My niece can’t eat eggs or dairy, but that doesn’t stop me from baking up something tasty for her. She’s a chocolate fiend and judging by the pictures, she enjoyed every bite.
No, this cake does not have tiger blood in it and is not related to Charlie Sheen (or any of his cooking methods).
I can’t get enough of Alice Medrich lately and I’ve had this cake in my head for years. It’s from her book Bittersweet, a cook book that I’m fond of as it was the catalyst for my love of baking.
I’ve wanted to try this recipe since I bought the book, but I think I was too intimidated by the ingredients white pepper and olive oil (at the time I was used to things that you heat in a microwave and called it a meal).
You make your batter and then you take a portion of it and add the cocoa mixture so you can do your layers. This is supposed to be self-marbleizing, but mine came out more as a gentle wave, but I didn’t split my layers as evenly as I would have liked to.
The cake comes out moist and the chocolate is deep and rich. Because this cake is olive oil based, you need to use a flavourful one (and probably a somewhat expensive one). It doesn’t help that the recipe calls for a cup of this liquid gold. I ran out of my good stuff and substituted half with some EVOO from Whole Foods. You can taste the olive oil flavour, so try to use something decent. There’s only a hint of white pepper in this and I was wasn’t too sure if I’d add 1/4 teaspoon more next time, but I think that the 1/2 teaspoon gives just the right amount of heat and doesn’t overpower. It’s like a little tickle instead of a slap in the face.
If you do make this cake, please please please try it toasted the next day. It was Medrich’s recommendation and I’m glad I followed it. It gives the cake a much different character. I will pretty much be eating this cake for breakfast until it runs out.by
I’d like to thank Donna Hay for creating a simple, easy cake that tastes fantastic.
Last weekend there were a couple of birthday celebrations (including a belated one for me). I love making cakes (although to be honest, I may be getting tired of cakes…I’ve made 3 in a week) and I was drawn to the cake that’s on the cover of Donna Hay’s 50th issue.
No mixer is required to make the cake (just the frosting) and it was put together in no time. I did add extra icing sugar to the frosting as the kiddies would be having a piece and I felt it would be too tangy (a.k.a. sour) for them.
Recipe here (printable).by
I love making recipes that involve lengthy processes. It helps me learn patience I guess. My family, however, always requests simple easy to make cakes whenever I offer to bake them up something. My mom’s birthday just passed and wanted something simple and not fussy. As usual, I went to my go to cake book, Heavenly Cakes.
This cake is not fussy or complicated at all. I was able to make the cake without going to the grocery store. You may need to go out and buy some whipping cream if unlike me you don’t have a litre of it in your fridge along with 3 pounds of butter. This is a nice and light cake. It does have a huge helping of whipping cream in it, so don’t go thinking this is diet food.
It’s a very short ingredient list and by the time the oven is done preheating this cake could be in the oven. The hardest part about this recipe is buttering and flouring the pan. I also recommend that you grease the cooling rack like the book suggests. I ignored the instructions and the cake ended up sticking like crazy.
This recipe will be in my arsenal of cakes I can quickly throw together. Definitely give it a try.
For my sister’s birthday, when I asked what cake she wanted, she mentioned a cake I had made a year ago for my grandmother’s birthday. It was a simple cake thrown together that the adults liked, but didn’t win the hearts of the kids. I’m guessing it’s because of the lack of sweet frosting. Instead, in its place was fluffy whipped cream.
This recipe comes from The Cake Bible. The cake is dead simple to make. More efficient bakers could probably mix up everything and have the batter in the pan before the oven is done preheating. For the simplest presentation, a dusting of icing sugar is all that’s needed. I decided to cut the cake in half and fill it with whipped cream and raspberries. It’s a great Spring/Summer cake that you can definitely play around with.
Recipe here. For the filling, just beat whipping cream with some sugar and then put it on one layer of cake, add berries, and then place the other cake layer on top.by