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5. Split the cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of the filling on the bottom layer. Top with middle layer, and spread with the remaining filling. Top with the third layer. Refrigerate until firm, 2 hours. Dust with confectioners’ sugar. Cut into 9 squares.

chocolate truffle cakes

MAKES 6 INDIVIDUAL CAKES

For extra-fudgy results, make these cakes 1 day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

5 tablespoons unsalted butter, plus more for the muffin tin

1 tablespoon all-purpose flour, plus more for dusting

14 ounces semisweet chocolate, chopped

2 tablespoons sugar

2 large eggs

¼ teaspoon salt

1. Preheat the oven to 375°F. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.

2. Put the chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process the eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift the flour and salt into the egg mixture; pulse to combine. Add the chocolate mixture ¼ cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)

3. Spoon the mixture into the prepared muffin tin, filling the cups three-quarters full; swirl the tops with the back of a spoon. Bake until the tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

coconut rum-raisin bundt cake with rum-caramel glaze

MAKES ONE 12-CUP BUNDT CAKE

10 ounces (2½ sticks) unsalted butter, softened, plus more for the pan

3 cups all-purpose flour, plus more for dusting

1 cup raisins

¾ cup dark rum

1 teaspoon salt

½ teaspoon baking powder

2¾ cups plus 2 tablespoons packed light-brown sugar

6 large eggs

2 teaspoons pure vanilla extract

¾ cup plus 2 tablespoons heavy cream

1 cup sweetened flaked coconut

1 cup granulated sugar

1. Preheat the oven to 325°F. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak the raisins in ½ cup rum.

2. Whisk together the flour, salt, and baking powder; set aside. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in the eggs, 1 at a time. Add the vanilla. On low speed, mix in the flour mixture in 3 additions, alternating with 2 additions of 6 tablespoons cream each (12 total). Mix in the raisin mixture and the coconut. Transfer the batter to the prepared pan; smooth the top.

3. Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in the pan on a wire rack 20 minutes. Run a thin knife around the sides of the cake; unmold. Let cool.

4. Heat the granulated sugar and ¼ cup water in a small saucepan over medium heat, gently stirring occasionally, until the sugar is dissolved and the syrup is clear. Cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in the remaining ¼ cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

almond custard cake

MAKES ONE 9-INCH CAKE

Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding ½ cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container.

12 tablespoons (1½ sticks) unsalted butter, softened, plus more for