How to Not Eat Green for St. Patty's

Happy Monday! Now that the Oscar parties have come and gone, it's time to move onto the next celebration. Lucky for us, you can find a holiday basically any day on the calendar (National Pig Day? National Salad Month?)...but this next one's legit. St. Patrick's Day is coming up soon, and it's time to start thinking ahead. No need to get the green food dye for today's post, here are a few recipes to liven up the party (adults only for this one).

Rum Raisin Rice Pudding
Ina Garten

Ingredients

• 3/4 cup raisins
• 2 tablespoons dark rum
• 3/4 cup white basmati rice
• 1/2 teaspoon kosher salt
• 5 cups half-and-half, divided
• 1/2 cup sugar
• 1 extra-large egg, beaten
• 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and rum. Set aside.
2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Bacon-Bourbon Brownies with Pecans

Kat Kinsman

Ingredients

• 1/2 cup pecans
• 1/2 pound sliced bacon
• 8 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 stick plus 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/2 packed cup light brown sugar
• 3 tablespoons bourbon
• 4 large eggs
• 1 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
2. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
3. In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
4. Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

Chocolate-Stout Tiramisu

Jason McCullar

Ingredients

Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups dark cane syrup, such as Steen's (see Note)
• 1/2 cup vegetable oil
• 1 large egg
• 3/4 cup hot water
• 1 1/2 teaspoons baking soda

Reduction

• 1 cup chocolate stout or other stout
• 1/2 cup triple sec or orange liqueur
• 1/4 cup honey

Filling

• 4 large egg yolks
• 1/3 cup confectioners' sugar
• 2 cups mascarpone (about 1 pound)
• Unsweetened cocoa powder

Directions

1. Preheat the oven to 350°. Butter a 9-inch springform pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves and salt. In a medium bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
2. Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool. Unmold the cake from the pan.
3. In a saucepan, combine the stout, triple sec and honey. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.
4. In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.
5. Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins. Dip the scraps into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.
6. Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.

MAKE AHEAD: The recipe can be prepared through Step 4 up to 3 days in advance. Store the cake at room temperature. Refrigerate the reduction and filling separately.

NOTES: Steen's cane syrup is available from cajungrocer.com.

Happy baking!

Swoon-worthy Oscar Party Snacks

Happy Tuesday everyone! While the Oscars are swarming with controversy this year, the one thing that perhaps we can all agree upon is to eat delicious desserts on Sunday night. Here are a few ideas (to eat alone or with a group...I don't judge) to get your party going:

Mini Cheesecakes with Wine Gelees
Kate Zuckerman, The Sweet Life

Ingredients
Cheesecakes:

• 3 tablespoons unsalted butter, melted, plus more for brushing
• 7 whole graham crackers
• 1/2 cup plus 1 tablespoon sugar
• 1 large egg
• 1 large egg yolk
• Pinch of salt
• One 10 1/2-ounce log of fresh goat cheese, softened
• 1/2 cup plus 2 tablespoons crème fraîche (5 ounces)

Wine Gelees:

• 1 envelope unflavored gelatin
• 2 1/2 tablespoons cold water
• 3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port
• 4 teaspoons sugar

Directions

1. Preheat the oven to 325°. Line a baking sheet with parchment paper. Cut out four 3-inch rounds of shirt cardboard. Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter. In a food processor, grind the crackers with the melted butter and 1 tablespoon of the sugar. Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit. Pack the crumbs into the molds; press to compact. Bake for 10 minutes. Let cool.
2. Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes. Add the goat cheese and beat until smooth. Fold in the crème fraîche. Spoon the mixture into the molds and smooth the tops. Bake for about 30 minutes, until the cheesecakes are just set but not browned. Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.
3. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the blade around the edge of each cheesecake. Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet. Cut four 11-by-2 1/2-inch strips of parchment paper. Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.
4. In a small bowl, sprinkle the gelatin over the cold water and let soften. Microwave at high power for about 15 seconds or just until the gelatin is melted. Put the 4 wines in separate ramekins. Add 2 teaspoons of the sugar to the rosé and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar. Stir 1 teaspoon of the melted gelatin into each of the 4 wines. Let the wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.
5. Remove the parchment-paper collar from each cheesecake. Carefully remove the cardboard bottoms and serve.

NOTES: Variation: To make one 6-inch cheesecake: Butter a 6-inch springform pan and wrap the outside in foil. Press the graham cracker crumbs evenly over the bottom and bake for 10 minutes. Set the springform pan inside a small roasting pan and fill with the cheesecake mixture. Add enough hot water to reach halfway up the side of the springform pan. Bake for 1 hour and 20 minutes, or until the cheesecake is firm and set. Remove from the water bath and let cool on a rack. Remove the foil and refrigerate until chilled. Unmold the cheesecake and wrap it in a parchment-paper collar that extends 1 inch above the surface; secure with tape. Pour 1/2 cup of one of the wines into a bowl; if using rose or Pinot Noir, add 1 tablespoon of sugar. Microwave at high power for about 30 seconds, or until the sugar is dissolved. In a small bowl, sprinkle 1 1/2 teaspoons of gelatin over 1 1/2 tablespoons of water and let soften. Heat at high power for 15 seconds, or until the gelatin is melted. Add it to the wine and let stand until slightly thickened but not set, about 10 minutes. Pour the wine gelee over the cheesecake and refrigerate for about 1 hour, or until set. Remove the paper collar before serving.

Chocolate Mousse

Bon Appetit, 1998

Ingredients

• 2 ounces bittersweet or semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 1/4 cup plus 2 tablespoons strong coffee
• 2 tablespoons light sour cream

• 2/3 cup sugar
• 2 extra-large egg whites
• 1/4 teaspoon cream of tarter
• Pinch of salt
• 1/2 teaspoon vanilla extract

Directions

1. Combine both chocolates and 2 tablespoons coffee in heavy small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in sour cream. Set aside.
2. Mix sugar, egg whites, cream of tarter and salt with remaining 1/4 cup coffee in top of double boiler. Using hand-held mixer, beat mixture until tripled in volume and thermometer registers 160°F.on candy thermometer, about 4 minutes. Remove from heat and continue beating 3 minutes. Transfer mixture to large bowl. Beat in vanilla extract. Fold in warm chocolate mixture. Spoon chocolate mousse into 6 small dishes and refrigerate overnight.

Chocolate-Peanut Brittle Cupcakes

Food Network Kitchens

Ingredients

Cupcakes:

• 3 sticks unsalted butter, cut into pieces
• 1 cup Dutch-process cocoa powder
• 3 1/4 cups packed dark brown sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

Brittle:

• 1/2 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1/4 cup butterscotch chips

Frosting:

• 1 cup heavy cream
• 2 10 -ounce bags peanut butter chips

Directions

1. Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
3. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
4. Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
5. Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.

Happy baking!

Hold the Chocolate on Valentine's Day

It's Thursday, and just one day closer to celebrating that magical holiday with friends, family, and loved ones. Honestly, it's really just an excuse to eat cake, am I right? This Hallmark holiday was made for bakers! Whether or not you actually choose to celebrate this not-really-a-holiday-holiday, let it be your reason to bake something special. My last post was for the chocolate lovers, but this one is for the rest of us! Before we get started, I've been busy in the bakery this week. Check out the photos for a this cupcake request. Not the usual mountain of delicious frosting clouds!                          

Puppy-themed party with
chocolate and vanilla cupcakes, topped
with cream cheese frosting

 






Sunshine Cake
Watts' Tea Shop

Ingredients
Cake:

• 18 large eggs, separated
• 2 cups sugar
• 2 tsp. cream of tartar
• 1⁄2 tsp. salt
• 2 tsp. pure vanilla extract

Filling and Frosting:

• 8 large egg yolks, plus 1 1⁄2 cups egg whites
• 1 1⁄2 cups powdered sugar
• 1 1⁄2 cups milk
• 2 cups softened unsalted butter
• 3 tsp. pure vanilla extract
• 3 cups granular sugar
• 1 1⁄2 cups water
• 3 tsp. cream of tartar
• 1 pinch salt

Directions

1. Make the cake: Heat oven to 350˚. In a mixer with a whisk attachment, beat on high egg whites, 1 cup sugar, cream of tartar, and salt until a medium peak. In a second bowl, beat egg yolks, vanilla, 1⁄2 cup water, and remaining sugar until the mixture turns pale yellow and doubles in volume. Turn mixer on low and slowly add the flour in three parts. Gently fold egg yolk mixture into the egg white mixture in three parts until blended smoothly. Divide mixture between two 10'' ungreased angel food-cake pans and bake for 45 minutes. Let each cake cool upside down, then cut into 3 layers.
2. Make the filling: In a double boiler, slowly cook egg yolks, powdered sugar, and milk until mixture thickens, then pour into a flash dish to cool thoroughly. Once custard is cooled, cream butter and 1 tsp. vanilla extract with an electric mixer set to high, stopping occasionally to scrape the bowl with a rubber spatula; add custard with the mixer on low until fully blended.
3. Make the frosting: In a medium saucepan, boil granular sugar and water until the temperature reaches 300˚ and the mixture is a light amber color and has the consistency of corn syrup. With a mixer, beat egg whites, salt and cream of tartar to a soft peaks. Slowly add sugar syrup in a steady stream and 2 tsp. vanilla; whip until cooled.
4. Assemble the cake by spreading filling between layers and covering with frosting.

Crepes with Strawberries and Muscat-Yogurt Sauce

Nichole Birdsall

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup skim milk
• 1 large egg
• Vegetable oil
• 1 cup plain low-fat yogurt
• 2 tablespoons honey
• 1 tablespoon Muscat dessert wine
• 1/4 teaspoon grated orange zest
• 24 strawberries, sliced
• Confectioners' sugar, for dusting

Directions

1. In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.
2. Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.
3. Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.

Salted Caramel Pots de Creme

Curtis Stone

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 vanilla bean, split lengthwise
• 1 3/4 cups heavy cream
• 3/4 cup whole milk
• 6 large egg yolks
• Flake sea salt, such as Maldon, for garnish

Directions

1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.

Storing: The pots de crème can be refrigerated for up to 2 days.
Finishing Salts: Chefs use different salts for different purposes. "Finishing salts" are not for cooking; rather, they're intended to flavor and add a bit of texture to your food as you're serving it. I am partial to Maldon salt, harvested from the sea near Essex, Britain. It has a pristine white color and very crunchy flakes.

Happy baking!

Chocolatey Valentine

Happy Monday everyone! Valentine's Day is around the corner, and what better way to spend this commercial holiday than making chocolate desserts? You don't need a valentine to enjoy dessert! Let's talk chocolate!

Milk Chocolate Cup-of-Fluffs
Susan Norris and Susan Heeger, Hand-Crafted Candy Bars

Ingredients

• 1 batch Soft Vanilla Nougat
• 1 cup/95 g sweetened, shredded coconut, plus more to garnish
• 1/2 cup/60 g chopped, blanched, slivered almonds
• 1 batch Tempered Milk Chocolate

Directions

1. Place 24 paper or foil cupcake liners in cupcake or muffin pans.
2. When preparing the nougat, add the coconut and almonds and set aside.
3. Have the tempered chocolate at 90°F/34°C. Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate. Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes. Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups. Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set. Decorate or sprinkle with shredded coconut. Remove from the muffin pan, and serve the cups with or without the liners.

Notes: Store in an airtight container, a zip-top plastic bag, or plastic wrap at room temperature for 2 days, in the refrigerator for 1 week, or freezer for 1 month.

Chocolate-Caramel Sandwich Cookies

Rachel Thebault, Tribeca Treats

Ingredients

Cookie Dough:

• 1 1/2 sticks unsalted butter, softened
• 1 cup sugar
• 1 large egg, at room temperature
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 cup unsweetened cocoa powder
• Pinch of salt

Caramel Filling: 

• 2 1/4 cups sugar
• 1 3/4 cups heavy cream
• 1/3 cup honey
• 1 tablespoon light corn syrup
• 1 vanilla bean, split and seeds scraped
• 4 tablespoons unsalted butter, softened

Chocolate glaze:

• 12 ounces bittersweet chocolate, coarsely chopped
• 3 tablespoons unsalted butter

Directions

1.  In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg. Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
2. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible. Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
3. Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan. In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat. Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
4. Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
5. Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.

Milk-Chocolate-Frosted Layer Cake

Karina Gowing

Ingredients

• 1 1/4 cups cake flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 2 sticks unsalted butter
• 1/2 cup whole milk
• 6 large eggs, separated
• 1 cup sugar
• Pinch of salt
• 1 1/2 cups heavy cream
• 1 1/2 pounds milk chocolate, finely chopped
• Shaved milk chocolate, for garnish (optional)

Directions

1. Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans.
2. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth.
3. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy. Fold the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely.
4. Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk until smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
5. Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting into squares.

Make ahead: The cake can be refrigerated in an airtight container for up to 3 days.

Happy baking!