Category Archives: cake

Raspberry Mousse Chocolate Cake

In preparation for my move, I need to eat everything out of my freezer. I always keep an emergency bag of frozen raspberries as they can be turned into an amazing fast dessert. They made a great filling for a rich chocolate cake. I brought this to work and make everyone’s day.

Chocolate Cake:
3/8 cup cocoa
21cups flour
3/4 teaspoons baking powder
3/8 teaspoon baking soda
3/8teaspoon salt
1 cups sugar
1/4 cup butter flavored shortening
1 extra large egg
1/2 cup milk
1/2 tablespoon vanilla extract

Grease 4 4-inch spring form pans. Preheat the oven to 350 degrees.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, egg, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.

Pour the batter into the cake pans and bake for at least 30 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for 5 minutes then turn out onto a wire rack and cool completely. Cut the cooled cake into two rounds.

Raspberry Mousse Filling:
10 oz bag frozen raspberries
1 cup sugar
1 envelope unflavored gelatin
1 ½ cup heavy cream

Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through. Run the raspberries through a strainer and into a new saucepan. Add the gelatin to the raspberries and heat until the gelatin is dissolved. Remove from the heat and set aside.

In the bowl of an electric stand mixer, whip the heavy cream until it form soft peaks. Fold the cooled raspberries into the whipped cream.

Divide the filling evenly between the four cakes to make a double layer cake.

Ganache:
1 1/2 cup semisweet chocolate chips
½ cup heavy cream
1 pint fresh raspberries

Place the chocolate and cream in a metal bowl over a pot of water on medium high heat. Stir the chocolate with a rubber spatula until the chocolate is completed melted. Take the chocolate off of the pot of water and set aside till the chocolate thickens enough to work with it.

Place the cakes on top of the rack and cover with the cooled ganache. Decorate the tops with the raspberries and cool over night before serving.

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Better Than Store Bought

When Victor asked me to make a birthday cake for his best friend Ryan, I figured it would be a chance to show off my professional skills. Victor of course didn’t help me choose the flavor, so I went with my all time favorite, chocolate and raspberry.

Chocolate Raspberry Celebration Cake

Chocolate Cake:
¾ cup cocoa
2 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups sugar
½ cup butter flavored shortening
3 eggs
1 cup milk
1 tablespoon vanilla extract

Grease a 13 by 9 inch rectangle cake pan and line the bottom with parchment paper. Preheat the oven to 350 degrees.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, eggs, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.

Pour the batter into the cake pan and bake for at least 45 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for 5 minutes then turn out onto a wire rack and cool completely.

Vanilla Cake:
2 3/4 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups sugar
½ cup butter flavored shortening
3 eggs
1 cup milk
2 tablespoons vanilla extract

Grease a 13 by 9 inch rectangle cake pan and line the bottom with parchment paper. Preheat the oven to 350 degrees.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, eggs, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.

Pour the batter into the cake pan and bake for at least 45 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for 5 minutes then turn out onto a wire rack and cool completely.

Filling:
½ cup egg whites
1 cup sugar
3 sticks butter, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup thawed frozen raspberries
1 jar of raspberry jam

Combine the egg whites and sugar in a metal bowl. Beat with a balloon whisk to combine. Place the bowl over a pot filled with water and heat on medium heat. Keep beating the eggs to dissolve the sugar and the mixture will start to thicken and turn white. When the grit is gone from the eggs, about 20 minutes later, transfer the egg whites to a stand mixer and beat on high to form soft peaks.

Fold the room temperature butter into the eggs and continue to beat on high. Add the salt, vanilla and raspberries and beat one last time to combine.

Ganache:
1 16 oz bag semisweet chocolate
½ cup heavy cream
2 pints fresh raspberries

Place the chocolate and cream in a metal bowl over a pot of water on medium high heat. Stir the chocolate with a rubber spatula until the chocolate is completed melted.

Take the chocolate off of the pot of water and set aside till the chocolate thickens enough to work with it.

Assembly:
Cut each cake in half to make four pieces, each 6 ½ inches by 9 inches. Cute each of the 4 cake pieces in half vertically so that you have two thinner layers from each piece. You will have 4 pieces of vanilla and 4 pieces of chocolate cake.
On a wire rack, alternate layers of vanilla and chocolate cake with the raspberry butter cream and the raspberry jam. This makes enough for 1 five layer and 1 3 layer cake or 1 giant 8 layer cake.

While still on the wire rack, ice the cake with the chocolate ganache. Gently transfer the cake to a cardboard cake square and finish decorating with the extra ganache and fresh raspberries. Refrigerate the cake overnight to set. Let the cake sit out for at least one hour before serving.

Crowd Favorite

I think celebrations must be toasted with sweets. And for my special occasions, I don’t leave anything to chance. (I like to make my own birthday cake.) For my graduation from Stern I made sure that I made the celebration cake. My family was in town and I know what they like: rich and intense fruit mousse cakes. This makes a giant cake and is best when you serve it all at once. There was plenty to give away to the neighbors.

Raspberry and White Chocolate Mousse Celebration Cake

1 bag frozen raspberries
zest of one lime
1 cup sugar
1 tablespoon cornstarch
2 tablespoons water

8 ounces white chocolate, finely chopped
3 large eggs, separated
½ teaspoon cream of tartar
¼ cup sugar
½ cup heavy cream
1 teaspoon vanilla extract
pinch of salt

1/2 pound fresh savoiardi or pound cake slices
1/3 cup water
½ cup sugar
½ cup framboise, raspberry liquor

¼ cup heavy cream
2 tablespoons sugar
1 pint raspberries

In a saucepan on medium head, cook the frozen raspberries, zest and sugar until bubbling. Mix the cornstarch and water into a slurry. Quickly stir the slurry into the raspberries, stirring until it turns clear and thick. Set aside to cool.

Beat the egg yolks until they are thick and turn a light lemon color, set aside. Melt the chocolate in a pan over another plan filled with one inch of water (or a double boiler). Beat it with a wire whisk while cooking to make sure it is thoroughly melted. Let it sit at room temperature, stirring occasionally to make sure it doesn’t turn back to a solid block. Mix the yolks into the cooler chocolate, making sure that the yolks are not scrambling.

Wisk the egg whites, sugar and cream of tartar in a stand mixer. Mix until the whites form stiff peaks. Slowly fold in the chocolate mixture. Whip the cream, vanilla and salt until stiff peaks form. Fold it into the chocolate and egg mixture. Cover and refrigerate while you finish making the other parts of the cake.

Heat the water and sugar in a saucepan until the sugar is dissolved. Mix in the liquor and pop in the refrigerator to cool.

Dip the cake in the sugar and liquor mixture. Line the sides and bottom of a 10-inch spring form pan with the cake. Add in half of the raspberry mixture and smooth. Layer it with one half of the mousse. Dip the rest of the cake in the sugar and liquor and layer on top of the mousse. Continue to layer with the raspberries and then the rest of the mousse. Refrigerate over night, covered.

Just before serving wash and drain the raspberries. Then whip the cream and sugar until stiff peaks form. Put the whipped cream into a plastic bag. Remove the collar on the cake. Pipe the whipped cream into patterns on the top of the cake and fill in the rest of the area with fresh raspberries. Serve immediately.

I’m dreaming of a chocolate Christmas

To me, Christmas means desserts. This year I spent Christmas eve in New York City with some of my closest friends. It took two days for me to make this cake and it was worth every second. This is so rich and impressive looking. Unfortunately after just one piece, I was satiated.

Chocolate Strawberry Mousse Cake

Cake
2 cups and 2 tablespoons all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon dalt
2 cups sugar
¾ cup cocoa
½ cup shortening
3 eggs
1 cup milk
1 tablespoon vanilla

Mousse
2 pints strawberries, stems removed
16 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces white chocolate, broken into 1/2-ounce pieces
6 egg whites
2 tablespoons granulated sugar
1 cup heavy cream

Ganache
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into 1/2 ounce pieces

Garnish
1 cup heavy cream
¼ teaspoon vanilla

Pre heat the over to 350 degrees. Heavily grease one 10 inch round cake plan.

Combine all of the dry ingredients in the bowl of an electric stand mixer with a spoon. Put the bowl into the mixer and add all of the wet ingredients. Beat the batter on low with the balloon whisk. Once the ingredients look combined, scrap down the sides with a rubber spatula and then mix the batter on high till it turns a lighter brown color. Pour the cake batter into the cake pan and cook for at least 3o minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan, on top of a wire rack, for 10 minutes. Invert the cake onto the wire rack and gently tap the bottom of the pan. Lift the pan and let the cake cool completely on the wire rack. Once the cake is cooled, using a serrated knife, cut the cake into two equal rounds.

To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 10 strawberries and then strain it, to remove the seeds, so that it yields ½ a cup of puree. Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.

Assemble a 10 inch springform pan. Place one layer in the bottom of the pan, trim ever so slightly, if necessary to get it to snuggle fit. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange the reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute the rest of the mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse and gently press into position. Refrigerate the cake for 2 hours (do not freeze).

Make the ganache. Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.

Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.

Whip the heavy cream and vanilla until it is full and thick. Transfer the whipped cream into a piping bag fitted with a star tip. Pipe rosettes around the edge of the cake and a large one in the center of the cake. Place a strawberry, stem side down, into each whipped cream rosette. Refrigerate the cake for 30 minutes.

Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.