Food 2: Birthday

Showing posts with label Birthday. Show all posts

Monday, December 9, 2013

Triple-Chocolate Roulade Cake

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

For the filling

1-1/3 cups heavy cream

4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)

For the cake

Unsalted butter, softened, for the pan

10 Tbs. unsweetened cocoa

3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)

2 Tbs. brewed coffee

9 large eggs, separated, whites at room temperature

1 cup granulated sugar

1/4 tsp. kosher salt

To finish

3/4 cup heavy cream

1 Tbs. light corn syrup

6 oz. bittersweet chocolate (60% to 70% cacao)

1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces

3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)

Make the filling

In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.

In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.

In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.

In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.

With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.

Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it’s not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.

Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don’t worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.

Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.

Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it’s been “glued” to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

8 oz. cream cheese, at room temperature

4 oz. (1/2 cup) unsalted butter, softened

4 oz. (1 cup) confectioners’ sugar

1 tsp. pure vanilla extract

2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve

For the cake

Unsalted butter, softened, for the pan

3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan

1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)

1-1/2 tsp. finely grated orange zest

3/4 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground cloves

1/2 tsp. kosher salt

5 large eggs, separated, whites at room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 Tbs. confectioners’ sugar

To finish

2 Tbs. confectioners’ sugar

1/4 tsp. ground cinnamon

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

Nonstick cooking spray

2 large russet potatoes (about 1-1/4 lb. total), unpeeled

1 Tbs. olive oil

2 tsp. sweet Spanish smoked paprika

1/2 tsp. salt

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

4 oz. any shape thick-style salted pretzels

6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Almost-Instant Yellow Cupcakes with Strawberry Cream Frosting

Perfect for last-minute desserts yet still from-scratch delicious, these cupcakes can be whipped up in the time it takes the oven to heat. The frosting base is a combination of lightly sweetened heavy cream and mascarpone, which stabilizes the heavy cream so the frosting will keep its shape and not weep like ordinary whipped cream.

For the condensed strawberry purée

1 lb. fresh strawberries, rinsed, dried, and stemmed

For the cupcakes

1-1/4 cups (5-1/2 oz.) unbleached all-purpose flour

3/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. table salt

6 Tbs. (3 oz.) unsalted butter, melted

1/2 cup water

1 large egg, at room temperature

1 yolk from a large egg

1 Tbs. pure vanilla extract or paste

For the frosting

1 cup heavy cream

1/2 cup mascarpone

3/4 cup (3 oz.) confectioners’ sugar

1 tsp. pure vanilla extract

Pinch of table salt for serving

12 small fresh strawberries, rinsed and dried

Make the purée

Put the strawberries in a food processor (a blender also works) and whiz until completely smooth, 1 to 2 minutes. Pour the purée into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and cook, stirring often, until very thick and reduced to 3/4 cup, 18 to 22 minutes. Slide the pan from the heat and let cool completely.

Make the cupcakes

Position an oven rack in the center of the oven and heat oven to 375°F. Line 12 regular-sized (2-3/4-inch diameter) muffin cups with paper or foil liners. Put the flour, sugar, baking powder, and salt in a medium bowl and whisk until well blended.

Put the melted butter, water, egg, egg yolk, and vanilla in a small bowl and whisk until well blended. Pour over the dry ingredients and whisk until well blended and smooth, about 1 minute.

Portion the batter evenly among the prepared muffin cups (3 Tbs. batter per cup will be about two-thirds of the way full). Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the cupcakes from the pan, set them on a wire rack, and let cool completely.

Make the frosting

Put the heavy cream and mascarpone in a large bowl. Beat with an electric mixer fitted with the whip attachment on medium-low speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, vanilla, and salt. Beat on medium-high speed until thick enough to hold firm peaks when the beater is lifted, about 2 minutes. Add 3/4 cup of the cooled, reduced strawberry purée and beat on medium until well blended.

Assemble the cupcakes

Portion the frosting evenly among the cooled cupcakes (about 2 Tbs. per cupcake). Using a small metal spatula, mound and swirl the frosting on top of the cupcakes, leaving a border of cake around each one.

Top each cupcake with a small strawberry. Serve immediately or chill for 30 minutes.

Mini Treats & Hand-Held Sweets by Abigial Johnson Dodge

Hazelnut-Almond Dacquoise

Most of the offerings at Flour Bakery + Cafe are decidedly American: chocolate chip cookies, banana bread, puddings, and muffins. But when I wrote the opening menu, I knew I wanted to include this very French cake. I really like how dramatic it looks and how well all of the flavors and textures go together. Dacquoise refers to both the baked meringue layers within the cake and the composed cake itself. First, you make a light meringue and quickly and gently fold in hazelnut and almond flour. Then you pipe three long rectangles of the meringue onto a baking sheet and bake them in a slow oven overnight, so they dry out and get crispy. A creamy espresso buttercream that tastes like soft coffee ice cream and a chocolate ganache filling are sandwiched between the layers. The cake is not difficult to make, but all of its components make it important to read the recipe from start to finish so you can organize your prep schedule. Each component can be made in advance, which makes the final assembly of the cake easier.

1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted

1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted

1-1/3 cups confectioners’ sugar

1/8 tsp. kosher salt

6 egg whites

1/3 cup granulated sugar

For the bittersweet chocolate ganache

1 lb.semisweet or bittersweet chocolate, chopped

2 cups heavy cream

For the espresso buttercream

3/4 cup granulated sugar

1/4 cup water

2 eggs

1 egg yolk

1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks

1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or 1/4 cup cooled brewed espresso

1/4 tsp. kosher salt

Position a rack in the center of the oven, and heat the oven to 225°F. Line an 18-by-13-inch baking sheet (if you don’t have a sheet that large, line 2 smaller sheets) with parchment paper. Draw three 10-by-3-inch rectangles at least 3 inches apart on one side of the parchment paper, then turn the parchment over and liberally coat the other side of the paper with nonstick cooking spray or butter.

In a food processor, pulse the 1/2 cup hazelnuts until ground to a fine powder. (Stop grinding once they are powdery; if you continue, they will become a paste.) Transfer to a medium bowl. Repeat with the 1/2 cup almonds, and add the ground almonds to the hazelnuts. Sift the confectioners’ sugar into the bowl holding the ground nuts. Add the salt and stir with a rubber spatula until all of the ingredients are well mixed.

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat the egg whites on medium speed for 3 to 4 minutes, or until they hold soft peaks. (This will take 6 to 7 minutes with a handheld mixer.) The whites will start to froth and turn into bubbles, and eventually the yellowy viscous part will disappear. Keep whipping until you can see the tines of your whip leaving a slight trail in the whites. To test for the soft-peak stage, stop the mixer and lift the whip out of the whites; the whites should peak and then droop.

On medium speed, add the granulated sugar in three equal additions, mixing for 30 seconds after each addition. When all of the granulated sugar has been incorporated, increase the speed to high and beat for about 15 seconds longer. The meringue should be slightly glossy and white and somewhat stiff. Scrape the meringue into a large bowl.

Sprinkle the nut-sugar mixture on top of the meringue. Working quickly and gently, use a rubber spatula to fold the nuts into the meringue, scraping the sides of the bowl to catch any loose nuts. The final consistency will be soupy, gloupy, and puddingy.

Fit a pastry bag with a 1/2-inch round plain tip and fill the bag with the meringue. Following the guidelines you drew on the underside of the parchment paper, pipe 3 rectangles of meringue, “fill in” the rectangles to form your individual layers. Space the rectangles about 3 inches apart (they will expand in the oven).

Bake for about 3 hours, or until the dacquoise rectangles are firm to the touch. Turn off the oven and leave the rectangles in the closed oven for at least 6 hours or for up to 12 hours.

To make the chocolate ganache

Place the chocolate in a medium heatproof bowl. In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling). Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. You should have about 4 cups. Let cool, cover, and store at room temperature for up to overnight. (The ganache can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Remove it from the refrigerator 1 day before using.)

To make the buttercream

In a small saucepan, stir together the granulated sugar and water. Place the pan over high heat, bring to a boil, and cook, without stirring, for 3 to 4 minutes, or until the syrup registers 238°F on a candy thermometer (the soft-ball stage). Meanwhile, fit the stand mixer with the whip attachment (or use a handheld mixer) and beat together the eggs and egg yolk on medium speed for 3 to 4 minutes, or until pale and light.

When the syrup is ready, remove from the heat. On low speed, slowly add the syrup into the eggs, drizzling it down the side of the bowl to keep it from hitting the whip and spattering. Turn the speed up to medium and whip for 6 to 8 minutes, or until the mixture turns light and fluffy, is pale, and is cool to the touch. Turn the speed down to low and add the butter, a few chunks as a time. Increase the speed to medium and continue to whip for 4 to 5 minutes. The mixture will break and look curdled at first, but don’t worry. It will soon become smooth and silky.

Add the espresso powder and salt and whip until completely combined. You should have about 3 cups. Use within 30 minutes, or cover and leave at room temperature for up to 8 hours, and then beat vigorously with a wood spoon until smooth before using. (Or, transfer to an airtight container and store in the refrigerator for up to 5 days, then bring to room temperature and beat with the stand mixer fitted with the paddle attachment for a few minutes until smooth before using.)

To assemble the cake

When the dacquoise rectangles are ready, carefully peel them from the parchment paper. Using a small paring knife or a small, serrated knife, trim the edges so they are even and the rectangles are all about the same size. The rectangles are fairly delicate at this point, and if you are not careful, they could shatter. The best way to avoid this is to shave off a little piece at a time until the rectangles are roughly uniform. If a rectangle shatters as you are trimming it, don’t fret. That rectangle can be the middle layer. If 2 or all 3 rectangles shatter, again don’t fret. You can piece them together as you assemble the cake. The cake will not be quite as neat, but the final product will taste the same.

Cut a piece of cardboard the size of the dacquoise rectangles and place one rectangle on the cardboard. Fit a pastry bag fitted with the 1/2-inch round plain tip and fill with about half of the ganache. Pipe a layer of ganache about 1/2 inch thick on top of the dacquoise. Gently press a second dacquoise rectangle directly on top of the ganache layer and press lightly to adhere the dacquoise to the ganache. Fill the pastry bag with about two-thirds of the espresso buttercream and pipe a layer of buttercream about 1/2 inch thick on top of the second dacquoise layer.

Top the buttercream with the last dacquoise rectangle, placing it upside down so the flat side is on top. Press lightly to adhere this last rectangle to the buttercream. Use a small offset spatula to spread the remaining buttercream into the gaps between the layers and to spread a very thin layer all over the dacquoise. Do your best to make the exterior of the cake as smooth as you can—you will need to use a fair amount of buttercream to fill in all the gaps.

Place the cake in the refrigerator for at least 1 hour to chill all of the layers. (At this point, the cake can be well wrapped in plastic wrap and stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks. If frozen, thaw overnight in the refrigerator before serving.)

When ready to serve, spoon the remaining ganache into a small heatproof bowl, place over (not touching) simmering water in a saucepan, and heat just until melted. (Or, place in a microwave-safe bowl and microwave on low power for 30 to 45 seconds, or just until melted and warmed enough to pour freely—not warmer than that). Place a wire rack on a baking sheet (to catch the drips), and place the cake on the rack. Pour the melted ganache evenly over the entire dacquoise, so it covers the top and drips down the sides. Use a small offset spatula to level off the ganache on the top of the cake. Then, with the spatula, spread the ganache that drips down the sides so that it covers the sides evenly. Some of the ganache may mix into the buttercream, which is okay, because the sides will be covered with sliced almonds. Now, press the sliced almonds into the sides of the cake, covering them completely. (It helps to tilt the cake with one hand and press the almonds with your other hand.) Place the cake on a cake plate, and press the whole hazelnuts along the top edge for decoration.

The cake can be stored in an airtight container in the refrigerator for up to 2 days.

Peach Melba Cocktail

Fruit lambic beers are tart Belgian brews fermented with wild yeasts and aged with crushed fruit or fruit juices. A mix of peach and raspberry lambics makes a drink that sounds like dessert but tastes like an apéritif.
If you enjoyed this fruit-infused drink, be sure to try the others in our Drinks and Entertaining Guide.

6 fl. oz. (3/4 cup) pêche (peach) lambic, such as Lindemans, chilled

2 fl. oz. (1/4 cup) framboise (raspberry) lambic, such as Lindemans, chilled

1 thin slice lemon

Combine the two beers in a chilled 9-oz. Champagne flute. Gently squeeze the lemon slice over the drink and then add the slice to the drink. Serve.

Whole-Wheat Chocolate Chip Cookies

These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.

For the dry mix:

3 cups whole-wheat flour

1-1/2 tsp. baking powder

1 tsp. baking soda

1-1/2 tsp. kosher salt

For the wet mix:

8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

1 cup dark brown sugar

1 cup sugar

2 eggs

2 tsp. pure vanilla extract

8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.

Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.

Outrageous Coconut-Cream Meringue Cake

This cake owes its stunning looks to a billowy meringue frosting that’s spiked and browned all over with a kitchen torch.

For the cake

8 oz. (1 cup) unsalted butter, softened; more for the pans

13-1/2 oz. (3 cups) unbleached all-purpose flour

4 tsp. baking powder

1/2 tsp. kosher salt

1 cup unsweetened coconut milk, well shaken and at room temperature

1 Tbs. pure vanilla extract

2 cups granulated sugar

2 large eggs, at room temperature

2/3 cup sour cream, at room temperature

6 large egg whites, at room temperature

For the filling

2 cups heavy cream

3 large egg yolks

3/4 cup granulated sugar

2 Tbs. unbleached all-purpose flour

1 cup sweetened coconut flakes, toasted

1 oz. (2 Tbs.) unsalted butter, softened

1 Tbs. pure vanilla extract

Pinch kosher salt

For the meringue

3 cups granulated sugar

1-1/2 cups egg whites (about 10 large), preferably pasteurized, at room temperature

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.

Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.

In a medium bowl, mix the flour, baking powder, and salt. In a 1-cup liquid measure, mix the coconut milk with the vanilla.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl. Add the eggs one at a time, beating well after each addition.

Add about one-third of the flour mixture and mix on low speed until incorporated. Add half of the coconut milk and mix until incorporated. Continue adding the flour mixture and coconut milk, alternating the two and ending with the flour. Add the sour cream and mix until incorporated. Pour the batter into a large bowl.

In a clean mixer bowl and using the whisk attachment, beat the egg whites on high speed until soft peaks form, 2 to 3 minutes. Using a spatula, gently stir a large spoonful of the whites into the batter to loosen it, and then fold the remaining egg whites gently into the batter.

Divide the cake batter evenly among the prepared cake pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the filling

In a medium bowl, whisk 1-1/2 cups of the cream and the egg yolks.

Combine the sugar and flour in a medium saucepan. Add the cream mixture and cook, whisking, over medium heat until smooth, 2 minutes. Bring to a simmer and cook, whisking, until thickened to a pudding consistency, 8 to 10 minutes. Remove from the heat. Stir in the coconut, butter, vanilla, and salt and let cool to room temperature.

With an electric hand mixer, whip the remaining 1/2 cup cream to soft peaks. With a spatula, gently fold the whipped cream into the filling.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with half of the filling, spreading it evenly with an offset spatula almost to the cake’s edge. Repeat with a second cake layer and the remaining filling. Top with the last cake layer.

Make the meringue

Put the sugar and egg whites in the metal bowl of a stand mixer (make sure it’s clean) and set over a pot of simmering water. Whisk constantly until the sugar melts completely, 3 to 4 minutes. Rub a small amount between your fingers to make sure all of the sugar grains have melted.

Transfer the bowl to the mixer, fitted with the whisk attachment, and whisk at low speed until the mixture becomes completely opaque and begins to thicken, about 4 minutes. Raise the speed to medium and beat until thickened to soft peaks that barely hold their shape and flop over when the beater is lifted, 5 to 7 minutes. Finally, raise the speed to high and beat until glossy and thickened to medium-firm peaks that stand up stiffly but curl slightly at the tip when the beater is lifted, about 4 minutes more.

Using an offset spatula, apply the meringue thickly over the entire cake—don’t worry about spreading it smoothly or you’ll overwork the meringue (you may not need all of it). Then, repeatedly poke your fingertips into the meringue, pulling it into spikes all over the cake. Remove the waxed paper strips.

Using a kitchen torch, brown the meringue by holding the torch 2 to 3 inches from the meringue and waving the flame over the cake until it’s browned all over.

Make ahead: You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the assembled cake (without the meringue topping) for up to 4 hours before decorating it. Wait to make the meringue until you’re ready to finish the cake.

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.

For the cake

12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans

1 lb. 2 oz. (4 cups) all-purpose flour

4-1/2 tsp. baking powder

1 tsp. kosher salt

3 cups granulated sugar

6 large eggs, at room temperature

3/4 cup whole milk, at room temperature

1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice

5 oz. (1 cup) finely chopped Candied Ginger

1 Tbs. pure vanilla extract

For the caramel glaze

1-1/2 cups granulated sugar

1/4 tsp. fresh lemon juice

1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature

3/4 cup heavy cream

1-1/2 Tbs. dark rum

Pinch of kosher salt

For the whipped cream

6 cups heavy cream

7 oz. (2 cups) confectioners’ sugar

2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.

Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.

In a large bowl, stir the flour, baking powder, and salt.

Using stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition.

On low speed, add the flour mixture to the butter mixture in three increments, alternating with the milk in two increments, starting and ending with the flour. Beat on low speed between each addition until just incorporated. The batter will be thick and fluffy. Stir in the pears, candied ginger, and vanilla.

Divide the batter evenly among the three prepared pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Cool on racks for 30 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the caramel glaze

Fill a cup measure with water and put a pastry brush in it. In a heavy-duty 3-quart saucepan, stir the sugar, lemon juice, and 1/3 cup cold water. Brush down the sides of the pan to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots so that the sugar caramelizes evenly. Brush down the sides of the pan if the sugar threatens to burn. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly so keep an eye on it.)

Reduce the heat to low and carefully stir in the butter. It will bubble up. Keep stirring until the bubbles settle down, then add the cream a couple of tablespoons at a time, stirring to combine after each addition. Continue stirring until the caramel is smooth, about 2 minutes.

Remove from the heat and stir in the rum and salt. Strain the caramel through a fine sieve into a heatproof measuring cup to remove any small pieces of sugar. Cool to room temperature, stirring occasionally. You should have about 1-2/3 cups.

Make the whipped cream

Using a stand mixer fitted with the whisk attachment and a cold bowl, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Raise the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 2 cups of the whipped cream, spreading it evenly with a metal cake spatula almost to the cake’s edge. Put the next cake layer over the filling and spread 2 more cups of the whipped cream over it. Top with the last cake layer and thickly coat the sides and top of the cake with the remaining whipped cream. Refrigerate the cake for 30 minutes.

Glaze the cake

Slowly pour the glaze over the top of the cake, making sure that it covers the top and drizzles down the sides (some of the whipped cream frosting should show through the drizzles on the sides).

Press the coarsely chopped candied ginger pieces in a 1-inch band around the base of the cake for decoration. Remove the waxed paper strips.

Refrigerate the cake for at least 30 minutes and up to 2 hours before serving.

Devil’s Food Cupcakes with Vanilla Bean Buttercream

Devil’s food is a classic American chocolate cake, though there’s no exact definition of what it means. Generally Devil’s food is made with cocoa instead of chocolate (though this recipe uses both). In any case, these are just what everyone wants in a chocolate cupcake—chocolaty, moist, and light. When making the batter, one of the most important steps is to slowly drizzle in the oil as if you were making a mayonnaise. The bittersweet chocolate must be finely chopped because it is not melted but rather folded in at the end to give an extra depth of chocolate flavor to the cupcakes.

For the cupcakes

1⁄2 cup cocoa powder

3⁄4 cup boiling water

1⁄4 cup sour cream

3⁄4 tsp. kosher salt

1-1⁄2 cups cake flour

2 tsp. baking powder

1⁄2 tsp. baking soda

2 large eggs at room temperature, separated

1⁄3 cup packed brown sugar

3⁄4 cup canola or other neutral-tasting oil

1⁄4 cup granulated sugar, preferably superfine

2⁄3 cup finely chopped bittersweet chocolate

2 tsp. pure vanilla extract

For the vanilla bean buttercream

1 vanilla bean, split in half lengthwise

2 large egg whites

1⁄2 cup sugar, preferably superfine

1 cup unsalted butter, softened

2 tsp. pure vanilla extract

1⁄4 tsp. kosher salt

Make the cupcakes

Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.

Put the cocoa powder in a bowl and pour the boiling water over it, whisking until you have a smooth paste. Add the sour cream and salt and whisk to combine. Set aside to cool to room temperature.

In a large bowl, sift together the cake flour, baking powder, and baking soda. Set aside.

Place the egg yolks in the bowl of an electric mixer with the whisk attachment. Add the brown sugar and begin mixing on medium-high speed. Drizzle in the oil in a slow, steady stream to emulsify the mixture as if you were making a mayonnaise. Remove the bowl from the mixer and set aside. (Note: Unless you don’t mind whipping egg whites by hand, you will need to transfer the yolk-oil mixture to another bowl and wash the mixer bowl and the whisk attachment. Or, if you have an extra bowl for your electric mixer, you will have to wash only the whisk.)

Place the egg whites in the clean bowl of the electric mixer with the clean whisk attachment and, while whipping on medium-high speed, gradually add the granulated sugar, continuing to whip until soft peaks form. Set aside.

Add the cocoa mixture to the yolk-oil mixture and use a whisk (by hand) to combine. Pour this mixture into the bowl of dry ingredients and whisk by hand for 1 minute to aerate.

Fold in the whipped egg whites in 3 additions using a rubber spatula and taking care not to deflate the whites.

Fold in the chopped chocolate and vanilla extract.

As soon as you’ve finished the batter, fill the muffin pan and bake your cupcakes. Scoop the batter into the prepared muffin pan, using about 1⁄3 cup batter per cupcake and dividing the batter evenly among the wells of the pan.

Bake for 22 to 24 minutes, until the tops are nicely domed with a few cracks on top and a skewer inserted in a cupcake comes out with a few moist crumbs clinging to it. Don’t open the oven for at least the first 20 minutes to get the best rise from the cupcakes. After 20 minutes, you can check the cupcakes and bake for a few minutes longer as needed.

Remove the muffin pan from the oven and cool on a wire rack for 5 to 10 minutes, before removing the cupcakes from the pan. Continue to cool the cupcakes to room temperature before icing them.

Make the buttercream and frost the cupcakes

Use the tip of a paring knife to scrape the seeds from the vanilla bean. Reserve the scrapings to add to the buttercream later and save the pod to make vanilla bean sugar.

Place the egg whites and sugar in a bowl (it’s easiest just to use the bowl of the electric mixer) placed over a pot of simmering water (the bottom of the bowl the water should not touch) and stir with a rubber spatula until the mixture begins to smell like cooked eggs, 8 to 10 minutes. The mixture should not be so hot that you can’t put your finger in it, but it should be too hot to hold your finger in it for long. If you want to check the temperature with a thermometer, it should read 160°F.

Remove the bowl from the heat, place it in the electric mixer with the whisk attachment, and whip on medium-high speed until the egg white mixture is very thick and has cooled to room temperature (it should look as thick as shaving cream), 10 to 15 minutes. The egg white mixture will cool as it whips. Feel it with your finger at this point—it should feel like it is no longer warm enough to melt butter.

Turn the mixer to medium speed and add the butter gradually, about a tablespoon at a time, until all the butter is fully incorporated. When you get halfway through adding the butter, scrape down the bowl. Turn the mixer up to high speed and whip the buttercream for 1 minute.

Add the vanilla bean seeds, vanilla extract, and salt and whip for 30 seconds more. Scrape down the bowl again and be sure all the flavorings are well mixed in.

To create spikes of buttercream (as pictured), transfer the frosting to a pastry bag fitted with a 1/4 or 5/16-inch plain tip. Pipe dollops of buttercream onto the cupcake, working your way from the outside rim to the middle of the cupcake.

Classic Angel Food Cake

This light and airy cake is an essential component in Rose Levy Beranbaum's classic Lemon Icebox Cake, but it's also delicious on its own with whipped cream and seasonal fruit.

1-1/2 cups superfine sugar

3-3/4 oz. (1 cup) sifted cake flour

1/4 tsp. table salt

2 cups egg whites (from about 16 large eggs), at room temperature

1 Tbs. fresh lemon juice

2 tsp. cream of tartar

4 tsp. pure vanilla extract

Position a rack in the lower third of the oven and heat the oven to 350°F.

In a small bowl, whisk 3/4 cup of the sugar, the flour, and salt until evenly combined. Sift the remaining 3/4 cup sugar onto a piece of waxed paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy, about 1 minute. Turn off the mixer and add the lemon juice and cream of tartar. Increase the speed to medium high and beat until soft peaks form, 2 to 3 minutes. Gradually beat in the sifted sugar and continue beating on medium-high speed until very stiff peaks form, 1 to 2 minutes. Beat in the vanilla.

One-quarter at a time, sift the flour mixture over the whites and, with a large balloon whisk, fold it in quickly but gently. It’s not necessary to incorporate every speck until the last addition of the flour.

Using an offset spatula, spread a thin layer of the cake batter onto the sides of a 10-inch (16-cup) 2-piece metal tube pan. (This ensures smooth sides.) Pour the remaining batter into the pan. Run a knife through the batter to eliminate air bubbles and smooth the surface.

Bake until golden-brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when lightly pressed, 30 to 40 minutes. (A wooden skewer will still have a few moist crumbs clinging to it.) During baking, the center will rise about 2 inches above the pan but will sink to almost level with the pan when done. The surface will have deep cracks, like a soufflé.

Immediately invert the cake: If your pan has feet, simply invert it onto the feet. Otherwise, invert the pan onto a long-necked soda or wine bottle, or a large inverted metal funnel that fits into the tube opening to suspend it well above the counter (if using a soda or wine bottle, fill it with sugar, salt, or marbles to keep it from tipping). Cool the cake completely in the pan, about 1-1/2 hours.

Loosen the sides of the cake with a long metal spatula and remove the cake (still on the tube section) from the sides of the pan. Loosen the cake from the bottom and tube with the spatula or a thin, sharp knife. (A wire cake tester works well around the tube. To keep the sides attractive, press the spatula firmly against the sides of the pan, moving the spatula up and down as you go around.) Invert the cake onto a flat plate or work surface covered with plastic wrap.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

8 oz. cream cheese, at room temperature

4 oz. (1/2 cup) unsalted butter, softened

4 oz. (1 cup) confectioners’ sugar

1 tsp. pure vanilla extract

2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve

For the cake

Unsalted butter, softened, for the pan

3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan

1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)

1-1/2 tsp. finely grated orange zest

3/4 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground cloves

1/2 tsp. kosher salt

5 large eggs, separated, whites at room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 Tbs. confectioners’ sugar

To finish

2 Tbs. confectioners’ sugar

1/4 tsp. ground cinnamon

Make the filling

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Orange Layer Cake

This is my mother’s recipe, which I always requested (and got) for my birthday. I love to eat this cake with a cup of Earl Grey tea. Leave yourself plenty of time to frost the cake; it works best if filled and then refrigerated before frosting. Remember to zest your oranges before juicing.

For the filling:

2/3 cup sugar

3 Tbs. all-purpose flour

1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp

2 large egg yolks

2 Tbs. salted butter

For the cake:

2-1/4 cups (101/8 oz.) all-purpose flour

2-1/2 tsp. baking powder

1 tsp. salt

1/3 cup salted butter

1/3 cup vegetable shortening

2 tsp. grated orange zest (from about 1 large orange)

1-1/2 cups sugar

3 large eggs

1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp

For the frosting:

6 oz. (12 Tbs. ) salted butter, at room temperature

4-1/2 cups (about 18 oz.) confectioners’ sugar

Dash salt

1 tsp. grated orange zest

5 Tbs. fresh orange juice

For the garnish:

1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain

7 or 8 sprigs fresh mint (pick pairs of leaves)

Make the filling: Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.

Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9x1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.

In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.

Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.

Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.

Assemble the cake: When all the components are cool, put one cake layer on a cake stand or a cardboard cake round. Spread the orange filling over the cake to make a 1/4-inch layer. You’ll have about 1/3 cup extra filling; serve it alongside the cake, if you like. Put the second layer on top of the first and refrigerate the cake until the filling has chilled again and firmed up, about 45 min.

Spread the filling.

Loosen the frosting by beating with a spatula (if it’s very stiff, beat it with an electric mixer). Using an icing spatula, spread just a very thin layer of frosting over the whole cake (this is called a “crumb coat” because it secures loose crumbs) and refrigerate the cake to let the frosting firm up, about 10 min. Put on the final coat of frosting, taking care to work gently, as the top layer of the cake tends to slide around ever so slightly because of the filling. If it slides, just push it back. Create a pattern on the frosting using the icing spatula (heat it up under warm water and dry it). Transfer the cake (on its cardboard or by lifting it with spatulas) to a cake plate or pedestal.

Apply a thin layer of frosting with an icing spatula.

Create a pattern on the final coat of frosting.

Garnish the cake: Twist the orange slices into “S” shapes and put seven or eight around the top of the cake. Tuck a pair of mint leaves into each orange twist.

Hot Chocolate Layer Cake with Homemade Marshmallows

All the rich flavor of hot chocolate—in cake form. Homemade marshmallows piled on top seal the deal.

For the cake

6 oz. (3/4 cup) unsalted butter; more for the pans

13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans

3/4 cup canola oil

4-1/2 oz. bittersweet chocolate, finely chopped

3 cups granulated sugar

2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder

3 large eggs, at room temperature

3/4 cup buttermilk, at room temperature

2 Tbs. pure vanilla extract

2-1/2 tsp. baking soda

1/2 tsp. kosher salt

For the frosting

2-1/2 cups heavy cream

3 oz. (6 Tbs.) unsalted butter

1 vanilla bean, split lengthwise and seeds scraped out

6 oz. bittersweet chocolate, finely chopped

2 cups granulated sugar

6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating

1/2 cup Lyle’s Golden Syrup

1/4 tsp. kosher salt

For the marshmallows

Three 1/4-oz. envelopes unflavored powdered gelatin

2 cups granulated sugar

1 cup light corn syrup

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.

Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the frosting

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Make the marshmallows

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Assemble the cake

Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.

Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.

Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

Chocolate-Honey Ganache Layer Cake

The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the cake layers ahead allows the flavors to develop, and making the ganache ahead gives it time to firm up to the perfect texture for spreading.

For the cake

cooking spray

2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder

1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder

1-1/2 cups hot, strong brewed coffee

1 cup mild honey, such as clover

13-1/2 oz. (3 cups) unbleached all-purpose flour

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. kosher salt

6 oz. (3/4 cup) unsalted butter, softened

3/4 cup vegetable oil

1 cup packed dark brown sugar

1 cup granulated sugar

4 large eggs, at room temperature

3/4 cup sour cream, at room temperature

2 tsp. pure vanilla extract

For the chocolate-honey ganache

1 lb. semisweet chocolate (60% cacao), finely chopped

2 cups heavy cream

1/4 cup mild honey, such as clover

2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces

3 Tbs. dark rum (optional)

1 tsp. pure vanilla extract

For the chocolate curls (optional)

1 thick block semisweet chocolate

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.

Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.

Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.

Sift the flour, baking powder, baking soda, and salt into a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.

Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.

Make the ganache

Put the chocolate in a large heatproof bowl.

Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Frost the cake

Set one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake.

Make the chocolate curls

To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake.