Carrot pineapple cake with middle brownie layer

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In my last big bake, I made some carrot-pineapple-spice cupcakes with vanilla Daim frosting.

This week, I decided to make this in cake form with a brownie layer in the middle. Not sure how it turned out taste-wise, but will provide some more info on that front soon.

Carrot layers
1 cup carrot juice
280 g (2 cups) flour
65 g (1/2 cup) almond flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon fresh ground black pepper
400 g (2 cups) white granulated sugar
3/4 cup (175 mL) neutral flavored vegetable oil
450 g (1 lb) carrots, finely grated
160 g (1 cup) crushed pineapple (strain most of the juice from it)
3 large eggs
2 1/2 teaspoon vanilla extract

Put carrot juice in a medium-pan and turn the heat to high on the stove. When juice starts to boil, reduce heat to create a low simmer and cook until the juice has reduced to 1/4 cup (about 5 or 6 minutes). Let the juice cool slightly.

Preheat the oven to 350˚F and butter/flour two 9-inch-round cake pans.

Put the flour, almond flour, baking powder, baking soda, salt and spices in a large mixing bowl. Whisk together to make uniformly mixed.

Put sugar, oil, grated carrots, chopped pineapple and reduced carrot juice in the bowl of a standing mixer. Beat on medium for 15 seconds or until well blended. Add the dry ingredients in thirds, incorporating each addition. Add the eggs, one at a time, then add vanilla. Beat until incorporated.

Divide the batter into the prepared cake pans. Bake 35 to 40 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove and allow to cool on wire racks.

Brownie layer
57 g (2 oz) unsweetened chocolate
113 g (4 oz) semisweet chocolate
113 g (1/2 cup) unsalted butter
105 g (3/4 cup) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
150 g (3/4 cup) granulated white sugar
3 large eggs
2 teaspoon vanilla extract

Preheat oven to 325F. Butter and flour a 9-inch cake pan.

Chop both chocolates into chunks. Melt the chocolate in a large microwave safe bowl (or over a double boiler) along with the butter and microwave for 30 seconds to melt. Stir and microwave again for 30 seconds. Stir and repeat a third time for 30 seconds. At this point most of the chocolate and butter should be melted. Stir with a fork until all solid chunks of the chocolate have melted.

Add the sugar to melted chocolate and mix. Add the eggs, one at a time. Add the vanilla.

Whisk the dry ingredients (flour, baking powder and salt) together. Then mix this into the liquid ingredients.

Put the brownie cake layer in the center of the oven. Bake 25 to 30 minutes or until a toothpick placed in the center comes out with just a few crumbs stuck to it. Do not overbake the brownie – it should be moist.

Kahlua coffee cupcakes

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Kahlua coffee cupcakes
6 tablespoons cocoa powder
3/4 cup sugar
3/4 cup + 2 tablespoon flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoon butter (1/2 stick), melted and cooled
1/2 cup milk, room temperature
1 large egg, room temperature and lightly beaten
1 1/2 teaspoon vanilla extract
1/2 cup boiling water

Preheat to 350˚F.

Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine. Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes. Add boiling water and beat to combine. (The batter will be quite thin.)

Divide the batter into each cupcake liners and bake for 18-20 minutes. Let cool completely.

For the Kahlua glaze:
1/4 cup water
3/4 cup sugar
1 tablespoon unsalted butter
2 tablespoon Kahlua

Mix all ingredients except Kahlua on stovetop in a small saucepan. Heat on low until sugar is dissolved. Remove from heat and then stir in Kahlua and set glaze aside.

When cupcakes are cool, poke holes in each and pour a teaspoon of the glaze on top of each cupcake. Then frost as desired.

Toblerone filled cupcakes

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I used the brown sugar cupcake recipe from my last big bake (the one that I slathered in maple frosting and topped with sugared bacon) and plopped Toblerone candy into the batter before baking.

Toblerone cupcakes
1 cup brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled (you could also use a neutral-tasting vegetable oil)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350F. In a bowl, combine dry ingredients. Set aside. Line a cupcake tin with liners.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Add a small amount of batter to the bottoms of the liners, drop in a mini Toblerone, top it with enough cupcake batter to cover then candy.

Bake for 16-19 minutes, or until tops are golden, and allow to cool completely.

Frost as desired.