Time 2h35m Yield 8 Number Of Ingredients 19 Steps:
Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside. In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe. Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour. In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread. To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down. Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Time 2h55m Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.) Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted. To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
Time 1h35m Number Of Ingredients 17 Steps:
Separate the egg yolks from the rest of the egg. You can get a fancy tool, however it’s simple just to use your hand. Beat the egg yolks until smooth and set aside. In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely begins simmering, remove about 1/2 cup from the pan and slowly stir into the egg yolk mixture. Then slowly pour that combined egg yolk/ milk mixture back into the pan with the rest of the milk. Whisk continuously until mixture thickens. Remove from heat and stir in vanilla. Pour custard into a bowl and press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set. Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with non-stick baking spray. You can also cut out a round of parchment paper and place it on the bottom of your cake pan or use a springform cake pan. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour. Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds. Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth. Let sit 30 minutes to 1 hour, so that ganache cools and thickens slightly. To split cake horizontally in half, I first put the cake in the freezer for about 30 minutes. Having the cake be a little hard makes it easier to cut. Insert a long, thin knife into the middle of the cake and begin cutting horizontally, working around the entire cake until you can remove the top half. You can inset toothpicks around the cake to use as a guide, or just wing it! Place the bottom layer of the cake on a serving plate with the cut side up. Spread custard over bottom layer. Place top level of cake with the cut side down, on top of the custard. Pour ganache over top of cake, tilting the cake slightly to guide it and letting some glaze drizzle down side of cake. If you begin topping cake with the ganache and most is sliding down off the cake, stop and let both cool another hour. Then continue with pouring cooler ganache on top of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Time 45m Yield 12 servings. Number Of Ingredients 19 Steps:
For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners’ sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Time 3h45m Yield 8 servings Number Of Ingredients 17 Steps:
For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside. Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes. For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted. To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.
Yield Makes one 9-inch cake Number Of Ingredients 15 Steps:
Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside. Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes. Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan. Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely. In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat. Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract. Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour. Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside. In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes. Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.
Time 6h Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat. With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated. Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top. Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up. Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer. Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth. Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
Time 1h Yield 10 servings Number Of Ingredients 20 Steps:
Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours. Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt. In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined. Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely. Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down. Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.
Yield 12 Number Of Ingredients 21 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners’ sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Yield Makes about 12 servings Number Of Ingredients 19 Steps:
Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with greased parchment, but leave the sides of the pans untouched. The cakes need to cling to the ungreased pans to rise properly. In a large bowl, whisk together the flour, baking powder, and salt and then sift back into the bowl. Set aside. In a stand mixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed. Once the eggs are well combined and starting to foam, about 1 minute, turn the speed to medium-low and sprinkle 3⁄4 cup (150g) of the sugar slowly over top. Turn the speed to high and let it whip for about 5 minutes. While the eggs are whipping, in a small saucepan over medium heat, bring the milk, oil, and remaining 3⁄4 cup (150g sugar) to a boil. Turn off the heat and stir in the vanilla. Once the eggs are light in color and thick, they should be able to form a ribbon of batter that sits on top of the egg foam for a few seconds when you lift the whisk out of the foam. Turn the mixer speed to low, slowly add the boiling milk mixture, and then add the flour mixture, a few tablespoons at a time, scraping down the bowl several times. Immediately pour the batter into the prepared pans and gently run a spatula through the batter to pop any large air bubbles. Bake until a tester comes out clean, 15 to 20 minutes. Let the cake cool completely in the pans. Run a knife around the edge before turning out onto serving plates. In a medium saucepan over medium heat, combine the milk, 1⁄4 cup (50g) of the sugar, butter, salt, and vanilla; bring to a gentle boil; and then remove from the heat. In a medium bowl, whisk together the cornstarch and remaining 1⁄4 cup (50g) sugar. Add the egg and egg yolks and whisk into a smooth paste. Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan. Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools. If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming. In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides. Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days. In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth. Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs. Place one cake layer on a serving plate. Stir the pastry cream to loosen, then mix in one-third of the whipped cream to lighten. Fold in the remaining whipped cream. Using an offset spatula, spread all of the pastry cream over the cake; making sure not to go quite to the edge. Place the next cake layer over the pastry cream. Gently press down on the cake to make sure it is sitting snugly on the pastry cream. If the pastry cream goes beyond the edge, clean it up with a metal decorating spatula. Cover with plastic wrap and refrigerate for about 1 hour to set the pastry cream in place. Pour the ganache over the top of the cake, starting in the center and stopping just as it drips over the edge. Refrigerate the cake until the ganache sets, about 30 minutes, then serve right away.
Time 20m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely. You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Time 1h30m Yield 1 10-inch cake, 10 servings Number Of Ingredients 9 Steps:
Prepare and chill pastry cream. Preheat oven to 350 degrees. In two mixing bowls, separate the egg yolks and whites. Add 1/2 cup sugar to each bowl. Beat the egg whites until moderately stiff, but not dry. Beat the yolks at high speed until light yellow and thick, about 3 minutes. Fold one third of the egg whites into the yolks, then fold in the remaining whites. Gradually add the flour, folding in with a spatula. Fold in the melted butter. Pour the batter into a 10-inch greased springform pan. Bake for about 25 minutes, or until the surface is golden and the center is dry when tested with a toothpick. Remove from the oven and cool thoroughly. Combine the chocolate with 2 tablespoons of water, and melt in a microwave oven or double boiler. Reserve. Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness. Reserve 1 1/2 cups of the pastry cream for the sides of the cake, and spread the remaining cream on one layer. Top with the second layer. Top the cake with the chocolate mixture. Combine confectioners’ sugar, corn syrup and 1 tablespoon of water. Mix well. Place in a piping bag with a 1/8-inch tip. Pipe spiral lines starting from the center of the cake. Score lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.
Time 1h30m Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray. Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten. While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely. While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted. Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.
Time 50m Yield 12 servings. Number Of Ingredients 17 Steps:
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce and vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk until blended., Coat two 9-in. round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Place one cake layer on a serving plate; top with filling and remaining cake layer. , For glaze, in a small bowl, combine the confectioners’ sugar, cocoa and vanilla. Add enough milk to achieve desired consistency. Spread over top of cake, allowing some glaze to drape down the sides.
