chocolate red wine cake with blackberry buttercream

Admittedly, it's been a slow year for me and sweets. Between work, travel, fun and a prolonged health kick, I haven't been spending much time in the kitchen. But when the birthday of sweet tarte's strongest supporter, pickiest proofreader and undisputed number one fan rolled around, I knew it was time to roll up my sleeves and get back to baking. But what to make for the milestone birthday of someone who is so devoted to following my culinary commentary that he emails me to let me know when he thinks too much time has passed between postings?

This chocolate red wine cake with blackberry buttercream is sweet but not saccharine. It's definitely a celebration cake, but one fit for a grown up gathering. Which made it the perfect birthday cake for sweet tarte's number one fan: my dad. Happy birthday dad! 

Chocolate Red Wine Cake with Blackberry Buttercream

Recipe from Love and Olive Oil

For the Cake

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

2 eggs

1 cup buttermilk

1 cup red wine

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 and line three 8-inch round cake pans with parchment. Butter the parchment. In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, buttermilk, wine, vegetable oil and vanilla and whisk well or beat with an electric mixer to blend. Divide the batter evenly among the three pans and bake 30-35 minutes. Leave the cakes in the pans until cool enough to handle, then invert onto wire racks to cool completely. 

For the Buttercream

3 sticks unsalted butter at room temperature

pinch of kosher salt

4 cups powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons heavy cream

1/4 cup blackberry preserves, or more to taste

Beat the butter on medium high until light and fluffy. Add the powdered sugar slowly, beating well after each addition. Mix in the salt, vanilla, cream and preserves. If the buttercream is too thick, add more cream, If it's too thin, add more powdered sugar. Taste the buttercream and add more preserves if desired. 

For the Dark Chocolate Ganache

3.5 ounces dark chocolate, chopped

2 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons warm water

Heat the chocolate and cream over a double boiler until melted. Remove from heat and whisk in the powdered sugar. Add the water one tablespoon at a time until the ganache is a good pouring consistency. You may not need all of the water. 

To Assemble the Cake

Place one of the cooled cake layers on a cake board, plate or cake stand (whatever you are going to use for serving your cake). I like to place my cake layers (well wrapped in plastic) into the freezer to firm up a bit before frosting them--this makes them easier to work with. Spread a thin layer of blackberry buttercream over the top of the cake layer, and top with the second layer. Spread a thin layer of buttercream over the top of the second layer, and top with the third cake layer. Spread a very thin layer of buttercream over the top and sides of the cake using an offset spatula, if you have one. Do not use all of the buttercream. This is your crumb coating, or a very thin layer of icing in which all of the cake crumbs will be suspended so that they are not visible in the finished product. Don't skip this step--it's especially important when you're dealing with a dark cake and light icing. 

After you have spread the cake with the crumb coating, chill it for about 20 minutes so that the frosting has time to firm up. Then spread your cake with the remainder of the buttercream. After the cake is fully frosted, its' a good idea to chill it again before topping it with the chocolate ganache--this will help you achieve artful drips down the sides. (I refrigerated by cake overnight and applied the ganache the next morning). When you are ready to add the ganache, pour it on to the center of the  top of the cake, and use an offset spatula to spread it just over the edges so that it drips down the sides. Refrigerate, uncovered, for at least 30 minutes to allow the ganache to firm up. Remove the cake from the refrigerator at least 1 hour before serving. 

rainbow cookies

As a general rule, I'm an optimist. A night owl. A wine drinker. And a cookie minimalist. You can keep your fancy fillings and fussy frostings, your royal icing and your rainbow sprinkles. Just leave me with a heaping cup of chocolate chips and a generous pinch of sea salt and I'm more than content. But there are exceptions to every rule. Screen a slasher flick and I turn into a passionate pessimist. Hit me with a bout of jetlag and I'll fall fast asleep in my dinner. Bring me to a baseball game, and it's all about the beer. And as for the exception to my cookie rule, well, allow me to introduce you to the rainbow cookie. Colorful layers of aromatic almond sponge cake are alternated with apricot preserves and dark chocolate to create a cookie that's as flavorful as it is fancy. Some rules were made to be broken. 

Rainbow Cookies
Recipe from Torrisi, via Bon Appetit

2 tablespoons plus 2 cups unsalted butter, at room temperature
6 large eggs, separated
1 1/3 cups sugar, divided
12 ounces almond paste (not marzipan), chopped
2 3/4 cups plus 1 tablespoon all purpose flour
1/2 teaspoon kosher salt
1 teaspoon red food coloring
1 teaspoon green food coloring
3/4 cup orange marmalade, heated and strained (I used Sarabeth's apricot orange marmalade)
4 ounces bittersweet chocolate, melted

Preheat the oven to 350 and line 3 9x13 pans with foil leaving an overhang, and grease the foil with 2 tablespoons of butter. Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Add 1/3 cup sugar and beat until stiff peaks form. Transfer to a bowl, cover and put in the refrigerator to cool. 

Put the almond paste and sugar in the bowl of a stand mixer and beat with the paddle attachment until combined, about 4-5 minutes. Add the remaining butter and beat until fluffy. Mix in the egg yolks and then the flour and salt. Fold in the whites in two additions. 

Divide the batter evenly between three bowls. Add red food coloring to one, green to another, and leave the third one plain. Spread each bowl of batter into one of the prepared pans. Bake for 9-11 minutes, until just set. Let the cakes cool in the pans. 

Spread half of the marmalade over the green layer. Lift the plain layer out of the pan using the foil overhang, and invert it onto the green layer. Peel the foil off of the top, and spread the remaining marmalade over the plain layer. Invert the red layer on top of the plain layer and cover the cake with foil. Place one of the empty 9x13 pans on top of the cake, and weigh it down with heavy canned goods. Put the cake in the refrigerator for at least 4 hours, or overnight. 

Remove the cans, top pan and foil and transfer the cake to a wax-paper lined baking sheet. Spread half of the melted chocolate evenly over the top of the red layer using an offset spatula. Place in the freezer for 10 minutes, until chocolate is set. Cover the cake with waxed paper, invert a baking sheet on the top, and flip the cake over. Cover the bottom of the green layer (now the top of the cake) with the remaining chocolate and freeze another 10 minutes, until set. Cut the cake into six even strips. Cut each strip into 12 cookies. Store in an airtight container. 

Recipe Notes; I halved the recipe and baked each layer in a 9-inch round cake pan. I used Sarabeth's apricot orange marmalade between the layers, and topped one end of my cake only with chocolate--I used Guittard semi-sweet chips. Resist the temptation to use more chocolate than the recipe calls for--if your chocolate layer is too thick it will crack when you try to slice the cookies. 

gwyneth paltrow's candy bars

I often joke that if I were to start over from scratch, a more appropriate title for this blog would be "cake for breakfast," since that's been an all too frequent side effect of the constant stream of sweets parading through my kitchen. Because I take my blog photos in the morning, I inevitably end up eating a breakfast-time bite (or four) of whatever it is I'm baking, which means I've often had more sugar before seven than most people do all day. (Other true to life titles could include "chocolate covered computer screen" and "caramel coated clothing." Baking can be messy.) This week however, the sweets for breakfast are no problem, since I've been cooking from Gwyneth Paltrow's heath focused new book, It's All Good.

It's no secret that I have an out of control sweet tooth, a hidden healthy streak, and a fondness that boarders on the fanatical for all things Gwyneth. So it should come as no surprise that I snagged a copy of her new book on healthy cooking as soon as it hit store shelves. . . and flipped right to the dessert section. These "candy bars" are made with wholesome ingredients like raw nuts, coconut flour and dates, and are topped with a generous coating of melted dark chocolate. While I don't think they'll replace my usual rotation of butter and sugar-laden sweets, they do make for a great afternoon snack or a healthy weeknight treat. Leave it to Gwyneth to make dessert for breakfast okay. Now if she could just find a way to keep the chocolate splatters away from my computer screen, we'd really be all good.

These "candy bars" are almost like an especially delicious Larabar coated in melted chocolate. If you want to eat them as a healthier afternoon snack, I think they'd also be delicious without the topping, or with just a few dark chocolate chips stirred into the batter.

Candy Bars
Adapted from Gwyneth Paltrow's It's All Good

1 1/2 cups raw nuts (Gwyneth uses cashews, I used a mix of cashews, pecans and almonds)
1 1/2 cups pitted dates, roughly chopped
1/2 cup almond butter
1/2 cup maple syrup
1/2 cup unsweetened shredded coconut
1/2 cup coconut flour
1/2 teaspoon almond extract
1 1/2 cups dark or semi-sweet chocolate chips
1 1/2 tablespoons coconut oil
Maldon or another flaky sea salt, for sprinkling

Process the nuts in a food processor until they are finely ground. Add the dates, almond butter, maple syrup, coconut, coconut flour and almond extract and pulse until a sticky dough forms. Line a baking sheet with parchment paper, and press the dough into a 1-inch thick rectangle. Chill the dough in the refrigerator for 6-8 hours or overnight. Once your dough has chilled, melt the chocolate and coconut oil over a double boiler or in the microwave. Pour the chocolate over the dough, and use an offset spatula to spread it evenly over the top. Sprinkle with flaky sea salt, and chill until set, about one hour. Cut into squares and enjoy. 

{sweet things} february/march 2013

It's that time again. Here's a (slightly belated) look at the things I was loving in February and March. Fingers crossed that the April edition will be packed with open-toed shoes and breezy sundresses. I'm ready for spring, big time. These are the things that have been keeping me company as I wait out the dregs of winter. 

1) DL1961 Emma Legging Jeans: I wear pants so infrequently that I've been asked on multiple occasions whether I actually own a pair of jeans. Until now. I discovered these DL1961 Emma Leggings at Bloomingdales a few weeks ago, and they've quickly become my go-to Saturday night outfit. They're cute, comfy and provide much greater protection against the chilly March winds than my usual black opaque tights. Who knew? Consider me a convert.

2) Justin Timberlake the 20/20 Experience: This is the part where I admit on the internet that I've been listening to Justin Timberlake on repeat all day every day for weeks. It's really that good.

3) Yes to Cucumbers Facial Cleanser Towelettes: These are my new favorite beauty product--amazing for cleansing your face and removing makeup on the go, they're now a must-have in my gym and overnight bags. 

4) Stabilo Pens: I first discovered these pens during a high school trip to Switzerland, and despite trying countless other brands in the decade and a half since, they're still my gold standard.

5) House of Cards: This one snuck up on me. It's not all nervous nail-biters a la Homeland. Rather, the storyline develops in a slow burn that turns you into a full fledged fanatic just in time for the finale. Counting the days until Season Two.

6) J.Crew Factory Envelope Clutch:  I ordered this clutch during a big Factory sale and I love the bright pop of color it adds to an otherwise basic outfit. 

7) Hu Kitchen Almond Butter and Puffed Quinoa Chocolate Bar: One of my savviest friends pulled a bar of this chocolate out of her purse after an almost-too-virtuous dinner at The Butcher's Daughter. Made with cacao and unrefined coconut sugar, it's delicious and (nearly) guilt-free. I think that Hu Kitchen is just a New York thing at the moment, but if you're in the city you should stop in to check out their healthy fare and make sure to buy a chocolate bar (or four, like I did) while you're there.

bourbon banana bundt cake with brown butter frosting

Last weekend I was plagued with a serious case of Sunday Night Syndrome. After a great few days spent catching up with friends over one too many glasses of red wine (here and here) and binging on my latest tv obsession (start this--you won't be disappointed), I was dreading the inevitable return to routine come Monday morning. To combat my end of the weekend blues, I did three things. First, I got to work early on Monday to clean my office. I'm the kind of Type-A crazy who gets totally stressed out by clutter, so a tidy office makes the beginning of the work week a little easier to swallow. Second, I restocked my secret stash of special pens. I love colorful markers (see Type A crazy, above) and neon notes are much more fun than boring old black.

Finally, I spent the last few hours of the weekend in my kitchen baking up this bourbon banana bundt cake. Lazy Sunday night baking with whatever I happen to have lying around seems to be my main mode of operation these days, and this cake was no exception. I assembled a few of the over-ripe, frozen bananas I collect in my freezer by the bunchfull, a box of brown sugar from the back of my pantry, and, since I didn't have the rum called for in the original recipe, a healthy does of bourbon, (because it was still the weekend after all). Pile on a quick brown butter icing and a few toppings for good measure, and you have a cake that's guaranteed to make you forget all about Monday morning.

Bourbon Banana Bundt Cake with Brown Butter Frosting

Adapted from the Joy the Baker Cookbook

For the Cake

3 cups all purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

3/4 cup (1.5 sticks) unsalted butter, at room temperature

1 3/4 cups brown sugar

2 1/4 cups mashed banana (about 4 medium bananas)

3 tablespoons bourbon

3 large eggs

1/2 cup plus 2 tablespoons buttermilk 

For the Frosting

1/2 cup (1 stick) unsalted butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

For Decorating

chopped pecans

shredded coconut

For the Cake:

Preheat oven to 350, and grease a large bundt pan. Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about three minutes, until light and fluffy.  Add the banana and bourbon and mix until incorporated. Add the eggs one by one, mixing well between each addition. With the mixer speed turned to low, add half of the dry ingredients. Beat in the buttermilk, and then add the remainder of the dry ingredients, mixing until just incorporated. Pour the batter into the prepared pan, and bake until a tester inserted into the middle of the cake comes out clean, about 35 minutes in my oven. Let the cake cool in the pan for 20 minutes, and then invert onto a rack to cool completely. 

For the Icing:

Heat the butter in a saucepan over medium-high heat until it is golden, fragrant, and browned bits have formed. (Watch the butter carefully as it burns very easily.) Allow the butter to cool, and then whisk in the powdered sugar and vanilla. If you want thicker icing, add more powdered sugar, and if you want more of a glaze, add less (or thin your icing with a bit of heavy cream or water). Spread the frosting over the top of your cake, and decorate with chopped pecans and shredded coconut if desired. 

{mostly} vegan chocolate chip coconut cookies

I made vegan cookies. And then dumped an entire bag of non-vegan chocolate chips into the batter. Sometimes these things happen. I ride my heart out at soul-cycle and then stop for frozen yogurt on the way home. I drink kale juice and chase it with a batch of cupcakes.  Counterproductive? Perhaps, but I prefer to think of it as balanced.

This time, it's not just my sweet tooth to blame. The recipe is adapted from Christina Tossi and Karlie Kloss's Perfect 10 Kookie, which they debuted in a video that featured 80s aerobics followed by a baking party. In other words, my perfect afternoon.

Vegan or not, these cookies are delicious. They're both sweet and salty, packed with power foods like almond meal, oats and olive oil, and include a very healthy helping of chocolate chips. They can easily be made truly vegan by substituting vegan chocolate chips (found in the baking aisle of Whole Foods) and would be gluten free if you swap in gluten free oats. Something for everyone. And, in my opinion, the perfect post-workout reward.

 

(Mostly) Vegan Chocolate Chip Cookies

Adapted from Christina Tossi and Karlie Kloss's Perfect 10 Kookie

 

3.5 cups almond flour

2 cups plus 2 tablespoons oats (or gluten free oats)

rounded 1/2 teaspoon kosher salt

1/2 tablespoon cornstarch

1/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 cup unsweetened shredded dried coconut

2 cups chocolate chips (or vegan chocolate chips)

3/4 cup olive oil

1/2 cup agave

2 tablespoons vanilla extract

 

Preheat the oven to 325. Stir together almond flour, oats, salt, cornstarch, baking soda, baking powder, and coconut in a large bowl. Make a well in the center of the ingredients and add the olive oil, agave and vanilla. Stir well with a rubber spatula to blend, and then add in the chocolate chips.

 

Drop 1/4 cups of dough onto a parchment lined baking sheet, and press down on the cookie dough balls to flatten them a bit. Bake for 12-14 minutes, until just slightly browned on the edges. The cookies will be very soft when they come out of the oven, so let them cool on the baking sheets for several minutes before transferring to cooling racks.

chocolate chip ginger molasses cookies

I'm about to make a very bold statement. In fact, you might want to sit down for this one. Are you ready? Here it goes: This is my favorite recipe. Full stop. No caveat. Game over. My one true baking love, my desert island dessert recipe, the cookies I would save in a fire. Since first discovering this recipe back in 2008, I've made these cookies dozens of times. I've baked them for birthday parties and for barbecues, sent them to friends across the country and neighbors across the hall, and made them in every combination and variation imaginable. I once even unintentionally omitted the baking soda, and they were still delicious (albeit flat as pancakes).

The magic of these cookies is that they combine the basic (chocolate chip cookies) and the unexpected (candied ginger) into something familiar enough to be comforting, but interesting enough to be exciting. They're what I bake when I want an easy, no-fail recipe, what I bake when I want something knock-your-socks-off impressive, and what I bake when I just want to eat a delicious cookie. They're also the emergency stash of dough I keep in my freezer for the type of disastrous days that only a cookie can cure.

I've written about these cookies before, back in the early days of this blog, but they're so special I decided they deserved a second mention. (And, let's be real, better photographs since I had no idea what I was doing with a camera back then.) As much as I love trying new recipes, there are certain standbys I return to time and time again, and I think it's high time I start highlighting those as well. So what are you waiting for? Get into the kitchen. Bake some cookies. And save one for me. They are my favorite after all.

Chocolate Chip Ginger Molasses Cookies

Adapted ever so slightly from Molly Wizenberg at Orangette who is a cookie genius

2 cups all purpose flour

2 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups semi-sweet chocolate chips (I like Guittard)

generous 1/2 cup finely chopped crystallized ginger

1/2 cup (1 stick) butter at room temperature

1/4 cup vegetable shortening at room temperature (I prefer Spectrum brand, which is trans fat free)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/4 cup unsulphured molasses (not blackstrap)

Combine the flour, spices, baking soda, salt, chocolate chips, and ginger in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening until combined. Add the sugars, and beat until light and fluffy. Scrape down the sides of the bowl, add the egg and the molasses, and beat well to blend. Add the flour mixture, half at a time, and beat until just incorporated. Cover the bowl and chill for 1-2 hours.

Preheat the oven to 350. Line two baking sheets with parchment paper. Roll the dough into two inch balls and place 2 inches apart on the baking sheets (about 8 per sheet). Bake until cracked but still soft to the touch, about 12 minutes. Cool on the baking sheets for 1 minute, until firm enough to move, and then transfer to wire racks to cool.