it’s from cook’s illustrated (paywalled) but i know of a published version - can i find it for you after the party? in full crunch mode at the moment (!)
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This might be it?
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One cake I’ve made countless times is RLB’s Golden Grand Marnier Cake from TCB. Great taste and crumb. It uses sour cream, but the chocolate is in mini-chip form distributed throughout the cake, so not exactly what you’re looking for.
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I’m voting for you to make the bourbon / whiskey cake again, while I resist the temptation to bake (having almost eaten through a whole jar of lemon curd).
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Oh, absolutely! I just wondered if it was one I already have (I am looking at Alison Roman’s and wondering about it)
And I see Nannybakes has come through with it. Thank you both!
Ha ha! That cake has been a family favorite for years, used to be my Christmas cake every year until Lulu wanted to take over Christmas baking (that seems to be over now). LLD is home recovering from surgery (it went well), and I just feel like making something. Possibly chocolate sour cream, possibly black bottom cupcakes, or (because I know I will be making a chocolate mousse pie for Valentines Day) the RecipeTin eats lemon/coconut/almond cake.
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I usually go out with a friend on Saturday mornings after our workout and we share something baked. Apparently my body knows it is Saturday and wants some sugar.
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On the way to the venue. I’m late and I have a layer cake extremely precariously on my lap. Also the milk chocolate whipped ganache failed and I had to pivot at the latest of minutes. YIKES
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I really hope the long arm of Murphy’s Law is occupied elsewhere right now.
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Pulling for you.
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Cheese and scallion soufflé for lunch today. I was short one egg (5 instead of 6), even though there’s no shortage here, so I didn’t bother to level the top. Also, I didn’t have Gruyere, so I used blue cheese instead, making for a nicely tangy dish. It deflated pretty damn quick before I took the picture, unfortunately. Very tasty, all the same; nice lunch for two!
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How about this Dark chocolate, cardamom and espresso mousse cake?
(I am obviously perusing Sabrina Ghayour for COTM)
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She has a lime, coconut, and cardamom cake that is definitely in my sights.
Just saw a citrus almond drizzle cake also
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Alright, party is done.
I had 3 XL Kentucky butter cakes, two chocolate sour cream bundts, a half-sized reserve chocolate bundt, and a three-layer devil’s food birthday cake with semisweet ganache and edible nasturtiums. There was a LOT of cake leftover, even with very many guests. I had Tupperware with me to bring home slabs of everything for mom. The host family was happy to take the rest, with my blessing.
I’ve made KBC a million times and had no concerns about it turning out; as usual, everyone praised it and asked for the recipe. I had prepared an enormous vat of lemon glaze to pour over once I arrived, but I got there so late I settled for just powdered sugar. Kind of a waste of glaze.
The choc sour cream bundt is also something I’ve made many times - it was one of the flavors at the wedding I catered - but this was the first time I added a ganache pour-over and chocolate shavings. Really like how it looked with the extra touches.
The intended milk chocolate whipped ganache for the birthday cake was a complete fail. It never thickened enough to whip up and use, even with some time in the freezer. I made a test run with bittersweet chocolate a few weeks ago and it worked fine, but the milk chocolate didn’t work. I discovered this at the last minute - 90 min before the party - so I had to think fast. Fortunately the semisweet ganache i made for the other chocolate cakes had a LOT leftover, so I used that, plus I made a quick run to the store for more heavy cream and chocolate so I could quickly make a half-recipe more with bittersweet and just hoped the color difference wouldn’t be too noticeable. I wound up not needing to use hardly any of it, however, which is fortunate because once you frost a cake with ganache and it starts to set, it doesn’t work very well to add more. The ganache was a bit thinner on the cake than I would have liked, but given how intense the cake was, I don’t think that was a bad thing. Big pillowy swoops of something that intense would’ve just been too much. There was vanilla ice cream at the party, which was fortunate.
Can you freeze ganache …?
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Absolutely. Just thaw it in the fridge overnight before bringing it to room temp.
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What a beautiful dessert buffet. Hope its appreciated and you get some leftovers.
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I took a BUNCH home.I’ll have a slice of each please.
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