Tag: kitchen

Layered Lemon Cake

Michael Metzler Jr.Leave a comment

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 Waffle Cake

Michael Metzler Jr.2 Comments

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:

waffle cake ingredients.jpg

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.