Wednesday, September 14, 2011

3 layer German Chocolate Cake w/ Rum sauce

It was my dad's 60th birthday party last weekend and he requested a german chocolate cake.  Once again, I attempted to make something for a special occasion that I had never made before. I know..I'm a sucker for the unexpected..good or bad!  I was pleased with the outcome. yay me!  There is a rum sauce on each cake layer that created a very moist cake, and the ganache frosting mellowed the sweetness of the filing. A great balance all around.  This is one I will definitely be making again. 

I made some chocolate decorations for the top.  Just melt semisweet chocolate and place in a squeeze bottle or ziplock baggie.  Draw your designs, numbers, monograms etc on some wax paper and place in the freezer for 5-10 minutes until hardened.

I made a '60th' to stick on the top but my 5 year old daughter ate it before I could get a picture. ha!

Makes me want another piece.....

For the cake
I used my Chocolate espresso Cupcake mix for the cake

For the filling
2 cups of heavy cream
2 cups of sugar
6 large egg yokes
6oz unsalted butter cut into small pieces
1 teaspoon of salt
2 cups of  pecans toasted and finely chopped
2 2/3 cups of toasted coconut (sweet or unsweetened)

For the syrup
1 cup of water
3/4 cup of sugar
2 tablespoons of dark rum or rum extract

For the chocolate frosting
8oz of bittersweet or semisweet chocolate chopped. (I used both)
2 tablespoons of light corn syrup
1 1/2oz of unsalted butter
1 cup of heavy cream

Preheat oven to 350 Butter 3 8-inch pans and line with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, stir together the sugar, flour, cocoa, espresso, baking powder, baking soda and salt.  
Add eggs, milk, oil and vanilla.  Beat on medium speed for about 2 minutes.  
Stir in boiling water.  Batter will be thin.
Pour into prepared pans.
Bake 22-28 minutes.  (every oven cooks so differently so keep a close eye the first time you make this one) Cake is ready when a toothpick inserted in the middle comes out clean.
Cool 10 minutes then remove from pan and transfer to wire rack to cool completely. 

While the cake is cooling make the filling, syrup and frosting

FILLING                                                                                                             Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 6 ounces of butter, salt, toasted coconut, and pecan pieces in a large bowl.       Heat the cream mixture on medium high and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken.  Bring the heat down to medium heat halfway through process (about 15 minutes total) Filling will thicken once cooled.                                                                                                Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature.                                                                                                                              
SYRUP                                                                                                                   In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum. This is more syrup than you will need so you can save it or reduce the recipe.
FROSTING                                                                                                            Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.    Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth.  Cool completely.   To speed up this process you can place in the fridge and stir every 10-15 minutes until desired consistency is reached.  Don't go too long without stirring or it will harden and not be spreadable. 
ASSEMBLE                                                                                                        Remove parchment paper from first layer of cake and place on a cake stand.  Using a pastry brush, spread the rum syrup over the entire cake.  Use 1/3 of the filling on the cake layer and spread to the edges.  Repeat process with the next two layers.  Using an offset spatula, frost the sides of the cake until covered.  Use any remaining frosting to pipe on cake top.    I refrigerated this cake overnight and let it set out appromimently 15 minutes before I served it.  It is good served cooled or at room temperature.  It is easier to slice when it has been chilled.
The filling, syrup and frosting came from David lebovitz

Sunday, September 4, 2011

Lemon layer cake with lemon mousse filling & vanilla bean frosting

A lemon cake for my husband's birthday.  Sounded like a great idea, except I had never made a lemon cake before.  See, I am totally one of those people that try new recipes on company, and that even rolls over into never-before-made birthday lemon cake.  Call me crazy or confident, I really don't care at the end of the long as it works!  I went scouring for a recipe that got my juices flowing and finally found it at Annie's Eats  (I tend to go there often for inspiration)  I was pleased with it.  More than I thought I would be.  Another one to file away for future baking.  yay me!

The humidity was kicking my not the smooth surface I was going for. But hey, you can't win em' all!

Oh, did I mention candied lemon slices for garnish? Just call me fancy pants!..and the little flecks of vanilla bean make me happy!

Calling my name..... I totally gave in. *sigh*

For the cake
3 cups of cake flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1 cup of unsalted butter at room temperature
Zest of 1/2 a lemon
2 cups of sugar
5 large eggs at room temperature 
1 1/4 cups of buttermilk at room temperature
1 tablespoon of lemon emulsion or extract
1 teaspoon of vanilla extract

For the filling
4oz COLD cream cheese
2 1/2 tablespoons of unsalted butter at room temperature 
1 1/4 cups of confectioners sugar. sifted
2 teaspoons of lemon emulsion or extract
Zest of 1/2 a lemon
1 cup of heavy cream. chilled

For the frosting
1 1/2 cups plus 2 tablespoons of unsalted butter at room temperature
3 cups of confectioners sugar. sifted
pinch of salt
1 vanilla bean split lengthwise 
1 teaspoon of vanilla extract
2 tablespoons of heavy cream

For the candied lemon slices
1 whole lemon
1 cup of sugar
1 cup of water

preheat oven to 350. butter and flour 3-8inch round baking pans.  line the bottoms with parchment paper.

To make the cake.
In a medium bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
In the bowl of a stand mixer, combine the butter and lemon zest. Beat until light in color and fluffy. about 3 minutes. scrap down the bowl halfway through.
Add the sugar to the butter mixture a 1/4 of a cup at a time, beating approximately 1 minute after each addition. 
Mix in the eggs one at a time until incorporated. Scrape down the sides after each addition.
Combine the buttermilk, lemon zest and vanilla extract in a liquid measuring cup.
With mixer on low speed, add the dry and wet ingredients alternately, starting and ending with the dry ingredients.  Mix just until incorporated. If needed, scrap down sides of bowl and mix for 15 seconds.
Divide the batter between the 3 prepared pans.
Bake 20-22 minutes or until a toothpick inserted in the center comes out clean.  If your oven cooks uneven, rotate pans 3/4 of the way into the baking process.
Cool on wire rack for 10 minutes then remove from pans and allow to cool completely.  

To make the filling
In the bowl of a stand mixer, combine the cream cheese and butter.  Beat on med/high until smooth.
Mix in the confectioners sugar on low until combined.
Mix in the lemon emulsion and lemon zest. Increase the speed to med/high and beat until light and fluffy. about 2 minutes.
Transfer the mixture to a bowl and set aside.
In the bowl of the stand mixer fitted with a whisk attachment, add the heavy cream and whip on high until stiff peaks form. Be careful not to over-beat.  
Mix about a 1/3 of the whipped cream into the cream cheese lemon mixture.
Gently fold in the remaining whipped cream until even color appears and no streaks are visible. 
Cover and keep in fridge until ready to assemble cake. If the mixture is too firm when it is time to spread on cake layers, just let it sit out for a few minutes.

To make the frosting
In the bowl of a stand mixer, fitted with a whisk attachment, whip butter on med/high until smooth. about 1 minute.
Add confectioners sugar and whip on med/low just until incorporated.  
Scrape the seeds from the vanilla bean into the mixer and add the salt.  Beat on med/high until smooth.  1-2 minutes.
Mix in the vanilla extract and heavy cream on low just until incorporated. 
Whip on high until light and fluffy.  about 4 minutes.  scrape down bowl if needed.

To make candied lemon slices
Wash and dry lemons. 
Using a sharp serrated knife, cut very thin slices.  poke out any seeds with a toothpick.
Combine water and sugar in a heavy saucepan over med/high heat.  Heat until sugar dissolves.
Add lemon slices to pan in a single layer. no overlapping.  
Reduce heat to med/low and simmer for 20 minutes. Turn slices at least once to ensure both sides are candied.
Remove from heat and store in a container with syrup until ready to use.

Assemble the cake
Level the cakes if needed.  Place the first layer on a serving platter.  Top with half of the cream cheese lemon filling. Smooth into an even layer.
Place the second cake on top of the first filling and top with the remaining filling.
Place the final layer on top.
Frost the top and side of assembled cake with the vanilla bean frosting.
If desired, use a pastry bag fitted with a decorative tip to pipe accents on the cake.
Garnish with the candied lemon slices.