Author: Editor

It’s my birthday and that means it’s time for cake! Pastry chef & co-owner of Claudine Kitchen and Bakeshop, Leah Newton, made me my favorite treat; a German chocolate cake. Learn how to make it at home with Chef Leah.

RECIPES

Lea’s Chocolate Cake

Ingredients:
Sugar, 2 cups
All Purpose Flour, 1 3/4 cups
Hershey’s Cocoa, 3/4 cups
Baking Soda, 1 1/2 teaspoon
Baking Powder, 1 1/2 teaspoon
Salt, 1 teaspoon
Buttermilk, 1 cup
Eggs, 2 each
Butter, melted 1/2 cup
Water, HOT 1 cup
Folger’s instant coffee, 2 teaspoon

Directions:
Combine all dry ingredients (the first 6 ingredients) in the bowl of a mixer. With a paddle attachment, begin mixing the dries on the lowest speed.
Combine the buttermilk and eggs and add to the dry ingredients, scraping the bowl as needed.
Add the melted butter to the mixture.
Dissolve the Foldger’s into the hot water.

On the first speed, slowly add the coffee to the batter. (Be careful, or it will splash out.)
Divide the batter between the 2 pans – the batter is very wet!
Bake at 350 degrees as directed below, with one rotation midway. Test with a toothpick to determine if the cake is fully baked.

Weights and Baking Times:
5 inch round: 20 minutes
6 inch round: 25 minutes
7 inch round: 27 minutes
8 inch round: 30 minutes
9 inch round: 30 minutes
10 inch round: 30 minutes

German Chocolate Cake Filling

Ingredients:
Sweetened Condensed Milk, 14 oz
Yolks, slightly beaten 3 each
Butter, 1/2 cup
Vanilla, 1 teaspoon
Sweetened Coconut Flakes, 1 1/3 cup
Pecans, chopped 1 cup

Directions:
In a medium saucepan, combine the sweetened condensed milk, yolks, and butter. Whisk together.
Over low heat, constantly stir the mixture until it has thickened and is bubbly.
Remove from heat and stir in the vanilla, coconut, and pecans.
Allow to cool to room temperature before using.
Makes about 2 2/3 cups.
Can store in refrigerator for up to 7 days.

Chocolate Ganache Frosting

Ingredients:
Semi-sweet or dark chocolate (finely chopped), 18 ounces
Heavy cream, 2 cups
Unsalted butter, 1 cup

Directions:
Make the Chocolate Frosting (in advance).
Place chopped chocolate into a large heatproof bowl.
In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
Pour hot cream over chopped chocolate and cover bowl with plastic wrap.
Let sit 5 minutes.
Stir gently until completely smooth.
Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.

German Chocolate Cake

<div> <div class="m_-2726828792803195490recipe-list--notes"> It's my birthday and that means it's time for cake! Pastry chef & co-owner of Claudine Kitchen and Bakeshop, Leah Newton, made me my favorite treat; a German chocolate cake. Learn how to make it at home with Chef Leah. <h3>RECIPES</h3> <h4>Lea's Chocolate Cake</h4> <em>Ingredients:</em> Sugar, 2 cups All Purpose Flour, 1 3/4 cups Hershey's Cocoa, 3/4 cups Baking Soda, 1 1/2 teaspoon Baking Powder, 1 1/2 teaspoon Salt, 1 teaspoon Buttermilk, 1 cup Eggs, 2 each Butter, melted 1/2 cup Water, HOT 1 cup Folger's instant coffee, 2 teaspoon <em>Directions:</em> Combine all dry ingredients (the first 6 ingredients) in the bowl of a mixer. With a paddle attachment, begin mixing the dries on the lowest speed. Combine the buttermilk and eggs and add to the dry ingredients, scraping the bowl as needed. Add the melted butter to the mixture. Dissolve the Foldger's into the hot water. On the first speed, slowly add the coffee to the batter. (Be careful, or it will splash out.) Divide the batter between the 2 pans - the batter is very wet! Bake at 350 degrees as directed below, with one rotation midway. Test with a toothpick to determine if the cake is fully baked. Weights and Baking Times: 5 inch round: 20 minutes 6 inch round: 25 minutes 7 inch round: 27 minutes 8 inch round: 30 minutes 9 inch round: 30 minutes 10 inch round: 30 minutes <h4>German Chocolate Cake Filling</h4> <em>Ingredients:</em> Sweetened Condensed Milk, 14 oz Yolks, slightly beaten 3 each Butter, 1/2 cup Vanilla, 1 teaspoon Sweetened Coconut Flakes, 1 1/3 cup Pecans, chopped 1 cup <em>Directions:</em> In a medium saucepan, combine the sweetened condensed milk, yolks, and butter. Whisk together. Over low heat, constantly stir the mixture until it has thickened and is bubbly. Remove from heat and stir in the vanilla, coconut, and pecans. Allow to cool to room temperature before using. Makes about 2 2/3 cups. Can store in refrigerator for up to 7 days. <h4>Chocolate Ganache Frosting</h4> <em>Ingredients:</em> Semi-sweet or dark chocolate (finely chopped), 18 ounces Heavy cream, 2 cups Unsalted butter, 1 cup <em>Directions:</em> Make the Chocolate Frosting (in advance). Place chopped chocolate into a large heatproof bowl. In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes. Stir gently until completely smooth. Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight. </div> </div>
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Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables from the farmers market. Learn tips and tricks on shapes and textures for your salad.

Market Salad

4 cups salad mix (to include: romaine lettuce, leaf lettuce, radicchio, baby
spinach, wild arugula)
4 ea red radish, shaved on mandoline
2 ea carrots, peeled and shaved on mandoline
2 ea zucchini, shaved on mandoline
1 ea red bell pepper, cut in oblique
1 ea cucumber, shaved on mandoline
1oz fresh parsley, rough chopped
1oz fresh mint, rough chopped
1oz fresh chives, cut into batons
1oz almonds, rough chopped
2oz pomegranate arils
1 ea lemon, squeezed
3oz extra virgin olive oil
Sea salt (tt)
Freshly ground black pepper (tt)
1oz chimichurri (see sub recipe)

To assemble, place first 6 ingredients in a bowl big enough to mix (med-lg).
Pour freshly squeezed lemon juice over salad and then pour olive oil on
sides of bowl. Season with salt and pepper and gently toss salad with hands.
Place on plates and garnish with pomegranate and almonds. Drizzle with
chimichurri.
This recipe makes 4 portions.

Chimichurri

1 cup parsley, chopped
1 cup oregano, chopped
1 cup cilantro, chopped
1 Tbsp garlic, minced
½ tsp. chili flakes
2oz red wine vinegar
2 cup olive oil
1 TBSP Salt

Mix all ingredients. This recipe makes 1qt.

Seasonal Salad

<div> <div class="m_-2726828792803195490recipe-list--notes"> Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables from the farmers market. Learn tips and tricks on shapes and textures for your salad. <h3>Market Salad</h3> 4 cups salad mix (to include: romaine lettuce, leaf lettuce, radicchio, baby spinach, wild arugula) 4 ea red radish, shaved on mandoline 2 ea carrots, peeled and shaved on mandoline 2 ea zucchini, shaved on mandoline 1 ea red bell pepper, cut in oblique 1 ea cucumber, shaved on mandoline 1oz fresh parsley, rough chopped 1oz fresh mint, rough chopped 1oz fresh chives, cut into batons 1oz almonds, rough chopped 2oz pomegranate arils 1 ea lemon, squeezed 3oz extra virgin olive oil Sea salt (tt) Freshly ground black pepper (tt) 1oz chimichurri (see sub recipe) To assemble, place first 6 ingredients in a bowl big enough to mix (med-lg). Pour freshly squeezed lemon juice over salad and then pour olive oil on sides of bowl. Season with salt and pepper and gently toss salad with hands. Place on plates and garnish with pomegranate and almonds. Drizzle with chimichurri. This recipe makes 4 portions. [show_shopthepost_widget id="3435385"] </div> <h3>Chimichurri</h3> 1 cup parsley, chopped 1 cup oregano, chopped 1 cup cilantro, chopped 1 Tbsp garlic, minced ½ tsp. chili flakes 2oz red wine vinegar 2 cup olive oil 1 TBSP Salt Mix all ingredients. This recipe makes 1qt. </div>
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