9 781624 1447765 1 9 9 9 >ISBN 978-1-62414-477-6$19.99COOKING / Methods / Baking$19.99 USPREMIUM BINDINGSTAYSOPENHANDSFREEDiscover New Levels of Flavor Q TextureMake your cakes exciting again with hidden layers of brownie, cookie, mousse, pudding, fruit and so much more. Secret-Layer Cakes takes your favorite dessert flavors and combines them with delicious added texture to impress any crowd. Boring cheesecake becomes Blackout Brownie Red Velvet Cheesecake or Brownie Bottom Pumpkin Cheesecake. Regular Funfetti gets reinvented as Funfetti Explosion Birthday Ice Cream Cake. Tired tiramisu transforms into Tiramisu Meringue Cake. With 60 recipes for desserts made new again, your cakes will rise above the rest no matter the occasion.Dini Kodippili is the recipe developer, food photographer and writer behind the blogThe Flavor Bender. Her recipes have been featured online by Food & Wine magazine. “ If you are a fan of creative and delicious flavor and texture pairings, you will love Secret-Layer Cakes.”–Jenni Field, founder of Pastry Chef Online“ Dini has created a loving and delicious volume that celebrates cake in all its beauty, both inside and out. This beautiful book is necessary for anyone who believes in the pure pleasure that cake can bring.”—Jessie Moore, founder of CakeSpy“ Dini takes readers on a sweet trip around the world, combining a riot of flavors and textures into inventive and modern cakes. Bakers tired of the same old recipes will find a wealth of inspiration in this collection of fun, creative cakes.”—Elizabeth LaBau, founder of SugarHero!SECRET-LAYER CAKESDini KodippiliSecret-Layer CakesHidden Fillings Q Flavors That Elevat e Your Dess ert sDini KodippiliFounder of The Flavor Bender7Secret-Layer Cakes 6IntroductionBaking isn’t just another form of cooking for me. As old and cliché as this may sound, ever since I learned to bake when I was really young, baking has enriched my life at every turn, filling it with untold hours of joy and satisfaction. My mother was my first teacher, introducing me to a nifty world where I could transform everyday ingredients like flour, sugar and eggs into a culinary work of art that delighted my friends and family and, of course, myself. Sure, a few of those early “masterpieces” resembled little more than the site of a crash landing, but they always tasted amazing!And through all the ups and downs in life, baking has been my crutch, my therapy and my creative outlet. Whether it was to celebrate a birthday or a wedding or a graduation, or to pull myself through a rough patch, baking a cake seemed like the most perfect thing in the world to do. And why wouldn’t it be? Throughout the rich history of cake baking, cakes have been synonymous with one thing—celebration. A celebration of new beginnings, of good times, of accomplishments, of love. If food were a language, cakes would no doubt mean “You matter to us. We love you.” One of my favorite things to bake when I was growing up was my cookie-bottomed chocolate cake, a sinfully fudgy chocolate cake and a cookie, all in one. My family loved it; my friends went nuts for it. So pretty soon, I was experimenting with my baking, incorporating various elements into my cakes, such as different ingredients, flavors, textures, types of cuisines and even altogether different types of desserts! I think my love of all things science made it even more fun (I’ve always been bit of a nerd, often geeking out at things that other people would find either amusing or confusing), so combining cakes with different layers that came together beautifully to make one scrumptious cake was incredibly exciting. Of course, they looked like regular cakes from the outside, covered in frosting, so seeing people’s surprise when they cut into it to discover a whole new layer of indulgence hiding behind the curtains of frosting was very rewarding. This also became the motivation and impetus behind my blog, theflavorbender.com, where I share recipes that combine different food elements in new and creative ways, with a focus on desserts, breakfast, brunch and, of course, flavor. This book, in turn, is an attempt to explore how you can use cake as a vehicle to combineall of that good stuff in creative and surprising ways. Here you will find cakes, cheesecakes, brownies, blondies, meringues, custards, mousses, jellies, cookies, pies and ice cream cakes, along with other elements of surprise like fruits, nuts, candy, booze and spices. Each recipe makes a fantastic cake worthy of celebration! I absolutely adore the idea of two types of dessert in one slice, but seamlessly incorporating a brownie layer into a regular cake can be a little tricky for someone who hasn’t tried it before, but it is by no means difficult. The collection of secret layer cake recipes that you will find in this book is meant to be accessible to anyone who’d like to surprise loved ones with a delicious homemade cake—whether it’s the ten thousandth one they’ve baked or the very first one. I have strived to make my directions as clear and instructive as possible, so that you can follow along easily and make these fun desserts with secret layers that will wow your guests.I hope you love reading and baking from this book just as much as I did writing it. There’s no party without cake, so let’s get started! It’s no secret that food relies on all of our senses to deliver its magic. Sight and taste are obvious ones, but smell, sound and texture are just as important for elevating the flavor profile of anything we eat. Layered cakes are an excellent vehicle to engage all of these senses because they incorporate a variety of different elements. I’m a huge advocate of great flavor, not just taste, and these cake recipes have been designed to capitalize on the power of flavor. The idea behind making secret layers is simple. It adds to the overall experience of eating these beautiful desserts. Pleasant and tasty surprises are always welcome in my household, and a lot of my readers enjoy them too, judging by all the feedback I have gotten on my blog. Cakes are celebratory in purpose, and with these recipes I have strived to make them even more joyful, flavorful and whimsical in execution. How to Use This BookFirst and foremost, remember the five Ps—proper preparation prevents poor performance. And that preparation includes reading the recipe from start to finish and making sure, before you start, that you have all the ingredients and amounts that the recipe calls for. This will prevent any frustrating surprises, disappointment and stress. It will also give you a sense of timing, an idea of what to expect and when to expect it. The next most important thing when it comes to baking is timing. Yes, as all bakers will tell you, baking is a science to an extent, but it isn’t rocket science. The times I have indicated in these recipes are very close approximations, but of course there are several variables when it comes to baking. Oven and ambient temperatures in your kitchen are key among them. I have sprinkled these recipes throughout with visual cues on doneness, so that you can look for those cues in addition to the time. Maybe your cake needs a few minutes more (or less) in the oven than what the recipe calls for. This is also why it’s handy to cultivate some baking instincts as you go. Listen to your gut from time to time—after all, that’s where these baked goodies go in the end anyway. I have also included a chapter on commonly used techniques, with tips and tricks for different layers, which will help you produce great results every time. Make sure you read this chapter, so you understand the techniques involved in getting perfect results. It also goes without saying that quality ingredients and accurate measurements are vital for great baked goodies, so I have included a couple of brief chapters on commonly used ingredients and measurement conversions, while highlighting the importance of using a basic kitchen scale for your dry ingredients. I switch between the types of measurements used in order to give you the most accurate way of measuring out your ingredients, which in turn will give you the best chance for perfect results every time.Finally, these secret-layer cake recipes are meant to provide you with a great canvas on which to build flavors and textures. From fillings, ganaches, frostings and crusts to all the different layers like brownies, blondies, meringues, custards, mousses, ice creams, cakes and cheesecakes, the different combinations of flavors and textures that you can develop with these recipes are endless! So don’t be afraid to experiment and be adventurous. Once you have tried a couple of these recipes and you’re familiar with the process, go ahead and mix it up, try a new combination or develop a flavor profile that you like. Make these recipes your own. What you will find within the pages of this book are cake ideas as much as recipes. So go where your flights of flavor fancy take you. You’ll be pleasantly surprised. 7Secret-Layer Cakes 6IntroductionBaking isn’t just another form of cooking for me. As old and cliché as this may sound, ever since I learned to bake when I was really young, baking has enriched my life at every turn, filling it with untold hours of joy and satisfaction. My mother was my first teacher, introducing me to a nifty world where I could transform everyday ingredients like flour, sugar and eggs into a culinary work of art that delighted my friends and family and, of course, myself. Sure, a few of those early “masterpieces” resembled little more than the site of a crash landing, but they always tasted amazing!And through all the ups and downs in life, baking has been my crutch, my therapy and my creative outlet. Whether it was to celebrate a birthday or a wedding or a graduation, or to pull myself through a rough patch, baking a cake seemed like the most perfect thing in the world to do. And why wouldn’t it be? Throughout the rich history of cake baking, cakes have been synonymous with one thing—celebration. A celebration of new beginnings, of good times, of accomplishments, of love. If food were a language, cakes would no doubt mean “You matter to us. We love you.” One of my favorite things to bake when I was growing up was my cookie-bottomed chocolate cake, a sinfully fudgy chocolate cake and a cookie, all in one. My family loved it; my friends went nuts for it. So pretty soon, I was experimenting with my baking, incorporating various elements into my cakes, such as different ingredients, flavors, textures, types of cuisines and even altogether different types of desserts! I think my love of all things science made it even more fun (I’ve always been bit of a nerd, often geeking out at things that other people would find either amusing or confusing), so combining cakes with different layers that came together beautifully to make one scrumptious cake was incredibly exciting. Of course, they looked like regular cakes from the outside, covered in frosting, so seeing people’s surprise when they cut into it to discover a whole new layer of indulgence hiding behind the curtains of frosting was very rewarding. This also became the motivation and impetus behind my blog, theflavorbender.com, where I share recipes that combine different food elements in new and creative ways, with a focus on desserts, breakfast, brunch and, of course, flavor. This book, in turn, is an attempt to explore how you can use cake as a vehicle to combineall of that good stuff in creative and surprising ways. Here you will find cakes, cheesecakes, brownies, blondies, meringues, custards, mousses, jellies, cookies, pies and ice cream cakes, along with other elements of surprise like fruits, nuts, candy, booze and spices. Each recipe makes a fantastic cake worthy of celebration! I absolutely adore the idea of two types of dessert in one slice, but seamlessly incorporating a brownie layer into a regular cake can be a little tricky for someone who hasn’t tried it before, but it is by no means difficult. The collection of secret layer cake recipes that you will find in this book is meant to be accessible to anyone who’d like to surprise loved ones with a delicious homemade cake—whether it’s the ten thousandth one they’ve baked or the very first one. I have strived to make my directions as clear and instructive as possible, so that you can follow along easily and make these fun desserts with secret layers that will wow your guests.I hope you love reading and baking from this book just as much as I did writing it. There’s no party without cake, so let’s get started! It’s no secret that food relies on all of our senses to deliver its magic. Sight and taste are obvious ones, but smell, sound and texture are just as important for elevating the flavor profile of anything we eat. Layered cakes are an excellent vehicle to engage all of these senses because they incorporate a variety of different elements. I’m a huge advocate of great flavor, not just taste, and these cake recipes have been designed to capitalize on the power of flavor. The idea behind making secret layers is simple. It adds to the overall experience of eating these beautiful desserts. Pleasant and tasty surprises are always welcome in my household, and a lot of my readers enjoy them too, judging by all the feedback I have gotten on my blog. Cakes are celebratory in purpose, and with these recipes I have strived to make them even more joyful, flavorful and whimsical in execution. How to Use This BookFirst and foremost, remember the five Ps—proper preparation prevents poor performance. And that preparation includes reading the recipe from start to finish and making sure, before you start, that you have all the ingredients and amounts that the recipe calls for. This will prevent any frustrating surprises, disappointment and stress. It will also give you a sense of timing, an idea of what to expect and when to expect it. The next most important thing when it comes to baking is timing. Yes, as all bakers will tell you, baking is a science to an extent, but it isn’t rocket science. The times I have indicated in these recipes are very close approximations, but of course there are several variables when it comes to baking. Oven and ambient temperatures in your kitchen are key among them. I have sprinkled these recipes throughout with visual cues on doneness, so that you can look for those cues in addition to the time. Maybe your cake needs a few minutes more (or less) in the oven than what the recipe calls for. This is also why it’s handy to cultivate some baking instincts as you go. Listen to your gut from time to time—after all, that’s where these baked goodies go in the end anyway. I have also included a chapter on commonly used techniques, with tips and tricks for different layers, which will help you produce great results every time. Make sure you read this chapter, so you understand the techniques involved in getting perfect results. It also goes without saying that quality ingredients and accurate measurements are vital for great baked goodies, so I have included a couple of brief chapters on commonly used ingredients and measurement conversions, while highlighting the importance of using a basic kitchen scale for your dry ingredients. I switch between the types of measurements used in order to give you the most accurate way of measuring out your ingredients, which in turn will give you the best chance for perfect results every time.Finally, these secret-layer cake recipes are meant to provide you with a great canvas on which to build flavors and textures. From fillings, ganaches, frostings and crusts to all the different layers like brownies, blondies, meringues, custards, mousses, ice creams, cakes and cheesecakes, the different combinations of flavors and textures that you can develop with these recipes are endless! So don’t be afraid to experiment and be adventurous. Once you have tried a couple of these recipes and you’re familiar with the process, go ahead and mix it up, try a new combination or develop a flavor profile that you like. Make these recipes your own. What you will find within the pages of this book are cake ideas as much as recipes. So go where your flights of flavor fancy take you. You’ll be pleasantly surprised. Cheesecakes 11Buckeye Brownie CheesecakeOf all the chocolate combos out there, chocolate and peanut butter is a sacred one. This cheesecake is the proud product of a buckeye candy and a peanut butter cup marriage! Fudgy brownie and creamy peanut butter cheesecake—a simple combo that’s any peanut butter and chocolate lover’s dream!Makes one 8-inch (20-cm) cakeBrownie Bottom115 g (4 oz) bittersweet chocolate115 g (4 oz) unsalted butter¼ tsp salt142 g (5 oz) granulated sugar1 tsp vanilla extract2 eggs94 g (3.3 oz) all-purpose flour142 g (5 oz) mini peanut butter cups, cut in halfPeanut Butter Cheesecake455 g (16 oz) cream cheese, softened100 g (3.5 oz) granulated sugar180 g (6.3 oz) peanut butter 2 tsp (6 g) cornflour (cornstarch)¾ cup (177 ml) whipping creamPinch of salt1 tsp vanilla extract3 eggsBrownie BottomPreheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper and dust the sides with flour. Melt the chocolate, butter and salt together in a heatproof bowl in 30-second intervals in the microwave, until nice and smooth. Stir in the granulated sugar and vanilla, and let cool slightly. Add the eggs, one at a time, and whisk until fully incorporated. Fold in the flour and halved peanut butter cups until just combined. Pour into the prepared pan. Bake for 15 minutes. Remove from the oven, and let cool for at least 10 to 15 minutes. Reduce the oven temperature to 300°F (150°C) to bake the cheesecake.Peanut Butter CheesecakeWhile the brownie layer is baking, get the cheesecake layer ready.In a bowl using a hand mixer, whip the cream cheese and granulated sugar until creamy and smooth. Add the peanut butter, cornflour, cream, salt and vanilla and mix on medium speed until well combined and the batter is nice and smooth with no lumps. Add the eggs, one at a time, and whisk on slow speed or manually with a balloon whisk (taking care not to overbeat). Pour the cheesecake batter over the slightly cooled brownie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger baking tray (that can easily fit the 8-inch [20-cm] pan), and fill the baking tray with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn’t seep through the foil. Place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while still inside the oven with the oven door left ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don’t have to handle the cake while it’s too hot).Remove the cheesecake from the oven and the water bath, and let cool to room temperature completely; this can take up to 4 hours, depending on the ambient room temperature.(continued)Cheesecakes 11Buckeye Brownie CheesecakeOf all the chocolate combos out there, chocolate and peanut butter is a sacred one. This cheesecake is the proud product of a buckeye candy and a peanut butter cup marriage! Fudgy brownie and creamy peanut butter cheesecake—a simple combo that’s any peanut butter and chocolate lover’s dream!Makes one 8-inch (20-cm) cakeBrownie Bottom115 g (4 oz) bittersweet chocolate115 g (4 oz) unsalted butter¼ tsp salt142 g (5 oz) granulated sugar1 tsp vanilla extract2 eggs94 g (3.3 oz) all-purpose flour142 g (5 oz) mini peanut butter cups, cut in halfPeanut Butter Cheesecake455 g (16 oz) cream cheese, softened100 g (3.5 oz) granulated sugar180 g (6.3 oz) peanut butter 2 tsp (6 g) cornflour (cornstarch)¾ cup (177 ml) whipping creamPinch of salt1 tsp vanilla extract3 eggsBrownie BottomPreheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper and dust the sides with flour. Melt the chocolate, butter and salt together in a heatproof bowl in 30-second intervals in the microwave, until nice and smooth. Stir in the granulated sugar and vanilla, and let cool slightly. Add the eggs, one at a time, and whisk until fully incorporated. Fold in the flour and halved peanut butter cups until just combined. Pour into the prepared pan. Bake for 15 minutes. Remove from the oven, and let cool for at least 10 to 15 minutes. Reduce the oven temperature to 300°F (150°C) to bake the cheesecake.Peanut Butter CheesecakeWhile the brownie layer is baking, get the cheesecake layer ready.In a bowl using a hand mixer, whip the cream cheese and granulated sugar until creamy and smooth. Add the peanut butter, cornflour, cream, salt and vanilla and mix on medium speed until well combined and the batter is nice and smooth with no lumps. Add the eggs, one at a time, and whisk on slow speed or manually with a balloon whisk (taking care not to overbeat). Pour the cheesecake batter over the slightly cooled brownie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger baking tray (that can easily fit the 8-inch [20-cm] pan), and fill the baking tray with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn’t seep through the foil. Place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while still inside the oven with the oven door left ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don’t have to handle the cake while it’s too hot).Remove the cheesecake from the oven and the water bath, and let cool to room temperature completely; this can take up to 4 hours, depending on the ambient room temperature.(continued)Secret-Layer Cakes 82Tres Leches Boston Cream CakeThere’s a reason why tres leches cake is so popular. A milk-soaked sweet cake is just so satisfying. But instead of using whipped cream to top my tres leches, I topped this cake with a layer of light, fluffy, custardy pastry cream and a layer of chocolate ganache, making this the sinful union between a Boston cream pie and a tres leches cake. Makes one 8-inch (20-cm) cakeVanilla Cake Layer115 g (4 oz) unsalted butter½ tsp ground cinnamon¼ tsp salt142 g (5 oz) sugar2 eggs ¼ cup (59 ml) milk1 tsp vanilla extract115 g (4 oz) all-purpose flour1 tsp baking powderMilk Mix for Soaking the Cake¼ cup (57 g) sweetened condensed milk¼ cup (55 g) evaporated milk¼ cup (59 ml) whipping creamPastry Cream Layer1½ tsp (5 g) powdered gelatin3 tbsp (44 ml) water2 eggs1 tbsp (9 g) cornflour (cornstarch)1 cup (236 ml) half-and-half (or ½ cup [118 ml] milk and ½ cup [118 ml] cream)Vanilla Cake LayerPreheat the oven to 325°F (165°C). Butter and line the bottom of an 8-inch (20-cm) pan with parchment paper and dust the sides with flour. In a bowl using a hand mixer, cream the butter, cinnamon, salt and sugar until fluffy. Add the eggs, one at a time, whisking well between each addition. Whisk in the milk and vanilla. Sift the flour and baking powder together, and fold it into the batter in two additions just mixed through. Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the cake is slightly springy to the touch or a toothpick inserted into the cake comes out clean. Remove from the oven and let cool a bit. Turn the cake out onto a cooling rack and let cool completely. Line the bottom of an 8-inch (20-cm) pastry ring or springform pan (you can either use a new pan or the same pan that you used to bake the cake) with parchment paper and line the sides with parchment paper or acetate paper. When the cake has cooled completely, place it in the lined pan. Milk Mix for Soaking the CakeCombine the milks and cream in a jug or bowl and whisk together. Pour the liquid over the cooled cake layer (after it has been transferred to the lined springform pan). Pastry Cream LayerSprinkle the gelatin over the water in a bowl and let it bloom for 10 to 15 minutes. In a bowl, whisk the eggs and cornflour together to form a smooth paste. Place the half-and-half, sugar and salt in a saucepan and heat to melt the sugar. When the milk is starting to steam, add some of the hot milk to the egg mixture, whisking, to temper the eggs. Add the tempered eggs to the milk and heat the custard over medium heat, stirring continuously to thicken the custard, 6 to 10 minutes. Remove from the heat and add the bloomed gelatin and vanilla. Whisk to dissolve the gelatin completely. Let the custard cool slightly while whisking occasionally. In a bowl using the whisk attachment on a hand mixer, whisk the cream on medium speed until you have soft peaks. Fold the whipped cream in two additions into the custard until just combined. Spread the pastry cream layer over the milk-soaked cake layer, making sure the surface is smooth and even. Refrigerate the cake until set. (contined)Secret-Layer Cakes 82Tres Leches Boston Cream CakeThere’s a reason why tres leches cake is so popular. A milk-soaked sweet cake is just so satisfying. But instead of using whipped cream to top my tres leches, I topped this cake with a layer of light, fluffy, custardy pastry cream and a layer of chocolate ganache, making this the sinful union between a Boston cream pie and a tres leches cake. Makes one 8-inch (20-cm) cakeVanilla Cake Layer115 g (4 oz) unsalted butter½ tsp ground cinnamon¼ tsp salt142 g (5 oz) sugar2 eggs ¼ cup (59 ml) milk1 tsp vanilla extract115 g (4 oz) all-purpose flour1 tsp baking powderMilk Mix for Soaking the Cake¼ cup (57 g) sweetened condensed milk¼ cup (55 g) evaporated milk¼ cup (59 ml) whipping creamPastry Cream Layer1½ tsp (5 g) powdered gelatin3 tbsp (44 ml) water2 eggs1 tbsp (9 g) cornflour (cornstarch)1 cup (236 ml) half-and-half (or ½ cup [118 ml] milk and ½ cup [118 ml] cream)Vanilla Cake LayerPreheat the oven to 325°F (165°C). Butter and line the bottom of an 8-inch (20-cm) pan with parchment paper and dust the sides with flour. In a bowl using a hand mixer, cream the butter, cinnamon, salt and sugar until fluffy. Add the eggs, one at a time, whisking well between each addition. Whisk in the milk and vanilla. Sift the flour and baking powder together, and fold it into the batter in two additions just mixed through. Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the cake is slightly springy to the touch or a toothpick inserted into the cake comes out clean. Remove from the oven and let cool a bit. Turn the cake out onto a cooling rack and let cool completely. Line the bottom of an 8-inch (20-cm) pastry ring or springform pan (you can either use a new pan or the same pan that you used to bake the cake) with parchment paper and line the sides with parchment paper or acetate paper. When the cake has cooled completely, place it in the lined pan. Milk Mix for Soaking the CakeCombine the milks and cream in a jug or bowl and whisk together. Pour the liquid over the cooled cake layer (after it has been transferred to the lined springform pan). Pastry Cream LayerSprinkle the gelatin over the water in a bowl and let it bloom for 10 to 15 minutes. In a bowl, whisk the eggs and cornflour together to form a smooth paste. Place the half-and-half, sugar and salt in a saucepan and heat to melt the sugar. When the milk is starting to steam, add some of the hot milk to the egg mixture, whisking, to temper the eggs. Add the tempered eggs to the milk and heat the custard over medium heat, stirring continuously to thicken the custard, 6 to 10 minutes. Remove from the heat and add the bloomed gelatin and vanilla. Whisk to dissolve the gelatin completely. Let the custard cool slightly while whisking occasionally. In a bowl using the whisk attachment on a hand mixer, whisk the cream on medium speed until you have soft peaks. Fold the whipped cream in two additions into the custard until just combined. Spread the pastry cream layer over the milk-soaked cake layer, making sure the surface is smooth and even. Refrigerate the cake until set. (contined)Secret-Layer Cakes 148Mexican Hot Chocolate Cookie PuddingThis gorgeous layered, no-bake dessert is inspired by a Sri Lankan classic—chocolate cookie (biscuit) pudding. Instead of using only regular chocolate, I combined it with Mexican chocolate and then topped it all with marshmallows. There’s cinnamon and spices in the pudding, and cream and marshmallows on top. It’s like a decadent hot chocolate, but better!Makes one 8-inch (20-cm) cakeMexican Chocolate French Buttercream6 egg yolks3 eggs½ tsp ground cinnamon½ tsp cayenne pepper300 g (10.5 oz) granulated sugar½ tsp kosher salt455 g (16 oz) unsalted butter, softened 142 g (5 oz) bittersweet chocolate, melted142 g (5 oz) plain Mexican chocolate, melted 2 tsp vanilla extractStabilized Whipped Cream3 tbsp (44 ml) water1½ tsp (5 g) powdered gelatin2 cups (473 ml) plus 1 tbsp (15 ml) chilled whipping cream, divided½ cup (65 g) confectioners’ sugar1 tsp vanilla extractMexican Chocolate French ButtercreamPlace the egg yolks, eggs, cinnamon, cayenne pepper and granulated sugar in a metal bowl. Using a mixer, whisk until pale and frothy.Bring some water to a boil in a saucepan. Lower the heat to a simmer. Place the metal bowl over the simmering water and whisk continuously until the sugar has completely melted. If you’d like to pasteurize the eggs, bring the temperature of the egg-sugar mixture to 150°F (66°C) and retain the heat at this temperature for 10 minutes (remember to continuously whisk the egg yolks so that they don’t cook and harden!). Remove the bowl from the simmering water. Add the salt and whisk on medium speed until the bowl is cool to the touch (this is important—or it’ll be too hot for the butter, and will result in a runny frosting). Add the softened butter 1 to 2 tablespoons (15 to 30 ml) at a time, whisking well between each addition. The frosting will appear runny and broken, but keep adding all of the butter and it’ll become smooth and creamy. Melt the bittersweet and Mexican chocolates in the microwave or over a double boiler. Let cool. Add the cooled, melted chocolate and vanilla and whisk to combine. Keep the frosting covered until needed. Mix with a spatula to make it smooth just before using. Stabilized Whipped CreamWhen ready to assemble the cake, place the water in a small heatproof bowl and evenly sprinkle the gelatin over it. Set aside for 10 to 15 minutes to let the gelatin bloom. Microwave the bloomed gelatin in 10-second intervals, stirring in between, until the gelatin is completely dissolved (it’s important that you don’t let the gelatin boil). Add 2 cups (473 ml) of the chilled whipping cream, confectioners’ sugar and vanilla to a cold bowl. Whisk with the whisk attachment of your hand mixer on medium speed. Add the remaining 1 tablespoon (15 ml) of chilled cream to the hot, dissolved gelatin mix. Add this gradually to the cream that is being whipped (being careful to pour it near the whisk, so that the gelatin gets mixed in with the cream immediately!). Whisk on medium speed until you get soft peaks, and use it immediately.(continued)Secret-Layer Cakes 148Mexican Hot Chocolate Cookie PuddingThis gorgeous layered, no-bake dessert is inspired by a Sri Lankan classic—chocolate cookie (biscuit) pudding. Instead of using only regular chocolate, I combined it with Mexican chocolate and then topped it all with marshmallows. There’s cinnamon and spices in the pudding, and cream and marshmallows on top. It’s like a decadent hot chocolate, but better!Makes one 8-inch (20-cm) cakeMexican Chocolate French Buttercream6 egg yolks3 eggs½ tsp ground cinnamon½ tsp cayenne pepper300 g (10.5 oz) granulated sugar½ tsp kosher salt455 g (16 oz) unsalted butter, softened 142 g (5 oz) bittersweet chocolate, melted142 g (5 oz) plain Mexican chocolate, melted 2 tsp vanilla extractStabilized Whipped Cream3 tbsp (44 ml) water1½ tsp (5 g) powdered gelatin2 cups (473 ml) plus 1 tbsp (15 ml) chilled whipping cream, divided½ cup (65 g) confectioners’ sugar1 tsp vanilla extractMexican Chocolate French ButtercreamPlace the egg yolks, eggs, cinnamon, cayenne pepper and granulated sugar in a metal bowl. Using a mixer, whisk until pale and frothy.Bring some water to a boil in a saucepan. Lower the heat to a simmer. Place the metal bowl over the simmering water and whisk continuously until the sugar has completely melted. If you’d like to pasteurize the eggs, bring the temperature of the egg-sugar mixture to 150°F (66°C) and retain the heat at this temperature for 10 minutes (remember to continuously whisk the egg yolks so that they don’t cook and harden!). Remove the bowl from the simmering water. Add the salt and whisk on medium speed until the bowl is cool to the touch (this is important—or it’ll be too hot for the butter, and will result in a runny frosting). Add the softened butter 1 to 2 tablespoons (15 to 30 ml) at a time, whisking well between each addition. The frosting will appear runny and broken, but keep adding all of the butter and it’ll become smooth and creamy. Melt the bittersweet and Mexican chocolates in the microwave or over a double boiler. Let cool. Add the cooled, melted chocolate and vanilla and whisk to combine. Keep the frosting covered until needed. Mix with a spatula to make it smooth just before using. Stabilized Whipped CreamWhen ready to assemble the cake, place the water in a small heatproof bowl and evenly sprinkle the gelatin over it. Set aside for 10 to 15 minutes to let the gelatin bloom. Microwave the bloomed gelatin in 10-second intervals, stirring in between, until the gelatin is completely dissolved (it’s important that you don’t let the gelatin boil). Add 2 cups (473 ml) of the chilled whipping cream, confectioners’ sugar and vanilla to a cold bowl. Whisk with the whisk attachment of your hand mixer on medium speed. Add the remaining 1 tablespoon (15 ml) of chilled cream to the hot, dissolved gelatin mix. Add this gradually to the cream that is being whipped (being careful to pour it near the whisk, so that the gelatin gets mixed in with the cream immediately!). Whisk on medium speed until you get soft peaks, and use it immediately.(continued)Next >