The Culinary Connoisseur
Chocolate Cake—Let’s Celebrate!
28
Jan
Jan
On January 27th the world celebrated its
hands-down, most popular, absolute favorite cake—chocolate! Yes, chocolate cake
is so popular it actually has its own holiday. If you would like to get in on
the fun, we’ve brought you some of our personal favorites.
hands-down, most popular, absolute favorite cake—chocolate! Yes, chocolate cake
is so popular it actually has its own holiday. If you would like to get in on
the fun, we’ve brought you some of our personal favorites.
Glazed Chocolate Bundt Cake
Simple and delicious!
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Simple and delicious!
4 eggs
2 cup sugar
1 cup canola oil
½ cup orange juice
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 scant teaspoon baking soda
¾ cup water
7 tablespoons cocoa
For the glaze:
1 cup confectioners’ sugar
1 tablespoon water
1 teaspoon oil
1 teaspoon cocoa
Preheat oven to 325 degrees F. Grease and flour a heavyweight 10 or 12 cup
bundt pan.
Beat together eggs and sugar until light in color. Add oil and vanilla and mix well. Stir together flour, baking powder and baking
soda in a separate bowl and add to mixer bowl.
Add water and orange juice. Sift
in the cocoa and mix until just combined.
Pour into prepared pan and bake 1 hour.
soda in a separate bowl and add to mixer bowl.
Add water and orange juice. Sift
in the cocoa and mix until just combined.
Pour into prepared pan and bake 1 hour.
Remove from oven and cool 15 minutes. Release cake from pan and continue cooling on
a rack.
a rack.
Make the glaze:
Stir together confectioners’ sugar, water, oil and cocoa
until smooth. Using a piping bag,
plastic squeeze bottle or a spoon, drizzle glaze over cake, making sure to get
to all the grooves.
until smooth. Using a piping bag,
plastic squeeze bottle or a spoon, drizzle glaze over cake, making sure to get
to all the grooves.
Perfect for the chocolate addict—a triple dose!
2/3 cups vegetable shortening
1 1/2 cups light brown sugar, not brownulated
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1/3 cup unsweetened cocoa
½ teaspoon baking soda
2 cups mini chocolate chips, approximately 16 ounces
3 ounces baking chocolate, chopped
Preheat oven to 350 degrees. Grease or line a 9” square pan.
Cream shortening, brown sugar, and vanilla until well
blended. Add eggs and combine. Stir together flour, cocoa & baking soda
in a separate bowl. Add dry ingredients
to creamed ingredients, mixing just until combined. Stir in chocolate chips.
blended. Add eggs and combine. Stir together flour, cocoa & baking soda
in a separate bowl. Add dry ingredients
to creamed ingredients, mixing just until combined. Stir in chocolate chips.
Spread batter into prepared pan using an offset spatula. Bake
20-25 minutes or until slightly firm to the touch. Do not over-bake. Cool for 10 minutes and cut into squares.
20-25 minutes or until slightly firm to the touch. Do not over-bake. Cool for 10 minutes and cut into squares.
Melt baking chocolate in a double boiler or microwave and
place the melted chocolate into a parchment cone piping bag or disposable
plastic piping bag. Snip off the bottom
of the bag. Drizzle bars diagonally with
chocolate. Allow to cool and dry completely. Store airtight.
place the melted chocolate into a parchment cone piping bag or disposable
plastic piping bag. Snip off the bottom
of the bag. Drizzle bars diagonally with
chocolate. Allow to cool and dry completely. Store airtight.
A cake made
famous around the world by a Brooklyn Bakery
famous around the world by a Brooklyn Bakery
1-1/2 cups
all-purpose flour
all-purpose flour
2 teaspoons
baking powder
baking powder
1/2 teaspoon
baking soda
baking soda
3/4 cup cocoa
2 large eggs
1/2 cup canola
oil
oil
1 cup sugar
1 cup packed brown
sugar
sugar
1 cup rice milk
1 cup strong
brewed coffee
brewed coffee
1 teaspoon
vanilla extract
vanilla extract
Frosting:
8 ounces
semisweet chocolate, chopped
semisweet chocolate, chopped
1/2 cup margarine,
cubed
cubed
1/3 cup hot
water
water
2 teaspoons
light corn syrup
light corn syrup
2 teaspoons
vanilla extract
vanilla extract
1 lb chocolate
custard
custard
Preheat oven to
325°. Line bottoms of two greased 8-in. round baking pans with parchment paper;
grease paper. In a small bowl, whisk flour, baking powder, baking soda and
cocoa.
325°. Line bottoms of two greased 8-in. round baking pans with parchment paper;
grease paper. In a small bowl, whisk flour, baking powder, baking soda and
cocoa.
Beat eggs, oil, and
sugars in the mixer. Stir in rice milk, coffee and vanilla. Stir in flour
mixture, just until combined.
sugars in the mixer. Stir in rice milk, coffee and vanilla. Stir in flour
mixture, just until combined.
Transfer batter
to prepared pans. Bake 35-40 minutes or until toothpick inserted in center
comes out clean. Cool in pans 10 minutes before removing to wire racks; remove
paper. Cool completely.
to prepared pans. Bake 35-40 minutes or until toothpick inserted in center
comes out clean. Cool in pans 10 minutes before removing to wire racks; remove
paper. Cool completely.
Make
frosting:
frosting:
In a double
boiler or a metal bowl over hot water, melt chocolate and margarine; stir until
smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup
and vanilla. Refrigerate 25-30 minutes or just until spreadable.
boiler or a metal bowl over hot water, melt chocolate and margarine; stir until
smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup
and vanilla. Refrigerate 25-30 minutes or just until spreadable.
Using a long
serrated knife, cut each cake horizontally in half. Place a cake layer on a
serving plate. Spread with half of the custard. Repeat layers. Top with a third
cake layer. Spread frosting over top and sides of cake.
serrated knife, cut each cake horizontally in half. Place a cake layer on a
serving plate. Spread with half of the custard. Repeat layers. Top with a third
cake layer. Spread frosting over top and sides of cake.
Crumble
remaining cake layer; sprinkle over top and sides of cake, pressing lightly to
adhere. Refrigerate leftovers. Yield: 8 servings.
remaining cake layer; sprinkle over top and sides of cake, pressing lightly to
adhere. Refrigerate leftovers. Yield: 8 servings.