LongBakeTheQueen

chocolate-strawberry three-layer cake

by Leave a Comment

Ladies and gentlemen, allow me to introduce to you the lovechild of several really delicious things. Chocolate cake, strawberries, fresh whipped cream, and chocolate peanut butter. I can’t even begin to describe the amazingness of this massive, very decadent cake. I also can’t even begin to describe the amazingness of KitchenAid stand mixers. If you happen to receive one as a birthday gift from your manfriend, by all means, rush to make this cake as soon as humanly possible when you are finished squealing and hugging the cardboard box. One thing you don’t want to do is underestimate the sheer power of this glorious, shiny mixer that has been known to make dreams come true. You might end up covered in flour and open your now-powdery eyes to find Christmas all over your kitchen counters and floor. But that’s ok – you’ll have cake in an hour. Really good cake.

One day last week, I was watching the Food Network (I confess no addictive behavior towards this channel), when I saw the lovely and charming Ree Drummond make a gorgeous four-layer version of this cake. It looked stunning, like the perfect dessert for the end of summer, and I knew I had to make it. I used a different chocolate cake recipe – instead of melting butter, I went with the more classic cake batter that begins with beating softened butter and sugar; I also added sour cream. While the sight and smell of sour cream are enough to make me gag, I cannot tell you how incredible the stuff makes baked goods. And instead of Nutella between all the layers, I melted up some chocolate peanut butter that I impulse-bought while grocery shopping the other day. I’m sure, though, that Nutella would be spectacular. The whole point of this is, take an idea and run with it! Make it your own – it’s a lot of fun, and you are guaranteed to enjoy it, especially if you’re a control freak like me .

photo-40

This tastes like someone smothered a PB&J sandwich with chocolate and topped it with light clouds of whipped cream to cut through the sweetness and fudginess of it all. This cake will make your day a little happier as you usher in the fall season with sweaters, busy schedules, and pumpkin things. Also, and you could choose to view this as a wonderful thing, as I did, it’s best to make the whipped cream right before you want to use it and eat this cake the day it is made, as fresh whipped cream will not hold up too well. A wonderful thing.

chocolate-strawberry three-layer cake recipe

chocolate cake (makes 3 9-inch layers)

ingredients

2 sticks unsalted butter, softened
3 cups brown sugar
4 eggs
2 teaspoons vanilla extract
1 Tablespoon baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
3 cups cake flour
1 ½ cups sour cream (Greek yogurt would do well, too)
1 ½ cups hot water

directions

1. Preheat oven to 350º. Either butter or nonstick-spray three 9-inch round cake pans, and line each with a circle of parchment paper cut to size. Spray or butter the paper as well.
2. Cream the butter and sugar together until fluffy.
3. In a small bowl, lightly beat the eggs with the vanilla extract, and add to the butter and sugar, mixing until incorporated.
4. In another bowl, sift the cocoa powder with the baking soda and salt. Add this mixture to your mixing bowl and beat, scraping down the sides well.
5. Alternate adding the flour in batches with the sour cream, beginning and ending with flour.
6. With the mixer running on low speed, slowly drizzle in the hot water and mix. Scrape down the sides and bottom of the bowl, and beat for just a minute more.
7. Evenly divide the batter into your three cake pans and bake for 30-35 minutes. Cool in the pans for 20 minutes and then transfer to a wire rack to let them cool completely.

photo-37

strawberry mixture

ingredients

1 ½ pints of fresh strawberries
⅛ to ¼ cup granulated sugar (I used ⅛, but if you like sweeter berries, you can use more)
1 teaspoon vanilla extract

directions

1. Hull and slice the strawberries.
2. Mix the berries with sugar and vanilla extract in a medium bowl, and let them sit for 10-15 minutes. I let them hang out while I made the whipped cream.
3. Drain the excess juice in a colander.

whipped cream

ingredients

1 ½ cups heavy whipping cream
⅓ cup powdered sugar

directions

1. Using the wire attachment of an electric mixer, beat the cream and sugar together until firm peaks form. (You can absolutely do this by hand with a whisk, but it will just take a few minutes longer.)

Time to assemble your cake! Lay down your first layer on a serving platter. Top with softened chocolate peanut butter (pop a bowlful in the microwave for 30 seconds), spread a thick dollop of whipped cream on top, and layer some strawberries. Do this twice more, cut yourself an unreasonably large slice, and enjoy every bite!

photo-39

R

 

Advertisement

Share this:

Like this:

Like Loading…

snickerdoodle cupcakes with chocolate buttercream frosting

by Leave a Comment

Let me start this off with a confession.

First week and we’re already sharing secrets…maybe you should take me to dinner first?

But, anyway, I am kind of addicted to cinnamon. I put it in my oatmeal, French toast, hot chocolate, practically everything I bake, and sometimes even in tomato sauce. I love the way it smells and how it adds an extra layer of flavor without you doing much. (Side note, while making your oatmeal on a Tuesday morning, don’t forget that you already put in plenty of cinnamon and then add an extra teaspoonful three minutes later. It might be a little too much…I’m just saying, you know, as a hypothetical example.)

I am also kind of addicted to baked goods. I bake (and share!) all the time, and I welcome with open arms guest/foreign/wandering baked goods. This, coupled with my aforementioned cinnamon problem, naturally means that I love a good snickerdoodle cookie. Chewy, cinnamon-sugary snickerdoodles – when made right (which, to me, means soft, thick, and with the right amount of cinnamon) – are one of the most simple yet divine treats in existence, especially around the holidays.

Cupcakes are also divine! Rare are the people who do not like cupcakes. I imagine they all get together in an underground lair somewhere – one that is…gray..and sad. And I can hear them complaining about how “cupcakes are just freaking cake, what’s all the hype” (big brother, Anthony, I’m looking at you and your Georgetown tirade), but I personally have never seen a cupcake or cupcakery and not smiled.

Anyway, here is a recipe for snickerdoodle cupcakes! The cake itself is fluffy and just the right amount of sweet, with lots of glorious cinnamon swirling its way all throughout. If you need any more convincing, feel free to join the other people in the lair,  all a colleague could say when she had one this morning was, “Sweet Mary.” Cinnamon works with so many flavors, but I chose to top the cupcakes with a simple chocolate buttercream. Other suggestions would be a caramel drizzle, vanilla buttercream, cream cheese frosting, or even just fresh fruit with or without whipped cream.

photo-34

snickerdoodle cupcakes (makes a baker’s dozen)
(adapted from martha stewart)

ingredients

¾ cup cake flour
¾ cup all-purpose flour
¼ teaspoon salt
½ Tablespoon baking powder
1 Tablespoon cinnamon (mmm-hmm)
1 teaspoon nutmeg
½ cup unsalted butter (softened to room temperature)
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¾ cup milk

directions

1. Preheat oven to 350° and line standard-size cupcake tin with cupcake liners. (I had enough batter for a 13th cupcake and felt a little silly putting one liner in the middle of a second tin…oh well. Taste test. Justify it.)
2. In a mixing bowl, whisk together both kinds of flour, the salt, baking powder, and the cinnamon and nutmeg.
3. Using an electric mixer and a separate, large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time and beat well in between each addition. Add the vanilla extract.
4. Slow down the mixer speed and alternate adding the flour mixture and milk, beginning and ending with the flour.
5. Fill the cupcake liners two-thirds full and bake for 20 minutes. (They may take a tad longer, but as long as a toothpick comes out clean, you’re good to go.)
6. Cool the cupcakes and frost with this stuff:

chocolate buttercream frosting

ingredients

1 stick unsalted butter, softened
1 ⅓ cups confectioners/powdered sugar (you can start with a bit less and add more to taste)
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
dash of salt
heavy cream (you’ll use anywhere between 2 and 6 Tablespoons…I never use the same amount, so just start with 2 and add more if needed)

directions

1. Using an electric mixer, beat the butter and sugar until mixed well.
2. (Slowly!) add cocoa powder, vanilla, salt, and heavy cream and beat until desired consistency. Need it a little thicker? Add some more of the sugar. Thinner? Just add heavy cream a bit at a time.
3. Frost cupcakes and enjoy!

R

Advertisement

Share this:

Like this:

Like Loading…

blueberry-lemon bundt cake

by Leave a Comment

The first thing I ever baked on my own was a blueberry lemon cake, so I guess it’s fitting that I share the recipe on this here inaugural blog post. I had grown up watching my mom cook and bake (delicious, sinfully delicious things) almost all day, every day, but I had never made anything on my own. Stalking my mother in the kitchen paid off, though – the cake I made turned out to be absolutely delicious. I remember I took it to my best friend Sara’s place one day, and it was inhaled by everyone there. The combination of sweet blueberries and tangy lemon zest is just irresistible to me. Also, I love cake. Usually, I prefer to use cake as a vehicle for frosting, but sometimes simplicity just wins.

This cake fits the bill for a simple, easy, and classic bundt cake. (Side note: Every time I hear, say, or read the word “bundt,” I remember the My Big Fat Greek Wedding scene and start laughing a little too loudly. Windex bottles also bring on these random and inappropriate fits.) Fresh blueberries burst into an incredibly thick and rich batter that’s infused with lemon zest and a hint of vanilla. Seriously, the batter is so white and fluffy, you will have to exercise some pretty impressive self-control to refrain from eating it all raw. The end result is perfect for an afternoon snack with some tea, but I suppose Monday morning breakfasts could be made a little happier with a cake like this. Breakfast of champions, this creation of butter and sugar is.

photo-28

Bare nekkid lemons. ♥

photo-32

Blueberries right now are perfection – when they’re out of season, you could use frozen ones (just don’t thaw them out!)

photo-29

Throw this cake together the next time you’re having friends over, and I promise you, there will be smiles. Also, toast yourself a slice the next morning and smile a little , too.

blueberry-lemon bundt cake
(a martha stewart recipe)

ingredients

2 ½ cups all-purpose flour (for cake)
about 1 tsp all-purpose flour (for blueberry mixture – this helps prevent them from making the batter completely tie-dyed)
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1 cup brown sugar (I used light)
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream (you could probably substitute Greek yogurt with no problem)
1 to 2 cups blueberries, depending on your taste (I used 1 ½ cups)
2 tablespoons lemon zest
nonstick spray (you could also go the butter/flour route)

directions

1. Make sure you have one of your oven racks on the lowest ‘shelf’ in the oven, and preheat to 350°.
2. In a medium bowl, whisk together the 2 ½ cups flour with the baking powder and salt. Set aside.
3. With a hand or stand mixer, beat together the butter and both sugars until light and fluffy (high speed works best). Add the eggs one at a time, making sure each is incorporated before adding the next. Beat in the vanilla extract. Reduce the speed to low, and add the flour mixture in one-third increments, alternating with the sour cream (begin and end with flour mixture).
4. In another bowl, mix the blueberries with the lemon zest and the teaspoon of flour. Fold this mixture into your batter.
5. Coat a bundt pan with nonstick spray, or butter and flour it.
6. Bake on the bottom rack for 60-70 minutes. Mine usually takes about 70 – just do the toothpick test starting at 60 minutes and take it from there.
7. Let the cake cool in the pan for about 20 minutes, then flip it over onto a plate or cooling rack.

Enjoy!

R

Advertisement

Share this:

Like this:

Like Loading…