Yield:  Two 8” pans

Ingredients:
1/2#  Plugra butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1 teaspoon vanilla
1 teaspoon almond extract

Directions:
Preheat oven to 325 degrees F.  Butter and flour two 8”  pans and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add vanilla and almond extract and stir to combine. Divide batter equally and pour into prepared pans. Bake for 45 mins to 1 hour. Cool cake in pan for about 10 minutes and then un-mold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:
Yield:  3 cups

Ingredients:
6 oz  butter, softened
3 to 4 cups confectioners’ sugar
1 1/2 teaspoons almond extract

Directions:
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.

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Ingredients:

10 Egg Yolks
9 oz Sugar
2 Lbs Coconut Puree
12 Gelatin Leaves
8 oz Desiccated Coconut
2 Lbs Heavy Cream
Rum to taste

Method:

1. Fill the bottom of the double boiler with 2 to 3 cups water. Place it over medium heat. Bring to a gentle simmer.
2. In bowl of the double boiler, vigorously whisk together the eggs yolks and the sugar until the mixture is pale yellow and thickened.
3. Put the bowl over the simmering water and continue whisking until the mixture reaches 160º F and is as thick as yogurt. It will have increased several times in volume, about 5-10 minutes. (If the sabayon is heating too quickly, remove the bowl from the double boiler and continue whisking)
4. Continue whisking until the sabayon is cool to the touch.
5. Warm up ½ coconut puree, add softened gelatin leaves; fold into the another ½ puree with desiccated coconut.
6. Whip heavy cream to a soft peak.
7. Fold sabayon to the cold mixture coconut, add rum.
8. Fold puree mix and heavy cream together.
9. Dress in mold and rest for at least 12 hours in refrigerator.

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Genoise (Light Sponge Cake)
3 tablespoons melted unsalted butter
1/2 cup cake flour
1/3 cup unsweetened Dutch-processed cocoa powder
4 large eggs
2/3 cup granulated sugar

1) Preheat oven to 350.  In a small bowl, sift together the cocoa powder and cake flour.
2) Take a medium saucepot and fill it 1/3 of the way with water.  Bring to a simmer and turn the heat down to medium.
3) Place the eggs and sugar in the bowl of a stand mixer and whisk for a minute or so.  Place the bowl over the simmering water and whisk until light and fluffy (about 3-4 minutes).  Immediately return to the stand and using the whisk attachment, whip another 4-5 minutes.
4) Pour the egg and sugar mixture into a wide bowl.  Fold the flour mixture in thirds, careful not to deflate the eggs.�
5) Pour a ¼ cup or so of the batter and mix it in the butter.  Add this butter mixture back into your cake batter and mix until just combined.
6) Pour the batter into a parchment-paper lined half sheet pan (or jellyroll pan).
7) Bake for 10-12 minutes, or until it springs back to the touch.

Honey Almond Chocolate Mousse
8 egg yolks, room temperature                                                  �
5 oz honey
2 cups chopped bittersweet chocolate, melted                                 
2 cups heavy cream, whipped

1) Using the whisk attachment, beat the yolks on high for 3 minutes, or until they almost triple in size.
2) Bring the honey to a simmer in a small saucepot.
3) With the mixer beating on medium speed, pour the honey in a slow, steady stream.
4) Continue beating the egg and honey mixture until the bowl cools to room temperature.
5) Fold in the melted chocolate.
6) Set aside and allow to cool in the fridge for one hour.
7) Fold in the whipped cream.

Chocolate Buttercream:
4 eggs                       �
2 cups sugar
1 cup water             �
1 tsp cream of tartar
1 lb butter, at room temperature
1 cup melted bittersweet chocolate, melted.

1) Place a saucepot filled 1/3 of the way up with water on the stove and bring to a boil.
2) Place the eggs in the bowl of a stand mixer. Whisk the eggs and place the bowl over the saucepot of simmering water.  Whisk continuously until the mixture feels warm to the touch.  Bring the eggs immediately to your mixer and using the whisk attachment, whip the eggs until they triple in volume.
3) While the eggs are whipping away, place the sugar, water and cream of tartar in a saucepot and bring to a heavy boil (240 degrees).
4) With the mixer on medium speed, pour the sugar syrup over the eggs in a slow, steady stream.  Continue beating for 10-15 minutes, or until the bowl cools to room temperature.
5) Add the butter, one pat at a time, until the mixture thickens.  Turn the mixer to high speed for 2 minutes.  Pour in the melted chocolate.

Meringue Mushrooms
2 egg whites, at room temperature         �
1/4 tsp cream of tartar
1/2 cup granulated sugar                  
1/4 cup cocoa powder
a handful of melted chocolate chips (white, preferably)

1) Preheat your oven to 200F.  Line two cookie sheets with parchment paper.  Prepare a pastry bag with medium round tip.
2) Using a stand or hand-held mixer, whip the egg whites with the cream of tartar.  Once soft peaks form, begin adding the sugar in a slow stream.
3) Once you have reached shiny stiff peaks, stop your mixer and immediately fill your pastry bag halfway with the meringue.
4) Pipe stems on one of the cookie sheets and round domes on the other.
5) Bake the mushrooms for 90 minutes and allow to cool for one hour.
6) Melt the chocolate and after piercing a small hole in the middle of the bottom of the caps, place the stem with a bit of chocolate in the hole. Dust with cocoa powder!

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Yields two 10 “x2″ round cake pans.

Cake Ingredients:

3 oz. fine quality semisweet chocolate
1-1/2 cups hot brewed coffee
3 cups sugar
2-1/2 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder (NOT dutch process)
2 tsp baking soda
3/4 tsp baking powder
1-1/4 tsp salt (use kosher if possible, not iodized table salt)
3 large eggs- room temp
3/4 cup vegetable oil
1-1/2 cups well-shaken buttermilk- room temp
3/4 tsp pure vanilla

For ganache frosting:

1 lb. fine-quality semisweet chocolate
1 cup heavy cream
2 tbsp sugar
2 tbsp light corn syrup
1/2 stick (1/4 cup) unsalted butter

Method:

Make cake layers:
Preheat oven to 300° F and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic warp, at room temperature.

Make frosting:

Finely chop chocolate. In a 1-1/2 to 2 quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Tip: Try using a flavored extract to create a new flavor…Almond, orange, lemon, etc. Using extracts can really make a cake or frosting ‘pop’ and personalize it for the occasion. Enjoy!

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Yields two 8″x3″ baking pans or one 12″x3″ pan.

Ingredients:

2-1/4 cups sifted cake flour
2tsp baking powder
1/2 tsp salt (use kosher if possible, not iodized table salt)
1/2 lb. (2 sticks) sweet butter, room temp. Plus extra butter for the pan.
2 cups sugar
4 large egg yolks- room temp
2 tsp pure vanilla
1 cup sour cream
4 large egg whites- room temp

Method:

Preheat the oven to 350° F. Butter and line two 8″x3″ baking pans or one 12″x3″ pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12″ square pan or 45 to 50 minutes for the 8″ pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick. The tester should come out dry and clean.

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Ingredients:

4 eggs
2 cups sugar
3/4 cups oil
1 1/2 cups honey
4 cups flour
1 full tsp baking soda
1 1/4 tsp baking powder – use fresh powder
1 tsp cinnamon
½ tsp all spice
1 cup brewed coffee
1 cup seltzer water
1 cup chopped walnuts (optional)

Preparation:

Pre heat oven 350º.  Use 9” X 13” pan 2” deep. You may use loaf pans if you prefer. Line pan with tin foil and extend up beyond pan rim by 2”.

Combine flour, baking powder, and baking soda in bowl and set aside. In mixing bowl, cream together eggs, sugar, and oil until fluffy and light (about 3 minutes). Add honey to creamed egg/sugar mixture and beat for another minute. Add flour and liquids alternating in 1/3rd portions. Beat until mixed well – No lumps! Stir in nuts.

Fill pans ¾ of the way.  Pull tin foil up to keep batter from spilling over as it bakes.  It is also a good idea to put foil under the pans just in case this happens.

Do not open door for at least 40 minutes or cake will fall.  It takes from 45 to 60 minutes for cake to bake.  It is done when it springs back when lightly poked or when inserted tooth pick/cake tester comes out clean.

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