contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Filtering by Category: cakes

Chocolate Zucchini Snack Cake

Patricia Reitz

 Chocolate Zucchini Snack Cake - ButterYum

Chocolate Zucchini Snack Cake - ButterYum

So today is the first day of the new year and most food blogs will be posting lighter, healthier recipes, but not me... I give you CAKE! 

But wait a minute... if you think about it, this is a single layer cake made with greek yogurt and shredded zucchini, and the frosting is just a thin layer of ganache... so basically, this really is a lighter, healthier recipe!!  Glad to do my part - you're welcome.

ShreddedZucchini.jpg

Start with shredded zucchini (or half and half, shredded zucchini and shredded yellow squash).  Thankfully, good zucchini is available throughout the year.

Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and fine salt together in a large mixing bowl.  Note - sugar is usually considered a "wet" ingredients, but this is a casual cake that is easily mixed together by simply stirring, so no biggie.  You could even throw all the ingredients in one bowl and call it a day if you wanted to.

But I like to mix the wet and dry stuff separately and then combine them, but I digress.

Here are the wet ingredients - eggs, canola oil, greek yogurt, and pure vanilla extract.

ChocolateZucchiniSnackCake4.jpg

Whisk to combine.

ChocolateZucchiniSnackCake5.jpg

Pour the wet ingredients into the dry.

ChocolateZucchiniSnackCake7.jpg

Stir to combine.

Lastly, stir in the shredded zucchini (and shredded squash if using).

ChocolateZucchiniSnackCake10.JPG

Before you pour the cake batter in the pan, be sure to coat the pan with baking spray - the kind that contains flour and oil.  This stuff is the bomb and I never bake a cake without it - helps your cakes release from the pan every single time!!  Great stuff.

And here's another tip that's completely unnecessary, but wow does it make a difference.  Wrap your pan with insulated baking strips so they rise evenly and don't develop a hump in the middle while baking.  Seriously, I use them for every layer cake I bake.  From simple snack cakes to large wedding cakes.  I never have to trim the tops of my layer cakes.

 chocolate zucchini snack cake.  how to feed kids zucchini without them knowing.  recipes that use zucchini.  what to do with too much zucchini.  zucchini recipes that are not zucchini bread.  using zucchini in cake.  baking with zucchini.  how to hide zucchini in food.  

Items used to make this recipe:


CHOCOLATE ZUCCHINI SNACK CAKE

makes one 8x8-inch cake (can be doubled and baked in a 9x13-inch pan)

Printable Recipe

Ingredients

Cake:

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup dark cocoa powder, sifted (darkest you can find, like this black cocoa)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg
  • 6 tablespoons plain greek yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons hot brewed coffee (or hot water)
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded zucchini (or substitute up to half yellow summer squash)

Ganache:

  • 4 ounces semisweet chocolate, chopped 
  • 4 ounces heavy cream

Directions

To make the cake:

  1. Preheat oven to 350F, spray metal cake pan with Baker's Joy, and wrap pan with insulated baking strips (optional, but they keep the cake from forming a hump in the middle).
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together the eggs, greek yogurt, oil, coffee, and pure vanilla extract.
  4. Pour wet mixture into bowl containing the dry ingredients and mix well; add shredded zucchini and stir until combined.
  5. Pour batter into cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.  
  6. Remove from oven and cool completely before topping with ganache.

To make the ganache:

  1. Place chopped chocolate in a heat-safe bowl; set aside.
  2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).
  3. Remove cream from heat and pour over chocolate.
  4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two combine and become shiny, dark, and glossy.
  5. When cake is completely cool, pour ganache over cake; use an offset spatula to spread evenly.
  6. Chill cake until service.  Store in an airtight container.

Gluten-Free Fudge Cake

Patricia Reitz

DSC_1095 (2).JPG

Gluten Free Fudge Cake - ButterYum

This dense, rich, fudge cake is not only gluten-free, the batter is mixed together in a blender.  When have you ever heard of such a thing?   This cake takes no time to make at all - the batter is literally ready in a matter of minutes.  You can serve this cake warm or at room temperature, but we like it chilled. 

 how to line a springform pan with parchment

Start by lining the bottom of a 9-inch springform pan with parchment paper, then spray the rest of the pan with Baker's Joy to ensure perfect release.

DSC_0986 (2).JPG

In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts.  When the chocolate is completely melted, stir well to make sure butter is completely incorporated.  Set aside until needed.

NOTE:  if your microwave is very powerful, decrease the power to 50%. 

Alternatively, you can melt the butter and chocolate together over a double boiler of simmering water, stirring frequently.

DSC_1003.JPG

Additional ingredients needed are almond meal (finely ground almonds), salt, baking soda, baking powder, espresso, and....

DSC_1005.JPG

whole eggs and sweetened condensed milk.

DSC_1008.JPG

Now for the fun part - we mix all the ingredients together in the blender (this is the one I love).  Start to combining the eggs and sweetened condensed milk on low speed until combined.

 gluten-free fudge cake recipe made in a blender

Add the chocolate/butter mixture, almond meal, baking soda, baking powder, salt, and coffee.  Blend again on low speed until combined. 

 gluten-free thanksgiving dessert recipe with how-to photos

Pour the mixture into the prepared pan and bake for about 40 minutes in a preheated oven.

DSC_1027.JPG

The cake will come out of the oven puffed up in the center.  

DSC_1029.JPG

Allow the cake to cool for 1 hour before chilling for at least 2 additional hours.  The cake will fall in the center as it cools - this is normal so don't be alarmed.

 Gluten-free cake recipe with how-to photos

Remove the sides of the springform pan and cut into 16 slices with a hot, sharp knife (long, thin, non-serrated blades work best - like this one).  This cake is very moist so if you want to sprinkle it with confectioner's sugar, use the non-melting variety.


Gluten-Free Fudge Cake

makes 16 servings

Printable Recipe

Ingredients

  • 16 tablespoons unsalted butter
  • 6 ounces bittersweet or dark chocolate (I used Moser-Roth 85%)
  • 4 large eggs
  • 14 ounce can of sweetened condensed milk, plus 1/4 cup
  • 1 1/2 cup almond meal (aka almond flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/4 cup hot espresso (or see note below)
  • Optional:  non-melting confectioner's sugar 

Directions

  1. Preheat oven to 350F and place rack in center position.  
  2. Line bottom of a 9-inch springform pan with parchment paper and spray pan with Baker's Joy.
  3. In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts; set aside until needed.  NOTE:  if your microwave is very powerful, decrease power to 50%, or you can melt the butter and chocolate together in a double boiler over simmering water.
  4. In the jar of a blender, combine eggs and sweetened condensed milk on low speed until combined.
  5. Add chocolate/butter mixture; mix on low speed until combined.
  6. Add almond meal, baking soda, baking powder, salt, and espresso; mix on low until combined.
  7. Pour batter into prepared pan and bake for 40 minutes until a toothpick inserted in the center of the cake tests done (a few crumbs sticking to the toothpick are ok).
  8. Cool cake in pan on a rack for 1 hour; cover with plastic and chill for at least 2 hours.
  9. Remove sides of springform pan and slide cake off of parchment base.
  10. Use a hot knife to cut cake into 16 slices.  Leftovers should be stored in an airtight container in the refrigerator.

Note: to make espresso, combine 1/4 cup boiling water with 1/2 teaspoon high quality espresso powder .

recipe adapted from Pati Jinich

 

Galaxy Mirror Glaze Cake(s)

Patricia Reitz

 Galaxy Mirror Glaze Cake(s) - ButterYum

Galaxy Mirror Glaze Cake(s) - ButterYum

Recently I was asked to demonstrate a mirror glaze cake technique (aka galaxy glaze technique) at a cake show and I thought perhaps all of my readers would enjoy learning about it too.  As you'll see, this technique is sticky and fun and very unpredictable so you never know exactly what you're going to end up with.   Let's get started.

Important:  

This technique starts with a frozen chocolate mousse cake - you can also include fruit and/or actual cake as well (which I'll be showing you).  Plan ahead - there's a lot of freezer time needed for this technique.  

Also, this is going to be a very long post so I'll try condense photos as much as possible.

You can get special silicone half-sphere molds, but for now I'll show you how to use a 9-inch silicone springform pan, and I'll bake an 8-inch layer of cake to go inside the cheesecake pan.  

DSC_5530.JPG

If you're in a hurry, you can make smaller individual size servings which will freeze much faster (this is the pan I like to use for individual servings).  When making the individual size servings, I use half of the chocolate mousse and glaze ingredients, and skip the cake layer and white chocolate mousse.

 how to make a galaxy glaze cake (aka mirror glaze cake) - recipe and how-to photos

Before I show you how I make the chocolate cake layer, I want to tell you that I always coat my baking pans with Baker's Joy (a oil/flour nonstick baking spray), and I line the bottom of the pans with a layer of parchment paper.  Also, to ensure a cake my cakes rise evenly without a big hump in the middle, I always wrap my pans with moistened insulated baking strips.  

To make the cake, start by combining dutch-processed cocoa powder with boiling hot water.  

Whisk well to eliminate clumps.

Set aside until needed.

In a small bowl, whisk together sugar, egg, and vanilla.

Whisk whisk, whisk.

Done.

Add the flour, baking soda, and salt.

Whisk to combine.

Add the reserved cocoa mixture and mix well.

Pour batter into prepared cake pan and bake until a toothpick inserted near the middle comes out clean. 

Here's another trick that will help ensure an evenly baked cake...

Insert an Ateco heating core (they're great for really wet cake batters like this one, and I always use them for cakes that are over 9 inches in diameter).

See how perfectly even that cake rose in the pan?  No hump in the center thanks to the insulated cake strips, and no fallen center thanks to the heating core.  Pure perfection!

Allow the cake to cool in the pan for 10 minutes, then turn it out.  If you prepped your pan with Baker's Joy and parchment paper, it should release without any trouble.  Peel the parchment paper off and pull out the heating core.  Allow the cake to cool completely (I like to pop it in the fridge at this point - it'll cool fast and chilled cake is always easier to handle than warm cake).

Time to make white chocolate mousse.  To begin, we'll make white chocolate ganache by pouring scalding hot cream over really good quality white chocolate that's been chopped into small pieces.  Let this mixture sit for several minute, then gently whisk until fully incorporated. 

Yes, you can use high quality chocolate chocolate chips if you like, but chips contain stabilizers that don't melt when heated (this allows the chips to hold their shape when warm).  I find it best to use bar chocolate or white chocolate disks used by pastry chefs (like these or these).

Pour the ganache through a sieve to remove any unmelted bits of white chocolate.  Allow the mixture to sit at room temperature for several hours (or overnight) to "set" (firm up).  

DO NOT cover the hot mixture with plastic wrap because condensation will form on the plastic and will drip down onto the ganache which can make the chocolate seize (turn grainy).  If you must cover the hot chocolate mixture, use a clean kitchen towel which will absorb the steam given off by the hot ganache.

When the white chocolate has "set", whip cold heavy cream until stiff peaks form....

Then fold the whipped cream and white chocolate ganache together until combined.

Next, place the chilled cake layer on a silpat lined sheet pan and  wrap well with an adjustable cake ring.

Make sure the adjustable cake ring is tight, then add a layer of fresh raspberries.

Pour just enough white chocolate mousse over the berries to cover them.

Freeze for several hours until the white chocolate mousse is frozen enough to remove the adjustable cake ring.

Before we transfer the cake/white chocolate mousse to the silicone springform pan, the base of the pan needs to be lined with plastic wrap.  You could also use parchment paper.

YPlace the partially frozen chocolate cake topped with raspberries and white chocolate mousse in the center of the springform pan.  There should be about 1/2-inch space between the cake and the springform pan walls.  We're going to fill that space with chocolate mousse.

The chocolate mousse is made the same way as the white chocolate mousse - make the ganache by combining scalding heavy cream with chopped chocolate (use high quality like this or this).  Allow the ganache to cool for several hours to "set" (firm up).  

Then carefully fold it with some whipped cream.

Continue folding until the chocolate and cream are completely incorporated (this photo shows that we're not quite there yet). 

I like to use a disposable pastry bag to squeeze the chocolate ganache down into that 1/2-inch space.  Be careful to not allow any air gaps.

Once the 1/2-inch gap is filled, pour the remaining ganache on top of the white chocolate layer to fill the pan completely and use a very long spatula to smooth to top flush with the top of the springform pan.  

Freeze until frozen solid (notice how easily the silicone pan releases from the frozen mouse cake pictured on the right).  If you only have a metal springform pan, be sure to line the base with plastic wrap or parchment paper, and line the sides with food-grade acetate (like this) - the acetate will release easily from the frozen mousse (the metal pan will not).

Now for the really fun part - we get to make the galaxy glaze (aka mirror glaze).  Here's how.

Gather the ingredients for the glaze:  water, granulated gelatin, superfine sugar, light corn syrup, sweetened condensed milk, and chopped high quality white chocolate.  

Stir the granulated gelatin and water together and allow the gelatin to hydrate for 10 minutes.

In a nonstick saucepan over medium-high heat, cook the superfine sugar, water, and light corn syrup together (I love using this caramel pot anytime I need to heat sugary liquids).  

Heat the mixture, stirring occasionally, until it reaches 217F (right around the time it starts to boil).  

Immediately remove the mixture from the heat and stir in the hydrated gelatin until it dissolves.

DSC_9947.JPG

You'll know the gelatin has dissolved when there are no more granules stuck to the bottom or sides of the pan. 

Add the sweetened condensed milk.

 How to make galaxy glaze or mirror glaze for cakes.

Stir to combine.

Pour the hot mixture over the chopped chocolate and let it rest for a couple of minutes.

Then whisk to combine.

Use an immersion blender to carefully blend the mixture for two full minutes...

Being careful not to incorporate much air (see short video clip).

Allow the mixture to cool to between 85-95F.

DSC_9996.JPG

Use food coloring suitable for chocolate (I used this brand - the most important color being white.

In the photo above, you can see the glaze on the left has no white coloring added - it's kind of translucent and has a yellow tone which will affect other colors added.  The glaze on the right has white coloring added, which turns the mixture opaque and bright white so any additional colors added will be true.  

Divvy up the glaze and color as you like.  

I think a mix of 3 or 4 colors gives the best results.

Customize colors to coordinate with sports teams, holidays, party themes, etc.

Have fun drizzling that glaze all over the frozen mousse cake(s).  There's no right or wrong way to do it, just be sure to cover all exposed areas.  

 disco dust on galaxy mirror glaze - ButterYum

For an extra special finishing touch, sprinkle a little edible "disco dust" on the wet glaze.  It will add a sparkly iridescence that looks amazing.  

Oooo!

And here's a quick view of a large cake I covered with a pastel colored glazed  - I love how the layers of chocolate cake, raspberries, and white and regular chocolate mousse look together.  Chill frozen mousse cake in refrigerator until it thaws enough that it can be cut easily.  Serve very thin slices - this cake is very rich.   Enjoy! 

Items used and/or needed to make this recipe:


Note:  For individual size servings, use half of the chocolate mousse and glaze ingredients, and omit the cake layer and white chocolate mousse.

Printable Recipes

Chocolate Cake Layer

makes one 8-inch cake layer

Ingredients

  • 1/3 cup dutch-processed cocoa powder, sifted 
  • 2/3 cup boiling water
  • 1 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 cup granulated sugar
  • 8 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325F and place rack in center oven position.
  2. Spray 8-inch cake pan with baking spray (such as Baker's Joy) and wrap pan with insulated baking strip.
  3. In a small bowl, whisk together the cocoa powder and boiling water until no clumps remain; set aside.
  4. In another small bowl, whisk together flour, baking soda, and salt; set aside.
  5. In a large bowl, whisk together the sugar, butter, egg, and vanilla; add the contents from both of the previous bowls and mix well to combine.
  6. Pour batter into prepared pan and bake in center of oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  7. Remove from oven and cool for 5 minutes before turning cake out onto a rack to cool completely.  

 

Chocolate Mousse

makes 6 cups

Ingredients

  • 4 cup chopped semisweet chocolate (700 grams)
  • 4 2/3 cups heavy cream, divided (2 2/3c, 2 c)

Directions

  1. Place chocolate in a large mixing bowl.
  2. Heat 2 2/3 cups heavy cream in the microwave or on the stovetop until boiling and pour over chocolate and rest for 2 minutes; gently whisk to combine fully and allow to cool for at least 10-15 minutes (or longer).
  3. In a medium mixing bowl, beat remaining 2 cups heavy cream until soft peaks form; fold into chocolate mixture until no streaks of cream remain; pour into mold(s) and freeze.

 

White Chocolate Mousse

makes 3 cups

Ingredients

  • 2 cup chopped white chocolate (350 grams)
  • 2 cups heavy cream, divided (1 1/3c, 2/3 c)

Directions

  1. Place chocolate in a large mixing bowl.
  2. Heat 1 1/3 cups heavy cream in the microwave or on the stovetop until boiling and pour over chocolate and rest for 2 minutes; gently whisk to combine fully and allow to cool completely and thicken a bit, 2-3 hours.
  3. In a medium mixing bowl, beat remaining 2/3 cups heavy cream until soft peaks form; fold into chocolate mixture until no streaks of cream remain; pour into mold(s) and freeze.

 

Galaxy Mirror Glaze

makes about 4 cups (enough to coat a 9-inch cake)

Ingredients

  • 2 tablespoons unflavored granulated gelatin
  • 1/2 cup water
  • 1 cup light corn syrup
  • 1 1/4 cup super fine sugar
  • 1/2 cup water
  • 2/3 cup sweetened condensed milk
  • 1 3/4 cups chopped white chocolate (306 grams)
  • white gel food color
  • other gel food colors

Directions

  1. In a small bowl, use a fork to combine gelatin and 1/2 cup water (be sure no dry clumps remain); set aside for 10 minutes to allow the gelatin to bloom (hydrate).
  2. In a heavy-bottom saucepan over medium-high heat, combine corn syrup, sugar, and remaining 1/2 cup water; stirring until sugar dissolves; bring to 217F.
  3. Remove saucepan from heat and add bloomed gelatin; stir until gelatin melts and no granules remain; add sweetened condensed milk and stir to combine.
  4. Pour mixture over white chocolate and rest for several minutes; gently whisk until all the white chocolate melts and mixture is fully incorporated, being careful to not incorporate air bubbles.
  5. Use a stick blender to blend for 1-2 minutes to make the mixture completely smooth (add gel food coloring if desired).  
  6. Allow glaze to cool to between 85 and 95F, then pour over frozen dessert.  Leftover glaze can be refrigerated for several days - just reheat gently in the microwave, using 10-15 second intervals, stirring each time, until temp it reaches the proper pouring temperature.  

 

Notes:

  • mousse must be frozen solid before covering with glaze.  
  • after glazing, place cake(s) in refrigerator to allow glaze to set and allow the frozen mousse to soften before serving.
  • if you're unsure if your food colors are compatible with chocolate, test color a small batch first (stir very well and make sure the glaze remains pourable - if it thickens or gets clumpy, try a different brand of coloring).
  • frozen mousse will release easily from silicone, but not metal so if you have a metal springform pan, line the bottom well with parchment and line the sides with food-grade acetate (like this).