Simple Black Forrest Cake.

This is my absolute favorite cake. I remember the very first time I had a slice of black Forrest cake, it's as if it was only yesterday. It was a couple years ago, I happened to stop by this quiet little bakery tucked away on Waverly Place (in Manhattan). It was my first semester at NYU. During my breaks between classes, I'd like to explore the city & of course grab a quick bite. I was actually craving chocolate truffle souffle. But, unfortunately, the bakery didn't have anything like that. The lady over the counter recommended their black Forrest cake. I've never heard of it, but once she mentioned cherries -- I was sold. I decided to get a slice with a french vanilla cappuccino. The first bite, was truly heaven. I ended up having a second slice. And over the years, this black forrest cake has managed to win over the hearts of my family members, once I'd introduced them to it. After becoming a regular customer while at NYU, the baker decided to share her recipe with me. Which I will be sharing with all of you today. I hope you enjoy this cake as much as my family and I do -- it is truly amazing.

Before you get started, you'll need the following ingredients. 

• 1 cup milk

• 1 tablespoon vinegar

• 1 3/4 cups all-purpose flour

• 2 cups white sugar

• 3/4 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 eggs

• 1/2 cup vegetable oil

• 1 cup strong brewed coffee, cold

• 1 teaspoon vanilla extract
 

• 1 (21 ounce) can cherry pie filling

• 1/2 cup cherry liqueur

Once you've secured the above ingredients. LET'S BAKE.

First, you're going to need to preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, grease and flour two 8 inch cake pans.

Secondly, you'll make sour milk by combining milk and vinegar. Set aside.

Third, you'll need to sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

Forth, in a large bowl, you'll whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.


Finally, pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.


Then, you'll need to make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

***This is served best with whipped cream. =D

Enjoy & don't forget to post your feedbacks on this simple black Forrest recipe. 

Decadent Tiramisu Layered Cake

Who doesn't love Tiramisu? Well, no need to go to that posh bakery on Austin Street anymore. Cause I can assure you, that you can whip up fancy taste without the work or price tag. You'll no longer crave Tiramisu on occasions. It can be a simple mid week decadent dessert with a good book. Because that is exactly I'm about to go do once I finish this blog entry. However, this recipe isn't entirely made from scratch, an you'll be glad it isn't -- us a cake mix will be a real time saver for everyone trying this recipe; including me. I'll try to keep it as organized and simple as possible. Since, well be making the cake, filling, garnish, and the frosting today. Before, you decide to recreate this decadent cake be sure to have all the following ingredients in your pantry.

CAKE

• 1 (18.25 ounce) package moist white cake mix

• 1 teaspoon instant coffee powder

• 1/4 cup coffee

• 1 tablespoon coffee flavor liqueur

*** I prefer to use Duncan Hines® Moist Deluxe Classic White Cake Mix ***

FILLING

• 1 (8 ounce) container of mascarpone cheese

• 1/2 cup of confectioners sugar

• 2 tablespoons coffee flavor liqueur

FROSTING

• 2 cups heavy cream

• 1/4 cup of confectioner sugar

• 2 tablespoons coffee flavor liqueur

GARNISH

• 2 tablespoon of unsweetened cocoa powder

• 1 (1 ounce) square semisweet chocolate

Okay, now that you have checked your pantry for the needed ingredients or made a trip to your local supermarket. Let's get started. Since, this will take a bit time, along with hefty instructions. I'll use a numerical way of giving directions to keep you organized, also to keep you from getting confused or repeating various steps.


FIRST, you'll need to preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour 3 (9 inch) round baking pans.


SECONDLY, you will now need to prepare the cake mixture according to the packaging baking instructions on the box. Then divide two thirds of the batter between 2 pans. Now stir the instant coffee into the remaining batter, and pour it into the remaining baking pan.


THIRD, your going to bake it in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Then, let it cool in the pan for approximately 10 minutes. Then turn it over, emptying it from the pan onto a wire rack and have it cool completely. An in a measuring cup combine brewed coffee an 1 tablespoon coffee liqueur, set it aside for later.


FORTH, the filling. In a small bowl, using an electric mixer set on low speed, you'll need to combine mascarpone, 1/2 cup of confectioners sugar and 2 of tablespoons coffee liqueur, then beat until smooth. Cover with plastic wrap and refrigerate until needed. 


FIFTH, the frosting. In a medium bowl, using an electric mixer set on medium-high speed,  you'll beat the cream, 1/4 cup of confectioners sugar, and two tablespoons of coffee liqueur until it's stiff. Then, fold 1/2 cup of cream mixture into the filling mixture. 


SIXTH, time to assemble the cake. Place one plain cake layer on a serving plate. Then, using a thin skewer, poke holes in the cake about 1 inch apart. Then, pour one third of reserved coffee mixture over cake, and spread half of the filling mixture. Then, top with the coffee-flavored cake layer, poke holes into cake. Now, pour another third of the coffee mixture over the second layer and spread with the remaining filling. Then, you'll add the remaining layer, poke holes into the cake. Then, pour the remaining coffee mixture on top. Spread the sides and top of the cake with the frosting. Finally, place cocoa in a sieve and lightly dust the top of the cake. Then, go ahead an garnish with chocolate curls. And, refrigerate at least 30 minutes before serving. 


NOTE. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Hope you enjoy making this recipe as much as I do. But, most of all -- I hope you enjoy eating this decadent layered tiramisu cake. Be sure to comment or leave any feedback once you've tried this recipe.

Valentine's Day Sugar Cookies

I had made sugar cookies for Valentine Day.  I used my friend recipe, which is my all-time favorite sugar cookie recipe.  I haven’t posted it on my blog before, because the dough is a little tricky to work with, as it’s a bit sticky.  But after trying four different sugar cookie recipes, my friend and I think this makes the best tasting sugar cookies.

Usually I have my great helper and baker, my little brother, to help make sugar cookies for Valentine Day.  But, he had homework so I had to frost them all myself! 

I made hearts, lips and cupcakes … perfect for a Vaentine's Day right?

OKAY, back to the recipe.  The dough needs to be refrigerated before rolling and cutting the cookies.  And, the dough tends to be sticky, so you have to use a well-flowered board.  You end up working in a bit of extra flour into the dough as you’re getting it ready to roll out.  But again, the cookies taste oh so good!

I think sugar cookies taste best when frosted with butter cream frosting (instead of royal icing or fondant).  You don’t get the smooth surface, but the cookies taste so much better.  I use the Butter Cream Frosting recipe on the back of the Powdered Sugar box.  Sometimes I use royal icing to outline the cookies and add decorative lines and squiggles.  I just ran out of time to pipe/outline the cookies this time. But before, you decide to recreate these delicious sugar cookies be sure to have all the following ingredients in your pantry.

SUGAR COOKIE

• 3 cups Flour

• 1  cup Sugar

• 1  tsp. Baking Soda

• 2 tsp.  Cream of Tartar

• 1  cup Salted Butter, softened

• 2 Eggs, slightly beaten

• 3 Tbs. Milk

• 1  tsp. Vanilla

BUTTER CREAM FROSTING

• 1 lb. Powdered Sugar 

• 1/2 cup Salted Butter, softened 

• 1/4 cup Milk 

• 1 tsp. Vanilla  

Once, you've manage to obtain the necessary ingredients. LET'S GET STARTED.

First, you'll need to sift together the flour, sugar, baking soda and cream of tartar.  (If I don’t feel like getting out the sifter, I just whisk the dry ingredients in a large bowl).  


Now, add the butter and cut it in as you would for a pie crust (using a pastry blender).  


Then, add the eggs, milk and vanilla to the flour mixture.  Mix with a wooden spoon.  Dough will be sticky.  


Finally,Wrap dough in wax paper and refrigerate for at least 1 1/2 hours.  


Now, you will need to flour the pastry board and rolling pin.  Roll out dough, sprinkling with flour as you go.  Roll dough out to desired thickness.  Cut into shapes, dipping cookie cutters in flour before cutting. 


Time to preheat the oven at 400 degrees Fahrenheit. And then you can bake the cookies for 8 to 10 minutes (depending on dough thickness and your oven temp).

***I use Silpat Baking liners, which makes it easy to remove sugar cookies from cookie sheet.

Once your ready to frost the cookies you'll need a medium to large-sized bowl. You'll then add powdered sugar, butter, milk and vanilla.  Use a hand mixer to beat the frosting until completely mixed.  Separate portions of the frosting and add food coloring for desired colors.

Enjoy & don't forget to post your feedbacks on these irresistible sugar cookie recipe.