Happy Insides

This past weekend Cassie's parents came to our house so Cassie's dad could help us with a little work on the house.  A fringe benefit of having a carpenter in the family is that you get professional work done for minimal payment.  As payment we knew we needed to make a great meal that wouldn't be easily forgotten.  Since it was during Passover dessert posed a slight challenge, but when Cassie found the recipe for Lighter Air Chocolate Cake from Smitten Kitchen she knew that was our dessert.  We found the recipe originally through the Chocolate Cake Roll post this past week, but since we don't have the right pan for a roll cake we decided to go with the stacked round cake version instead. 

What resulted was a total winner.  It was so light and moist and had a wonderful rich chocolate flavor.  We used coffee flavored whipped cream filling and chocolate ganache to finish it off.  While Jason and Cassie's dad did the work on the house, Cassie set about assembling the cake.  She made the cake in two batches since we only had 2 9-inch round cake pans.  You can't let the batter sit for long since it consists of mostly beaten eggs.  Also she practically had to fight her mom off with a stick so she could get a picture of the cake before she started sticking her fingers in the ganache and the coffee filling. 

Flourless Chocolate Cake
Adapted from Smitten Kitchen

For the Cake:
8 oz. good quality organic dark chocolate, chopped
4 oz. good quality organic semi-sweet chocolate, chopped
6 T. water
12 large eggs, separated, at room temperature. 
1 1/3 c. evaporated cane juice
1/2 t. salt

For the filling:
2 c. heavy cream
6 T. organic powdered sugar
4 t. water
3 t. instant coffee
1 t. vanilla

1 batch chocolate ganache (recipe follows)

1) Preheat oven to 350 degrees and prep 4 9-inch round cake pans by greasing and then lining the bottoms with parchment paper.  In a small sauce pan heat chocolate and water over medium heat.  When the chocolate is all melted remove from heat and let cool till it is lukewarm.

2) While the chocolate is cooling beat together the egg yolks and 2/3 c. of evaporated cane juice and salt for about 5 minutes in a medium bowl.  The egg yolk mixture will get pale and very thick.  When chocolate is cooled to lukewarm fold it into the egg yolk mixture until it is completely combined.

3)  In a stand mixer fitted with a whip attachment beat the egg whites until they begin to form soft peaks.  Add the remaining 2/3 c. evaporated cane juice a little at a time and continue beating until the egg whites form stiff peaks. 

4) Fold in 1/3 of the egg white mixture into the egg yolk and chocolate mixture.  Then carefully fold in the remaining egg whites until it is fully combined.  Divide the batter amongst the 4 prepared 9-inch cake pans and bake for 15-18 minutes until the cake is set and the tops are dry to the touch.  Let the cake layers cool completely before assembling the cake.  To make the layers easier to handle it is best to place them in the freezer for about 20 minutes to an hour.

5)  Just before assembling the cake make the filling.  In a stand mixer fitted with a whisk attachment beat the cream until soft peaks form.  Add in the organic powdered sugar and beat until well combined.  Meanwhile also combine the water, instant coffee and vanilla in a small bowl.  Add the coffee mixture to the cream and continue beating until stiff peaks form.

6) To assemble the cake place a layer of cake on a platter or cake stand.  Top with 1/4 of the filling mixture spreading it to the edges of the layer.  Add another layer of cake and another 1/4 of the filling until all layers of the cake are on.  Top with the remaining 1/4 of the filling mixture and the drizzle with chocolate ganache (recipe follows).

Chocolate Ganache
Adapted from Allrecipes
2/3 c. heavy cream
6 oz. good quality organic chocolate (dark or semi-sweet), chopped. 


1)  In a medium saucepan heat cream over medium heat until just boiling.  Remove from heat and pour into a glass bowl with the chocolate pieces.  Stir the mixture until well combined and smooth. 

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Today is a very special day!  It is Jason's 32nd birthday!  For his birthday Cassie knew that she needed to make him a special treat.  She looked around and found some stuff that looked pretty good, but when she finally found this recipe for a root beer bundt cake she knew she has found her cake.  Jason is a big fan of root beer so she knew he would totally love this cake.  We made it to bring to a family birthday celebration because Cassie's family has 4 birthdays all in the same week.  The cake was a huge hit with Jason and with the rest of the family...Well everyone except Cassie's mom who is weird and doesn't like root beer.  If you like root beer then we definitely recommend this recipe.

One thing we do recommend when making this cake is to purchase a good quality all natural root beer.  Don't go for one that is full of just chemicals, coloring and high fructose corn syrup.  Get the stuff made with actual sugar and real ingredients that you can recognize to flavor it.  It really does make a world of difference.  We used Hansen's brand Natural Soda, but Blue Sky also makes a really good all natural root beer.  

Root Beer Bundt Cake
Adapted from Pink Parsley
2 cups root beer
1 c. unsweetened cocoa powder
1/2 c. unsalted butter, cut into 1 inch pieces
1 1/4 c. evaporated cane juice
3/4 c. sucanat
2 c. whole wheat pastry flour
1 1/4 t. baking soda
1 t. salt
2 large eggs

for the frosting:
2 oz. dark chocolate, chopped
1/2 c. unsalted butter, softened
1 t. salt
1/3 c. root beer, plus more as needed
2/3 c. unsweetened cocoa powder
2 1/2 c. organic powdered sugar

1) In a small sauce pan combine the root beer, cocoa powder and butter.  Heat over medium heat until the butter is melted.  Stir in the evaporated cane juice and the sucanat and mix until dissolved.  Remove from heat, pour the mix into a mixing bowl and let them cool for about 10-15 minutes.  While this is cooling preheat the oven to 325 degrees.

2) In a medium bowl whisk together the whole wheat pastry flour, baking soda and salt. 

3) Whisk the eggs until just beaten and then add them in to the cooled root beer mixture.  Mix until well combined.  Gently fold in the flour mix.  It is ok if it is still somewhat lumpy.  You don't want to over mix.

4) Pour the batter into a 10 inch bundt cake pan that has been liberally sprayed with non-stick spray and then dusted with cocoa powder.  Bake the cake for about 35-45 minutes until a small knife inserted into it comes out clean.  Transfer to a wire rack and let the cake cool completely.  Invert the cake to remove it from the pan.

5) To make the frosting place the dark chocolate in a double boiler over medium low heat.  Stir until the chocolate is melted.  Let the chocolate cool slightly before using it in the frosting.  In a mixing bowl cream together the butter, salt, organic powdered sugar, and cocoa powder.  Slowly add in the root beer and the melted chocolate to the mix.  Beat until the mixture comes together adding more root beer if necessary.  The finished frosting should thick enough to spread and shiny. 

6)  Spread a thick layer of frosting over the crown of the cake and let it set before serving.

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