Chocolate Stack Loaf

This cake is chocolate overload. In general I prefer vanilla over chocolate, but I saw this recipe in the current issue of Better Homes and Gardens (yes, I have a subscription) and it looked pretty good, and would help me use up some whipping cream leftover from making ice cream that was going to go bad soon.

My frosting wasn't quite to spreading consistency after being in the fridge for 1 hour, so I put in the freezer for a few minutes to cool down further. It doesn't ever get as thick as say, buttercream frosting, but cooling it further made it easier to spread. If I make this again, I'll probably cut the frosting recipe in half-there's just too much of it. I also opted to frost the top (because of the amount of frosting), whereas the recipe says to only frost in between the layers.


Chocolate Stack Loaf
from Better Homes and Gardens magazine, February 2010

1 c. unbleached all-purpose flour 
1 c. packed brown sugar 
1/3 c. natural unsweetened cocoa powder 
1/2 t. baking soda 
1/4 t. salt 
1/2 c. unsalted butter, melted 
2 eggs 
1/2 t. vanilla extract 
1/2 c. hot tap water 
1  recipe Easy Fudge Frosting, recipe below
Natural unsweetened cocoa powder

1. Position rack in lower third of oven. Preheat oven to 350 degrees F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.

2. In large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda, and salt. Add butter, eggs, and vanilla. Whisk gently until dry ingredients are moistened and mixture resembles a thick paste. Whisk briskly about 30 strokes. Tap or shake any batter from whisk. Use rubber spatula to stir in hot water, scraping sides as necessary, just until batter is blended and smooth. With spatula scrape batter from bowl into prepared pan and spread to make a thin even layer.

 

 
3. Bake 14 to 16 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Slide a thin metal spatula or knife around cake edges to loosen from pan. Invert cake onto rack. Remove paper liner; carefully turn cake right side up. Cool completely.

4. Cut cake crosswise in three equal rectangles. Thickly spread frosting on one piece, top with a second piece and spread with frosting. Leave top unfrosted. Thickly frost long sides. Before serving, dust top with cocoa powder. Makes 12 servings.

Easy Fudge Frosting: In medium saucepan melt 6 Tbsp. unsalted butter. Stir in 1 cup sugar, 1 cup natural unsweetened cocoa powder, and a pinch of salt. Gradually stir in 1 cup whipping cream. Heat, stirring constantly, until smooth and hot but not boiling. Remove from heat; stir in 1 tsp. pure vanilla extract. Set aside; cool until thickened and spreadable. To cool quickly, loosely cover and refrigerate 1 hour. Store up to 1 week in refrigerator. Makes 2 cups.

Apple Cake

The treats I've made of late have been quite indulgent, especially the Oatmeal Fudge Bars, so I thought my next treat should be something a little healthy. I found this simple and delicious gem that uses apples, walnuts, and whole wheat flour.

Tart green apples with the skins left on are recommended. I used Granny Smith, which I happened to have on hand, but I think any tart cooking/baking apple would work well. This recipe calls for buttermilk, and I rarely, if ever, have fresh buttermilk on hand. I was also out of powdered buttermilk, so I used sour milk as a substitute. To make 1 cup of sour milk, add one tablespoon of lemon juice to a glass measuring cup and add milk to a total volume of 1 cup. Mix and let sit for 5 minutes before using. I also used canola oil instead of vegetable oil and omitted the brandy/rum, although I probably would have added it if I had it on hand. This cake is moist and delicious plain, so I opted not to frost it, although it would be delicious with homemade vanilla ice cream.

Apple Cake
from The Joy of Cooking

Makes one eight-inch square cake

Preheat the oven to 350 F. Grease and flour an 8-inch square baking pan or line the bottom with wax or parchment paper.

Whisk together thoroughly in a large bowl, pinching out any lumps in the brown sugar:
1.5 c. all-purpose flour or 1 c. all-purpose flour plus 1/2 c. whole wheat flour
1 c. packed brown sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. grated or ground nutmet
1/2 t. salt

Add and stir together until smooth:
1 c. buttermilk
1/2 c. vegetable oil
(2 T. rum or brandy)
1 t. vanilla

Stir in:
1 c. chopped apples
1/2 c. chopped walnuts or pecans

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan on a rack. Serve warm, plain or with vanilla ice cream or let cool completely and frost with white or butterscotch icing.