Chocolate Malt Ball Cake

This cake I most recently made on Easter. We always have the same things for Easter dinner, and I like to broaden things a bit and make something different for dessert. Last year we had a carrot cake, and we almost made that again, but my sister had been bugging me to make this malt ball cake I had made before. I wasn't really happy with the cake, it was a bit dry but the malt flavor was great and very fun, especially with the ring of malt balls around the edge. The frosting is termed as an 'American' buttercream, which means it isn't a French buttercream, or a Swiss meringue buttercream, with eggs, double boilers, and a whole lot of whisking, but this is simply butter, a bit of hot water, some powdered sugar and flavorings. I changed the cake recipe to one of my favorites and just added the malt flavoring to it. These would be great and so cute as cupcakes, perfect for a little get together. This is really an easy cake. The sides don't get frosted, but I don't think it needs it. My sister, on the other hand, after she had quickly devoured her slice of cake, promptly told me it needed to be frosted on the side. So, I guess that would be up to you, but you would need a bit more frosting than this recipe makes.
It is not a fancy finished cake, with these malt-balls all around the top in a hap-hazard way, but it is delicious!

For the cake:
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 tablespoons malted milk powder
1 cup luke warm water, divided
1/2 cup buttermilk
1 1/2 cups cake flour (spooned into cups to measure, then leveled)
3/4 teaspoon baking soda
1 cup sugar
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature, beaten to blend

For the frosting:
2 cups confectioners' (powdered) sugar
1 teaspoon unsweetened cocoa powder
1/3 cup malted milk powder
1 stick, plus 1 tablespoon soft butter
2 tablespoons boiling water
malted milk balls (about 2 oz)

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa, malted milk powder, and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).

·         Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.

For the frosting:
You can make the entire frosting in the food processor if you want, otherwise, use a hand mixer. In the food processor, combine the sugar, cocoa, and malt powder and process until the lumps are gone. Add the butter and process again. Stop, scrape down, and start the motor again, pouring the boiling water down the funnel until smooth.
Frost and top with malt balls as desired.

Yellow Cake

The usual search for a recipe oftentimes includes many failed attempts to find the end result you are looking for.  I am often surprised at how completely fail some recipes are. We aren't just talking, 'oh, that's not as good as I expected',

Cocoa Layer Cake

Well, it has been busy the last few weeks. Pancake breakfasts, gourmet cupcakes, and a conference luncheon have kept us busy. We have tried a few delicious dinners, ones that I, of course, neglected to photograph. I have been thinking lately of just posting recipes that I have been frequently looking for, without any little blurb about the endless thoughts that float around in my mind. I also have three or four more

What they say

I wanted to give you a recipe that I am really excited about. I'm excited about it because it is really easy, turns out great, and it's a HUGE hit! They can be made ahead of time, and taste great days later, they are fun, festive, and hip, and you are going to absolutely love them.
Cake pops.

We've all seen them at Starbucks, and when I was doing a tea party last weekend, I thought it would be really fun to have them as a dessert. Now, they are fairly simple to make, but it took me several hours to make 150 of them. This is how easy it is: bake a cake mix of your choice in a 9x13. when its cool, break it into pieces. add frosting. shape into balls. place on a stick. dip stick in chocolate. Pretty easy, right? And let me tell you, they are good!
The original recipe that I found tells you to dip them in candy bark coating, but I'm not a big fan of the flavor of candy melts, so I compromised and added some semi sweet morsels to get a better chocolate flavor, but still take advantage of the firmness that candy melts offer.

The other thing I really like about these is the sky's the limit for creativity. You can top them with nonpareils, drizzles, nuts, whatever! You can make them any color or flavor (strawberry lemonade is next on my list), and they look impressive.
So I will give you a recipe for chocolate (they were AMAZING) and you can change it for your preference.

Cake Pops
makes about 30-35, depending on the size
1 box chocolate cake mix prepared according to package directions, baked in a 9x13
1/2 tub chocolate frosting (or 1/2 cup homemade)
16 oz brown candy melts
8 oz semi sweet morsels
1 package 6" lollipop sticks (we found them at Michaels)
block of Styrofoam, etc that you can place the pops in to dry in an upright position
decorations of your choice (we make some rocky road by adding almond slivers and marshmallow pieces)

As soon as the cake is cook, break it into pieces in a large bowl. Add the frosting and mix until thoroughly combined. Spray a cookie sheet with nonstick cooking spray. Shape the mixture into uniform balls, making 30 - 35 depending on the size you want the cake pops (I would recommend somewhere between a ping pong ball and a golf ball. They will be bigger once you dip them in chocolate)
Place them on the baking sheet, and refrigerate for 1-2 hours.

If you have a fondue pot, it works great for this step. If not, make a double boiler-place 2 inches of water in a saucepan. Bring to a boil. Reduce heat to a simmer, and place a glass bowl over the pan with your candy melts and chocolate chips in it. You can also do this in the microwave, although I wouldn't recommend it because the chocolate will cool too quickly, you will have to reheat, and risk ruining the chocolate).
Leave the chocolate for 1 minute, then begin stirring to combine. Once completely melted, dip the lollipop stick into the chocolate, and insert into the flat side of the cake ball (the side that was on the pan). If the room is warm (over 72) you may need to refrigerate again at this step for about 20 minutes.
After you have dipped all the sticks, and chilled if necessary, start with the first lollipop and dip into the chocolate, turning as you do so all sides are covered. Lift out and gently tap on the side of the pan. If you tap too hard you will lose the cake ball into the chocolate. If the cake ball comes off anyway, return the entire pan to the refrigerator and chill for 10 minutes longer.
Add desired toppings, and place cake balls into Styrofoam, or other stand while they cool. Alternatively, you can use cupcake papers and set the cake balls in them and serve that way. (it is probably a bit less stressful, but no less fun)
Allow chocolate to cool for about 20 minutes, and you're all set! These keep great for about a week (I'm sure they won't last that long...)

An Apple a Day

Now that fall is here, and apples are in season, are you eating your apple a day? Well, there are a few ways you can do that, and one of them is this delicious caramel apple cake. The day I saw the recipe in a magazine, I decided I would make it, first chance I got. My husband's birthday is in October, so when I was planning his birthday dinner, I asked if he would like to try it. He was game.

 I made the recipe almost exactly the way it said to, but I didn't have a three-inch cake pan (and I was a bit short on time) so I turned them into muffins instead of a whole cake. I wouldn't make their caramel sauce (much too tedious and its not that good...) I would make this one instead. The addition of orange juice to the batter is great, and the use of baking powder and baking soda makes these muffins puff up very nicely.

The jist of the dessert goes like this: lay some apple pieces in the bottom of each muffin cup, pour in cake batter. While its baking, make the sauce. Pop out muffins, pour sauce on. This is my condensed version. Their version takes 2 1/2 hours, mine, about 30 minutes.

You decide.


Caramel Apple Muffins

1 Recipe Caramel Sauce

For the batter

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
12 cup sour cream
1/2 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter
1 1/2 cups sugar
3 large eggs
4 large apples, peeled, cored and cut into chunks

Preheat the oven to 400. Grease muffin pan.
Combine all cake batter ingredients, except for the apples, in the bowl of a stand mixer and beat on medium high for about 5 minutes, occasionally scraping down the sides. Add apples and fold in.
Divide batter between muffin pans. Bake for 15-25 minutes. Test for doneness.
Meanwhile, prepare caramel sauce.
Allow muffins to cool for 5 minutes. Turn out onto plates or serving platter. Top each muffin with a ladle full of caramel sauce.

Shhh...don't tell

I was going through recipes in my mind, trying to decide what to write next. I thought about a main dish I had made recently, but then I realized, I have not posted a dessert in a while (that is because I am trying to give you other things besides desserts!)
And then, it hit me. This cake is fantastic. It is actually a beautiful union between a fudgy, delightful chocolate cake, and some brownies I had. This cake could stand alone and be perfect for birthdays, dinner parties, Easter, Christmas, Thanksgiving, or Columbus Day (trust me, you will be trying to find reasons to make this cake).

What makes this cake sooooo good? First, it is four layers high, which tends to impress in and of itself. But add to that fudge frosting, and the fact that you use a cake mix, and you have the makings of an easy, delicious dessert that can be made ahead. Add orange peel and you have taken it to the next level. Now, if orange turns you off, leave it out, but if you have ever enjoyed one of those chocolate oranges at Christmas time you will love love LOVE this cake. The zest of two oranges is all you need to take this cake over the top. Be careful with the frosting, it is what really makes this cake amazing!
Let me tell you something about this, you want to make two cake recipes if you want an extra tall cake. This is what I usually do. It turns out fantastic this way. I have listed the ingredients for a single batch, but you should try the four tiered version for company! You will also need to clean out your bowl to use it for the frosting. Do not try to hurry and make this cake before company comes. You want to start early in the day or even the day before.

Chocolate Orange Fudge Cake
1 box devil's food cake mix
1 cup water
3 eggs
1/3 cup corn oil
1/3 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup semisweet chocolate chips
zest of 1 orange

Icing
3 cups (1 1/2 bags) semisweet chocolate chips
3 cups sugar
1 cup milk
1 1/2 cup (3 sticks) butter, cut into pieces
1/3 teaspoon salt
1 1/2 teaspoon vanilla extract

Position rack in the center of the oven and preheat to 350 degrees F. Butter 2 nonstick 8-inch cake pans. Cut parchment to cover bottoms of pans and place inside. Spray with nonstick cooking spray.
To Make the Cake: Combine the cake mix, water, eggs, oil, sour cream, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use and electric hand mixer. Beat on low speed until the mixture is well blended. Increase the speed to medium if using a stand mixer (high for a hand mixer) and beat for 2 minutes. Stir in the chocolate chips and orange zest. Pour the batter into a prepared baking pans and bake until a knife inserted into the center of the cakes comes out clean, about 25 minutes. Transfer the pans to wire racks and let cool for 10 to 15 minutes. Remove the cakes from the pans and let cool completely on the racks. If you are making the four layer cake, repeat.
To Make the Icing: Put the chocolate chips in the metal bowl of a stand mixer fitted with the whisk attachment. Alternatively, use and an electric hand mixer. Combine the sugar, milk, butter, and salt in a medium saucepan over high heat and bring to a boil, stirring occasionally. Let boil vigorously for exactly 1 minute. Pour the hot sugar mixture over the chocolate. Add the vanilla. Beat on medium speed until the mixture begins to thicken to a spreadable consistency, 10 to 15 minutes.
To assemble, place 1 cake, flat-side up, on a platter. Spread one quarter of the icing (about 3/4 cup) over the top of the cake. Top with the second cake, flat-side up and spread one quarter of the icing (about 3/4 cup) over the top. Repeat with layers three and four. Spread a thin layer of the remaining icing over the op and sides of the cake.
Note: if your kitchen is warm, refrigerate the cake for about 15 minutes after frosting the second layer. This will prevent the cake from sliding.