Feeds:
Posts
Comments

Posts Tagged ‘frosting’

Black Magic Chocolate Cake

Posted in Cake, Chocolate, Dessert, Frosting, tagged , , , , on May 1, 2016| 1 Comment »

Black Magic Chocolate Cake

Black Magic Chocolate Cake

I have been reading a lot about this cake on social media and it got so much praise that I simply had to give it a try. And I have to say that the rumors about this cake is true. This is an outrageously super duper delicious chocolate cake, and what’s more, it is pretty easy to make, and what’s even more, you can easily make and assemble this cake the day before you intend to serve it.

Just a note about springform pans. If the batter is thin, like the one in this recipe, the springform pan can leak a little. To prevent a mess you can a wrap a little foil around the outside of the pan, or you can simply just lay foil on the baking rack below the pan.

Black Magic Cake (serves 8-10)

Ingredients:

For the cake:

275 g all-purpose flour (9.7 oz or 4.5 dl)

425 g sugar (15 oz or 5 dl)

90 g unsweetened cocoa (3.2 oz or 2 dl)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla sugar

2 eggs, at room temperature

8.5 fl oz fresh brewed cooled coffee (2.5 dl)

8.5 fl oz milk (2.5 dl)

4.2 fl oz vegetable oil (1.25 dl)

For the frosting:

17 fl oz heavy whipping cream (5 dl)

185 g sugar (6.5 oz or 2 dl)

52 g unsweetened cocoa (1.8 oz or 1 dl)

1 tsp vanilla sugar

Directions:

To make cake: Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round spring-form pans with baking spray and line bottom of pans with parchment paper, set aside.

Sift together all dry ingredients and set aside. Combine eggs, cooled coffee, milk and vegetable oil in a bowl and beat to combine. Add dry ingredients to wet ingredients, start mixer on slow to combine and then increase speed to medium and beat for 2 minutes, dough will be very thin.

Divide dough into two equal portions and pour dough into prepared pans. Bake pans one at the time, or if baking both at the same time, rotate pans halfway through baking. Bake on middle rack for 30-35 minutes or until a toothpick inserted into middle of cake comes out clean. Allow cakes to cool completely in pans.

To make frosting: combine cream, sugar, cocoa and vanilla sugar in a bowl and beat until you have a thick mousse consistency.

Assembly: remove cooled cakes from pans. If cakes have a slightly curved top, you can level cakes by cutting tops off using a serrated knife. Place one cake onto serving dish and spread half of the frosting out over the cake. Place second cake on top and spread out the remaining frosting. Place cake in refrigerator until ready to serve. Cake can easily be baked and assembled 1 day ahead of time. Enjoy!

Source: frydlearning.dk

Print Friendly and PDF

Read Full Post »

Gitte’s DD – Ding Dong

Posted in Cake, Chocolate, Dessert, Frosting, tagged , , , , on July 27, 2015| 5 Comments »

Ding Dong

Ding Dong

These cakes taste a lot like the famous Ding Dong, minus the chocolate covering. I must admit that the cakes were taste tested repeatedly and that they passed the “delish” mark. The chocolate cake is soft and moist and the cream is a silky Marshmallow frosting. I also added a thin layer of jam and/or Nutella which turned out really good. The cakes are pretty easy to make. I would say the only tricky thing is when you go to punch out the cake rounds, make sure to press the cutter into the cake slowly, otherwise the cake edge will tear. Store cakes in refrigerator, but for best results, remove them from the refrigerator 20-30 minutes before serving. I know you’ll really enjoy these little tasty treats.

Ding Dong

Ding Dong

Chocolate Cake (makes one 17 x 11 inch sheet cake)(43 x 28 cm)

Ingredients:

2 cups flour (265 g or 9.3 oz)

2 cups sugar (425 g or 15 oz)

1/4 teaspoon salt

4 heaping tablespoons unsweetened cocoa (52 g or 1.8 oz)

2 sticks unsalted butter (224 g or 7.9 oz)

1 cup boiling water (236 ml or 8 fl oz)

1/2 cup buttermilk (118 ml or 4 fl oz)

2 eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

Marshmallow Frosting

Ingredients:

1 cup unsalted butter, room temperature (224 g or 7.9 oz)

1 teaspoon vanilla extract

One 7 oz jar of marshmallow creme (198 g)

2 cups confectioners sugar, sifted (230 g)

2-4 tablespoons light cream

For assembly:

strawberry, apricot, raspberry jam or nutella

Maraschino Cherries

Directions:

To make the cake:

Preheat oven to 350 degrees F (175 degrees C). Line a 17 x 11 inch (43 x 28 cm) baking pan with parchment paper and set aside.

In a mixing bowl combine flour, sugar and salt, set aside.

In a small saucepan melt butter. Add cocoa and stir until well blended. Heat water in microwave until boiling. Add water to butter mixture, bring to a boil and continue to boil for 30 seconds. Remove from heat. While mixing, pour hot butter mixture into flour, continue to mix until combined.

Combine buttermilk, beaten eggs, baking soda and vanilla. Pour buttermilk mixture into flour/butter mixture and stir until well combined.

Pour batter into prepared baking pan. Bake for 20 minutes. Allow to cool completely before assembling cakes.

To make frosting:

In a mixing bowl, beat butter until smooth. Beat in vanilla and marshmallow creme. With the mixer on low speed, gradually add confectioners sugar. Add cream and beat to combine. Scrape down sides of bowl. With mixer on high speed, beat creme for 3 to 5 minutes, until light and fluffy. If necessary, add more confectioner sugar or creme to get the right piping consistency.

To assemble cakes:

Use a cookie cutter of your choice (I used a mixture of 2 and 2 3/4 inch ovals [5 1/2 and 7 cm]). Once the cake has cooled completely, use your cookie cutter to punch out cake rounds. To avoid braking the cake edges, press cookie cutter into cake very slowly. Place half of cake rounds onto serving platter. Spread your favorite jam or nutella over cake and pipe frosting on top. Place second cake on top of frosting. Pipe a small amount of frosting on top of second cake and top with a cherry. Store in refrigerator. Remove from refrigerator 20-30 minutes before serving. Enjoy!

Source: Cake – Tasty Kitchen, Frosting – Joy of Baking

Print Friendly and PDF

Read Full Post »

Gulerodskage Med Flødeost – Danish Carrot Cake With Cream Cheese Frosting

Posted in Cake, Danish, tagged , , , , , , , , , , , on March 31, 2014| 12 Comments »

Gulerodskage

Gulerodskage

And so this is how the story goes. I was suppose to have been born in April and my mother was going to name me April, but I decided to come early and surprise everyone. I arrived on March 31st, just shy of being an Aprils fool 🙂 and my mother no longer wanted to name me April, but had no other name picked out for me. So she let my siblings (Jonna, Benny and John) pick out a name for me and I believe it was my oldest brother John who came up with my name…Gitte. Tak John, det er jo et dejligt navn. Happy birthday to me 😀

Gulerodskage med flødeost glasur

Gulerodskage med flødeost glasur

This year my birthday cake is a delicious Carrot Cake from Claus Meyer’s book Meyers Kager. The cake is not overly sweet which is nicely offset by the tart and sweet cream cheese frosting. I did have a wee bit of trouble with the temperature and baking time. I think Claus Meyer may be baking with a convection oven and so the cake actually baked a lot faster than anticipated. The original baking time called for 75 minutes but the cake was done after 60 minutes. I also had to cover the cake with foil after the first 45 minutes to prevent further browning but all ended well and the cake got great reviews. This cake is definitely a keeper.

Making Gulerodskage

Making Gulerodskage

Ingredients for the cake:

75 g hazelnuts (2.6 oz), chopped

200 g unsalted butter (7 oz), room temperature

250 g sugar (8.8 oz), divided into two portions of 125 g each (4.4 oz)

6 large eggs

200 g shredded carrots (7 oz)

200 g almond flour (7 oz)

50 g all-purpose flour (1.7 oz)

1 teaspoon baking powder

1 teaspoon ground cinnamon

50 g golden raisins (1.7 oz)

Ingredients for the frosting:

400 g cream cheese (14 oz)

115 g unsalted butter (4 oz), room temperature

225 g confectioners sugar (7.9 oz)

Directions:

Preheat oven to 180 degrees C (~350 degrees F). Line a baking sheet with parchment paper and spread the chopped hazelnut out onto the baking sheet. Toast in oven for 5 minutes, remove from oven and let cool.

Lower oven temperature to 175 degrees C (~345 degrees F). Grease a 22 cm (~8 inch) spring-form pan with butter, add a couple of tablespoons of sugar, shake and turn the pan to coat sides and bottom with sugar, discard excess sugar, set pan aside.

Separate eggs into yolks and egg whites, set aside. Beat butter and half of the sugar (125 g or 4.4 oz) until white and creamy. Add egg yolks to butter mixture one at the time, continue to beat until well incorporated. Add shredded carrots and almond flour to butter mixture. Sift together all-purpose flour, baking powder and cinnamon, add to butter mixture and beat until incorporated. Add toasted hazelnuts and raisins, mix only until incorporated. Set mixture aside.

In a large clean, dry bowl add egg whites and using clean, dry beaters, beat egg whites until soft peaks start to form. While continuing to beat, add remaining half of sugar (125 g or 4.4oz) and beat until you have stiff, shiny peaks.

Using a spatula add a small amount of whipped egg whites to dough mixture, stir until combined. Add remaining whipped egg whites in half increments and gently fold the whites into the dough. When all incorporated pour mixture into prepared spring-form. Bake in the middle of oven for 55-60 minutes or until golden and a toothpick inserted into the center of cake comes out clean. (Note: I loosely covered the cake with foil to prevent further browning after the first 45 minutes of baking). Allow cake to cool completely on a baking rack before applying the frosting.

To make frosting:

Add cream cheese, butter and confectioners sugar to a bowl and beat until smooth and silky. Spread frosting onto cooled cake and serve. Enjoy!

Source: slightly adapted from Meyers Kager

Print Friendly and PDF

Read Full Post »

Devil’s Food Cupcakes With Perfect Chocolate Frosting

Posted in Chocolate, Cupcakes, Dessert, Frosting, tagged , , , , on March 12, 2012| 7 Comments »

Devil’s Food Cupcake With Perfect Chocolate Frosting

Attention all chocolate lovers…this one is for you! These cupcakes are double trouble. The cupcake is super moist with an intense chocolate flavor and the frosting is silky soft with an intoxicating chocolate aroma. Careful not to overbake the cupcakes, you don’t want to loose that perfect moisture.

Devil’s Food Cupcakes

I was taking a cake decorating class and had brought this chocolate frosting in with me for my project and we were about an hour into the class when all of the sudden the girl next to me burst out “omg that frosting smells amaaaazing” 🙂 It really does have a fantastic aroma.

Perfect Chocolate Frosting

Ingredients for Cupcakes (makes 24 cupcakes)

3/4 cup unsweetened Dutch-process cocoa powder (65 g)

3/4 cup hot water (177 ml or 6 fl oz)

3 cups all-purpose flour (400 g)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons coarse salt

1 1/2 cups unsalted butter (340 g)

2 1/4 cups sugar (465 g)

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature (225 g or 8 oz)

Ingredients for Frosting (makes enough frosting for 12 cupcakes)

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cocoa and hot water until smooth. In another bowel, mix togther flour, baking powder, baking soda and salt.

Melt butter with sugar over medium-low heat until dissolved and stir to combine. Remove from heat and pour into mixing bowl. On medium-low speed beat until cooled (4-5 minutes). Add eggs one at a time, mixing until each is combined. Add vanilla and cocoa mixture, beat until combined. Scrape down sides as needed. On low speed, add flour mixture in two batches, alternating with the sour cream, beat just until combined after each.

Fill cupcake liners 3/4 full with batter. Bake, rotating muffin tins halfway through cooking time, for approximately 20 minutes or until a toothpick comes out clean. Transfer muffin tins to baking racks and allow to cool for 15 minutes. Remove cupcakes from baking tins and place on baking racks, allow to cool completely.

Note: cupcakes can be store at room temperature overnight or frozen up to 2 months, in airtight containers.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

Print Friendly and PDF

Read Full Post »

%d bloggers like this: