Special Chocolate Orange Cake

Orange Chocolate Cake | ZoeBakes (1 of 1)-3

One of my dreams is to travel to Chinon, France and stay at the Hotel Diderot, where the proprietor makes homemade marmalade. It’s owner is one of my favorite food bloggers, Jamie Schler, who is an amazing baker, cook and the writer I want to be. Basically, she has crafted my ideal life. I first “met” her online while we were baking from each other’s websites. Her recipes always work, they are always delicious and they always have a story that make eating them all the more enjoyable. This cake is from her new cookbook, Orange Appeal and is no different. It’s outrageously chocolatey with a hint of orange, which just gives it a depth and balance of flavor. It also comes with a delightful story. This recipe was passed to Jamie by her father, who worked at NASA. Let me unpack that last sentence for you. Her dad bakes cakes, which is the sweetest, coolest thing for a dad to do and pretty unusual for a man of his generation. My father, who has many, many talents, has never baked a cake in all of my days. I’m not sure he’d even make it through a box of Duncan Hines? And, her dad worked as an engineer at NASA, how cool is that? It pretty much makes him a rock star in my mind. His original recipe, which you can find on Jamie’s blog, was equally chocolatey, but used coffee to add the essential acidity to the recipe. Jamie has swapped the coffee with orange zest and juice. Both versions are brilliant!

Orange Chocolate Cake | ZoeBakes (1 of 1)-2 (more…)

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Nutella Swirled Banana Bread

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The first time I tried nutella was in France, on my honeymoon. I thought French kids were the luckiest people on earth. There was no way my mom would have given me a chocolate hazelnut spread on anything. (For the record it was the 1960s, she was a hippy and didn’t allow any sugar at all. Hence my full on sugar rebellion and career as a pastry chef.)  French kids get nutella for breakfast, on their bread at lunch or as a late night snack. They all seemed healthy enough, so I think the French moms are on to something. My honeymoon was 23 years ago and in the meantime we Americans have had a hazelnut spread revolution of our own. Now you can find it on the shelves of costco and seven-eleven. My house is never without a jar.

I’ve spread nutella on just about everything, but one of my favorites is freshly baked banana bread. In an “aha! moment” I decided to swirl the nutella right into the batter and bake them together. I’m not claiming to have discovered this combo, but I believe this may be the tastiest pairing ever there was. I now always make two loaves, otherwise it disappears too quickly. One we eat while it is still warm and a bit gooey, the other sits for breakfast the next day. It is magnificent and super simple to make. (more…)

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Ultimate Carrot Cake – revisited and even better!

My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins. Try them both and let me know which you like best.

I am gearing up to go on book tour with Artisan Pizza and Flatbread in Five Minutes a Day. You can find my travel schedule on the events page and I would be thrilled to meet you if I am coming to your area. The tour schedule is coming together in bits and pieces, so check back if I don’t have all the details for your city written in yet. Hope to see you! (more…)

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Coconut Cream Cake with Toasted Meringue Frosting

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I first posted this Coconut Cake recipe 6 years ago and have made it several times since. It is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious. Decadent pastry cream full of coconut layered between coconut cake. It just seems to have the right balance of whimsy and sophistication. Liz Banfield is a photographer I have long admired on Instagram and she came over to capture the making and baking of the cake. I have the honor of using Liz’s gorgeous photos for this post. I first became familiar with her work when I did a wedding cake she photographed for Martha Stewart. Her work is stunning and she is a delight.  (more…)

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Molly on the Range Marzipan Mandel Bread

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Mandelbrot is the Jewish or Eastern European version of biscotti. I grew up avoiding it at Jewish holidays, because it always struck me as stale and tasteless. Many years later I fell in love with Italian biscotti, probably around the time I discovered that drinking coffee was the key to my existence as a professional pastry chef. I often made biscotti to serve at the end of meals and jammed it full of almonds and lots of other tasty sweets. Not at all boring, stale or tasteless. It seemed utterly unrelated to the mandelbrot of my youth. Then last weekend I went to a brunch to celebrate the Molly Yeh’s new book, Molly on the Range, and there were lovely platters of Mandel Bread. The cookies were studded with chocolate and topped with colorful sprinkles. The brunch was perfectly prepared from her book and I tried everything. The Dukkah Donuts, Caramelized Challah Waffles with Brisket, Token Salad and Spinach Feta Rugelach were all super familiar foods to me, but Molly put her mark on them and elevated each one. They have all the comfort of my grandmother’s recipes, but a twist that makes them…better.  At the end of the meal I got a cup of coffee and I realized I hadn’t tried the Mandel Bread yet. Here goes, 30+ years of avoiding these cookies and I decided to trust (reluctantly) that Molly wouldn’t disappoint. Not only were they not disappointing, I loved them! Three of them. I am a complete sucker for marzipan and that was my first bite. It is such a lovely texture in the midst of this crunchy cookie. “Mandel” means almond in Yiddish, so they have to be in there, but how freakin’ clever to use marzipan instead of whole almonds. I wanted to dump them in my purse for later, but got the book instead and made them the very next day.

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Molly is as lovely and generous as she seems on her site. It was such a pleasure to meet her and to eat all of the amazing food from her book.  (more…)

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