Before I tell you about this Big Daddy’s Cake, I am going to tell you that I did not name it. It is my choice for this month’s Cake Slice Bakers post, and you can find it and 339 other pages of cake and dessert recipes in the cookbook Maida Heatter’s Cakes, the link to which is also on the sidebar of this blog. I’ve liked what I have made out of the cookbook so far, so if you’re in the market for a dessert cookbook, you should check this one out. There is quite a variety.
The Cake Slice Bakers are a group of blogger who like to bake. Each month we are give four choices of cakes from that particular year’s cookbook and we pick one to make. The rules are that we can’t adjust the ingredients too much. For example if we can’t get a certain ingredient where we live or are allergic to something. If you’re a blogger and are interested in joining in, you can request to join on this link: Cake Slice Bakers. This month’s recipe picks were:
1. Big Daddy’s Cake P71
2. Dione’s Chocolate Roll P75
3. Aunt Leah’s Raspberry Bars P245
4. Marmalade Gingerbread P317
I was going to pick Dione’s Chocolate Roll, but it seemed pretty involved and I’m trying to pack my house, so I went with Big Daddy’s Cake. This cake calls for a bundt pan, which I don’t have. I decided to half the recipe and use a loaf pan, which I actually had to unpack to cook in. Also, this recipe calls for hot water or coffee. I don’t drink coffee at all, so I used water. I also determined that I’m kind of a lazy cook and I very rarely sift flour. It worked fine without sifting it.
The flavor and moisture on this cake is really great. I wasn’t sure how adding the chocolate in the trench would work out. I’ve never done that before. I was surprised that it went to the bottom of the cake. Have you ever made a cake like this? I wonder if it worked the way it was supposed to work. Maybe you could tell me.
- For Cake:
- 7 ounces toasted pecans (2 cups)
- 4 cups sifted all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 6 ounces semisweet chocolate
- 3 Tbsp hot water or coffee
- 3 Tbsp whipping cream
- 12 ounces unsalted butter
- 1½ tsp vanilla extract
- ¼ tsp almond extract
- 2¼ cups sugar
- 6 eggs
- 1¼ cup milk
- For Glaze:
- 6 ounces semi sweet chocolate
- 2 tsp solid vegetable shortening
- Preheat oven to 350°.
- Coarsely break up half of the pecans and set them aside.
- Chop the remaining cup of pecans finely.
- Butter 12-14 cups bundt cake pan well and sprinkle with finely chopped pecans and set aside.
- Sift together the flour, baking powder and salt. Set aside.
- Break or chop up the chocolate and place it in the top of a small double boiler over hot water on moderate heat.
- Add the water.
- Cover the pan and cook until the chocolate is melted.
- Remove from heat and stir or whisk until smooth.
- Add the whipping cream and whisk again until smooth. Set aside.
- Beat the butter in the large bowl of a mixer until soft and smooth.
- Add in the vanilla and almond extracts and then the sugar and continue to beat for about 2 minutes.
- Add in the eggs, one at a time, scraping the bowl as necessary and beating until thoroughly incorporated after each addition.
- On low speed, gradually add the sifted dry ingredients.
- Add in the milk and beat well.
- Pour into pan and smooth out.
- Using the back side of a large spoon, for a trench in the middle of the top of the cake.
- Pour the chocolate mixture into the trench.
- Sprinkle the reserved chopped nuts over the cake.
- Bake for 50-55 minutes, then cover with foil and bake 15-20 minutes longer.
- Test the cake with a cake tester inserted into the cake until it comes out clean.
- Cook in the pan for 20 minutes and then turn out onto a serving plate.
- Allow to cool completely.
- When the cake is cool, make the glaze.
- To make the glaze, mix the chocolate and shortening until melted and smooth.
- Pour the glaze over the cake and either spread it out or pipe it on.
If you continue to scroll down, you will find the other recipes that were made in this month’s challenge. I’m excited to see them all and what they look like. Everyone interprets the instructions a little differently. What do you think of this cake? Will it be one you try out?