Chocolate Irish Whiskey Cake, Pear Ginger Cake with Rum-Caramel Glaze, Rich Hot Chocolate Layer Cake
Spectacular Layer Cakes
 | By News on the Net (Bio and Archives) Monday, December 17, 2012 Comments | Print friendly | Subscribe | Email Us |
Just in time for Christmas: our best multi-layered cake recipes, from the classics you’d expect, to modern cakes inspired by Irish coffee and hot chocolate. Plus, we’re sharing a foolproof way to make those cakes stand tall, even if you cut the layers a little crooked (no one has to know!).
Chocolate Irish Whiskey Cake
Pear Ginger Cake with Rum-Caramel Glaze
Rich Hot Chocolate Layer Cake
Chocolate Irish Whiskey Cake
by Gale Gand
This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.
Serves 10 to 12
For the cake layers
Unsalted butter for the pans
10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
2 cups granulated sugar
2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. table salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
1-1/2 tsp. pure vanilla extract
1 cup hot coffee
For the coffee-whiskey whipped cream
1 Tbs. instant espresso granules
1/4 cup Irish whiskey, such as Jameson
3 cups heavy cream
3 Tbs. packed dark brown sugar
To finish the cake
1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
1 4-oz. block white chocolate (about 1-inch thick), at room temperature
Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze
by Rebecca Rather
It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.
Serves sixteen.
For the cake
12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
1 lb. 2 oz. (4 cups) all-purpose flour
4-1/2 tsp. baking powder
1 tsp. kosher salt
3 cups granulated sugar
6 large eggs, at room temperature
3/4 cup whole milk, at room temperature
1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
5 oz. (1 cup) finely chopped Candied Ginger
1 Tbs. pure vanilla extract
For the caramel glaze
1-1/2 cups granulated sugar
1/4 tsp. fresh lemon juice
1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
3/4 cup heavy cream
1-1/2 Tbs. dark rum
Pinch of kosher salt
For the whipped cream
6 cups heavy cream
7 oz. (2 cups) confectioners’ sugar
2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
Hot Chocolate Layer Cake with Homemade Marshmallows
by Rebecca Rather
All the rich flavor of hot chocolate—in cake form. Homemade marshmallows piled on top seal the deal.
Serves sixteen.
For the cake
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt
For the frosting
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt
For the marshmallows
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed
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