Cake Recipe #16 - Triple-Chocolate Mousse Cake

Triple Chocolate = triple delicious!!! So light and so chocolatey, this will become your favorite cake. A springform pan at least 3 inches high is needed and each step needs to be followed in order.

Ingredients: Bottom layer: 6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan, 7 ounces bittersweet chocolate, chopped fine, 3/4 teaspoon instant espresso powder, 1 1/2 teaspoons vanilla extract, 4 large eggs, separated, pinch of table salt, 1/3 cup packed light brown sugar, crumbled with fingers to remove lumps. Middle layer: 2 tablespoons cocoa powder, 5 tablespoons hot water, 7 ounces bittersweet chocolate, chopped fine, 1 1/2 cups cold heavy cream, 1/8 teaspoon table salt. Top layer: 3/4 teaspoon powdered gelatin, 1 tablespoon water, 6 ounces white chocolate chips, 1 1/2 cups cold heavy cream. Shaved chocolate or cocoa powder for serving, optional.

Instructions: Bottom layer: Preheat oven to 325 degrees. Butter bottom and sides of 9 1/2-inch springform pan; set aside. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes.(Reserve pan with hot water to reuse for middle layer). Whisk in vanilla and egg yolks; set aside.

In large mixing bowl, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

Bake in preheated 325 degree oven until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13-18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

Middle layer: Place large bowl and beaters in freezer until needed to whip cream. Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water (reserved from previous layer), stirring occasionally until smooth. Remove from heat and cool slightly, 2-5 minutes.

Remove bowl and beaters from freezer. Whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks from when whisk is lifted, 15-60 seconds.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

Top layer: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Wash bowl and beaters thoroughly from whipped cream beating of previous layer; place in freezer to chill. Place white chocolate in medium bowl. Bring 1/2 cup of cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir unil fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5-8 minutes (mixture will thicken slightly).

Remove bowl and beaters from freezer; whip remaining cup of cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15-60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 1/2 hours.

To serve: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

America's Test Kitchen, http://www.americastestkitchen.com/recipes/triple-chocolatemoussecake.

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Cake Recipe #15 - Chocolate Mayonnaise Cake with Peanut Butter Frosting

The moist chocolate cake encased in a fluffy peanut butter frosting will satisfy your chocolate and peanut butter craving every time. The cake was lighter in color (similar to German chocolate) than I prefer; I think the next time I would add another 2-3 squares of chocolate for a darker, richer flavor. Crushing a few Reese's Pieces to sprinkle on top along with a few whole ones adds eye candy (no pun intended, well, maybe just a little).

Ingredients: 4 (1 ounce)squares semisweet chocolate, melted, 1 cup mayonnaise, 1 1/3 cups water, 1 teaspoon vanilla, 3 eggs, 1/4 teaspoon baking powder, 1 teaspoon baking soda, 1 2/3 cups granulated sugar, 2 1/4 cups all-purpose flour. Frosting: 1/2 cup butter, softened, 1 cup creamy peanut butter, 3 tablespoons milk, 2 cups confectioners' sugar. Reese's Pieces, if desired.

Instructions: Preheat oven to 350 degrees. Grease and lightly flour 2 8 or 9-inch round cake pans (may use a 9x13-inch pan instead). In large mixing bowl, beat granulated sugar, eggs and vanilla for 3 minutes. Add mayonnaise and melted chocolate, mixing on low until well incorporated.

In small bowl, mix together flour, baking soda and baking powder; add alternately with water to chocolate mixture in 4 additions until well combined. Divide batter evenly between the 2 prepared pans and bake for 30 minutes (45 minutes for 9x13) or until a toothpick inserted near center comes out clean.

Cool on wire rack for 10 minutes before removing from pans and setting back on wire racks to cool completely.

Make Frosting: In large bowl, beat butter and peanut butter together. Gradually add in confectioners' sugar. When it starts to get thick, add milk 1 tablespoon at a time, until all sugar is mixed in and frosting is thick and spreadable (may need extra milk). Beat at least 3 minutes until fluffy. Spread over middle, top and sides of cake. Sprinkle with crushed and whole candies, if desired.

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Cake Recipe #14 - Vanilla Cheesecake

This recipe takes awhile from start to finish, but there is nothing better than a refreshing piece of cheesecake.

Ingredients: 6 graham crackers or 1 cup graham cracker crumbs, 1/4 cup unsalted butter, melted, 4 large eggs, at room temperature, 2 pounds cream cheese, at room temperature, 1 1/3 cups granulated sugar, 2 teaspoons vanilla extract, 3 tablespoons all-purpose flour, 1/4 cup heavy cream, 1/2 cup sour cream. Topping: 1 1/2 cups sour cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract.

Instructions: Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch springform pan. Cut a large piece of heavy-duty aluminum foil and wrap the outside of the pan with the foil. Have ready a roasting pan at least 2 inches deep and large enough to hold the foil-wrapped springform pan to use to bake the cake (water bath).

Crush graham crackers into fine crumbs; place in small bowl and add melted butter. Mix until combined. Pour crumb mixture into the prepared pan and, using your fingers, press it evenly onto the pan bottom. Bake the crust until it turns slightly darker, about 10 minutes. Transfer to a wire rack and let cool slightly.

After making sure the eggs are at room temperature, crack into small bowl and stir until yolks and whites are blended; set aside.

In large mixing bowl, combine the cream cheese, sugar and vanilla extract; beat for 1 minute. Add half of the eggs and mix until well blended, another minute. Add final half of eggs and continue beating. Mix in the heavy cream and sour cream and beat just until no white streaks are visible, about 1 minute.

Pour the filling onto the prebaked crust, spreading evenly. Put the filled springform pan in the roasting pan and carefully slide the roasting pan on the oven rack. Slowly pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan (water bath).

Bake undisturbed for 55 minutes. If the cake looks set, give the pan a gentle shake, being careful not to splash any water. If the top wobbles, set the timer for another 5 minutes. Repeat this process until the cheesecake is done. Tiny cracks along the edges are an indication that the cheesecake is ready (They disappear as the cake cools.)

While cake is baking, make topping: In a small bowl, combine the sour cream, sugar and vanilla extract. Using a whisk, beat the mixture until well blended.

Carefully remove cheesecake, still in its water bath, from the oven. Use a narrow-bladed icing spatula to spread the sour cream topping gently and evenly over the top of the baked cheesecake. Return to oven and bake until the topping firms slightly, about 10 minutes.

Transfer the cheesecake in the water bath to a wire rack. Let the cheesecake cool for 1 hour, then lift the springform pan from the water bath. Remove the roasting pan and return the springform pan to the wire rack. Remove the foil wrapping and let the cake cool on the rack for 1 hour longer. The top should feel cool to the touch. Cover with plastic wrap and refrigerate the cake in the pan for at least 6 hours or up to overnight before serving.

About 45 minutes before you plan to serve it, remove the cheesecake from the refrigerator to let the flavors emerge. Remove the plastic wrap and discard. Run a thin knife along the inside edge of the pan to loosen the cake, keeping the knife pressed against the pan sides. Release the pan sides and lift off.

Using the thin knife, loosen the crust from the pan bottom. Slip 2 wide metal spatulas about three-fourths of the way under the cheesecake and slide it onto a serving plate. If serving right away, cut the cheesecake into slices. Or, wrap the uncut cheesecake with plastic wrap and store in the refrigerator for up to 5 days.

Serves 16.

Williams-Sonoma "Mastering Cakes, Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005, shortened version.

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Cake Recipe #13 - Carrot Cake

This is a good way to get your vegetables worked into your "cake" diet. Easy to make and the cream cheese frosting blankets the nutty interior. Baking in a 9x13 pan will also work, but getting that extra taste of frosting found in a layer cake can't be beat.

Ingredients: 1 1/2 cups granulated sugar, 1 cup vegetable oil, 3 eggs, 2 cups all-purpose flour, 1 1/2 teaspoons cinnamon, 1 teaspoon baking soda, 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 3 cups shredded carrots (about 5 medium), 1 cup coarsely chopped nuts. Frosting: 1 package (8 ounces) cream cheese, softened, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar.

Instructions: Preheat oven to 350 degrees. Grease and flour pan(s). In large mixing bowl, beat sugar, oil, and eggs together for one minute. Stir in remaining ingredients except carrots and nuts; beat one minute more. By hand, stir in carrots and nuts, mixing well. Pour into prepared pan(s).

Bake 25-30 minutes (for layer cake); 35-45 minutes (for 9x13) or until a toothpick inserted near center comes out clean. Allow to cool for a few minutes before transferring to a serving plate (layer cake). Cool completely.

Make Cream cheese frosting: Place cream cheese, milk and vanilla in medium mixing bowl and beat until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.

Frost cake with generous amount of frosting (eat the rest!) and sprinkle with more chopped nuts, if desired.

I've had this recipe for a long time, but don't know where it came from.

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Cake Recipe #12 - Apricot Upside Down Cake

My great aunt used to make this variation of a pineapple upside down cake. The yummy apricot sauce poured over a generous wedge is a lip-licker.

Ingredients: 1 can apricot halves, drained, preserving liquid, 2/3 cup butter, divided, 1/2 cup brown sugar, packed, 1 1/2 cups sifted flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup milk, 1 teaspoon vanilla. Sauce: 1/3 cup brown sugar, packed, 1 tablespoon cornstarch, reserved apricot juice (add enough water to make 1 cup), 2 tablespoons butter, 1/2 teaspoon lemon juice.

Instructions: Preheat oven to 350 degrees. Spray a round 9 or 10 inch baking pan with cooking spray; set aside. Drain apricots, reserving liquid. Melt 1/3 cup of the butter and pour into bottom of prepared baking pan. Sprinkle 1/2 cup brown sugar over butter. Arrange drained apricots in attractive pattern on the butter/sugar coating.

Make cake batter: In large mixing bowl place flour, granulated sugar, baking powder and salt. Add 1/3 cup softened butter, milk and vanilla, mixing well. Pour batter over apricots, carefully spreading evenly to edges of pan.

Bake in preheated 350 degree oven for 40-50 minutes or until a toothpick inserted in center comes out clean. Immediately turn upside down on serving plate. Leave pan over cake for a few minutes for sugar mixture to run down over cake. Carefully, remove pan and replace any apricots on cake if stuck to pan. Allow to cool while making sauce.

In small saucepan mix 1/3 cup brown sugar, cornstarch and reserved 1 cup apricot juice. Bring to a boil; boil 1 minute over medium heat, stirring constantly. Remove from heat and add 2 tablespoons butter and 1/2 teaspoon lemon juice. Serve warm over cake.

"Cooking With Hope" Hope United Methodist Women's Unit, Flint, MI, Aunt Georgia Thompson, Cookbook Publishers, Inc., Lenesa, KS, 1978.

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Cake Recipe #11 - Chocolate Pound Cake

Top a thick slice of this chocolate cake with a generous mound of ice cream for a perfect dessert.

Ingredients: 1 3/4 cups all-purpose flour, 1/4 cup cocoa, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter, at room temperature, 1 1/3 cup granulated sugar, 1/2 teaspoon instant coffee powder, 1 teaspoon water, 4 large eggs, 1/2 tablespoon vanilla extract. Glaze: 1/4 cup (4 tablespoons) unsalted butter, at room temperature, 4 ounces finely chopped semisweet chocolate (chocolate chips), 1/2 teaspoon light corn syrup.

Instructions: Preheat oven to 325 degrees. Spray bottom and sides of a 8 1/2 x 4 1/2 loaf pans with cooking spray; set aside.

Sift the flour, baking powder, cocoa and salt together in small bowl. In large mixing bowl, combine the butter and sugar and beat until light and airy, about 3 minutes. Dissolve coffee in water; add to creamed mixture until thoroughly combined.

Break the eggs into a small bowl and, using a fork, beat the eggs until the yolks and whites are blended. Add about 1/4 cup of the beaten eggs to the butter mixture and beat on medium speed until incorporated. Repeat with remaining beaten eggs in 3 equal portions, beating well after each addition. Add the vanilla extract and mix well. Continue beating for 2 minutes until the mixture warms and looks light and fluffy.

Reduce mixer speed to low and slowly add half of the dry ingredients, beating just until the flour mixture is incorporated. Beat in the remaining dry ingredients in the same manner.

Pour the batter into the prepared pan; smooth the surface lightly with rubber spatula. Bake in preheated 325 degree oven for 1 hour undisturbed. Insert a thin skewer or toothpick into the center. If it comes out dry, the cake is done. If it comes out wet or with crumbs, continue to bake in 5 minute intervals until done.

Transfer cake to wire rack and allow to cool 30 minutes before running a sharp knife around edges and inverting cake onto wire rack. Cool completely, about 1 1/2 hours.

Make glaze: Cut butter into 4 equal pieces and put into a large heatproof bowl. Add the chocolate and corn syrup. Place over (not touching) barely simmering water in a saucepan and stir often until the chocolate and butter melt and the mixture is smooth. Remove fro the heat and let the glaze cool until slightly thickened, about 5 minutes. Drizzle the glaze over the cake, then cut into slices and serve (with strawberries, ice cream, whipped cream, etc.).

Serves 6-8, depending on size of slices.

"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005. (Condensed version)

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Cake Recipe #10 - Graham Cracker Cake

This isn't a very pretty cake but is very tasty. It's fairly simple to make and is great topped with a scoop of vanilla ice cream or a couple dollops of whipped cream. Rather than using brown sugar cookie or vanilla wafer cookie crumbs, just use all graham crackers (1 1/2 cups).

Ingredients: 6 tablespoons butter, softened, 1 cup packed brown sugar, 2 eggs, 3/4 cup graham cracker crumbs (about 3 cracker sheets), 3/4 cup brown sugar cookie crumbs (such Lotus brand Biscoff, about 20 cookies)(I used vanilla wafers, crushed), 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk*, 1/2 teaspoon turbinado sugar (I used raw sugar) (optional), 1/2 teaspoon sea salt (I used kosher salt)(optional).

Instructions: Preheat oven to 350 degrees. Coat a deep 9-inch cake pan or a 9-inch springform pan with cooking spray.

*to make buttermilk: Pour 1 teaspoon lemon juice or vinegar in a 1 cup measuring cup. Fill remainder with milk and allow to stand for a few minutes before using.

Crush graham crackers and cookies by placing a few in a resealable freezer bag and rolling over several times with a rolling pin. Place in a mixing bowl along with the flour, baking powder, baking soda and salt; set aside.

Combine butter and sugar in a large mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with sugar and salt, if desired.

Bake for 40 minutes in preheated 350 degree oven, or until a wooden pick inserted in center comes out clean. Let cool on a wire rack for 10 minutes. Loosen edges and remove from pan to plate. Allow to cool completely. Serve with sorbet, ice cream, frozen yogurt, or whipped cream.

Serves 12.

"Relish" Magazine, Publishing Group of America, Franklin, TN, September 2010, pg.8.

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