Chocolate Cakes
Tuesday, September 21st, 2010
Ingredients;
White Chocolate Icing
• 2 cups (500 mL) unsalted butter at room temperature
• 16 ounces (450 g) good quality white chocolate, melted and cooled to room temperature
• 2 cups (500 mL) icing sugar, sifted
• 2 teaspoons (10 mL) vanilla extract
• 1/4 teaspoon (1 mL) salt
White Chocolate Berry Wedding Cake
• 2/3 cup (175 mL) unsalted butter at room temperature
• 1 1/3 cups (325 mL) sugar
• 4 large eggs at room temperature
• 2 teaspoons (10 mL) vanilla extract
• 2 1/4 cups (560 mL) all-purpose flour
• 2 teaspoons (10 mL) baking powder
• 1/2 teaspoon (2 mL) salt
• 1 1/4 cups (310 mL) 2% milk at room temperature
• 8 ounces (240 g) white chocolate, chopped
• 3 cups (750 mL) mixed fresh berries
Cake Decorating
• 1 14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall
• 1 10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall
• 1 8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall
• 1 6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall
• 3 cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively
• 1 cake platter, at least 16-inches (40 cm) across
• untreated wooden doweling
• 1 offset spatula
• piping bags and tips
• small fondant leaf cutters
• green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
• cake wheel or Lazy Suzan
Royal Icing
• 1/2 cup (125 mL) warm water
• 4 1/2 cups (1125 mL) icing sugar, sifted
Directions;
White Chocolate Icing
In a stand-up mixer or in a large bowl with electric beaters, beat butter until fluffy. Beat in cooled melted chocolate on medium speed. Reduce speed and beat in icing sugar, vanilla and salt (icing will be a little soft). Chill for about an hour to set before using.
Icing can be made ahead and chilled for up to a week, or wrapped and frozen up to a month (thaw refrigerated). Once thawed, beat to make fluffy, then use.
White Chocolate Berry Wedding Cake
Preheat oven to 325 F (160 C). Grease and flour a 10-inch (25 cm) cake pan with 3-inch (8 cm) sides and line bottom with parchment paper. In a stand-up mixer or in a large bowl with electric beaters, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla. In a separate bowl, sift flour, baking powder and salt. Add flour to butter mixture in 4 additions, alternating with milk, blending well after each addition. Melt chocolate in a bowl over barely simmering water, stirring until almost melted. Remove from heat and continue to stir until melted. Pour warm chocolate into cake batter while blending. Pour into prepared pan and bake until a tester inserted in the center of the cake comes out clean, about 45 minutes. Allow cake to cool 30 minutes, then remove from pan to cool completely. Wrap cake and store frozen or at room temperature until ready to assemble.
To assemble, slice cake horizontally into three layers. Spread about 2/3 cup (150 mL) of icing on bottom layer, and spread 1/3 cup (75 mL) of icing on next layer. Sprinkle mixed berries over iced bottom layer and place next layer on top, with iced-side down, so that icing holds berries in place. Repeat with next layer. Ice outside of cake on top and sides to cover and level. Chill.
Cake Decorating
To prepare rolling fondant To tint fondant, add a little of the colour paste to a small ball (about ½ cup) of fondant and knead well. Add this ball to a larger portion of fondant (about 3 lbs, for the 14-inch, 1 ½ lbs for the 10-inch, 1 lb for the 8-inch and ½ lb for the 6-inch tiers) and knead by hand or in a mixer fitted with the paddle attachment (not electric beaters) Adjust colour as needed by adding more colour to intensify the tone, or more fondant to lighten the tone. This cake uses a darker green for the base, gradually working up to a pale green for the 6-inch tier.
Lightly dust your rolling surface with icing sugar and start by rolling the darkest green fondant for the 14-inch tier. Roll out a circle ¼ -inch (5 mm) thick. Keep remaining fondant covered at all times. Use your rolling pin to roll up fondant and lift it gently over the 14-inch (35 cm) tier Unroll fondant over cake and gently use your hands to adhere fondant to icing. Trim fondant from base of cake and rub surface of fondant in a circular direction to create a smooth surface. If any airpockets appear, use a pin to release the air and rub the spot gently with your finger to erase the hole. Repeat this process with the remaining tiers. Take advantage of trimmed excess fondant to cut out small leaf patterns with a small leaf cutter and set aside (it is OK if they dry out).
To stack tiers, they must be stabilized with wooden doweling. Insert a length of doweling into base tier, at least 4-inches (10 cm) from the outside edge. Mark on the doweling where the cake reaches and remove. Cut doweling at that mark and cut 4 more identical in length (this ensures the cake will sit level). Insert the dowelling into cake in a circle and gently place 10-inch (25 cm) tier on top. Repeat this step with the 10-inch (25 cm) and 8-inch (20 cm) tiers.
To transport a cake of this size and weight, it is recommend to take it in two pieces and assemble on-site. Stack the bottom 2 tiers together, and stack the top two tiers. To decorate cake, start with the bottom tier, wrapping with green ribbon. Fill a piping bag fitted with a small plain tip with green royal icing and pipe a stem design sprouting from the ribbon. Use royal icing to adhere leaves onto stem design. Repeat desired patterns and piping on each tier (use your own creativity or follow the photo of this cake for design inspiration).
Royal Icing
For royal icing, stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes Tint icing as desired. Cover surface of icing directly with plastic wrap and store at room temperature until ready to use.
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Saturday, September 11th, 2010
Ingredients;
1-1/4 cup butter
3/4 cup semisweet chocolate chips
4 medium eggs
1/2 cup sugar
3/4 cup flour
12 caramel candies
1/4 cup evaporated milk, divided
Directions;
Preheat oven to 325 degrees. Grease 12 muffins cups.
Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly.
Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about five minutes. Add f lour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about three minutes.
Fill prepared muffin cups two-thirds full. Bake the cakes for five minutes.
Meanwhile, combine caramels and 2-tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for eight minutes longer. Invert cakes onto individual serving plates.
Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes.
Goes well with flavored coffee for the adults, and chocolate milk for the kids.
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Friday, September 10th, 2010
Ingredients;
Cake
• 1 1/4 cups cake flour
• 1/2 cup unsweetened cocoa powder (best quality like Valrhona)
• 3 tablespoons ancho chile powder, optional
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup hot coffee
Whipped Ganache Filling:
• 2 cups heavy cream
• 1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona)
• 1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut)
• 1/2 cup toffee bits
Coconut Buttercream:
• 6 egg yolks
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
• 1 tablespoon vanilla extract
• 1/2 cup sweetened coconut milk (recommended: Coco Lopez)
• 2 pounds thick flaked unsweetened coconut (can be found at health food stores)
Cake:
Directions
Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and
line the bottoms with disks of parchment paper.
Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.
Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.
Whipped Ganache Filling:
Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.
Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.
Coconut Buttercream:
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.
Assembly:
Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.
Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for
about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the
cake.
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Sunday, August 15th, 2010
Ingredients;
800g (1¾lb) chocolate (70% cocoa fat)
20 large eggs
625g (1lb 6oz) caster sugar
450g (1lb) ground almonds
3 level tbsp ground coffee
For the chocolate truffle filling
500g (1lb 2oz) chocolate (70% cocoa fat)
750ml (1¼ pints) double cream
For the chocolate marzipan
2 x 500g pack ready-made white almond marzipan
3½ level tbsp cocoa powder
3 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
6 level tbsp apricot jam
4 level tbsp cocoa powder
Directions;
Follow the recipe as indicated in the Dark Chocolate Truffle Cake recipe, with the following exceptions…
For the 25.5cm (10in) cake, at step 2 separate all but four of the eggs, then proceed as normal.
For the 30.5cm (12in) cake, at step 2 separate all but six
For the 35.5cm (14in) cake, separate all but eight
In step 4 of the cake recipe, you’ll need to use a food mixer with a whisk attachment – a handheld mixer won’t be able to cope with the large quantity of egg whites.
You will need a large food mixer – the bowl should have at least a 4 litre (7 pint) capacity. Two extra mixer bowls would be handy to put the cake mixture in while you’re whisking the egg whites for the larger cakes, but otherwise just have an extra-large basin to hand.
The cooking times are generous. For softer cakes (which may be more difficult to handle), reduce the coking time by 30min for each cake.
For step 2 of the recipe, roll out the marzipan to about 51cm (20in) square for the 25.5cm (10in) cake. For the two larger cakes we recommend that you roll out a square slightly larger than the top of the cake, then separate panels for the sides. Mould the edges together and trim with scissors for a neat finish.
Brush the tops of the marzipanned cakes with warmed apricot jam, then dust the top of the cake thickly with cocoa powder. For a glossy finish, brush the sides of the cakes with remaining apricot jam – this can be retouched when the cake is in position.
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Thursday, August 12th, 2010
Ingredients
• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting, recipe follows
• Crushed pecans, for garnish
Directions;
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
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Sunday, August 8th, 2010
Ingredients:
* 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
* 1/4 cup cake flour
* 1 1/3 cups water
* 1/4 cup canola oil
* 2 teaspoons clear vanilla
* 1 teaspoon butter flavoring (optional)
* 3 egg whites
* 1 box of White Chocolate Instant Chocolate Pudding Mix (4 ½ c box)
Directions;
Beat on low until liquid is incorporated. Increase speed to medium speed until all ingredients are incorporated. The batter for this wedding cake recipes will be as thick as pudding and will be silky and fairly smooth.
Grease and flour 2 9-inch cake pans. Pour into greased and floured pans. Bake at 325° for 40- 45 minutes or until cake tests done. Do not overbake.
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Monday, July 30th, 2007
butter, for greasing
200 g white chocolate, chopped
250 g butter, chopped
2 cups caster sugar
1/2 cup milk
1 orange, zest finely grated
1 3/4 cups plain flour
1/2 cup self raising flour
1/3 cup Grand Marnier
2 eggs, lightly beaten
(more…)
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Monday, July 30th, 2007
ingredients
For cake
Nonstick vegetable oil spray
1 2-pound box cake flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 cups sugar
3 1/2 cups water, room temperature
6 large egg whites
12 ounces bittersweet chocolate bars, cut into 1/4-inch pieces
(more…)
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Monday, July 30th, 2007
Ingredients
1 box chocolate cake mix
3 eggs
1/2 cup vegetable oil
1/3 cup water
6 ounces semisweet chocolate chips
Chocolate Frosting
1/4 cup raspberry jam
2 pints fresh raspberries
(more…)
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Monday, July 30th, 2007
Ingredients
For cake layers:
13/4 cups unsweetened cocoa powder (not Dutch-process)
13/4 cups boiling water
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
one 8-ounce container sour cream
1 tablespoon plus 1 teaspoon vanilla
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
(more…)
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Monday, July 30th, 2007
Ingredients
Cake Layers
4 cups orange juice, room temperature
4 ounces unsweetened chocolate, finely chopped
6 cups sifted cake flour
1 1/3 cups unsweetened cocoa powder
4 teaspoons baking soda
2 teaspoon salt
1 teaspoon baking powder
2 cups (4 sticks) unsalted butter, room temperature
6 cups sugar
8 large eggs, room temperature
2 tablespoons (packed) grated orange peel
2 tablespoons vanilla extract
2 cups miniature semisweet chocolate chips (about 12 ounces)
(more…)
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