Friday, June 3, 2011

Easycooking: Death by Chocolate Cake

Photo Courtesy of EasyCooking
Easycooking: Death by Chocolate Cake: "Death by Chocolate Cake

Main Ingredients required

Hershey's Perfect Chocolate Cake
Chocolate Whipped Cream [Filling]
Chocolate Ganache
Soaking Syrup

Hershey's Perfect Chocolate Cake
Recipe source - Hershey's
Sugar - 2 cups
Flour - 1 3/4 cups
Cocoa Powder - 3/4 cup[I used Cadbury's]
Baking powder - 1 1/2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Eggs - 2
Milk - 1 cup
Vanilla extract - 2 tsp
Oil - 1/2 cup
Boiling water - 1 cup
Preheat oven to 175C.Grease and line two 9' round cake tins.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Whipped Cream
Recipe source - Dorie Greenspan's BFMHTY
Dark Chocolate - 3oz [approximately 85gms]
Heavy Cream - 2 cups [I used 400 ml Amul Cream]
Sugar - 2-3 tbsp
In a thick bottomed saucepan boil the cream along with the sugar.
In a big mixing bowl add the chopped chocolate and the boiling cream and mix well using a whisk.
Let it cool to room temperature and then refrigerate.
[The cream whips well if it is refrigerated for 4 hours or more,better still refrigerate it for 24 hours].
If you have refrigerated it for only 4 hours,it is better to whip it using an ice-bath otherwise,beat the cream well using a hand held mixer until it starts forming soft peaks.
Keep refrigerated until use.

Chocolate Ganache
Dark Chocolate - 200 gms[I used Morde]
Cream - 200 ml[I used Amul]
Chop the chocolate and keep aside.
Heat the cream until it starts boiling,add to the chocolate and stir well using a whisk.
Let it come to room temperature and then refrigerate it.
Ganache thickens as it cools down,so if it has become too thick to be poured on top of the cake as a glaze,microwave it using 10 second spurts until it becomes the required consistency.

Soaking Syrup
Mix together 1/2 cup sugar and 1/2 cup water along with a tsp rum or vanilla and mix well.refrigerate till required.

Assembling the cake
Poke small holes on the cakes using a toothpick and using a pastry brush,apply the soaking syrup all over.
Sandwich the cooled cakes using the chocolate whipped cream and crumb coat the cake.Chill in the fridge for 10 minutes.
Apply the cream on top and sides to cover the cake completely.
Pour the ganache glaze on top and tilt the cake slightly so that it is equally distributed on top of the cake.
Make a spidey web pattern on top using the cream.
Pipe swirls on the sides of the cake using the ganache.
Serve chilled.

- Sent using Google Toolbar"

Many thanks divyascookbook!

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Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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