Chocolate Stout Cake

Recently, my friend Molly asked me if I had a good chocolate cake recipe, preferably one that could be made in a Bundt pan. Man, did I ever?!

This chocolate stout cake recipe (via Smitten Kitchen, of course) is my favorite chocolate cake recipe ever, although it has been a long time since I made it. It’s rich, chocolatey, and perfectly moist. It doesn’t take long to put together at all. It has extra flavor from the addition of a cup of stout beer to the cake batter, which can be noticeable. The beer makes the cake taste a little malty, for lack of a better word. The chocolate ganache that tops the cake cuts down on this maltiness for the beer-averse. Yogurt (or sour cream) in the batter helps keep the cake extra moist.

I’ve said that this would be the chocolate cake to break your diet for, and I stand by that. It’s a rich, moist, delicious cake. One caveat – contrary to popular opinion, alcohol does not entirely cook out of food (original source is USDA). A tiny bit remains. Although in this cake, since it’s a small amount of beer that goes into the batter, I personally don’t find the amount remaining per piece to be significant.

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Chocolate Caramel Cheesecake

We recently celebrated Alex’s birthday. I considered buying him a small cake as we were going out on his actual birthday and weren’t having a party. I nixed that idea when I realized I would be disappointed with myself if I didn’t make him a dessert, particularly since I could make it on a Friday to surprise him with it after work.

I’ve made Alex a variety of cakes and desserts for his birthday in the past (chocolate peanut butter cheesecake, chocolate peanut butter cake, an ice cream cake, a Spiderman cake), and I wanted to be sure not to reprise them. I looked through all the recipes I’ve bookmarked, and decided that while I wanted to bake, I didn’t feel like layering and frosting a cake. A birthday is a great excuse to make cheesecake, so cheesecake it was.

Specifically, this Chocolate Caramel Cheesecake from Smitten Kitchen. I’m not always a big fan of chocolate cheesecake, but this cheesecake was delicious. It was dense and creamy. Some chocolate cheesecakes aren’t very chocolatey, or are too sweet – but not this one. It had a very dark, rich chocolate flavor, with a little something extra from the caramel. The caramel didn’t stand out, per se, but added to the overall richness and flavor. This is not a tooth-achingly sweet caramel cheesecake. To make it a little more obviously caramel, you could serve with a caramel sauce, of course. But we didn’t find it necessary.

The cheesecake was easy enough to make. A food processor makes easy work of grinding chocolate graham crackers or animal crackers (I measured mine by weight) for the crust, and mixes the sugar and butter in evenly as well. If you want the sugar to dissappear into the crust, dissolve it into the melted butter first. Use a light touch in patting the crumbs into the pan. Next you make a caramel that you pour into the cheesecake batter. The caramel was quick to make, but I’ve made caramel a few times and am not afraid of using higher heat at the beginning. When mixing the cheesecake batter, be sure that your cream cheese is completely at room temperature before whipping it, and mix on slow when adding eggs to reduce the amount of air you beat into the cake. This will help you avoid cracks in your cheesecake. My cheesecake only cracked when I took it from the oven. To further try avoid cracks, you can cool the cheesecake in the oven slowly before chilling it; I just needed to get mine cold sooner.

I was really impressed with this cheesecake, and would definitely make it again.

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Cinnamon Gooey Butter Cake

I’ve written about Gooey Butter Cake before. Gooey Butter Cake consists of a layer of sugary, buttery goo on top of a cake base.  It’s a St. Louis specialty, one that I unfortunately haven’t mastered, and honestly didn’t eat much of in St. Louis. My first introduction to it was actually a Paula Deen recipe that, in addition to using a lot of butter, doctored up a cake mix for a base and included a one-pound box of powdered sugar in the topping. A coworker of mine at Illinois would make that recipe (and variations) all the time for potlucks, and I made it several times after she shared the recipe with me. Those bars were delicious and incredibly sweet.

But, that is not this recipe. I don’t like using cake mixes much, so I’ve tried a few other recipes in the past. Both of those take a cake base that uses yeast, so they take a bit of time to make. Not what I usually have time for nowadays. In contrast, this recipe from the Smitten Kitchen Cookbook is an adaptation, where she created a snickerdoodle-like cinnamon-topped version. Although not traditional, it’s much faster to make and keeps well. And is, of course, rich and delicious.

This is Gooey Butter Cake, but the amount of goo that you end up with depends on how long you bake it. I’ve made it three times at this point, and each time it’s ended up a little differently. When I bake it to the full 30 minute mark, there’s little goo. At this point, it ends up like a very soft, sweet coffee cake, incredibly tender from the copious amount of butter in the recipe. In some spots, it’s kind of like the dense goo you get in a slightly under-baked brownie. At the 25 minute mark (or if my fingertips are too wet as I smooth the cookie dough base down), there’s a lot of goo. Make sure the top is jiggly when you pull it out if you want more goo. Somewhere around 27 minutes is probably best for me in my current oven. [It’s cleanest to cut and eat when the goo is minimal. The batch pictured here had minimal goo.]

The cinnamon sugar gives each piece a little crunch. I omitted the cinnamon sugar on one half once, and I didn’t like it so much. I think there simply wasn’t enough contrast between base and topping without it. If you want a not-cinnamon version, it’s best to try a different recipe, probably with a yeasted base. Or seek out the Paula Deen recipe.

When you make this, line your baking pan with parchment paper for easy clean-up as I’ve had trouble with other gooey recipes sticking. Using the parchment paper, I find it hard to spread out the batter for the base with a spatula, so I get my fingertips wet and pat out the dough to the edges of the pan. Just try not to get the layer too wet.

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Tres Leches Cake

I made Tres Leches Cake several years ago, and liked it more than I expected. When I decided to have a small Cinco de Mayo party this year, I wanted to try the recipe from Smitten Kitchen. (Or maybe I had a Cinco de Mayo party this year because I wanted to try the recipe. Sometimes it’s hard to tell.)

Tres Leches Cake, literally a three milk cake, is a cake soaked in a mixture of three kinds of dairy, generally sweetened condensed milk, evaporated milk, and cream. In this recipe, the cake is a (butterless) sponge cake, but simplified so it’s made entirely in a (single) stand mixer bowl. Very lightly sweetened whipped cream takes the place of frosting.

I liked this recipe more than Alton Brown’s recipe, which I made before. This cake was very delicious. It was milky and sweet, without being tooth-achingly sweet since it’s slightly sweetened whipped cream for frosting. The texture of the cake held up even after several days. Since the recipe says to reserve extra milk for serving, very little liquid leaked from the cake when I cut it. I didn’t find the extra milk necessary since the cake stayed very moist.

Technical details: This is usually where I say “the recipe was simple.” And it wasn’t hard – for a sponge cake. Like many people, I find standard sponge cake recipes, where you whip egg whites to soft peaks and stiff peaks, and fold in other ingredients without deflating said perfect egg whites, to be a little tricky and nerve-wracking. This recipe is nice because I could whip the egg whites (consulting the internet for pictures of “soft peaks” and “stiff peaks,” because I still need visual reminders), and use the stand mixer to add all remaining ingredients except flour. Since I could use the stand mixer for everything else, I didn’t worry (much) about deflating the cake when I folded in the dry ingredients. [Admission: I used the stand mixer on low for my first two additions of flour, contrary to the instructions; this didn’t ruin the cake.] With soaking the cake, I only worried that the milk would overflow the pan since my cake rose higher than the edge of the pan on one side thanks to my not-level oven. After I topped the cake with whipped cream (which also rose above the pan), I inverted a second pan over it as a cover.

The only change I might try next time would be to use half-and-half instead of heavy cream in the three-milk mixture – save a handful of calories.  Continue reading Tres Leches Cake

Fudgy Butterscotch Bars

These are butterscotch blondies with a layer of fudge in the middle. That’s really all the description you really need to be convinced to make these.

These bars are rich, but very delicious.  The fudge keeps them moist, even after a few days, and I expect that they’d freeze well. The recipe was simple. Layering blondie and fudge layers isn’t something I usually like doing, but it was easy, and honestly, still took less time than dropping cookie dough and baking sheets of cookies would. These bars bake in a 15×10 inch pan, so the recipe makes a lot – great for sharing. The entire pan yields 48, and you certainly don’t want them bigger than that.

I rediscovered this recipe as I’ve been going through my archives from when I started this blog, and I wish I’d revisited it sooner. The recipe actually comes from the Pillsbury Best Cookies Cookbook, one of the first cookbooks I bought, off of a bargain shelf at a mall bookstore while I was in high school. It’s also one of the cookbooks that survived the cookbook purge I made when I moved from St. Louis to New Jersey, probably because it’s the source of my Mexican Wedding Cookie recipe. Definitely worth the five dollars I spent on it; I’m glad I kept it.

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Lemon Bars

It’s spring, and one of the most cheerful and spring-like things I could think of to take to a recent party was the Lemon Bars recipe from Smitten Kitchen. I’ve made them before, but years ago, and I didn’t have the recipe actually written here on the website. It’s time to fix that, particularly since they’re so delicious and so easy to make.

These lemon bars are incredibly bright and citrusy. They’re nicely tart, definitely sweet but not overwhelmingly so. The base layer is a simple shortbread that comes together very easily with an electric or stand mixer, and the extra-thick layer of lemon curd is easily whisked together. The most time consuming part of making these bars may be juicing the lemons! These bars are great for a potluck or party, because one batch yields a full 9×13 inch pan that will feed a lot of people, especially if cut into 64 two-bite bars (a perfect serving size that lets you get seconds or thirds!). Mine were a little softer than they probably should have been, as I baked them on the shorter end of the time, but the filling still stayed in place except when jostled.

One trick to these: use a metal baking pan that’s lined with parchment paper along the bottom and sides. This keeps the bars from sticking horrendously to your baking pan and allows you to pull them from the pan for easy cutting. Skip it and you’ll be sorry.

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Chocolate Peanut Butter Cheesecake

When I found the recipe for Chocolate Peanut Butter Cheesecake on the Smitten Kitchen website, I knew that it would be what I made Alex for his birthday. And I did, a little late, in 2014. It turned out beautifully, perfectly, but I never got around to blogging about it. So this year again, I baked for his birthday.

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This is a fantastic cheesecake. The chocolate cookie crust was delicious, as was the peanut butter cheesecake, as was the chocolate fudge layer hidden beneath the cheesecake layer. Chocolate ganache covers the entire thing (and hides any cracks or flaws you might have, though mine surprisingly didn’t crack).  The peanut butter cheesecake was smooth and creamy; it paired perfectly with all the chocolate. Overall this was a dense and rich cheesecake. I needed to cut slices very thin – about as thin as I could with a cheesecake – in order to be able to finish a slice. The only downside was that the crust was a little dense and hard in the corners where the sides met the bottom; that was the case two years ago as well, and I wish I knew how to fix that.

Given the separate layers, I find this an impressive dessert to make. No layer was particularly difficult to make. It took a little time and planning, but I didn’t have trouble making it with my toddler watching me (though it helped that she snacked on chocolate animal crackers in the meantime). I had it done in a morning, aside from the ganache on top.

If you love the combination of chocolate and peanut butter, this is definitely a dessert for you.

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Chocolate Sheet Cake

My mom has had a recipe in her recipe box for a chocolate sheet cake for as long as I can remember. She kindly texted me a copy of it a few weeks ago when I really, really wanted to make a sheet cake. I thought it was a Texas sheet cake. It’s not, although it’s similar. Although I thought I wanted to make a Texas sheet cake, I trusted that I’d had and enjoyed this cake before, so I went ahead with it.

It’s been a while since I’ve tried a recipe that wasn’t published online or in a cookbook, so I was a little nervous. However, the cake was delicious. It’s basically a frosted brownie. I inadvertently halved the oil in the cake, but it still came out very moist and stayed moist for a week.  The cake itself was tender and chocolatey; it’s a definite keeper.  Our least favorite part was the icing, which came out sugary – crystalline and fragile. The cake definitely needs a light icing, and although this one provided just the right amount of coverage and kept the cake from drying out, I’ll try a ganache next time for a better texture.

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Date Shake

Recently Smitten Kitchen wrote about the Palm Springs Date Shake. I’d never heard of a date shake before, but I have a bag of dates in my pantry that I never use, and I (suppose I’ll admit that I) always have two or three kinds of ice cream in the freezer. There was no good reason for me not to try a date shake, and the recipe required minimal effort, which is how much I want to exert on my cooking nowadays.

I don’t usually make milkshakes. They require an obscene amount of ice cream in them, and it’s easier to just eat the ice cream. However, this milkshake was surprisingly good. I always forget how delicious dates are; when I eat them, I wonder why I don’t eat them more often. The dates made the milkshake taste honeyed to me, even though there’s no honey included. The nutmeg was subtle but delicious.

The recipe is incredibly simple. Only thing to remember is to chop and soak the dates in boiling water for at least 15 minutes, and that can be done well in advance (which is best, in my opinion, so you can chill them and have the coldest milkshake possible).

I don’t know if this is healthier than normal milkshakes, but I’m going to pretend that it is since it contains fruit. It’s definitely worth making more than once.

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Belgian Brownie Cakelets

Anyone who’s read this blog knows I love chocolate. Let me introduce you to one of the purest and most delicious chocolate things I’ve made.

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Over the weekend, I finally made time to make the Belgian Brownie Cakelets from Smitten Kitchen. This weekend was dreary, bringing colder weather as well as snow for the first evening of spring. I didn’t have much in my house that I wanted to cook, though it was a good weekend to cook. This recipe really brightened the whole weekend.

The ingredient list is simple but decadent. Lots of chocolate, butter, and eggs; some sugar; a little salt and flour. It’s rich, but worth every calorie. The recipe itself was easy to assemble as well. Just melt together butter and chocolate; whisk in everything else; let rest; scoop into a muffin tin, then bake. It’s not a flourless cake, but it’s pretty darned close, and is better than most of those cakes that you find. You could substitute in some cocoa powder if you needed to make it gluten-free.

These were amazingly good, just as dense and rich and chocolatey as you might imagine. The cakes were soft and moist; when we microwaved them for 15-20 seconds, they became even richer and more decadent. They’re perfect for entertaining, since they’re individual desserts. Just garnish with a dab of whipped cream and a raspberry or mint leaf. It’s also perfectly fine to split a batch with your husband, for no reason at all except you can.

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