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Thread: Seeking the most Amazing Cake/Cupcake Recipe

  1. #1
    Join Date
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    Default Seeking the most Amazing Cake/Cupcake Recipe

    I have a recipe for the most amazing fluffy chocolate frosting but I need your help to find the cake recipe. I will be making this cake/cupcakes for a B-list celebrity's birthday this Saturday. I'm open to any flavor but milk/cream cannot be an ingredient. No tolerance for dairy, except butter.

    Also, iso a carrot cake recipe, too, for another b'day next month.

    Thanks!

  2. #2
    Join Date
    Jun 2006
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    Gary Solomon's Carrot Cake Recipe on this board is by far the best I have ever made. It may look complicated but it really isn't I am unable to copy and paste so you will have to do a search.

  3. #3
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    Alice Medrich has some DROP DEAD recipes for brownie, peanutbutter, and banana cup cakes. I've used then often, but not sure if they can be posted here. Laura

  4. #4
    Join Date
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    You could use any cake recipe but substitute soy milk in place of dairy. However, I found this recipe that sounds decadently rich.

    Devil's Food Cake

    Makes one 10" 2-layer cake

    Prep Time: 30 minutes
    Cook Time: 40 minutes

    1 cup all-purpose flour
    1 t. baking soda
    t. baking powder
    cup sugar
    cup canola oil
    cup soy margarine, such as Willow Run
    3 cups dairy-free dark chocolate chips (20 oz.), divided
    1 cup plain unsweetened soy yogurt, such as Wild Wood
    2 T. Egg Replacer powder mixed with 3 T. Warm Water
    1 cups plain unsweetened soymilk, such as West Soy
    1/3 cup soymilk powder

    1. Preheat the oven to 350 F. Lightly coat a 10" spingform pan with dairy-free non-stick spray or with oil. Bring a small saucepan with a small amount of water to a boil.

    2. In a medium-sized mixing bowl, combine the flour, baking soda baking powder, and sugar. Set aside.

    3. In a small stainless steel mixing bowl, combine the soy margarine, oil, 1 cup of the chocolate chips, and the soy yogurt and set over (but not touching) the boiling water, stirring occasionally with a rubber spatula until mixture is melted and well combined.

    4. Add the melted chocolate mixture, Egg Replacer mixture and cup of the soymilk to the dry ingredients, and mix with a hand mixer until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula.

    5. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. After the cake has cooled slightly, run a sharp knife around the edge of the pan to keep the cake from sticking to the sides. Allow cake to cool completely and place in the freezer for at least 2 hours before assembling.

    6. Make the mousse filling. In a small sauce pan over low heat, combine the 1/3 cup soymilk powder with 1/3 cup water, whisking until completely dissolved. Add in 1/2 cup of the remaining soymilk, followed by 1 cup of the dark chocolate chips. Stirring Frequently, cook until thickened. Remove from heat and pour mixture into a small bowl or dish. Chill for at least 2 hours before assembling the cake.

    7. Assemble the cake. Remove the cake from the freezer. Remove the sides of the springform pan. Carefully, using a sharp serrated knife, slice the cake evenly in half and gently remove the top portion to a plate or piece of parchment. Gently spread the chilled mousse mixture on top of the bottom portion of the cake with a spatula, wiping the spatula whenever catching any crumbs to avoid a "crumby" filling. Replace the top portion of the cake, secure the sides of the springform pan again and place the cake back in the freezer for at least 1 hour more.

    8. Make the ganache. In a small saucepan over low heat, combine the remaining 1/2 cup soymilk and 1 1/4 cups chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat.

    9. Remove the cake from the freezer, and remove the sides of the springform pan. Pour the ganache over the cake, using a knife or spatula to spread evenly on the sides. Place cake back in the freezer for at least 30 minutes before plating. Serve cold or at room temperature.

  5. #5
    Join Date
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    DessertDiva,
    I have a Carrot Cake recipe from the Commissary which use to be in Phillie. It was there signature dessert. I have it scanned in in JPG format so if you want it send me your email.

    It does have heavy cream in the filling and cream cheese in the frosting.

  6. #6
    Join Date
    Jul 2006
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    North Carolina
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    Talking Re: Seeking the most Amazing Cake/Cupcake Recipe

    would you be willing to share the fluffy choc frosting with us?

  7. #7
    karenlyn Guest

    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    Can the birthday boy/girl eat yogurt? I have a recipe for a chocolate cake with yogurt that's to die for-- really tender and chocolately.

  8. #8
    Join Date
    Aug 2006
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    Absolutely! It's a recipe from the Cake Mix Doctor cookbook by Anne Byrn. If you don't own that cookbook, yet, I'd highly recommend it. The recipes are delicious, despite using a cake mix. There is a recipe for a Banana Cake with Caramel Frosting that is divine. If you'd like that one, let me know. I've served it to rave reviews many, MANY times and it is so easy to make. Anyway, here's the frosting recipe you requested...

    Fluffy Chocolate Frosting

    Makes 3 Cups, enough to frost a 2- or 3-layer cake or 30 cupcakes.
    Preparation Time: 10 minutes

    8 T (1 stick) of butter, at room temperature
    2/3 C unsweetened cocoa powder
    3 C confectioners' sugar, sifted, plus additional if needed
    1/3 C whole milk, plus additional if needed
    2 tsp pure vanilla extract
    1/4 tsp salt

    Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners' sugar, milk, vanilla, and salt in the bowl, and beat with the mixer on low speed until the frosting lightens and is fluffy, 2-3 minutes. Add more milk if the frosting is too thick or confectioners' sugar, 1 T at a time, if the frosting is too thin.


    (FYI I cannot tolerate cow's milk. I've used rice milk, both plain and vanilla-flavored, without noticing a difference.)

  9. #9
    Join Date
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    [QUOTE=jackibowen;374171]DessertDiva,
    I have a Carrot Cake recipe from the Commissary which use to be in Phillie. It was there signature dessert. I have it scanned in in JPG format so if you want it send me your email.

    It does have heavy cream in the filling and cream cheese in the frosting.[/QUOTE]

    Jackie, I remember that cake well, and still salivate! Would you mnd posting the Commissary's carrot cake recipe for me/us? Thanks a million, Laura

  10. #10
    Join Date
    Jun 2006
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    The Ozarks in Arkansas!
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    Default Re: Seeking the most Amazing Cake/Cupcake Recipe

    I've been looking for a really moist cake recipe cause I'm obsessed w/ recreating this amazing gluten free cupcake DD2 and I had in Philadelphia... a super moist cake w/ a mocha mousse/buttercream frosting and then the frosting was dipped in chocolate ganache. Holy cow, was it delicious!

    Anyhow, when I googled "really moist cake" the recipes that kept coming up all contained mayonaise! I'm gathering up all the other ingredients to try them!
    "What fresh hell is this?" Dorothy Parker

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