Alright so this isn’t all that much of an experiment, but I’m doing this in a different way. But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time. I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at. Throw in some graham crackers and some frozen raspberries and it all made sense.
Actually there is a little bit of an experiment going on here. Instead of making the filling using a stand mixer, I tried to make everything in the blender. I was thinking to myself that this should work, in theory. It actually didn’t work out too bad. There was a little bit of work trying to get the blender going at first, but the batter was very smooth. Doubt that I could do this for a full cheesecake recipe though — my blender is too small.
It’s hard to figure out a recipe here. Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide. I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers. My serious recommendation that I have for a recipe like this is to definitely use paper liners. One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon. Here’s what you need:
For the crust:
- 6 graham crackers
- 1/4 c. sugar
- 1/4 c. butter, melted
Pulse the crackers and sugar in a food processor until fine crumbs. Mix in butter and set aside.
For the filling:
- 3 8-oz. packages cream cheese
- 3 eggs
- 3/4 c. honey
- about 4 oz. frozen raspberries
- raspberry coulis
1. Preheat oven to 350 degrees F. Line standard cupcake pans with liners.
2. Throw the cream cheese, eggs, and honey in a blender. Or you could beat the cream cheese in a stand mixer until smooth. Add the honey and combine. Then add the eggs one at a time, scraping down the sides after each addition. (See! Using the blender is easier).
3. Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner. Lightly press down and place 1-2 of the frozen raspberries on the bottom. Fill about halfway with the cheesecake batter. Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.
4. Bake in the over for about 30 – 45 minutes, until the middle is set. Allow to cool in the pan for about 10 minutes. Remove from the pan and cool completely.
Alright, I gots power back (huzzah!) And I gots a job offer (another huzzah!). So let’s celebrate with a pretty cheesecake! This is definitely one of the prettier cheesecakes that I make. Of course, it is one of the more labor intensive ones to construct, but it’s easy to switch it up by using peaches, oranges, kiwis, or what’s ever striking your fancy that day. And the cheesecake recipe is such a great staple to have. This particular recipe is a little bit extra special because I do use a vanilla bean here instead of the extract. Just a nice touch that really stands out. Plus you see all the nice tiny vanilla beans, which I just love.
This I made for my Summer Mullet Party / Wine Tasting (you know — business in the front, party in the back). Unfortunately I was not able to take any pics of any slices, but it was a big hit from what I understand. I was too preoccupied tasting wine at the time. And rum. And bourbon. Anyhoo, here’s what you need:
For the crust:
- 12 big graham crackers (before you break it into four pieces)
- 1/2 c. sugar
- 1/4 t. salt
- 6 T. butter, melted
1. Preheat oven to 350 degrees F. Wrap the bottom and sides of a 9″ springform pan with heavy-duty foil. Lightly coat the bottom and sides of the pan with cooking spray. Set aside.
2. Slightly break up crackers and place in the bowl of a food processor with the sugar and salt. Pulse until fine. Stir in butter well, and transfer to prepared pan. Press the crumbs into the bottom of the pan and halfway up the sides of the pan.
3. Bake for about 10-12 minutes, until crust starts to brown slightly. Remove from the oven and allow to cool. Set aside.
For the filling:
- 5 8-oz. packages cream cheese
- 1 1/4 c. sugar
- 1/4 t. salt
- 5 eggs
- 1 vanilla bean, split and seeds scraped out
- 1 c. sour cream
1. Reduce heat to 325 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and fluffy. Gradually add the sugar and salt while mixing on low, being sure to scrape down the sides of the bowl.
2. Add the eggs one at a time, scraping down the sides after each addition. Now add the vanilla seeds and mix to combine. Stir in the sour cream, again scraping the sides to mix well.
3. Pour the batter into the cooled crust. Place the pan in a roasting pan. Now fill the roasting pan with hot water halfway up the sides of the cheesecake. Bake for 1 1/2 – 2 hours until set in the middle. If the top browns too quickly, cover with foil.
4. Remove from the oven and run a pairing knife around the edge of the cake to help release it. Cool completely and then refrigerate at least 6 hours or overnight.
For the topping:
- 1-2 pints strawberries, hulled & sliced thin, leaving one whole
- 1/2 red currant jelly
- 2 t. water
1. In a small saucepan on low heat, combine the jelly and water. Gradually melt until mixture is easily spread with a pastry brush. Set aside to cool but still stay liquid.
2. Brush the edge of the top of the cheesecake with the warm red currant jelly glaze and make a ring of the sliced strawberries around the edge. The glaze should re-set when chilled which helps hold the strawberries in place.
3. Start layering overlapping concentric circles of strawberries, brushing each with the glaze. Once you get to the middle, place the whole strawberry and brush with the glaze.
4. Chill in the refrigerator for a few hours to set. Then you can slice and serve! And then you visit Jereme’s Kitchen and Daisy Cakes on Facebook and tell me how the recipe went for you 🙂
Notes — I’ve found it helpful to sort the strawberries according to size first before slicing. I use the slices of the larger strawberries on the outer layers, saving the smaller ones for the inner circles. . . Try different patterns. Instead of pointing the tips of strawberries out, have the points run along the edge of the cake. You can then alternate directions with each successive circle. I really hope that I explained that well.
I was hoping to have this posted before Flag Day, but it turns out that Flag Day was yesterday (and apparently National Bourbon Day was yesterday, too). At least this is something that you can make for the upcoming 4th of July holiday. I made these a little bit ago for a Memorial Day / Birthday celebration. They’re fun and festive, especially if you put metallic star picks in them! Very patriotic, and not just here in The States, but everywhere else that has those same colors in their national flag. Like France, the UK, Puerto Rico, Slovakia — in Canada, you can just make the Red Velvet cupcakes — in Greece just make the blue ones! — and so on. Maybe you could make some for a UEFA Championship Party (can’t believe the Dutch are almost eliminated).
As for the recipe, Red velvet is what people typically think of, but why not Blue velvet cupcakes? It’s the same principle, just with blue coloring. Plus, there’s that song about them. Well, not the cupcakes, but about blue velvet. Or was it Blue Moon? But I digress. . . if you were ever wondering about some of the background of the Red Velvet cake, you can find some fascinating information here at Gilt Taste.
As you can see from one of the pictures, I tried to use one of those cupcake stands made out of cardboard (There was a sale at Jo-Ann’s, so I thought why not? I can never resist a sale!). I just could not get that thing together right, AND there were three of us working on it. Sure I had a couple margaritas, some sangria, and a beer in me by then, but I’m pretty sure my two “assistants” were fairly sober. That thing was such a hassle it had me sweating like a wh@%& in church, pardon my language. And of course the first cupcake we put on made the top tier topple over and fall onto several of the other cupcakes. Alas, if I was only recording the whole ordeal. Such is life. Maybe I should just invest in something more sturdy, but then again, I wouldn’t have any interesting stories to tell!
There’s a small part of me that is always hesitant about using dyes, particularly in cakes. With frostings and buttercreams, I’m okay with using tints, but I always balk at cakes. So I probably didn’t use as much color as I could have. I’ve seen some recipes that called for a whole bottle of coloring, which I did not do, so the color is not as pronounced. But no worries — if you want more intensity in the colors just use more. You can get away with using less red since the chemical reaction between the acids (buttermilk and vinegar) and the cocoa are supposed to produce the red color you get in Red Velvet cakes, although it’s very faint. But I did use more of the blue to make sure it would come out. And the amount of dye you use may depend on what products you have. The blue that I used for this is AmeriColor Royal Blue; the red is Wilton’s Red-Red. Gel pastes are usually what I prefer because it will not affect the recipe ratios as much. Here’s what you need:
for the cupcakes (one batch makes about 2 dozen; the red batch used 1/2 t. of coloring and the blue used 1 t.):
- 2 c. all-purpose flour, sifted
- 1/2 c. corn starch
- 2 T. unsweetened cocoa powder
- 1 1/2 t. baking soda
- 1 t. salt
- 1 c. buttermilk
- 2 t. white vinegar
- 1 t. vanilla
- 1 c. sugar
- 1/2 c. brown sugar
- 1 1/2 c. vegetable oil
- 2 large eggs
- gel paste coloring (see above)
1. Preheat the oven to 350 degrees F. Line your muffin pan with cupcake papers and set aside.
2. Sift together the flour, corn starch, cocoa powder, baking soda, and salt. Set aside. In a large measuring cup, combine the buttermilk, white vinegar, and vanilla. Set aside as well.
3. In the bowl of a mixer, whisk the oil and sugars until combined on medium speed. Add the eggs, one at a time, and mix well. Whisk in the gel paste, scraping down the sides as needed.
4. Add the flour mixture in 3 batches, alternating with 2 additions of the buttermilk mixture. Scrape down the sides after each addition and whisk well.
5. Divide the batter evenly among the cupcake liners, filling to about 3/4 full. Bake for about 20 minutes, rotating once halfway through baking. Cool cupcakes in the pans set on wire racks. Frost with the White Chocolate Cream Cheese Frosting.
for the frosting (this was enough for 4 dozen cupcakes):
- 3 8-oz. packages of cream cheese
- 2 sticks of unsalted butter
- 3 c. confectioners sugar
- 1/4 t. salt
- 1 t. vanilla
- 8 oz. white chocolate, chopped.
1. In the bowl of a mixer using the paddle attachment, beat together the cream cheese and butter on medium for a couple of minutes, until well combined. Place the white chocolate in a microwave proof bowl. Microwave in 15 second bunches until melted, stirring after each time. Allow to cool for about 5 minutes, making sure to keep in a liquid state.
2. With the mixer on low, gradually add the confectioners sugar and salt. Mix until smooth. Add the vanilla and white chocolate and mix for about 1 minute, scraping down the sides. Use either a small spatula knife or a piping bag to frost the cupcakes.
Notes — I have read that you can use beet juice instead of the red coloring, but I have no idea how much you need and how to adjust the recipes for the change in the amount of liquid. . . I’m not sure about an alternative for the blue, but I do have some ideas if you needed something green 🙂 . . .You should be able to store these in the freezer for a few weeks. Thaw the frozen cakes in the refrigerator overnight. . . As always when making cakes, make sure your ingredients are at room temperature. . . I’m still bummed I missed National Bourbon Day; been wanting to add some Four Roses bourbon to my collection. I really need to revisit my Foodie Holiday postings. . . And don’t forget to visit Daisy Cakes and Jereme’s Kitchen on Facebook. . .
Here’s something that might be good to make for Memorial Day weekend. I think it’s a great choice for summer picnics and grilling get-togethers because it’s fun and it’s actually cool and refreshing. It helps that this cake is stuffed with whipped cream and raspberries.
I got this recipe from Martha, who got this from chef Michel Roux. The one change that I made is that I replaced the potato flour with coconut flour, mostly because I had the coconut flour. I also didn’t dust the pan with the all-purpose flour but used cocoa instead. Otherwise, everything is the same. Here’s what you need:
- 1 T. plus 1 1/2 t. butter, room temperature, for baking sheet
- 1/4 c. unsweetened cocoa, for dusting
- 3 medium egg yolks
- 1 3/4 c. confectioners’ sugar, plus more for dusting
- 4 medium egg whites
- 1/2 c. unsweetened cocoa
- 1 T. plus 1 1/2 t. coconut flour
- 1 c. heavy cream
- 1 c. raspberry coulis (see note at the end)
- 1 1/4 cups fresh raspberries
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter the parchment and dust with cocoa. Set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners’ sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners’ sugar and continue whisking until stiff peaks form.
3. Whisk in one-third of the yolk mixture into the egg white mixture. Fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift the 1/2 c. cocoa and coconut flour into bowl. Gently fold with a metal spoon until just combined.
4. Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
5. Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
6. Now in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners’ sugar until ribbons form. Set aside.
7. Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake. Using a serrated knife, carefully trim edges from all four sides. With an offset spatula, spread whipped cream over cake, leaving a 5/8-inch border all around. Top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
8. Slice roulade crosswise and serve dusted with confectioners’ sugar and drizzled with coulis.
Notes — Whenever I make roulades / jelly rolls, sometimes (like in this case) I end up cracking them. Most of the time it doesn’t matter because you’ll be putting frosting or whipped cream or whatever on the outside. That can help cover up stuff that’s not ideal. This cracked as well, but you serve it up sliced covered with powdered sugar and raspberry sauce and it’s still fabulous. . . As for the a quick and simple Raspberry Coulis, take a cup of simple syrup, 3 cups of raspberries (I used frozen), and the juice of a lemon. Put everything in a blender and pulse until smooth. Run through a sieve to remove seeds. But you can also check what Martha had listed; there is a link to a coulis recipe on her roulade post.
Since working out / lifting weights is taking up a lot of my time lately, this post is a little tardy. It seems like I’m always either lifting or in recovery mode. I am up to moving almost 83,000 lbs. of weight now (I have no frame of reference if that is good or not). But I digress. . . I made this for Easter which was like months and months ago. Better late than never and all that jazz and whatnot.
Again, continuing on my spotlight on Chef Eve Aronoff, here’s her recipe for a Lemon Sour Cream Cake. This recipe (taken from her cookbook eve: Contemporary Cuisine, Méthode Traditionnelle) is a little bit different from cakes that I usually make. First of all, there’s a higher egg content than I’m used to. Secondly, there’s a higher sugar content than I’m used to. Sure, I could have combined those two sentences into one, but I like numbers.
Anyhoo, the higher egg and sugar content make for a cake that is dense, but at the same time it’s not heavy. And the sugar helps create a nice crispy almost candy-like crust. Now, Eve admits that she is not a pastry chef and writes that this is the only cake that she knows how to make. But it is a very versatile cake that can easily be made into muffins or small loaves. The recipe made two 9-in. cakes for me; it can also make seven 4 1/2-in. cakes or 24 muffins. I did make one change — I happened to have some vanilla beans on hand so I used one of them instead of the vanilla extract, but use what you have. Here’s what you need:
3 c. sifted all-purpose flour
- 1/4 t. baking soda
- 1/2 t. salt
- 1/2 lb. salted butter
- 2 t. vanilla extract
- 3 c. sugar
- 6 eggs
- 1 c. sour cream
- zest of one lemon
- 2 1/2 T. lemon juice
1. Preheat oven to 350 degrees F. Butter and flour the cake pans. Sift together flour, baking soda, and salt. Set aside.
2. In the bowl of a large electric mixer, cream the butter. Add vanilla and gradually add the sugar. Beat until fluffy.
3. Add eggs, two at a time, beating until thoroughly incorporated after each addition, and for a couple of minutes after the last addition. Scrape the sides down to keep the ingredients well mixed.
4. On the lowest speed, add half of the dry ingredients, then all of the sour cream and lemon juice and zest. Finish adding the rest of the dry ingredients, again scraping the sides and beating until smooth. Do not overmix or the cake will get tight.
5. Pour into the pans. Level off by rotating the pans briskly back and forth several times. Bake for about 1 hour for an 8-inch cake, 30-45 minutes for a 4 1/2-inch cake, and about 20-30 minutes for 1-cup muffin pans, or until the cake springs back upon touch.
6. Cool cake in the pan for about 15 minutes. Then remove by running a thin knife around the edge of the pan. Invert the cake onto a rack and turn onto another rack to cool completely.
Notes — Eve likes to garnish this with some sliced ripe seasonal fruit, some lemon curd, or some brown sugar cream. . . I made up my own version of a simple brown sugar cream which just involves some vanilla extract, brown sugar, and sour cream. It’s all to taste so no exact measurements here. Just make sure that the brown sugar is dissolved into the sour cream. I use this for things like zucchini bread or carrot cake. . . Don’t forget to like Jereme’s Kitchen or Daisy Cakes on Facebook!
Just a quick post / announcement — today is my Blogiversary!!! I can’t really believe it’s been one year already. Hope that I can still try to keep things going! I will probably make some changes to some things, like adding more things to the blog roll or, adding more links, or adding a resource page or two.
And great news — I’ve finally figured out what to do for my anniversary give-away. You’ll have to stay tuned tomorrow when I post what it is (I have to actually go out and pick it up). And it will probably involve Facebook!
And Happy Black Forest Cake Day!
Mental note — do not make pancakes while Hot Fuzz is on the tele. The concept itself wasn’t bad, and I am referring to the breakfast, not the movie, although I love the movie. Anyhoo. . . I wanted to make a nice anniversary breakfast and came up with some Apple-Pecan pancakes (since I had to use up an apple and had some pecans in the freezer). Plus I had an apple syrup / extract that was leftover from a pie that was made a couple of weeks ago.
Although a little charred, they didn’t taste bad. They just needed a little bit of extra syrup 🙂 At least these pancakes are great makeshift doggie treats.
Remember when I posted about Michigan’s birthday and having a German Chocolate Cake? Turns out I never posted a recipe. So here it is! What I came up with is a conglomeration of several different recipes that I’ve collected over the years and I honestly am not sure from whom I’ve adapted this. A chocolate frosting is included here, which is optional (some folks don’t like a frosting on their German Chocolate Cakes). This recipe makes 2 9-in. cakes or 3 6-in. cakes. All the pics that I show here are for a 6-in. cake. Here’s what you need:
For the cake:
- 3/4 c., plus 2 T. Dutch process cocoa powder
- 1/2 c. boiling water
- 1/2 c. canola oil
- 4 eggs, separated, plus 2 egg whites
- 1 t. vanilla extract
- 1 c. all-purpose flour
- 1/3 c. cornstarch
- 1 1/2 c. sugar
- 1 t. baking soda
- 2 t. baking powder
- 1/4 t. salt
1. Preheat the oven to 350 degrees F. Butter and coat the sides and bottom of the pans with cocoa, tapping out the excess. Then line with parchment rounds.
2. In the bowl of a mixer, whisk together the cocoa and boiling water by hand. Cover with plastic and bring to room temperature, about 30 minutes. Then add the oil and egg yolks. Start on low speed and gradually increase to medium, where you would mix for about one minute, scraping the bowl as needed. Chocolate mixture should be smooth and shiny. Beat in vanilla.
3. In a medium bowl, sift together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Add half of the dry ingredients to the chocolate mixture and mix on low until just combined. Scrape down the sides and add the rest of the flour. Beat on medium-high speed for about 1 minute, again scraping the sides as needed.
4. On low speed, add the egg whites. Gradually raise the speed to medium-high and beat for 2 minutes. Divide the batter evenly among the pans. Bake for about 30 minutes, or until a tester comes out clean. Unmold the cakes immediately, remove the parchment, and cool on racks.
- 1 c. heavy cream
- 1 1/4 c. sugar
- 4 large egg yolks, lightly beaten
- 1 stick butter, cubed
- 1 t. vanilla extract
- 1 1/2 c. sweetened flaked coconut
- 1 1/4 c. chopped toasted pecans
1. In a medium saucepan, combine the cream, sugar, yolks, and butter. Cook over medium heat, stirring constantly, until the butter melts and the mixture thickens and bubbles. Reduce to low and cook for 2 more minutes.
2. Remove the pan from the heat and stir in the vanilla (the mixture will bubble), coconut, and pecans. Cool for about an hour, or until mixture becomes spreadable. If the mixture is still loose, add some coconut and pecans to thicken the filling. This can be stored in the fridge for about 2 weeks.
For the frosting:
- 8 oz. bittersweet or semi-sweet chocolate, chopped
- 2 T. light corn syrup
- 3 T. unsalted butter
- 1 c. heavy cream
1. To make the icing, place the chopped chocolate in a bowl with the corn syrup and butter.
2. In a medium saucepan, heat the cream to scalding. Remove it from the heat and pour over the chocolate. Let stand for 1 minute, then stir until smooth. I always have a double boiler waiting just in case it needs some help with melting.
3. Chill until it’s a spreadable consistency.
1. Using a serrated knife, cut the cakes in half to make two rounds from each cake. You may need to level off the tops. In the center of a cake round or serving plate, place a spoonful of the filling to help hold the cake steady. Place the bottom half of a cake cut-side up. Spread some of the coconut filling on top, using a palette knife to push it out to the edges (I use about 1/2 c. for a 6-in. cake. If making a 9-in. cake, use 1/4 of the filling).
2. Cover with the top of the cake and alternate layers of filling and cake. If you’re using the frosting, I like to wait to just mound the final layer of filling on top after I frost the cake and top it with some pecan halves. Otherwise, just spread the top of the cake with some of the coconut mixture.
3. Again, this is optional, but you can use an off-set spatula or palette knife to frost the sides and top of the cake. I like a textured finish, but if you want a smooth & shiny look to the cake, heat your palette knife or spatula in some hot water and run it along the sides of the cake. You can also put a decorative border around the bottom and top edges of the cake.
Notes — I have seen versions where you can lightly brush the cake layers with some flavored syrup, with rum being the most common. I don’t use that in this recipe, but I am all for boozing up!. . . If you make a 6-in cake, you will have one left over. You can just freeze that and have it ready for some other time. Right now, I have two in my freezer so all I need to do is make a quick filling, and I got a cake all ready to go!. . . hope the directions were clear because, I am a little fuzzy since it is almost 3:00 am as I write this. Just let me know if there are any questions and I will get to them after I take a long nap.
So here’s a recipe finally! I made this as a special birthday cake. What I didn’t realize at the time is that this makes a hefty cake. It didn’t even fit in my covered cake plate. And usually there’s no problems with finishing off a cake, but with this one — I had to cut it into quarters and freeze a couple of sections. This should really be no surprise since there are four layers of cake and eight layers of filling, plus frosting. And after thinking about it, I did go a little overboard with the non-cake aspects of the recipe.
This was adapted from bon appétit, with one change. Well, maybe a couple changes, and I did a couple different versions. The original recipe is a Devil’s Food Cake with a Peppermint Frosting and a double ganache filling. Well, I omitted the peppermint in the frosting (which was very much like a seven-minute frosting), and with the white chocolate filling, I added the zest of an orange, hence the name of my version. But keep in mind when you’re whisking the white chocolate, be sure to clean off the tines of the whisk (they’re called “tines”, right?), because the zest will get caught all up in ’em. There’s a different version of the cake that I made for a friend as a “thank you” where I just used the orange / white chocolate cream alone. That’s the one with the rosettes on it. Of course, I also I made a chocolate frosting for that one and coated it with toasted cake crumbs.
Now this recipe can seem a little complicated, but that’s just because there are several components involved. So if you break it down in that way, it’s not too bad. Or you can just omit certain parts and make up something else. Here’s what you need:
For the cake:
- 2 2/3 c. all-purpose flour
- 1 T. baking powder
- 1 t. baking soda
- 1 t. salt
- 2 1/4 c. sugar
- 1 c. (2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 large egg yolk
- 1 1/4 c. unsweetened cocoa powder, sifted
- 2 c. ice water
Position rack in center of oven; preheat to 350°F. Butter two 9 in. cake pans with 2 in. high sides. Dust pans with cocoa and tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. Can be made 1 day ahead. Wrap in foil; store at room temperature.
For the dark chocolate ganache:
- 1 1/3 c. heavy whipping cream
- 2 T. light corn syrup
- 14 oz. bittersweet chocolate, chopped
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
For the orange / white chocolate cream:
- 12 oz. high-quality white chocolate, finely chopped
- 3 c. chilled heavy whipping cream, divided
- zest of 1 orange
Place white chocolate in large heatproof bowl. Bring 1 c. cream to simmer in a saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in zest. Cover; chill until mixture thickens and is cold, at least 4 hours. Can be made 1 day ahead. Chill.
Add 2 c. chilled cream to white chocolate cream and beat until smooth and peaks form. Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
Assemble the cake:
Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 c. white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
For the frosting:
- 2 1/4 c. sugar
- 1/2 c. water
- 3 large egg whites
- 1 T. light corn syrup
Combine sugar, 1/2 c. water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high-speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
Using offset spatula and working quickly, spread frosting over top and sides of cake. Can be made 1 day ahead. Cover with cake dome; chill.
Notes — Alright so I made a common mistake with the ganache filling. I accidentally overheated the chocolate which causes the chocolate to separate. I’m sure this has happened to lots of folks. So how to fix this? There’s lots of things that you can do to get things come back together. First of all, transfer everything into a new bowl to help cool things down. One of the things you can do is to gradually add some additional chocolate. This helps to temper it. You could also add some additional cream or butter; adding fat helps smooth things out. Immersion blenders can also prove very useful as well at this stage. What I did was a combination of all these and I also added a brick of cream cheese to this batch. Problem solved!. . . If any seizing or separating occurs when you’re working with chocolate, keep in mind that you cannot use it to coat anything anymore. It doesn’t matter if you fix it and everything looks fine — it will not coat properly! You can still use it for frostings though, or in brownie recipes, or things along those lines. . . This Devil’s Food Cake recipe is different from other recipes that I have. Most recipes that I know of combine the cocoa and some hot water together, which you then add to the batter. This one, as you’ve read earlier, combines the cocoa into the batter and adding ice water separately.