Chocolate Cakes
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.
Posted in Chocolate Cakes | No Comments »
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.
Posted in Chocolate Cakes | No Comments »
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.
Posted in Chocolate Cakes | No Comments »
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…)
Posted in Chocolate Cakes, Non-Traditional Wedding Cakes | No Comments »
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…)
Posted in Chocolate Cakes, Fondant Wedding Cakes, Non-Traditional Wedding Cakes | No Comments »
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…)
Posted in Chocolate Cakes, Non-Traditional Wedding Cakes | No Comments »
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…)
Posted in Chocolate Cakes, Non-Traditional Wedding Cakes | No Comments »
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…)
Posted in Chocolate Cakes, Non-Traditional Wedding Cakes | No Comments »
