Tuesday, October 11, 2011
Tuesday, September 27, 2011
Double Chocolate Layer Cake
1-3/4 c. all-purpose flour
2 c. sugar
3/4 c. unsweetened cocoa powder, plus extra for dusting
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
1/2 c. vegetable oil
2 large eggs
1 tsp. vanilla extract
1 cup strong brewed coffee
Preheat the oven to 350°F. Grease two 8" or 9" round cake pans, then line the bottoms with parchment circles; grease the parchment. Dust pans with cocoa powder, tapping out any excess. Also makes one 13" x 9" sheet cake or approximately 24 cupcakes.
Combine the flour with the sugar, cocoa powder, baking soda, baking powder and salt together at low speed. Make a well in the center and add the buttermilk, oil, eggs, vanilla and coffee. Beat for two minutes on medium speed. Batter will be thin.
Pour the batter into the prepared pans (fill cupcake tins only 2/3 full). Bake for 30-35 minutes (20-25 min. for cupcakes), or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool in the pans for 15 minutes, then invert onto a rack to cool completely. Peel off the parchment paper.
Cream Cheese Frosting:
4 oz. (1 stick) unsalted butter at room temp. (substitute with vegetable shortening if cake will not be refrigerated)
16-24 oz. (2-3 pkgs) cream cheese (use the higher amount if you like a lot of frosting) at slightly cool temp.
1-1/2 c. sifted powdered sugar
1/2 tsp. vanilla
Beat butter and sugar together in a mixer until fully blended, add vanilla, then drop chunks of the cream cheese into the mixture and beat on high until smooth. You may need to refrigerate the frosting to stiffen it up for piping decorations.
6 oz. semisweet chocolate, coarsely chopped
2 sticks unsalted butter at room temp.
1 large egg yolk
1 tsp. vanilla extract
1 c. sifted powdered sugar
1 tbsp. instant coffee granules
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature. Beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the powdered sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Thursday, September 8, 2011
Sunday, April 24, 2011
I love my iGoogle reader panel. I can get a quick snapshot on the all the blogs I follow, which are legion. Often there's not enough time to read every single one, but damn, this post from Cafe Chocolada really caught my eye. It's an Apple Cake, but I've never seen one like it. Very unusual but pretty, don't you think? It sort of reminds me of Japanese confections. Even though apples aren't a "spring" fruit, I think the decoration style is perfectly suited for spring. Maybe make a charlotte/trifle thing with strawberries or ?? In any case, check this blog out -- the photos are just gorgeous.
Thursday, March 31, 2011
2 large egg yolks
2/3 cup lime juice
1 tsp. finely grated lime zest
Wednesday, February 23, 2011
I must be entering a certain astral cycle that involves brownies. Please let me explain. First, because I'm in the midst of a mild infatuation with Steve Marriott (the late Small Faces/Humble Pie frontman), I was wondering why I couldn't remember a single blessed thing about a Humble Pie concert I knew I went to in the 70s. A quick check of my diary revealed that concert happened in November 1973 at the Forum in L.A. and included Foghat and the James Montgomery Band. And also those wonderful relics of hippiedom "magic brownies." Aha! Well, that explains the memory loss. One of the last things I remember about 1973 was discovering how much easier it was get magic brownies into a concert than joints. Um, yeah, well, after that things get kind of fuzzy.