For the 4th, "All day, all night, MaryAnn"

That was the first thing that popped into my mind when I discovered the MaryAnn cake!

The cake has nothing to do with the song and I actually don't know where its name came from, but after having made it now many times, it has become one of the most favorite desserts and often requested. It's pretty versatile as you will see and any variation of it is sure to be a hit!

Both versions came from the Williams and Sonoma site, and they are basically the same with a slight variation in the chocolate one. Both are baked in a "Maryann pan" which is a pan with a convex top. After baking and when the cake is released from the pan, you have a hollowed-out area for the filling of your choice. So, in honor of our Independence Day celebration, here is the first rendition that you may want to make for the 4th! I've followed it up with the second version which is chocolate and Kal's favorite!

Version #1 and right in time for the 4th of July!

The recipe is from Williams-Sonoma and uses the Mary-Ann pan but you could substitute any 9-inch pan that's at least 2 inches deep. The nice thing about this pan is that is has the room for the filling and the fluted edge that makes a beautiful presentation. In this version it's a light white cake filled with berries and a mascarpone - whipped cream topping.

Ingredients for the cake

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon of salt

1 cup (2 sticks) of butter, room temperature

1 1/2 cups of sugar (I always cut the sugar and, in this case, would use 1 cup)

4 eggs

2 teaspoons vanilla

1 cup of milk

Whip cream stabilizer ( optional)

Ingredients for the topping

2 cups of mixed berries (strawberries, raspberries, blueberries,)

2 tablespoons powdered sugar

6 oz of Mascarpone cheese, room temperature

1/4 teaspoon of vanilla (I add a little more because I like vanilla)

1 cup of chilled heavy cream, beaten to soft peaks

Instructions

Heat over to 350 F. Grease and flour the pan. Tip. I use Baker's Joy spray. This way I can get into every nook and cranny of the pan. Make sure every spot is covered otherwise the cake will stick.

In a medium bowl mix the butter until it is smooth and creamy. I use my Kitchen aid mixer for this. If you don't have one, put the butter in a medium size bowl and beat with a handheld mixer on medium speed. Beat for about 1-2 minutes. Reduce the speed to low, and gradually add the sugar, beating until blended. Increase the speed to medium - high and keep beating until the mixture is light and fluffy, about 3-5 minutes, occasionally stopping to scrape down the sides of the bowl.

Add the eggs, one at a time, again, occasionally stopping to scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low. Add in the baking powder and salt and mix to combine. Add the flour in three additions, alternating with the milk and beginning and ending with the flour.

Pour the batter into the prepared pan and bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cook for at least 15 minutes. When the pan is cooled down so you can touch it to invert it, carefully invert it on the wire rack and cool down for at least an hour. Do not attempt to turn this onto the wire rack if it is at all hot. It must be cool to invert.

Just before serving, prepare the topping. Beat the mascarpone, vanilla, powered sugar and

heavy cream until it forms soft peaks. I chill a bowl and beaters in the freezer for this. I also add one to two tablespoons of whip cream stabilizer. This prevents the whip cream from "weeping" or getting flat) Spoon the mixture into the well of the cake and spread to cover. Arrange the berries on top of the mixture and dust with confectioners' sugar.

Here's the second version that I have made countless times and is always a hit.

Again, courtesy of Williams and Sonoma with a slight variation in the chocolate ganache.

Ingredients for the cake

3/4 cup of unsweetened cocoa powder, plus more for dusting

2 1/4 cups all-purpose flour

1 1/2 teaspoons of salt

2 1/4 cups of granulated sugar (again, I cut the sugar in half)

2 cups of boiling water

12 tablespoons of butter of butter (1 1/2 sticks, unsalted and melted)

3 eggs

2 1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

For the Ganache

9 oz semi-sweet chocolate finely chopped (I have used semi-sweet chocolate chips)

1 cup of heavy cream

Garnish 3/4 cup of sliced almonds lightly toasted (I use Mariani's sliced almonds right out of the bag)

Instructions

Position a rack in the lower third of the oven

Pre heat over to 350 F

Grease your MaryAnn cake pan. I use Baker's Joy because you need to get into every nook and cranny) and dust with cocoa powder.

To make the cake:

1. Sift the flour, salt and baking soda in a bowl or over a sheet of wax paper. Set aside.

2. In a large bowl, whisk together the 3/4 cup of cocoa powder, sugar and boiling water. Set aside.

3. In a small bowl whisk together the butter, eggs and vanilla. Pour into the cocoa mixture and whisk to combine. Wisk in the flour mixture in two additions.

4. Pour the batter into the MaryAnn pan and stir in the one cup of chocolate chips.

5. Bake about 45 minutes until the cake springs back, and a toothpick comes out clean.

6. Transfer the cake to a wire rack and let cool for at least 15 minutes. When the pan is cool to the touch, invert pan on wire rack, lift off pan and let cool completely. Do invert the cake if it is hot. To make the Ganache

Put the 9 oz of chocolate in a small bowl.

Heat the cream in a small saucepan over medium heat until bubbles form around the edges of the pan. Pour the cream over the chocolate and let stand about a minute. Then slowly whisk until smooth. Pour the chocolate into the well of the cake. Using an offset spatula, spread evenly. Sprinkle the almonds in a once inch band around the ganache. Refrigerate for at least 30 minutes to set the ganache.

There you have it. You could also use a custard filling for the well of the cake or a lemon curd. Let your imagination soar with this. The possibilities are endless!

Liz❤️

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