Layered Lemon Cake

This layered lemon cake is comprised of three layers: Icing, Lemon Curd, then Icing, on three slices of cake.

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INGREDIENTS:

(Makes one medium size cake, 16 medium slices)

CAKE:

  • 3/4 cup of sugar
  • 1/2 cup butter, softened
  • 2 tsp. lemon zest
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 1/4 cup lemon juice

ICING:

  • 1 tablespoon of butter, melted
  • 3 cups powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice

FILLING:

  • Lemon curd

You can make your own lemon curd, or buy it from the store.

DIRECTIONS:

Grease two cake pans, and preheat oven to 350 degrees.

Cut the zest off a 1 lemon. Put it, and the sugar into a food processor, and blend for one minute, until all the zest is finely blended up. Transfer mixture to kitchen aid, or a plain ole stand mixer, and cream in butter. Add eggs one at a time, and then add vanilla.

In a separate medium bowl, combine flour, baking powder, and salt. Mix into wet ingredients until combined.

Pour batter into the two prepared cake pans, making sure one is thicker (the one you’ll cut lengthwise in half) than the other. Bake for about 25 minutes, or until cake springs back up to touch.

To make icing, whip melted butter, powdered sugar, milk and 1 Tbs. of lemon juice in a smallish bowl. Set to the side.

When they are done baking a cooled off, place the thinner cake section upside down on serving platter. Take the thicker one, and cut lengthwise in half. You’ll have two perfect thin section of cake for an extra layer.

On top of the first section that you placed on the serving platter, spread on half of the icing evenly.

Place one section of the thicker halves on top of this iced layer. Then spread on the lemon curd thickly. Place on the last layer of cake. On this one, spread the final layer of icing. Now you’re ready to serve it. If you prefer, you can always refrigerate a few hours before serving, and it might hold up a little better…

See my original post of this recipe on instructables

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Chocolate Raspberry Cake

This rich chocolate raspberry cake is a great delicious cake for special occasions. The raspberry mixes perfectly with the chocolate. Raspberry jam mixture fills the middle of this cake, with not-too-rich, but delicious chocolate cake layering it, with chocolate raspberry frosting on the top.

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Ingredients: (makes two nine-inch cakes for stacking)

BATTER:

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

FILLING: (Not shown in pictures)

1/2 cup frozen raspberries

1/4 cup raspberry jam

 

FROSTING:

1 cup chocolate chips (8 oz)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

1 cup frozen raspberries

 

DIRECTIONS:

Grease and flour two 9 inch cake pans, and line with parchment paper. Preheat oven to 350 degrees.

In a saucepan full of water over medium heat, in an empty medium heat-proof bowl, pour hot coffee. Pour in the baking chocolate and cocoa powder and stir until chocolate is melted. Pour in sugar, and stir until it is dissolved. Mix oil in well. Remove from heat and set aside.

NOTE: this contraption (the saucepan with water in it, on medium heat, with a medium bowl on-top of the water) is essentially almost like a double boiler in the way that it works.

In a medium bowl, combine flour, baking soda, and salt. Set aside for later.

Prepare buttermilk for pouring. If you don’t have buttermilk, just use an easy substitute: In a measuring glass as shown, pour in one tablespoon of vinegar, and then fill the rest up with milk until it reads as 1 cups worth. Set aside.

This process is called ‘ribboning’ and is a way to make cakes light and fluffy in texture. Put in eggs and egg yolks into stand mixer, if you have one, and beat for a few seconds, until mixed up. Add sugar, and whip on high for a couple minutes, until the mixture is doubled in size, and light and fluffy.

Go straight on to the next step from here.

Now is the time to add everything you’ve prepared: Add the chocolate mixture and softened butter to the sugar egg mixture, and mix until combined. Do not whip. just stir slowly into it.

Then add flour and butter mixture alternately, first flour, then buttermilk, then flour, etc., ultimately starting and ending with the flour. Scrape the sides and keep mixing for a few more seconds, until just combined. Do not overmix.

Pour in equal amounts into the prepared cake pans. Bake in preheated oven (350 degrees) for at least 25 minutes, continually checking at and after the time said.

The cakes are done when a toothpick inserted directly in the middle comes out with only a few moist crumbs.

When cakes are done, turn them upside down on a cooling rack, taking off pan, and then flipping the cakes right-side up again. Let them sit this way to cool for around two hours before attempting to put the frosting on.

Place frozen raspberries in a microwave safe bowl, and heat in ten second intervals, mashing well in between until raspberries are just like puree (as shown in pic).

Mix these crushed raspberries with the raspberry jam, and set aside.

To make the raspberry juice, which will go in frosting:

using the same process described in the last step, mash frozen raspberries in between ten second intervals in microwave, until it is just juicy mash. Strain using cheesecloth or a sieve (cheesecloth is better) into a bowl to obtain the raspberry juice (bottom pic).

This process is very similar to making ganache, just a bit different, with a bit different ingredients.

Melt heavy cream and butter in saucepan, and bring to a boil. Reduce heat to low, and stir in sugar and corn syrup until sugar is dissolved.

Chocolate chips should be in a medium, deep heatproof bowl. Pour this hot heavy cream mixture over the chocolate chips, and stir until chocolate chips are melted.

Stir in the raspberry juice, and then place bowl into an ice bath, as shown above. Stir constantly until frosting is cold, and starts hardening to the sides.

Take out of ice bath, and whip with a beater until frosting is light and fluffy.

Go onto the next instructions immediately before it melts:

Start with the first layer of cake. Spread all of the raspberry jam mixture onto this layer. Then carefully put some of the frosting on top of this. Place the second layer on top of it. Then ice the rest of the cake, sides, and top completely with all the remaining chocolate-raspberry frosting.

A cake frosting knife as shown in pic is very helpful in this situation.

Refridgerate 20 minutes before serving

Store in fridge, completely plastic wrapped to keep it from drying out.

Here’s the link to my original post of this recipe on instructables.

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Chocolate Waffle Cake

For those of you who like making chocolate cake, and making waffles, why not do something new and put them together?

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INGREDIENTS:

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INGREDIENTS:

For the waffles: (makes 4-5 large Belgian waffles)

3 eggs

1 cup coconut milk

¾ cup warm coffee

½ cup chocolate chips, melted

½ cup vegetable oil

4 tablespoons sugar

1 ½ cups white whole wheat flour

1 cup all-purpose flour

½ cup cocoa powder

4 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon vanilla

 

For Frosting:

1 cup chocolate chips (= 8oz baking chocolate)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

 

DIRECTIONS:

Prepare a large Belgian waffle iron according to manufacturer’s instructions.

This is the one I used: Cuisinart Belgian Waffle Maker

In a separate medium bowl, combine flours, 4 tablespoons sugar, cocoa, baking powder, and salt.

Dump eggs, coconut milk, oil, and vanilla, into a large bowl.

Dump the dry ingredients into the large bowl with wet ingredients, and mix until smooth and incorporated.

Heat the coffee up in a microwave-proof dish.

Dump in 1/2 cup chocolate chips.

Stir until melted and combined with coffee.

Pour chocolate/coffee mixture into batter.

Mix until combined.

Cook batter in waffle iron, according to instructions. (With my waffle iron I used the no. 3 setting)

You should turn out with 4-5 large waffles. Optionally, you can use a small portion of left over batter: pour the small portion of leftover batter into one corner of the waffle maker. You can use this for decoration on the top of the cake later.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.

Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.

Don’t ice the waffles until they are completely cooled.

Place one waffle on a serving dish. Spread frosting thinly over it.

Place the second waffle down over, and spread frosting over that.

Do this with the rest of the waffles, spreading over the final part in a thin layer, not the sides.

Here’s where that extra optional waffle corner comes in: You can place it how you want to on the top of the cake on the icing. See picture.

Place in fridge for 15 minutes before serving.

NOTE:

There is not much icing for the waffles, which is why you should only do thin layers, and not over the sides. But if you want to, you can double the icing, and make it look more like a standard cake.

However, this look still looks good as you can see the sides of the waffles, and reduces sugar.

And that’s it! Thanks for reading, and be sure to also check out my original post of this recipe on instructables.

 


 

One Pot Burrito Bowl

This One Pot Burrito Bowl is not only delicious, it’s also fantastically fast to make; If you get your act up, you can make this burrito bowl in one pot in less than half an hour.

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And, in one pot, in less than half an hour, you can make enough dinner to serve a considerably large family.

And, if you don’t have enough people to serve this to, it makes perfect leftovers for the next day.

 

INGREDIENTS:

Ingredients

1 pound ground beef

½ cup salsa

1 can black beans, or re fried beans, or a mixture of both

2 tablespoons taco seasoning

1 cup long grain rice, cooked ahead of time

1 large onion

1 cup monterey jack, shredded

1 can diced tomatoes

1 tablespoon oil

1 yellow bell pepper

¼ teaspoon chili powder

Garnish

chopped fresh tomatoes

sour cream

 

DIRECTIONS:

 

Mince both onion and bell pepper finely.

Heat oil in a large deep pan until hot.

Add in the onion and bell pepper to pan, and saute until very brown. Remove from pan to a small bowl.

Add the ground beef to the same pan that you had the vegetables in, and stir and break up with a spatula until meat is cooked and brown. Drain the meat juices that are shown above.

Before you add everything, if you don’t want super chunky tomatoes from the can, you can easily use an immersion blender to blend it up some. (mine basically became tomato sauce).

Then add canned tomatoes, black beans, salsa, taco seasoning, and chili powder, and previously cooked rice.

(for how to cook rice, see here: How to Cook Rice)

Stir all the ingredients until well combined.

You are now sort of done with it. Just one more thing:

For Garnishes, you can cut up some cilantro, and sprinkle that with a generous helping of your shredded cheese over the steaming top of your Burrito Bowl.

Enjoy!

 

Be sure to check out my recipe on instructables, as well.