Triple-layer sour cream chocolate cake

Cake
Flour, cake	3 cups +
Chocolate, unsweetened, finely chopped	9 ounces
Tea*, strong black, freshly brewed	2 cups
Vanilla extract	1 tablespoon
Eggs, room temperature	4 large
Oil, canola	1 cup
Sour cream, room temperature	1 cup
Sugar, granulated	3 cups
Baking soda	1 ½ teaspoons
Cinnamon, ground	1 teaspoon
Salt, fine sea	1 teaspoon
Ganache
Cream, heavy	1 ½ cups
Butter, unsalted, cut into 1-inch pieces	1 ½ cups
Sugar	½ cup
Salt, fine sea	½ teaspoon
Chocolate, semisweet, finely chopped	1 ½ pounds
Tea, strong black, freshly brewed	1/3 cup
Vanilla extract	1 ½ teaspoons
Cranberries
Cranberries, fresh	1 cup
Water	½ cup
Sugar, granulated	½ cup +

Cake

1. Preheat to 375°F, and position the racks in the center and lower thirds. 
2. Butter three 9-by-2-inch round cake pans, and line with parchment paper. 
3. Butter the paper, and dust the pans with flour; tap out excess flour. 
4. In a medium bowl, combine the chocolate with the tea and vanilla; let stand for 2 minutes, then stir until the chocolate is melted. 
5. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. 
6. Gradually whisk in the melted chocolate mixture until smooth. 
7. In the bowl of a stand-mixer fitted with the paddle, combine the flour with the sugar, baking soda, cinnamon, and salt; mix well. 
8. At medium speed, beat in the wet ingredients in three batches until just incorporated. 
9. Scrape down the sides of the bowl, and beat until the batter is smooth. 
10. Pour the batter evenly into the pans; gently tap the pans on the counter to release any air bubbles. 
11. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean; shift the pans halfway through baking. 
12. Let the cakes cool completely, then carefully invert onto a rack, and peel off the parchment paper. 

Ganache

1. In a medium saucepan, bring the cream, butter, sugar, and salt just to a simmer over moderate heat, stirring to dissolve the sugar. 
2. Remove from heat, and add the chocolate; let stand for 2 minutes, then stir smooth. 
3. Stir in the tea and vanilla. 
4. Let cool completely, stirring occasionally. 
5. Transfer one cake to a cake stand. 
6. Spoon one-fourth of the ganache on top and spread in an even layer. 
7. Top with another cake and one-fourth of the ganache. 
8. Cover with the third cake, and spread the remaining ganache over the top and side of the cake. 

Cranberries

1. In a small saucepan, combine the water and sugar, and bring to a boil; cover and set aside to cool completely. 
2. Toss the cranberries in the simple syrup, drain, and then chill for about 15 minutes. 
3. Roll the cranberries in the some sugar to coat, spread out on a plate, and then chill for an hour before serving. 

* For my brisk brew, I used 6 tablespoons of PGTips with 1200ml water.

Recipe adapted from Food&Wine Magazine, December 2015

Cherry-lemon shortbread with lemon curd

Curd
Butter, unsalted, room temperature	½ cup
Sugar, granulated	1 cup
Eggs, separated	2 large + 2 yolks
Lemon juice, fresh	½ cup + 2 tablespoons
Salt, kosher	1/8 teaspoon
Shortbread
Flour, all-purpose	2 cups
Lemon zest	1 tablespoon
Salt, kosher	1 teaspoon
Butter, unsalted, room temperature	1 cup
Sugar, confectioners’	¾ cup
Vanilla extract	2 teaspoons
Cherries, dried, coarsely chopped	¾ cup

Curd

1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. 
2. With the mixer running, add the eggs, one at a time. 
3. Beat in the juice and salt; the mixture will curdle. 
4. Transfer the mixture to a saucepan, and cook over moderately low heat, stirring constantly, until it is thickened and read 180F on an instant-read thermometer, about 10 minutes. 
5. Strain the curd through a fine sieve into a medium bowl. 
6. Press a sheet of plastic wrap directly onto the surface of the curd, and refrigerate until firm, at least 3 hours. 

Shortbread

1. Line two baking sheets with parchment paper. 
2. In a medium bowl, whisk the flour with the zest and salt. 
3. In another medium bowl, using a handheld mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. 
4. Beat in the vanilla, then beat in the dry ingredients until combined. 
5. Stir in the cherries. 
6. On a lightly floured surface, roll out the dough ¼-inch thick, then cut into 2-inch squares. 
7. Transfer to the baking sheets, and refrigerate for 1 hour. 
8. Preheat 350F. 
9. Bake the shortbread for about 20 minutes, rotating the pans halfway through, until golden. 
10. Transfer to a rack and cool completely. 
11. Serve with the curd.

Recipe adapted from Food&Wine Magazine, November 2015

Pumpkin parfaits

Pumpkin puree	1 cup
Mascarpone	8 ounces + 8 ounces
Sugar, confectioners’	¾ cup + 1 cup
Pumpkin spice	1 teaspoon
Salt	¼ teaspoon
Cream, heavy	1 cup
Cookies, chocolate wafer, crushed

1. In a large bowl, whisk together the pumpkin puree, 8 ounces mascarpone, 3/4 cup sugar, spice, and salt.
2. In another bowl, beat 8 ounces mascarpone, 1 cup sugar, and cream until soft peaks form.
3. Layer in a tall glass with the crushed cookies.

Recipe from Food&Wine Magazine, November 2015