Spork or Foon?

Chocolate Mousse Cheesecake

  

Rich. Intense. Indulgent. 

No, I'm not talking about Martin Jerry Bruckheimer. I'm talking about this cake. 

I saw this cake on Doughmesstic and it immediately caught my eye (along with a million other things, but that is for another post).  Bright red strawberries drizzled with a rich dark chocolate atop more and more chocolate. 

Heaven?

Yes, indeed.

This cake may take a bit of time (two days for me, to be exact), but it is well worth the time and effort. Susan, the genius baker/cook/writer, from Doughmesstic adapted the Iconic Junior's Vanilla Cheesecake Recipe and then topped it with a rich chocolate mousse, tossed the whole thing in the freezer, and then frosted it with chocolate ganache.

"How does someone even think of that?" you may ask.

Innovation, I say. And pure brilliance.  I'd like to step into her mind for a few minutes to get some ideas. It would be delicious.

I will warn you, however, not to eat before you eat this cake. For, like, 3 days.  Because it is RICH.  And, of course, I brought this to Easter dinner, where we all stuffed our faces with a delicious shmorgasboard (I just invented my own way of spelling that word and am too lazy to Google it) of lamb, briscuit, rice and peas, macaroni and cheese, various salads, and breads.  And then, of course, I whip out this cake.  After hours and hours of eating.  My stomach was about to implode, so I didn't have any, but everyone else tried the cake and loved it. I mean, LOVED. Excitement filled the air. There were lots of "Mmms" and "Oh WOWs" to be had. This is the cake that dreams are made of, people.  I didn't get a chance to photograph a slice, but let me paint a little picture for you.

Imagine a fluffy cheesecake that looks light as air, flecked with fragrant vanilla beans.  Then, picture a pillowy chocolate mousse resting atop that cheesecake.  Finally, imagine a ribbon of chocolate ganache tugging the outside of that cake, and, if you're lucky, a chocolate covered strawberry adorning the top of that slice. 

Susan,  I heart you. Click here for the recipe.  Then spend some time clicking around the site if you haven't been there already.  You'll be glad you did. 

Bouchon's Almond Cake with Strawberry Compote

 


 I apologize to Nancy of Dog Eat the Crumbs.  I am going to be late wit the Swedish Visiting Cake.  Work has been insanely busy since both the hockey and basketball seasons were coming to an end and I've worked until 10 pm almost every night that I started with only Saturday off. Now, I'm not complaining, because my job is totally awesome and I need to pinch myself because of how awesome my job is, but it gives me absolutely no time to bake, cook, or blog.  Now that the seasons are (very sadly) over, I'll have some time to cook again. And finally get around to commenting on the blogs. I have some favorites out there that I have been severely deprived of reading for the past two weeks! My Google Reader weeps for me. 

That said, I am absolutely making the cake, but it will be posted later in the week. And I hope that it is awesome (which is surely will be), because it may be my first thing I take to work to feed the coworkers and I don't want to let them down. Ha.

 

In the place of the Swedish Visiting Cake, I give you Thomas Keller's Almond Cake from the Bouchon Cookbook.  I cannot express how totally awesome this cake is (this post is just filled with awesomeness, isn't it?).  I mean, this cake is INSANELY good.  As in, Jack and I had two friends over for dinner on Saturday night and we almost polished this whole thing off, it's so good.  The cake has a texture unlike any cake I have ever eaten.  It is light and incredibly moist, but a extremely substantial. It almost has a pound cake like texture, but it's different.  For the first time ever, I am lacking words to describe it.  Almond paste and sugar are put together in a mixing bowl and beaten until the paste is crumbly.  Then, chilled, diced butter is added to the mix and beaten for a good five minutes until the mixture is light and airy.  Finally, honey is added, along with eggs, amaretto, and only 1/3 cup of flour.  

The cake is only supposed to be cooked for about 25 minutes, but I had mine in for 35 minutes (and had to tent it with foil so it didn't brown), because my 8" pans are crap. I bought them before I learned how to cook, and they probably were like, $3 each and said "Buy us, we're crap!". So the center of my cake took some time to cook. 

 

Finally, the recipe calls for the cake to be topped with a Strawberry Rhubarb Compote, but I couldn't find Rhubarb (and, although I know it is delicious, it still scares me because it looks like a vegetable) and creme fraiche, but I ended up making some No-Cook Amaretto Ice cream and a Strawberry Compote.  The additions were heaven.  The sweet strawberry compote just melted atop a creamy, almond liquor flavored ice cream and added the perfect textural and flavor contrast to the dish.  But Jack said that the cake was so good that he was actually mad there was compote and ice cream "ruining the cake". 

He's got a way with words. 

And Thomas Keller has a way with recipes.  This man is a god.

Almond Cake with Strawberry Compote adapted from Bouchon Cookbook

Strawberry Compote

2 pounds strawberries, rinsed and hulled

1 lemon

6 tbsp granulated sugar

Almond Cake

Butter and flour (for the pans)

7 oz. almond paste

1/4 cup granulated sugar

8 tbsp (4 oz.) unsalted butter, cut into small pieces and chilled

2 tbsp honey

3 large eggs

2 tbsp amaretto, plus additional for brushing

1/3 cup all purpose flour, sifted

Kosher salt

1/3 to 1/2 cup sliced almonds, toasted

Confectioners' sugar

No-Cook Amaretto Ice Cream

2 cups of half and half

1 can of sweetened condensed milk

1 cup of heavy cream

1 1/2 teaspoons vanilla extract

1/2 tsp almond extract

3 tbsp Amaretto 

For the compote:  Select about 2 oz of the smallest strawberries and cut lengthwise into quarters.  These will be added raw to the cooked compote; set aside.

Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups).  Place them in a medium saucepan.

Use a Microplane or a fine grater to zest the lemon.  Add 1 teaspoon of zest to the pan. Squeeze 1 tbsp of juice from the lemon and add to the pan.  Add the sugar and stir to coat the fruit.

Place the pan over medium-high heat and cook, stirring often to dissolve the sugar.  By the time the sugar has dissolved, the fruit will have released a lot of juice.  Boil for about 2-3 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the strawberries are soft.  

Remove from heat and stir in the reserved strawberries.  Cool to room temperature, then refrigerate in a covered container until cold. 

For the Cake: Preheat the oven to 350 F.  Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter the bottom of an 8-inch round cake pan and butter and flour its sides. Line the bottom of the 8-inch pan, if using, with parchment paper; this isn't necessary with the small pans.

Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed for medium about 2 minutes, or until the paste is broken into fine particles.  Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary.  It is important to mix long enough or the cake will have a dense texture. Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next.  Add the amaretto, flour, and a pinch of salt and mix just to combine.

Scrape the batter into the prepared pan(s) and smooth the top. Bake the small cakes for about 15 minutes, the large one for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a cooling rack to cool.

Unmold the small cakes or invert the large cake onto the rack and remove the parchment paper, and invert the cake again so the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners' sugar (the cakes can be stored, well wrapped, at room temperature for up to 2 days).

For the Ice Cream: Mix together the first five ingredients until combined, making sure the condensed milk is well blended with the other liquids. Chill until cold.

Pour mixture into an ice cream maker and freeze accordingly.  Add the amaretto close to the end of churning. 

TWD: Coconut Tea Cake

 

I had this post all ready to go yesterday, but I couldn't post it because I couldn't take a picture of my food. Why, you ask?  Well, the reliable weatherman stated that yesterday would be clear skies. Did we have clear skies? Noooooo.  So I couldn't take a photo before I left for work.

I decided to make this cake this week, as opposed to last week, because I wanted to make it for Easter.

Did I make it for Easter?

Noooooooo.

Does that ever happen to you? You have grandiose dreams of making tons of food and desserts, only to make... nothing?

Well, I did make something. A fantastic cheesecake/chocolate mousse cake concoction that I saw on Doughmesstic. But that was made the day prior. 

Here is how I envisioned it:  

I wake up on a beautiful Easter Sunday morning.  I lace up my sneakers and go running outdoors, savoring the spring smells that waft through the air. I return home and, after a refreshing shower, head to church to give props to Jesus (I'm normally not a church-goer, but with the recent passing of my grandmother, I wanted to attend). After giving due props to Jesus, I go get a haircut and a manicure to beautify myself before my first day of work, return home and quickly bake up this Coconut Tea Cake and make another Samoa Tart (which my father has been begging me for since he ate the last one... by himself).  I arrive to my Aunt's house, three cakes in tow, all before 3 pm.

Here is how it actually happened:

I woke up groggy and disheveled. I eat a leftover hamburger for breakfast. A LEFTOVER HAMBURGER. With cheese. I intend to go running outside, but instead, hit the treadmill because I don't feel like going running outside. I take a quick shower and then play Call of Duty 2 on X-Box and curse how difficult these new-fangled video games are.  "Who can beat these complicated games these days?!" I shout!  "And why do they have to look so real? It's freaking me out." I quickly get ready for church, arrive 5 minutes late and almost cut off the Priest as he is about to make his entrance down the aisle. I grumble about the pain in my knees each time we have to kneel in the pew and wonder how everyone always knows exactly what to say in response to the Priest and make funny faces at the 2-year old girl who keeps staring at me two pews ahead. As church is over, I curse to myself (yes, in my head, in church. I'm so bad). "CRAP! It's already 1:30! I can't make any cakes!"  I rush home, do my hair, and rush out of my parent's house (I went to church with them), forgetting the one actual cake I made, only to realize it when I arrive at my Aunt's house 30 minutes later. Luckily, my brother likes to arrive fashionably late (read: 1 hour late) and was able to bring the cake (although it was a little worse for wear after the transportation). 

So I made the cake last night... at 10 pm. I couldn't do anything pretty to it, like I wanted to. I had visions of candied blood oranges, but the reality was... just a Bundt cake.  But I actually loved this cake. I know many bloggers thought it was quite dry, but mine was incredibly moist and light. I omitted the coconut, as I didn't want that texture in the cake, and added a ton of orange zest, which decorated the cake with beautiful little orange flecks throughout it's light yellow interior and flavored the cake beautifully.  What I loved most, however, was the sugary crust around the cake. All in all, this one was definitely a winner for me. 

I guess it's ok that I forgot to make it for Easter. More for me, right?

Check out Carmen of Carmen Cooks for the recipe!

TWD: Mocha-Walnut Marbled Bundt Cake

  
If I thought yesterday was a short post, today is even shorter. It's been a crazy week - I got a new job (remember I said I was working on a huge project for something I really, really wanted?  Well, it was the job - working in Sports Marketing.) and my grandmother (whom I was very close with) passed away - both on the same day.  Talk about a wave of emotions.

So this morning, I am attending my grandmother's funeral.  

I chose to make this bundt cake instead of the coconut tea cake this week, as I wanted to save the tea cake for Easter. I've never been a bundt cake fan (sorry, Mary of The Food Librarian!), but I loved this bundt cake. Moist, flecked with finely ground walnuts, and flavored with a delicious duo of vanilla and mocha. Check out Erin of When In Doubt... Leave it at 350 (I always do that and think of her blog) for the recipe and click here to see what the rest of TWD baked up.

My grandmother would have loved this bundt cake.  She loved food.  I guess I got it from her.

My pretty little grandma. 

 

Bourbon-Infused Mississippi Mud Cake

  

A while back, I mentioned a friendly cooking competition created by a friend of mine.  Each month, several judges, tasters, and cooks meet at her apartment and compete in a themed cooking competition.  For March, the theme was "Oscar Movies" (the competition took place the night before Oscar Night) and my movie was "The Blind Side".

I was at a loss.  Do I make football food?  Thanksgiving food (thinking back to the Thanksgiving dinner scene in the movie)?  Tacos (the father owned hundreds of Taco Bell stores)?

Then, I thought, what if I make something that represents the town where he came from?  I wasn't sure I was going to go that route, but then I spoke with another good friend of mine (who actually is one of the esteemed judges) and she also suggested doing a regional dish.  I was sold.

So I chose Mississippi Mud Cake, since Michael Oher, the main character, chose to go to college and play for Ole Miss, keeping in his family's tradition.

I know, I should have said spoiler alert. But it's a true story.  That's like saying "(SPOILER ALERT), the Titanic doesn't make it."

Now, I had never tried Mississippi Mud Pie.  All I knew about it was that it was a very popular dessert, believed to be created after World War II made with simple ingredients that could be found at any supermarket. I scoured through tons of recipes before I found the King Arthur Flour recipe.  They rarely falter, so I knew I wanted to base my creation off of their recipe.

I wanted to make some changes.  I wanted to make this a "Rags to Riches" Mississippi Mud Pie, since Michael Oher went from being a foster child, running between homes, to an adopted child of a very wealthy family. So I decided to use Scharffen Berger Chocolate for the ganache and I wanted to freshly melt real marshmallows on top of the fluff. And I wanted to do one more thing. I wanted to add alcohol.

Shocker.

I wasn't sure if standard Mississippi Mud Pies ever included bourbon, so I tweeted my question:

Tradionally, does Mississippi Mud Pie ever include Bourbon?

I received lots of "no"s, "not traditionally"s, and "I've never had it with Bourbon"s.  But then Susan of Doughmesstic wrote to me, "If it doesn't, then you should MAKE it a tradition!"

HOLLA!

I was sold yet again. Bourbon it was.  So I got to work.  I baked my cake, infused it with a Bourbon simple syrup, toasted my pecans, created my chocolate ganache  that I also infused with bourbon that would be drizzled on the cake and packed up my marshamllows and fluff and hit the subway.

The competition at the event was tough. These were some very talented chefs.  The Judges dined on Profiterole "IED"s filled with olive oil ice cream and chocolate sauce representing "The Hurt Locker", an amazing Blueberry Basil sorbet topped with Blue Cheese and served with an apple slaw that maybe sounded a little out there but was one of the best things I have EVER EATEN for Avatar, and Chicken Mole served in wonton cups for UP (because they tried to capture the chicken using chocolate, brilliant idea!) among many others. When it was my turn to plate, I was all arms. Because I brought my creme brulee torch.  As I explained my concept, I went around to each plate, warning the judges to sit back as I torched their marshmallows.

Note to readers:  If you are ever trying to impress judges, bring a torch. Always fun. But only for food.  Not if it is a wood building contest.

Alas, I didn't win, but I did receive an honorable mention as the judges called this cake "Lick the plate good".  But it wasn't the most creative as the dishes I mentioned above were (and they were incredible creative.  All of those ideas were phenomenal), but it doesn't change the fact that this cake is INCREDIBLE. IN. CRE. DI. BLE.  Soft chocolate cake infused with a Bourbon simple syrup, drizzled with rich chocolate ganache, gooey marshmallow fluff, crunchy toasted pecans, and of course, torched marshmallows.

Rags to riches, indeed.

Bourbon Infused Mississippi Mud Cake (adapted from King Arthur Flour)

Cake
1 cup (2 sticks, 8 ounces) butter
1/3 cup (1 ounce) Dutch-process cocoa
1 cup (8 ounces) hot water
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (14 ounces) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
1/2 cup (4 ounces) sour cream
2 large eggs
1 teaspoon vanilla

Bourbon Simple Syrup
1/2 cup water
1/2 cup sugar
2 tbsp bourbon (I used Jim Beam, keeping it real "down home")

Topping
2 cups (11 ounces) Marshmallow Fluff or marshmallow crème
1 cup (6 ounces) semisweet chocolate chips or finely chopped semisweet or bittersweet chocolate
1/2 cup (4 ounces) heavy cream
1 cup diced, toasted pecans
2 cups marshmallows

Equipment: Creme brulee torch (optional)

Cake: Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan, or our 2-quart casserole pan.

Melt the butter, then stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients, stirring to blend; the mixture will be a bit lumpy. Add the sour cream, eggs, and vanilla, beating till nearly smooth; a few small lumps may remain.

Pour the batter into the prepared pan. Bake the cake for 30 to 45 minutes (longer for the casserole pan), or until a tester inserted into the center comes out clean. Remove the cake from the oven. Immediately poke holes throughout the cake with a fork and brush the bourbon simple syrup onto the cake.(I actually did not do this next step. When I made the cake, I melted the fluff in the microwave and spooned it onto the cake before serving) Wait 1 minute, then spoon on the marshmallow; wait another 2 minutes, and gently spread the marshmallow over the surface of the cake. Allow it to cool to lukewarm, at least 1 hour.

Place the chocolate in a heatproof bowl.  Bring heavy cream to a boil in a saucepan over medium high heat. Immediately pour over chopped chocolate and let sit for 30 seconds.  With a wooden spoon or silicone spatula, stir until the chocolate has just melted and the mixture becomes smooth (do not over mix).  Top with the diced nuts and marshmallows.  If desired, toast marshmallows.  Yield: 1 rich cake, about 3 dozen servings.

Happy Super Bowl Sunday!

 
 Chocolate Guinness Cake with Chocolate Baileys Buttercream Frosting

As January rolls in, we here in America mourn the end of the winter festivities and gay merriment of Hanukkah and/or Christmas, and the New Year, but we always forget about the third winter holiday: Super Bowl Sunday.  

Super Bowl Sunday is where we Americans pay our respects to the young men who put themselves out in the face of danger once a week (and maybe even during two-a-day practices).  They forgo seeing their families, drinking, and participating in other activities that may affect their stamina each Sunday. These young, athletic men have a 100% chance of getting injured during the season (true stat). But they do it for one reason and one reason alone:  make it to The Big Game. And for their multi-million dollar salaries. So I guess that is two reasons. 

 

Twice Dipped Chocolate Peanut Butter Rice Krispie Football Treats 

In America, family and friends gather to celebrate the big day.  Some men have "No Girls Allowed" parties. Grown men. Those type of men are extremely mature. 

But the cooler people do not discriminate based on sex. No! Whether one is in it for the game, the commercials, or the food, you can believe a good time will be had by all. 

I've made the Holy Taco Snack Stadium, but everyone needs a little something sweet as a change from the spicy wings, 5-foot long heros (or hoagies or subs depending on what part of the country you are from, but really, we should all call them heros because the other words just don't make sense. And don't even get me started on Jimmies. Or Pop. Um... hello. Sprinkles and Soda!).  This year, I decided to make a Guinness Football Cake with Bailey's Buttercream frosting, horseshoe and fleur de lis sugar cookies, and, my personal favorite of which I could not stop eating as I was making it making me feel like I won't fit into my jeans soon, twice-dipped chocolate peanut butter rice krispie football treats.

Unfortunately, I do not have time to post the recipes (not that ANYONE would start making these items now... is anyone even on the internet right now? ) so I will post them at a later date where these treats will be completely irrelevant and readers wonder, "Why is she posting about football in March?"

Enjoy your day and GEAUX SAINTS!  

 

 

Sugar cookies decorated with royal icing
 

TWD: Dark-Chocolate Mini Heart Cake Filled with Chocolate Covered Raspberries

 
 

I was really excited to see that Kristin of I'm Right About Everything chose Milk Chocolate Mini-Bundt Cakes for this week's TWD mainly for one reason: it gave me an excuse to by a new cake pan. 

Unfortunately, I am never able to stick to the plan when it comes to shopping for food, cooking, or baking supplies. 

I often beg Jack to come to the supermarket with me whenever I need to go food shopping.  But Jack, who often works 70-80 hour weeks, could think of a million other things he'd rather do with his free time.  I try to explain that I need someone to reign me in. Someone to tell me that I don't need to buy the guava flavored panda bears that I will never eat because I don't eat candy but feel that I HAVE to have because they interesting, and really, who wouldn't eat guava flavored panda bear gummies (besides me because, you guessed it... I don't eat candy)? 

I go in with a list of four things, I come out spending over $100.

So when I went down to the Baker's Supply store on 6th Avenue and 23rd Street, I had two things in mind:  heart shaped cookie cutters for Valentine's Day and a mini-bundt pan.  One hour and much-more-money-than-I-wanted-to-spend later, I walked out with 3 different sparkling sugars, colored gels, a mini-heart-shaped springform pan, fleur de lis and horseshoe cookie cutters (for the Super Bowl) and a football cake pan (again for the super-bowl).  What was missing?

Heart shaped cookie cutters and a mini-bundt pan. 

This is why, my friends, you see this mini-cake before you.  I made some slight changes to the recipe.  The original cake recipe called for milk chocolate as opposed to dark (I'm a chocolate snob and milk chocolate tastes like nothing to me) and cocoa-covered walnuts swirled throughout the batter. I hate nuts in cakes and brownies so that is a double no for me. Instead, I dropped chocolate covered raspberries in the batter and baked away. 

I then frosted the cake with a raspberry buttercream frosting, covered it with my fondant and rolled the cake in a bit of sanding sugar.

The cake was good, but I think it was because of my changes (toot, toot to my own horn). I liked the deep chocolate flavor that the other TWDers said the cake was lacking because of the milk chocolate, and the bits of gooey chocolate covered raspberries added a nice surprise and definitely played a part in the moistness of the cake which, otherwise, was a tad dry. The raspberry buttercream added a nice sweetness and smooth texture, while the marshmallowy fondant (which I love) and the sanding sugar added some playful textural contrast. 

Overall, it was a fun cake to make, although I probably won't use this recipe again.  And for some reason, I must be cursed because none of my other photos will upload!  I shake my fist at you, Typepad blogging platform! 

 Check out the rest of TWD and check out Kristin's site for the recipe! 

Donate to Haiti and a Haitian Sweet Potato Cake

 
 

We all know the effects of the earthquake that recently rocked Haiti. Hundreds of thousands of people are feared dead.  We've seen the heartbreaking, devastating photos of people trapped under rocks, former buildings reduced to piles of rubble, and lost souls wandering the streets completely stunned, with dried tears streaking the ashes on their faces.  Families have been displaced or torn to pieces. Some are still trapped alive in the rubble of the buildings.

The aftermath of this earthquake will no doubt be devastating for this impoverished nation. The CIA World Factbook shows states that Haiti is the poorest nation in the Western Hemisphere, with 80% of the population living below the poverty line. The average salary stated to be $450 US per annum. Many wonder how the country of Haiti will recover from this calamitous event. 

Despite their troubles, Haitians are a proud people, full of life and spirit.  The country has a rich history, with African, French and Spanish cultures all playing a part in influencing Haitian culture, food and music. This post is an homage to their people. 

I wanted to try out this recipe to get a taste for the Haitian food culture.  This is a phenomenally delicious (really, I can't get over how good it is) and healthy recipe which is simply prepared. There are no crazy ingredients or techniques. Just a simple combination of sweet potatoes and bananas mixed with brown sugar, sweet evaporated and coconut milks and plenty of rich, deep spices such as nutmeg, cinnamon, and cloves. Mix in a bowl and bake. Done. 

This is a simple dish that sings with flavor, much like the culture itself.  You will find the recipe below. Also, for anyone interested in donating, I have attached several links to various organizations assisting in the aid to Haiti. 

Please realize that any small donation will help.  Sometimes with all that we go through, and God knows that we all have gone through a lot in the past 18 months, it is important to remember how lucky we are. In times like this, we all must put our lives into perspective.  An extra $5 or $10 added to our cell phone bill is a small amount to contribute knowing that if we all donate, it will have an overwhelming effect.

Here are a few ways to help:

I just found this over at Blog Away Hunger.  If you are a blogger and want to donate your January ad revenue to help Haiti, visit http://blogawayhunger.com/help-haiti/ .  You can also visit Friends of the World Food Program to make a more direct donation. 

Text the word “ Yele” to 501501 to donate $5 
On behalf of the Yéle Foundation, the leading contributor to rebuilding Haiti founded by Wyclef Jean 

Text the word “ Haiti” to 85944 to donate $5 
On behalf of the Rescue Union Mission and MedCorp International

Text the word “ Haiti” to 25383 to donate $5 
On behalf of the Internal Rescue Committee

Text the word “ Haiti” to 90999 to donate $10 
On behalf of the Red Cross in the U.S.

Text the word “ Haiti” to 45678 (In Canada Only) 
On behalf of the Salvation Army in Canada 

Check out the Google Crisis Response page, where you can donate directly to UNICEF or CARE, or visit the links for Clinton Bush Haiti Fund, UNICEF (1-800-4UNICEF), Direct Relief, Yele Haiti, Partners in Health, Red Cross, World Food Program, Mercy Corps (1-888-256-1900), Save the Children,Lambi Fund, Doctors Without Borders, The International Rescue Committee, Care, William J. Clinton Foundation, Meds & Food For Kids, Feed the Children, Habitat for Humanity, Mayor's Fund for NYC.

Haitian Sweet Potato Cake 

2 pounds sweet potato, peeled

1 large ripe banana, peeled and cut in 1-inch pieces

1 cup packed brown sugar

1 teaspoon freshly grated ginger

¼ teaspoon salt

1½ (12-ounce) cans evaporated milk

1 teaspoon vanilla extract

½ teaspoon freshly grated nutmeg

2 teaspoons ground cinnamon

3 cloves, crushed

Rind of 1 lemon, grated

1½ cups light coconut milk

3 teaspoons butter

Preheat oven to 375º F.

Grate sweet potatoes into mixing bowl. Mash banana into sweet potatoes. Add all the ingredients (except 1 tablespoon brown sugar), mixing in one ingredient at a time until each ingredient is fully blended into the mix.

Spread evenly into a 9 x 13-inch baking pan and sprinkle the remaining 1 tablespoon of brown sugar over the top of the pudding.
 Bake for 1½ hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Serve warm or cold and keep leftovers refrigerated.

Dulce De Leche Cake with Caramel Buttercream

 
 

The other day, I posted a dangerous tres leches cake with dulce de leche.  Well, it must be dulce de leche week over at Spork or Foon? headquarters, because I now present to you, dear readers, a dulce de leche cake! HOLLA!

A friend was celebrating her birthday by having a dinner party at home with her friends (her boyfriend is a former chef) asked if I could help her boyfriend cook for her birthday and also make a cake.  She suggested a dulce de leche cake.  I smiled and said, "Sure!", all the while thinking in my head, "What is a dulce de leche cake?"  

At first, I thought it was a tres leches cake. Then she sent me a link with a photo and described the cake as a vanilla cake with dulce de leche filling in between the layers. She also suggested a confectioners' sugar frosting, which she says is common in Panama (where she is from). 

My mind was racing.  I spent days searching different dulce de leche recipes.  But finally I decided to make like Frank Sinatra and do it my way. 

Sorry.  Bad pop culture reference.

I wanted the best white cake recipe, so I went to my trusty companion, Cooks Illustrated (sorry, Google, you've been bumped this time).  But I wanted to make sure it was the best.  Luckily, I found this white cake comparison that pitted Dorie Greenspan's Perfect Party Cake vs. CI's Fluffy White Cake from The Way the Cookie Crumbles. I liked the height of CI's white cake, so decided to go for it. 

And the results were awesome. The cake was light, moist, and fluffy, and baked up with the smoothest top with very little "doming".

Chris Kimball, founder of Cooks Illustrated, you and your bowtie have done me right again. 

   

Doesn't he look proud of me?

I filled the cake with a deliciously sweet dulce de leche and wanted to do something a bit different for the icing.  I wanted a caramel buttercream. The first caramel buttercream recipe I found was a Paula Deen recipe.   I made it and thought, I should have known this would be SWEEEEEEET. I mean, SWEET. This from the woman who has taken a drink of melted butter.

A. drink. of. MELTED. BUTTER. 

Although the buttercream was sweet, it was delicious, so off I went with it. 

I was very happy with the final look of my cake, but Jack had to go and burst my bubble when I inserted the chocolate pieces.

"It looks like a stegosaurus."

Who asked you?!

When the cake was presented at the party, everyone oohed and aaahed and people loved it.  Most people didn't finish their slices, though, because dinner was a 3-hour, 4 course dinner.

Dessert always gets the shaft in that situation. 

I also think it was the buttercream.  As the night progressed, I actually wished I used a lighter frosting, like a whipped cream frosting on the cake to keep it lighter.  

Next time, I'll get you cake. And there will be a next time. 

Dulce de Leche Cake 

Combine milk, eggs, and extract in a 2-quart measuring cup. (I forgot to take a picture of this).

Mix cake flour, sugar, baking powder, and salt in a stand mixer on low speed. Add butter and mix until mixture contains coarse crumbs.

 

Add all but 1/2 cup milk into flour mixture.

 

And beat at medium speed for 1 1/2 minutes (I actually used a timer on this... CI means business when they give you times and I didn't want Chris Kimball coming down to my kitchen and scolding me.

 

Add remaining milk mixture and beat 30 seconds more. Scrape sides of bowl and beat for another 20 seconds. 

 

 

Divide cake mixture evenly between cake pans and bake at 350 F for 23-25 minutes. 

 

How perfect does this cake look?

 

For the frosting: Melt 1/2 stick butter and add 1 cup packed dark brown sugar and 1/3 cup heavy cream. 

 

Cook until the sugar is dissolved.

Transfer to a heat proof bowl and slowly add up to 3 cups of powdered sugar stopping when your frosting has reached it's desired consistency. NOTE - this frosting dries very quickly.  Once you spread it on the cake, you must work quickly to smooth it out!  If the frosting dries, add a little milk or heavy cream to smoothen it out again. 

 

Choose your most level cake layer and place it bottom side up on a plate or turntable.

 

Place dulce de leche in a pastry bag with a large coupler tip and line the outside border of the cake with dulce de leche (for the dulce de leche filling, I lined this a little too close to the outside and it overflowed and streaked into my icing a bit... which I ended up liking the look of so it all worked out in the end).

 

Add more dulce de leche and fill in between the lines.

 

Repeat with remaining layers (I made a 3 layer cake).

Frost and decorate your cake (and don't listen to your boyfriend's quips about the cake looking like a stegosaurus.)

Dulce de Leche Cake with Caramel Buttercream

• Cake recipe adapted from Cooks Illustrated (I also made a 3-layer cake, but this recipe is for a 2-layer cake.  To add the 3rd layer, increase ingredients by 1/2)
• 2 1/4 cups cake flour (9 ounces), plus more for dusting the pans 
  1 cup whole milk, at room temperature 
  6 large egg whites (3/4 cup), at room temperature 
  1 teaspoon vanilla extract 
  1 3/4 cups granulated sugar (12 1/4 ounces) 
  4 teaspoons baking powder 
  1 teaspoon table salt 
  12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
• Caramel Frosting
• Dulce De Leche (storebought or homemade)
• 
  
• Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 
• 
  
• Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. 
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 
• 
  
• 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. 
• 
  
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 
• 
  
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish! 

Tres Leches Cake with Dulce De Leche

 Dangerous.  That's what this cake is.  Dangerous.

This is the type of cake that prowls through dark alleys at night, waiting to attach itself to an unsuspecting healthy person's hips and thighs, never to let go. 

This cake is a fugitive. And the reward for it's capture is sheer delight and bliss... and a few extra pounds. 

I kid you not when I say I could have devoured this whole cake in one sitting. This cake is deceptively bad for you. 

The recipe doesn't contain butter, so the cake doesn't feel heavy.  On the contrary.  Despite being soaked through, this cake is as light as air. But that doesn't mean that it's not bad for you. Oh no, my friends.  Where the butter leaves off, the heavy cream, condensed milk, and sweetened evaporated milk pick up.  The three milks seep through every pore of this spongey cake and the result is a cake that drips with sweet, almost caramel-flavored milky goodness with each bite. And because I always feel the need to add rum where appropriate, I added rum. Yum to rum. 

 

This cake is Bad News Bears.  It's a Highway to the Danger Zone. It's any other out-dated pop-culture reference I can use to describe this cake which is so bad for you but so good. 

I dare you to stop after one bite piece half a cake cake. 

Tres Leches Cake with Dulce De Leche

Mix the flour, baking powder, and salt in a bowl.

 

Separate the eggs and the egg whites.

 

Mix the egg yolks with 3/4 cup sugar.

Beat until the eggs are pale yellow and fluffy.

 

Add vanilla and pour over flour mixture.

 

Stir the ingredients together until just combined.

 
In your stand mixer, beat egg whites to soft peaks, adding in 1/4 cup sugar when whites are glossy. (I slightly overdid this because I decided to was dishes while they were whipping).

 
 Fold this mixture into the batter until just combined.

Pour into a well-sprayed 9 x 13" baking pan and bake at 350 F for 20-25 minutes.  

 

Make the milk mixture by combining 1 can of evaporated milk,

 

One can of sweetened condensed milk, 

 

1/4 cup heavy cream,

 

and RUM (holla!).

 

Invert your fully cooled cake on a long, rimmed plate and poke holes all over the surface with a fork.

  

Pour milk mixture all over the surface of the cake (the cake will soak up the milk like a sponge).

 

 
  

 

 

Spread with dulce de leche and enjoy!

 

Tres Leches Cake with Dulce De Leche adapted from The Pioneer Woman Cooks

Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
• 1-2 tablespoons rum (optional)
• 1 can dulce de leche, homemade or store bought

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 30 to 35 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, heavy cream and rum in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 (but it is best left for a few hours to really soak up the cake).

Spread top of cake with as much dulce de leche as you'd like.