Cake | Fake Ginger

Everyday Chocolate Cake

January 10, 2013 in cake

I made this cake for the first time over a year ago. I remember that my husband was out in the field for a month and that my kids and I ate it for dinner one night. It was gone so quickly that I didn’t have a chance to take photos!

So when bittersweet chocolate came up as this week’s Thursday theme I immediately thought of this cake. I’ve kind of been looking for an excuse to make it again so even though it technically doesn’t have bittersweet chocolate in it, I had to go for it. It is exactly as the name implies: a no-fuss chocolate cake that you can throw together in just over an hour. It has no frosting but a dusting of powdered sugar or some whipped cream both make perfect toppings.

Next time you’re craving something chocolatey but don’t have the energy for something fancy, make this. Just trust me. And to go with that you should make Nicole’s Italian Hot Chocolate with Orange Scented Whipped Cream because what goes better with chocolate than more chocolate?

One year ago: Slow Cooker Red Beans & Rice
Three years ago: Triple Chocolate Brownies

Everyday Chocolate Cake

from Smitten Kitchen

Ingredients

1/2 cup (1 stick or 4 ounces) unsalted butter, softened

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions

Preheat the oven to 325F. Butter and lightly flour a 9x5x3-inch loaf pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla.
Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

http://fakeginger.com/2013/01/10/everyday-chocolate-cake/

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Mississippi Mud Cake with Espresso Bourbon Glaze

January 3, 2013 in cake

I’ve never been a big fan of resolutions. I’m just too impulsive to wait for a new year to roll around to set a goal. When I decide I want to do something, I want to do it RIGHT THEN and that’s it. That said, last year I did set a goal to read 50 books. And I failed miserably. I only made it to 28 not because I didn’t have time but because I chose to fill my time watching LOST again and online window shopping. I know.

So this year – of course – I decided to set another book goal, this time only 35. And I’m already sucking at it.

I do love a new year though. It still feels like a fresh start, even though I don’t set specific goals for myself. I especially love that I got to buy a new planner!

This week’s Thirsty Thursday theme was “new” in honor of the new year and since I’m so sick of my drink photos, I decided to bake something. And I have no clue what this cake has to do with new other than the new bottle of Bourbon I bought recently but I do know that it’s so rich and delicious.

Nicole made a Mocha Magic Smoothie!

One year ago: Parmesan and Black Pepper Cornbread Biscotti
Two years ago: Best of 2010
Three years ago: Blueberry-Orange Bread

Mississippi Mud Cake with Espresso Bourbon Glaze

from Lick the Bowl Good

Ingredients

For the Cake:

2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons instant espresso powder

1/2 teaspoon salt

1 cup unsalted butter, cut into pieces

6 ounces unsweetened chocolate, finely chopped

1/2 cup brewed espresso

1 1/2 cups granulated sugar

1/2 cup bourbon

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

3/4 cup mini chocolate chips

3/4 cup chopped pecans or walnuts

For the Glaze:

6 Tablespoons unsalted butter, cut into pieces

6 Tablespoons packed light brown sugar

2 teaspoons instant espresso powder

6 Tablespoons heavy cream

1 1/2 cups powdered sugar

2 Tablespoons bourbon

Instructions

To make the cake:

Preheat oven to 350F. Grease a 12-cup Bundt and dust with flour; set aside.
Sift the flour, baking soda, espresso powder, and salt in a medium mixing bowl.
Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon.
Place the eggs, sour cream and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips and pecans.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for 5 minutes and then invert it onto a wire rack to cool completely.

To make Glaze:

Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the powdered sugar until smooth. Mix in the bourbon. Let cool for 10 minutes.
Place the cake, still on the wire rack, over a baking sheet (or parchment paper). Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 an hour. Slice and serve.
Store uneaten cake on a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

http://fakeginger.com/2013/01/03/mississippi-mud-cake-with-espresso-bourbon-glaze/

Tags: cake, chocolate
12 Comments »

Gingerbread Torte with Caramel Sauce

December 19, 2012 in cake

Oh man, y’all. Caramel and gingerbread aren’t things that I’d typically pair together but this torte? This torte is pretty fantastic.

Challenge Butter and Good Cook recently asked me to feature one of their recipes in honor of their Recipe for Caring contest that is currently happening. Three celebrity chefs created recipes for the contest and the winner will receive $5,000 for the charity of their choice. So definitely check out the contest and vote for your favorite! You’re automatically entered to win $2,500 just for voting! Challenge Butter and Good Cook were also kind enough to offer a giveaway to my readers so keep reading!

This torte is rich and moist and one of my favorite gingerbread treats ever. It’s just a bit spicy thanks to the cinnamon and ginger so it works perfectly with the super sweet caramel. It’s also incredibly simple to make and looks really impressive.

And now for the giveaway! Challenge Butter and Good Cook have offered a holiday bakeware set from Good Cook as well as some Challenge Butter coupons. Enter below!

a Rafflecopter giveaway

One year ago: Stollen
Two years ago: Rocket Rolls
Three years ago: Popcorn Brittle

Gingerbread Torte with Caramel Sauce

from Challenge Dairy

Ingredients

1/2 cup (1 stick) Challenge Butter

1/2 cup packed light brown sugar

1 egg

1/2 cup light molasses

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoonginger

1/2 teaspoon cinnamon

1/2 cup boiling water

For the Caramel Sauce

1 1/4 cups packed light brown sugar

1/2 cup (1 stick) Challenge Butter

1/2 cupwhipping cream

Instructions

Preheat oven to 350F. Cream softened butter with sugar. Add egg and molasses; beat well.
Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
Pour into a buttered 9-inch round spring form pan or cake pan. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm.

To make the caramel sauce:

Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes. Let cool slightly. Drizzle over slices of the torte before serving.

http://fakeginger.com/2012/12/19/gingerbread-torte-with-caramel-sauce/

Tags: cake, caramel, gingerbread, torte
24 Comments »

Coconut Semolina Cake

November 3, 2012 in cake

This is the final recipe I’ll be sharing from An Edible Mosaic and it’s a good one!

As the title says, it’s a cake made with semolina flour which gave it a gorgeous yellow color and a different texture – kind of like cornmeal. It’s also filled with coconut (I had to use sweetened – couldn’t find unsweetened at my store) and it’s soaked in a sugar syrup that makes it sticky and sweet and just plain delicious.

I was seriously amazed by this cake. I went into thinking I wouldn’t even like it but y’all, I had 3 pieces for lunch the day I made it. Yeah. Remember how I said I was doing the low-carb thing for awhile? That didn’t work out too well.

The best part of the cake is that the pan is brushed with tahini. And oh my goodness, it does magical things to the crust (outside?) of the cake. It got kind of crispy and tasted almost like peanut butter once it mixed with the flavors of the cake. Oh man, it was good.

My cake was a little bit crumbly which I blame on living in a desert not the recipe but once it soaked for a couple hours in that sugar syrup, it was good to go.

The original recipe is below but I did make a few changes: like I said, I used sweetened coconut. I also used sliced almonds because my store didn’t have whole blanched almonds.

One year ago: Honey BBQ Meatloaf
Two years ago: Crusty Italian Bread
Three years ago: Mac & Cheese

Coconut Semolina Cake

from An Edible Mosaic

Ingredients

For the sugar syrup:

1 cup (225 g) sugar

½ cup (125 ml) water

½ tablespoon fresh lemon juice

½ tablespoon rose water or orange blossom water

For the cake:

1 tablespoon tahini, to grease the baking pan

2 cups (305 g) ﬁne semolina ﬂour

2 teaspoons baking powder

½ cup (115 g) sugar

½ cup (115 g) unsalted butter, room temperature

1½ cups (375 ml) milk

1 cup (75 g) desiccated, unsweetened coconut

3 tablespoons blanched almonds

Instructions

To make the sugar syrup:

Add the sugar, water and lemon juice to a medium, thick-bottomed saucepan, and bring
to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface.
Turn heat down slightly and boil 2 minutes (if you want thin syrup) and up to 5 minutes (if you want thick syrup), swirling the pan occasionally. (The syrup will thicken more upon cooling.)
Turn off heat and stir in the rose water or orange blossom water; cool to room temperature, then use.

To make the cake:

Preheat oven to 375°F (190°C); brush the tahini on the inside of a 10-inch (25 cm)
round baking pan.
Whisk together the semolina, baking powder, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.
Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.
Score the batter into 1-inch (2.5 cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)
Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.

http://fakeginger.com/2012/11/03/coconut-semolina-cake/

Tags: cake, coconut, semolina, tahini
8 Comments »

S’mores Cheesecake Bars

August 22, 2012 in cake

When I’m not eating cheesecake, I am 100% convinced that I don’t like it. Which is ridiculous for a couple reasons. A) Cheesecake is DELICIOUS and B) I once admitted to eating an entire cheesecake with my BFF while myspace stalking our ex-boyfriends.

So when Nicole and I set out on this s’mores week project I decided to make a cheesecake because I, like just about every other wife of a deployed serviceman, am trying to lose a few pounds before my husband comes home and I knew without a doubt that the cheesecake would not sit in the fridge and call my name until I finally got out of bed at 5:30 am to have a piece. Because I don’t like cheesecake.

Duh.

But guess who was standing in front of the fridge yesterday morning with a cheesecake bar in her hand while she waited for the coffee to brew.

I don’t even need to tell you how good these bars are. I mean they’re portable cheesecake pieces with s’mores fixins on top! That can’t possibly be bad.

Nicole made S’mores Campfire Banana Splits – go check them out!

One year ago: Honey Sesame Pork Loin
Two years ago: Rather Rich Corn Muffins
Three years ago: Kiwi Sorbet

S’mores Cheesecake Bars

from Kraft

Ingredients

2 cups graham crackers

1/3 cup butter, melted

3 tablespoons sugar

4 bricks (8 ounces each) cream cheese, softened

1 cup sugar

1 tablespoon vanilla

3 tablespoons flour

4 eggs

1/2 cup semisweet chocolate chips

1/2 cup chopped Hershey's chocolate bar

1 cup mini marshmallows

4 graham crackers, coarsely chopped

Instructions

Preheat oven to 350F. Line a13x9-inch pan with foil, with ends of foil extending over sides.
Mix with the graham cracker crumbs, butter and 3 tablespoons sugar together until all the crumbs are moistened; press onto bottom of prepared pan.
In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, 1 cup sugar and vanilla in large bowl until smooth. Sift in flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir chocolate chips into cream cheese mixture with a rubber spatula. Pour over crust.
Bake 30 minutes; remove from oven and sprinkle with Hershey's chocolate bar, mini marshmallows, and chopped graham crackers. The top of the cheesecake will be almost set - don't be afraid to press the toppings down into it slightly. Bake for another 10 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

http://fakeginger.com/2012/08/22/smores-cheesecake-bars/

Tags: cake, cheesecake, chocolate, graham crackers, marshmallows, s'mores
15 Comments »

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Everyday Chocolate Cake

Mississippi Mud Cake with Espresso Bourbon Glaze

Gingerbread Torte with Caramel Sauce

Coconut Semolina Cake

S’mores Cheesecake Bars

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