Thursday 20 August 2015

Chocolate cake

Chocolate cake recipes:

This one is with mayonnaise

Cake:
  • 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2/3 cup unsweetened cocoa powder
  • 1 3/4 cups boiling water
  • 2 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1 cup (packed) dark brown sugar
  • 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Frosting:
  • 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • Special equipment: Three 8-inch-diameter cake pans with 1 1/2-inch-high sides

PREPARATION

For cake: 
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
For frosting: 
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature

Ingredients:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions:

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
  2. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).Pour batter evenly into prepared pans.
  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  4. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  5. Frost as desired.

Notes:

  • To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Chocolate Buttermilk Layer Cake

Once you pour the hot coffee into the batter, don’t be alarmed by its thinness.
“It’s definitely the thinnest cake batter I’ve ever worked with,” [Portland Baker
Melissa] McKinney says. As for the frosting, there’s no need to use fancy chocolate,
she says. “I just use semi-sweet chocolate chips and it comes out perfect.”
3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)*
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee*
1 tsp pure vanilla extract
24 oz. semisweet chocolate chips
1 1/2 cups heavy whipping cream
1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
3. To make the chocolate ganache frosting, create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

 

Wednesday 12 August 2015

Lemon sour cream cake with cream cheese frosting by Destitute Gourmet

Destitute Gourmet's recipe:

This moist cake is deliciously citrusy. You bake it simply in a 25 cm tin and serve dusted with icing sugar and a dollop of Greek yoghurt or Bake in a smaller deeper 20 cm tin and split into 3 layers for a celebration cake. Its delicous with lemon curd and lemony butter cream or cream cheese icing.

250g butter
2 cups sugar
6 eggs
4 tsp lemon zest
250g sour cream – use lite if you wish
2 cups pl flour
2 tsp baking powder

Glaze
Juice of 1 lemon combined with ¼ cup sugar

Cream cheese icing
250 g full fat cream cheese – don’t use lite cream cheese see cooks tip
2 ½ cups sifted icing sugar
a squeeze of lemon juice –to your personal taste
¾ cup lemon curd - optional
Pre heat the oven to 180° regular bake not fan.

In a large bowl cream the butter and sugar until pale and fluffy, use electric beaters if you have them.
Beat in the eggs 1 at a time then add the lemon zest.
Whip the sour cream with a fork until is it soft then mix it into the eggs, butter and sugar.
Sift in the flour and baking powder and fold in gently with a metal spoon.
Place in a greased and lined 20 - 25 cm cake tin.
For a 25cm cake bake 60 – 70 minutes or until a skewer inserted in the middle comes out clean. For a 20 cm cake reduce the temperature to 170 ° and bake for 1 hr 20 minutes or until a skewer inserted into the middle comes out clean. Pour the glaze over the warm cake, cover and let cool in the tin.
When cool split the cake into 3 layers, set aside the base of the cake to use as the top as it will be perfectly flat.
Beat the cream cheese until smooth then mix in the icing sugar and lemon juice. Spread one layer of the cake with lemon curd if using and then spread with 1/3 of the icing, place a cake layer on top and repeat with the curd and icing. Add the final layer, which was the base of the cake with the smoothest side facing up. Pile the remaining icing in the and spread it over the top working from the centre out to the sides. Chill the cake until required.
Cooks tip: Lite Cream cheese won’t hold its shape once beaten. It becomes very runny and will simply run off the cake even after refrigeration. Much as we love to use lighter options where we can, in the case of cream cheese icing its full fat or nothing.


Flowers: edible flowers brushed with egg white, dusted with castor sugar and air dried.