Tag Archive: cake


Red WineWow, that’s a mouthful! It’s been far too long since my last post and for that I apologize, but I do have something extra special to share this time. I’m not really a “dessert person” (let me rephrase that: I love dessert – just not making it myself) and furthermore baking has never been my strong suite, although I’ll admit my recent successes in making biscuits, popovers, & cupcakes has certainly helped my confidence a little 😛

This recipe is really a conglomerate – let’s call it a “combination” of two different flavors that I wanted to pair together: (1) cracked peppercorns (my all-time favorite ingredient ever); and (2) red wine. Now for baking, I’m talking cheap red wine, but dry – I suggest a Malbec, Grenache, or Cabernet Sauvignon.

I’ve realized that there are oodles of excellent cooks out there who make their own versions of chocolate cake, and quite regularly, but not me I’m afraid. In fact, I have never made a double-decker cake before (it just sounds cool, doesn’t it?!) and at 27 years old, this was an astonishing revelation. Needless to say, I found several reasons to make the particular recipe for this special cake because it seemed so wonderfully full of chocolate…and honestly, how can you mess up chocolate? My dear friend made the frosting in advance so it turned out to be a masterpiece of processes that got off to a helluva great start. I revamped the Mixed Peppercornsfrosting recipe here to reflect a lower-maintenance version that uses light cream cheese. I loved how the cake turned out and next time I will add more red wine 😉

My secret ingredient? Admittedly, the cracked pepper. I know I’ve said it before. No matter what these weirdly spicy little seed pods are crushed over, they always compliment the dish wonderfully and in this case, carried it. I’ve always thought cracked pepper was a taste with some pizazz and depth to it and when paired with frosting, pepper does not disappoint. Does it sound strange? It’s not, really. My friend used a blend of 5 different peppercorns, which also lent a lot of color to the otherwise white frosting 🙂 I encourage you to give this recipe a try, you might be surprised…

Red Wine Chocolate Cake with Cracked Peppercorn Frosting

IngredientsChocolate Cake

(for the cake)

6 Tbs. (85 grams) butter, at room temperature
3/4 cup (145 grams) dark brown sugar
1/4 cup (50 grams) white sugar
1 large egg & 1 large egg yolk
3/4 cup (177 ml) red wine, dry
1 tsp. vanilla
1 cup (133 grams) flour, plus more for dusting
1/2 cup (41 grams) cocoa powderfrosting
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

(for the frosting)

8 Tbs. (115 grams) butter, softened
8 Tbs. (115 grams) low-fat cream cheese, softened
2 cups (475 grams) powdered sugar
3 Tbs. (15 grams) cream
cracked pepper, to taste
2 round cake pans

1. Preheat the oven to 165 degrees Celsius (325° Fahrenheit). Use butter or nonstick spray to grease the bottom (especially) and sides of two cake pans. 2. To make the cake, mix the butter, brown sugar, and white sugar in a bowl with an electric mixer on medium speed until smooth & creamy, 3 minutes. 3. One at a time, mix in the egg & egg yolk, red wine, and vanilla and continue mixing another 3 minutes until a loose batter forms. 4. Sift flour, cocoa, baking soda, baking powder, cinnamon, and salt together over the bowl of wet ingredients. Use the mixer until it is 3/4 combined, and then fold the rest together with a spatula. 5. Spoon the batter into the prepared pans and put on the same rack in the middle of the oven. Bake for 25 – 30 minutes, or until a fork inserted into the center comes out clean. 6. Let the cake cool in the pans for 10 minutes, then flip out and continue cooling on a wire rack for 45 minutes more, loosely covered. 7.  To make the frosting, bring the cream cheese and butter to room temperature first to soften. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until the frosting is smooth and creamy. Next beat in the 3 tablespoons of cream. At the end, add cracked pepper as desired, folding in with a spatula. Chill the frosting until ready to use. 8. Once the cake has cooled completely, place one piece on a large round plate acakend spread with the prepared frosting. Place the second piece on top and use the remainder of the frosting to cover the top and sides of the cake until frosted  🙂 You can store the cake at room temperature or in the fridge covered for up to 1 week.

Serves 8 – 10

I wish I had more reasons (do I need a reason?!) to make cake, especially when it calls for chocolate AND red wine. -I’m just happy it wasn’t a disaster 😉

Now that the weather has gotten a chill to it, I think I’ll have to bake some other not-so-sugary things, like onion rolls and (yes, cracked pepper) biscuits. Oh, the choices…

My question: What was the best cake you ever remember eating? 

9.30.2014

And Now for Something Sweet…

Apples, apples everywhere! One dropped on my head the other day as I was walking down the sidewalk, as if the trees themselves were trying to get my attention 😉 They litter the streets and yards and pile up in the gutters; people in our neighborhood put basketfuls out on the sidewalk packed full of apples with a sign saying ‘gratis’.  It seems like every tree over here is loaded down with delicious, brightly colored fruit, from Dutch to Danish apples and endless other varieties I don’t know the names for yet. In my opinion, they all taste good, but I’ve been told some are better than others…and some still are best left for baking so I thought with all this fruitful abundance I’d at least give it a try.

This apple cake recipe I got from a friend, a fellow international student at my University who let me try a piece she made before relaying the recipe; needless to say that after one bite of the sugary fruitfulness, I was sold on the idea of making the cake. And, after going through the motions of baking it once, I’m already resolved to make it again. It’s rare that I enjoy baking as much as I do regular cooking; I’m not sure what it is exactly–all the waiting, whisking, explicit measurements, and intricate chemical reactions are a bit intimidating but this recipe was neither difficult nor complicated, so I highly recommend it anyone craving something sweet }:-]

Can you guess the star ingredient? That’s right, apples. And what would this cake be without them? Just butter, sugar, and flour–still pleasantly sugary–but certainly not possessing the same fruity goodness. I put the ingredients for this recipe in grams & deciliters this time since that’s what I’m working with; if anyone desires a ‘European experience’ as I like to call it, you should try making this recipe doing the conversions yourself, it’s useful math and not difficult, I promise ]:-) At the end of all this baking, I brought the finished product over to a friend’s who was having us for dinner. I arrived with the whole damn cake, thinking I was probably bringing too much but ended up leaving with none at all. I mean seriously, it’s gotta be good if everyone has 2 & 1/2 pieces of it after a large supper. I bet if success had a smell, it’d be sugary and sweet…

Sugary Cinnamon Apple Cake

Ingredients

100 g butter

2 deciliters sugar

4 deciliters flour

2 1/2 deciliters milk

1 egg, beaten

3 tsp. baking powder

4 apples (of your choice)

cinnamon

(1) Preheat the oven to 175 degrees Celsius (or 350 degrees Fahrenheit). Melt all the butter in a small saucepan over very low heat. (2) In a large mixing bowl, beat the egg & sugar together with a whisk until light and fluffy. (3) Stir in the milk and melted butter. Next, add the flour in stages (a deciliter/cup at a time), whisking well to ensure that no lumps form. (4) Grease a round baking pan with a little bit of butter and pour in all the batter. (5) Peel and core the apples, slicing thinly before arranging the pieces in the batter in the pattern of your choice (the cake will rise as it bakes so be sure to add as much apple slices as you can); when done, sprinkle the top with a (generous) layer of cinnamon and sugar. (6) Bake on the top rack of the oven for 45 minutes, or until a toothpick comes out cleanly when stuck into the center of the cake. Let cool 10 minutes before cutting into triangular pieces. Serve the pieces of apple cake with a dollop of clotted cream (if you’re feeling adventurous) and a pot of tea :->

Serves 4

I will admit, I’m a bit relieved to have made a cake successfully and I believe my baking qualms are over, for the time being at least 😉 And while the cake didn’t last (at all), I have confidence that my next food concoction will last just a little bit longer…I mean it’s got to, right?

My question: What is one of the best fruits to use in a cake?

(Other than apples, of course) I’m thinking pears…maybe peaches…

9.9.11