Need a spectacular birthday cake for my 16 yr. old grandson - he loves chocolate so does anyone have
- Thread starter elaine
- Start date
Elaine - this Black & White Cake was wonderful - only
change I'd make to it is I'd add an extra egg yolk next time I make it
http://www.foodnetwork.com/recipes/food-network-kitchens/black-and-white-layer-cake.html
change I'd make to it is I'd add an extra egg yolk next time I make it
http://www.foodnetwork.com/recipes/food-network-kitchens/black-and-white-layer-cake.html
If you have the time, this cake is stunning: Death by Chocolate by Marcel Desaulniers
It made him famous a few decades back. Rightly so.
http://baking.food.com/recipe/death-by-chocolate-a-la-trellis-356724
It made him famous a few decades back. Rightly so.
http://baking.food.com/recipe/death-by-chocolate-a-la-trellis-356724
...or, for pure lovely chocolate, make CathyZ's flourless chocolate cake.
http://eat.at/swap/forum6/66_Flourless_Chocolate_Cake
http://eat.at/swap/forum6/66_Flourless_Chocolate_Cake
This is one of my favs, from deb - REC: Best Dark Chocolate Cake Ever
I made this in three layers as she recommends, it is really delicious!
http://blog.divaentertains.com/2012/12/best-dark-chocolate-cake-ever/
I made this in three layers as she recommends, it is really delicious!
http://blog.divaentertains.com/2012/12/best-dark-chocolate-cake-ever/
Here's an idea of what Marcel's layered cake looks like.
http://www.recipelink.com/cookbooks/2000/0688162975_3.html
http://www.recipelink.com/cookbooks/2000/0688162975_3.html
cynupstateny
Well-known member
I gained 2 pounds looking at the picture!
This cake haunts my dreams: NYT's Devils Food Cake w Black Pepper Buttercream
Sounds very odd, but the black pepper works as a backnote and adds dimension. You'd never know it was there if it wasn't mentioned in the title.
http://cooking.nytimes.com/recipes/1016313-devils-food-cake-with-black-pepper-buttercream
Sounds very odd, but the black pepper works as a backnote and adds dimension. You'd never know it was there if it wasn't mentioned in the title.
http://cooking.nytimes.com/recipes/1016313-devils-food-cake-with-black-pepper-buttercream
Maida Heatter has a ginger lemon cake with pepper that does the same. Great burn
at the back of the throat that makes you "think" it's from the lemon. She called for white pepper so it's not noticeable in the finished product. I spent 15 minutes picking white peppercorns out of a mélange to have enough to grind.
Well worth it.
at the back of the throat that makes you "think" it's from the lemon. She called for white pepper so it's not noticeable in the finished product. I spent 15 minutes picking white peppercorns out of a mélange to have enough to grind.
Well worth it.
REC: White Petter & Ginger Lemon Cake---Maida Heatter...
White Pepper and Ginger Lemon Cake
Recipe By: Maida Heatter
Serving Size: 10
Ingredients:
Finely grated rind of 2 large lemons
2 tablespoons lemon juice
1/2 ounce fresh ginger, grated
3 cups sifted all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon double acting baking powder
1/2 teaspoon salt
2 teaspoons white pepper, moderately packed, f
8 ounces unsalted butter
1 3/4 cups sugar
3 large eggs
1 cup buttermilk
Directions:
1. Preheat oven to 325 F and place rack 1/3 up from the bottom. Butter a 10-12 cup tube pan, even if it is non-stick. Dust with fine dry breadcrumbs, tapping out excess.
2. Mix rind and juice in a small bowl. Add ginger.
3. Sift together flour, baking soda, baking powder, salt, and pepper and set aside.
4. Beat butter til soft in a large bowl with an electric mixer. Add sugar and beat another minute. Add eggs individually incorporating after each addition.
5. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions while beating on a low speed. Remove from mixer and add lemon mixture.
6. Turn into prepared pan - batter will be heavy. Bake 1 hr and 15 - 20" until cake tester comes out clean and dry. Let the cake stand in the pan for 5-10". Turn onto a rack, right side up, over a large piece of foil.
7. LEMON GLAZE: (this should be mixed as soon as the cake is put in the oven)
8. Stir 1/3 c lemon jiuice and 1/2 c sugar together and let stand while the cake is baking.
9. When the cake is removed from the pan, stir the glaze and with a pastry brush, brush it all over the cake, including the hole. Let stand until cool. Transfer to a platter.
NOTES : This is even better if it ages for a day or two - the spicy hotness cools a bit as it ages - covered with plastic wrap.
White Pepper and Ginger Lemon Cake
Recipe By: Maida Heatter
Serving Size: 10
Ingredients:
Finely grated rind of 2 large lemons
2 tablespoons lemon juice
1/2 ounce fresh ginger, grated
3 cups sifted all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon double acting baking powder
1/2 teaspoon salt
2 teaspoons white pepper, moderately packed, f
8 ounces unsalted butter
1 3/4 cups sugar
3 large eggs
1 cup buttermilk
Directions:
1. Preheat oven to 325 F and place rack 1/3 up from the bottom. Butter a 10-12 cup tube pan, even if it is non-stick. Dust with fine dry breadcrumbs, tapping out excess.
2. Mix rind and juice in a small bowl. Add ginger.
3. Sift together flour, baking soda, baking powder, salt, and pepper and set aside.
4. Beat butter til soft in a large bowl with an electric mixer. Add sugar and beat another minute. Add eggs individually incorporating after each addition.
5. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions while beating on a low speed. Remove from mixer and add lemon mixture.
6. Turn into prepared pan - batter will be heavy. Bake 1 hr and 15 - 20" until cake tester comes out clean and dry. Let the cake stand in the pan for 5-10". Turn onto a rack, right side up, over a large piece of foil.
7. LEMON GLAZE: (this should be mixed as soon as the cake is put in the oven)
8. Stir 1/3 c lemon jiuice and 1/2 c sugar together and let stand while the cake is baking.
9. When the cake is removed from the pan, stir the glaze and with a pastry brush, brush it all over the cake, including the hole. Let stand until cool. Transfer to a platter.
NOTES : This is even better if it ages for a day or two - the spicy hotness cools a bit as it ages - covered with plastic wrap.
Julia Child's Bombe aux trois Chocolats. many parts can be made ahead
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29610
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29610