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   gashimka

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, 03 2013 . 19:50 +
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Chocolate Cake

 
This recipe was bookmarked many months ago. I was browsing for a super moist and super chocolate cake recipe and came across this site: http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake?pager.offset=100 which featured the "Ultimate Chocolate Cake" by Angela Nilsen.
 
 
Her recipe:
 
  • 200g good quality dark chocolate , about 60% cocoa solids
  • 200g butter , cut in pieces
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour (I used self-raising)
  • 1⁄4 tsp bicarbonate of soda (I used 1/8 tsp)
  • 200g light muscovado sugar (I used 150g dark )
  • 200g golden caster sugar (I used 150g caster sugar)
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate
 
For the Ganache:
 
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
 
 
Her Method:

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
 
 
 
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, 03 2013 . 19:49 +
_ [ + !]

Black and White Marble Cake with Chocolate Curls

 

 
 
 
 
The final touch was a sprinkling of pretty white and dark chocolate curls all over the cake.
 
I didn’t get to taste this one since she picked it up to take to work – although Jamie kept trying to sneak a taste – but one of her coworkers described it as “sinfully delicious.”  Just what I was hoping for!








Black and White Marble Cake
printable recipe
 
Cake:
  • 2 white cake mixes
  • 1/2 cup all-purpose flour
  • 2 1/2 cups milk
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 6 eggs
  • 3 ounces bittersweet chocolate, melted
  • 2 tablespoons unsweetened cocoa powder

Salted Chocolate Buttercream:
  • 1 cup (2 sticks) salted butter, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons milk

Vanilla Buttercream:
  • 1 1/2 cup (3 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 3 tablespoons meringue powder
  • 1 1/2 teaspoons clear vanilla
  • 3 tablespoons milk

Extras:
  • White and Dark Chocolate Curls

 
Bake the Cake:
Preheat oven to 350; spray an 11x15x2 inch sheet cake pan with non-stick spray, then line with parchment paper and spray the paper with non-stick spray as well.  Note: Instead of a sheet cake, you can also use four 8 or 9-inch round pans for a tall layer cake, or cut the recipe in half and use just two round pans.
 
In the bowl of your stand mixer fitted with the paddle attachment, combine the cake mix, flour, milk, oil, vanilla and eggs on low speed to combine, then on medium speed for 3 minutes, scraping the bowl once.  Spoon 2/3 of the batter into the pan.  Stir the melted chocolate and cocoa powder into the remaining 1/3 of batter.  Dollop the chocolate batter over vanilla batter and swirl with a knife then smooth out the top.  Bake the sheet cake for 32-36 minutes, or the round pans for 22-25 minutes, until a toothpick in the center comes out clean.  Cool in the pan on a wire rack for 30 minutes, then turn out onto the rack, cover loosely with a clean kitchen towel and cool completely before frosting.
 
Make the Buttercream:
Salted Chocolate: In the bowl of a stand mixer fitted with the whisk attachment, mix the butters on low speed to combine.  In a separate bowl, combine the cocoa powder, powdered sugar and meringue powder.  Add to the mixing bowl with the mixer on low.  Add the vanilla and milk, then increase speed to medium high and whip for 4-5 minutes until very light and fluffy.
 
Vanilla: In the bowl of a stand mixer fitted with the whisk attachment, mix the butter on low speed.  In a separate bowl, combine the powdered sugar and meringue powder.  Add to the mixing bowl with the mixer on low.  Add the vanilla and milk, then increase speed to medium high and whip for 4-5 minutes until very light and fluffy.
 
Frost the Cake:
Frost the cake all over with a thin crumb coat of the chocolate buttercream.  Spread a thicker, smooth layer over the top (the sides do not need to have much chocolate frosting, since you will be piping vanilla flowers all over the sides).  After frosting the cake with chocolate, you should have at least half a cup left for the dots in the center of the flowers.
 
Fill a piping bag fitted with a large drop flower tip (Wilton #2D) with the vanilla buttercream.  Pipe drop flowers all around the sides of the cake and around the top edge, refilling the bag as needed.  Change the tip to a rose tip (Wilton #104) and pipe three roses to place in the center of the cake.  Fill a piping bag fitted with a small round tip (Wilton #4) with chocolate buttercream and pipe chocolate dots in the center of each flower.  Finish the cake by sprinkling it with white and dark chocolate curls or shavings.
 
 
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, 03 2013 . 19:47 +
_ [ + !]

Double Chocolate Mousse Layer Cake

 


Vegan Double Chocolate Mousse Layer Cake

Chocolate cake, layered with chocolate mousse, topped with chocolate ganache and white chocolate curls, yes, all vegan!
 
Vegan Double Chocolate Mousse Cake
 
Phew, this might just be my most mammoth blog post ever! It was my son's 8th birthday yesterday and I've been thinking what kind of cake to do him for awhile now. Ever since his epic vegan burger cake from last year it's been kinda hard to think of things that can top it! I had intended to do something else 'fun' with fondant, like the burger cake, but first couldn't find the coloured fondant I used last year; then when I did find it noticed that they changed companies and that it was not only no longer vegan friendly but not even vegetarian!! This didn't make it impossible, I would have to buy ready made plain fondant and colour it myself with vegan colours, but I really wasn't into doing that! So......I decided to just make him a regular cake but make it rather extravagant, all chocolate, uber-rich and over the top. After all, if anyone can have no problem eating so much sugar, it's an 8 year old ;)
 
This is basically a combination of two types of cakes I've already done. The cake itself is really just the 'wacky cake' that's out there and the one I used in my quadruple layer chocolate cake, and the mousse filling and ganache topping taken from my chocolate mousse dome cake . I then decided to have a go and making some white chocolate curls to decorate the top. It was my first time making curls, and I love that I had to buy a cheese slice to make them! They turned out ok, some looked better than others as it was so dependent on the chocolate being just soft enough, but looked the part in the end :) This took me 2 days to make but I really could have done with 3!! So if you fancy having a go here are the step by step instructions:
 
Chocolate Cake:
 
375g plain flour
300g caster sugar
1 tsp salt
2 tsp baking soda
60g unsweetened cocoa powder
3 tsp vanilla extract
160ml vegetable oil
2 Tbsp vinegar
480ml cold water
 
Preheat oven to 180C / 350F and line the bottom of a high sided 7 or 8" non stick cake pan with a removable bottom or springform sides. Combine all the dry ingredients in a large bowl. Mix together all the liquid ingredients separately. Make a well into the dry and add the liquid and whisk until it all just comes together. Pour into the prepared pan and bake for about 1 hour 10 minutes. This cake normally just takes half an hour to cook, but as this recipe is doubled and being cooked in 1 pan, not 2, it takes a lot longer to cook. I had to cover it with foil after 1/2 hour to ensure it didn't over cook on top and had to keep checking it with a toothpick. Remove from the oven, place on a wire rack and let fully cool in the pan. Best to leave it overnight.
 
 
Chocolate Mousse Layers:
 
300g dark vegan chocolate
1 1/2 tsp vanilla extract
3 Tbsp icing sugar
300ml soya whipping cream, in a carton, chilled
3 Tbsp Kahlua, yup, in my child's cake....oh the shame!
 
Melt the chocolate and set aside to get to room temperature. Whisk up the whipping cream with the icing sugar until light and airy. When the chocolate is still melted but no longer hot and more or less similar in temperature to the cream, whisk it in quickly. It's important to do this fast so that the chocolate doesn't seize up, it will also seize up if the temperature difference between the two is too great. Next whisk in the vanilla and Kahlua.


 
Assembly:
 
Take the pan that you baked the cake in and fully line it in cling film.


Place the top 3rd of the sliced cake and place it upside down into the cake pan.


Spoon over half the mousse and level it out. Place the middle slice of cake over top the mousse, then add the other half of the mousse.




Now place the bottom slice of cake on top, or whatever slice has the smoothest top for you as this will be the top which you want as flat as possible. Wrap the excess cling film over the top, gently press down to get out any bubbles in the mousse, and add more cling film if necessary to fully cover the cake.
 

Place it in the fridge for the mousse to set - about 3 hours.
 
When set, remove from the fridge and gently pull it out of the cake pan by the cling film.


You may notice some of the mousse sticks out a bit more than the cake. If it does take a palette knife and smooth the mousse all around so that it's nice and even.

Now, make your ganache:
 
Chocolate Ganache:
 
200g dark vegan chocolate
170 ml oat cream
20g extra virgin coconut oil, in the solid state, or a vegetable fat like trex
2 tsp kahlua (again!)
 
Finely chop the chocolate and place in a large bowl. In a small saucepan heat up the cream and fat until it melts and it all just comes to the boil. Quickly pour over the chocolate, leave it a few seconds then whisk it up until smooth and glossy. Whisk in the kahlua. Leave it out at room temperature, stirring now and again until it thickens up slightly. It will be too runny to pour over the cake right away, you want it pourable but thick enough that it will coat the cake nicely.
 
When it's ready, place the cake on a wire rack with some baking paper underneath to catch any drips. Now simply pour the ganache all over the top and using a palette knife push it over the sides and around the cake. When it is all covered check for any missing bits, or lumps and smooth it out. The ganache does start to set quite quickly, if it gets a bit too thick on the cake you can dip your finger in some warm water to smooth out any lumps or bumps.
 
White Chocolate Curls:
 
You will only use about 100g of white chocolate for the cake, but you will need to melt about 300g in order to make the curls.
 
300g vegan white chocolate buttons
 
Melt the buttons in the microwave until smooth. Pour into a flat pan with small sides in a rectangular shape that you will be able to run a cheese slice over to get curls. I used a jelly roll pan but made it smaller with some foil, otherwise it would have needed even more chocolate to fill up!


Pop this into the fridge to harden. To make the curls you will need to bring this back up to room temperature, if the chocolate is too hard you won't get curls, just shavings, and if it's too soft your curls will be too thick. You can see in my pictures that I ended up with both those and some just right - it's all experimental!! You simply run the cheese slice over the surface with good, even pressure, try a few and you'll soon realize how much pressure to use and how soft the chocolate will need to be.
 
Once your curls are made simply place on top of your cake in whatever design you like. I opted for a circular fashion but I'm sure they would have looked good just piled on on top :) It's also best to place these on while the ganache is still soft so that they have something to stick too.
 
Then, that's it! Two or three days later, your done! Now, servings, we first cut this into 12ths but found as it's so rich and sweet that they were too big, so 16th's or more would be best - the smaller the better really ;) Keep in the fridge and bring slices to room temperature before serving.
 
Vegan Double Chocolate Mousse Cake
 
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(0)

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, 03 2013 . 19:42 +
_ [ + !]



 
 
The Perfect White Cake
 
Vertical Ombre Ruffle Cake by iambaker.net
 
 
 
 
 
 
 
 
Bolton Clandestine Cake Club - One
 
 
Vegan Double Chocolate Mousse Layer Cake
 
IMG_6969.stamp
 
 
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(0)

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, 03 2013 . 19:41 +
_ [ + !]

The Best Chocolate Cake

IMG_1247.scake

 
 

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  •  

Instructions

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the
  2. bowl and mix until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
 
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