Lemon Layer Cake with Chocolate Fudge Frosting from Love & Olive Oil
03/23/2013
Lemon Layer Cake with Chocolate Fudge Frosting
Yield: 1 9-inch layer cake (halve for a 6-inch cake)
Total Time: 2 1/2 hours
Ingredients:
For Cake:
3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 cup whole milk, divided
5 large eggs
4 teaspoons lemon or Meyer lemon zest (from 4 medium lemons)
3 tablespoons lemon or Meyer lemon juice (from 4 medium lemons)
1 teaspoon vanilla extract
For Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup cocoa powder
4 1/2 cups powdered sugar
1/2 to 3/4 cup heavy cream, more or less as needed
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.
Bake for 30 to 35 minutes (about 25 minutes for 6" pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.
To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.
Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.
Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.
Lemon Layer Cake with Chocolate Fudge Frosting from Love & Olive Oil
03/23/2013
Lemon Layer Cake with Chocolate Fudge Frosting
Yield: 1 9-inch layer cake (halve for a 6-inch cake)
Total Time: 2 1/2 hours
Ingredients:
For Cake:
3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 cup whole milk, divided
5 large eggs
4 teaspoons lemon or Meyer lemon zest (from 4 medium lemons)
3 tablespoons lemon or Meyer lemon juice (from 4 medium lemons)
1 teaspoon vanilla extract
For Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup cocoa powder
4 1/2 cups powdered sugar
1/2 to 3/4 cup heavy cream, more or less as needed
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.
Bake for 30 to 35 minutes (about 25 minutes for 6" pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.
To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.
Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.
Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.
Lemon Layer Cake with Chocolate Fudge Frosting from Love & Olive Oil
03/23/2013
Lemon Layer Cake with Chocolate Fudge Frosting
Yield: 1 9-inch layer cake (halve for a 6-inch cake)
Total Time: 2 1/2 hours
Ingredients:
For Cake:
3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 cup whole milk, divided
5 large eggs
4 teaspoons lemon or Meyer lemon zest (from 4 medium lemons)
3 tablespoons lemon or Meyer lemon juice (from 4 medium lemons)
1 teaspoon vanilla extract
For Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup cocoa powder
4 1/2 cups powdered sugar
1/2 to 3/4 cup heavy cream, more or less as needed
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.
Bake for 30 to 35 minutes (about 25 minutes for 6" pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.
To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.
Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.
Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.
Butternut Squash Salad with Farro and Walnuts
03/17/2013
Butternut Squash Salad with Farro and Walnuts
Serves: 4-6

Adapted from Smitten Kitchen
Ingredients
- 1 medium butternut squash, peeled and 3/4" diced
- 4 T olive oil, divided
- Salt and freshly-ground black pepper
- 1 c farro (pearled, semi-pearled or regular)
- 1/2 c chopped walnuts, toasted
- 4 oz ricotta salata, crumbled (feta would also work)
- 1 T sherry vinegar
- 1 T water
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/2 small red onion, finely chopped
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, toss squash with 2 T olive oil and 1/2 tsp each of salt and pepper. Roast for about 20 minutes, stir, then 15 more minutes or until tender. Set aside to cool slightly.
- While squash is roasting, prepare pickled onions. In a small bowl, whisk together sherry vinegar, water, and 1/2 tsp each of salt and sugar until salt and sugar dissolve. Stir in onion. Let sit for at least 30 minutes, stirring occasionally to help pickle all of the onion equally. (It will be ready to go by the time you're ready to assemble the whole salad, but you could certainly make these earlier in the day and pop them in the fridge till you need them).
- Also while squash is roasting, cook farro in a large pot of simmering salted water according to package directions. (I use pearled farro from Trader Joe's, which took 10 minutes to cook). Drain and set aside to cool slightly.
- In a large bowl, mix together squash, faro, red onion and its brine, ricotta salata and walnuts. Toss with 2 T olive oil and season to taste with more salt and pepper (I added about 1/2 tsp salt and 1/4 tsp pepper). Serve immediately, or let it sit for days in the fridge because it just gets better and better!
Recipe by The Food Hound at http://www.thefoodhound.com/2013/03/16/butternut-squash-salad-with-farro-and-walnuts/
Butternut Squash Salad with Farro and Walnuts
03/17/2013
Butternut Squash Salad with Farro and Walnuts
Serves: 4-6

Adapted from Smitten Kitchen
Ingredients
- 1 medium butternut squash, peeled and 3/4" diced
- 4 T olive oil, divided
- Salt and freshly-ground black pepper
- 1 c farro (pearled, semi-pearled or regular)
- 1/2 c chopped walnuts, toasted
- 4 oz ricotta salata, crumbled (feta would also work)
- 1 T sherry vinegar
- 1 T water
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/2 small red onion, finely chopped
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, toss squash with 2 T olive oil and 1/2 tsp each of salt and pepper. Roast for about 20 minutes, stir, then 15 more minutes or until tender. Set aside to cool slightly.
- While squash is roasting, prepare pickled onions. In a small bowl, whisk together sherry vinegar, water, and 1/2 tsp each of salt and sugar until salt and sugar dissolve. Stir in onion. Let sit for at least 30 minutes, stirring occasionally to help pickle all of the onion equally. (It will be ready to go by the time you're ready to assemble the whole salad, but you could certainly make these earlier in the day and pop them in the fridge till you need them).
- Also while squash is roasting, cook farro in a large pot of simmering salted water according to package directions. (I use pearled farro from Trader Joe's, which took 10 minutes to cook). Drain and set aside to cool slightly.
- In a large bowl, mix together squash, faro, red onion and its brine, ricotta salata and walnuts. Toss with 2 T olive oil and season to taste with more salt and pepper (I added about 1/2 tsp salt and 1/4 tsp pepper). Serve immediately, or let it sit for days in the fridge because it just gets better and better!
Recipe by The Food Hound at http://www.thefoodhound.com/2013/03/16/butternut-squash-salad-with-farro-and-walnuts/
Blogging again!
02/17/2013
So it's February 2013 and it's been forever since we here at Food Wine and Design have posted original content. Bummer! But we have enjoyed keeping our FaceBook page updated and sharing all of the amazing posts, photos and creations of others in the Food Wine and Design community. Thanks for those and keep them coming! Things have been challenging on the personal front with family illness and corporate instability issues but this gorgeous photo of a country kitchen really inspired us to get back in the saddle! We have to enjoy the pleasures of life no matter what else is going on. So we're going to start posting pretty pictures and fun ideas again as much as possible. We invite you to join us in celebrating amazing FWandD again!
Don Roman Rioja 2007, fabulous find!
03/10/2012
We happened upon a wine tasting at Franco's in New Canaan, CT the other day where we got the chance to taste a nice rioja. It was good enough to jot down in our little wine notebook. We highly recommend it. Suave with body. Retails for $13.99 so a bargain as well. Enjoy.
Urban Entertaining: How to Make It Work
10/12/2011
With the holidays right around the corner, we thought you might enjoy reading Liza Utter's "Top Ten Tips" for urban party planning. Small space? No problem. Limited time? She's got it covered. Enjoy...and feel free to post pix from your next party on Food Wine and Design. We're excited to see how it goes!
http://www.huffingtonpost.com/liza-utter/urban-entertaining-tips_b_1000905.html
Let's Have A Real Nice Clam Bake
07/28/2011
By MARK BITTMAN
Published: July 28, 2011
http://www.nytimes.com/2011/07/31/magazine/mark-bittman-a-real-nice-clambake.html?_r=1
We're thinking maybe an "indoors clam bake" might be the way to go for an upcoming housewarming party. Wouldn't it be a cute theme? We're thinking rope-wrapped napkins and silverware, locally collected shell escort cards (with handwritten names on them like when we were kids), a big red ice-filled cooler of drinks, candles on sand in glass votives, the obvious menu of lobster, clams and corn and beach towels in the bathroom. All food, wine and design things beachy!