[the ultimative not-dry cake] Dark chocolate hazelnut cake refined with Rum

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It’s nearly time to start christmas baking of this year! So stay tuned for many delicious recipes. But before I start to show you my favorite christmas treats of this year…

Here it is: The ultimative not-dry chocolate cake! When I am baking birthday cakes or cakes for any other occassions I am asking people for their favorite cake. There are many answers like cheesecake, cupcakes with frosting, chocolate cake, Baumkuchen or lemon cake and so on… But there is one thing all people agree with. Nobody wants a dry cake! There ist nothing worse than a perfectly looking cake which tastes as dry as sand. I absolutely agree with this point! Therefore I would like to show you my favorite cake which is the opposite of dry and is a perfect option for your next birthday party!

This cake is one of the reasons many of my friends ask me to bake their wedding cake.  But thats another story! 😉

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First this cake contains  hazelnuts which are as well influencing the consistence and dryness of the cake. But the secret comes after baking. Then you have to drizzle the cake with Rum! It will not only prevent your cake from drying out, it will as well give it a nice aroma which matches nicely with the dark chocolate glazing. This cake can be stored a few days and won’t dry out as quickly as other cakes do! So its very suitable when you need to bake ahead!

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Dark chocolate hazelnut cake refined with Rum

ingredients:

300 g butter
300 g white sugar
7 eggs
pinch of salt
1 tbsp. vanilla extract
150 g chocolate chunks
75 g grounded hazelnuts
200 g flour
2 tbsp. baking powder

10 tbsp. Rum
400 g chocolate glazing (dark or milk chocolate)

Directions:

  1. Preheat oven to 180°C and oil a baking pan (preferably a loaf pan).
  2. Separate eggs and beat egg whites, with a pinch of salt, until stiff. Set aside.
  3. In another bowl mix together butter and white sugar until very creamy (the longer you mix the better the batter will be). Add egg yolks one after another and vanilla extract until nicely incorporated.
  4. Add flour,  baking powder, chocolate chunks and hazelnuts – Do not overmix! At last add stiff egg whites. Pour batter into the baking pan.
  5. Bake for about one hour or until a toothpick comes out clean.
  6. Now, take a tablespoon and drizzle Rum over the cake. Then let it cool completely in the baking pan.
  7. Then remove form baking pan and cover with chocolate glazing.

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Have fun baking!

xxx

Caprice

 

[Happy Advent season!] Baumkuchen

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Right on time for the first Advent Sunday! As you can see I am already completely in christimas mood. For me Advents season is the best time of the year, not only because of christmas! There are so many good parts just existing in the pre-christmas time, like the christmas markets, the presents shopping and of course the christmas baking!

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Seen from a culinary perspective the time before christmas is a paradise. There are so many different things to eat and drink! On one hand you can choose between mulled wine (Glühwein), hot chocolate or spiced café latte and on the other hand you can have food like gingerbread, christmas cookies, stollen or almond biscuits (Spekulatius).

Today I would like to show you one of our favourite family recipes for ‘Baumkuchen’. For our family this cake is traditional for christmas time, of course with a big shot of rum in it! Its hard to translate in english because I only found translations which do not really describe the cake in the right way (like pyramide or layered cake).

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The one-to-one translation of ‘Baumkuchen’ in english would be ‘tree cake’. Because just like a tree has annual tree rings this cake has different layers. These layers are the special thing of the cake. You create them by adding the layers while the cake is baking in the oven, one after another layer (mine has 25 layers). I know its a little laborious, but the rich rum taste is absolutely worth the time and effort!

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Baumkuchen

ingredients:
250 g ground almonds
250 g flour
150 g starch flour
500 g butter
500 g sugar
10 eggs
5-8 tbsp. rum
for decoration:
300 g dark chocolate
10 g coconut oil
sprinkles for decoration

directions:

  1. In a bowl whisk together flour, grounded almonds, starch flour.
  2. Divide eggs and beat the egg whites until stiff. In another bowl mix butter and sugar until well combined and creamy. Add the egg yorks one after another. Now sift the flour all over the mix and mix until there are are no more flour clusters, now add the rum. At last slowly add the egg whites.
  3. Preheat oven to top heat (very important that the heat comes only from above!) on 200-250°C. Oil a baking pan. Take 2 tablespoons of the dough and pour into the pan. Now bake for 2-4 minutes (until it slightly turns golden brown). Remove form oven and add the next layer, again by pouring 2 tablespoons on top of the already baked layer. Continue with this process with the rest of the dough. I got 25 layers.
  4. When you are all done with the batter remove from oven and let it cool. Remove from baking pan. Melt chocolate and coconut oil over a waterbath and decorate cake as you like with more chocolate or sprinkles.

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Have fun baking!

xxx

Caprice

[another way of serving a cocktail] Cuba libre cake in glass

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Cuba libre! A cocktail with a meaningful story behind. The cocktail contains coke, lime juice and white rum. As you know “Cuba libre” means “Free Cuba” and refers to the end of the Spanish-American-war in 1901/02. The cocktail was invented in Havana when american soldiers clincked glasses because of the liberation of Cuba from the Spanish colonial rule with the words “Viva la Cuba libre”. Soon the Cocktail gained popularity all over the world.

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The main ingredient of this Cocktail ist rum! Rum is a made from sugarcane byproducts, such as molasses, or in rare cases directly from sugarcane juice (through fermentation/distillation). The distillate, a clear liquid, is then usually aged in oak barrels this is how it get it’s color.

Rums are produced in various grades. Light rums (as white rum) are mostly used in cocktails, whereas “dark” rums are typically consumed individually or used for cooking.

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Because am I am as well a big Cocktail fan I thought about linking my passion for baking with my love for Cocktails. I wondered how to connect the famous Longdrink in something you can bake. The idea came to my mind when I thought about baking something with coke.

So for this recipe I baked a very fluffy chocolate-Coke cake. It is exceptionally fluffy because of the high amount of carbon dioxide (“sparkling”). The rum comes in after baking because otherwise it would evaporate while baking! The lime element comes together with a sweet-sour creamy mascapone frosting. All together a very tasteful combination!

Cuba libre cake in glass

ingredients:
100 g butter
150 g sugar
150 g flour
pinch of salt
3 tbsp. baking powder
50 g cocao powder
150 ml Coca Cola
6-8 tbsp. white rum (you can add more if you like)

Frosting:
250 g mascapone
70 g confectioner’s sugar
juice of one lime
for decoration: more limes

Directions:

  1. Preheat oven to 180°C. Grease 4-6 glasses (depending on size!) with butter or oil.
  2. Cream together butter and sugar. Add the eggs one after another. In another bowl whisk together flour, salt, baking powder and cocao powder. Add the dry ingredients to the butter-sugar-egg mix together with the coke.
  3. Fill 3/4 of the glasses and bake for about 25 minutes.
  4. For the frosting sift confectioner’s sugar and mix well with the mascapone and lime Juice.
  5. After baking remove from oven and take a tablespoon and slowly pour over the rum. Then decorate with frosting and limes.

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Have fun baking!

xxx

Caprice