Sunday, June 15, 2008
Happy Father's Day
My father requested a cake for father's day. A chocolate cake with white (that's what he said) icing. The chocolate cupcake recipe I use is from Chockylit. I have tried to make it into a cake and it didn't turn out that well so I had to find another recipe. I took to my fellow daring bakers and Amn8rchick suggested this recipe. I used it with some changes and it turned out yummy.
makes two 9 inch cake and 12 cupcakes
2 cups hot water
1 cup unsweetened cocoa powder
1 tsp instant coffee granules
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour 2 cup of milk in a saucepan and place over medium heat. Do not bring to a boil, just bring it until you see small bubbles around the outside of the pan.
3. Grease two 9 inch round cake pans.
4. In medium bowl, pour hot milk over cocoa and coffee granules, and whisk until smooth. Let mixture cool.
5. Sift together flour, baking soda, baking powder and salt; set aside.
6. In a mixing bowl, cream butter and sugar together until light and fluffy.
7. Beat in eggs one at time, then stir in vanilla.
8. Add the flour mixture alternately with the cocoa mixture.
9. Spread batter evenly between the 2 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
I know my lettering can be better but I'm working on it! The dots are made out of candy melt.
6 large egg whites
1 1/2 cup sugar
1 1/2 cup (3 sticks) unsalted butter, room temperture
1 tbsp vanilla extract
seeds from 1 vanilla bean
1. In the heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 7 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 2 to 4 minutes more.)
4. Beat in vanilla and vanilla seeds. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
END VERDICT - 4 and 1/2 stars
While I didn't have any of the cake, I did have....um....several cupcakes. The cupcakes are yummy and have a good chocolate flavor. I just wish they were a little sweeter. The next time I make these I will probably add an extra 1/4 cup of sugar.
Until next time,