The Main Menu: Some special cake recipes to help celebrate May’s days

By JAN MAIN

May is a month of promise. A promise of all the good things to come: sunshine, warmth, long weekends and celebrations from birthdays to barbecues and trips to the beach – spring and summer festivities of all sorts.

For each festivity there is a special cake to tempt you!

The Ultimate Chocolate Raspberry Cake with Ganache Frosting

Calling all chocolate lovers- here is the cake for you! It is moist and rich with the zing of raspberry. The cake is addictive! It can be made ahead and frozen to take to events easily.

1 cup (250 mL) each, granulated and brown sugar
1/2 cup (125 mL) vegetable oil, such as canola or sunflower
2 eggs
2 tsp (10 mL) vanilla
2 1/2 cups (625 mL) all-purpose flour
3/4 cup (175 mL) cocoa, sifted
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) each, strong coffee cooled and plain yogurt

Filling

1 cup (250 mL) raspberry jam with seeds sieved to make 1/2 cup

Preheat oven to 350 F (180C). Line 2, 9-inch (23 cm) round cake pans with parchment paper. Set aside.

In mixing bowl, using electric mixer beat together granulated and brown sugars, eggs, vanilla and oil for 4 minutes. Set aside.
In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.

Beat flour mixture into liquid mixture alternately with coffee, milk and yogurt. Pour half batter into each of the 2 prepared cake pans and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on rack; invert cakes on rack; remove pans.

Raspberry filling: Spread ½ cup (125 mL) seedless jam on cake. Top with a generous spoonful of ganache on top and spread evenly to edges.

Place second chocolate cake on top of first cake. Spread remaining ganache on top and sides of cake.

Cover with plastic wrap then foil. If necessary, freeze for up to 2 weeks. Defrost in refrigerator overnight. Makes 10-12 servings.

Ganache

Ganache is a rich, chocolate frosting made from quality chopped chocolate (or chips) and whipping cream that is heated and stirred together with the chocolate.

300 g (1 1/2 cups) quality chocolate, chopped or chocolate chips
2 cups (500 mL) whipping cream, divided
1/4 cup (50 mL) sifted icing sugar

Put chocolate chips in mixing bowl. Heat 1 cup (250 mL) whipping cream to boiling; pour over chocolate chips and allow to melt.

Meanwhile, beat remaining whipping cream (1 cup/ 250 mL) with electric mixer until stiff peaks then beat in icing sugar until stiff peaks are produced. Refrigerate.

Once the chocolate mixture has cooled, stir until smooth and fold in whipped cream until there are no white streaks. You are now ready to frost the cake with the ganache.

Cake may be covered with plastic wrap then foil and frozen for up to 2 months.

To serve cake, defrost if frozen and if you wish decorate with fresh raspberries. Makes about 10-12 servings.

Quick Butter Cake or Cupcakes

This versatile recipe makes three 8-inch cakes or two 9-inch cakes or a 13 x 9-inch cake or 10-12 cupcakes. If you wish, a tablespoon of grated orange rind and/or lemon rind may be added to the batter.

It may be frosted with the ganache or buttercream or whipped cream. Please note, the recipe calls for cake and pastry flour not all-purpose flour. For ease of beating, make sure you use soft butter.

2 1/2 cups (625 mL) cake and pastry flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 1/2 cups (375 mL) granulated sugar
3/4 cup (175 mL) soft butter
1 cup (250 mL) milk
1 tbsp (15 mL) grated orange and/or lemon rind
1 tsp (5 mL) vanilla
2 eggs

Line baking pans with parchment paper. Set aside. Preheat oven to 350 F (180 C). In large mixing bowl, sift together flour, baking powder, salt and sugar.

Add soft butter, milk and rind(s) if using and vanilla. Mix lightly to combine then beat mixture with electric mixer for 2 minutes. Add eggs and beat an additional 2 minutes.

Divide batter evenly between pans and spread batter.

Bake layer cakes for 25-35 minutes, for rectangular cake 40-45 minutes and for cupcakes about 15-20 minutes or until toothpick inserted in center comes out clean. Cool cakes a few minutes before removing from pans and cool on rack.

Once cakes are cool, they may be frosted. Cakes may be covered in plastic wrap and overwrapped in foil and frozen for up to 2 months.

Rhubarb Carry Cake

Make the most of the fresh rhubarb of the season with this moist and delicious rhubarb spice cake. It can be baked and served from the pan it is cooked in making the cake ideal to transport for holiday activities.

2 cups (500 mL) rhubarb, cut into 1/2 inch (1.2 cm) dice
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) each, granulated and brown sugars
1 egg
1 tsp (5 mL) each, vanilla and cinnamon
1 tsp (5 mL) baking soda
2 cups (500 mL) all – purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each, milk and plain yogurt

Streusel Topping

1 cup (250 mL) packed brown sugar
2 tsp )10 mL) cinnamon
1/4 cup (50 mL) melted butter

In a mixing bowl add chopped rhubarb. Cover with boiling water and let stand about 5 minutes. Drain through sieve and set aside. Preheat oven to 350 F (180 C) and line 13 x 9- inch pan with parchment paper. Set aside.

In mixing bowl using electric mixer, beat butter and sugars together with egg until thick and creamy. Beat in flour, baking soda, vanilla and cinnamon. Gradually stir in milk and yogurt just until blended. Fold in drained rhubarb. Spread batter evenly into prepared baking pan.

Streusel: In separate bowl, stir together sugar and cinnamon. Pour over melted butter and stir to combine. Sprinkle streusel evenly over cake batter.

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Makes about 9 – 12 servings.