Grapefruit Chiffon cake with dark chocolate glaze by Sweet and Savory Kitchens

snow day

Margaux says…

Snow day + uneaten grapefruits = cake.

Grapefruit Chiffon Cake with Dark Chocolate Glaze

Actually, add in there that I kind of owe my husband, Jason, a cake for catering to my whims and painting our daughter’s room in multi-color chevron stripes, which was NOT an easy task.  It looks great, though!  So he deserves a cake.  (I’ll take any excuse, right?)

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Stella

Uneaten grapefruits because of Desi.  I bought a big bag of them because they were one of the few fruits left on the fast diminishing list of things he deems edible. Then three grapefruits into the bag he scratched grapefruits off the list.  So, being the only person working her way through this giant bag, I got tired of grapefruit, too and needed to do something else with them.  So I juiced and zested them and starting looking for ideas.  (PS. zesting grapefruits makes your house smell AMAZING.  I felt like I was in a tropical paradise in the middle of a gross Chicago winter.)

grapefruit zest

This is actually a recipe I’ve been wanting to make for a couple years, gotten from the New York Times Magazine, for a yuzu chiffon cake.  But I needed a recipe for grapefruit, and part of the reason why I haven’t made this cake yet is because who the heck has yuzus?  Well, at the bottom of the recipe it says you can substitue Meyer lemons for the yuzus.  But Wikipedia says that the closest thing to a yuzu is a grapefruit.  So I’m going with Wikipedia.  And whether that’s true or not, the cake turned out DELICIOUS.  (Of course, it helps that the chocolate glaze is like rich dark chocolate pudding smothered all over the cake.  YUM.)  For the rest of my grapefruit juice, I’m going to make a grapefruit pound cake from Smitten Kitchen.  Can’t wait.

beaten egg whites

grapefruit chiffon cake

So I took advantage of the fact that Jason stayed home from work today to do the dishes (again) and make a cake KID FREE before he disappeared upstairs to work a little.  Can I add that I am so sick of doing dishes??

grapefruit chiffon cake with dark chocolate glaze by sweet and savory kitchens

You will need a tube pan for this, with a removable bottom (like an angel food cake pan). It won’t work in a regular cake pan because it will fall in the middle.

Grapefruit Chiffon Cake with Dark Chocolate Glaze

For the cake:

1¾ cups sifted all-purpose flour

¼ cup cornstarch

1 tablespoon baking powder

1/2 cup fresh squeezed grapefruit juice, squeezed

1 tbsp grapefruit zest

1½ cups sugar

1 teaspoon salt

7 eggs, separated

¼ cup oil

¾ cup plain yogurt

½ teaspoon cream of tartar

For the glaze:

1/2 cup unsalted butter

½ cup milk

½ cup sugar

½ cup unsweetened, nonalkalized cocoa powder

½ teaspoon salt.

1. Preheat oven to 325 degrees. Have ready a 9 or 10″ tube pan. Sift flour, cornstarch and baking powder at least 5 times. Add yuzu zest, sugar and salt and stir to combine. In a separate bowl, whisk together egg yolks, strained grapefruit juice and oil. Add to flour mixture. Using a spatula, add yogurt and stir until smooth. Using a hand mixer or stand mixer, beat egg whites and cream of tartar to soft peaks. Quickly and gently fold 1/4 of the egg whites into batter until you no longer see streaks of white, then fold in the rest until no streaks remain. Pour into prepared tube pan. Bake for 55 minutes, until cake springs back when lightly pressed. Let cool in pan set on a baking rack for 2 hours.

2. Meanwhile, make the glaze. Melt butter in a small saucepan over medium-low heat. Add milk, sugar, cocoa powder and salt. Whisk until incorporated. Once it reaches a low boil, whisk gently for 1 minute and remove from heat. Let come to room temperature.

3. Twenty minutes before frosting the cake, put the ganache in the refrigerator until firm (I didn’t do this, but my kitchen is very chilly). Gently remove cake from pan. Pour the ganache over the cake, covering the top and drizzling it over the sides and in the center.

grapefruit chiffon cake with dark chocolate glaze by sweet and savory kitchens

Margaux says . . .

I always make my sister-in-law a heart-shaped cake for her birthday, since her birthday is on February 16th. When we were in high school and college, it was usually the cake my grandma always made for Valentine’s day, Martha Washington cherry cake, which was basically a white cake with cherry chips and pecans in it, and pink 7-minute frosting. Now I get more sophisticated. This year I made her a cake from my latest favorite cake book, Rose Levy Berenbaum’s “Rose’s Heavenly Cakes.” I’m a little obsessed with it, and have made several cakes from it in the past few months, including these.

All the cakes I’ve made from this book are amazing, including this one. The cake is incredibly moist, made even more rich and moist by poking holes in it and brushing glaze over it. It’s best served with chilled whipped cream.

Double Chocolate Valentine
adapted from Rose’s Heavenly Cakes by Rose Levy Berenbaum

the cake
1/2 cup plus 1 tbsp sifted unsweetened (alkalized) cocoa powder
1/2 cup boiling water
4 large egg yolks, room temperature
3 tbsp water, room temperature
3/4 tsp pure vanilla extract
1 1/2 cups plus 1 tbsp sifted cake flour
1 cup superfine sugar
2 1/2 tsp baking powder
1/2 tsp salt
9 tbsp unsalted butter, room temperature

Grease one 9 by 2-inch heart shaped or round cake pan, line bottom with parchment paper, then coat with baking spray and cocoa powder or flour. Preheat the oven to 350 degrees.

In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.

In another bowl, whisk the yolks, the 3 tablespoons of water, and the vanilla just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on a medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface.

Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.

While the cake is baking, prepare the glaze.

the ganache glaze
3 oz. dark chocolate, 60-62% cacao, chopped
3/4 cup heavy cream

In a food processor, process the chocolate until very fine. In a one cup or larger microwavable cup with a spout (or in a medium saucepan over medium heat, stirring often), scald the cream (heat it to boiling point; small bubbles will form around the edges).

With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Scrape the ganache into a small bowl and set it in a warm spot.

As soon as the cake comes out of the oven, place the pan on a wire rack, poke holes all over the top with a wooden skewer, and use a brush to dabble half of the ganache glaze onto the cake. It will take about 10 minutes. Run a small metal spatula around the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a flat surface, such as a cardboard round or plate, covered in plastic wrap (you absolutely must use the plastic wrap…I didn’t and really regretted it!). Peel off and discard the parchment and poke holes all over. Dabble with the remaining glaze, brushing a little onto the sides of the cake as well. Cool completely, for 1 or more hours, or until the chocolate is firm to the touch. Invert the cake onto another cardboard round or completely flat plate covered with plastic wrap. It is now top side up with plastic wrap sticking to it. Peel off the plastic wrap, then reinvert the cake onto a serving plate so that it is bottom side up; remove the remaining plastic wrap.

the raspberry topping
2 pints fresh raspberries
1/4 cup red currant jelly or apple jelly

Starting at the outside border and working in toward the center, place the raspberries closely together to cover the surface of the cake. In a microwave, or small heavy saucepan over low heat, melt the jelly. Use a small clean brush to paint the jelly glaze onto the raspberries.

the whipped cream
1 cup heavy cream, cold
1 tbsp superfine sugar
1 tsp pure vanilla extract

In the bowl of a stand mixer, combine the cream, sugar, and vanilla and refrigerate for at least 15 minutes. (Chill the mixer’s whisk beater alongside the bowl.) Whip the mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, just until stiff peaks form when the beater is raised.