Oxheart’s Chocolate-Juniper Cake with Milk Jam Crème Fraiche

RECIPE FORUM Just Dessert Recipes
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Today’s Secret Recipe is for a rich and decadent dessert from Oxheart in Houston, Texas. At Oxheart they take Texas’ best ingredients and cook them in a focused and creative way. Everyone who has dined there raves about the wonderful flavors that chef Justin Yu creates.

They make a delicious chocolate-juniper cake topped with Milk Jam Crème Fraiche. The toasted juniper berries bring a unique flavor to this cake. The cake itself is moist and absolutely wonderful.

You can make your own milk jam crème fraiche by using this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Oxheart’s Chocolate-Juniper Cake with Milk Jam Crème Fraiche

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Ingredients:

  • Nonstick vegetable oil spray
  • 2 teaspoons (heaping) juniper berries
  • 1 3/4 cups all-purpose flour
  • 1 2/3 cups sugar plus more for coating
  • 1/2 cup plus 1 tablespoon natural unsweetened cocoa powder
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons baking soda
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 large eggs
  • Milk Jam Crème Fraiche

Baking Instructions:

  1. Preheat oven to 350°. Coat a 13x9x2″ glass baking dish with nonstick spray. Line bottom with parchment paper; spray parchment and set aside. Toast juniper berries in a small skillet over medium heat until aromatic, 2 - 3 minutes. Let cool. Finely grind in spice mill.

  2. Sift flour, 1 2/3 cups sugar, cocoa powder, salt, baking soda, and ground juniper berries into a large bowl. Whisk buttermilk, oil, eggs, and 1 Tbsp. plus 1 tsp. water in a medium bowl. Whisk wet ingredients into dry ingredients. Pour batter into prepared baking dish; smooth top.

  3. Bake cake until a tester inserted into the center comes out clean, 35 - 40 minutes. Let cool in pan on a wire rack. Cover and chill in freezer until frozen, about 2 hours. DO AHEAD: Can be made 3 weeks ahead. Wrap in 2 layers of plastic; keep frozen.

  4. Unwrap cake and invert onto a work surface; discard parchment. Using a long serrated knife, trim cake to form clean edges. Cut cake in half lengthwise, then cut each half crosswise into 1 1/4-inch wide bars.

  5. Heat a nonstick skillet over medium heat. Pour a layer of sugar onto a plate. Roll each bar in sugar, coating completely. Working in batches, caramelize cake in skillet, turning with tongs to brown evenly, about 30 seconds per side per batch (be careful; the sugar burns quickly). Serve warm, with Milk Jam Crème Fraiche.

Serves 8

Source: Bon Appetit

Until Next Time… Be Well!

RSN