Ingredients

Batter

42 g. cocoa powder
2/3 cup sour cream
2 large eggs (100 g.), room temp.
1 ½ tsp. vanilla
156 g. cake flour
200 g. superfine sugar
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¾ sticks unsalted butter, room temp.

Crème Fraîche Ganache

6 oz. dark chocolate (60-62 % cocoa)
2/3 cup creme fraîche
4 tsp. heavy cream
2 tbs. unsalted butter (high fat preferred), room temperature
1 tsp. vanilla extract
1 tbs. crème de cassis

Lacquer Glaze

¼ cup plus 1/3 cup cold water (divided use)
2 tsp. gelatin
2/3 cup sugar
1 tbs. plus 1 tsp. light corn syrup
66 g. cocoa powder
1/3 cup heavy cream

Preparation

Batter

In a medium bowl, combine cocoa, sour cream, eggs and vanilla, just until lumpy.

In the bowl of the standing mixer, mix flour, sugar, baking powder/soda, and salt on low speed for 30 seconds. Add the butter and half of the cocoa mixture. Raise the speed to medium and beat for 1 ½ minutes.

Add the rest of the cocoa mixture in two parts, beating at medium speed for 30 seconds between additions. Transfer batter into the prepared pan, pressing the batter up the sides of the pan (this will help create a level top once it’s baked) and smooth the top. Bake for 35-40 minutes until the tester comes out clean and the cake springs back in the center when pressed.

Cool the cake in the pan on a rack for 10 minutes, then remove the pan, and invert, and cool on the rack completely.

Crème Fraîche Ganache

In the food processor, grind the chocolate to a fine powder. In a small saucepan on the stove, or a microwave safe bowl, whisk together the heavy cream and the crème fraîche until smooth. Bring just to the boiling point (scald).

With the processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in butter and vanilla and crème de cassis. Transfer to a glass bowl, and allow it to rest for 1 hour. Cover with plastic wrap and cool for several hours, or until the mixture is firm enough to use as frosting.

Lacquer Glaze

Have ready a fine mesh strainer over a medium bowl.

In a small bowl, pour ¼ cup cold water and sprinkle the gelatin over the top. Stir to combine and soften gelatin and allow it to sit for at least 5 minutes. Cover tightly with plastic wrap, and set aside.

In a small heavy saucepan, whisk together the sugar and the 1/3 cup of water over medium heat, stirring until sugar is dissolved. Off heat, gently stir in the corn syrup then the cocoa until smooth and totally combined. Mixture will be glossy. Stir in the heavy cream.

Return to heat and bring to boiling point (190*). Bubbles will form at the edges. Remove the pan from the heat and pass through the strainer. Cool for about 10 minutes (122*-140*) Stir in the softened gelatin until it is dissolved and completely streak free. Strain into a glass bowl. Cool for a few minutes, gently stirring, not creating air bubbles.

Putting it all together

Frost the cake with the ganache making the top and sides as smooth as possible. Refrigerate the cake until very firm (2 hours). Then make the glaze. When the glaze is warm, set the cake over a wire rack set inside a baking sheet or a piece of foil with the sides turned up. Pour the glaze in an even, circular motion over the top and within 1 inch of the sides to allow the glaze to cascade over the sides evenly. Pop any bubbles with the needle.

Allow the glaze to set for half an hour, then transfer to a serving plate. Allow the glaze to set for about 4 hours, until just tacky. Store airtight at room temperature.

Ingredients

6 tbs. unsalted butter
1 tsp. vanilla extract
5 large eggs (1 liquid cup)
125 g. superfine sugar
66 g. cake flour
60 g. corn starch

Cointreau Syrup

66 g. sugar
2/3 cup water
1.5 fl. oz. Cointreau (3 tbs)

Preparation

Beurre Noisette

In a small heavy sauce pan over low heat, melt butter until the milk solids fall to the bottom and turn a very dark brown. Watching constantly so it doesn’t burn. When done, pour through a fine mesh strained lined with a coffee filter or cheesecloth to remove all of the browned solids. Cool to just warm. Add vanilla and keep warm.

Batter

In the bowl of a standing mixer, combine sugar and eggs. Over barely simmering water, stir the eggs and sugar with your clean hand until the eggs are just warm. (you can also use a whisk for this, but be careful not to let the eggs get too hot.) Transfer the bowl to the mixer with the whisk attached and beat at high speed for five minutes. Meanwhile, sift together the flour and the corn starch. When the eggs are done, remove the bowl from the mixer, remove one cup of the eggs and whisk this into the butter/vanilla until fully combined. Sift half of the flour over the remaining eggs in the big bowl and carefully fold in, using a rubber spatula, balloon whisk, or slotted skimmer. When fully combined, sift the remaining flour over and again fold in, being very careful to not flatten the batter. Once the flour is invisible, fold in the butter batter. Transfer to the prepared pan, leveling the top with a small offset spatula and bake 20-30 minutes, until it just pulls away from the sides of the pan and is nicely golden brown. Remove immediately from the pan to a lightly oiled cooling rack.

Cointreau syrup

In a small saucepan, combine sugar and water. Bring just to a rolling boil, then remove from heat and cool to room temperature. Then add the Cointreau. When the cake is completely cooled, brush the syrup on the top and sides of the cake. Wrap or cover tightly. Best to serve the next day.

Preheat oven to 350*. Spray with oil/flour mixture one 9 X 2 inch round cake pan or 2 7 X 2 inch round cake pans. Line bottom(s) with parchment

Ingredients

Batter

1 cup mashed very ripe bananas (2 large)
½ cup sour cream
2 eggs, room temperature
zest from one lemon
1 ½ tsp. vanilla extract
170 g. sugar in the raw
½ cup canola oil
200 g. cake flour
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt

White Chocolate Frosting

3 oz. fine quality white chocolate, chopped
4 oz. cream cheese, softened but still cool
2 tbs. unsalted butter, softened but still cool
1/8 tsp. almond extract

Preparation

Batter

Whisk together flour, baking powder/soda and salt. Set aside. In the workbowl of a food processor, process banana and sour cream until smooth. Add eggs, lemon zest and vanilla and process until combined. Scrape into the bowl of a standing mixer fitted with whisk attachment. Add sugar and beat banana/egg and sugar at medium speed for 60 seconds. Dribble in oil and beat until fully incorporated. Sift the flour mixture over the wet ingredients and beat at low speed for 2 minutes, scraping as needed to fully incorporate. Scrape into prepared pan(s) and bake for about 30-40 minutes (25-30 if using 7 inch pans) until browned and tester comes out clean. Remove from oven and rest in pan on rack for 10 minutes, then remove from pan to cool completely.

White Chocolate Frosting

Melt chopped chocolate in microwave at medium power in 30 second bursts, stopping when not completely melted. Stir until smooth and completely melted. Let cool just until room temperature, but still liquid. In the bowl of a food processor, process cream cheese, butter, sour cream until smooth and uniform. Add melted chocolate and process until completely incorporated. Pulse in almond extract.

When the cake is cool, frost and store refrigerated.

Note: If you choose to make the two 7 inch cakes, increase the frosting ingredients to the following amounts:

4 oz. fine quality white chocolate, chopped
6 oz. cream cheese, softened but still cool
3 tbs. unsalted butter, softened but still cool
3/8 tsp. almond extract

At least ½ hr. prior to baking, preheat oven to 350*. Line with parchment paper and spray with flour/oil two 9 inch cake pans.

Ingredients

Cherry Filling

¾ cup dried tart cherries
½ cup cognac or French brandy
¼ cup light corn syrup

Dante’s Ganache

108 g. cocoa powder
1 cup boiling water
1 tbs. reserve cherry cognac
1 ¼ tsp. vanilla
7 oz. chopped dark chocolate (60-62% cocoa)
236 g. sugar
¼ cup boiling water
½ cup plus 2 tbs. heavy cream (4.5 fl. oz.)
2 ½ tbs. unsalted butter, room temp.

Cake Batter

1 oz. unsweetened chocolate, chopped fine
63 g. cocoa powder
1 cup boiling water
2 eggs plus 2 yolks, room temp.
¼ cup sour cream
1 tsp. vanilla
225 g. cake flour
326 g. light brown sugar
1 tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, room temp., cut into ¼ inch slices

Preparation

Cherry Filling

Combine cognac and cherries in a jar with a tight fitting lid. Let soak at room temperature 8 hours or overnight. Drain well, reserving 1 tbs. cognac for ganache. Toss cherries with corn syrup and set aside.

Dante’s Ganache

Combine cocoa powder and boiling water in a small bowl. Stir until smooth add vanilla and cognac, stir to combine, then cover tightly and set aside.

Powderize chocolate in the workbowl of a food processor. Set aside.

Warm cream in microwave, keep warm. In a medium heavy saucepan, combine boiling water and sugar. Stir gently until sugar is dissolved, then over medium heat, boil until temperature reaches 370* and the syrup is a deep amber color. Remove from heat and carefully add warm cream (mixture will bubble and steam, be careful). Stir over very low heat until the caramel is completely dissolved. With the machine running, add caramel to chocolate powder, process until combined and smooth. Add cocoa mixture and process until just combined. Scrape out the ganache to a metal bowl and let rest for 1 hour, then cover and let thicken at least 5 hours until thick enough for frosting.

Cake Batter

In a small bowl (preferably metal), combine unsweetened chocolate, cocoa and water. Stir until smooth. Then cover tightly and set aside to cool to room temperature (about 1 hour).

In another small bowl, combine eggs, yolk, vanilla and sour cream. Set aside.

In the bowl of a standing mixer, combine flour, brown sugar, baking soda and salt. Stir at low speed 30 seconds until adequately mixed. Add butter and mix at low speed until it resembles strudel topping. Add egg mixture and beat at medium speed 90 seconds. In a steady stream and at low speed, pour in cocoa mixture, scraping out the cocoa bowl. Then raise speed to medium and beat 30 seconds. Transfer batter equally to the prepared pans and bake 30-40 minutes until the tester comes out clean and the top lightly springs back. Cool in pans on rack for 10 minutes, then turn out from pans and cool completely.

Compose Cake

Level the cooled cakes. Chop the excess cake into crumbs. Combine the crumbs with the reserved cherries as filling. Spread about 1 cup of the ganache on the top of one layer, the add the cherry/cake crumb filling, top with the other layer of cake, then frost the entire cake, top and sides.

Ingredients

3/4 cup walnuts, toasted, peeled and broken up into medium pieces
2 cups all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/3 cup instant oatmeal, unflavored
1 ripe banana, mashed
1/2 cup canola or safflower oil
1/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs, room temp.
1/3 cup water
1 1/2 tsp. vanilla
2/3 cup zucchini, finely grated
1/3 cup carrots, medium grated

Preparation

Whisk together flour, baking soda/powder and salt. Stir in the oatmeal. Set aside. In the bowl of a standing mixer, combine banana, oil, sugars, and eggs. Beat at medium low until combined. Slowly add in water at low speed, then beat at medium high for three minutes. Add the vanilla, zucchini and carrots, and beat at low for 10 seconds. Then add the flour mixture, beating at medium for 20 seconds. Finally add the walnuts, beating at medium for another 10 seconds. Scrape into a prepare loaf pan and bake for 15 minutes. Then, quickly score the length of the loaf with a shallow knife, returning to oven and baking for another 34-45 minutes until tester comes out clean and top is nicely browned. Cool in the pan on a rack for 10 minutes, then remove from pan and cool completely.

Ingredients

Batter

½ cup walnut halves or pieces, toasted, peeled and coarsely chopped
2 cups cake flour (200g.)
4 tsp. baking powder
1 tsp. baking soda
3/8 tsp. salt
1 ½ tsp. cinnamon
¼ tsp. nutmeg
1 cup plus tbs. light brown sugar, packed (244 g.)
3 large eggs, room temp.
4.5 fl. oz. canola oil, room temp.
3 tbs. walnut oil, room temp.
1 tsp. vanilla
1 ½ cups solid pack pumpkin, or fresh

Buttercream

Creme Anglaise

¼ cup sugar
1 tbs. water
3 egg yolks
1 tsp. vanilla
¼ cup milk

Italian Meringue

3 tbs. plus 2 tsp. sugar
1 tbs. water
one egg white
¼ tsp. cream of tartar

Buttercream

creme Anglaise, 70*
Italian meringue, 70*
2 sticks unsalted butter, 70*
1 ½ tsp. orange juice concentrate, room temp
1 ½ tsp. orange zest, finely grated
orange food coloring

Preparation

Batter

Whisk together walnuts, flour, baking powder/soda, salt, cinnamon and nutmeg. Set aside. In the bowl of a standing mixer, beat at medium speed eggs, oils, and brown sugar for about 3 minutes. Add vanilla and pumpkin and beat until just smooth. By hand, stir in flour mixture just until completely moistened. Scrape into prepared pan and bake for about 34-35 minutes until browned and tester comes out clean. Remove from oven and rest in pan on rack for 10 minutes, then remove from pan to cool completely.

Buttercream

Creme Anglaise

Have at the ready a fine mesh sieve over a metal bowl. Whisk the egg yolks until smooth and have near the stove. In a small saucepan, scald milk and lower heat just to keep it warm. In another small saucepan, combine sugar and water. Stir until all of the sugar is moistened and then apply medium heat, stirring constantly until the sugar syrup comes to a boil, then stop stirring and let boil until an instant-read temperature reads 370* and the syrup is a deep amber. Immediately remove from heat and add the hot milk. Stir over very low heat until the caramel is completely melted and smooth. Temper the egg yolks with the caramel, whisking the caramel little by little into the egg yolks, then return the mixture to the pan and apply medium heat, stirring constantly until the mixture reaches 170* then immediately remove from the heat, pour through the sieve and press to strain all of liquids from the solids. Cool to room temp.

Italian Meringue

Have at the ready a glass heat-proof measure. In a small saucepan combine sugar and water. Stir until all of the sugar is moistened and then apply medium heat, stirring constantly until the sugar syrup comes to a boil, then lower heat to just a simmer.

In a medium bowl with a hand mixer, blend egg white until just foamy. Add cream of tartar and beat at medium high until soft peaks form. Slowly start to add 2 tsp. of sugar and beat at high to stiff peaks form.

Return to the syrup, raise the heat back to medium and boil until the instant read thermometer reads 250*. Immediately pour the syrup in the glass measure to stop the cooking. With the beaters on high slowly pour the syrup into the meringue, avoiding the beaters and then lower the speed to medium high and beat for 2 minutes. Refrigerate the meringue until the instant read thermometer reads 70* then proceed.

Buttercream

In the bowl of a standing mixer with whisk attachment, beat butter on medium for 30 seconds, slowly beat in the creme Anglaise until smooth. Add the Italian meringue and beat until just incorporated. Beat in orange juice concentrate and zest. Remove about 2 tbs. of the frosting to a small bowl to tint with food coloring an intense shade of orange then stir that in to tint the rest of the frosting.

Frost the cake, and decorate with marzipan leaves and tendrils.

Note: If you want to make this cake, let me know and I’ll loan you the special pan and give you some walnut oil as you only need a little and can only buy it in a big can.

Whew – I can’t believe how much work this was, another one you’ll probably not see again.

Ingredients

Batter

½ cup plus 1 tbs. cocoa powder
3 fl. oz. boiling water (1/4 cup plus 2 tbs.)

1 large, ripe banana, peeled and lightly mashed
¼ cup plus 2 tbs. sour cream
2 eggs, room temperature
¾ tsp. vanilla

156 g. cake flour (1 ½ cups plus 1 tbs.)
1 cup superfine sugar
¾ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
10 tbs. unsalted butter, room temp.

Ganache

6 oz. 60-62% dark chocolate, chopped
3/4 cup heavy cream
1/2 tsp. vanilla
1 tbs. Meyer’s Dark Rum (optional)
2 cups good quality chocolate chips

Preparation

Ganache

Several hours before ready to use, prepare this. In the workbowl of the food processor fitted with the steel blend, pulse chocolate to a fine powder. Scald cream to the boiling point. (microwave or stove top). With the processor running, add hot cream to chocolate in a steady stream. Process for a few seconds until smooth, then add vanilla and liqueur and blend in. Transfer to a glass bowl and rest for 1 hour. Cover with plastic wrap and leave it to cool for several hours at room temperature. (Keeps for 3 days room temp., 3 weeks in the fridge, 6 months frozen.)

Batter

In a medium bowl stir together cocoa and water. Cover tightly and set aside, cooling to room temp. (about ½ an hour). In the workbowl of a food processor, pulse sour cream, banana until smooth. Add cocoa, eggs, vanilla and process just to blend.

Place flour, baking powder, baking soda, sugar and salt in the bowl of a standing mixer, blend together on low speed for 30 seconds. Add the butter and half of the wet ingredients. Mix at low speed until flour mixture is moistened and beat at medium speed for 1 ½ minutes. Scrape down the bowl. Add the remaining wet mix in two parts, beating at medium for 30 seconds between parts. Smooth into prepared pan. Bake for 35-45 minutes. Cool in pan 10 minutes, then remove from pan and cool completely on a rack.

When the cake is fully cooled and the ganache is at room temperature, glaze the cake and stud with chocolate chips.

Ingredients

Batter

150 g. AP flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tbs. cocoa
1 tsp. cinnamon
¾ cup sugar
50 grams brown sugar
5 fl. oz. canola oil
2 eggs
1 tsp. vanilla
1 ½ cup. shredded carrots (222 grams)
½ cup raisins, tossed in flour to coat

White Chocolate/Cream Cheese Frosting

9 oz. white chocolate, chopped fine
12 oz. cream cheese, cool room temp. (65°)
6 tbs. unsalted butter, cool room temp. (65°)
1 ½ tbs. sour cream

Preparation

Batter

Whisk flour, baking powder, baking soda, salt, cocoa and cinnamon together. Sift over a large piece of parchment. In the bowl of a standing mixer, blend together sugars, oil, eggs and vanilla at medium speed for 1 minute. Add flour mixture and beat for 20 seconds. Add carrots and ½ of the raisins and beat again for 12 seconds. Smooth into prepared pan and top with the rest of the raisins. Bake for 40-45 minutes. Cool in pan 10 minutes, then remove from pan and cool completely on a rack prior to splitting into two layers and frosting.

Frosting

Melt chocolate gently in microwave. Stir to finishing melting and cool until no longer warm but still fluid. In the workbowl of food processor, pulse together butter, cream cheese and sour cream. Add chocolate and pulse to blend.