Category Archives: Cake

Kahlua Chocolate Cake Donuts

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I made donuts!

Because I just finished the hardest exam I ever took in my life.

Because it’s raining outside.

Because I’m a chocoholic and I honestly don’t care for bikini season.

Just because. Do we ever need a reason to eat 3 donuts in one sitting?

kahlua chocolate cake donuts

These are nothing like your typical old fashioned cake donuts. These have an added kick – kahlua. Bet grandma never added that to her donuts!

I had some kahlua sitting in the cabinet so I decided to add it in the glaze. Probably one of the bestest decisions I’ve ever made.

Normally, I’m not so much of a fan of cake doughnuts. It’s yeast risen, fluffy and tender counterpart always won my heart (and stomach). When I’m at home though, I haaateee deep frying because the smell of oil clinggss to my hair and clothes. So I decided to give baked doughnuts a go!

These did not disappoint! I had 3 in one sitting and now my waistline hates me.

If you normally like fluffier donuts too, I’d suggest giving these a try! The cake had a tender crumb and held it’s moisture out even after hours of sitting out on the counter. The cocoa added just the right touch of chocolate flavour. Kahlua – the star of the show – heightened all the flavours, it was so so SO good. If you don’t have kahlua on hand or you don’t like the taste of it, vanilla extract works perfectly too!

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Kahlua Chocolate Cake Donuts

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tbsp unsalted butter, melted
1 tsp pure vanilla extract

1 1/4 cup powdered sugar
3 tbsp unsweetened cocoa powder
big pinch salt
2 to 4 tbsp milk
2 tsp kahlua or pure vanilla extract

Place a rack in the upper third of the oven and preheat oven to 325  degrees F.  Spray a doughnut baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a small bowl, whisk together brown sugar, buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.

Transfer to the batter to a piping bag or use a small spoon to portion batter into the prepared doughnut baking pan.  Fill until 2/3 full.

Bake doughnuts for 11 to 13 minutes or until a toothpick inserted into one of the doughnuts comes out clean.  Allow to rest for five minutes before removing doughnuts to cool completely.

To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.

Dip one side of each doughnut into the chocolate glaze.  Shake off some of the excess glaze.

Adapted from Joy the Baker 

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Deconstructed Lime Meringue Pie Cake

Confused by the title?

Lemme break it down for you.

What we have here is:

Vanilla Cake.

Lime Curd.

Graham Crumb.

Swiss Meringue Buttercream.

Essentially, what we have is pie… but in cake form. 

Let’s forget the resolutions for a day and eat this cake shall we?

lime meringue pie cake 2

lime meringue pie cake lime meringue pie cake 5 lime meringue pie cake 6 lime meringue pie cake 7 lime meringue pie cake 8 lime meringue pie cake 9 lime meringue pie cake 10 lime meringue pie cake 11 lime meringue pie cake 12

Ingredients

Vanilla Cake

1 1/2 cups self-rising flour (1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated/castor sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract or vanilla bean paste

Lime Curd

2/3 cup granulated sugar
1/2 cup fresh lime juice
2 tsp finely grated lime zest
2 eggs
1/2 cup unsalted butter

Graham Crumb (totally just played around with proportions until I liked it. I encourage you to experiment too!)

1/2 cup graham cracker crumbs
1/4 cup milk powder
2 tbsp cornstarch
2 tbsp sugar
1/2 tsp salt
1/4 cup butter, melted
1/4 cup graham cracker crumbs (used separately from 1/2 cup graham cracker crumbs)
4 ounces white chocolate, melted

Swiss Meringue Buttercream

5 large egg whites
1 cup granulated sugar
Pinch of salt
2 cups unsalted butter
1 1/2 tsp vanilla extract

How To

Vanilla Cake:

1. Preheat oven to 350 degrees F. Grease cake pan of choice.

2. In a small bowl, combine the flours and set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition.

4. Add the dry ingredients in parts, alternating with the milk and vanilla extract, end with adding flour. With each addition, beat until the ingredients are incorporated, taking care not to overbeat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended.

5. Carefully pour the batter into greased cake pan. Slap the bottom of the pan against a counter/floor to get rid of air bubbles. Bake for 20-25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cake in the pan completely before handling.

Lime Curd:

1. Whisk sugar, lime juice, lime zest, and eggs together in a metal pot.

2. Place pot on medium low heat and gently whisk until mixture thickens.

3. Remove pot from heat and pour the curd through a sieve into a bowl to remove zest/chunks of egg.

4. Cover with saran wrap, making sure saran wrap touches surface of curd, and place in fridge until needed for cake assembly.

Graham Crumb:

1. Preheat oven to 250 degrees F

2. Combine 1/2 graham crumbs, milk powder, cornstarch, sugar and salt in a bowl. Whisk to combine. 

3. Pour melted butter into bowl and use spatula to toss until evenly coated.

4. Spread the mixture on a baking sheet lined with parchment. Bake for 20 mins. Now you have clusters of crumbs.

5. Put the crumbs back into the bowl and toss with another 1/4 of graham cracker crumbs.

6. Pour melted white chocolate over the clusters and toss until evenly coated.

7. Place bowl in fridge, but toss the crumbs every 5 minutes. You are done when the white chocolate is hardened and no longer sticky.

Swiss Meringue Buttercream:

1. Combine egg whites, sugar and salt in a metal bowl of a standmixer over a pot of simmering water. Whisk constantly by hand until the liquid looks frothy and all the granulated sugar is dissolved.

2. Place bowl on standmixer and use wire whisk to whip the mixture on medium speed until you reach soft peaks. Then increase to high speed to reach stiff peaks. Mixture should be glossssssy.

3. Add butter in small chunks and continue whipping until all butter is dispersed and melded into the mixture. At some point your buttercream will look like it’s curdling – DON’T PANIC. It’s totally normal.

4. Switch over to paddle attachment and beat the buttercream to remove air bubbles.

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Spiderman Cake for C’s 21st Birthday

***Update: I’ve included a complete nutrition facts table for you, eat at your own risk 😛 scroll to the bottom for the tables! 

C turned 21 last week!

If you have been reading my blog for a while, you may recall him from his birthday last year here! He has also appeared in all the posts for my birthdays: 18th, 19th, 20th.

We have this ongoing tradition where we have to arrive at each other’s house to celebrate when the clock strikes 12 on our birthdays. Great tradition right? I take full credit for this idea. Sorry C, but you know it’s true 😛

Since I’ve been kicking his butt on the playground in 2001, we’ve been reallly good friends, if not best friends. We just understand each other really well. Sometimes I don’t even have to say anything but he’ll know exactly what is on my mind.

A friendship like that needs to be celebrated… with cake! Months before his birthday (so that he won’t suspect a thing!), I asked him who his favourite superhero is. I thought he would say that it’s Iron Man, but nope it’s actually Spiderman! I was so relieved to hear that because a spiderman cake is much much much easier to make.

I also got him a spiderman poster which he absolutely loved! I spent quite some time deciding between a couple posters because I wasn’t sure where his poster tastes lie. Real glad he liked what I chose in the end. Phew.

Here’s our annual blurry-blue-background picture:

c's 21st

Spider-man, spider-man, does whatever a spider-man can

c's 21st

Spins a web, any size, catches thieves, just like flies. Look out! Here comes the spiderman!

c's 21st

Here’s how I did it:

1. Smash up some oreos to make the cookies and cream cream filling

c's 21st

2. Torte and fill 3 chocolate cake layers with cookies and cream frosting.

c's 21st

3. Cover with red fondant. Cut out 2 eye pieces from white fondant. (I used homemade marshmallow fondant) Then pipe the spider web design using black royal icing.

c's 21st

4. Eat!

c's 21st

And that’s it! Seriously, it is a lot simpler than it looks. Especially if you use commercial fondant and royal icing.

c's 21st

Ingredients

Cake

  • 3 cups sugar
  • 2 2/3 cups all-purpose flour
  • 1.12 cups cocoa (any kind will do here, but use the best that you have on hand)
  • 3 teaspoons baking soda
  • 1.5 teaspoon baking powder
  • 1.5 teaspoon salt
  • 3 eggs
  • 1.5 cup buttermilk or sour milk*
  • 1.5 cup strong black coffee OR 3 teaspoons powdered instant coffee plus 1.5 cup boiling water
  • 3/4 cup vegetable oil
  • 1.5 teaspoon vanilla extract

Cookies and Cream Frosting

  • 4 cups heavy cream, COLD
  • 1 cup powdered sugar
  • 27 Oreo cookies, crushed
  • 2 tsp vanilla

How To

1. Heat oven to 350°F. Grease and flour 3 10-inch round baking pans

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it….it can turn to butter if you let it go too long). Fold in crushed cookies.

5. Fill and cover cake with frosting right after you make the frosting. I made the mistake of using a whip cream based frosting. Whip cream doesn’t sit out too well, so I would recommend stabilizing it with some skim milk powder if you have it. It will save you a lot of pain later!

Cake adapted from Hershey’s and frosting adapted from Confessions of a Cookbook Queen

Nutrition Facts

spiderman cake facts

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