The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [331]
6. Using an offset spatula, spread 1 cup chilled ganache on the sides of the cake; smooth with a bench scraper. Pour the remaining ganache over the cake, coating completely. Transfer the cake and rack to the other baking sheet; chill until set, about 5 minutes. Scrape the excess ganache back into bowl, passing it through a sieve.
7. Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on the sides of the cake, if desired. Keep at room temperature until ready to serve.
coconut cake filling
MAKES ENOUGH FOR ONE 9-INCH CAKE
1 cup sweetened shredded coconut
¾ cup sweetened condensed milk
4 tablespoons unsalted butter, room temperature
1 tablespoon creamed coconut or unsalted butter, room temperature
2 large egg yolks, lightly beaten
1 tablespoon pure coconut extract
1. In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.
2. Remove the pan from the heat. Stir in the coconut extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
milk chocolate ganache
MAKES ENOUGH FOR ONE 9-INCH CAKE
1½ pounds best-quality milk chocolate, finely chopped
2 cups plus 2 tablespoons heavy cream
1 teaspoon light corn syrup
1. Prepare an ice-water bath; set aside. Place the chocolate in a medium heatproof bowl; set aside. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely. Let stand until the chocolate has melted, about 5 minutes. Add the corn syrup; whisk until smooth.
2. Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes. Use immediately.
rhubarb and blackberry snack cake
MAKES ONE 4¼ × 13¼-INCH CAKE
Draining the rhubarb keeps the cake from becoming soggy.
4 tablespoons unsalted butter, softened, plus more for the pan
½ cup all-purpose flour, plus more for the pan
5 ounces rhubarb, cut into ¼-inch-thick slices (scant 1½ cups)
1 cup plus 1 tablespoon sugar
½ teaspoon baking powder
Pinch of coarse salt
2 large eggs
1 vanilla bean
1 large handful blackberries (about 1/3 cup)
1. Preheat the oven to 350°F. Butter and flour a 4¼ × 13¾-inch fluted tart pan with a removable bottom. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
2. Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, 1 at a time, beating well after each addition. Slice the vanilla bean in half lengthwise. Scrape the seeds from the pod, and add the seeds to the mixture. Beat to combine. Add the reserved flour mixture, and beat to combine. Using a rubber spatula, spoon the batter into the prepared pan, and spread flat.
3. Strain the rhubarb, discarding the juice; add the blackberries, and toss to combine. Spoon the fruit on top of the batter in the pan, sprinkle with the remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing the tart pan.
sunken chocolate cakes with coffee ice cream
MAKES 4 SMALL CAKES
Coating the muffin tins with butter and sugar gives these little