The Late Cake

Raspberry Chocolate Torte

So this cake, well torte, is the last of twelve contest winning cake recipes submitted to Taste of Home that I baked purely as a way to eat more cake. Who can blame me? But to be more honest, I like to bake cakes and try new recipes which is why I began this blog in the first place. Alas, this is the last- as well as the "Late" - cake because I haven't been as diligent with baking and blogging as I had hoped.

The season for raspberries is nearing the end, or may even be kaput by now. It is September 23rd, and I do live in Germany. I knew this final recipe required raspberries and I saw them in the store and thought I have to do this now, or else I won't have fresh berries, and it would be tragic if I had to use frozen ones. My husband has also been encouraging me to write more and to find something that I enjoy blogging about doing. So, of course, I was reminded of this blog that in my opinion was not complete. I didn't want to move on to something new without finishing this first. So here it goes ...

The Raspberry Chocolate Torte Recipe:

1 cup butter, softened
2 cups sugar
4 Eggs   (Eggland's Best is recommended in Taste of Home)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa

Glaze:

1/4 cup boiling water
4 teaspoons raspberry gelatin
2 tablespoons seedless raspberry jam

Topping:

2 cups (12 ounces) semisweet chocolate chips
2 cartons (8 ounces each) thawed whipped topping
2 cups fresh raspberries

Directions:

1. Line a greased 15 x 10 x 1-inch pan with waxed paper; grease the paper. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour and cocoa; gradually beat into the creamed mixture. Pour into the prepared pan. Note- The mixture may be quite thick and may require you to spread it evenly across the pan.

2. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Remove the wax paper.

3. For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges  of cake; cut cake widthwise ino thirds. Note- I thought I needed more glaze to coat the cake well. The torte was a little dry and I think more glaze would have helped provide more moisture and more raspberry flavor.

4. For topping, (our favorite part of the cake) in a microwave, melt chips; stur until smooth. Note- I melted the chocolate chips in 30 second intervals stirring between. The recipe calls for two cups of chocolate chips, which is a large quantity to melt at one time. I found that warming them in the microwave a little at a time and stirring in between prevented burning and difficulty stirring all that chocolate.  Now, fold half of the whipped topping into the chocolate until blended; fold in the remaining whipped topping. This is a lot of frosting or topping, so (note) I would transfer the melted chocolate into a large bowl before adding the whipped topping, or just use a large bowl if it will fit in your microwave.

5. OK, the last step before indulging. Place one cake layer on a serving platter and cover with topping. Repeat layers of cake and topping. Frost and decorate the top cake layer with remaining topping and fresh raspberries.  Yield: 12 servings


Chris and Kelsey's Thougts:

My husband, Chris and my niece, Kelsey both agreed that the Raspberry Chocolate Torte was very good. Their favorite part was the topping; it's so simple to make. And I think it would be easy to use as a quick, light and airy, go to frosting for any cake, cup cake, or torte. This recipe reminded me of German desserts because it wasn't as sweet as most American cake recipes tend to be. The torte itself was also a little on the dry side. I've found dry cakes to be pretty consistent in my dessert eating here in Germany. However, the use of fresh raspberries and the fluffy topping brings the torte to life. Again, the next time I make it, I think I'll make more of the glaze. I also think that if I glaze each layer of the cake, and let the cake sit in the fridge for at least an hour, then it won't be as dry and the raspberry flavor will be more noticeable.

Well, because I didn't taste all of the 12 cakes, several went to friends, I can't tell you which ones were the best. But out of the ones I did taste, these are my top three: Chocolate Truffle Cake, Lemon-Rosemary Layer Cake and the White Chocolate Raspberry Torte. The Chocolate Truffle Cake has to be one of the best chocolate cakes I've ever had. And the Lemon-Rosemary Layer Cake was the most surprising, because I'm not much of a lemon fan, but this cake was superb. I included the White Chocolate Raspberry Torte because it was a moist and refreshing cake on a hot day. Refreshment is not something I usually expect out of a cake, so I was pleased.

Thanks for reading and I do hope that you'll give these recipes a try.

Happy Baking to You!

: D

 

 

Awesome Chocolate Cake

OK, so I made the Chocolate-Strawberry Celebration Cake and it was AWESOME!

This recipe was submitted to Taste of Home by Nora Fitzgerald from Sevierville, Tennessee.

Chocolate-Strawberry Celebration Cake

PREP: 30 MIN BAKE: 30 MIN + COOLING YIELD: 12 SERVINGS

1 pkg (18 1/4 oz. chocolate cake mix)- I used a Duncan Hines german chocolate cake mix

1 pkg (3.9oz) instant chocolate pudding mix

4 eggs

1 cup (8 oz.) sour cream

3/4 cup H2O

1/4 cup canola oil

4 oz. semisweet chocolate, melted

Frosting:

2 cups butter, softenened

4 cups confectioners' sugar

3/4 cup baking cocoa

1/2 cup 2 % milk- although I used whole milk

Garnishes:

2 oz. semisweet chocolate, melted

1 lb. fresh strawberries, hulled

Ganache:

4 oz. semisweet cholcolate, chopped

1/2 cup heavy whipping cream

Combine the first 7 ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans. ***This is the best cake batter I think I've ever had.***

Bake at 350 degrees for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended. Add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.

Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes.

I didn't take a picture of this cake; I forgot until I had it wrapped and setting on my car floor for a ride. I trimmed the top of the cake layers to make them level and, of course, had to eat them. The frosting was terrific, light, smooth and chocolatey. And the cake was super!

Definitely making this one again for me. :D

Nearing the end, it's cake #10

OK, so here goes cake 10, the Truffle Cake with Candy Cane Cream submitted by Crisi Kirkham from West Jordan, Utah. Again, this was in the 12 top cakes in Taste of Home. I gave this cake as a gift to Rebecca Horne, whom I visit teach. She said that she and her husband really liked it and ate it in two days between them.

Here's the recipe.

Prep: 35 Min Bake: 40 Min Yield: 16 Servings

1 cup graham cracker crumbs
1 cup chopped pecans, toasted and corsely ground
2 Tbsp. plus 3/4 cup sugar divided
1/4 cup butter, melted
16 oz. semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
6 eggs
1/3 cup all-purpose flour

Cream:
1 cup heavy whipping cream
2 Tbsp. sugar
4 candy canes, finely ground
1/4 to 1/2 tsp. peppermint extract, optional

Combine the cracker crumbs, pecans, 2 Tbsp. sugar and butter; press onto the bottom and 1-1/2 in up side of a greased 9" springform pan. Place pan on a baking sheet.

In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool.
In a large bowl, beat eggs, flour and remaining sugar on high until thick and lemon-colored, about 5 minutes. Gradually beat in the chocolate mixture.
Pour the batter into the prepared crust. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen; cool 1 hour. Refrigerate for 4 hours or overnight. Beat cream and sugar until stiff peaks form; fold in ground candy and extract if desired. Serve with cake.

This cake looked great. I improvised by adding shavings of Ghirardelli's peppermint bark to the top. I really wish I got to try this. I think I may have to make this one next Christmas for me.

Cake 9 wasn't mine

Well, the next cake I completed was the Brittle Torte submitted to Taste of Home by Phyllis Murphey of Lower Lake, CA.

Brittle Torte Recipe

Cake:

8 eggs, separated

1-1/2 cups all-purpose flour

1-1/2 cups sugar

1 tsp. salt

1/4 cup water

1 tsp. lemon juice

1 tsp. vanilla

1 tsp. cream of tartar

Topping:

1-1/2 cups sugar

1/4 cup light corn syrup
1/4 cup water

1/4 tsp. instant coffee granyles

1 tsp. baking soda

Whipped Cream:

2 cups heavy whipping cream

2 Tbsp. sugar

2 tsp. vanilla

Let eggs stand at room temp for 30 minutes. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat til well blended.

Beat egg whites and cream of tartar until soft peaks form; fold into batter. Spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 325 degrees for 50-60 minutes or until top springs back when touched. Immediately invert pan and cool completely.

For topping

Grease a 15"x10"x1" pan. In a heavy sauce pan, combine sugar, corn syrup, water and coffee granules. Bring to a boil, stirring constantly. Cook, without stirring to 300 degress (hardcrack stage). Remove from heat; stir in baking soda. Immediately pour into prepared pan. Stretch brittle in pan with two forks; cool. Break into pieces. Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.

Unmold cake; cut into four layers. Place bottom layer on a plate; topwith 1/2 cup whipped cream. Repeat layers twice ; top with remaining layer. Frost top and sides of cake with remaining cream. Sprinkle with brittle.

OK. I short-cutted some of this recipe due to my time and I don't use coffee or coffee products. So, for the topping I used a chocolate coated toffee you can find in the store baking goods section. And for the whipped cream, I used cool whip.

This cake was similar to an angel food cake. It wasn't very sweet. I loved the chocolate toffee in it although that's not part of the original recipe.

Cake # 8

Well, this is cake #8. Four more to go. This cake is called Chocolate Toffee Cake. It was submitted to Taste of Home by Penny McNeill of Kitchener, Ontario.

I liked the toffee center of this cake. It reminded me of a coffee cake. It'd pair well with hot chocolate on a cold night.

Chocolate Toffee Cake

Ingredients:

1 8oz. pkg of mild chocolate English toffee bits

1 cup (6oz.) semisweet chocolate chips

2 Tbsp. brown sugar

Cake:

1 cup butter, softened

1-1/4 cups packed brown sugar

4 eggs

1 tsp. vanilla

3 cups all-purpose flour

1 -1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1-1/4 cups buttermilk

Caramel Icing:

1/4 cup butter, cubed

2 tsp. all-purpose flour

1 can (5oz.) evaporated milk

1 cup packed brown sugar

Directions:

Combine toffee bits, chips and brown sugar and set aside.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each (mix will appear curdled). Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mix alternately with buttermilk, beating well after each addition.

Pour a third of the batter into a greased and floured 10-in. fluted, tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350 for 55-65 minutes. Cool for 10 minutes before removing from pan to wire rack to cool completely.

For icing, in a small saucepan, melt butter. Stir in flour, until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool and drizzle over cake. Icing should cover entire cake.

Missionaries Minus Some Bananas

Just dropped this cake off this morning to missionaries for The Church of Jesus Christ of Latter-Day Saints who serve in the Cameron Ward in North Carolina. This is where I go to church. Well, I forgot something for this banana-chocolate cake...Ha! ... the Bananas!!! I only omitted the banana slices that should have been in between the layers and on top of the cake. Hopefully, it was a blessing in disguise because the cake sat in the fridge for a few days and I think the nanas would have been not up to par. Anyway, once I get feedback from the missionaries on how it tasted then I'll post their comments.

Comments just came in 10/1/10 missionary called to say, "It was like a banana bread with pudding layers. Great. Moist." I was pleased to find out that it didn't dry out in the fridge. He said he used to work in a bakery and he really loves the idea of a banana bread-like cake.
Here's a pic right before running it over.




Chocolate Banana Cream Cake
Prep: 30 Min Bake: 20 Min
Yield: 12 Servings
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs, separated
1-1/2 cups mashed ripe bananas
1/4 cup sour cream
2 tsp. vanilla extract
1-1/2 dcups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Filling
1-1/2 cups whole milk
1 pkg. (3.4 oz.) instant banana cream pudding mix
1 can (16 oz.) chocolate frosting
2 medium firm bananas, sliced...These are the missing bananas :P
3 Tbsp. lemon juice
DirectionsIn large bowl, cream butter and sugar til light and fluffy. Add egg yolks; mix well. Beat in the banans, sour cream and vanilla. Combine flour, baking soda and salt; add to creamed mixture and beat well.
In small bowl, beat egg whites til stiff peaks form (I added 1/2 tsp. cream of tartar and 1/2 tsp. of vanilla for firmer egg whites). Fold into batter. Transfer to 2 greased and floured 9 " round pans. Bake at 350 degrees for 20-25 minutes. Cool before removing from pans to wire rack to completely cool.
For filling, whish mild and pudding mix for 2 minutes. Let stand 2 more minutes or til soft-set. Cover and refrigerate til chilled.
In a small bowl, beat frosting til light and fluffy. Place banans in a small bowl and toss with lemon juice.
Place one cake layer on a serving plate; spread with 3 Tbsp. frosting. Stir pudding; spread half over frosting. Top with half of bananas and remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in fridge. I added pecans to the sides.

Kathy's Cake

OK, the next cake was requested immediately after I took Megan's cake to work. My boss, Kathy, just had to have a cake. I told her about my blog and asked her if she wanted to choose a cake from the remaining 12. She asked, "Are there any more with raspberries?" There were 2 left with raspberries that I still hadn't made. She chose the chocolate raspberry tunnel cake. Good choice, but lots of work. I didn't taste it, but her hubby called to thank me for the cake and Kathy said, "I put my foot in it." So, according to the Neely's on Food Network that's always a good thing.

Chocolate Raspberry Tunnel Cake

Prep: 50 Min. Bake: 45 Min.

Yield: 12 Servings

Cake Batter:

2/3 cup butter, softenend

1 and 2/3 cups sugar

3 eggs

1/2 tsp. vanilla extract

2 cups all-purpose flour

2/3 cup baking cocoa

1 and 1/4 tsp. baking powder

1/4 tsp. baking soda

1 and 1/3 cups 2% milk

Filling:

2 pkg. (3 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

1/3 cup lemon juice

1/2 tsp. almond extract

2 drops red food coloring, optional

1 carton (12 oz.) frozen whipped topping, thawed and divided

1 cup fresh raspberries

Lemon peel and additional raspberries for garnish, optional.

Directions:

Cream butter and sugar til fluffy. Add eggs, one at a time, beat after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and soda; add to cream mixture alternately with milk, beat well after each addition. Transfer to a greased and floured 10 inch tube pan. Bake at 350 degrees for 45-55 minutes til toothpick comes out clean.

Cool 10 minutes before removing from pan to wire rack to completely cool. Cut a 1 inch slice off top of cake and set aside. * you may want to cool cake in frige or freezer to make cutting easier. Hollow out the bottom portion of the cake ( a small pairing knife works well for this. Remove about an inch and 1/2 space in depth and width.) Save these cut out portions. You'll use them to set back in the filling. Cube the removed cake to measure 1 cup and set aside. Save the remaining cake for another use in this recipe.

Beat cream cheese til fluffy. Gradually beat in milk, lemon juice, extract and food coloring if desired. Fold in 1 cup whipped topping. Set aside 1 cup of cream cheese mixture; fold in berries and reserved cake cubes in to remaining mixture. Fill tunnel with cake cube mixture and replace top of cake. *** I did not fold in the berries and the cake. I thought it may damage the berries and cake shapes, so I layered the bottom of the hollowed portion of the cake with the cream cheese filling and then gently placed the berries and pieces of cake in an alternating pattern through the hollow. This really turned out very pretty.

Spread reserved cream cheese mixture over top of cake to within 1 inch of edge. Frost top edge and sides of cake with remaining whipped topping and garnish with lemon peel and additional raspberries. Chill.