Cakes From Our Cook Book

Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact nick@thewcpress.com to be in our issue!

From our Edible West Chester issue 2017.

The Master’s Baker — Pumpkin Cake

Ingredients

  • 11 ½ ounces sugar
  • 4 ½ ounces shortening
  • 9 ½ ounces all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon ginger
  • 1 ½ teaspoon baking soda
  • 10 ounces salt
  • 3 large eggs
  • 1 ½ cups pumpkin purée
  • 3 ounces buttermilk
  • 1 ½ teaspoon vanilla

 

Directions

  1. Preheat oven to 325°F. Prepare 2 8-inch round pans with parchment and pan release. Sift the flour, baking soda, spices and salt.
  2. Cream the sugar and shortening together until light and fluffy in stand mixer on medium speed.
  3. Put mixer on low speed and beat egg yolks one at a time. Make sure each yolk has been mixed in completely.
  4. Combine the pumpkin purée, vanilla and buttermilk together in a separate bowl.
  5. With mixer on low, alternate with wet mixture. Mix until no white flour remains, and wet ingredients are combined. The batter will be thick.
  6. In a clean bowl, whip up whites until soft peaks form.  Take a small portion and fold them into the batter. Take the remaining whites and fold them into the batter.
  7. Divide the batter between the two pans evenly and level them off.
  8. Bake until your cake tester comes out clean.

 

Dia Doce — Chocolate Cookie Butter Cake Filling

Ingredients

  • 260 grams of chocolate
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • ½  cup hot water or coffee
  • 5 tablespoons cocoa
  • ⅓  cup cookie butter

 

Directions

  1. Place 260 grams of chocolate into a double boiler and melt. Transfer chocolate into a bowl. Set aside to cool.
  2. In a separate mixing bowl, add 2 cups of heavy cream to 2 tablespoons of sugar and whip until the mixture forms soft peaks. Set bowl aside.
  3. In a separate bowl, add ½ cup hot water, then 5 tablespoons cocoa powder. Mix well. Set aside.
  4. Add cocoa mixture to melted chocolate, then ⅓ cup cookie butter to that mixture and mix well.
  5. Add ½  whipped cream mixture and fold into chocolate mixture. And then add the remaining whipped cream, folding until combined.