Posts tagged chocolate cake
Cream = Happiness and Chocolate Cake
What do you do?

When you go to make something and don’t have enough of the right ingredients and you completely refuse to go the grocery one more time, what do you do?


I personally go to http://www.allrecipes.com/ and do a search with the ingredients on hand. What I had was ½ cup of light corn syrup and while I originally wanted to make marshmallows it would require a full cup.

It’s one thing to ask a neighbor for a cup a sugar

The probability of them having a half cup of corn syrup was pretty low. So I found a cake recipe and tweaked it. What’s cool is that it doesn’t have any leavening. I thought I'd do what I could in the microwave, mostly because I didn't want to clean the extra pot it would take to do a double boiler.

I must have case of lazy Sunday syndrome.

While at it, because I got all micro-wavy, which is so not my norm, I thought I’d to make ganache in there too. I am delighted it turned out. But how crazy it is that I actually have a half-pint of heavy cream in the refrigerator? I only buy it when I need it for something specific. I mean I always have chocolate, sugar, butter, flour and vanilla in the pantry. Doesn’t everyone? But cream? What a happy thing.

Funky Little Chocolate Cake
½ c. butter
½ c. light corn syrup
1 c. semisweet chocolate chips
½ c. white sugar
3 eggs
1 tsp. vanilla extract
1 c. all-purpose flour
½ c. mini chocolate chips


Microwave Ganache
½ c. heavy cream
3 T. butter
1 T. sugar
7 oz. semi sweet or dark chocolate chips or bits chopped fine

1 c. of crushed cookies or crispy rice cereal


____________________________________________________________________


Pre heat oven 350 degrees. Spray one 9 inch pan with cooking spray.

Microwave the butter and corn syrup in a 4 cup measure or something large enough that it won’t boil over. Make it super hot. Add the chips. Let sit a minute, stir until smooth. Cool a few minutes.


In a large bowl combine the sugar and eggs. Add the chocolate mixture, vanilla, flour and chips. Stir well, pour into pan and bake 30 minutes.


For ganache combine the cream, butter and sugar in a 4 cup measure. Get it super hot, make sure the sugar is dissolved. Add the chocolate, make sure it’s covered by the hot liquid. Let stand 3 minutes. Stir until smooth.

When the cake cooled and while the ganache is somewhat viscous (reheat gently if you must) add the cookies or cereal to the ganache. Pour over cake and spread.

What motivates you to get to the grocery store? Must you have a certain number of items on the lists or company coming over?
Layered Coconut Cake
Lovely Coconut Cake
September is a busy birthday month in my family. We aren't a large family by most measures so it's rare if there are two birthdays in a month. September has three! And that doesn't include my brother's girlfriend's son...so by extension there are 4!

My daughter splits the difference between my mother and father's birthdays. When we decided to do a blended party I asked daughter what kind of cake she'd like; the old folks could care less about the type of cake. Daughter however loves making decisions. She's obviously a Virgo, not a Libra. I kid, really she's soon to be twelve and that's bigger factor than her zodiac sign about her desire to be boss.

She wanted chocolate cake with coconut frosting! That excites me more than you might imagine. Her pallet is doesn't shoot much further than chocolate with chocolate. I was delighted with the idea of two happy flavors!

I love multiple layered cakes but find splitting round layers a chore and baking many skinny layers even more tiresome. I'm certainly okay with making a cake in a jellyroll pan and cutting layers, but a rectangle cake isn't always what a girl wants to serve. Birthday cakes are round after all, right? Imagine how giddy I was when I saw the idea of cutting a jellyroll cake into strips and building the cake layers on their side in a spiral! No layer splitting, one pan, round cake, and a thrilling up and down stripe which is completely unexpected when you cut into the cake!

The Cake



I just scanned my text and noticed that every paragraph ends in an exclamation point. Oh my. I suppose I'm pretty excited. I'll simmer down and share the recipe.

This is an old school Genoise with a simple syrup and a cooked frosting.

The Cake:
6 large eggs
1 cup sugar
1/2 cup flour
1/2 cup cocoa
1/2 cup melted and clarified butter
1 teaspoon vanilla

One 11x16 jellyroll pan, sprayed and lined with parchment that's sprayed again.
350 degrees.

Combine the eggs and sugar in the mixing bowl, heat over a water bath until they are lukewarm. Stir occasionally. They should be bright yellow. Beat at high speed for 5 minutes. Scrape regularly. Beat until it looks like whipped cream.
Sift the flour and cocoa together. Fold the mixture into the eggs a bit at a time. Add the butter and vanilla. Be careful not to over mix. Pour into prepared pan and bake 25 minutes or until it's lightly springy when touched. Cut the edges away from the sides of the pan.
If you wish, sprinkle the cake with powdered sugar and a tea towel while it cools.

Simple Syrup

1/2 cup turbinado sugar
1/2 cup water

Combine in a pot and simmer on the stove until the sugar is dissolved. Cool.

Cooked Frosting

1 1/2 cup coconut milk or cream (13.5oz can)
6 tablespoons flour
1/2 teaspoon salt
1 1/2 cup granulated sugar
1 1/2 cup butter (coconut shortening if you want to go vegan)
1/2 teaspoon vanilla

Shredded flake coconut for decoration.

 In a sauce pan add the coconut milk, flour and salt. Stir with a whisk and heat, scrapping the sides of the pan. Cook until you have a thick paste. Cover directly with cling wrap and cool. About an hour.

Cream sugar, butter and vanilla together until the crystals are dissolved and it's fluffy. Add the flour mixture and whip one minute more. The coconut milk will make the frosting an off white color. Add a tint or cover the cake in flaked coconut.

To assemble:

Unroll the cake and brush it with simple syrup. Cut the cake into equal width strips. Frost the first strip while it is still flat. Roll up and brush the under side as you roll with simple syrup. Set on cake plate. Frost the outside of the roll. Lift the second strip of cake. Carefully wrap the frosted cake with the 2nd strip. You will have syrup and frost a few inches of cake because the 2 strip is longer than circumference of the first strip. This is tricky but Genoise is sturdier than your typical box cake. Syrup and frost all exposed parts of strip 2. Pick up strip three and wrap it around 2. The two ends should meet. Gently, squeeze the cake together. Syrup and frost the sides and top. Press shredded coconut into the cake.

Chill and serve.


 
Doesn't it look so cool, with the slices up and down?