Chocolate Cake with Potatoes

Ingredients:

  • 1/2 lb / 225g butter
  • 2 1/3 cups / 1 pound / 450g / caster or granulated sugar (superfine works best if you have it handy)
  • 4 eggs
  • 9 rounded tablespoons grated chocolate (approximately 3 standard squares of baking chocolate, or 90 grams / 3 1/2 ounces of other chocolate)
  • 5 rounded tablespoons / 50g / 1 3/4 ounces ground almonds
  • 3 tablespoons cocoa
  • 1 cup / 5 ounces / 150g of cold, sieved or riced cooked potato (see below for specific directions about the potato)
  • 2 1/2 cups / 10 ounces / 300g flour (plain flour is fine, but cake flour is better if you have it)
  • 1/2 teaspoon cinnamon
  • 2 rounded teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup / 5 fluid ounces / UK 1/4 pint / 150ml milk

For preparing the pan you’ll bake in:

  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons cocoa

 

Directions:

First prepare your cake pan. A tube pan like a Bundt pan works best for this recipe: but a springform cake pan works fine too.

  1. If using a tube pan or Bundt pan, butter it well inside, paying particular attention to any flutings or crevices in the pan. Then mix the flour and cocoa together and use this mixture to flour the inside of the pan.
  2. If using a springform pan, butter it too: then line it with a circle of buttered baking parchment for the bottom and a strip of buttered baking parchment for the sides.

 

Now prepare your cooked potato by one of these two methods:

  • Boil in unsalted water 2 medium-sized potatoes or 3 small potatoes in their jackets, then drain, cool completely, peel, and rice or sieve.
  • Or if you prefer, peel and chunk 2 medium-sized potatoes or 3 small potatoes, boil for 15 minutes or until cooked through. Drain them, dry them briefly over low heat until most of the steam has stopped rising, then remove from heat and mash well, ricing or sieving when fully cooled.
  • An important note about the potatoes: Do not add them to the batter if they are even slightly warm. If you do, the result will be a heavy cake that may fail to rise, or only rise partway. Also: We have never tried this cake with instant mashed potatoes. Better to play it safe and use the real thing.
  • Preheat the oven to 350° F / 275° C. Then prepare the cake batter:

 

3.   Grate the chocolate on a fine grater, or pulse in a food processor, or crush with a mortar and pestle, until reduced to small granules. (The food processor is by far the easiest and fastest way: the grater and mortar-and-pestle are more labor intensive, but produce a slightly finer result.

4.When this is done, sift the flour once by itself. Then sift it a second time with the cinnamon, baking powder and salt.

5. Cream the butter with the sugar until light and fluffy.

6. Separate the eggs. Add the yolks, one at a time, to the creamed mixture, beating well after each one.

7. Stir in the grated chocolate, ground almonds and cocoa. Add the sieved potato and stir again.

8. Add the flour alternately with the milk, beating gently until smooth after each addition.

9. When this process is complete, whip the egg whites until stiff but not dry. Fold the whipped egg whites carefully into the cake mixture.

10. Spoon into the prepared springform pan or Bundt pan / tube pan: tap gently once on the counter to settle. Bake for 1 3/4 hours. Test for doneness with a toothpick or skewer at the end of this time: bake for another 15 minutes if needed.

11. Remove from the oven and allow to rest in the pan for at least twenty minutes before removing from the pan: then cool on a rack.

12. To finish, frost the chocolate cake with a chocolate-based icing, or (if you prefer the simple approach) dust with confectioners’ sugar / icing sugar.

* For those who’re interested, Butlers Irish Chocolates are available in the US from this online source.

Chocolate Sour Cream with Fudgy Frosting

Yield: 16 Servings

Ingredients:

  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 3 ounces bittersweet chocolate, melted and cooled
  • 1 8-ounce carton dairy sour cream
  • 1 cup milk
  • 1 recipe Fudgy Frosting

Directions:

  1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
  2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Divide batter evenly between the prepared pans. Using a small offset spatula or rubber spatula, smooth the top of batter in each pan.
  3. Bake 25 minutes or until tops spring back when lightly touched. Cool cake layers in pans on wire racks for 10 minutes. Using a small metal spatula, loosen sides of each cake layer. Place a wire rack on top of one pan; carefully invert pan with rack. Lift pan off cake layer. Repeat with the remaining cake layer. Cool cake layers on wire racks about 2 hours or until completely cool.
  4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread the top and sides with the remaining frosting. Makes 16 servings.

Fudgy Frosting
Ingredients:

  • 1 12-ounce package semisweet chocolate pieces
  • 1/2 cup butter
  • 1 8-ounce carton sour cream
  • 4 1/2 cups (1 lb.) sifted powdered sugar

Directions:
In large pan over low heat melt and stir semisweet chocolate pieces and butter. Cool 10 minutes. Stir in sour cream. Stir in powdered sugar; stir until smooth. Makes 4 cups.
Nutrition Facts (Chocolate Sour Cream Cake with Fudgy Frosting)
Per serving: 555 kcal cal., 27 g fat (14 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 56 mg chol., 201 mg sodium, 77 g carb., 2 g fiber, 63 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ice Cream Flag Cake

Recipe courtesy of Food Network Kitchen

Ice Cream Flag Cake

Photo by Ralph Smith

Yield: 12 to 14 Servings

Ingredients:

  • 1 16 -to-18-ounce box white cake mix (plus required ingredients)
  • 2 tablespoons unsweetened cocoa powder
  • 28 drops royal blue gel food coloring
  • 4 drops violet gel food coloring
  • Unsalted butter, for the pan
  • 3 pints raspberry sorbet
  • 2 1/2 pints vanilla ice cream
  • 2 pints heavy cream
  • 1/4 cup confectioners’ sugar

Directions:

  1. Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray.
  2. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
  3. Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won’t need the small circle). Freeze the large cake ring.
  4. Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
  5. Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
  6. Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
  7. Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
  8. Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
  9. Cut off the top 1 1/2 inches of the remaining ice cream carton (you won’t need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
  10. Beat the heavy cream and confectioners’ sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.

Happy Birthday Katroo Cake Recipe

“Today is your birthday! Today you are you!…There is no one alive that is you-er than you!” from the Dr. Seuss book Happy Birthday to You! 

Here is the perfect cake to honor Theodor Seuss Geisel‘s (aka Dr. Seuss) birthday.

Katroo "Happy Birthday to You" Cake recipeKatroo "Happy Birthday to You" Cake recipe

Chocolate Zucchini Cake with Coconut Frosting

Chocolate Zucchini Cake with Coconut Frosting
Photo by Taste of Home©

Yield: 12 to 15 Servings

Ingredients:

  • 1/2 c. butter, softened
  • 1/2 c. canola oil
  • 1 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1/4 c. baking cocoa
  • 1 tsp. baking soda
  •  1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 c. buttermilk
  • 2 c. shredded zucchini

Frosting:

  • 1 c. flaked coconut
  • 6 Tbsp. butter, softened
  • 2/3 c. packed brown sugar
  • 1/2 c. chopped walnuts
  • 1/4 c. milk

Directions:

  1. In a large bowl, beat the butter, oil and sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition.  Fold in zucchini.
  2. Pour into a greased 13×9 inch baking pan.  Bake at 325 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 10 minutes.
  3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4 to 6 inches from heat for 2 to 3 minutes or until golden brown.  Cool completely.
 
Originally published as Chocolate Zucchini Cake in Taste of Home June/July 2006, pg.39

Check out this Hollyday Blog by Holly Tidwell

Re-create this delicious centerpiece for May Day or any occasion featured on Holly Tidwell‘s blog.  Click here for more information:  Everyday is a “Hollyday” with 4.

 

May Pole cake

Let them eat cake! All will gather around this tasty May Pole.

Blackcurrant and Mascarpone Victoria Sponge

FrugalFeeding

Blackcurrant and Mascarpone Victoria Sponge

Victoria sponge – the quintessential English teatime treat – is, according to tradition, a basic sandwich cake filled with either strawberry or raspberry jam and dusted liberally with icing sugar (though a little whipped cream might make an appearance). Delightful as tradition is, there’s nothing wrong with zesting proceedings up a little – literally. The addition of orange and lemon zest is a great way of achieving a very special flavour, without doing away with the lightness of the perfect sponge cake.

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