Mexican Chocolate Cake with Chocolate Pecan Glaze

I first tasted this cake at the Rather Sweet Bakery in Fredericksburg, Texas.  When I got one of my all time favorite cookbooks, The Pastry Queen, by Rebecca Rather, I was excited to make the cake.  I have since made it many, many times. The extra vanilla and cinnamon give it a special taste.  I like the fact that you don't have to get out the mixer or a bunch of bowls to make it and it always turns out perfect.

 

 

 

 

 

 

 

 

Mexican Chocolate Cake with Chocolate Pecan Glaze

Chef Julia Dunaway

Adapted from The Pastry Queen

1 cup (2 sticks) unsalted butter

1/2 cup unsweetened cocoa powder (Ghirardelli is what I use.)

3/4 cup water

2 cups sugar

2 large eggs

1 cup buttermilk

1 tablespoon vanilla extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

 

Chocolate Pecan Glaze

1 cup pecans

1/2 cup (1 stick) unsalted butter

1/4 cup whole milk

1/2 cup cocoa powder

2 cups sifted powdered sugar (sift, then measure)

2 teaspoons vanilla extract

1/4 teaspoon salt

 Preheat oven to 350 degrees.  Spray a 12 cup Bundt pan generously with Baker's Joy or grease and flour it well.

Melt the butter in a large saucepan over medium low heat.  Add the cocoa and whisk until smooth.  Add the water and whisk until smooth.  Do not let the mixture boil.  Remove from heat and add the sugar, eggs, buttermilk and vanilla all at once.  Whisk until smooth.  In a separate bowl, combine the flour, baking soda, cinnamon, and salt and whisk together.  Add the dry ingredients to the saucepan and whisk until incorporated with the chocolate mixture.  There may be small lumps, but that's ok.  Pour the batter into the prepared pan.  Bake for 40-45 minutes; the cake is done when it has pulled away slightly from the sides of the pan and feels firm to the touch.

 Glaze

Arrange pecan in a single layer on a baking sheet.  Toast at 350 degrees for 5 minutes.  Chop the pecans into large pieces.

Melt the butter over low heat in a medium saucepan.  Add the milk, cocoa, and powdered sugar and whisk until glossy.  Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans.

Loosen the cake with a knife or spatula and turn the pan onto a serving plate or foil covered 10 inch cake board.  Spoon the glaze onto the cooled cake.  The cake will keep up to 3 days, covered, at room temperature. 

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Coconut Cake

Chef Julia Dunaway

I've had many requests for this cake recipe.  It makes a very light, flavorful cake people have described as having layers of flavors.  I think the coconut milk and the lighter version of cream cheese frosting makes a big difference.  The original recipe comes from Sky High: Irresistible Triple-Layer Cakes, by Alisa Huntsman.

Makes an 8-inch triple layer cake

For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake

Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.

Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.

In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.

Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.

To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.

Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.

Cream cheese buttercream frosting

12 ounces of cream cheese, slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioner's sugar, sifted after measuring
2 teaspoons vanilla extract

1 cup granulated sugar
¼ cup of water
3 egg whites

Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.

Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.

With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.  If frosting seems too soft, chill until it sets up a little more.  Don't be tempted to add more contectioner's sugar or it will be too sweet.

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