Chocolate Microwave Mug Cake

Chocolate Microwave Mug Cake | ZoeBakes photo by Zoë François

I purposely waited until after April 1st to post this little Disco Party of a Chocolate Microwave Mug Cake, because I didn’t think you’d take it seriously enough. It’s very serious! 😉 The recipe comes from one of the most celebrated pastry chefs of our time, Christina Tosi. Her new Milk Bar book, all about cake, is full of playful, but delicious cakes. This molten chocolate microwave mug cake is in the same chapter as crock-pot cakes and there are 50 pages dedicated to cake pops, sans the stick.

Cake truffles are a catering trick we used to do in professional kitchens to use up the cake scraps and make truffles that were quick and delicious. Christina has lots of fun flavors. I generally go for a recipe in a new book that introduces a technique I’ve not tried before, so baking in a microwave seemed like a good challenge. I was late to buying a microwave, but my boys begged me for it. Now, I am the only one in the house that uses it, mostly to melt butter, but that keeps it pretty busy. Well, as you’ll see from my instagram video, I mastered it.

It’s a cheeky recipe, but I promise, it is one of those cakes you’ll rely on when you need to indulge at midnight. Just you, Donna Summer and a crazy satisfying mug of chocolate cake. I added Caramel-Peanut ice cream to the top, because who eats chocolate cake at midnight without ice cream? Watch me make this cake and disco my hair in my instagram video.

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Simple Chocolate Cake

Simple Chocolate Cake | ZoeBakes photo by Zoë François

Oh, you know me, I love a flourish. Sometimes it’s a rose crown on a bundt cake or a ruffle of gossamer apples topping a tart or maybe, just maybe a crazy swirl of toasted meringue on anything! But, sometimes simple is best. A summer snack at the lake, a slice of cake in a lunchbox or a midnight treat with a glass of milk. Those are the cakes we’ll make at the last minute, after a long day of work, just because we want a treat and cake makes everything good. Odette Williams wrote Simple Cake, a book about those cakes; the simple ones that are pure joy. Her book is filled with lots of delicious cakes and simple toppings that are great for a special occasion, but just as good if nothing in particular is going on. This simple chocolate cake is elegant and warm and makes me want to eat all the cake. 

I baked Odette’s Simple Chocolate Cake in a pullman pan, because I like the clean shape of the slices. I combined two of the whipped cream flavors she suggested for the cake to create a Vietnamese coffee cream, which was just the right balance of sweet and bitter. I went at the cake with a giant star tipped piping bag and then backed away and realized it needed something quiet and sleek. I just spread the whipped cream over the cake and smoothed the edges. I’m in love with this cake, it calms me. The dusting of cocoa was for drama (I just can’t help myself) and more contrast of flavor.

I’m very excited about this book and Odette has generously partnered with me to do a GIVEAWAY of Simple Cake. You will find the giveaway details on my instagram post. Recipe below. (more…)

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Almond Cake with Buttercream Roses

Almond Cake with Buttercream Roses | ZoeBakes photo by Zoë François 

At the core this is a pound cake that has a perfectly dense crumb and is rich with almond paste, but it is also a tribute to spring, which is on its way. The decoration came to me after I made the blood orange glaze, that is the prettiest pink you can find in nature. The color is from the red fruit, without use of any food color (the season is short, so you can recreate this color with all natural food color that I link to below). The pink got me to thinking about Easter, Mother’s Day, Bridal Showers, Wedding Cakes and the Couture Dresses at the Oscars, which are tonight. That’s a lot of inspiration for one little bundt cake, but this cake can handle the pressure. The almond cake under all the fancy is good enough to serve with nothing more than the glaze or a simple dusting of confectioners’ sugar, so don’t skip this one even if you aren’t up for piping roses, which I show you how to do in my instagram video of this cake. (more…)

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Ultimate Carrot Cake with Candied Carrot Peels

The ultimate carrot cake with candied carrot peels | ZoeBakes photo by Zoë François

My Ultimate Carrot Cake with Candied Carrot Peels recipe is one of my favorites and one of the most popular posts on my website. I make it a lot. For birthdays, for Tuesdays,  for family gatherings, it was the first cake my boys ate, because I could justify giving a baby cake, if it had carrots. I’m not suggesting it replace baby food, but for their first birthday cakes, it was my go to.

I was inspired to use the whole carrot after making Cenk Sönmezsoy’s Perfect Apple Pie, which uses every single bit of the apple to make the pie, core, peel and seeds are all used to extract as much apple flavor as possible. I love that he didn’t waste a bit of the fruit. I usually peel the carrots and toss them away into the composter, which honestly doesn’t cause me too much guilt, but why not use them for the cake? I just washed the carrots, peeled them and candied the peels. They go through several stages while baking. First they turn to carrot leather, chewy and soft, then they dehydrate fully and turn to a snappy, brittle, sweet, but earthy candy. Delicious.

The ultimate carrot cake with candied carrot peels | ZoeBakes photo by Zoë François

You can watch me make the cake and carrot candy (plus a picture of my son eating his first carrot cake – 19 years ago) in my instagram video and recipe below.  (more…)

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Hot Chocolate Layer Cake

Hot Chocolate Cake | ZoeBakes photo by Zoë François

This Hot Chocolate Layer Cake is the perfect cold weather dessert, although it would be equally as excellent in the summer or spring or fall. You get the picture, it’s great for any occasion. With hot chocolate as its inspiration, it has layers of Devil’s food, slathered with a deep, dark, luscious chocolate icing, that is like whipped ganache, but better, then I topped the whole thing in homemade marshmallows. I am not a big fan of bagged marshmallows, which taste like sweet, dried out sponges, but the homemade version are amongst my favorite treats. When they are toasted, with a torch, of course, they are soft, melty and delicious. You can flavor them with anything from vanilla to cardamom, or even swirl in chocolate.

I made this cake twice, once with my tried and true Devil’s food and then again for my friend, Stephanie Meyer’s birthday. Stephanie (Fresh Tart) doesn’t eat gluten, so I made the cake with a gluten-free flour blend and it came out just great. See me put the hot chocolate cake together in my instagram video and recipe below. (more…)

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Cardamom Pear Cake

Cardamom Pear Cake | ZoeBakes photo by Zoë François

Cardamom is the quintessential flavor of the holidays in Scandinavian countries. I hadn’t used it much before moving to Minnesota, where Swedish and Norwegian baking is part of the fabric of this community’s tradition. It is also the perfect spice for pears, which have such a subtle flavor and absorb the intense spice when poached. I started with very firm pears and poached them slowly, so they would take on as much of the cardamom poaching liquid as possible. After the pears were poached to the point of just succumbing to the tines of a fork, but not too soft as to be mushy, I put them in a cardamom and orange cake batter, that I adapted from a Bake from Scratch recipe. When I put the pears into the batter they want to slump into the cake and bake under the surface. I did a little MacGyver engineering and secured them upright in the pan, so they would be standing straight when they came out of the oven. I must say that I was pretty pleased with the results. Recipe below.

Cardamom Pear Cake | ZoeBakes photo by Zoë François   (more…)

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