Molten Chocolate Orange Cake

THIS CAKE IS IMPOSSIBLY RICH and incredibly gooey. Think of it as a full-scale version of the individual chocolate lava cakes so often found on steakhouse menus. While it is irresistible when served warm straight from the oven, the center will stay moist and fudgy overnight so feel free to bake it a day ahead. Store it tented with foil at room temperature. The bracing flavors of the Orange Up cocktail are the perfect complement to the cake’s decadent texture. Sip slowly between bites. Boozy Baker

MAKES 10 TO 12 SERVINGS

10 ounces bittersweet chocolate, chopped

½ pound (2 sticks) unsalted butter, softened

1¼ cups granulated sugar

6 large eggs, separated

¼ cup orange liqueur, such as Grand Marnier

1 tablespoon freshly grated orange zest (optional)

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Butter a 9-inch spring form pan or spray it with nonstick spray. Line the bottom of the pan with parchment paper.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.

In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg yolks, the orange liqueur, the orange zest (if using), and the vanilla extract. Stir in the melted chocolate. Stir in the flour and salt just until combined.

In another large bowl, beat the egg whites and remaining ¼cup sugar until soft peaks form, about 4 minutes. Stir one-third of the egg whites into the batter to lighten it. Carefully fold in the remaining egg whites in two additions.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the top of the cake is dry and cracked and a toothpick inserted in the side comes out clean, but a toothpick inserted in the center comes out lightly coated with chocolate. Cool the cake slightly; then unmold and dust with confectioners’ sugar before serving.

SHAKE IT UP: For a berry version, omit the orange zest and substitute framboise for the orange liqueur.

Chocolate Upside-Down Cake

Assemble these supplies:

1 cup flour
1 1/2 tablespoons cocoa
2 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla


Steps in preparation:

Mix dry ingredients well, then add milk, oil and vanilla. 1/2 cup brown sugar 1/2 cup white sugar 1 cup water 2 tablespoons cocoa Mix and boil for 5 minutes. Pour over the first mixture. Bake at 350° F. until firm to touch.

Milk Chocolate Cake—so creamy it makes the mouth water just to look at it.

Beet cake

Assemble these supplies:

1 1/2 cups beets, cooked and mash-ed and put through sieve and measured
3 eggs
1 cup salad oil
1 1/2 cups sugar
1 3/4 cups flour
2 squares melted chocolate
1 1/2 teaspoons soda
1/4 teaspoon salt
1/4 tablespoon vanilla


Cream cheese frosting 


1/2 cup (115 grams) cream cheese, room temperature
2 cups (250 grams) powdered sugar
1/2 cup (115 grams) unsalted butter, room temperature
1/2 tsp vanilla extract
1 teeny-tiny pinch citric acid (or 1/4 tsp lemon juice)
1–2 tbsp milk


Steps in preparation:

1.Preheat the oven to 350°F. Prepare a 10x15-inch rimmed sheet pan by greasing it and lining the bottom with parchment paper. Set it aside for later.
2.In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars until they are well combined on medium-low.
4.Add the eggs, one at a time, beating well between each addition, and scraping down the sides of the bowl as needed.
5.Add the vanilla and beat again.
6.With the mixer on low, add the flour mixture alternately with the buttermilk and the grated beets. Continue mixing and scraping down the bowl until the batter is well mixed.
7.Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked through the center of the cake comes out clean. The cake will begin to pull away from the sides of the pan when it is done.
8.Let the cake cool completely before proceeding.

To make the cream cheese frosting

9.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until it is light and fluffy.
10.With the mixer on low, add the other ingredients, except the milk. Increase the mixer speed to medium-high and continue beating. Thin the frosting out with 1–2 tbsp of milk, as needed, to achieve the desired consistency.

To assemble

11.With a 3.5-inch cake ring or round cookie butter, cut out 8 circles of cake.
12.For each mini cake, rim the cake ring with an 11x4 inch strip of acetate. Secure the ends of acetate ends with a small piece of tape. Place the lined ring on a baking sheet lined with parchment (make sure the sheet fits in the freezer!).
13.Begin building the mini cake by placing one layer of cake at the bottom of the acetate-lined ring. Gently press it down so that it is even. Top with a tablespoon or so of frosting, spread evenly, then another round of cake (pressed down gently) and then another tablespoon of frosting. If you only have one cake ring (like me). Gently pull up the cake ring and repeat the building process.
14.Place the baking sheet with the cakes in the freezer and freeze them overnight or until about 3 or 4 hours before you are ready to serve them. Carefully peel off the acetate strips and let the cakes defrost in the fridge until you are ready to serve them.

Calumet Devil’s Food Cake

The modern devils food cake recipe that my daughter made was from my Betty Crocker Cookbook. The recipe called for red food coloring—but otherwise seemed similar to other modern chocolate cake recipes. The cake was awesome.

Assemble these supplies:

2 cups flour
2 level teaspoons Calumet (or any other brand) baking powder
2 level teaspoons cinnamon
1/2 teaspoon nutmeg
1 3/4 cups granulated sugar
1/2 cup milk
3/4 cup butter
2 eggs
1 cup warm mashed potatoes
2 squares unsweetened chocolate
1 cup chopped nuts

Steps in preparation:

Preheat oven to 350 degrees. Grease and flour baking pan, 13 X 9 X 2 inches. Melt butter and chocolate. Combine with all of the other ingredients except nuts. Beat until well-blended. Stir in nuts.
Pour into pan. Bake approximately 45-50 minutes or until pick comes out clean.