I always advise people never to try new things when you are bringing something or hosting a meal. And what did I decide to do? Try a new cake recipe to bring to someone’s house who I had never met. This past Thursday night, I opened my trusty copy of Kosher By Design Entertains and decided to make a simple vanilla and chocolate swirl cake recipe for Shabbat dessert. Easy enough, right? Wrong!
The recipe itself was great – the cake batter was awesome! I mean, obviously I licked the spoon. And then disaster struck: I let the cake cool 15 minutes and removed the cake. And it broke. Broken Bundt. #fail. So now what!?
Well, at 11:00 pm I decided to make another dessert. This time I would make my tried-and-true, always-a-hit salty doubly chocolate chip cookies. Except that somehow I under-baked them too much, and they were more like slightly baked cookie dough rather than perfectly chewy cookies. Yet another fail!
What was going on with me!?
Whenever I am whipping something up in the kitchen, I always post the photos to Instagram (are you following me yet? well why the heck not! Follow me here!). And on Thursday night I posted the photo of my poor, poor broken bundt. And lo and behold, a fellow pareve baker suggested I turn the cake into a trifle. Genius!
And that’s just what I did.
Now, the cake recipe is really the least important part. So to make this trifle you can use the same recipe from Kosher By Design Entertains, or you can use a store bought angel food cake or you can even use brownies if you want to be really indulgent.
For you dieters out there….you can actually leave out the cake entirely and simply layer different kinds of fruit together with chocolate mousse and some slivered almonds for crunch. Like a dessert parfait, but with chocolate mousse. Ok, ok, not exactly diet food. But slightly less carb-heavy.
For the trifle I made I used this recipe for the chocolate mousse. But truth be told, usually I live and die by this recipe for Olive oil and chocolate mousse from The New York Times. You can use any mousse recipe that suits you.
Don’t have a trifle dish? You can use just a big glass bowl! I bought mine from Target! But you can also order one from Amazon like this one.
Well, happy broken bundt baking everyone!
1 cake, such as chocolate cake or angel food cake.
1 batch chocolate mousse
2 cups fresh berries
1 cup water
1/2 cup sugar
fresh berries for garnish
In a medium saucepan, add berries, water and sugar. Bring to a boil and then reduce heat and simmer for 10-15 minutes or until you have a syrup-like consistency. Mash berries or put through food processor for a smoother consistency. Allow to cool slightly.
In a large glass bowl or trifle dish, break up around 2 cups of cake or brownie into bottom of bowl. Add layer of chocolate mousse and a drizzle of berry syrup.
Repeat until you have 3 layers and have used up most of the cake and mousse.
Garnish with fresh berries.
A friend on Facebook recently asked her fellow baking buddies to share their best pareve frosting recipes. This is an area of baking I have spent a lot of time experimenting with, and so it quickly inspired me to put together a few of my own favorite pareve frosting combos.
My favorite, most versatile frosting particularly for cupcakess is Martha Stewart’s Seven Minute Frosting recipe. The directions might seem a little daunting at first, but I promise it seems more complicated than it actually is to make. I love this frosting especially when I want to do a lot of decorating – the taste is simple and sweet, and its perfect for making different colored frosting.
You can also try making a variation of this Marshmallow Frosting, by replacing the butter with margarine. Combine this frosting with chocolate cake, and some graham cracker crumbs, and you have the perfect pareve “s’mores” cupcakes.
But I think my favorite cupcake and frosting combo are chocolate cupcakes with peanut butter frosting. Not only do chocolate and peanut butter pair perfectly together, but the natural richness from the peanut butter allows for a good quality, rich pareve frosting. I liked adding chopped, chocolate covered peanuts as garnish.
You can also use this peanut butter frosting recipe to make a “PB & J” cupcake: make vanilla/white cake cupcakes, cut out the middle and fill with the jelly of your choice. Finish by topping with pareve peanut butter frosting.
Happy (pareve) baking!
1 cup creamy (not natural) peanut butter
1 cup sifted confectioners sugar
1/2 cup (1 stick) pareve margarine, at room temperature
1 tsp vanilla
1/4 tsp salt
In an electric mixer fitted with a paddle attachment, combine peanut butter, margarine, vanilla and salt on medium speed. Slowly add sugar until smooth, light and lump-free, scraping down with spatula as you mix.