honey; beat until combined.  Add another 1 cup powdered sugar and 1 T milk, beating until smooth.

Recipe from Better Homes & Gardens Christmas Cookies magazine, 2011
Brownies made by my friend Shanna

Chocolate Cookie Cupcakes with Raspberry Fluff Frosting

 The picture of this cupcake really speaks for itself.  It also says, "Kari can't lay an Oreo straight."  But it's artistic.  And my 4-year-old was helping. 

But LOOK at this!  A chocolate cupcake with a whole Oreo inside?  I am embarrassed I had to see this in a Martha Stewart magazine.  I don't experiment with recipes very often but I should have been able to come up with this one.  Either way, we all have it now, and it is AWESOME (sung in falsetto voice.) 

Kids love it, and they love to help make them.  This is on my birthday party short list.  So fun.

Now shall we talk about the frosting?  Butter, raspberry jam, and marshmallow cream.  So fluffy.  More AWESOMENESS (falsetto again.)  I shared with friends and the reports came back the kids loved the frosting, too.

 

But.  You can do almost any frosting here, you know.  Anything goes with Oreos!  Maybe a cookies & cream frosting?  I made these a second time and experimented with an Irish cream frosting; I loved it.   I didn't write the recipe, but it was roughly - 6 T soft butter, beaten with about 2-3 T Irish cream creamer (the liquid kind, like you pour in coffee or, in my case, warm milk) and about 1 1/2 cups powdered sugar, adding more sugar or creamer as need to get the right consistency.  Delicious. 

Chocolate Cookie Cupcakes with Raspberry Fluff Frosting (print recipe)
1 cup (2 sticks) plus 2 T unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg plus 1 large egg yolk
1/2 cup buttermilk
1/2 tsp pure vanilla extract
12 cream-filled chocolate sandwich cookies
3 T seedless raspberry jam
3 cups marshmallow topping
1/3 cup confectioners' sugar

1.  Preheat oven to 350.  Line 12 standard muffin cups with paper liners.  Melt 2 T butter; let cool.  In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt.  Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.  Spoon 1 T batter into each muffin cup and top with a cookie.

 2.  Top each with 1 T batter.  Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through.  Let cupcakes cool in pan on a wire rack. 

3.  Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth.  Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes.  Transfer mixture to a pastry bag with a 1/4" tip or a quart-size zip-top bag; with scissors, snip a small hole in one corner.  Pipe frosting onto cooled cupcakes and serve immediately. 

Recipe from Everyday Food

Apple-Cream Cheese Bundt Cake with Praline Frosting

  It's apple season.  You already knew that.  I had some darn good apple recipes last year, especially the Apple Cake with Buttery Caramel Sauce and those to-die-for Apple Pie Bars.  I thought I'd focus my efforts this year on making a great apple pie (two failures down, still working on it), but when I saw this cake on the cover of September's Southern Living, I knew I had to make it, and I paid full newsstand price.  Just so happened it was part of a whole feature on apple recipes, which I am still working my way through. (I tried the skillet apple pie - not great.)

But this sweetie was all the cover photo promised it would be.  Tall and spicy, sweet and nutty.  Brown-sugar-cream-cheesey.  Absolutely perfect for fall, and you know Bundts are the best portable/potluck cake going.  So if, say, your school holds an Election Day bake sale, like ours does, this would be just the thing.  I made it for our little family farewell party the night before Ed left on his annual elk hunting trip.  And - good planning - enjoyed most of the leftovers while he was gone!

Apple-Cream Cheese Bundt Cake with Praline Frosting (print recipe)
Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 T all-purpose flour
1 tsp vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
3 cups peeled and finely chopped Gala apples (about 1 1/2 lbs.) - I used Cameo or whatever I had just picked at the orchard

Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 T milk
1 tsp vanilla extract
1 cup powdered sugar

1.  Prepare filling:  Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth.  Add egg, flour and vanilla; beat just until blended.

2.  Prepare batter:  Preheat oven to 350.  Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.  Stir together 3 cups flour and next 7 ingredients in large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.  Stir in apples and pecans.

3.  Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.  Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around the edges of the pan.  Swirl filling through apple mixture using a paring knife.  Spoon remaining apple mixture over Cream Cheese Filling.

4.  Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (at least 2 hours.)

5.  Prepare frosting:  Bring 1/2 cup brown sugar, 1/4 cup butter and 3 T milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla.  Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.  Pour immediately over cooled cake.

Recipe from Southern Living, Sept 2011

Blueberry Cupcakes with Maple Brown Butter Frosting

Alrighty. Summer's official end is drawing nigh and it is time to CRANK the rest of my summer recipes out while the gettin' is still good at the farmer's market. (Speaking of, if you live in the DC area and can't get to your farmer's market when you want to, check out Local Market in Falls Church.)

Time for more blueberry magic. Delicious, sweet and tender yellow-blueberry cupcakes. I'm sure they would be delicious plain or with any number of toppings (lemon glaze, whippped cream, cream cheese, etc.) but you do NOT want to miss out on the revelation this Maple Brown Butter Frosting is. Do you see some little flecks in there? Browned butter solids. Making this icing with brown butter lends it a caramel/toffee essence you can't get any other way. And the maple flavor is perfectly balanced. And you are allowed to be impressed with my fancy piping job.

I made these cupcakes for a ladies' lunch of discriminating palates, and received praises all around. I can say that without bragging because like almost everything I post on here it's not my recipe. Got this one from A Bountiful Kitchen, which is worth serious browsing and may require a drool bib. A problem which can be partially remedied by making these cupcakes!Blueberry Cupcakes with Maple Brown Butter Frosting (print recipe)
Blueberry Cupcakes:
1 1/2 cups flour
3/4 cup sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter, melted
1 egg
3/4 cup buttermilk
1/4 cup milk
1 cup blueberries

Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix butter and egg lightly. Add buttermilk and milk. Add milk mixture to flour and mix just until blended. Toss blueberries in a tablespoon of flour and fold into batter. Spoon batter into 12 standard muffin cups, greased or lined with paper. Bake at 350 for 20 minutes or until toothpick comes out clean.

Maple Brown Butter Frosting:
1 stick butter
3 cups confectioners' sugar
1/4 cup milk
3 T maple syrup

In a sauce pan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add milk and syrup. Beat until smooth. Top with a fresh blueberry immediately after frosting. Recipe from A Bountiful Kitchen

La Diva Chocolate Cake

Just in case you have never made a really divine chocolate cake, or at least not in awhile, I give you La Diva!

She is sweet, deep, and greater than the sum of her parts. She keeps nothing a secret, layering milk, and then dark, chocolate ganache on the outside, in an undeniable, and irresistable, attempt to bring you hither.

A word about grating chocolate. It goes seriously static! It flies everywhere and there is no containing it, I don't care how many tricks you know. The best way I've found is to lay my grater on a very shallow paper towel-lined rimmed plate or tray. The fly-aways go to the paper towel, which you can then fold up and use for pouring. Sheesh, what a mess! But as always, it is worth it. I never lead you astray.La Diva Chocolate Cake (print recipe)
Cake:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 cup chopped semisweet chocolate
1/2 cup unsalted butter
1 cup boiling water
2 cups sugar
3 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup grated semisweet chocolate

Milk Chocolate Ganache:
2/3 cup whipping cream
6 ounces milk chocolate, coarsely chopped

Dark Chocolate Ganache:
3/4 cup whipping cream
1 1/4 cups semisweet chocolate, chopped
2 T unsalted butter, cut into bits

Finishing Touches:
Confectioners' sugar
Chocolate curls

1. Preheat oven to 350. Line a baking sheet with parchment paper. Generously spray a 10-inch springform pan with nonstick cooking spray and place pan on baking sheet.

2. For cake, in a large bowl, hand-whisk flour, cocoa, baking powder, baking soda and salt together. In a medium bowl, place chopped chocolate and butter and cover with boiling water, whisking to blend and melt chocolate. In a mixer bowl, on low speed, blend sugar, eggs, and vanilla very well until light, about 3 minutes. Fold in sour cream and then dry ingredients, melted chocolate, and grated chocolate. Blend well, scraping bowl often to ensure evenly blended batter, about 2 to 4 minutes. Spoon batter into prepared pan. Bake until cake springs back when lightly pressed with fingertips, about 55 to 65 minutes. Cool in pan 15 minutes before unmolding. Wrap and freeze 1 hour before garnishing cake.

3. To make milk chocolate ganache, in a small saucepan, bring cream to just simmering. Quickly stir in chopped milk chocolate and continue stirring until it melts, turning off heat as you do so. Mix well and chill until very firm. Then whip in a mixer on high speed to fluff.

4. For dark chocolate ganache, in a small saucepan, bring cream to just simmering. Quickly stir in chopped chocolate and continue stirring until it melts, turning off heat as you do so. Mix well. When it is thick, stir in butter to blend in. Let cool to room temperature. Chill until it can be poured over cake as a thick glaze.

5. To assemble and garnish cake, invert cake onto a serving platter. Spread milk chocolate ganache on top of cake. Chill cake 20 to 30 minutes. Then pour dark chocolate ganache over top of cake. Chill briefly and then garnish with confectioners' sugar, chocolate curls, or a pesticide-free red rose.Recipe from A Passion for Baking by Marcy Goldman

Lemonade Cupcakes

I can't exactly remember, but I think these cupcakes were the inspiration for LEMONADE WEEK. They certainly fit the theme, with lemonade syrup in both batter and frosting. (That's thawed lemonade concentrate for Americans.) I hunted down some lemon drops for garnish, but if you are up to candying your own lemon slices, by all means do it...and then email me directions and photos so we can work out a guest post! They would be the crowning jewel on these lemony handfuls of sunshine!
When my brother visited us from England in May, he brought me Cake Days, a cookbook from The Hummingbird Bakery in London. I told him while he was here I would make him anything he wanted out of it; he chose these cupcakes. The measurements were in grams and ounces - sorry, no cups, but if you've got a kitchen scale, which honestly, you should have one by now! (here's mine), then you can do these, no problem. Yummy and sooo LEMONADEY!!!
Lemonade Cupcakes (print recipe)
Cakes:
3 oz. unsalted butter, softened
10 oz. sugar
8 1/2 oz. all-purpose flour
1 T baking powder
1/4 tsp salt
1/2 tsp finely grated lemon zest
1 T lemonade syrup (thawed lemonade concentrate)
8 1/2 fl. oz. whole milk
2 large eggs

Frosting:
2 T lemonade syrup
1 3/4 fl. oz. whole milk
1 lb 2 oz. confectioners' sugar
5 1/2 oz. unsalted butter, softened
1 tsp finely grated lemon zest
Lemon jelly candies or lemon drops, to decorate

1. Preheat oven to 375. Line a muffin tin with paper liners.

2. Using an electric mixer with paddle attachment, set on low speed, beat together the butter, sugar, flour, baking powder, salt, and lemon zest until all the ingredients have come together and resemble fine breadcrumbs.

3. Mix the lemonade syrup with the milk in a jug, add the eggs and whisk together by hand, then pour three-quarters of this milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing the batter until thick and smooth. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

4. Spoon the batter into the paper liners, filling each about two-thirds full. Any remaining batter can be used to fill one to four more cases in a second muffin tin. Pop in the oven and bake for 18-20 minute or until risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely before you add the frosting.

5. To make the frosting, first mix the lemonade syrup with the milk. Using electric mixer, whisk the confectioners' sugar with the butter and lemon zest on a low speed until sandy in texture. Mixing on a low speed, pour the flavored milk into the sugar mixture. When you've poured it all in, increase the speed to high and whisk until light and fluffy.

6. Spoon a generous dollop of frosting on to each cold cupcake, then gently smooth over with a knife, making a swirl at the top and adding lemon slices or candy, if you wish.

Makes 12 to 16 cupcakes

Recipe from Cake Days: Recipes to make every day special from the hummingbird bakery

Raspberry Jelly Roll

I'd never made a jelly roll before. Mostly because more steps = more things that can go wrong, and I hate hate hate to waste time and ingredients on failures, so I've just been chicken. I saw a rolled cake made on Martha Stewart a few years ago and that probably helped scare me away. I watched them roll the warm cake in a towel to mold it, unroll, fill and reroll it, and I thought, "That would never work for me." So I just never went there.

Then last December I had a really magnificent Bûche de Noël from Hollin Hall Pastry Shop, and I thought, "I'd really like to be able to make one of these." But you know, the holidays are so stressful. I don't want my first attempt to be all this pressure, like if it doesn't work there will be no Christmas for my family! Summer, with its fresh berries and light flavors, was the perfect time for my first rolled cake attempt. Not bad, I'd say. It was conveniently my friend's birthday. My friend with a long-hours lawyer husband, four little sons, and a mid-week birthday. I thought it safe to assume none of them were making her a cake! I have to be careful about bringing her treats because she is very disciplined about watching what she eats. But I figured, if it's her birthday, and there is fresh fruit involved, she might indulge. I figured right.

And. Usually when I make a whole cake for someone else I don't get any, right? Great thing about this is that you have to trim it on the diagonal, so my little 4-year-old helper and I each got an end piece to sample! Delish. The cake is based on a French/Italian style cake called a génoise, which relies on air beat into the batter, rather than chemical leaveners, to make it voluminous - what you and I would call a sponge cake.

So with one big success under my belt, stay tuned. I may just take on the Bûche this year.

Raspberry Jelly Roll (print recipe)
Génoise:
1 cup (5 ounces) unbleached all-purpose flour, plus extra for dusting pan
4 T (1/2 stick) unsalted butter
1/2 tsp salt
6 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup confectioners' sugar

Filling and Garnish:
3/4 cup raspberry jam
2 cups fresh raspberries
1/4 cup confectioners' sugar - OR - Lemon Cream Cheese Frosting (recipe below)

1. For the génoise - adjust an oven rack to the middle position and heat the oven to 350. Grease the bottom and sides of an 18 by 12-inch rimmed baking sheet, cover the bottom with parchment paper, grease the paper, and dust with flour, tapping out the excess.

2. Melt the butter in a small saucepan over low heat. Remove from the heat and set aside. Sift the flour and salt together onto a large piece of parchment paper. Set aside.

3. Whisk together the eggs and sugar in the bowl of a standing mixer until combined. Place the bowl over a pan of barely simmering water and heat the egg mixture, whisking constantly, until warm to the touch, about 110 degrees on an instant-read thermometer. Remove from the heat and beat at medium-high speed until the eggs are pale, cream-colored, voluminous, and form a thick ribbon of tiny billowy bubbles that falls from the whisk and rests on top of the batter for several seconds when the whisk is held about 4 inches above the egg mixture (this should take 6 to 8 minutes - see picture.) Beat in vanilla. Turn off the mixer and transfer 1 cup of the egg mixture to a medium bowl and stir in the reserved melted butter until combined; set aside. Grab the two ends of the sheet of parchment paper holding the flour mixture and, with the mixer at the lowest speed, slowly sprinkle the flour mixture into the batter until just barely incorporated. Add the melted butter mixture back to the batter in the standing mixer bowl and, with the mixer at lowest speed, fold gently to incorporate, being careful not to deflate the batter.4. Holding the bowl close to the bottom of the prepared pan, immediately pour the batter into the prepared pan, using an offset spatula to push the batter against the sides and into the corners of the pan and smooth the top. Bake until the cake is deep golden brown, springs back when lightly touched, and is beginning to pull away from the sides of the pan, about 25 minutes.
5. Meanwhile, sift the confectioners' sugar evenly over a kitchen towel measuring at least 20 by 14 inches. When the cake is done, run the blade of a metal spatula around the edge of the pan and immediately invert the cake onto the towel. Remove the parchment paper the cake was baked on. With a serrated knife, trim a scant 1/8-inch strip of crust from all four sides of the cake. Fold one end of the sugared kitchen towel over a short end of the cake and, beginning at the short end, roll the towel and cake together into a spiral. Set the cake aside on a rack, seam-side down, until cool, about 10 minutes.
7. To assemble the cake - when the cake is almost cool, unroll the cake and, using an offset spatula, evenly spread a thin layer of jam over the cake, leaving a 1-inch border around the edges. Sprinkle half the raspberries evenly over the cake. Reroll the cake gently but snugly around the filling, carefully peeling off the kitchen towel as you roll. Trim both ends of the jelly roll cake diagonally. Sprinkle the cake with confectioners' sugar OR carefully ice with Lemon Cream Cheese Frosting. Using an electric or serrated knife, cut the cake into evenly proportioned slices, garnish with the remaining raspberries, and serve.

Recipe from Baker's Illustrated

Lemon Cream Cheese Frosting (optional):
8 oz. cream cheese, softened
5 T unsalted butter, soft but cool
1 T fresh lemon juice
1 T lemon zest
1 1/4 cup (5 oz.) confectioners' sugar

In an electric mixer using the whisk attachment, beat cream cheese and butter until light & fluffy. Add the lemon juice, zest and powdered sugar and beat until smooth and spreadable.
1 year ago: Fresh Raspberry Scones
2 years ago: Hazelnut Blondies

Peanut Butter Cashew Brownies

Can any of us be surprised that these won Dessert Club this month? Their creator found this recipe on How Sweet It Is via foodgawker. In fact, several DC members find their stuff through foodgawker - do you know it? I admit, I spend what little free time I can scrounge up either baking or writing - I almost never surf or browse, though I know just how much I am missing. But after these brownies, I am bookmarking it. Maybe for stuff like this I can come up with a few minutes to gawk once in awhile.

Peanut Butter Cashew Brownies (print recipe)

1 batch brownies (boxed mix or homemade)
1/2 cup salted cashews
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving. Top each brownie with a dollop of Peanut Butter Frosting and a bittersweet chocolate chip.

Peanut Butter Frosting
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons butter, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work.Add the cream and beat on high until the mixture is light and smooth.

1 year ago: Dark Fudge Bundt Cake
2 years ago: Chocolate Chip Crunch Cake

Frosting for the Cause: Pistachio-Cardamom Cupcakes with Lemon Cream Cheese Frosting

This is a day I've been anticipating for several months - my turn to post my story and recipe on Frosting for the Cause.

Have you seen the button on my sidebar? Have you gone over on occasion to see what is being posted? I've been astounded by the company kept over there. Incredible stories of "everyday" people. And absolutely top-notch recipes.

So today my own humble contribution is up. It's one of the only times I've run test batches to perfect a recipe, but I wanted something special, and different, for "Frosting." I hope you like it.

Butterbeer Cupcakes

Any Harry Potter fans out there? Man, I am. I admit, I petered off there at the end and still haven't read book 7, but I sailed through the first four and they really helped me get through a tough semester of grad school. So easy, and so fun, to get lost in that magical world...and not the least intriguing detail was the food! Oh, yeah. Anyone hear of treacle tart before? You know where I'm going with this. Butterbeer. I imagine it as a cross between my Aunt Pat's buttermilk syrup, cream soda, and maybe a splash of apple cider. Amy over at AmyBites got to taste it recently firsthand at the Wizarding World of Harry Potter at Universal’s Islands of Adventure park in Orlando. And she loved it so much she came home and made it into a cupcake. Which my brother found on the internet and sent me the link for. THE DAY AFTER cupcake night at my house. Worst timing ever, but forgiven for such a great find.

As soon as I read it through, I knew I had to make it as soon as I got some cream soda and butterscotch chips. Just so happened it was a few days before my daughter's birthday, so we had them for her family party. Luckily she's one and not calling the shots yet so I get to make what I want.(This being a public blog, not posting the naked-eating-cupcake pics, but they were sooo cute!)

What do you think, are my pictures almost as pretty as Amy's? I didn't have the souvenir mug, bummer. But she didn't have a one-year-old so we're even.

A word about the butterscotch sauce filling technique. It's too thin to pipe with a pastry bag so go to Sally's Beauty Supply if you have one and get a color applicator bottle like this. Or something similar. Mine was $1.89, and doubles as great squirty fun in the bathtub or outside after it's done its butterscotch duty. Butterbeer Cupcakes (print recipe)

For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache. Makes 18 cupcakes
Recipe from AmyBites.com

Chocolate Soufflé Cupcakes with Whipped Caramel Ganache Frosting

Again, yes, sorry no individual picture for this Dessert Club winner - it's in the middle of this one, though, with the creamy piped topping and gold stars on:Chocolate Soufflé Cupcakes (print recipe)
6 ounces (170 grams) bittersweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder, optional
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
9 to 12 Lindt truffle balls, optional

1. Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. (I like to put the butter underneath the chocolate in the pan, so that it protects the chocolate from the direct heat.) Cool to lukewarm, stirring occasionally.

2. Using electric mixer (a hand mixer, rather than a stand mixer, actually works best here because the volumes are so small) beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way. (You might find, as I did, that you had enough leftover for a extra half-cake. That’s your “taste tester”. It’s a, uh, very important part of the process.)

3. Place one Lindt truffle ball on top of each cup and push gently in, maybe one-third to one-half way. It will sink in as it cooks.

4. Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your frosting on. Makes 9 to 12 cupcakes.

Recipe adapted from SmittenKitchen.com

Whipped Caramel Ganache Frosting
1 lb. dark chocolate, chopped
1 cup sugar
2 T light corn syrup
1 1/2 cups heavy cream
1 lb. (4 sticks) unsalted butter, cut into tablespoon-size pieces, softened but still cool

1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

4. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes. Recipe from MarthaStewart.com
   

To Finish: Fill each sunken top with a big dollop or piping of whipped frosting and top with shaved chocolate or, my favorite, ed-i-ble glit-ter.

French Toast & Bacon Cupcakes

Well these are just fanTABulous and I'm more than a little irritated I didn't make something so good myself for Dessert Club this month. I'm having a hard time getting over my boring and disappointing cupcakes. Especially when I could have, and should have, gone here for inspiration.

But these, these are like total genius. I love French toast - oh, with fresh nutmeg! And, like any good overweight American, I love bacon - especially when it gets a little maple syrup on it, hello! And I am delighted to finally have a great Maple Buttercream recipe. This post has it all!

Over and over the tasters exclaimed, "It tastes like breakfast!" A good breakfast, like a long weekend breakfast, or an eating out breakfast. An indulgent breakfast. The best kind. Have milk and orange juice nearby. YUM!French Toast & Bacon Cupcakes (print recipe)
3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup milk, room temperature
1 1/2 tsp vanilla extract
1 tsp freshly grated nutmeg
1 tsp cinnamon
3 large eggs, at room temperature, separated
Maple Buttercream Frosting, recipe follows
6 slices crisp bacon

1. Place a rack in the middle of the oven and preheat to 375 degrees F. Line a standard 12-cup muffin pan with paper cupcake liners.

2. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

4. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

5. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

6. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

7. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

8. Remove the cupcakes from the oven and cool completely. Makes 12 cupcakes

Maple Buttercream Frosting
Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes
2 sticks unsalted butter, at room temperature
2 3/4 cups confectioners' sugar
2 tsp heavy cream, at room temperature
3/4 tsp maple extract

1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

2. Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Crisp Bacon
Bacon works well baked in an oven at 425 degrees on a baking sheet lined with parchment paper. Bake 12-15 minutes, drain grease, and bake another 5-7 minutes or until crisp. You can do it in a pan as well.

Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frosting and top with a Crisp piece of Bacon! Break/crumble the bacon over the cupcake to get a little in each bite.

*And how do you like my little cupcake pedestal? My mom gave it to me for Christmas. Just knew it would come in handy!

Recipe from http://lifewithcake.com via Dessert Club member A.M.

Mint Chocolate Chip Cake

Alrighty, here is your St. Patrick's Day recipe for tomorrow. It's green, it's minty, it's slathered with the most silky buttercream I've ever made (melted chocolate is the secret!) And it is impressive as heck. The color might be a little washed out by the light in the picture, but follow the recipe - 5 drops of coloring is just right for a bold-but-not-disgusting green!

The obvious pairing here is mint chocolate chip ice cream, if you've got some mint lovers in your midst. But if not all you really need is a big glass of milk. And a clean finger, to swipe some extra frosting!

Last year: Luck o' the Irish Gold Bricks
Mint Chocolate Chip Cake (print recipe)
2 1/4 cups cake flour, plus more for dusting pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 tsp vanilla extract
1 1/2 tsp mint extract
5 drops green food coloring
1 3/4 cups sugar
4 tsp baking powder
1 tsp table salt
12 T unsalted butter, softened but still cool
1 cup mini chocolate chips

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray, dust with flour, and tap pans to remove excess flour. Mix milk, egg whites, vanilla, mint and food coloring together in 2-cup measuring cup. (If you forgot to bring them to room temperature, place measuring cup in a sink of warm water until mixture is cool, not cold, about 65 degrees.)

2. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.

3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Stir in 1 cup mini chocolate chips.

4. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.

5. Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.

Luscious Chocolate Buttercream Frosting
20 T (2 1/2 sticks) unsalted butter, cut into 20 pieces and softened
8 oz. bittersweet chocolate, melted and cooled
1 tsp vanilla extract
1/8 tsp salt
2 cups confectioners' sugar
1 1/2 cups mini chocolate chips

1. With electric mixer fitted with whisk attachment, beat butter, melted chocolate, vanilla, and salt on medium-high speed until combined. Reduce speed to medium-low. With machine running slowly, add confectioners' sugar and mix until smooth, about 1 minute. Increase speed to medium-high and beat until light and fluffy, 3 to 5 minutes.

2. To assemble: Place 1 cake round on serving platter. Spread 3/4 cup frosting over cake, then top with second cake round. Spread another 3/4 cup frosting over cake, then top with third cake round. Spread remaining frosting evenly over top and sides of cake. Press mini chocolate chips onto sides of cake. Serve.

Recipe from Cook's Country, February 2011