A Special Anniversary- The Cake Slice Turns 5!

My boy turned 23 months today. That's exciting and terrifying all at the same time. One more month to go til his 2nd birthday! But that's not what I'm writing about today. August 1st is the 5th anniversary for The Cake Slice Bakers. I joined the the cake baking group in April of 2009 and have baked dozens of cakes through 5 different cookbooks and with many talented and amazing women. 

My very first cake that I baked with the group was Chai Cake with Honey-Ginger Cream from Sky High Cakes from Alisa Huntsman and Peter Wynne. I'm not a big fan of chai or ginger but I found this group helped me open my eyes and made me try different techniques and flavors that I wouldn't have otherwise tried. And I've made friends with these awesome women- we support and encourage each other, which is far better than cake. 

In celebration of our 5th anniversary, we decided to bake a special cake to help celebrate. I went back to the original and my favorite cake book of all and made a cake I've wanted to try for quite some time- Mocha Cake with Espresso Drizzle from Sky High Cakes. The cake is three delicious layers of dense, fudgey mocha cake, reminiscent of a flourless chocolate torte. In between the layers is a generous amount of a white chocolate, sweetened condensed milk, sticky espresso infused glaze. It was definitely a celebration cake. I'm so glad this baking group is around and I hope to bake along with them for many more years. 

Happy 5th Anniversary Cake Slice Bakers! If you're interested in keeping up with us, follow The Cake Slice Bakers on Facebook for baking tips, recipes and cake!

Mocha Cake with Espresso Drizzle 

from Sky High Cakes via Epicurean.com

Printer Friendly Version

Mocha Cake: 

• 1 cup freshly brewed espresso or double-strength coffee
• 2/3 cup unsweetened cocoa powder
• 4 eggs
• 2/3 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 2 2/3 cups cake flour
• 2 2/3 cups sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature

Espresso Drizzle: (see note below)

• 12 ounces good-quality white chocolate
• 3/4 cup sweetened condensed milk
• 6 tablespoons freshly brewed espresso or double-strength coffee

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or coat with vegetable cooking spray. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.

To make the cake: In a medium bowl, combine the hot espresso and cocoa powder, stirring to dissolve the cocoa. Let this mocha mixture stand until cooled to body temperature. Meanwhile, in another bowl, beat the eggs lightly.Whisk in the buttermilk and vanilla until well mixed.

Place the flour, sugar, baking powder, and salt in a large mixing bowl. With the mixer on low, evenly blend the dry ingredients. Add the butter and the mocha mixture, beating until well blended. Raise the mixer speed to medium and beat until light and fluffy, then add the buttermilk-egg mixture in 3 additions, scraping well and blending only to incorporate. Divide the batter among the 3 prepared pans.

Bake the cake layers for 35 to 38 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean but still moist. Let cool in the pans for about 10 minutes, then invert onto wire racks. Carefully peel off the paper liners and let the layers cool completely.

To make the espresso drizzle: (This makes a lot of glaze and could easily be halved- I had quite a bit leftover). Melt the white chocolate in a double boiler or in a medium heatproof bowl over a pan of very hot water.

Whisk in the sweetened condensed milk and espresso and continue whisking until smooth. Use while warm.

NOTE: The white chocolate didn't really want to melt and seemed rather stiff though it was still warm. Once I added the condensed milk and espresso it all came together. I had a few lumps but strained them out before pouring the glaze over the cake. I had a lot of glaze leftover. Next time, I would just make half a recipe.

To assemble the cake: Place one layer, flat side up, on a cake stand or serving plate. Pour 1/2 cup of the Espresso Drizzle onto the center of the layer and spread all the way to the edge, allowing it to drip slightly over the sides. Repeat with the second layer. Set the third layer in place, then pour the remaining drizzle on top and spread to the edges, making sure the glaze drips down the sides, covering all the edges.

Chocolate Celebration Cake

We are just hours away from the new year and I'm rushing to get one last recipe onto this blog before the clock strikes 12. Why? Because I'll be doing my top 12 recipes of 2011 soon and this cake will be on the list! I bake several cakes a year and I've made and tasted several recipes for chocolate cake in my lifetime and this is one of the best I've ever eaten. The recipe was given to me by my cyber friend, China, (hi China!) and I'm so grateful for it. Her husband made this cake for her birthday this summer and she raved about it. I read the reviews online and so did everyone else.

Happy Birthday M!

I baked this chocolate cake for a very special lady, my mother-in-laws' ex sister-in-law. Let's call her M. M was married to Mr. H's uncle many years ago. Got that? He (the uncle not Mr. H) is kind of a loser (haha!) so we ditched him and kept her after their divorce. She really does feel like part of the family. Scratch that, she is part of the family and this year for her birthday she decided to spend it with us, which gave me the opportunity to bake a birthday cake. Together with my mother-in-law we prepared dinner and dessert. She requested "anything chocolate" so I turned to this recipe by Gale Gand.

This cake makes a lot of batter and produces a large cake. The one thing that makes this cake unique is that it is made with all brown sugar- 3 cups to be exact. Yes, that's a lot of sugar but it makes a lot of cake too. It was mighty tasty and moist thanks to the addition of sour cream. It also has hot coffee in the batter, but you could substitute hot water if you like. The coffee just brings out the intensity of the chocolate without actually tasting it. I happen to like coffee and chocolate together so I paired it with a mocha cream cheese frosting. The combination was killer good. And as I mentioned it's making my top 12 list of 2011 so you know it's a good recipe. If you're needing a new chocolate cake recipe, I sincerely hope you'll give this one a try. You don't even need to use my frosting recipe, any frosting will do or heck, just eat it plain. But please put it on your list of things to make this upcoming year, hopefully sooner than later.

Chocolate Layer Cake from Gale Gand via Food Network

Printer Friendly Version

• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 3 cups light brown sugar, packed
• 4 eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 3 cups sifted cake flour
• 1 1/3 cups sour cream
• 1 1/2 cups hot coffee

Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin.

Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.

Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.

Mocha Cream Cheese Frosting by Monica h

• 1/2 cup (1 stick) unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 teaspoon espresso powder
• 1/2 cocoa powder
• 2 teaspoons vanilla
• 3-4 cups powdered sugar
• 2-3 Tablespoons heavy cream

In a large bowl, cream butter and cream cheese and mix until light and fluffy. Scrape down the bowl if necessary.

Add the cocoa and espresso powder and beat on low until just combined then add the vanilla and mix thoroughly.

Gradually add powdered sugar one cup at a time, scraping down the bowl if necessary. Start with 3 cups adding more if necessary. Once frosting is sweetened, thick and creamy add the heavy cream and mix on medium speed- the frosting will thicken slightly. Don't overwhip once you've added the cream.

Frost cooled cake layers. Refrigerate any leftover frosting. Refrigerate any frosted cake, but eat at room temperature for best flavor and texture.

Thank you for making 2011 such a memorable year for Lick The Bowl Good. I'm looking forward to another year of baking and licking bowls with you all. Happy New Year!

Oh, and the winner of the Shabby Apple apron is Julie of Fruitcake In The Kitchen. Congrats Julie!