Eating my way around Chicago

I’m back from Chicago and feeling a little jet lagged but it is completely worth it. I have never had such a new, exciting and foodie trip. There was just so much to see and do and such a wide variety of food to try. I was a little nervous before I left but I met up with my friend T, who lives in Chicago, and he did a great job of showing me the sites and secrets of the city. Chicago had so much to offer a completely obsessed foodie such as myself, and below I have detailed some of the best foodie finds I discovered. I was astounded at the variety of cuisines and ingredients available, even things we can get here in the UK were offered with greater choice in the US. For example we can get cream cheese in plain, low fat and herb varieties; in the US they have plain, low fat, non fat, raspberry, herb, almond, honey, spiced apple, cinnamon swirl and chocolate varieties!! Plus most of the restaurants are open almost 24hrs a day so if you ever fancy sushi at 3am in the morning, it shouldn’t be too hard to find – it’s just incredible!

Café Selmarie
I was staying near Lincoln Square which is a quiet street lined with a great selection of restaurants, cafes, bars and specialist shops. Selmarie is a café located right in the centre. They provide a selection of light meals and snacks but it is their wonderful selection of cakes and pastries that drew my attention. On entering the café my eye was instantly drawn to the red velvet cupcakes, a cupcake I have heard much about yet had never tried. It seemed the perfect selection for my first cupcake in America. For anyone who doesn’t know, a red velvet cupcake comprises of a chocolate cake tinted red, topped with a cream cheese frosting. The cupcake looked very attractive with its swirl of cream cheese frosting and pretty red flower. The cake was nicely textured with a good reddy-brown colour. The crumb was a little dry but it was quite late at night when I visited, so it had probably dried out a bit during the day. It had just the right amount of cream cheese frosting which was thick and creamy with a tangy fresh taste. I thought the little red flower on top was a nice touch too.
Price: $2.25
Location: Café Selmarie in Lincoln Square

Hershey’s Store
While exploring downtown we hunted out a Hershey’s store which sells a wide selection of Hershey’s goodies including kisses, bars, enormous bottles of chocolate syrup and an assortment of peanut butter cups. Check out the size of the syrup bottles and giant kisses compared to the coffee mugs at the left-hand side – they’re enormous!
The shop also contained a bakery selling giant peanut butter cup cookies, brownies studded with kisses and assorted cupcakes. I love Hershey’s peanut butter cups and so couldn’t resist a chocolate cupcake topped a mound of peanut butter frosting and a mini peanut butter cup. They came in two sized but I got the smaller one and shared it with T. There was almost as much frosting as cake but I was pleased to find it wasn’t too rich or sweet and wonderfully peanutty. The chocolate cupcake was chocolaty and moist and the mini peanut cup was yummy – you needed a big bite to fit it all in – open wide! I also got a couple of bags on cinnamon chips, I have been huinting for these for months.
Price: $1.75
Location: Hershey’s shop on North Michigan Avenue

Sweet Mandy B’s
This was a lovely cupcake and cookie shop with a little seating area inside that you could sit at and watch the workers in the bake baking cupcakes while munching a sweet treat. It had a lovely atmosphere and I loved how you could watch the staff making cupcakes, it really confirmed that everything was freshly made. We weren’t all that hungry when we visited as we’d just had lunch, so T and I shared a banana pudding, another America treat I had been longing to try. It consisted of a thick banana flavoured custard style ‘pudding’ layered with fresh banana and vanilla wafers. The pudding was thick and creamy and very comforting. Not unlike a trifle with its fruit and wafer layers. They also sold some fab looking pies, tarts, bars and cookies.
Price: around $3
Location: Sweet Mandy B’s on West Webster Avenue

Swirls
T and I happened upon this place by accident while on my way home after an evening out. We went over to investigate and tried the door but they were closed. We began to turn away when the door was opened by one of the staff. We asked if we could have a look inside and take some photos and they agreed. Most of the shelves had been cleared away but there were still a few cupcakes on stands and while I was taking photo T explained that I had a blog and was visiting from the UK. They had a great selection of some more interesting flavoured cupcakes including some gluten free options and ones suitable for vegans. They also sold T-shirts and I loved their little badges with the phrase “cupcakes make people happy” I couldn’t agree more and bought one which is now attached to my bag for all to see. The staff were so friendly even though it was after hours and as we were leaving they presented us with a free red velvet cupcake each!! It was a little squatter and wider than a normal cupcake, but this meant it was easier to eat both cake and frosting in one bite. The cake was so light and moist and the cream cheese topping perfectly creamy and sweet. The cupcakes were a little more pricy but totally worth it - my favourite cupcake shop all visit.
Price: $3-3.50 each
Location: Swirls on West Belden Avenue

Dinkles
This place looks a little dated from the outside but they sold a fantastic selection of cookies and some simply enormous cupcakes. I tried some of the Mexican wedding cookies and they were wonderfully short and buttery, just melted in the mouth and studded with finely ground pecans and covered in a dusting of icing sugar. The perfect dainty cookie. I loved how they decorated their cupcakes to look like flowers, a bit different to the usual swirl style. They were very tender and freshly baked tasting. Everything was very reasonably priced. They also sold a wide selection of sweet and savoury breads and pastries. A great find.
Price: Various but very reasonable
Location: Dinkles on North Lincoln Avenue

The Cheesecake Factory
Set in a hollow at the base of the John Hancock Building is The Cheesecake Factory. This place looks a little like something you might expect to see in a Flintstones film, swooping lines, rustic colours and very funky. It is THE place to go for cheesecake downtown. They have a café where you can have a sit down lunch before enjoying a slice of cheesecake, or a fast track take away cheesecake counter located just inside the doors. Even if you don’t like cheesecake this place is worth a visit just to goggle at the fantastic variety and flavour combinations of cheesecake available. The price is a little expensive, but the slices are very generous and the wonderfulness of the cheesecake makes it completely worth it. I had been told about this place and actually walked for an hour to reach it (I got a little lost on the way) and so felt nothing but pure indulgent pleasure at wolfing down a giant slice by myself. I was sorely tempted by the carrot cake cheesecake – vanilla cheesecake studded with real carrot cake and covered in chopped nuts, but chose instead the Oreo cheesecake for a true American experience. This consisted of an Oreo cookie crust, creamy vanilla cheesecake layered with Oreo cookies and topped with a large swirl of sweetened cream. I got mine to take away and it was served with another enormous swirl of cream – talk about over the top – but wow it was soooo good.
Price: $7 per slice for takeaway
Location: The Cheesecake Factory in various locations & North Michigan Avenue

Eli’s Cheesecake World Tour
Situated a little way outside of the city is Eli’s Cheesecake World, which is a genuine commercial cheesecake factory, complete with an on site café and shop. At 1pm, most days, they are open to the public for factory tours. The tour starts with a meet and greet and a little history about Eli’s cheesecake before everyone dons very attractive hairnets and enters the factory where you get to watch first hand as a team of people create magnificent looking cheesecakes. They were working on tiramisu and caramel banana cheesecakes while I was there – they looked so good. We also got to watch as an employee showed us how they finished off and decorated the cheesecakes, with each of us being allowed to pick a topping to decorate it with. Make sure you are paying attention throughout the tour as one lucky person won the cheesecake at the end of the tour, unfortunately it wasn’t me. We all then went back to the café area where we were treated to a complementary slice of cheesecake. I chose the snicker cheesecake – vanilla cheesecake with caramel and peanuts, while T had the turtle cheesecake – caramel cheesecake with pecans, caramel and chocolate, both delicious and very creamy. You can also buy extra slices or whole cheesecakes to take away with you and they had a great variety. The key lime cheesecake looked particularly good.
Price: $3 for tour includes a slice of cheesecake
Location: Eli's Cheesecake World in West Forest Preserve Drive

El Trigal Bakery
This bakery is Mexican inspired and was a great find. They had stacks of freshly baked pastries and sweet and savoury filled buns, very cheaply priced considering the quality. I got a pineapple jam filled pastry which comprised of a sweet yeasted dough and a yummy sticky pineapple jam filling.
Price: $0.80
Location: El Trigal Bakery on West Montrose Avenue

i-Cream
WOW this place is amazing! We happened upon this place by accident. It’s an ice cream store with a difference. You choose a fresh yoghurt or liquid ice cream base, add the flavour and colour of your choice along with any number of add-ins you wish. This mixture is then poured into the bowl of a specially adapted mixer, the beaters are started and then liquid nitrogen is sprayed into the bowl from overhead pipes, freezing your ice cream concoction instantly! It was amazing to watch and produced the smoothest creamiest ice cream imaginable! You certainly couldn’t get any fresher than this and all custom made – so cool!
Price: around $4
Location: i-Cream on North Milwaukee Avenue

International House of Pancakes (IHOP)
As the name suggests this chain sells an amazing selection of pancakes, waffles, crepes and breakfast savories set in a traditional American diner style. T and I went here for lunch on my last day and I got ridiculously excited upon seeing the menu – such a lot of indulgent choices – it was so hard to choose. In the end I went with whole-wheat oat, almond and walnut pancakes accompanied by cinnamon spiced apples and a swirl of cream. They came accompanied by a selection of four syrups for you to drizzle over yourself, just in case they weren’t indulgent enough!I was presented with a plate of four HUGE pancakes, each one was about the size of a saucer. I only managed about half but they tasted so so good, fluffy, nutty, spicy and drizzled in blueberry syrup mmmmm. It makes me smile just to think of them. A must try for anyone in the area, plus they are open 24hrs so you’ve no excuse not to visit. Just make sure you have a big appetite when you go.
Price: $5-$9
Location: IHOP & many locations


Other good things to do in the city include:
A trip up the Sears Tower. Now called the Willis Tower. It’s the tallest building in Chicago and visitors can visit the skydeck top floor for fantastic panoramic views of the city. They also have glass floored and walled balconies that extend out into the air. It’s quite thrilling stepping out onto one seemingly unsupported. Very long queues but worth the wait.

Navy Pier for good views of Lake Michigan, some fun souvenirs, boat tours and a good selection of food stands for lunch.

Don’t forget to enjoy a slice of Chicago deep dish pizza and when they say deep they mean deep. Imagine a deep quiche, only with pizza dough instead of pastry and then its absolutely crammed full of pizza toppings. It comes in HUGE slices, you’d be pushed to manage two, each slice is a meal in itself. I’m longing to try and recreate it. I was impressed with Lou Malnati’s Pizza.

The Art Institute of Chicago for some paintings, sculptures and soaking up some past and present artwork.

A visit to a local theatre is always fun and if you get there in the early evening you might get some last minute tickets. I got to see William Petersen (from CSI) in a play called Blackbird.

The Water Tower Place for a bit of up market retail therapy. Shops include Macys, Bloomindales and Williams Sonoma.

Lincoln Park Zoo is also well worth a visit. They have a fantastic collection of animals set around a large park. There is even a farmyard secrtion where you can go and watch the cows being milked or pet some goats. Plus its free!

The Bean sculpture in Millennium Park. A giant silver bean shaped sculpture that reflects the sky line around it. You can also walk underneath it which creates some very weird and wonderful photos as images of yourself bounce of the walls.

I had such a fantastic time in Chicago, I saw and ate so much and yet there was still lots more to do. I’m longing to go back – I didn’t have enough meal times to eat everything!

Strawberry Mousse Dessert & off on Holiday

I’m off on holiday to Chicago tomorrow!! I’m SO excited as I’ve never been to America before and can’t wait to eat my way around all the bakeries and cupcake shops. I won’t be posting for about two weeks but wanted to leave you with a lovely summery strawberry dessert in the hope that by the time I get back the weather might have improved as it’s currently pouring with rain.

This was the dessert I made with some of the remaining glut of strawberries I had leftover from the Pick-Your-Own trip I mentioned a few posts back. I wanted something that would really show off the freshness of the strawberries and concocted this dessert. The strawberries are used three times, once in the mousse, again as a fresh fruit central layer and finally as strawberry jam – of which I used my own homemade jam.

I decided to make individual desserts by layering the components in metal ring moulds and glasses, but you could easily just use one big glass dish if you wanted. The dessert comprised of a whisked fatless sponge base which was spread with a little homemade strawberry jam, followed by a ring of fresh strawberries, topped with an incredibly light and airy strawberry mousse and finished with a little extra jam to give it a nice vibrant shine. All the components were soft and light and each mouthful was bursting with the very essence of ripe strawberries.

Strawberry Mousse Dessert
Strawberry Mousse
350g strawberries
3 egg whites
150ml double cream
120g caster sugar

Whisked Sponge
4 eggs
125g caster sugar
125g plain flour
2 tbsp hot water
1 tsp vanilla

Assembly
250g fresh strawberries
8 tbsp strawberry jam

Start by making the spongePreheat the oven to 190C and line a 20cm x 30cm swiss roll tin with baking paper.
Whisk the eggs, vanilla, water and sugar together until pale and tripled in volume. This should take about 4 minutes and a ‘ribbon’ of batter should remain visible for a few seconds if streaked across the surface.
Sift over the flour and use a large metal spoon to carefully fold it through the batter, until no flour streaks remain. Don’t over mix as you want to preserve as many air bubbles as possible.
Pour the batter into the lined tray and level out the surface.
Bake for 12-15 minutes until lightly golden and springy to the touch. Lay another piece of greaseproof paper on a cooling wire and dust the top with icing sugar. Invert the sponge onto the dusted paper and carefully peel off the bottom paper. Cover with a clean tea towel and leave to cool before using.

To make the mousse Destalk the strawberries and blitz them in a food processor until smooth. Press the puree though a sieve to remove most of the seeds and set aside.
Place the egg whites in a clean bowl set over a pan of simmering water. Whisk until light, airy and soft peaks are forming. While continuing to whisk, add the sugar a little at a time until the mixture forms a thick and glossy meringue. Remove the bowl from the heat and continue to whisk until cooled.
In a large bowl, whip the double cream to stiff peak stage before whisking in the strawberry puree. Add a quarter of the meringue to the strawberry cream and fold together to slacken the mix before gently folding in the rest of the meringue to create a soft strawberry mousse.

To assemble the dessert

Wrap the bases of 8 deep ring moulds with cling film or have 8 tumbler glasses to hand. Cut out circles of sponge and place in the base of the moulds or glasses.
Heat the strawberry jam until soft and spread a teaspoonful over the tops of the sponges.
Destalk the remaining strawberries and cut in half. Place a ring of cut strawberries around the edge of the moulds or glasses, with the cut side facing out. Place another strawberry in the centre if space allows.
Spoon the strawberry mousse over the layer of strawberries until completely covered. Shake and tap the moulds/glasses gently to ensure the mousse spreads down between the strawberries. (Divide any leftover mousse between small ramekins or glasses).
Carefully spread the remaining strawberry jam over the top of the mousse. Cover with clingfilm and refrigerate for at least 4 hours to firm up before serving.
When ready to serve, remove the bottom layer of cling film from the ring moulds and place on a serving plate. Run a hot knife around the very top of the mousse and gently remove the ring. Serve with extra strawberries on the side. Any desserts made in glasses can be eaten straight from the glass.
Note: Do not attempt to place any strawberries on top of the turned out strawberry mousses, as the weight will cause the mousse to collapse.
Serves 8

The Cake Slice July 09: Marbled Lemon Blueberry Butter Cake

What a great choice this months Cake Slice was. Lemon and blueberries are a great flavour combination and this cake combines the two. It involves making a fresh blueberry preserve to sandwich together a light lemony cake. Some of the blueberry preserve is also swirled through the batter to create a mottled marble surface to the cake layers. The whole cake is then topped off with a creamy lemon buttercream.
I really enjoyed making my own blueberry preserve for this cake, rather than relying on a jar. Quite a thin spreading is used to sandwich the cakes together and as it’s the only filling I initially thought it looked a little stingy but the depth and intensity of the blueberry flavour really shone through and it was more than sufficient. I loved its deep purple colour too, a perfect contrast to the pale creamy cake layers and frosting.

The cake itself was very light and tender. The cake was made using only egg whites and the resulting layers rose well and had a good structure. I often have trouble with egg white only cakes, they tend to shrink on me, but this one turned out perfectly. The lemon flavour was very subtle, I think next time I will add more lemon zest as I like my lemon quite zingy.

The frosting was another success. It is an egg enriched buttercream, but unlike the buttercreams I have made in the past, this one was made using whole eggs rather than just the egg white. The results were amazing! It turned out so silky smooth and creamy and it melted on your tongue like… well like butter and it was not grainy in the slightest. My dad announced this was the best frosting he’s ever tasted so it’s definitely one I will be using again in future. It whipped up to be beautifully thick and the perfect spreadable consistency. At room temperature it was soft and creamy and after a night in the fridge it firms up, but both consistencies are wonderful. Needless to say, this cake didn’t last long in my house. Click to see the other Cake Slice cake bakers.

Marbled Lemon Blueberry Butter Cake
(Recipe from Shy High Irresistible Triple Layer Cakes by Alisa Huntsman & Peter Wynne)
Lemon Cake Layers
200g unsalted butter, at room temperature
250g caster sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites
360g American cake flour OR 280g plain flour & 80g cornflour
4 tsp baking powder
½ tsp salt
280ml milk
Fresh blueberries, for decoration

Lemon blueberry preserves (below)
Lemon buttercream frosting (below)

Preheat the oven to 180C. Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 4 tbsp of the batter into a small bowl. Divide the remaining equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with. Add 2½ tbsp of the lemon blueberry preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes or until a cake tester or skewer stuck in the centre comes out clean and the cake pulls away from the sides of the pan. Lat the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.

Lemon Blueberry Preserves
375g blueberries, fresh or frozen
165g caster sugar
2 tbsp freshly squeezed lemon juice
1½ tsp grated lemon zest
1 tsp grated fresh ginger

Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins.
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, zest and ginger. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced by half. To check the proper thickness place a small amount of a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).

Lemon Buttercream Frosting
225g caster sugar
55ml water
2 eggs
300g unsalted butter, at room temperature
2 tbsp freshly squeezed lemon juice

In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, around 115C on a sugar thermometer. Immediately remove from the heat.
In a large mixer bowl with an electric mixer on medium speed, beast the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium,-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready to use.
To Assemble
To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream.
Decorate with fresh blueberries and serve.
Makes one 8 inch triple layered cake

Rhubarb Ripple Bundt Cake

My grandmother grows rhubarb in the garden and a few weeks ago she kindly gave me the last of her crop. I wanted to bake something with it and while I was thinking what to make I suddenly remembered I had a brand new bundt tin that I hadn’t even used since I bought it several weeks ago – how did that happen? So I knew it was going to have to be a rhubarb bundt cake. If you don’t have a bundt tine, I’m sure a deep cake tin would work just as well.

I decided to roast the rhubarb before rippling some through the cake batter and adding the rest as a fruity middle layer within the cake. The cake batter contains a lot of yoghurt which gives it a wonderfully smooth and creamy texture and helps keep it moist and tender. I also added a little glace ginger into the mix and then doused the baked cake with a fresh ginger syrup. This helped give the cake a lovely sheen and a subtle ginger flavour.

Rhubarb Ripple Bundt Cake
Ingredients
700g rhubarb
175g caster sugar
200g butter
2 tsp vanilla
3 eggs
375g self raising flour
260g natural yogurt
½ tsp baking powder
20g glace ginger, from a jar

For the syrup
45g caster sugar
50ml water
25ml ginger syrup from the glace ginger jar
20g fresh ginger, sliced

Method
Preheat oven to 180C. Trim and slice the rhubarb into 2cm slices and toss through 55g of the caster sugar. Place in a single layer in a baking tray and bake for 20 minutes until tender. Remove from the oven and set aside to cool.
Place the butter, remaining sugar and vanilla in a bowl and cream together until light and fluffy. Beat in the eggs one at a time, don’t worry if it looks slightly curdled.
Finely chop the ginger and add to the mix along with the flour, baking powder and yogurt. Beat until well combined and silky.
Stir two-thirds of the baked sliced rhubarb through the cake batter and lightly crush the remaining rhubarb until soft but not smooth.
Spoon half of the cake batter into a 23cm bundt tin or 20cm deep round cake tin. Spread the remaining crushed rhubarb over the surface and top with the last half of the cake batter.
Smooth the top and bake in the oven for 1 hour and 20 minutes, cover quickly with foil after the first 40 minutes to prevent from over browning.
Once baked, remove from the oven and allow to cool for 20 minutes until removing from the tin, drizzling with the ginger syrup and allowing to cool completely.

To make the syrup, add the water, ginger syrup, sugar and sliced fresh ginger into a small pan. Bring the boil, stirring until the sugar has dissolved.
Reduce to a simmer and allow to bubble for 10 minutes to reduce and turn syrupy.
Allow to cool slightly before using.
Makes one 23cm bundt cake or one 20cm deep round cake.

The Cake Slice June 09: Pina Colada Cake

The Cake Slice Bakers chose a perfect cake this month, Pina Colada cake, a great choice for the start of the summer. The cake consists of a brown sugar cake, doused in rum and sandwiched together with a pineapple and lime compote/jam and covered with a fluffy coconut buttercream. I topped my cake off with some twists of mango and some fresh passion fruit to give it that extra tropical appearance and flavour.

The cake was meant to be baked in nine inch tins but I decided to do something a little different by halving the recipe, baking it in a swiss roll tin and then making it into a rectangle cake. The cake rose well and so it turned out wonderfully sky high.

The cake had a slight caramel flavour to it thanks to the brown sugar, while buttermilk kept it very tender and light. I hardly ever bake with buttermilk, but it always produces such good results that I really must use it more often. I couldn’t find crushed pineapple so I used a can of pineapple pieces and attempted to mash it, although rather unsuccessfully (I’ll blend it next time) so my filling stayed rather chunky, but this meant you got a big hit of zesty tropical pineapple every few bites. The coconut flavour in the buttercream really shone through and created a cloud of sweet smelling coconut that wafted around the cake, drawing you to it if you happened to wander past. It really made me think of sun, golden sandy beaches and palm trees – sigh, if only. The rum used to soak the layers worked with the other flavours wonderfully, creating a taste of topical holidays in every bite.

Pina Colada Cake
(Recipe from Sky High Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne)
Brown Sugar Cake
400g American cake flour (or 320g plain flour with 80g cornflour)
1¾ tsp baking soda
1 tsp baking powder
½ tsp salt
450g light brown sugar
200g unsalted butter, at room temperature
380ml buttermilk
5 eggs
2 tsp vanilla extract

Method
Preheat the oven to 180C. Butter and line the base of three 9inch cake pans. Sift together the flour, baking soda, baking powder and salt into a large mixing bowl. Whisk gently to combine. Add the brown sugar, butter and 325ml of the buttermilk to the dry ingredients. With the mixer on low blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs with the remaining 55ml buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter between the 3 pans.
Bake for 25-28 minutes or until a cake tester or wooden toothpick inserted in the centre comes out clean. Let the layers cool in the pans for 10 minutes, then turn out onto wire racks, carefully peel off the paper and allow to cool completely.

For the Pineapple Filling
560g canned crushed pineapple (no added sugar)
225g caster sugar
60ml freshly squeezed lime juice (about 2 limes)
One inch piece of vanilla bean split in half

Filling method
Combine the pineapple, sugar and lime juice in a pan. Scrape the vanilla seeds into the pan too. Warm over a medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.
Raise the het to medium and simmer, stirring occasionally, until the juices have almost completely evaporated and its turned jam-like in consistency. Let the filling cool completely before using. (Can be made a day in advance and refrigerated) (If you can’t find crushed pineapple blend a can of pineapple into small pieces)

Coconut Buttercream
3 eggs whites
225g caster sugar
60ml water
250g unsalted butter, at room temperature
150ml unsweetened coconut milk
1½ tsp coconut extract

Buttercream method
Put the eggs whites in the bowl of an electric mixer fitted with a whip attachment so they are ready to go.
Combine the sugar and water in a small saucepan and place over a medium heat, stirring to dissolve the sugar. Bring to the boil and cook without stirring until the syrup reaches the sold boil stage on a sugar thermometer, around 120C.
Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
With the mixer on low speed, gradually add the butter, several tablespoons at a time and continue to beat until a smooth fluffy frosting forms.
Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.

To assemble
9 tbsp rum – light, amber or dark
Coconut flakes and thin slices of pineapple

Assembly method
Place one layer flat side up on a cake stand. Sprinkle 3 tbsp rum over the cake. Spread half of the pineapple filling over the layer, leaving a small gap around the edge. Add the second layer, sprinkle with more rum and cover with the remaining pineapple filling.
Top with the third layer and sprinkle with the remaining rum. Frost the top and sides of the cake with the coconut buttercream.
Decorate with some thin shreds of coconut and slices of pineapple if wished.
Makes one 9inch triple layer cake

The Cake Slice May 09: Mile High Devils Food Cake

Another month has passed and its time for another delicious serving of a triple layer cake. This month the Cake Slice Bakers voted for a Devils Food Cake with a fluffy brown sugar frosting, a decision that was joyfully received in my household. I had been planning on making half the recipe but when I told them what the cake was they begged me to bake the full one and who am I to refuse?

A devils food cake is a deep, dark and slightly dense cocoa rich chocolate cake with either a light or dark icing. It’s quite unusual in that it uses a lot of water in the mix which helps make it moist and a little dense in texture. I had never made a full devils food cake before so was eager to try it. The only alteration I made was to reduce the sugar in the cake batter as it seemed to call for far too much compared to the rest of the ingredients. I’m glad I did as it turned out perfectly sweet enough, especially when topped with mounds of sweet fluffy frosting.

We had a choice of two frostings this time. A brown sugar 7 minute frosting or a brown sugar buttercream. I decided to go with the 7 minute frosting as it sounded lighter as it’s made using mostly egg whites which are whipped into a fluffy meringue using a hot brown sugar syrup. It reminded me distinctly of marshmallows with a slight caramel hint – delicious. The recipe made an enormous amount of frosting and I had lots leftover which we ate with some apple pie to get success.

When icing, the cake looked a bit bland on its own so I peaked the frosting into little peaks and then dusted it lightly with cocoa powder. I loved how the peaks around the sides caught a light dusting. It also hints at what might be lurking beneath that pale creamy mountain of frosting is a dark rich chocolate cake. The contrast in colour and texture when you cut a slice is fantastic. The cake is quite dense and wonderfully fudgy with a soft fine crumb that was slightly truffle like.

Its height and deep cocoa flavour meant small slices were sufficient, but the fluffy frosting prevented it from being too intense. However, if you wanted to go for a chocolate overload I bet it would make a wickedly rich and decadent dessert if you replaced the frosting with a chocolate ganache. Click here to see other Cake Slice Bakers cakes.

Mile High Devils Food Cake
(Recipe by Alisa Huntsman and Peter Wynne from Sky High: Irresistible Triple-Layer Cakes)
Ingredients
100g cocoa powder
280ml hot water
600g light soft brown sugar (I only used 400g)
240g plain flour
80g cornflour
1½ tsp bicarbonate of soda
¾ tsp salt
225g soft butter
3 eggs
1½ tsp vanilla extract
165ml cold water

Method
Preheat the oven to 170C. Grease and line three 8inch/20cm sandwich tins.
Measure out the hot water in a jug and whisk in the cocoa powder. Set aside to cool.
Gently mix together the sugar, flour, cornflour, salt and bicarbonate of soda. Add the butter and cocoa mixture and beat well with an electric mixer for around 2 minutes until smooth and well combined.
In another jug, measure out the cold water and then whisk in the eggs and vanilla.
While mixing the cake batter, beat in the egg mixture in three stages, making sure everything is well incorporated.
Divide the batter between the three cake tins (I found a ladle helped divide it up equally).
Bake in the oven for 35-40 minutes until the cakes are starting to come away from the sides of the tin and a skewer inserted in the centre comes out clean.
Allow to cool for 15 minutes before turning out onto a wire rack and leaving to cool completely before filling and covering with your choice of frosting.

Brown Sugar 7 Minute Frosting
Ingredients
6 egg whites
300g light soft brown sugar
80g liquid glucose or corn syrup
2 tbsp water
½ tsp cream of tartar

Method
Place the egg whites in a very large bowl and set to one side.
In a small saucepan combine the sugar, glucose syrup and water. Bring the mixture to the boil over a low heat, stirring until the sugar has dissolved.
Once the sugar has dissolved, stop stirring and allow to boil until it reaches 116C (softball stage) on a sugar thermometer. Then remove from the heat.
Add the cream of tartar to the egg whites and beat until its starting to foam but not yet form peaks.
While still whisking the egg whites, carefully drizzle in the hot syrup in a thin yet steady stream. Do not pour over the beaters or else you will create spun sugar!
Continue to beat until all the syrup is incorporated and shiny stiff peaks have formed. Beat for a further minute and then use immediately to sandwich the cakes together and cover the outside.
It makes a LOT of frosting so you can be very generous with it. Best eaten within 1-2 days.
Makes one triple layer 8inch/20cm cake.