Chocolate-Vanilla Holiday Torte

Add a touch of elegance to your holiday table with this chocolate cake coated with a white chocolate ganache and topped with a festive white chocolate ribbon and bow.

Ingredients:

• 2 (8-ounce) packages semisweet chocolate squares, chopped
• 1 cup butter or margarine, cut into pieces
• 3 cups sugar, divided
• 11 large eggs, divided
• 3 (8-ounce) packages cream cheese, softened
• 3 tablespoons all-purpose flour
• 1 (8-ounce) container sour cream
• 4 (1-ounce) white chocolate squares, grated
• 1 tablespoon vanilla extract
• White Chocolate Ganache
• Burgundy food paste color
• White Chocolate Ribbons and Bow
• Garnish: silver ornaments

Directions:

1. Line 2 (9-inch) square cakepans with aluminum foil; grease foil.
2. Cook semisweet chocolate and butter in a small saucepan over low heat, stirring until blended. Cool.
3. Beat 2 cups sugar and 8 eggs at medium speed with an electric mixer 3 minutes or until foamy. Gradually add chocolate mixture, beating at low speed until blended. Pour into 1 prepared pan.
4. Bake at 325° for 1 hour or until set. Cool on a wire rack. Cover and chill 8 hours. Remove from pan, discarding foil. Trim edges, if necessary.
5. Beat cream cheese at medium speed with an electric mixer until creamy. Add remaining 1 cup sugar and flour, beating well. Add remaining 3 eggs, 1 at a time, beating just until blended after each addition. Stir in sour cream, white chocolate, and vanilla. Pour into remaining prepared pan.
6. Bake at 325° for 1 hour. Turn oven off. Leave cake layer in oven, with oven door partially opened, 30 minutes. Remove cake from oven; cool in pan on a wire rack. Cover cake, and chill 8 hours. Remove from pan, discarding foil.
7. Reserve 1 cup White Chocolate Ganache.
8. Place chocolate layer, bottom side up, on a serving plate. Spread with 1/2 cup White Chocolate Ganache, and top with white chocolate layer, bottom side up. Spread top and sides of cake with remaining ganache.
9. Stir desired amount of food paste into reserved 1 cup ganache.
10. Insert metal tip No. 2 into a large decorating bag; fill with ganache. Pipe lace design (continuous string of frosting without touching) on top and sides of cake.
11. Arrange 2 (17- x 2 1/2-inch) White Chocolate Ribbons on cake. Form bow with 1 (13- x 2 1/2-inch) strip; arrange 2 (4- x 2 1/2-inch) strips and 2 (3- x 2 1/2-inch) strips for bow ends. Place 1 (2 1/2- x 1-inch) strip in center of bow for knot.
12. Store cake in refrigerator. Remove from refrigerator, and let stand at room temperature 1 hour before serving. Garnish, if desired.

Southern Living
NOVEMBER 2001

Ginger Cake With Maple Frosting

A creamy frosting made with maple syrup is the perfect partner for this richly spiced holiday cake. Decorate the top and sides of the cake with homemade or store-bought gingerbread cookies and candy canes for a cake that can double as the centerpiece.

Ingredients:

• Cake:
• 1 1/2 cups buttermilk
• 1/2 cup plus 1 Tbsp. vegetable oil 
• 5 large eggs 
• 1 3/4 cups packed dark brown sugar
• 2/3 cup applesauce (do not use unsweetened) 
• 1/4 cup molasses
• 3 cups cake flour
• 1 1/2 teaspoons baking soda
• 5 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Frosting:
• 3 sticks (3/4 lb.) unsalted butter, softened
• 3 3/4 cups confectioners' sugar, sifted
• 4 tablespoons pure maple syrup
• 1 teaspoon maple extract (optional)

Directions:

1. Make cake: Preheat oven to 350ºF. Grease two 9-inch round pans and line with parchment.
2. Whisk buttermilk, oil, eggs, sugar, applesauce and molasses in a large bowl until smooth. Sift dry ingredients on a sheet of waxed paper. Add to buttermilk mixture, stirring to combine.
3. Divide batter between pans and bake in center of oven until a toothpick inserted in center comes out clean, about 20 to 25 minutes. Let cool in pan for 10 minutes, then invert onto rack to cool completely. (Can be made one day ahead. Wrap in plastic and store at room temperature.)
4. Make frosting: In a bowl with electric mixer, beat butter until smooth and creamy. Slowly add sugar, beating constantly. Add syrup and extract (if using), beating until well combined.
5. Assemble cake: Reserve 1/4 cup of frosting. Place one cake layer on serving plate. Spread with 1 generous cup of frosting; top with second cake layer. Spread remaining frosting on top and sides of cake. Chill for 2 hours or overnight.
6. If cake was refrigerated overnight, bring to room temperature. Spread a dollop of reserved frosting on store-bought gingerbread cookies to stick them to cake (or make your own cookies).

All You
DECEMBER 2007

Red Velvet Peppermint Cake

Transform a classic red velvet cake into a festive holiday dessert by adding peppermint extract to the rich cream cheese frosting and garnishing the cake with peppermint candies.

Ingredients:

• 1 (18.25-ounce) package white cake mix
• 3 egg whites
• 1 1/3 cups buttermilk
• 2 tablespoons vegetable oil
• 1 (9-ounce) package yellow cake mix*
• 1/2 cup buttermilk
• 1 large egg
• 1 1/2 tablespoons cocoa
• 1/2 teaspoon baking soda
• 2 tablespoons liquid red food coloring
• 1 teaspoon cider vinegar
• Peppermint Cream Cheese Frosting
• Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies

Directions:

1. Beat first 4 ingredients according to cake mix package directions.
2. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
4. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
5. *1 3/4 cups yellow cake mix may be substituted
6. NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.
7. If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
8. For testing purposes only, we used candy canes from the American Candy Company. Call 1-800-822-6398.

Southern Living
DECEMBER 1998

Pineapple Upside-Down Gingerbread Cake

Round out your holiday meal with a slice of this gingerbread cake topped with a sweet and gooey brown sugar-pineapple topping. Make sure to use a cast iron or heavy oven-proof skillet when preparing this dessert.

Ingredients:

• 3/4 cup butter, divided
• 1 1/2 cups firmly packed light brown sugar, divided
• 2 cups coarsely chopped fresh pineapple
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup hot water
• 1/2 cup molasses
• 1 large egg

Directions:

1. 1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. 2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. 3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. 4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. 5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

Julia Rutland, Coastal Living
DECEMBER 2011

Chocolate-Gingerbread-Toffee Cake

Winner of the Southern Living 2011 White Cake Contest, this cake combines the wonderful flavors that come tumbling from a stocking: milk chocolate Santas, gingerbread men, and buttery toffee candy.

Ingredients:

• Ginger Whipped Cream
• 1 1/2 cups semisweet chocolate morsels
• 1 (16-oz.) package light brown sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• 1 (8-oz.) container sour cream
• 1 cup hot water
• 1/2 cup molasses
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• Silky Ganache
• 1 cup toffee bits
• Garnishes:
• Gingerbread Snowflake Cookies 
• Fresh cranberries
• Fresh mint

Directions:

1. 1. Preheat oven to 350°. Prepare Ginger Whipped Cream as directed in Step 1 of recipe (through chilling).
2. 2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
3. 3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
4. 4. Sift together flour and next 5 ingredients. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) Gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans.
5. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
6. 6. Meanwhile, prepare Silky Ganache. Place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. Cover and chill 2 to 8 hours.
7. 7. Finish preparing Ginger Whipped Cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. Garnish, if desired.

Note:

  The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Lynn Brown; Centennial, Colorado, Southern Living
DECEMBER 2011

Tiramisù Layer Cake

This tiramisù cake offers the best of both worlds: the beauty of a layer cake with the amazing flavor of tiramisù.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 2/3 cup milk
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla bean paste
• 1 teaspoon almond extract
• 6 egg whites
• Coffee Syrup
• Mascarpone Frosting
• Garnishes:
• raspberries, strawberries, red currants, fresh mint

Directions:

1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.
3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Meanwhile, prepare Coffee Syrup.
6. Prepare Mascarpone Frosting. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
7. Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.

Note: 

 

Vanilla extract may be substituted for Vanilla Bean Paste.

Michelle Matile; Cranston, Rhode Island, Southern Living
DECEMBER 2011