Neapolitan Layer Cake

Neapolitan Layer Cake:

Ingredients for chocolate cake (see below for alternative recipe):
3/4 cup plus 2 tbsp. all-purpose flour
6 tbsp. dark cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 cup vegetable or canola oil
1 large egg
1/2 cup black coffee
1/2 cup buttermilk
1-1/2 tsp. vanilla extract

Ingredients for the white cake:
2 large egg whites
1-3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
8 tbsp. unsalted butter, at room temperature
3/4 cup very cold water
1/2 tsp. vanilla extract
1/4 tsp. almond extract

Ingredients for the strawberry cake:
1-1/4 cups plus 2 tbsp. all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1-1/2 oz. strawberry gelatin
8 tbsp. unsalted butter, at room temperature
2 large eggs
1/2 cup milk
1-1/2 tsp. vanilla extract
1/4 cup sweetened strawberry puree*

*Ingredients for the strawberry puree:
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Ingredients for the strawberry butter cream frosting:
1-1/2 cups fresh strawberries (8oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1-1/4 cups sugar
3 sticks (1-1/2 cups) unsalted butter, at room temperature

Preparation:

Strawberry puree:
1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Chocolate Cake:
1. Butter and use cocoa powder instead of flour to coat inside edges of a 9-inch round pan, shaking out the excess cocoa. Line the bottom with a round of parchment.

2. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated.

3. Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

White Cake:

1. Butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, baking powder and salt whisk to blend and set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Increase speed to medium high and continue to beat until stiff peaks form. Transfer the egg whites to another bowl and set aside.

3. In the bowl of the electric mixer now fitted with the paddle attachment, combine the sugar and butter, and beat on medium-high speed until light and fluffy, 2-3 minutes.

4. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Blend in the water, vanilla and almond extracts. Beat in the remaining dry ingredients just until incorporated. With a silicone spatula, stir in about a quarter of the egg whites to lighten the batter. Gently fold in the remaining egg whites, until the batter is smooth
and no streaks remain.

5. Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Strawberry Cake:
1. Butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment.

2. In a small bowl, combine the flour, baking powder and salt; whisk to blend and set aside. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Beat the eggs into the sugar mixture one at a time, mixing well after each addition.

3. With the mixer on low speed, add half of the dry ingredients to the batter and mix just until incorporated. Blend in the milk and vanilla extract. Add in the remaining dry ingredients, mixing just until incorporated. Blend in the strawberry puree.

4. Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Frosting:
1. Place the strawberries in a food processor or blender. Puree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don't worry, it will come together!) Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Alternative to just layer and frosting:

1. Torte each of the cake layers horizontally into two thin halves.

2. Top each with a very thin layer of the strawberry jam or frosting or strawberry mousse.  

3. Layer Chocolate, strawberry, white, chocolate, strawberry.

4. Frost the top and sides of the cake with the strawberry buttercream. Transfer remaining buttercream to a pastry bag fitted with a decorative tip for detailing as desired.

Alternative for Chocolate cake

Chocolatetown Cake 

Preheat oven to 350°. Grease and flour 1 8 or 9" cake pan  or 1   9"x 9" pan.

1/4 Cup cocoa powder

1/4 Cup boiling water

1/3 Cup shortening

2/3 Cups sugar

1/2 Tsp vanilla

1 eggs

1 1/8 Cups flour

2/3 Tsp baking soda

1/4 Tsp salt

2/3 Cups buttermilk (or sour cream)

Stir together cocoa & water, set aside. 

Cream shortening, sugar, vanilla in large mixing bowl.  Add egg, beat well.

Mix dry ingredients together and mix well.  Add alternately with buttermilk to creamed mixture. 

Fold in chocolate.  Pour into pan and bake 35 to 40 minutes., or until cake tester comes out clean. Cupcakes, about 20 minutes.   Cool 10 minutes, remove from pan. Cool completely, frost as desired

Getting to Know Chocolate!

I think if I could have had another child I think I would have named it CHOCOLATE!
Ghiradelli's website teaches the "common joe" how to work with chocolate, the different kinds of chocolates, etc.  Really - it is so worth looking at!  Working with Chocolate - click here!  What is Chocolate???? - Click here.  What about substituting different chocolates - click here and see what the experts say!

GHIRADELLI and I Could Be BEST FRIENDS!

Nothing is better than Ghiradelli chocolate for baking...NOTHING!  Nope - not Bakers, Not Hersheys, Not Nestles.  I LOVE Ghiradelli's White Chocolate Chips.  PREMIUM as you can get.  Please try their website you will LOVE it!
In the meantime..try any or all of the following Ghiradelli Recipes:

Ghiradelli Chocolate Chip Supreme Cookies

1 cup Cacao Bitter-Sweet Chips or Semi-Sweet Chips

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 1/4 sticks unsalted butter, melted & cooled

1/3 cup brown sugar

1/4 cup sugar

2 TB plus 2 tsp light corn syrup

2 TB milk

1 tsp vanilla

1 cup chopped pecans or walnuts

Preheat oven - 325°.  Line 2 large baking sheets with foil, dull side up.

In a medium size bowl: mix flour, soda, salt.  Set aside.

These are amazing!
I didn't have chips.
 I did have  Ghiradelli's Cacao
Bitter-Sweet Baking Bar.
So I chopped it up!  PERFECT!

In a large bowl: Cream butter with sugars.  Add, corn syrup, milk, & vanilla. Mix until smooth.

Stir in flour mixture.  Stir in chips and nuts.  Dough will be very soft.

Divi8de dough in half.  Working with one half at a time - divide into 10 equal pieces.  Place 5 pieces at least 3 inches apart on each baking sheet.  With plastic covered fingers,  flatten each piece until it is 3" in diameter.  Bake for  8 minutes, rotate pan and bake an additional 
7-10 minutes more, until golden brown.

Let cool in pan for 5 minutes.  Then slide foil off with cookies and cool on rack completely before stacking.

Classic Blondies

Yield: 16 bars

1 cup(s) Semi-Sweet Chocolate Chips

8 ounce(s) White Chocolate Baking Bar

1/2 cup(s) unsalted butter, cut into small pieces

2 large eggs

1/3 cup(s) granulated white sugar

1 tablespoon(s) pure vanilla extract

1 1/4 cup(s) all-purpose flour

3/4 teaspoon(s) salt

Directions
Preheat the oven to 350ºF. Line a 9-inch square baking pan with parchment paper. Grease the paper.

In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth. In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow, steady stream. Add the vanilla. Add the melted chocolate and butter in a thin stream. With a rubber spatula, fold in the flour, salt, and chocolate chips until well combined. Spoon the mixture into the prepared pan.

Bake for 25 minutes, or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in an airtight container at room temperature

Coconut Almond Torte with Chocolate Chips

Yield: 10 -12 Servings

1 1/3 cup(s) Mini Semi-Sweet Chocolate Chips

1 1/4 cup(s) whole almonds

1 1/2 cup(s) unsweetened shredded coconut

1/2 teaspoon(s) salt

3/4 cup(s) sugar

8 large egg whites

1 teaspoon(s) vanilla

1/4 teaspoon(s) cream of tartar

1 cup(s) heavy whipping cream

2 teaspoon(s) sugar, or more to taste

Directions
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch spring form pan. In a food processor, pulse the almonds, salt, and 1/4 cup of the sugar to the consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in the remaining 1/2 cup sugar until eggs whites are stiff but not dry. Transfer to a large bowl. Fold in the almond mixture. Set aside 1/4 cup of the chocolate chips to sprinkle on top of the torte. Fold the remaining chocolate chips and the coconut into the batter. Scrape the batter into the prepared pan and spread it evenly. Sprinkle with the reserved chocolate chips.

Bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. Cool on a rack.

To serve, whip cream with vanilla and sugar. Remove the sides of the pan and transfer the cake to a serving platter. Serve torte slices with whipped cream and ripe berries, if desired.

Ghirardelli English Toffee

Yield: 1.25 pound(s)

8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar

3/4 cup(s) pecans, finely chopped

1 cup(s) butter

1 cup(s) sugar

2 tablespoon(s) water

1/8 teaspoon(s) salt (optional)

1 teaspoon(s) pure vanilla extract

Directions
Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

As always..Happy Baking