Deep, Dark Fudge Confection Cake

This cake is chock full of the good stuff. It's got cheesecake in it, lots of chocolate throughout, and a yummy sprinkling of coconut, chocolate chips, nuts, and sugar on top. This neat thing happens where both the cheesecake and the topping are placed on the top surface of the batter during assembly, but sink into the cake during baking; the result is that every bite has everything!

Whatever the technology is behind that sinking effect (is it just gravity or is there magic at work?), it's certainly not complicated. This is a cake that's fancy without the trouble. A winning combination! I served it at a dinner party and there was a roomful of smiles. It's great alongside vanilla ice cream but you could also brave it alone. It's chocolaty, but it's not Death by Chocolate (though that would be a-okay, too). Baking mastermind Marcy Goldman has done it again!


Deep, Dark Fudge Confection Cake
Recipe by Marcy Goldman and Yvan Huneault in The Best of BetterBaking.com

Cream Cheese Part
4 ounces cream cheese at room temperature
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1 cup miniature semisweet chocolate chips

Chocolate-Coconut Part
1/2 cup chocolate chips
1/2 cup finely chopped walnuts
1 tablespoon sugar
3 tablespoons unsweetened shredded coconut

Batter
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup warm brewed coffee
1/3 cup vegetable oil
2 tablespoons distilled white vinegar

Confectioners' sugar for dusting (optional)

Preheat the oven to 350 degrees F. Line a 9-inch springform pan or a 9-inch round cake pan with a round of parchment paper. Spray the pan and paper with nonstick cooking spray. Line a baking sheet with parchment paper. Set aside.

For the cream cheese part, in the bowl of an electric mixer fitted with a paddle attachment, combine all the ingredients and beat on the lowest speed until smooth.

For the chocolate-coconut part, stir all the ingredients together in a small bowl and set aside.

For the batter, combine the cocoa, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk to blend. Make a well in the center and whisk in the coffee, oil, and vinegar. Blend well to make a smooth batter.

Spoon the batter into the prepared pan, and then spoon on the cream cheese mixture, depositing it in dollops over the surface. It does not have to be even. Sprinkle the chocolate-coconut part over the top. The two mixtures will sink into the cake during baking.

Place the pan on the prepared baking sheet. Bake for 25 to 35 minutes, or until the cake springs back when gently touched. This cake is quite moist due to the cream cheese part, but it should be set in the center. Let cool in the pan on a wire rack for at least 45 minutes, then unmold onto the wire rack and let cool completely. (The cake is a little fragile until it sets up.) Dust with confectioners' sugar, if desired.


Step-by-Step in Pictures

For the cream cheese part, combine all ingredients...

For the chocolate-coconut part, stir all ingredients together...

For the batter, combine all dry ingredients, then create a well in the center and whisk in the coffee, oil, and vinegar...

Blend well to make a smooth batter...
Spoon the batter into the prepared pan, then dollop the cream cheese part on top...

Finally, top with the chocolate-coconut part...

Bake at 350 degrees for 25 to 35 minutes...

Let cool on wire rack...

Slice and serve!

Raspberry Cake Brownies

These are not cake. Not brownie. They're cake brownies! I say that because when you taste them, you aren't really sure what they are or how to describe them to others. The texture is somewhere in between.

What's fun in these bars is that you mix in raspberry jam. So the berry flavor is throughout, not just a layer on top or in the middle, and not just pieces of fruit folded in. The crunch comes from adding chocolate chips.

They're easy to make and you most likely have all these most basic baking ingredients on hand already. Do you eat toast with jam? Perfect! Then you already have jam, too!

I'm sure I've mentioned before but just in case, Marlene Sorosky is one of the best recipe authors on Planet Earth and if I share one of her recipes with you, the most appropriate reaction on your part should be that of gratitude and giddiness. So go on, react.


Raspberry Cake Brownies
Recipe by Marlene Sorosky in Easy Entertaining with Marlene Sorosky

2 ounces unsweetened chocolate, chopped
1/4 pound (1 stick) butter or margarine, cut into 8 pieces
2 eggs
2/3 cup sugar
1/2 cup seedless raspberry jam (I strained jam with seeds)
2 tsp kirsch, Chambord or framboise, optional
2/3 cup all-purpose flour
1/4 tsp salt, or to taste
1/2 tsp baking powder
1/3 cup semisweet chocolate chips
Confectioners sugar for dusting the top, optional

Line an 8- or 9-inch square pan with a sheet of foil, letting it extend 1 inch over the sides; butter the foil. Preheat the oven to 350 degrees. In a medium saucepan over low heat or in a medium microwave-safe bowl, melt unsweetened chocolate and butter or margarine, stirring until smooth; cool slightly. Whisk eggs in. Whisk in sugar, jam and liqueur, if using. Stir in flour, salt, baking powder and chocolate chips until incorporated. The mixture will be thin. Pour into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed with fingertips. Let cool in pan 5 minutes; lift foil out of pan and cool completely.

The cake may be wrapped and held at room temperature for up to 3 days or frozen.

Before serving, cut into squares, approximately 1 1/2 inches each. Dust the tops lightly with confectioners sugar, if desired.

Makes 25 squares.


Step-by-Step in Pictures

In a medium saucepan, melt unsweetened chocolate and butter, then whisk in the eggs...

Then whisk in the sugar, jam, and liqueur (optional)...

Stir until smooth...

Stir in the flour, salt, and baking powder...

Stir in the chocolate chips...

Spread the batter into a greased, foil-lined baking pan...

Bake at 350 degrees for 25 to 30 minutes...

Cut into squares to serve...

Financiers au Chocolat, A.K.A. Individual Chocolate Almond Cakes

I'm always looking for an excuse to use my almond extract. I don't get many opportunities because I serve some pretty picky eaters, and for some reason, almond extract goes hand-in-hand with nuts, raisins, onions, and a few other most-commonly-avoided ingredients among friends (and children....huh, strange coincidence). This is so annoying since I love all those foods! But I decided I would make these chocolate almond cakes because they sound excellent, easy, and I'd be offering them at a party attended by mature palates. The sissies can just deal!

The recipe is inherently good because of its author, David Lebovitz. But one taste and you don't need to be sold based on author. The instructions say to finely grind the almonds, but I left mine slightly coarser because I wanted some crunch in the cakes. Either way works great. And don't you just love the French name? Financiers au Chocolat. It's so pompous and showy in all the right ways! It allows a silly little home baker like me the chance to make something that sounds way harder than it is, as if I attended a cooking school in Paris or something.

If you're a fan of almonds, then you're in for a treat.


Financiers au Chocolat, A.K.A. Individual Chocolate Almond Cakes
Recipe by David Lebovitz in The Sweet Life in Paris

Makes 15.

6 tablespoons (90 g) unsalted butter, plus more for greasing the pan
1 cup (90 g) sliced almonds
3 tablespoons (25 g) unsweetened Dutch-process cocoa powder (preferably Valrhona)
1 tablespoon (10 g) flour
1/8 teaspoon salt
3/4 cup (90 g) confectioners' sugar
1/3 cup egg whites, at room temperature
1/4 teaspoon almond extract

1. Preheat the oven to 425 degrees F. Lightly butter mini-muffin tins or a silicone baking mold with 1-inch round indentations and place on a sturdy baking sheet.

2. Melt the butter in a small saucepan and set aside until room temperature.

3. In a food processor or blender, finely grind the almonds with the cocoa, flour, salt, and sugar.

4. Transfer the mixture to a medium bowl.

5. Stir the egg whites and almond extract into the ground almond mixture, then gradually stir in the melted butter until smooth and fully incorporated.

6. Spoon the batter into the molds, filling them three-quarters full.

7. Bake for 10 to 15 minutes, until slightly puffed and springy to the touch. Remove from the oven and cool completely before removing from the molds.

Storage: Once cooled, financiers can be kept in an airtight container at room temperature for up to one week. The batter can also be made, then chilled and baked up to five days later.


Step-by-Step in Pictures

Finely grind together the almonds, cocoa, flour, salt, and sugar in a food processor...

Transfer that dry mixture to a bowl and stir in the egg whites and almond extract...

Stir in the melted butter...

Mix just until incorporated...

Spoon the mixture into greased muffin cups, filling them 3/4 full...

Bake at 425 degrees F for 10-15 minutes...

Let cool in the pan completely, then carefully remove from the pan...

Chocolate Pound Cake

This is the recipe where I ran out of sugar and butter and almost eggs. That's because I didn't register in my brain at the time that pound cake, by definition, requires a lot of heavy duty ingredients. In fact, the ratio of sugar to flour to fat is usually 1:1:1. In other words, I'd need 3 cups of sugar, 3 cups of flour, and 3 sticks of fat (1 stick of butter, 2 sticks of shortening). Plus 5 eggs. Yes, it's very possible to run out of ingredients if you don't plan ahead. And yes, that's what happened to me. Late night run to the grocery store to finish making this cake.

But oh boy it is worth it! Pound cake is a dense cake. It takes an hour and a half to bake! You can even pick the slice up with your hand rather than a fork because it won't crumble or break off. It's not at all diet food, but it's also heavier tasting and therefore you don't need the same size slice you'd take if it were a devil's food cake. One of these pound cakes and you can easily serve 25 or 30 people. Have a glass of milk ready, too.

The recipe comes from the cookbook spinoff All Cakes Considered from NPR's All Things Considered. I totally relate to this cookbook and the author Melissa Gray because she is the "Cake Lady" for the NPR staff, bringing in baked goods each Monday. I am the Cake Lady for my office, though I don't have a schedule quite as disciplined and regular as Gray. Maybe that will come with time...


Chocolate Pound Cake
Recipe by Melissa Gray in All Cakes Considered

3 cups all-purpose flour
3 cups sugar
1/2 cup unsweetened cocoa
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup shortening
1 1/4 cups milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
5 large eggs

1. Position a rack so the cake will sit in the middle of the oven and preheat the oven to 325 degrees F. Line the bottom of your pan with parchment paper and spray the sides and bottom with baking spray.

2. In the bowl of an electric mixer, dry whisk the flour, sugar, and cocoa together.

3. Gradually add the butter, shortening, and milk and beat on medium speed until smooth.

4. Add the baking powder and salt, and beat until incorporated.

5. Still on medium speed, add the vanilla extract and then add the eggs, one at a time, beating after each addition.

6. Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a toothpick or thin knife inserted in the center comes out clean.

7. Cool the cake in the pan for 10 minutes. Remove the cake from the pan and flip it onto a rack or plate. Continue cooling the cake.


Step-by-Step in Pictures

Dry whisk the flour, cocoa powder, and sugar in a mixing bowl...

Add the butter and shortening...

Then add the milk...

Then add the baking powder and salt...

Now add the vanilla and mix well...

Mix in the eggs...

Spread the batter into the prepared pan...

Bake for an hour and a half at 325 degrees F...

Let cake cool completely before slicing and serving...

Look how dense!

Slice and serve!

Peach Cake with Cream Cheese Frosting

What a happy cake. It's unintimidating and friendly and colorful. You can make it all year round because it uses canned peaches instead of fresh (though fresh will work, too). It's got a beautiful cross section with bright spots of yellow peaches peek-a-booing out. And cream cheese frosting is always a hit with guests. Author Melissa Gray is my new best friend!

I made this cake in my mom's kitchen, and one of many special things about that (aside from the obvious - being in the company of my mother, which is always a treat), was that I was able to use my grandmother's tube pan to bake the cake. My mom has a lot of her mom's baking equipment. I never had a chance to meet my grandmother, but getting to use the exact same items she once used makes me feel like she's in the room with me. I know that she and I would have been great friends.

My grandmother was an avid baker, just like my mom and me. Baking must be hereditary. And Bubbe, this cake's for you!


Peach Cake with Cream Cheese Frosting
Recipe by Melissa Gray in All Cakes Considered

For the cake
3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sliced peaches, preferably canned
1/2 cup chopped nuts (optional)

For the frosting
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon ground ginger

To make the cake
1. Center a rack and preheat the oven to 375 degrees F. Prepare the cake pan by lining the bottom of a 10-inch tube pan with parchment paper and spraying the sides and bottom with baking spray.

2. In the bowl of a mixer, combine the eggs, sugar, and oil. Mix on medium speed until just blended.

3. In a separate bowl, dry whisk the flour, salt, baking soda, and cinnamon together. Add to the egg mixture and beat until just combined. The batter will be sticky.

4. With a spatula and/or wooden spoon, fold in the peaches and nuts.

5. Pour the batter into the prepared cake pan and bake for 50 minutes, or until the cake tests done.

6. Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack. Allow to cool completely.

To make the frosting
7. With the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.

8. Gradually add the confectioners’ sugar and ginger. Beat until smooth.

9. Apply the frosting to the cooled cake.


Step-by-Step in Pictures

Grease and flour a 10-cup tube pan (this exact one was my grandmother's!)...

Combine the dry ingredients and set aside...
Mix the eggs, sugar, and oil...
Add the dry ingredients to the egg mixture...
The batter will be sticky and light brown colored...
Drain the peaches (if canned, they come with syrup you'll need to discard) and slice each one in half if you want smaller pieces...
Add the peaches and nuts to the batter...

Fold them in to incorporate but don't overmix...

Pour batter into the prepared baking pan...

Bake at 375 degrees F for about 50 minutes...

Let cool completely...

To make the frosting, beat together the cream cheese, butter, and vanilla...

Add the confectioners' sugar and ginger...

Mix until of spreading consistency...

Spread the frosting on the cake, garnish with nuts if desired, slice and serve!