Chocolate Sprinkles Cake with Fluffy Chocolate Ganache Frosting

My son just had a birthday this week and this was the cake I made for him.  I've been super busy with everything in my life right now that I was glad that he wasn't fussy about how his birthday went.  As long as he got his favorite food for dinner (sushi!), some cool presents (like a Nerf gun!), and a cake (homemade by his momma!), he's contend.  I tell you, birthday celebration for a teen boy is so much simple.  I like how mellow it is with no drama whatsoever!

Anyway, this cake's inspiration came from looking at funfetti cake.  I asked my son what kind of cake he wanted.  He said anything will do as long as it is a chocolate cake.  And so I bargained with him that I would make the frosting chocolate but the cake yellow with chocolate sprinkles in it.  The chocolate sprinkles that I used wasn't the regular jimmies, but the one that's made from real chocolate.  As someone who was born in Indonesia, I'm used to eat chocolate sprinkles in sandwich bread.  The origin of eating this type of food came from the Dutch, who occupied Indonesia for quite some time and brought their eating habits to Indonesia.  The chocolate sprinkles is called hagelslag, which means hailstorm; and I think the name fits very well.  Chocolate hails sandwich is such a comfort food!   The way the sandwich is prepared is to slather bread slices heavily with butter so the sprinkles will stay put.  Although my son was born here, it's a habit that he's acquired since I've served to him from time to time.  To see which chocolate sprinkles to use, see here.

My husband teased me endlessly about the appearance of this cake, saying that the chocolate sprinkles creates a pattern like ants in the cake, but of course the cake tastes nothing like it!  I think it's simple, elegant, manly enough, and not too mention very delicious.  The texture of the cake is tender with tight crumbs allover and the frosting is equally rich and delectable.  I'm happy that I made this cake for my son because it's perfect for him.

Chocolate Sprinkles Cake with Fluffy Chocolate Ganache Frosting

Makes one 8-inch, 2-layer cake


For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup nonfat buttermilk
3/4 cup real chocolate sprinkles or hagelslag

For the fluffy chocolate ganache frosting
12 ounce semisweet chocolate, finely chopped
1 cup heavy cream
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract


Position a rack in the center of the oven, and heat the oven to 350F.  Butter and flour two 8-inch round cake pans.

To make the cake:  Using a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed for 3 to 4 minutes, or until light and fluffy.  Stop the mixer a few times and scrape the sides and bottom of the bowl and paddle to release any clinging butter or sugar.

In a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined.  On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated.  Scrape the bowl and paddle again, then beat on medium speed for 20 to 30 seconds, or until the mixture is homogenous.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined.  Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated.  Stop the mixer and scrape the sides and bottom of the bowl well.  Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined.  Add the rest of the buttermilk and mix just until combined.  Be careful not to overmix.

At this point, it is best to finish the mixing by hand.  Remove the bowl from the mixer stand and using the rubber spatula, fold in the remaining flour mixture and the chocolate sprinkles just until the batter is homogenous.  As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl.  Divide the batter evenly between the prepared cake pans.

Bake for 40 to 50 minutes, or until the tops are golden brown and the cakes spring back when pressed in the middle with a fingertip.  Let cool completely in the pans on wire racks.

To make the ganache frosting:  While the cake layers are cooling, put the chocolate in a medium heatproof  bowl.  In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling).  Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and the mixture is smooth.  Let sit at room temperature for 1 to 2 hours, or until completely cool.  (Or refrigerate the ganache until cool, about 30 minutes, whisking every 10 minutes.)

Fit the stand mixer with the paddle attachment and beat the butter on medium-low speed for 10 to 15 seconds, or until smooth.  Add the confectioners' sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes, or until the mixture is fluffy and smooth.  Stop the mixture a few times and use a rubber spatula to scrape the bowl and the paddle to release any clinging butter or sugar.  On medium speed, add the cooled ganache and beat for about 2 minutes, or until completely combined.  Stop and scrape the sides and bottom of the bowl.   Turn up the mixer speed to medium-high and beat for about 1 minute, or until the frosting lightens in color and thickens.  You should have 4 cups.

Remove the cooled cakes from their pans.  Using along, serrated knife, trim the top of each cake to level it.  Place one cake layer on a cake plate.  Spoon about 1 cup of the frosting on top and use an offset spatula to spread it evenly to the edges.

Carefully place the second cake layer, top side down, on top.  Spoon about 1 cup of the frosting on top and spread it over the top and down the sides of the cake, smoothing the frosting as well as you can and covering the entire cake with a thin layer.  If time permits, refrigerate the cake for 20-30 minutes to let the crumb coating set.  Spoon a heaping cup or so of the frosting on top of the cake, and spread it evenly across the top and down the sides.  If desired, spoon any remaining frosting into a pastry bag and decorate the cake as you like.

The cake can be stored in an airtight container at room temperature for up to 2 days.


Source:  adapted from Flour by Joanne Chang

Black-Bottom Banana Cream Pie

How do you eat your banana?  Fresh without embellishment or layered in between chocolate custard and vanilla custard?  If your answer is the second one, this pie is for you.  This is the kind of pie that has all my favorite ingredients, chocolate and custard.  It's also super easy and unfussy.  I really like the method where I only have to make one custard which will then divided into a chocolate and a vanilla one.  And the crust is the old-fashioned graham cracker crumbs which I think is excellent bearer of this seemingly humble pie.  It's certainly not humble in the taste department but grand in my opinion!

So go on, try it, you might like it!

Black-Bottom Banana Cream Pie

Serves 8

For the crumbs:
1 1/2 cups fine graham cracker crumbs (about 7 ounces)
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, melted

For the filling:
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 1/2 cups milk
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
3 1/2 ounces bittersweet chocolate, chopped
3 medium bananas, sliced 1/2 inch thick
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Chocolate shavings, for garnish

Preheat the oven to 350F.  In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, salt and melted butter and pulse until the crumbs are moistened.  Press the crumbs evenly into a 9- to 10-inch, deep-dish glass or ceramic pie plate.  Bake for about 8 minutes, until the crush is lightly browned and set. Let cool completely.

In a large saucepan (preferably with a rounded bottom), combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth.  Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes.  Remove from the heat and whisk in the butter and vanilla extract until the butter is melted.  Pour half of the vanilla custard into a medium bowl.

Whisk the chopped chocolate into the custard in the saucepan until it is melted.  Spread the chocolate custard evenly in the pie crust and top with the sliced bananas.  Carefully spread the vanilla custard over the bananas.  Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.

In a medium bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar until it is softly whipped.  Mound the whipped cream on top of the pie.  Garnish the banana cream pie with chocolate shavings and serve.


Source:  adapted from Food and Wine, authored by Valeri Lucks

No-Bake Strawberry Bars

When I first tried the original recipe, I was amazed by how delicious it was.  Who could have thought that cream cheese, gelatin and whipped cream go harmoniously together in such a way  in this no-bake dessert?  I give kudos to Judy at The Midnight Baker for sharing the recipe in her original post, No-Bake Cherries Jubilee Pie.  My family loves this kind of dessert and quickly voted to have it in a repetitious rotation :)  

This time I made it with strawberry gelatin and chopped fresh strawberries for the filling, and used rectangular baking dish to make the dessert.  I found that this combination works as well.  I think the only other modification I did was in the amount of sugar used in the crust in that I only used one teaspoon instead of three teaspoons.  Do follow her suggestion of using the extra creamy whipped topping because it makes a difference in the taste and texture.  And lastly, you really should try this because it's super easy and way too tasty not to make!  I, myself, can't wait to try it with different types of flavor and fruit.

No-Bake Strawberry Bars

Makes one 9-x-13 baking dish


Crust:
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon sugar

Filling:
1 tub (8 oz) extra creamy whipped topping
4 oz cream cheese, softened
1 package (3 oz) strawberry gelatin dessert
3/4 cup boiling water
1 package (8 oz) fresh strawberries, save some prettier strawberries for garnish, the rest is chopped into smaller pieces

Topping:
1 tub (8 oz) extra creamy whipped topping
 Fresh strawberries, halved


Mix all crust ingredients well.  Press into a 9-x-13-inch baking dish.

For filling, beat softened cream cheese with a wire whisk attachment on a stand mixer, set aside.  Mix the strawberry-flavored gelatin in a separate large bowl with the boiling water, stirring until all gelatin is dissolved.  This will take about 2 minutes.  Slowly whisk the gelatin into the cream cheese.  There will be lumps, don't worry.

Place the bowl with the gelatin/cream cheese mixture in a larger bowl filled with ice water and ice cubes until the gelatin is beginning to thicken.  This will take about 5 minutes or so.  Stir every minute or so that you keep an eye so it doesn't actually set.

Fold in 1 tub of the whipped topping, then fold in the chopped strawberries.  If the mixture doesn't "mound" refrigerate for maybe 10-15 minutes until it does (mine mounded without chilling).

Spoon mixture into prepared crust, spreading it out evenly.  Chill for 4-6 hours or overnight.

Top with the second full tub of whipped topping.  Decorate with halved fresh strawberries.


Source:  The Midnight Baker (No-Bake Cherries Jubilee Pie)

Oat Crisps with Fresh Fruits and Honey Yogurt

When I made these crips I was expecting it to be good on their own.  Well, yeah, I wasn't wrong.  I ended up eating them as snacks because they were so addictive.  Crispy, crunchy, and caramel-y, I just love these!

If you want to eat these for breakfast, the simple way to do is to grab yogurt--honey flavored is my favorite--and fresh fruits for a feel good sustenance in the morning.  This recipe is simple and irresistible which what I like from the book by Emily Luchetti, Classic Star Desserts.  I've been going through my baking book collection and trying out recipes this summer when I had a more leisurely time for baking and cooking.  So far I've found very good recipes and I'm very pleased.  I hope I can continue the baking well into the busy school and work year.  Fingers crossed!

Oat Crisps with Fresh Fruits and Honey Yogurt

Serves 6


1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats
1 pint blueberries
4 medium peaches, sliced rather thinly
1 cup yogurt--any flavor you like

Preheat the oven to 350F.  Line 2 baking sheets with parchment paper.

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended.  Stir in the oats, mixing well.

To form the crisps, drop the oats mixture, one tablespoon per cookie, onto the prepared baking sheets, spacing them about 2 1/2 inches apart.  Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes.  Let cool for 5 minutes on the baking sheets.  Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

To serve, divide blueberries, peach slices and yogurt among individual plate and place 2 oat crisps alongside or on top of each serving.


Source:  adapted from Classic Stars Desserts by Emily Luchetti

Corn Crepes with Blueberry Sauce

Before making this dessert, honestly, I've never tried eating corn with blueberry.  I've eaten corn kernels sauteed in lots of butter and spoonsful of sugar with a dash of salt or an Indonesian version of sweet tamale--a mixture of corn, shredded coconut, sugar and salt wrapped in corn husk and steamed until soft.  Boy, that was a good sweet snack!  But never corn with blueberry and ice cream.

This doesn't make me not like the pairing; I think it's a wonderful one especially when the corn and blueberries are in season.  I love crepes and there's an interesting texture of the crepes with the addition of cornmeal in there; a little different but in no way bad.  Blueberry sauce is one of my family favorites to use in desserts so it can't go wrong in this dish.  And, oh boy, the vanilla ice cream just finishes off nicely!

In the last few weeks of summer--it's already cooling down rapidly here in Oregon--I'm sharing this recipe before it's too late!

Corn Crepes with Blueberry Sauce

Makes 6 servings


Corn Crepes:
2 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon salt
1 ounce (2 tablespoons) unsalted butter, melted
1/2 cup (about 1 ear) uncooked fresh corn kernels, preferably white
3 tablespoons white cornmeal, preferably stone-ground

Blueberry Sauce:
1 1/2 pints blueberries
3 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice

Vanilla ice cream


To make the crepes:  Put the eggs and milk in a food processor or blender.  Blend until smooth.  Sift together the flour, cornstarch, and salt and add it to the egg mixture.  Blend until smooth.  Add the melted butter and again blend until smooth.

Transfer the batter to a bowl and stir in the corn kernels and the cornmeal.  Refrigerate for 30 minutes to overnight.

Heat a 6-inch crepe pan or nonstick skillet over medium heat.  Lightly grease the bottom of the pan.  fill a 1/4-cup measure three-quarters full with the crepe batter and pour it into the pan, rotating the pan so that a thin layer covers the entire bottom.  Cook for about 1 1/2 minutes, until lightly browned.  Using the edge of a knife, loosen a corner of the crepe from the pan.  Using your fingers, flip the crepe over and cook for another 15 seconds.  Place the finished crepe on a large plate.  Continue cooking crepes, stacking them, slightly overlapping, on top of each other, until there are at last 12.  It is not necessary to grease the pan after making each crepe.  Wrap the crepes in plastic wrap until ready to use.

To make the blueberry sauce:  Place 1 pint of the blueberries, the sugar, and lemon juice in a medium saucepan.  Cook, covered, over medium heat, stirring frequently, until the blueberries are soft and juicy, about 3 minutes.  Stir in the remaining blueberries.

To serve:  Place a small scoop of ice cream in the middle of each of the crepes.  Fold crepe over the ice cream.  Place 2 crepes on each of 6 plates.  Accompany with some warm blueberry sauce.  Serve immediately.


Source:  A Passion for Desserts by Emily Luchetti