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Saturday, June 14, 2014

Double Chocolate Black Forest Cake

Chocolate Cake
  • 2 cups sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup soured milk (just add a tablespoon of lemon juice or plain vinegar to a cup of milk)
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured (or dusted with cocoa) 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.
Whipped Chocolate Ganache
To prepare the filling/frosting, melt together in a double boiler

  • 3 cups dark chocolate chips
  •  1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
Transfer to a large mixing bowl.
In a separate bowl, whip to firm peaks:

  • 2 cups whipping cream
Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 
At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Vanilla Whipped Cream
  • 2 cups whipping cream
  • 4 rounded tbsp icing sugar (powdered sugar)
  • 2 tsp vanilla extract
Whip together to firm peaks.
  • 1 pound ripe fresh cherries, pitted
  • chopped chocolate for garnish

To construct the cake, split the two layers of cake into four using a sharp serrated bread knife. Place the first layer of  cake onto the cake plate and cover with a little of the vanilla whipped cream followed by the next layer of cake. Spread a thin layer of the whipped chocolate ganache on this layer and place a layer of pitted cherries on top followed by more whipped ganache to completely cover the cherries.
Add the next layer of cake, more of the vanilla whipped cream and the final layer of cake. Frost the entire outside of the cake with the remaining whipped ganache frosting and place another layer of pitted cherries on top of the cake. Garnish with borders of vanilla whipped cream and with chopped chocolate on the sides.
credit to : nlrockrecipes

Oreo Caramel Brownie Bombs

The base is partially pre-baked so you will want to have the brownie batter, caramel and broken Oreo cookies all prepared and ready to quickly top the base and get it back in the oven ASAP.
Chocolate Chip Base 
Cream until light and fluffy:

  • ½ cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
Beat well.

Sift together
  • 1 cup + 3 tbsp flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda

Add dry ingredients to the creamed mixture, folding to combine well. Fold in
  • ½ cup chocolate chips
Spread in the prepared baking pan and bake for 15 minutes at 350 degrees F. (325 degrees for glass bake ware) Remove from oven and immediately sprinkle with

Brownie Batter

  • 3/4cup all-purpose flour
  • 2 tablespoon cocoa powder
  • 1/4teaspoon salt
  • 1/2cup butter
  • 5 squares unsweetened chocolate
  • 3/4cup granulated sugar
  • ¼ cup light-brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Sift together flour, cocoa and salt. Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm. Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.

Pour batter over the Oreos and caramel, return to the oven and bake for an additional 15-20 minutes or until the surface of the brownie batter is no longer glossy. Cool completely.

Top with a drizzle of chocolate ganache if desired. Cut in 2 inch squares.

Chocolate Ganache
In the microwave, scald, almost to boiling:
  • 1/3 cup whipping cream
Pour over
  • 1 1/3 cups chocolate chips
Let stand for 5 minutes, then stir until smooth. Spoon the ganache into a Ziploc bag and using sharp scissors, snip a small corner of the bag off and pipe a thin stream of the ganache in a continuous circular pattern over the squares.

Mango Ginger Carrot Cake with Candied Ginger Cream Cheese Frosting

Preheat oven to 325 degrees F Grease and flour two 8 inch cake pans.

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 2 tsp powdered ginger
  • 2 tbsp fresh ginger root, finely grated
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrots
  • 1 cup fresh ripe mango, diced small
  • 1/2 cup chopped lightly toasted macadamia nuts (optional)

Sift together flour, baking powder, baking soda, cinnamon, nutmeg, powdered ginger and salt.

In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
Stir in the grated carrots, mango, grated ginger root (and nuts if you are using them.)
Fold in the dry ingredients by hand.

Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 30-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

Cream Cheese Ginger Frosting

  • 1/2 cup cream cheese
  • ½ cup butter
  • 2 tsp vanilla extract
  • 2 tbsp candied ginger (packed in syrup), very finely minced
  • 5 cups icing sugar (powdered sugar)
  • 1-3 tbsp milk (or ginger syrup from the candied ginger); only enough to bring the frosting to a spreadable consistency

Mix all the ingredients together and beat very well until smooth and fluffy. Add the milk or ginger syrup last to get the frosting to the right consistency.

If you can't find candied ginger, simply simmer gently 1/2 cup sugar and 1/2 cup water with peeled ginger slices in a small saucepan for about 20 minutes or until the liquid thickens to a cleat syrupy consistency. Watch this carefully, If you ignore it , it can burn quickly

credit to : nlrockrecipes.com

Lemon Marshmallow Coconut Cake

There are 5 elements to prepare for this cake; a vanilla cake, lemon syrup, toasted coconut, lemon curd and marshmallow frosting.
Vanilla Cake
  • 1 1/2 cups cake and pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
Cream together until fluffy:
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
Add, one at a time, beating well after every addition;
  • 4 eggs at room temperature
Beat in
  • 4 teaspoons vanilla extract
Gently fold in the dry ingredients in three equal portions, alternately with
  • 1 cup undiluted evaporated milk
When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into 2 well greased and floured 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.
Lemon Curd
In a mall saucepan combine:
  • 6 lightly beaten egg yolks
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • zest of two lemons, finely minced
Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from heat.
1/2 cup butter cut into small pieces
Stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
Lemon Syrup
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/2 cup sugar

Simmer slowly together for about 5 minutes. Cool completely.

Toasted Coconut

On a cookie sheet, sprinkle

  • 1 cup unsweetened dried coconut
Bake at 350 degrees for only a few minutes, tossing every couple of minutes until the coconut turns golden brown. Watch the coconut closely, it can burn very easily and quickly. 

Marshmallow Frosting

  • 4 egg whites
  • 1/2 tsp cream of tarter
  • 3 tsp vanilla extract
  • 1 1/2 cups sugar
  • ½ cup corn syrup
  • 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
To assemble the cake, split the two cake layers horizontally to create 4 layers of cake. Place the first layer on a cake plate and brush with 1/4 of the lemon syrup. Spread this layer with 1/2 of the lemon curd and top with a second layer of cake. 
Brush the second layer with 1/4 of the lemon syrup and top this layer with some of the marshmallow frosting. Top with another layer of cake and brush this third layer with 1/4 of the lemon syrup. Spread the remaining lemon curd over this layer and top with the remaining cake layer. Brush this final cake layer with the remaining lemon syrup.
Spread the remaining marshmallow frosting evenly over the sides and top of the cake. Finally press the toasted coconut onto the entire surface of the cake and serve.

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