milk chocolate chip cake

Made for a friend's birthday who isn't a fan of dark chocolate, I used this recipe as a guide: http://www.bonappetit.com/magazine/2008/09/chocolate_cake_with_fleur_de_sel_caramel_filling

The cake is the same there as it is here, but the ganache changes and is made using milk chocolate and no caramel filling (as milk is much sweeter than dark chocolate.

Bring 3 C heavy cream to a simmer (steam rising off the pan) and remove from heat. Combine with 1.5 pounds milk chocolate chips in a bowl and whisk to combine until thoroughly mixed. Add a generous dash of cinnamon if you like. Place in refrigerator.

Preheat the oven to 350 degrees and grease 3 shallow or two deep cake pans, about 9" in diameter.

In a bowl, sift/mix together 2 C sugar, 1 3/4 C all purpose flour, 3/4 C unsweetened cocoa powder, and 1 1/2 tsp each of baking powder and soda. Add 1 C whole milk, 2 large eggs, and 1 stick melted butter. Once the ingredients are combined, add 1 C strong coffee to the mix. Divide the batter evenly amongst your pans and bake for 32 minutes.

Once the cake is done, allow to cool completely and then gently remove from pans. Place a layer onto a surface you can use to construct and serve the cake - I use a cake container. Cover the layer with ganache and evenly spread more chocolate chips. Place the second layer op top of the first and again cover with ganache. Follow with your third layer, if you have one, or finish by evenly spreading the top and sides of the cake with the remaining ganache. freeze or refrigerate until ready to serve.

coconut-heavy carrot cake

I made this a little last minute, so I didn't have pineapple or walnuts, two traditional carrot cake ingredients, but the cake was a big hit anyway!

Preheat the oven to 350 F and grease a 9 x 13 cake pan.

Grate a few carrots, to make 2.5 C grated carrot. Place in a large bowl and beat in three eggs. Spice liberally with ground cloves, cinnamon (vietnamese if possible), ginger, nutmeg and vanilla extract. Add 1/2 C smart balance and 1/2 C vegetable oil. Beat in 1.5 C white sugar, or brown if you have it on hand. Add 1/2 C raisins and 1/2 C coco creme (coco lopez) and 1/2 C sweetened shredded coconut. Finally add 2 cups all purpose flour (whole wheat if you have it) and 2 tsp baking soda. Pour the batter into the pan and bake for 1 hour. Remove and cool completely, then frost with cream cheese frosting.

Frosting: use about 2 tbsp neufchatel cream cheese and 2 tbsp smart balance. Use a form to blend together until smooth and completely blended. Add about a cup of confectioners sugar and a few drops of vanilla extract and cream together until blended. Gradually add more sugar, using a few drops of hot water to keep the mixture smooth until frosting is sweet and thick (probably about 3 cups).

lemon poppyseed cake!

This cake is great with a glaze or without and can also be made into muffins.

Heat the oven to 325 F.

In a bowl, mix 2 C all purpose flour with 2 tsp of baking powder and 1 tsp salt.

In a separate bowl, soften or melt 1 C butter (unsalted) and cream together with 2 C granulated white sugar until light and fluffy. Beat in 3 eggs, one at a time. Add zest of one lemon and a little lemon extract. Add a couple tablespoons poppy seeds. Slowly mix in 1 C sour cream, alternating with the flour mixture. Pour batter into a greased bundt pan or muffin tins. Bake 1 hr for a cake, and for the muffins, when an inserted toothpick comes out clean.

Lemon glaze:

Blend 2-3C confectioners sugar with 1 tbsp soft butter and 1 tbsp fresh lemon juice. Pour over cooled cake.