Sour Cream Coffee Cake with Chocolate-hazelnut Glaze

Okay, I have to start this one with a small disclaimer.  This recipe actually uses a boxed cake mix.  Now before those who know get all up-in-arms about it, this is a recipe from my mom.  We all know that one of the major rules is that you don't *usually* change a recipe from your mom.  So, there you have it.

This coffee cake is dense and moist with a ton of flavor.  My mom always called it Jewish coffee cake, for reasons that eluded me.  I have changed the name but not the recipe, with the exception of the added chocolate-hazelnut glaze.

Here's what you'll need:
1 box white cake mix
1/2 c oil
4 eggs
2 tsp vanilla
1 sm. package vanilla instant pudding
1 1/2 c sour cream
3/4 c brown sugar
2 tsp cinnamon
1/4 c chocolate-hazelnut spread
1 - 2 TBSP milk
1 c powdered sugar

Preheat oven to 350.  Heavily grease a tube or bundt pan.

Combine cake mix, oil, eggs, vanilla, pudding and sour cream in a mixing bowl.  Mix on medium speed until blended.  Mix on high for 2 minutes.

In a small bowl, combine the brown sugar and cinnamon.  It will have a sandy texture.

Spread 1/3 of the cake batter in the bundt pan.  Sprinkle with 1/2 of the cinnamon-sugar mixture.

Repeat with 1/3 of the batter, then 1/2 of the cinnamon mixture.  Finish with the last 1/3 of cake batter. Smooth out evenly.

Bake at 350 for 50-60 minutes, until a toothpick comes out clean.  (It's a deep cake, so I actually had to use a skewer.)  The cake really puffs up when it bakes.

Let cool, in the pan, on a wire rack for 1 hour.

To remove the cake from the pan, slide a knife around the center of the pan to release the cake.

Place a serving plate over the cake.

In a quick movement, turn the cake over and set the platter on the counter.

Gently pull the pan off of the cake.  You might need to wiggle it a little.

Allow the cake to cool completely.

To make the glaze, combine the chocolate-hazelnut spread and the milk in a small bowl.

Microwave for 15-30 seconds, until it melts.  Stir until smooth.  Combine the chocolate mixture with the powdered sugar.

Stir until very smooth.  (Sifting the powdered sugar first will help.)

Use a spoon to drizzle the glaze over the cake.

Allow the glaze to harden before serving.  Serves 12-15.

Enjoy!

S'mores Snack Cake

I don't like camping, but I do enjoy sitting around the campfire.  Eating s'mores is the epitome of lazy summer nights spent beside the fire.  But then winter comes, the campfires go away, and I'm left without s'mores. (They CAN be made in the microwave, by the way!)  This recipe combines moist chocolate cake with the flavors of a s'more for a wonderful taste of summer anytime of the year.

Here's what you'll need:
6 whole graham crackers
1 2/3 c flour
1 c packed brown sugar
1/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 c water
1/3 c vegetable oil
1 tsp white vinegar
1 tsp vanilla
1 c semi-sweet chocolate chips, divided
1 c miniature marshmallows

Heat oven to 350.  Grease a 9-inch square pan.  Lay the graham crackers in the bottom, breaking to fit.

Sift together the flour cocoa baking soda and salt.  Stir in the sugar.  Set aside.

In a small bowl or measuring cup, combine the water, oil, vinegar and vanilla.

Make a hole in the dry ingredients; pour in the wet mixture and stir well.

Stir in 1/2 c of the chocolate chips.

Spread over the graham crackers.   Bake at 350 for 30-40 minutes, until the center is set and the edges begin to pull away from the pan.

Remove from the oven.  Sprinkle with the marshmallows and remaining chocolate chips.

Put back into the oven for 2-3 minutes, just until the chocolate is starting to melt.  Cool completely on a wire rack.

Cut into 16 squares when completely cool.  Wet your knife-- it will help keep the marshmallow from sticking to it as you cut.

Store in an airtight container IF you have any left.

Enjoy!

Chocolate Lava Cakes

When I go to a restaurant, I look at the dessert menu first.  If I see something there I like, it helps me to choose my meal so I have room for dessert.  If there's a dessert that is chocolate and decadent, you can be sure I'll end up with it.  This recipe for lava cakes is that dessert, but so easy you can make it at home.

Here's what you'll need:
2 oz bittersweet chocolate, chopped
1/4 c heavy cream
4 oz semi-sweet or milk chocolate, chopped
8 TBSP butter
2 eggs
2 egg yolks
1/3 c sugar
1/2 tsp vanilla
1/4 c flour

I recommend using the best chocolate you can afford (I used sharffenberger). You don't need a lot of it, but the better quality definitely makes a huge difference in taste.  By all means, you can use chocolate chips, but know the taste will not be the same as a restaurant lava cake.

Start by chopping your chocolate into shavings.  This will help it melt quickly and evenly.

Heat oven to 400.  Grease and flour 4 6-oz ramekins.

Combine bittersweet chocolate with the heavy cream.  Melt in the microwave for 30 seconds.  Stir until totally melted.  Set aside.  This will be the molten center.

Combine remaining chocolate and the butter in a large glass bowl.  Microwave for 30 seconds.  Stir well.   If not completely melted, microwave at 10 second intervals, stirring well after each.  Look cool slightly.

Whisk together the eggs and egg yolks until well combined.

Whisk the sugar, vanilla and flour into the melted chocolate.  Whisk in the eggs.  Stir until everything is well combined.  The batter will be thin.  Scoop about 1/4 cup batter into each prepared ramekin.

Evenly divide the filling between the four cups.

Cover the filling with the remaining batter, making sure the filling is completely covered.
Bake at 400 for 15 minutes.  The edges should hold their shape, but still look a little gooey (sunken) in the center.

Let cool a few minutes.  Run a knife around the edge.  Place a plate over the ramekin and invert.  The lava cake will slide right out.  Serve with whipped cream and berries.

Enjoy!

Peanut Butter Dreams

Chocolate and peanut butter.  Can there even be a better combination?  This cake is decadent and delicious, which makes it perfect for the holidays.  It's a dark chocolate cake with a peanut butter cheesecake center, all held together with peanut butter cream frosting.  This post is a little longer and more detailed than what I usually do.  Please don't be overwhelmed!  There are a lot of steps, but they are EASY.  And you can do them on separate days to help break it down.

Start with the cake layers.  They can be made pretty well in advance, since they need to be frozen.
Here's what you'll need:
12 TBSP butter
2/3 c brown sugar
2/3 c granulated sugar
2 eggs
2 tsp vanilla
1 c buttermilk
1/2 c sour cream
2 TBSP brewed coffee
1 3/4 c flour
1 c cocoa
1 1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350.  Grease and flour 2 9" cake pans.  Line them with parchment paper (to help prevent sticking), and grease the parchment.  Set aside.

Your butter, eggs, buttermilk and sour cream need to be at room temperature.  The eggs and butter can sit out on the counter overnight.  In the morning, set out the buttermilk and sour cream.

Sift together the flour, cocoa, baking soda and salt.  This will remove the lumps and lighten the flour, creating a lighter cake.  Set aside.

Whisk together vanilla, buttermilk, sour cream and coffee.  Set aside.

In the bowl of a mixer, cream together the butter and sugars.  Beat them until their light and fluffy.  Add the eggs, blend well.  Add 1/3 of the flour mixture.  Stir just until the flour disappears.  Add 1/2 of the milk mixture.  Repeat, ending with the third flour addition.  Combining it this way creates a finer crumb (cake texture).

Divide evenly between the two prepared cake pans.  Smooth the tops.  Bake at 350 for 27-30 minutes. Cool on wire racks for 10 minutes.  Then remove from their pans.  The easiest way to do this is to place the rack on top of the cake, then flip the whole thing over.  The parchment paper will help them come put easily.

Remove the parchment paper.  Cool completely.  Wrap tightly in plastic wrap.  Freeze, at least, overnight or up to one week.

Make the cheesecake layer next.  It, too, needs to freeze overnight.
Here's what you'll need:
2 8oz cream cheese, room temp
1/2 c creamy peanut butter
2/3 c sugar
pinch of salt
2 eggs, room temp
1/3 c heavy cream, room temp
1 tsp vanilla

Preheat the oven to 325.  Grease a 9" spring form pan.  Wrap foil around the outside of the pan.  Place the pan in a casserole dish just big enough to hold it.  Set aside.

Beat cream cheese, peanut butter and sugar together until well-blended, light and fluffy.  Add eggs, one at a time, just blending.  Stir in remaining ingredients until just mixed.  Pour into prepared pan.

Pour warm water into the casserole dish til it comes half way up the foil.  This will keep the top of the cheesecake from cracking.  Bake 40-45 minutes, until the center is set.  Carefully loosen the foil from the edges of the pan.  Lift the spring form pan from the water bath.  Allow to cool on a wire rack for 1 hour.  Run a knife around the edges of the pan to loosen the cheesecake.

Leave the cake in the pan.  Wrap the whole thing tightly in foil.  Freeze overnight or up to one week.

Make the frosting the day you want to assemble the cake.  Remove the cake and cheesecake from the freezer.  Unwrap the cakes.

Here's what you'll need:
8oz cream cheese, room temp
1 stick butter, room temp
3/4 c creamy peanut butter
1 tsp vanilla
3 TBSP heavy cream
3 c sifted powder sugar, sifted

Beat together the cream cheese, butter and peanut butter.

Beat until well-blended.  Stir in the vanilla and cream.  Gradually add the powdered sugar, mixing on low until absorbed.  Turn the mixer to high and beat for 5 minutes.

To assemble the cake, place one cake layer, flat side down, on a cake plate.  Spread with 1/2 cup of frosting.

Place the cheesecake layer upside down on the frosted layer.  Remove the parchment paper.  Spread with 1/2 cup frosting.

Place remaining cake layer, flat side up, on top of frosted cheesecake.

Spread frosting, in a thin layer, over the sides of the cake.  This will seal in the crumbs.

Press chocolate chips around the sides of the cake using the palm of your hand.

When the sides are completely covered, gently press the chips into the cake.  Spread the remaining frosting over the top of the cake, creating a swirling pattern.  Refrigerate until ready to eat.  This is a VERY rich cake, so thin slices are all it takes.

Enjoy!