Vanilla Cognac, White Chocolate & Double Chocolate cakes

After my scratch versus boxes post, I got so many requests for recipes that I decided to put them up for anyone who's interested. I have to admit, I am rather nervous since two of the three recipes might be considered a little fussy for a novice scratch baker, and I am a dreadful recipe writer.

White Chocolate cake:

6 oz. excellent quality white chocolate
5 oz. unsalted butter at room temperature
3/4 c. sugar
6 eggs, separated at room temperature
1/2 c. cake flour sifted, then measured
3 T. almond flour

Preheat oven to 300. Line 2 8x2 inch pans with parchment paper and butter. Melt chocolate and set aside. Cream butter with about 1/2 of the sugar until fluffy and nearly white in colour, about 2 minutes. Make sure to stop and scrape the bowl at least twice. Add egg yolks one at a time, mixing after each addition until yolk is well encorporated. When all of the eggs are added, continue to beat until the mixture is no longer grainy and the sugar is dissolved, about 3 minutes. Pour in the white chocolate, which should be cooled to no more than 95 degrees. Mix until smooth and glossy. Set Aside.

Blend the almond flour with the cake flour with a wisk in a small bowl. Fold into the eggs and chocolate mixture.

Beat the egg whites with the remaining sugar on medium high speed with a whisk attachment until soft peaks form . DO NOT OVER BEAT.

Fold egg whites into chocolate mixture using 1+3 method. ( Add one quarter of the egg whites initially to lighten chocolate batter, then fold in other 3/4 very gently) Do NOT OVERMIX

Spread evenly into two pans. Bake for approx. 30 minutes, but begin testing for doneness at 32.

This cake is delicious when moistened with a syrup of vanilla bean and Godiva white chocolate liquor or white creme de cocoa.

Vanilla Cognac Cake

This is such a great cake. For really stellar flavor I use Navan, which is a cognac infused with Madagascar vanilla. http://www.navanworld.com/navan.htm
It has almost the exact same amount of alcohol as vanilla extract, so while the 1/4c. in the recipe may seem like a lot, the alcohol bakes away and you're left with a simply awesome taste.


4 egg yolks
2/3 c.sour cream
2 T vanilla extract
1/4 c. Vanilla Cognac
2 c. cake flour ( sifted, then measured)
1 c. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
6 oz. unsalted butter at room temperature

In a small bowl wisk, vanilla, cognac and 1/3 of the sour cream together.

In your mixer bowl, with the paddle attachment, place all of your dry ingredients, and mix briefly to combine. Add butter and the remaining sour cream, and mix on low speed until combined. Then adjust your mixer to medium speed and blend for about 2 minutes. Scrape down the sides, and add your egg yolf mixture in three batches, beating for 30 seconds and scraping the bowl after each addition.

Bake in a 9 inch springform pan lined with parchment at 300 for about 35 minutes. The cake should be flat ( no domed top) and just nder 2 inches tall.

Double Chocolate Cake

This recipe makes a lot of cake.

3 ounces fine-quality semisweet chocolate ( about 50% cocoa solids)

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.