Mini Bourbon Pumpkin Cheesecakes

Thanksgiving is a time for feasting, and I rarely have room for dessert. I wanted to make something small and light, so I decided to make mini cheesecakes. These were the perfect size, and I was able to save a few calories by using lighter cream cheese. The little cheesecakes were absolutely amazing, and I didn't even feel guilty after eating one. The pumpkin flavor takes the stage, and the booze gives a nice little kick. Top them with whipped cream and chopped pecans, and you'll have yourself a nice little bite-sized dessert.

I had a little extra filling left over after I filled my mini cheesecake pan. Had I known this would happen, I would have reserved extra crust and made little cheesecakes in cupcake papers. If you don't have a cheesecake pan, feel free to make these in cupcake papers.


Mini Bourbon Pumpkin Cheesecakes

Ingredients:

Crust
1 cup Graham cracker crumbs
2 Tablespoons finely ground pecans
2 Tablespoons sugar
Pinch of salt
2 Tablespoons melted butter

Filling
8 ounces cream cheese (1/3 less fat), softened
1/2 cup sugar
1/4 cup brown sugar
7 ounces pumpkin (about half a can)
2 eggs
2 Tablespoons Bourbon
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice


Directions:

Crust
Preheat the oven to 350-degrees F, and prepare the cheesecake pan by coating with a nonstick cooking spray. Mix together the first four ingredients. Add the melted butter, and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of a mini cheesecake pan. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

Filling
Using an electric mixer combine the cream cheese, sugar, and brown sugar and mix until completely combined. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350-degrees F for about 20 minutes or until the cheesecakes are set. Allow them to cool and then carefully remove each cake from the pan.


Source: Dessarts; Originally adapted from Cooking Light

Apple Cinnamon Monkey Bread Muffins

I received this recipe from Joelen from the What's Cookin, Chicago blog. The theme of this recipe swap was apple or pumpkin. I was so excited to get this recipe because I love monkey bread, and I've always loved looking at Joelen's blog. She is super smart and talented when it comes to food, and I knew this recipe was going to be a winner.

I chose to make mini monkey bread in muffin tins in order to help with portion control. If you would rather make the whole thing in a bundt pan, head over to Joelen's post to get the ingredient amounts and baking time. Whichever you choose to make, you will be pleased. The pre-made biscuit dough makes this recipe whip up in no time. I loved the sugary crust that forms on the top layer, and the apple filling was a nice twist to the original monkey bread that I've tried in the past.



Apple Cinnamon Monkey Bread Muffins

Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
6 Tablespoons butter, melted
2/3 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10-count)
2 small apples, peeled and finely chopped
1 cup coarsely chopped pecans, divided

Directions:
Preheat oven to 350-degrees F.

Spray muffin pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.

In a small bowl, combine the melted butter and brown sugar, stirring well; set aside

Cut each biscuit in half (to make 40 pieces total) and flatten with your fingers. Dredge each side of the flattened biscuit in the cinnamon sugar mixture. Place 1/2 teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.

Sprinkle 1/3 of the chopped pecans among each of the 12 muffin spaces. Place 2 of the prepared biscuits in each muffin space, making sure they cover the bottom. Sprinkle with some of the cinnamon-sugar mixture, and pour half of the melted butter mixture over the biscuits. Sprinkle with another 1/3 of the chopped pecans.

Layer the remaining biscuits (1-2) on top of the pecans in the muffin tins. Sprinkle with the remaining cinnamon-sugar mixture, and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/3 cup of pecans.

Bake for 15-18 minutes, or until golden. Remove from the oven and cool for 5 minutes. Place a platter on top and invert (or carefully remove with a spoon).

Source: What's Cookin, Chicago?; originally adapted from Paula Deen

S'mores Cupcakes

Last weekend I traveled to my hometown to visit family and friends and and to celebrate birthdays. I had my 3rd annual 29th birthday, and another friend of mine (Alison) had her 2nd annual 29th birthday (do the math). Alison's favorite cupcake flavor is S'mores, so I was itching to make these. I made the cupcake portion before traveling, but I had to make the marshmallow frosting the day of, since it doesn't hold up well overnight. It didn't take long to make, so that was fine. My 5 year old nephew (pictured below) was in awe when I was toasting these with my kitchen torch. He said, "It smells like roasted marshmallows in here." Precious!

I was really pleased with the flavor of these cupcakes. I highly recommend eating these with a fork. The graham cracker crusts on the bottom and top are very crumbly, which makes it even more like eating the "real thing." The chocolate cake was so moist, and it's surely going to be my go-to recipe from now on. I got the recipe from Paula (originally from the book, Modern Baker by Nick Malgieri), and she was so helpful in answering all my questions about making these cupcakes.

I added grated Hershey's bars right after the crusts came out of the oven. Once the crusts cooled, I added the chocolate cake batter and then topped with more of the graham cracker and grated Hershey's mixture before placing in the oven.

S'mores Cupcakes
Makes 24 cupcakes


Ingredients:

Graham Cracker Bottom and Topping
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/2 Tablespoons unsalted butter, melted
2 ounces grated Hershey's bar, divided into two (1-ounce) portions

Chocolate Cake Batter
2 cups sugar
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4-oz unsweetened chocolate, chopped
1 cup boiling water
8 Tablespoons (1 stick) unsalted butter, melted
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
Graham cracker topping remainder (see above)

Marshmallow Frosting
2 large egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

Garnish
Hershey Bar squares
Graham Crackers


Directions:

Graham Cracker Bottom
Preheat the oven to 350-degrees F. Line two cupcake pans with paper liners. (If you only have one muffin pan, simply cook half of the graham cracker and cupcake mixture and then repeat.) In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop a heaping 1 Tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Set the rest of the crumbs aside and mix half (1-ounce) of the grated Hershey Bar with them.) Bake until golden and lightly fragrant, about 5 minutes. Sprinkle the other half of the grated Hershey's Bar on top of the warm crusts and let cool.


Chocolate Cake Batter and Topping
Set rack in the middle of the oven and preheat to 350-degrees F (if it's not already at this temp).
Stir the sugar, flour, baking soda, and salt together in a mixing bowl. Set aside.

Put the chopped chocolate in a large mixing bowl, and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.

Divide the batter equally among the cupcake liners. Top with the remainder of the graham cracker/chocolate mixture, and spread evenly on top. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip (or when a toothpick entered into the center comes out clean), about 20 minutes.

Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting.


Marshmallow Frosting
In a large heatproof bowl (or the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160-degrees F), about 3 minutes.

Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.

In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.


Assembly
Frost cooled chocolate cupcakes with Marshmallow frosting. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hershey's chocolate and a piece of graham cracker.


Sources:
Chocolate Cupcake: Dishing the Divine (originally from Modern Baker, by Nick Malgieri)
Marshmallow Frosting:  Authentic Suburban Gourmet (originally from Cucpakes by Shelly Kaldunski)
Assembly Idea and Graham Cracker Topping Idea: Wonderful Joy Ahead

Almond Joy Cheesecake

My mother-in-law and her twin sister celebrated their birthday last week. Since my MIL loves Almond Joys, I decided to make this cheesecake recipe. I recently bought a mini cheese cake pan, and I was so excited to put it to use. The original recipe makes one whole cheesecake, so I split the recipe in half and made 12 mini cheesecakes plus about 6 cupcake-sized ones. This recipe is absolutely amazing. It's probably my favorite of all the cheesecake flavors I've tasted. It's incredibly rich, so I'm glad I made the minis. A whole slice of cheesecake may be a little too much sweetness. The mini cheesecakes also control portion sizes.

If you'd rather make the large cheesecake in a springform pan, double the recipe for the crust, filling, and glaze. Also increase the baking time to 12 minutes for the crust and 1 hour and 15 minutes with the filling.

Almond Joy Mini Cheesecakes

Ingredients:
Crust
3/4 cup graham cracker crumbs
3/4 cup sweetened flaked coconut, toasted
1/4 cup sliced almonds, toasted
2 Tablespoons sugar
1/2 stick (4 Tablespoons) unsalted butter, melted

Filling
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup sweetened flaked coconut, toasted
1/2 Tablespoon coconut extract
1/2 cup sliced almonds, toasted

Glaze
1/2 cup semisweet chocolate chips
1/4 cup plus 2 Tablespoons heavy cream
1 and 1/2 teaspoons vanilla extract


Topping/Garnish
Almonds
Toasted coconut
Whipped cream

Directions:
Crust
(This recipe can be made in a mini cheesecake pan or in a muffin pan with or without papers. I made mine in a mini cheesecake pan and a muffin pan with papers.)
Preheat oven to 350-degrees F.
In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.
Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan. Bake crust in middle of oven for about 5 minutes and cool in a pan on a rack.
Reduce oven heat to 325-degrees.

Filling
In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the coconut extract.
Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes (until the crust is puffy and lightly browned.
Remove cheesecake from the oven and let cool completely on a wire rack.

Glaze
Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth. Remove the pan from the heat and let cool to room temperature (about 10 minutes). Pour glaze over the cheesecakes (which are still in the pan) and spread evenly.
Chill the cheesecakes overnight in the pan or until firm and set.
When ready to serve, run a knife around the perimeter of the pan to loosen each cake. Carefully remove cakes from the pan.

Recipe Source: The Curvy Carrot
Mini Cheesecake Source: Pure and Yummy


Chocolate Malt Cupcakes with Vanilla Malt Buttercream

My man had a birthday recently, and he chose these chocolate malt cupcakes to help celebrate. The cupcakes had a moist and fluffy consistancy and the perfect amout of chocolate flavor. The frosting was delicious, but only after it had time for the flavors to marry overnight. I thought it was far too sweet right after making it, so i would frost these the night before so the sweetness has time to calm down a bit. I didn't get an overwhelming malt flavor in the cupcake or the frosting, so next time I may try adding more malt. I'll probably also crush up some malt balls and sprinkle them onto the frosting for an extra whammy.


Chocolate Malt Cupcakes with Vanilla Malt Buttercream

Chocolate Malt Cupcakes

Ingredients:
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
3/4 cup malted milk powder
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 325-degrees F.

Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla and beat well.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes (15 minutes for mini cupcakes). or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
**I got about 28 cupcakes with this batter.


Vanilla Malt Buttercream

Ingredients:
2 sticks butter, room temperature
6 Tablespoons malt powder (I'll probably add significantly more next time)
2 teaspoons vanilla extract
1/2 cup milk
6-8 cups powdered sugar, sifted

Directions:
Beat butter on low speed.
Add malt powder, vanilla extract, milk, and 4 cups of sugar. Beat on low speed for 1 minute.
Add in the remaining sugar 1 cup at a time until the desired consistancy, and beat on medium speed for a few minutes.

Store iced cupcakes in the refrigerator if not using right away.  Take them out about 30 minutes to an hour before serving.

Sources:
Chocolate Malt Cupcakes from Culinary Concoctions by Peabody
Vanilla Malt Buttercream from Sugar Cooking

Chocolate Covered Oreo Cupcakes

OH. MY. STARS!!!! ..... as my Uncle David would say. (I think I should start a new trend of "OMS" instead of "OMG" in honor of him.) These cupcakes are absolutely amazing, and they are relatively easy to make since the recipe uses a box mix. If you have a favorite chocolate cupcake recipe, feel free to use that. The frosting is like an Oreo cookie turned inside-out since the cookie is mixed in between the cream filling. Try not to eat it all out of the bowl before frosting the cupcakes. You'll definitely need a big glass of milk when eating these. You know what they say.... "Milk is Oreo's best friend!" Or is it "Oreo is Milk's best friend."??? Who knows, but you get the point!

I got this recipe from a fellow food blogger (Lemons and Love) that's a member of a cooking forum that I frequent. Several bloggers participated in this dessert themed recipe swap, and I was thrilled when I got this recipe in my email inbox. The original recipe was for a chocolate covered cake, but I chose to make cupcakes and top them with chocolate covered Oreos. The picture above is the way I intended them to look, but we ate too many Oreos out of the box several of the Oreos magically disappeared and there weren't enough to coat with chocolate. The picture below is what I did with the remainder of the cupcakes. I just drizzled some of the chocolate over the cold frosting.

 

Chocolate Covered Oreo Cupcakes

Ingredients:
1 box Devil's Food Cake mix

4- ounces semi-sweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter
8- ounces cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, crushed
12 Oreo cookies, broken in half to make 24 halves

Directions:
Make cupcakes according to directions on the box. Let cool.

In a heatproof bowl above a pot of boiling water (double boiler), melt chocolate and butter. Stir occasionally until the consistency is uniform. (You can also melt in the microwave, but make sure to stop the time and stir every 20 seconds, or so.)  Remove from heat and let stand for 5 minutes.

Take the halved Oreos and dip them in the chocolate using a fork. Remove and place on a wire rack. Place in the fridge to harden.

Meanwhile, beat cream cheese and sugar in a large bowl with mixer until blended. Gently fold in whipped topping and crushed Oreos. Pipe or spread frosting on the cupcakes and top with a chocolate covered Oreo. Keep refrigerated until ready to serve.

Source: recipe from Lemons and Love; originally from Kraft

Red Velvet Whoopie Pies

I've seen various flavors of whoopie pies show up all over the place in the past year or so, but I've never gotten around to making them. I thought this would be a perfect time of the year to make these because of the color, and there were several family members to help me eat them. The good Lord knows I don't need to eat all of these myself!

I thought they were delicious. If you're the kind of person that likes cake more than icing, these are for you. I've heard several people talk about cupcakes having too much icing, and they either refrain from eating them or they knock off most of the icing. Personally I've never met a cupcake with too much icing, but to each his own; I wont judge!

The only thing I'll do differently next time is to check them after being in the oven for 8 minutes. The original directions say 9-10 minutes, but I've changed that in the directions below to say 8-10 minutes. I took mine out after 9 minutes, but I think they would've been perfect at 8. The cream cheese icing, however was amazing and pairs perfectly with the red velvet.


Red Velvet Whoopie Pies

Ingredients:

Red Velvet
2 1/4 cups all purpose flour
1/4 cup Dutch-processed or unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1 Tablespoon liquid red food coloring

Cream Cheese Filling
1/2 cup unsalted butter, room temperature
8-ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract



Directions:
Red Velvet
Preheat oven to 375-degrees, and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart.

Bake for about 8-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.


Cream Cheese Filling
Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.


To Assemble
Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be stored, covered, in the refrigerator for several days.
My batter made 24 sandwich cookies (original recipe says 17 cookies)

Source: Joy of Baking

Molten Mocha Cakes

This dessert was the perfect ending to our anniversary dinner last week. I love that this recipe only makes two servings so we're not continually snacking on it during the week. The batter can be made in advance, so all you have to do is pop it in the oven right before eating dinner. By the time you finish eating dinner, the cake is warm and ready to eat.

The cake is moist and has a mocha lava center that pours out when you cut into it. The coffee flavor is mild, and even my man (who is NOT a coffee drinker) cleaned his dessert plate. While a scoop of vanilla bean ice cream and/or fresh raspberries would go quite well with this cake, I chose to let it stand on it's own. It looked quite elegant on the plate dusted with a little powdered sugar.


Molten Mocha Cakes

Ingredients:
2 Tablespoons unsalted butter, plus more for ramekins
1/3 cup powdered sugar, plus more for ramekins and serving
2 ounces semi-sweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder (I used Starbucks Via)
Pinch of salt
3 Tablespoons all-purpose flour

Directions:
Preheat oven to 400-degrees. Butter two 6-ounce ramekins, then dust with powdered sugar. Place butter and chocolate into a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins.
**Recipe can be made ahead up to this point.

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with powdered sugar; serve immediately.

**If you want to double or triple this recipe, add about 3 minutes or so to the baking time.

Source: Martha Stewart

Dark Chocolate Cupcakes with Peanut Butter Frosting

This weekend is packed with celebrations... birthdays and Father's Day, so this gave me an excuse to make something sweet. Peanut butter with chocolate is a combination that most people enjoy, so I knew this would be safe (I've got some daring flavors that I want to try in the future).

These cupcakes came together really nice, but there's one think I would change next time. I used Mexican vanilla because that's the only kind I had on hand. While I love Mexican vanilla in ice cream and grape salad, it competed with the the chocolate flavoring a little more than I wanted. Next time I'll I make these using my trusty Madagascar Bourbon vanilla. 

The frosting stole the show! All of the ingredients came together perfectly, and the heavy whipping cream added a nice fluffy texture. You'll surely need a big glass of milk when you pop one of these in your mouth. Pure yum!


Dark Chocolate Cupcakes

Ingredients:
8 Tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup sour cream

Directions:
Adjust oven rack to lower-middle position and preheat to 350-degrees F. (If you are using a non-stick muffin pan, heat the oven to 325-degrees F.) Line a standard-size muffin pan with baking cup liners.

Combine butter, chocolate, and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted, and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.

Cool cupcakes in muffin pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing (about 30 minutes).

Yield: 12 cupcakes

Source: Brown Eyed Baker ... originally adapted from Cook's Illustrated


Peanut Butter Frosting

Ingredients:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Yield: enough to frost 12 cupcakes

Source: Brown Eyed Baker ... originally from Ina Garten

Birthday Cake Bark

I apologize for my lack of posts lately. In the past 11 nights, I've only spent 2 of those nights at home. And those days were spend unpacking, doing laundry, and re-packing. Aubrey and I got a chance to visit my sister and her husband in Kansas City last weekend. We had a blast sledding in the snow, trying out new restaurants, and just spending time with family. My sister's birthday was last Saturday, so I made this birthday cake bark to help celebrate.
This bark is sinfully delicious! It's was so hard to keep from snacking on it while making it. The flavor really does resemble that of a birthday cake. It's a great twist to the original birthday cake.

Birthday Cake Bark
Ingredients:
6 ounces high quality dark chocolate
12 ounces high quality white chocolate
2-3 Tablespoons yellow cake mix
3-4 Tablespoons sprinkles of your choice

Directions:
Melt dark chocolate in a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick the pan in the freezer for 20 minutes.

Melt the white chocolate in a double boiler. Whisk in cake mix very slowly, stirring well until no lumps remain. Let it set for 3-5 minutes, or until it slightly thickens. Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.

Once set, break into chunks. Keep refrigerated.

Source: How Sweet It Is
If you need other recipes to use up that cake mix, try these:
Birthday Cake Ice CreamBrownie Bottom Ice Cream Cupcakes

Frozen Food Friday

Brownie Bottom Ice Cream Cupcakes

I've helped celebrate several birthdays this week (including mine), so I thought these ice cream cupcakes were the perfect frozen food to make. You get cake AND ice cream all in one little cupcake. You could pair any ice cream flavor with the brownie bottom, but I thought the cake batter ice cream would be perfect for obvious reasons.


Ingredients:

Fudgy Brownie Bottoms
3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
2 large eggs plus one egg yolk
1 1/8 cups sugar
1 teaspoon vanilla

Chocolate Ganache
3/4 cup mini semisweet chocolate chips
1/4 cup heavy cream

Cake Batter Ice Cream or your favorite ice cream, softened

Directions:

Fudgy Brownie Bottoms
Preheat oven to 350-degrees. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in a small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth. Beat eggs, sugar and vanilla in a large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 tablespoon of batter into each foil liner. Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.

Chocolate Ganache
Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop by the teaspoon full onto the ice cream cupcakes. Spread and garnish with sprinkles. Refreeze until ready to serve.

Source: Joy the Baker

Tres Leches Cake

This cake was a favorite among the birthday party guests. My mother-in-law even came over a couple of times to snag a piece of leftover cake for dessert, and I think Aubrey even ate some for breakfast.
I used a butter cake box mix for this cake, and it was perfect. It was fluffy and moist all at the same time.
You can try a less guilty version of this recipe if you wish.

Cake

Ingredients:
1 box butter cake mix, plus ingredients listed on the box
1 can (12 oz) evaporated milk
1 can (14 oz sweetened condensed milk
1/2 cup heavy cream

Directions:
Prepare the cake according to the directions on the box.
Once the cake is cool, poke holes all over the cake with a toothpick. In a medium bowl, mix together the evaporated milk, sweetened condensed milk, and heavy cream. Pour milk mixture evenly over cake and place in the refrigerator until ready to serve. Once ready to serve, spread the whipped cream frosting over the cake.


Whipped Cream Frosting

Ingredients:
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 Tablespoons granulated white sugar

Directions:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Source: Frosting recipe from Joy of Baking

Chocolate Tres Leches Cake

Tres Leches cake is a favorite in this house. Since we had 21 people over for Aubrey's birthday, I needed to make two cakes. So, why not try a chocolate tres leches? You can certainly use a chocolate cake mix, which is probably what I will do next time. This was a wonderful chocolate cake, but it was very dense and probably needed 1 1/2 or double the milk mixture. I served vanilla bean ice cream on the side, so that added the perfect amount of moisture.
The homemade chocolate whipped cream was wonderful, and I thought it was the perfect addition to this cake. I had to refrain from eating it right out of the bowl.

Chocolate Cake

Ingredients:
6 eggs, separated
2 cups light brown sugar, packed
2 cups all-purpose flour
1/2 cup cocoa powder
3 teaspoons baking powder
3/4 cup milk
2 teaspoons vanilla

Directions:
Preheat oven to 350-degrees. Grease a 9 x 13-inch baking dish.

In a large bowl combine flour, cocoa, and baking powder. In a medium sized bowl, combine the milk and vanilla. Set both aside.

Place egg whites in a clean bowl and beat at high speed until peaks are formed. Turn the mixer down to medium speed and gradually add the sugar to the egg whites. Once the sugar is dissolved, add egg yolks and beat for 3 minutes. Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.

Pour cake batter into the cake pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool, then poke holes all over the cake with a toothpick. Pour milk mixture (recipe below) evenly over the cake and place in the refrigerator. Spread the chocolate whipped cream topping (recipe below) over the cake before serving.


Tres Leches (Milk) Mixture

Mix together the following:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream


Chocolate Whipped Cream Frosting

Ingredients:
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
5 Tablespoons granulated white sugar
3 Tablespoons cocoa powder

Directions:
In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 1 hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Sources:
Cake: Food.com
Whipped Cream Frosting: Joy of Baking

Spice Cake

I won this cute snowman pan from a dirty santa game this year. It also came with a recipe for a spice cake with vanilla buttercream icing. The cake was moist and absolutely delicious, but the icing was too gritty. I think I was too impatient and didn't let the sugar dissolve. Next time I'll use a different icing recipe using powdered sugar instead of granulated sugar.
I'm sure you could cook this cake in 2 round cake pans or make cupcakes. I'm already dreaming of making spice cupcakes with some cinnamon buttercream icing. Mmmm.


Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/4 teaspoon salt
1 1/4 cups milk
1 Tablespoon vanilla extract
2 sticks unsalted butter
1 2/3 cups granulated sugar
3/4 cup firmly packed light brown sugar
4 eggs



Directions:
Have all of the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325-degrees F. Grease and flour the pan (or spray flour PAM) and tap out excess flour.

Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt. In a small bowl, combine the milk and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, dividing it evenly between the two. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55-60 minutes. Transfer the pans to a wire rack and let the cakes cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake. Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan. Let the cakes cool completely, 3 to 4 hours, before decorating.

Source: Williams-Sonoma

Peanut Butter and Chocolate Bundt Cake

I made this cake for a Christmas party that we had with some friends last night. I was so excited because I love anything that has PB and chocolate together. I knew it was going to be good when I tasted the chocolate batter. It tasted like chocolate ice cream. The cake was delicious. It's a very rich cake, so grab a glass of milk. Aubrey and I were saying how we really like rich flavored cakes because it limits us to eating only one piece at a time (as opposed to eating a whole pan of brownies... well, that may be an exaggeration).


Ingredients:

Filling
2/3 cup peanut butter
4-ounces cream cheese, softened
1 Tablespoon butter, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 Tablespoons all-purpose flour

Batter
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
3 ounces bittersweet chocolate, chopped
3/4 cup sour cream
3/4 cup butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Directions:

Preheat oven to 350.

To make filling
In a large mixing bowl, beat peanut butter, cream cheese, and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Scoop the filling into a pastry bag (or zip lock bag) and cut the corner off. Place in refrigerator until ready to use.

To make batter
In a medium bowl, whisk together flour, baking soda and salt.

In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour.

Spray a bundt pan with a nonstick spray that has flour included. Spoon a little less than half of the batter into the bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Be careful not to let the PB mixture touch the sides of the pan. Pour the remaining batter on top and gently tap the pan to remove air bubbles.

Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached - about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.

Source: The Food Librarian ... originally from Canadian Living

Tiramisu Bundt Cake

HAPPY NATIONAL BUNDT DAY!
I thought since today was National Bundt Day (who makes these days up, anyway?), it would be the perfect day to post this recipe.

Last weekend I went to Birmingham to visit family and go to a friend's baby shower. I ate dinner with my family, and I was in charge of bringing dessert. I also wanted to make something that I knew my mom would love. She loves all things "tiramisu," and this cake was no exception. This cake is perfectly moist, and the icing is one of the best I've ever put in my mouth. Aubrey said it was the best cake and icing he's ever had.



Ingredients:

Cake
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups milk (I used skim... it's what I had on hand)
1/4 cup espresso or very strong coffee (I used a free sample of the new Starbucks VIA)
1/4 cup Kahlua





Directions:

Cake
Preheat oven to 325-degrees. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk into the bowl, ending with an addition of flour, and mixing just until everything is incorporated.
Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.
Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters may be slightly thinner, but do not mix or stir them. Carefully spread all remaining plain batter into the bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.

Kahlua Mascarpone Frosting

Ingredients:
1/4 cup butter, room temperature
4-ounces mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners' sugar

Directions:
Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting to the bundt in a thick, even layer.

Another great recipe is the Tiramisu Ice Cream.


Source: Baking Bites

Pumpkin Spice Bundt with Buttermilk Icing

I made this cake for my hair dresser this weekend. I've never made it before, and I wanted to taste it just to see what it was like. But I didn't want to cut into it because it was so pretty. I had to pat myself on the back for coming up with this idea of tasting it without having to slice it. I simply made one cupcake out of the batter. Genius, right!?! The cake tasted like Fall. All of the warm flavors of the pumpkin and the spices came together well, and the coolness of the icing was the perfect touch.


Ingredients:

Cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

Icing
2 Tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar


Directions:

Make the cake
Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in other bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3-5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack (I just inverted the cake onto the round cardboard circle/cake stand). Cool 10 minutes more (I cooled completely).

Make icing
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Note: This can be made 3 days in advance and kept in an airtight container at room temperature.

Source: The Food Librarian

Nutella Swirl Pound Cake

My dad's birthday was last week, and I decided to make him some Nutella cupcakes. Well, they were a huge flop. Usually when something doesn't look nice, you can still eat it and enjoy the taste. Not the case with the cupcakes. I'm blaming it on the oven. I really need to invest in an oven thermometer because everything that I've baked has baked unevenly.

Luckily this pound cake came out in one piece, and the taste was amazing. My dad got seconds. It did cave in the middle, but I feel sure that when I find the "true" temp of my oven that it will turn out perfect next time. I'll definitely make it again. The Nutella gives a rich and creamy texture to the cake.


Ingredients:
1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

Directions:
Preheat oven to 325. Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the flour with the baking powder and salt.

In a large bowl (I used a stand mixer), beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Source: Dana Treat ... originally from Food and Wine

Cranberry Coffee Cake

I've made this coffee cake several times, and it's one of my absolute favorite coffee cake recipes. It's perfect for any season, and it's a great recipe to give away or serve at a party or tea. The recipe is from a dear friend, Connie Scollin. My family met Mrs. Connie on a mission trip that we took to Lima Peru. She is such a godly woman and so much fun to be around. She helped give a tea for me during my engagement, and this coffee cake was served there among a lot of other dainty foods.
I made this cake for a friend of mine that just had a baby. It's perfect for new moms because any leftovers from dessert will work for breakfast the next morning. I wish I had a picture of individual slices because the cake is layered with cranberry, which makes it a colorful cake.




Ingredients:
1 stick butter, softened
1 cup sugar
2 large eggs
1 teaspoon or more almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (16-ounce) can whole berry cranberry sauce
1/2 cup chopped pecans (or more)

Frosting
3/4 cup powdered sugar
2 Tablespoons warm water
1/2 teaspoon almond extract



Directions:
Preheat oven to 350-degrees for tube pan, 325-degrees for bundt pan. Grease and flour pan. Cream butter and sugar. Add eggs, one at a time, and beat well. Add almond extract. Sift dry ingredients together and add about 1/2 cup at a time, alternating with the sour cream, until all is blended. Put 1/3 batter in pan. Spoon half of the cranberry sauce into pan and swirl through batter. Spoon another 1/3 batter into pan. Layer remainder of sauce; top with remainder of batter and sprinkle with nuts. Bake 50-60 minutes in tube pan. Bake 45-55 minutes in bundt pan. Cool thoroughly before removing from pan. Combine frosting ingredients and drizzle over cake.

Daring Bakers August 2009

Dobos Torta

It felt really good to get back into the groove of the Daring Bakers challenges after I skipped the July challenge. I was a little nervous about making this cake (just like I always am), but it really wasn't bad. The cake portion wasn't overly sweet, and the chocolate buttercream was to-die-for good. It was a little too soft right when I made it, but I stuck it in the fridge for a while, and it was perfect after that. Since we didn't need a whole cake sitting around our house, I decided to make 3 mini cakes (one for each of us, and one for Aubrey's Memaw).
The recipe below is for the big cake. If you want to make mini ones, you can cut the cake layers out with a biscuit cutter.


About the Dobos Torta

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. You may come across recipes which have anywhere from 6 to 12 layers, too... there are numerous family variations. It was invented in 1885 by Jozsef C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Now for the recipe....


Sponge cake layers
6 large eggs, separated, at room temp
1 1/3 cups confectioner's sugar, divided
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sifted cake flour
pinch of salt

Chocolate Buttercream
4 large eggs, at room temp
1 cup sugar
4 ounces bakers chocolate (or your favorite dark chocolate), finely chopped
2 sticks plus 2 Tablespoons unsalted butter, at room temp

Caramel Topping
1/4 cup sugar
3 Tablespoons water
2 teaspoons lemon juice
1 Tablespoon neutral oil (ie. grapeseed, rice bran, sunflower)

Finishing Touches
a 7" cardboard round
12 whole hazelnuts, peeled and toasted
1/2 cup peeled and finely chopped hazelnuts, optional


Directions for the sponge layers:
The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1. Position the racks in the top and center thirds of the oven and heat to 400-degrees F.

2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3. Beat the egg yolks, 2/3 cup of the confectioner's sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup of confectioner's sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/2 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half of the flour over the eggs, and fold in; repeat with the remaining flour.

5. Line one of the baking sheets with a circle, marked paper. Using a small offset spatula, spread about 3/4 cup of the batter in an even layer, filling in the traced circle on one baking sheet..... (note: I just baked one large pan and cut out circles for the mini cakes... see picture below)

Bake on top rack for 5 minutes, until the cake springs back when pressed gently in the center and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the center rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. A small serrated knife is best for this task.

Directions for the chocolate buttercream:
This can be prepared in advance and kept chilled until required

1. Prepare a double-boiler: quarter-fill a large saucepan with water, and bring it to a boil.

2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring for a further 2-3 minutes.

4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temp. It should be quite thick and sticky in consistency.

5. When cool, beat in the soft butter a small piece (2 Tablespoons) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.


Directions for the caramel topping

1. Choose the best looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.


2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-colored caramel.

3. The top layer is perhaps the hardest part of the whole cake so make sure you have an oiled hot offset spatula ready. It also helps if the cake layer hasn't just been taken out of the refrigerator. Immediately pour all of the hot caramel over the cake layer. You may have some leftover, but more is better than less. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.


Assembling the Dobos

1. Divide the buttercream into six equal parts.

2. Place a dab of chocolate buttercream on the middle of a 7 1/2" cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.



3. Optional: Press the finely chopped hazelnuts onto the sides of the cake

4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the center of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best flavor.
***My note: I only propped one piece of caramel on top of my cake since it was a "mini," but the above directions are for a large cake so each slice will have a piece of caramel.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.