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Archive for the ‘Chocolate cakes’ Category

3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
4 large eggs, room temperature
3/4 cup sugar
1 tbsp vegetable oil
2 tbsp buttermilk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp red food coloring

Preheat oven to 350F. Line a jelly roll pan (approximately 17″x12″x1″) with aluminum foil and grease it well with some vegetable oil or cooking spray.
Sift together sifted cake flour, cocoa powder, baking soda and salt into a small bowl. Set aside.
In a large bowl, beat the eggs together with an electric mixer on high speed. Once they are frothy, slowly add in the sugar. Beat until light, approximately 5 minutes. Beat in the vegetable oil, buttermilk, vinegar, vanilla and red food coloring. Working steadily, but gradually, mix in the cocoa mixture with the electric mixer at a low speed.
Pour batter into prepared pan and bake for 12-15 minutes, until cake springs back when lightly pressed in the center.

While cake is baking, sift some confectioners’ sugar onto a large, clean dish towel. When you remove the cake from the oven, carefully flip it over onto the dish towel. Peel off the foil (it should come off easily because it was greased) and roll the cake up in the dish towel, beginning with a short end.
Place cake, hot but wrapped in the towel, seam-side down on a wire rack to cool completely (at least 1 hour).
Prepare filling (below) while it cools.

Cream Cheese Filling
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
3 cups confectioners’ sugar
1 tsp vanilla extract

Beat all ingredients together until light and spreadable.
When cake is cool, gently unwrap it and spread the inside with the filling. Re-roll and place on a serving platter. Dust with more confectioners’ sugar before serving.
Serves 8-10.
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3 cups unbleached all-purpose flour
2 cups sugar
1/3 cup unsweetened cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 1/2 tbsp vinegar
1/2 cup vegetable oil
2 cups cold water
1 tbsp coffee powder

Preheat the oven to 350F. Grease two 9-inch round cake pans, line with circles of parchment paper, and grease again.
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth. Divide evenly into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans on wire racks for 15 minutes. Turn cakes out of pans onto a plate (or another rack), remove parchment paper, and reinvert onto racks to cool completely before frosting.
If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.

Creamy Vanilla Frosting
1 1/3 cups milk (low fat is fine)
1/4 cup all purpose flour
1/2 tsp salt
1 1/3 cups sugar
1 1/3 cups butter, softened
2 tsp vanilla extract

Combine milk, flour and salt in medium saucepan with the heat turned off. Whisk until smooth. Cook over medium-high heat, whisking, until mixture thickens and comes to a boil (about 5-7 min.). Boil for 1 minute then remove from heat. Strain into a medium bowl and cover surface with plastic food wrap to prevent a pudding-like “skin” from forming. Cool to room temperature (about 1 1/2 hours).

When flour mixture is cool, beat together sugar, butter and vanilla in large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until frosting is creamy and light. Frost cake, putting a thin layer in the center, as well as on the top and sides.

(Makes enough for one layer cake)
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Chocolate Chip Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

1 cup (240 ml) milk or cream

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (170 grams) milk chocolate or semisweet chocolate chips

Topping:

1 tablespoon (15 grams) granulated white sugar

1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.
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Recipe:

2 ounces (55 grams) bittersweet or semisweet chocolate, chopped

1 tablespoon brewed coffee or espresso

2 1/4 cups (290 grams) cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (113 grams) unsalted butter

1 1/4 cups (250 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

3/4 cup sour cream

1/3 cup (80 ml) milk
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.

In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

In bowl of electric mixer, cream the butter. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.

With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.

After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well. Place the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don’t over mix or you won’t have that wonderful marble affect.

Bake for about 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.
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Ingredients:
Chocolate cake

4 egg white
4 egg yolks
160 gm. sugar
75 gm. cake flour
30 gm. corn flour
2 Tbsp. cocoa powder
1 tsp. baking powder

chocolate Butter cream:

125 gm. Butter
125 gm. margarine
80 gm. icing sugar
100 gm. melted cooking chocolate

Method:

(1) cake: Sift cake flour with cornflour, baking powder and cocoa powder.
(2) Whisk egg white until soft peak forms and then add in sugar gradually and whisk till sugar dissolved and mixture is thick and glossy.
(3) Drop in egg yolks, one at a time, making that it’s evenly combined before the next addition.
(4) Fold in flour mixture and pour mixture into an 8″ round cake tin.
(5) Bake at 175C for about 45 mins. or till skewer inserted in the middle comes out clean.
(6) Leave cake to cool on a wire rack.
(7) For chocolate butter cream, beat butter, margarine and icing sugar till light. Then pour in melted chocolate and mix till evenly mixed.
(8) Apply chocolate cream onto chocolate cake and decorate as desired.
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Ingredients:

4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour
1 tsp. Baking powder
85 gm. Cornoil

4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar

Method:

(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.
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