Sunday Sin Cake Recipes

SUNDAY SIN CAKE

Steps:

• Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans., While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers; spread to smooth over top. Let stand until completely cooled., Prepare filling by mixing pudding and milk; stir in two more packages of chopped cookies. Spread one-fourth filling over each layer; freeze layers until pudding is set, about 2 hours., Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder; beat until well blended. Reduce speed to low; slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes., Remove cake layers from freezer; stack and frost. Line bottom of cake with cookie halves. Top with toasted coconut and any remaining cookies. Microwave hot fudge sauce 1 minute; stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate; remove 30 minutes before serving.

TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE

Steps:

• CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
• STAGE 1.
• To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
• Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
• Set aside a small portion for balls with which to decorate the cake.
• Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
• STAGE 2.
• Preheat oven to 160°C/320°F.
• Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
• Sift flour, salt and spices together, then stir in fruit and peel.
• Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.).
• Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
• STAGE 3.
• Place half the mixture into a greased and lined cake tin.
• Place one pre-rolled round of almond paste over the top.
• Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
• Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
• Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
• Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
• STAGE 4.
• Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
• Remove and leave to cool.

QUICK SUNSHINE CAKE

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

BETTER THAN SEX CAKE II

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

CHOCOLATE CHURCH CAKE

Steps:

• Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
• Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
• Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
• Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
• Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
• When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
• Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

MIDNIGHT SIN CHOCOLATE CAKE

Steps:

• Preheat your oven to 350°F Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.).
• You'll need two 9" or two 8"cake pans for this cake.
• Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
• In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda.
• Stir with a whisk until combined and then slowly add the boiling water while whisking.
• This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa.
• Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil.
• Then remove from heat and allow to stand for a minimum of 10 minutes.
• This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
• Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs.
• Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
• When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.)
• Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds.
• Add the flour and continue to mix on low until combined.
• With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
• Divide the batter between your two pans and place in the oven on your baking stone.
• Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it.
• Allow the cake to cool for 10 minutes on a wire rack.
• Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
• Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.
• Mousse:.
• In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color.
• Place over a double boiler and whisk until slightly thickened.
• A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.
• Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon.
• Remove from heat and add the finely chopped chocolate.
• Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
• Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.
• Assemble your cake by placing one round onto your serving platter.
• Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake.
• Top with the second cake round, touching up the sides with an offset spatula if necessary.
• Place the cake in the refrigerator to keep cool and prepare the ganache.
• Ganache:.
• Measure out the chocolate into a bowl.
• Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate.
• Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring.
• When the time has passed, then you may gently stir the ganache until smooth.
• Pour the ganache onto the cake, smoothing over the top with an offset spatula.
• Return the cake to the fridge and allow the ganache to cool.
• When cool, you can put the finishing touches on the cake.
• Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip.
• Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• Keep the cake chilled until ready to serve.
• Then allow to stand for 10 minutes before cutting and serving.
• Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.