The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

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Hello, lovely wonderful followers.

Thank you so much for sticking with me through the spell of no posts. I wish I was posting to say that this was going to change… but it probably won’t. I’ll try to start posting recipes at least once a month soon, but my new job makes it a little hard because a lot of the recipes I would post here are now being used in the restaurant.

After getting back from Ireland (check the post before this one for the travel blog), I immediately got a job working at Bridgeport Brewery! I am now one of two bakers for the brewpub. I help make most of the bread served in the restaurant and get to make (almost) whatever I want for the dessert menu. It’s honestly the best job I’ve ever had. I feel like I’m learning a lot here and I get to work with some amazing people.

These pictures are of just a few things I’ve made since I started a little over two months ago:

1. Carrot, walnut and coconut cake with cream cheese icing

2. Fresh strawberry tart with vanilla pastry cream and rhubarb glaze

3. Coconut macaroons

4. Vanilla almond cake with blackberry jam center and brown sugar buttermilk swiss buttercream

5. Chocolate cake with chocolate chips and chocolate swiss buttercream

6. Strawberry Rhubarb ramekin pies

7. Strawberry rhubarb and blueberry basil mini flag pies (this recipe is actually on my blog here from last summer)

8. Como loafs

July 7, 2014 @ 10:34 PM 3 notes

This was my birthday cake this year.
Yes. I made my own birthday cake. I know you’re supposed to let other people take care of this kind of stuff, but it was such an interesting cake! I couldn’t let someone else make it before I got a chance!
I got this very interesting recipe from my mom. She emailed it to me saying:


This recipe sounded interesting because the person who sent in the recipe said the combo of the black pepper, chocolate and coffee gives great depth to the flavor. The person at the NY Times said she couldn’t stop eating it.


How could I pass up making this cake?
For my birthday, I met up with some friends at a cider bar near my house and I brought the cake to share. At the end of the night I had a couple slices of cake left over and I offered it to the bartenders. They took a small slice, and one of my friends said he saw them picking at the crumbs left on the napkin.
So I guess what I’m trying to say is that this is a good cake recipe.
It’s a rich and dense cake and (I think) tastes best after it comes to room temperature. However, you’ll be tempted to eat it warm. The whiskey in the cake comes through in waves, sometimes you’ll taste it in a bite, other times you won’t.
Whipped cream would make a lovely addition to the cake, and powdered sugar off sets the pitch black color of the cake nicely.
Chocolate Whiskey Cake
12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder
1 1/2 cups brewed strong coffee (I used stumptown coffee)
1/2 cup whiskey
200 grams granulated sugar
156 grams light brown sugar
240 grams all-purpose flour
8 grams baking soda
3 grams fine sea salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving
Heat oven to 325°F.

Butter a 10-inch springform pan and dust with 2 tablespoons cocoa powder.

In a medium saucepan over low heat, warm coffee, whiskey, 12 tablespoons butter and the remaining 3/4 cup cocoa powder, whisking occasionally, until butter is melted. Whisk in the brown and white sugar until dissolved. Remove from heat and cool completely.

In a bowl, whisk together flour, baking soda, salt, pepper and cloves.

In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.

Pour the batter into prepared pan. Tap the spring form pan lightly on the table to release any air bubbles. Transfer the cake to oven and bake until a toothpick inserted in the center emerges clean, about 50 minutes.

Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving.

To get the powdered sugar lines, place pieces of paper across the cake in the pattern you want and dust over the paper pattern. Carefully remove the paper from the cake, making sure to not pour any of the excess powder on the paper onto the cake or to smudge the powdered sugar on the cake.

Total Time: About an hour and half.

The lovely picture was taken by my very talented roommate, Rachel King. View Larger

This was my birthday cake this year.

Yes. I made my own birthday cake. I know you’re supposed to let other people take care of this kind of stuff, but it was such an interesting cake! I couldn’t let someone else make it before I got a chance!

I got this very interesting recipe from my mom. She emailed it to me saying:

This recipe sounded interesting because the person who sent in the recipe said the combo of the black pepper, chocolate and coffee gives great depth to the flavor. The person at the NY Times said she couldn’t stop eating it.

How could I pass up making this cake?

For my birthday, I met up with some friends at a cider bar near my house and I brought the cake to share. At the end of the night I had a couple slices of cake left over and I offered it to the bartenders. They took a small slice, and one of my friends said he saw them picking at the crumbs left on the napkin.

So I guess what I’m trying to say is that this is a good cake recipe.

It’s a rich and dense cake and (I think) tastes best after it comes to room temperature. However, you’ll be tempted to eat it warm. The whiskey in the cake comes through in waves, sometimes you’ll taste it in a bite, other times you won’t.

Whipped cream would make a lovely addition to the cake, and powdered sugar off sets the pitch black color of the cake nicely.

Chocolate Whiskey Cake

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan

85 grams unsweetened cocoa powder

1 1/2 cups brewed strong coffee (I used stumptown coffee)

1/2 cup whiskey

200 grams granulated sugar

156 grams light brown sugar

240 grams all-purpose flour

8 grams baking soda

3 grams fine sea salt

1/4 teaspoon black pepper

1/8 teaspoon ground cloves

3 large eggs

2 teaspoons vanilla extract

1 cup mini semisweet chocolate chips

Powdered sugar, for serving

Heat oven to 325°F.
Butter a 10-inch springform pan and dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, warm coffee, whiskey, 12 tablespoons butter and the remaining 3/4 cup cocoa powder, whisking occasionally, until butter is melted. Whisk in the brown and white sugar until dissolved. Remove from heat and cool completely.
In a bowl, whisk together flour, baking soda, salt, pepper and cloves.
In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
Pour the batter into prepared pan. Tap the spring form pan lightly on the table to release any air bubbles. Transfer the cake to oven and bake until a toothpick inserted in the center emerges clean, about 50 minutes.
Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving.
To get the powdered sugar lines, place pieces of paper across the cake in the pattern you want and dust over the paper pattern. Carefully remove the paper from the cake, making sure to not pour any of the excess powder on the paper onto the cake or to smudge the powdered sugar on the cake.
Total Time: About an hour and half.
The lovely picture was taken by my very talented roommate, Rachel King.
December 23, 2012 @ 3:48 AM 12 notes

I can’t resist antique baking pans.
Usually baking pans are fairly inexpensive at antique shops. They’re usually made out of very thin tin, so, I guess, they aren’t really worth much. They are also a pain to clean, but how they look tends to make up for it.
I found these little jello tins at an antique shop. Now, I don’t like jello (the texture and the fake colors and the way it just slides down your throat…blech), but I love personal sized food. I knew they’d be the perfect size for some mini cakes.
Aren’t they so cute?
These little guys came out nice and spongy and just a bit moist. Usually at least one of my little cakes doesn’t pop out of the mold correctly, but they all popped out after the tins were tapped a couple times. They came out so perfect!
I left out the ginger in this recipe (although I’m sure it would add a nice little bite to them), and I add the powdered sugar for a bit of decoration.
Pumpkin and spice Cakelets
(Makes 5 very mini cakes plus 6 small sized bundt cakes)
1 cup pumpkin puree (Recipe) 2 eggs 1/2 cup vegetable oil 1/3 cup water 1 1/2 cups white sugar 1 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves
Preheat oven to 350 °F. Cover the tins with oil and then lightly dust them with flour.
In a large bowl, Whisk together pumpkin puree, eggs, oil, water and sugar. Then in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Mix the dry ingredients with the pumpkin mixture until just blended.  Pour into the molds about 2/3 full.
Bake for about 15 minutes or until toothpick inserted in center comes out clean.
Total time: About 30 minutes
Pictures taken by the amazing Rachel King! View Larger

I can’t resist antique baking pans.

Usually baking pans are fairly inexpensive at antique shops. They’re usually made out of very thin tin, so, I guess, they aren’t really worth much. They are also a pain to clean, but how they look tends to make up for it.

I found these little jello tins at an antique shop. Now, I don’t like jello (the texture and the fake colors and the way it just slides down your throat…blech), but I love personal sized food. I knew they’d be the perfect size for some mini cakes.

Aren’t they so cute?

These little guys came out nice and spongy and just a bit moist. Usually at least one of my little cakes doesn’t pop out of the mold correctly, but they all popped out after the tins were tapped a couple times. They came out so perfect!

I left out the ginger in this recipe (although I’m sure it would add a nice little bite to them), and I add the powdered sugar for a bit of decoration.

Pumpkin and spice Cakelets

(Makes 5 very mini cakes plus 6 small sized bundt cakes)

1 cup pumpkin puree (Recipe)
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Preheat oven to 350 °F. Cover the tins with oil and then lightly dust them with flour.

In a large bowl, Whisk together pumpkin puree, eggs, oil, water and sugar. Then in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Mix the dry ingredients with the pumpkin mixture until just blended.  Pour into the molds about 2/3 full.

Bake for about 15 minutes or until toothpick inserted in center comes out clean.

Total time: About 30 minutes

Pictures taken by the amazing Rachel King!

November 13, 2012 @ 12:13 AM 3 notes

I love grapefruit juice.
It is my favorite juice to have in the morning. The sweet tartness of it, just wakes you up just enough to make some breakfast and start some coffee. So when I found this recipe, it piqued my interest. And it turned out so lovely! This tart citrus evens out the sugar so it’s just right. If you love grapefruit you need to make this cake.
Make sure to use fresh squeezed grapefruits (you’ll need about 2) for this recipe, especially the butter cream frosting. The original recipe calls for cream for the frosting but I ended up not using it.
Grapefruit Cake with Grapefruit Butter Cream Frosting
Cake
1/2 cup granulated sugar Zest of 1 grapefruit 2 large eggs 1 cup plain non-fat Greek yogurt 1/3 cup light olive oil 1 teaspoon vanilla extract 1/3 cup + 2 tablespoons freshly squeezed grapefruit juice (about 1 grapefruit) 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt
Preheat oven to 350 degrees F. Grease 2 8-inch cake pans.
In a large mixing bowl, mix together sugar and grapefruit zest with your fingers until fragrant. Beat in eggs one at a time, mixing well between each addition. Mix in yogurt, olive oil, vanilla extract, and 2 tablespoon grapefruit juice (reserve 1/3 cup for later). Stir in flour, baking powder, and salt.
Divide batter evenly between cake pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Using a pastry brush, brush remaining 1/3 cup grapefruit juice on top on the cake layers, allowing the juice to soak into the cake. Allow to cool to room temperature.
Grapefruit Butter Cream
3/4 cup freshly squeezed grapefruit juice 8 tablespoons (1 stick) butter, room temperature Zest of 1 grapefruit 4 cups powdered sugar
In a small saucepan, bring grapefruit juice to a boil and simmer until it reduces and thickens to about 1/4 cup. Cool to room temperature.
In a large mixing bowl, beat together butter and grapefruit zest until smooth. Mix in thickened grapefruit juice. Gradually add powdered sugar until incorporated and smooth. The thickened grapefruit juice will vary in amount.
Total Time: About 1 hour View Larger

I love grapefruit juice.

It is my favorite juice to have in the morning. The sweet tartness of it, just wakes you up just enough to make some breakfast and start some coffee. So when I found this recipe, it piqued my interest. And it turned out so lovely! This tart citrus evens out the sugar so it’s just right. If you love grapefruit you need to make this cake.

Make sure to use fresh squeezed grapefruits (you’ll need about 2) for this recipe, especially the butter cream frosting. The original recipe calls for cream for the frosting but I ended up not using it.

Grapefruit Cake with Grapefruit Butter Cream Frosting

Cake

1/2 cup granulated sugar
Zest of 1 grapefruit
2 large eggs
1 cup plain non-fat Greek yogurt
1/3 cup light olive oil
1 teaspoon vanilla extract
1/3 cup + 2 tablespoons freshly squeezed grapefruit juice (about 1 grapefruit)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F. Grease 2 8-inch cake pans.

In a large mixing bowl, mix together sugar and grapefruit zest with your fingers until fragrant. Beat in eggs one at a time, mixing well between each addition. Mix in yogurt, olive oil, vanilla extract, and 2 tablespoon grapefruit juice (reserve 1/3 cup for later). Stir in flour, baking powder, and salt.

Divide batter evenly between cake pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Using a pastry brush, brush remaining 1/3 cup grapefruit juice on top on the cake layers, allowing the juice to soak into the cake. Allow to cool to room temperature.

Grapefruit Butter Cream

3/4 cup freshly squeezed grapefruit juice
8 tablespoons (1 stick) butter, room temperature
Zest of 1 grapefruit
4 cups powdered sugar

In a small saucepan, bring grapefruit juice to a boil and simmer until it reduces and thickens to about 1/4 cup. Cool to room temperature.

In a large mixing bowl, beat together butter and grapefruit zest until smooth. Mix in thickened grapefruit juice. Gradually add powdered sugar until incorporated and smooth. The thickened grapefruit juice will vary in amount.

Total Time: About 1 hour

April 2, 2012 @ 3:05 PM 3 notes

I found this adorable mini Bundt cake pan at goodwill the other day.
And I just knew that I would make cakes this week. It just had to happen.
This makes 12 miniature cakes that are so cute. I chose to try a lemon olive oil Bundt cake recipe that I found on foodgawkr. I love olive oil cakes - the crumb is so smooth. I didn’t change the recipe, but I halved the glaze - it just seemed a bit excessive and the cake tastes great with or without it.
The only worry I had was that the pan is old and the cakes would get stuck in the pan. Putting all the time into making a cake and then to have it break a part on you is the worst. So make sure to grease your pan really well and be patient when they come out of the oven.
Mini Lemon Olive Oil Cakes
Cakes
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1 1/3 cups sugar
2 tablespoons grated lemon zest (2 to 4 lemons depending on size)
2 large eggs, room temperature
1/4 cup extra-virgin olive oil
2/3 cup milk
Glaze and Garnish
1 1/2 cups confectioners sugar, sifted
3 tablespoons lemon juice
1 tablespoons unsalted butter, melted
Heat the oven to 350 degrees with the rack in the middle position. Brush a 12-cup mini Bundt pan with melted butter and dust it with flour, shaking out any excess flour.
In a small bowl, whisk together the flour, baking powder, and salt and set aside.
In a whisk the sugar and lemon zest together until combined and add the eggs in one at a time, then gradually pour in the olive oil and milk, until the batter is smooth.
Add the flour mixture to wet ingredients in two batches, until just combined both times. Pour the batter into the prepared pan, filling each cup only 3/4 of the way full. Bake for 20 to 25 minutes until the cakes start pulling away from the sides of the pan and spring back when touched. Cool for 10 minutes in the pan before inverting them onto a rack to cool completely.
Make the glaze by whisking together the confectioners sugar, lemon juice and melted butter—if you find that the glaze is still too thick to work with, add more lemon juice or water until you get the right consistency. Coat each of the cakes with glaze.
Total Time: About 45 minutes View Larger

I found this adorable mini Bundt cake pan at goodwill the other day.

And I just knew that I would make cakes this week. It just had to happen.

This makes 12 miniature cakes that are so cute. I chose to try a lemon olive oil Bundt cake recipe that I found on foodgawkr. I love olive oil cakes - the crumb is so smooth. I didn’t change the recipe, but I halved the glaze - it just seemed a bit excessive and the cake tastes great with or without it.

The only worry I had was that the pan is old and the cakes would get stuck in the pan. Putting all the time into making a cake and then to have it break a part on you is the worst. So make sure to grease your pan really well and be patient when they come out of the oven.

Mini Lemon Olive Oil Cakes

Cakes

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine grain sea salt

1 1/3 cups sugar

2 tablespoons grated lemon zest (2 to 4 lemons depending on size)

2 large eggs, room temperature

1/4 cup extra-virgin olive oil

2/3 cup milk

Glaze and Garnish

1 1/2 cups confectioners sugar, sifted

3 tablespoons lemon juice

1 tablespoons unsalted butter, melted

Heat the oven to 350 degrees with the rack in the middle position. Brush a 12-cup mini Bundt pan with melted butter and dust it with flour, shaking out any excess flour.

In a small bowl, whisk together the flour, baking powder, and salt and set aside.

In a whisk the sugar and lemon zest together until combined and add the eggs in one at a time, then gradually pour in the olive oil and milk, until the batter is smooth.

Add the flour mixture to wet ingredients in two batches, until just combined both times. Pour the batter into the prepared pan, filling each cup only 3/4 of the way full. Bake for 20 to 25 minutes until the cakes start pulling away from the sides of the pan and spring back when touched. Cool for 10 minutes in the pan before inverting them onto a rack to cool completely.

Make the glaze by whisking together the confectioners sugar, lemon juice and melted butter—if you find that the glaze is still too thick to work with, add more lemon juice or water until you get the right consistency. Coat each of the cakes with glaze.

Total Time: About 45 minutes

March 13, 2012 @ 2:00 AM 4 notes

I’ve gone on an earl grey tea kick.
It’s so good! I’ve been infusing it with gin to make earl grey gin and tonics and I love warming up milk and steeping the tea in it and then adding hot cocoa (It’s called a Dirty Earl, if you wanted a name for it). And one of my favorite cookie shops in Portland (Two Tarts Bakery) recently started making earl grey shortbread cookies.
So when I saw a recipe for earl grey pound cake, I was all over it. The only thing I changed in this recipe is that I added lemon juice to give the cake some more depth.
Earl Grey Lemon Pound Cake
130 grams cake flour
1/3 tsp baking powder
7 grams earl grey tea leaves, finely crushed (you can use the bake of a spoon in a small bowl)
120 grams unsalted butter at room temp
100 grams sugar
2 eggs, separated
2 tablespoons of milk
Juice of a half of a small lemon
Preheat the oven to 340 degrees fahrenheit.
Whisk all the dry ingredients, except the sugar, together in a small bowl. Using an electric mixer, cream the butter and half the sugar together until light and fluffy and then incorporate the egg yolks into the butter/sugar mixture one at a time. Add the milk and squeeze half of a small lemon into the wet ingredients and mix the juice in.
Mix the dry ingredients with the wet ingredients until smooth. Whisk the egg whites and remaining sugar together until they form stiff peaks. Slowly fold the egg whites into the rest of the batter.
Grease a small loaf pan with butter and dust it with flour. Carefully pour the batter into the pan and place in the center of the oven to bake for 35-40 minutes or until a toothpick comes out clean when it is poked into the center of the cake.
Let the cake cool for about 10 minutes and enjoy!
Total Time: About 45 minutes View Larger

I’ve gone on an earl grey tea kick.

It’s so good! I’ve been infusing it with gin to make earl grey gin and tonics and I love warming up milk and steeping the tea in it and then adding hot cocoa (It’s called a Dirty Earl, if you wanted a name for it). And one of my favorite cookie shops in Portland (Two Tarts Bakery) recently started making earl grey shortbread cookies.

So when I saw a recipe for earl grey pound cake, I was all over it. The only thing I changed in this recipe is that I added lemon juice to give the cake some more depth.

Earl Grey Lemon Pound Cake

130 grams cake flour

1/3 tsp baking powder

7 grams earl grey tea leaves, finely crushed (you can use the bake of a spoon in a small bowl)

120 grams unsalted butter at room temp

100 grams sugar

2 eggs, separated

2 tablespoons of milk

Juice of a half of a small lemon

Preheat the oven to 340 degrees fahrenheit.

Whisk all the dry ingredients, except the sugar, together in a small bowl. Using an electric mixer, cream the butter and half the sugar together until light and fluffy and then incorporate the egg yolks into the butter/sugar mixture one at a time. Add the milk and squeeze half of a small lemon into the wet ingredients and mix the juice in.

Mix the dry ingredients with the wet ingredients until smooth. Whisk the egg whites and remaining sugar together until they form stiff peaks. Slowly fold the egg whites into the rest of the batter.

Grease a small loaf pan with butter and dust it with flour. Carefully pour the batter into the pan and place in the center of the oven to bake for 35-40 minutes or until a toothpick comes out clean when it is poked into the center of the cake.

Let the cake cool for about 10 minutes and enjoy!

Total Time: About 45 minutes

January 29, 2012 @ 6:51 PM 60 notes

Yesterday I was lazing around in my bedroom and my mom peaked her head in.
"We’re having company tonight, what should we make? I was thinking ratatouille and then some meat." “Salmon?” “We always do salmon…” “yeah, but salmon is good.” “Okay, so Salmon, ratatouille and polenta?” “Yum.” “We need a dessert, can you make it? It just needs to be chocolate.” “Sure thing.” So I went online and searched my favorite food blogs and found a chocolate pistachio cake. Now, I don’t like pistachios. I did at one point, but I think I ate too  many in one sitting and got sick, so I don’t like them anymore. Even if  they are kind of fun to crack open. But what my family does really like  are walnuts. And walnuts and chocolate go really well together. So I  substituted walnuts for the pistachios and the cake came out  beautifully! This cake is not a light cake, if you want it to be lighter I would try  substituting some of the regular flour with cake flour (but don’t take  my word on it, I haven’t tried).Chocolate Walnut Swirl Cake with chocolate ganache Chocolate part of the cake 1 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/3 cup butter (room temp.) 1 and 1/8 cup sugar 2 eggs 3/4 cup plain yogurt (greek is fine) 1 1/2 tsp vanilla extract 1/3 cup chocolate chips (plus a little extra) Walnut part 1 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/3 cup butter (room temp.) 1 and 1/8 cup sugar 2 eggs 3/4 cup plain yogurt (greek is fine) 1 tsp vanilla extract 1/3 cup chopped walnuts Ganache: 120 g (3 oz) semisweet dark chocolate 125 ml (1/2 C) whipping cream (this ganache is a bit bitter, if you want it to be sweeter I’d ad 1 tsp of sugar) Preheat your oven to 360 F. Grease a 10-inch cake or loaf pan, preferably nonstick with a removable bottom. Prepare the chocolate batter.  In a food processor, mix together sugar and butter until fluffy. Add in  eggs, one at a time, mixing between each. Add in the yogurts and the  vanilla extract and mix again. In a medium bowl, combine the flour with  the baking powder, baking soda and the cocoa mixture. Add the flour  mixture into the food processor and mix again until just combined. Pour  the batter into the cake pan, and reserve in the refrigerator. Rinse the bowl of the food processor, and prepare the walnut batter:  Mix together the sugar, butter. Add in the eggs, one at a time, mixing  between each. Add in the yogurts and mix again. In a medium bowl,  combine the flour with the baking powder and baking soda, and the  chopped walnuts. Add into the food processor and mix again until just  combined. Take the cake pan out of the fridge, and sprinkle the chocolate chips  evenly over the surface of the chocolate batter. Gently pour the  pistachio batter on top, and smooth out the surface with a spatula. Put  into the oven to bake for about an hour or until a cake tester comes out  clean. Let rest for five minutes on the counter, then turn out on a  rack to cool completely. Prepare the ganache:  Melt the dark chocolate with the whipping cream in a double boiler (or  in a bowl set over a saucepan of simmering water), stirring with a spoon  regularly until completely melted and velvety. Let the ganache rest in  the fridge until it has thickened a bit, about 30 minutes to an hour,  and frost the cake using a small spatula. Let the cake cool completely before frosting.Total Time: About 2 hours The beautiful picture was taken by my dad! Thanks! View Larger

Yesterday I was lazing around in my bedroom and my mom peaked her head in.

"We’re having company tonight, what should we make? I was thinking ratatouille and then some meat."
“Salmon?”
“We always do salmon…”
“yeah, but salmon is good.”
“Okay, so Salmon, ratatouille and polenta?”
“Yum.”
“We need a dessert, can you make it? It just needs to be chocolate.”
“Sure thing.”
So I went online and searched my favorite food blogs and found a chocolate pistachio cake.
Now, I don’t like pistachios. I did at one point, but I think I ate too many in one sitting and got sick, so I don’t like them anymore. Even if they are kind of fun to crack open. But what my family does really like are walnuts. And walnuts and chocolate go really well together. So I substituted walnuts for the pistachios and the cake came out beautifully!
This cake is not a light cake, if you want it to be lighter I would try substituting some of the regular flour with cake flour (but don’t take my word on it, I haven’t tried).

Chocolate Walnut Swirl Cake with chocolate ganache

Chocolate part of the cake

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup butter (room temp.)
1 and 1/8 cup sugar
2 eggs
3/4 cup plain yogurt (greek is fine)
1 1/2 tsp vanilla extract
1/3 cup chocolate chips (plus a little extra)

Walnut part

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup butter (room temp.)
1 and 1/8 cup sugar
2 eggs
3/4 cup plain yogurt (greek is fine)
1 tsp vanilla extract
1/3 cup chopped walnuts

Ganache:
120 g (3 oz) semisweet dark chocolate
125 ml (1/2 C) whipping cream
(this ganache is a bit bitter, if you want it to be sweeter I’d ad 1 tsp of sugar)

Preheat your oven to 360 F. Grease a 10-inch cake or loaf pan, preferably nonstick with a removable bottom.

Prepare the chocolate batter.
In a food processor, mix together sugar and butter until fluffy. Add in eggs, one at a time, mixing between each. Add in the yogurts and the vanilla extract and mix again. In a medium bowl, combine the flour with the baking powder, baking soda and the cocoa mixture. Add the flour mixture into the food processor and mix again until just combined. Pour the batter into the cake pan, and reserve in the refrigerator.

Rinse the bowl of the food processor, and prepare the walnut batter:
Mix together the sugar, butter. Add in the eggs, one at a time, mixing between each. Add in the yogurts and mix again. In a medium bowl, combine the flour with the baking powder and baking soda, and the chopped walnuts. Add into the food processor and mix again until just combined.

Take the cake pan out of the fridge, and sprinkle the chocolate chips evenly over the surface of the chocolate batter. Gently pour the pistachio batter on top, and smooth out the surface with a spatula. Put into the oven to bake for about an hour or until a cake tester comes out clean. Let rest for five minutes on the counter, then turn out on a rack to cool completely.

Prepare the ganache:

Melt the dark chocolate with the whipping cream in a double boiler (or in a bowl set over a saucepan of simmering water), stirring with a spoon regularly until completely melted and velvety. Let the ganache rest in the fridge until it has thickened a bit, about 30 minutes to an hour, and frost the cake using a small spatula.

Let the cake cool completely before frosting.

Total Time: About 2 hours

The beautiful picture was taken by my dad! Thanks!

October 23, 2011 @ 1:10 PM 6 notes