Strawberry Lemon Coconut Cake

I made this cake for our Easter meal. I basically followed this recipe, though I substituted the raspberry jam with strawberry.

Plesniak (Polish Moldy Cake)

No, it's not moldy! In fact, it is quite tasty! I recently made this for a fellowship meal, and not a single piece was left. I used cherry pie filling, but this can also be made with apple or prune filling.

Makes 8-12 servings or 1 (13x9-inch) Polish Moldy Cake - Plesniak

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

• 3 large egg yolks
• 1 cup sugar, divided
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 9 ounces (1 stick + 2 tablespoons) room-temperature butter
• 1 tablespoon vanilla
• 1 tablespoon cocoa powder
• 4 large egg whites
• 3 (12- to 14-ounce) cans prune or cherry pie filling

Preparation:

1. To make the dough: In a medium bowl, beat together egg yolks and 1/2 cup sugar until thick and lemon-colored. In a large bowl, mix together flour, baking powder, butter and vanilla. Then add the egg-yolk mixture and mix thoroughly.
   
   
2. Divide dough into 3 pieces. Mix 1 portion of dough with cocoa powder until well blended. Wrap each piece of dough in plastic wrap and refrigerate for 3 hours.
   
   
3. To assemble the cake: Heat oven to 350 degrees. Lightly coat a 13x9-inch pan with cooking spray. Take out one piece of dough and roll it to fit the bottom of the prepared pan. Spread the prune or cherry filling evenly over the base of the cake.
   
   
4. Remove the cocoa-flavored dough from the refrigerator and grate it on top of the fruit filling.
   
   
5. In a medium bowl, beat egg whites with remaining 1/2 cup sugar until stiff peaks form, and spread on top of the grated cocoa dough.
   
   
6. Remove the last portion of dough from the refrigerator and grate it on top of the egg whites. Bake 40-60 minutes or until egg whites are set and top is golden brown. Let cool completely in the pan before slicing and serving.

Originally published here.

Chocolate Banana Cake

This cake is fabulous warm AND refrigerated!

Originally posted here.

Chocolate Banana Cake: 2 cups (400 grams) granulated white sugar 1 3/4cups (245 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas (about 2 medium sized bananas) 1 cup (240 ml) warm water 1/2 cup (120 ml) milk 1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil) 1 1/2 teaspoons pure vanilla extract Chocolate GanacheFrosting: 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 1tablespoon(14 grams) unsalted butter Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder,baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache:Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Black Forest Cake

My brother, who works at Dairy Queen, likes to call this, Choco- cherry love cake, after the Blizzard. Whatever you call it, it is delicious!

2 16 oz. cans of tart pitted cherries, undrained

1 cup sugar

1/4 cup cornstarch

1 1/2 t. vanilla extract

2 (9 inch) round layers of your favorite chocolate cake, baked and cooled

3 cups heavy whipping cream

1/3 cup confectioners sugar.

Drain cherries, leaving 1/2 cup of juice. Combine reserved juice, cherries, sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Stir in vanilla. Cool.

Split each cake layer in half, horizontally. Set aside on half layer.

Beat whipping cream and sugar together. Set aside 1 1/2 cups for piping.

Place 1 cake layer on serving plate. Spread with whipped cream, and top with cherry mixture.

Place second layer of cake on top. Spread with whipped cream, and top with cherry mixture.

Place third layer of cake on tope. Ice top and side of cake with whipped cream. Spread cherry mixture on top.

Take your last cake layer and cut it in half. Crumble on half, and pat crumbs onto the sides of the cake.

Use reserved whipped cream to pipe around the edges on the top and bottom.

Any leftover cherry topping and whipped cream can be used for the extra half layer of cake.

Yum!