Coffee Chocolate Cake with Mocha Cocoa Frosting

Coffee Chocolate Cake with Mocha Frosting

This was a pretty easy recipe, as most of the ingredients were in my pantry, but most of all, it was a one bowl cake mixture.  No fuss!!!  I found some almond slices and threw it into my toaster oven for a little burnt taste.  The last time I made this for my office, there were people that didn’t like the liqueur, so I substituted that with a shot of espresso from the local coffee shop.

Cake Ingredients:
1 1/2 cups sugar
1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup brewed coffee

Frosting Ingredients:
3 tbsp. butter
3 tbsp. Cocoa
4 tbsp. warm water
1 tbsp. espresso (more if desired)
1 1/2 cups powdered sugar
1 cup sliced almonds

Preheat oven to 350° F. Prepare two 8″ or 9″ round pans.  Line the bottom of your round pans with parchment paper for easy release.

In a large mixing bowl, mix together the sugar, cake flour, cocoa, baking powder, baking soda and salt.  Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the coffee mixture.

Pour into the prepared pans and bake for 30-35 minutes, or until a cake tester comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting and top with sliced almonds.  (I toasted my almond slices, for a little burnt taste)

For the frosting:
Melt butter in a saucepan on low heat.  Stir in cocoa, water and espresso.  Remove from heat.  Gradually add powdered sugar, beating slowly, until it get to your desired consistency.  Add additional water if it gets too thick.

 

Nutella Cake

I have always wondered if there are people that would actually not like Nutella.  Well, it turns out that there have been controversial posts about how harmful that Nutella can ruin your health and blah, blah, blah.

I’m a baker and I try my best to think outside the box.  Yes, I am not a very artistic person, so I can’t make things beautiful, but I try my best to fill my brain with knowledge of how I can combine raw ingredients, stick in the oven and hope for the best.

I had tuned this recipe for what I have in fridge, but I think it turned out okay.  Also, it was quite moist, compared the the original one that I made.  Although this recipe asks for 1 cup of Nutella, I was a tad generous and put in a cup with a heavy hand.

Ingredients:
2 3/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 cup Nutella

Preheat oven to 350oF

Spray large bundt pan (12 cups) with non-stick spray.

In a small bowl, combine the flour, baking powder and salt.

In a large bowl, cream the butter until smooth and white in color.  Add the sugar gradually, and beat until light and fluffy (approximately 3 minutes).  Add the eggs one at a time and beat well after each addition.  Then beat in the Nutella.

Alternately, add in the flour mixture and buttermilk (start and end with flour mixture).  Beat until the batter is smooth.

Pour entire mixture into the prepared bundt pan.  Bake for approximately 60-65 minutes until cake tester comes out clean for the bundt cake.

Let the cake cool and sprinkle with icing sugar.

nutella-cake

Coconut Cake

I was looking for something similar, but different to a classic yellow cake, so I tried this one out.  It may be good to change things up a little bit, when it comes to a plain classic yellow cake, but some people (myself included), don’t like coconut.  I don’t so much mind the taste and the fragrance of the coconut, it’s the texture of the coconut that I’m not to inclined to try.  Hence, I tried this recipe and changed it up with fine unsweetened shredded coconut.  If you’re not looking for a sexy yellow cake, you can always add a scoop of ice cream and dress it up with a little bit of berries.

Ingredients:
2 1/2 cups cake flour
1 cup shredded unsweetened coconut
3 tsp. baking powder
1 tsp. salt
3/4 cup unsalted butter, at room temperature
1  1/2 cups sugar
3 eggs
2 tsp. vanilla extract
1  400-mL can coconut milk

Preheat oven to 350 F.

Grease two 9-in. round cake pans with oil. Line bottoms with parchment.

In a medium bowl, stir flour with coconut, baking powder and salt.

In a large bowl, beat butter with sugar in a large bowl, using an electric mixer, until fluffy and white in color, approximately 3 min. Beat in eggs, one at a time, then beat in vanilla. With mixer on low, beat in flour mixture in 3 parts, alternating with coconut milk (start and end with the flour mixture)

Divide batter between prepared pans. Smooth tops. Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 35 min. Cool in pans on a rack, 10 min, then turn cakes out onto racks and let cool completely, 1 hour.

Coconut Cake

Chiffon Swiss Roll

Yes, here I am again, trying a new recipe on a swiss roll.  It wasn’t an epic fail, but it definitely wasn’t a success.  The finished product was better than the coffee and the green tea roll that I made, but it didn’t have have that fluffy and airy texture I was trying to achieve.

Ingredients:
4 egg whites
2 tbsp. sugar (for the egg whites)

4 egg yolks
2 tbsp. sugar (for the egg yolks)
3 tbsp. vegetable oil
3 tbsp. water
9 tbsp. cake flour

In a small bowl, beat the egg whites until medium peaks is reached and gradually add the sugar to the egg whites until stiff peaks forms.  (The volume of this meringue will determine how fluffy your cake will turn out)

In a medium bowl, beat the egg yolks and sugar until light colored. Add vegetable oil and water and mix again.  Add sifted cake flour to the mixture.

Gradually fold in half the meringue to the mixture and mix until combined. Then, add the second half of the mixture to the meringue bowl and mix lightly with a rubber spatula.

Pour into a baking sheet lined with parchment paper and give it a couple of taps on the counter to shake out the air bubbles.  Keep in mind, the more the batter is agitated, the less volume it will have, as the volume of the meringue deflates with each movement.

Bake in a 320ºF for 15 minutes.

After it cools slightly, wrap in plastic wrap and let cool completely.  After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap). Spread any cream filling you like, roll (I just whipped up some whipping cream and sugar), and it’s done.

Chiffon Swiss Roll

 

Apple Bundt Cake with Cream Cheese Filling

It seems to me that most large bundt cakes were hard to bake, as it has a lot of goodness in such a small pan.  Also to have the cake get baked thoroughly, I found, was quite challenging.  To my surprise, this recipe came out quite moist, but it wasn’t without the help of the applesauce and canola oil that can do the job right.  The creaminess of the cream cheese filling complimented the cake very well, and with the chunks of apples, it was a good texture.  Love it!

Apple Creamcheese

Ingredients for Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
2 tbsp. cake & pastry flour
1 tsp.vanilla extract

Ingredients for Cake:
1 cup finely chopped pecans
3 cups cake & pastry flour
1 cup sugar
1 cup packed light brown sugar
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp.vanilla extract
3 cups peeled and finely chopped Gala apples (approx. 2 apples)

Preheat oven to 350°F.  Grease a 12 cup bundt pan.

Filling:  Work the cream cheese, butter and sugar in a medium bowl with a wooden spoon or with a mixer.  Mix until it is completely emulsify.  Add the egg, flour and vanilla and continue mixing until incorporated. Set aside.

Cake:  Place the pecans in a food processor and pulse a few times to coarsely chop the pecans.  Toast on a baking sheet in the oven for 8-10 minutes, or just until fragrant.

In a large bowl, sift together the flour, sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice together.  Add the eggs, oil, applesauce and vanilla and mix just until combined  (mix gently with a rubber spatula and DO NOT OVERWORK).  Fold in the toasted pecans and chopped apples until distributed throughout the batter.

Spoon about 1/2 of the cake batter into the prepared bundt pan. Top evenly with the cream cheese filling, leaving a small border around the edge of the pan, about an inch (it was tricky, but just do the best you can).   Top the filling with the remaining cake batter.

Bake for 60-75 minutes, or cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).

Apple Cream Cheese Bundt Cake

Skor Bar Chocolate Cake

Skor Cake 2

I really enjoy making this cake, as it always comes out super moist.  With a little garnish of one of my favorite chocolate bars, it makes it that much more interesting for my taste buds.

Ingredients:
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 cups buttermilk
2 tsp. vanilla
2 cups whipping cream & 1/2 cup sugar
2 Skor bar
1 cup caramel sauce

Preheat oven to 350°F.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, buttermilk and vanilla and beat for 2 minutes, until well combined. Bake in 8″ x 8″ square baking pan.

Bake for about 30-40 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

To assemble:  Use a rolling pin to smash Skor bar to small pieces (to a desired size to sprinkle).  Whip the whipping cream to stiff peak with half a cup of sugar.  Cut cake in half horizontally.

On the first layer, lather on have the whipping cream.  Sprinkle on Skor bar pieces and top with caramel sauce.  Repeat to top on the top layer.

Skor Cake

Skor Bar Chocolate Cake:  I doubled the recipe for this cake.

Green Tea Swiss Roll

Although I’ve always wanted to try a swiss roll recipe, I have always found it quite intimidating.  Unlike the pie crust recipe, I have yet to understand it.  Maybe I will need to try again with other recipes, as this has been a very discouraging experience.  Although it says that it should hold a ribbon shape after beating it for approximately 7-10 minutes, it didn’t happen for me.  Also, my green tea swiss roll was not very green either.  However, I did come up with a finished product.  If anyone has any pointers, feel free to leave me a message.

Ingredients:
2 tbsp. sugar
3 eggs
1 tbsp. matcha powder
2 tsp. honey
1/4 cup cake flour
green food coloring (optional)

Preheat the oven to 350oF.  Prepare a 9″X 11″ baking sheet with a sheet of parchment paper.

Combine the sugar, eggs, matcha powder, and honey in a large bowl and mix until its almost tripled in size, is lighter in color, thick, and fluffy (this may take about 7-10 minutes).  If you find that the color is too light, add a few drops of green food coloring.  The batter should hold a “ribbon” shape for 4-5 seconds. Then sift over the cake flour, and gently fold the flour in until all combined.

Pour the batter in the prepared baking sheet and bake for 8-10 minutes. You’ll know its done when the cake is slightly risen, turning just a bit golden, and you can smell it. Also, if you gently press your fingertips on the surface of the cake, it should spring back into place.

Cool the cake for a 2-3 minutes in the baking tin before lifting the cake with the sides of the parchment onto your table. Next, lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar. Flip the cake onto the sugared parchment paper and let the cake cool while you work on the filling.

Beat the heavy cream in a clean bowl, until you have reached stiff peaks.  Little peaks should form when the beaters are lifted.

Slather this filling onto your cake and roll it up, using the parchment to help. Wrap the whole thing in cling film and chill for two hours before slicing.

Green Tea Swiss Roll

Coffee Marble Bundt Cake

This is the first time I’ve made this cake.  It caught my eye when I say that there coffee in it.  The other marble cakes that I’ve seen was just vanilla and chocolate, so with this added touch, I thought I would give it a try.  The texture of the top of the cake had a nice crust to it as well.  The most important thing is to have the bundt cake pan greased well, not too keen on having the cake stuck to the pan!

 

Ingredients:
2 cups cake flour
2 tsp. baking powder
3/4 cup butter, at room temperature
1 ½ cups plus 3 tablespoons sugar, divided
4 large eggs, beaten, at room temperature
1 tsp. vanilla extract
1/3 cup cocoa powder, dutch processed
1/3 cup brewed strong coffee  (or 1/3 cup hot water with 1 tbsp. instant coffee)
1/4 tsp. almond extract

Preheat oven to 325°F.  Butter and flour the inside of an 8-cup bundt cake pan and tap out the excess flour evenly.  ***Be sure that pan is evenly greased***

In a small bowl, whisk the cocoa, coffee, 3 tablespoons sugar, and almond extract together in a medium bowl to dissolve the cocoa.  Mix until smooth.

In a medium bowl, sift the flour and baking powder together.

In a large bowl, beat the butter in the bowl until smooth, about 1 minute. Gradually beat in 1 ½ cups of the sugar, then add the vanilla. Beat until the mixture is very light in color and texture.  Slowly beat in the eggs on low speed, until completely combined. Add the flour in four additions, scraping down the bowl as needed and beating until smooth after each addition.

Transfer a little less than half of the batter to the cocoa mixture and mix with a spoon until smooth. Using a 2 ½-inch diameter ice cream scoop, alternate scoops of the vanilla and chocolate batters into the pan. With a blunt knife, swirl the batters together, taking care not to touch the sides of the pan. Gently smooth the top.

Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 50-55 minutes. Cool on a wire cake rack for 10 minutes. Invert the cake onto the rack to cool completely.

Coffee Marble Cake

New York Cheesecake

New York Cheesecake is probably the most common cheesecake made and consumed in Vancouver. It has always been too dense and too rich of a cake for my liking and I always thought that it was over rated.

As I try a google search, I have found lots of New York Cheesecakes recipes out there.  Most recipes consists of 3-6 packages of cream cheese, which makes me fat, just thinking about all that cream cheese in my tummy.

When I went to New York, I HAD to try Eileen’s Cheesecakes, as it seems to be one of the places that set the standard for cheesecakes.  And yes, it was different.  It was light and fluffy, but I can also taste the a great deal of cream cheese in the cake.

 

In my first pastry baking class, we made our New York Cheesecake from scratch.  I baked my own graham crackers and crushed it to make my own graham cracker crumbs for the crust.  I found that baking the crust was difficult because I needed to dry it in the oven, but at the same time, I don’t want to burn it.  We didn’t use a few bricks of cream cheese either.  I believe for a New York Cheesecake, the right crust texture is important and the right amount of cream cheese and sour cream is also very important.

Cheesecake

Marble New York Cheesecake

Yogurt Coffee Cake with Peach

Peach Coffee Cake

This has been one of the biggest hits in my office.  For a cake this size, I was a little skeptical of having it in the oven for over an hour.  When I took the cake ring off, it looked a little dry.  However, I was pleasantly surprised.  There’s quite a few ingredients and a few more steps than a regular cake, but in the end, it was all well worth it.

Topping and Filling:
1/3 cup firmly packed light brown sugar
2 tbsp. sugar
1 cups walnuts or pecans
1 ½ tsp. cinnamon
½ cup cake flour
4 tbsp. (1/4 cup) butter (must be softened)
½ tsp. vanilla

Batter:
4 large egg yolks
2/3 cup yogurt
1 ½ tsp. vanilla
2 cups cake flour
1 cup sugar
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup butter

Optional:
1 heaping cup frozen peaches thawed on paper towels and sliced ¼ inch thick while still partially frozen.  (I used canned peaches, but made sure that I drained the juice well)

Preheat oven to 350oF.  Grease and bottom line 9 inch springform pan.

To make topping and filling:
In a food processor, pulse the sugars, nuts and cinnamon until the nuts are coarsely chopped.  Reserve ¾ cup to use as a filling.  With the remaining, add the flour, butter, and vanilla.  Pulse briefly to form a coarse, crumbly mixture for the topping.

To make batter:
In a medium bowl, lightly combine the yolks, about ¼ of the yogurt, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and remaining yogurt.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake’s structure (The batter was quite dry and hard to beat).  Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  (The consistency of the batter was very thick).

Pour 2/3 of the batter into the prepared pan, and reserving about 1/3 of the batter (be sure that there is enough reserved to cover all the filling).  Smooth the surface.  Sprinkle with the filling and top with the peach slices if desired.

Coffee Cake half

Line the peaches generously on top of the filling.

Drop the reserved batter in large blobs over the peach slices and spread evenly with the spatula.  Sprinkle the topping on top of batter and bake for 55 to 65 minutes or until wire cake tester inserted in the center comes out clean.  After baking for 45 minutes, cover loosely with foil to prevent browning too much.

Coffee Cake Slice