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b-edelicious: THE ULTIMATE CHOCOLATE PEANUT BUTTER CAKE For the Chocolate Cake Layers 2 cups all-purpose flour 2 1/2 cups sugar 3/4 cup unsweetened cocoa powder, preferably Dutch process 2 teaspoons baking soda 1 teaspoon salt 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend 1 cup sour cream 1 1/2 cups water 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract 2 eggs For the Peanut Butter Frosting 10 ounces cream cheese, at room temperature 1 stick (4 ounces) unsalted butter, at room temperature 5 cups confectioners’ sugar, sifted 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out) For the Chocolate-Peanut Butter Glaze 8 ounces bittersweet chocolate, coarsely chopped 3 tablespoons smooth peanut butter 2 tablespoons light corn syrup 1/2 cup half-and-half For the Chocolate Cake Layers Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans. Bake for approximately 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. Wrap the cakes in plastic wrap and place in the freezer for at least half an hour, or up to a couple of days, in advance. For the Peanut Butter Frosting In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended. For the Chocolate-Peanut Butter Glaze In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm. Assemble the Cake To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Refrigerate the frosted cake for at least half an hour to set the frosting. To decorate with the Chocolate–Peanut Butter Glaze, simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
8 ♥ / 1 June, 2012
b-edelicious: THE EASIEST CHOCOLATE CAKE RECIPE IN THE WORLD 7 1/2 ounces (1 1/2 cups) unbleached white flour 1 ounce (1/3 cup) unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 7 ounces (1 cup) sugar 1/2 cup vegetable oil 1 cup cold water or coffee 2 teaspoons pure vanilla extract 2 tablespoons cider vinegar Preheat the oven to 375º. Grease a 9-inch round pan or 8-inch square pan. If you’re planning on removing the cake from the pan, line with parchment paper and grease very well. Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup measuring cup or small bowl, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter and put it in the oven right away. Bake for 25 to 30 minutes and set aside to cool.
4 ♥ / 31 May, 2012
500 ♥ / 30 May, 2012
b-edelicious: PUMPKIN BUTTERMILK BUNDT CAKE 2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan 11 1/4 ounces (2 1/4 cups) all-purpose flour, plus additional for dusting pan 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon ground allspice 3/4 teaspoon nutmeg 3/4 teaspoon ginger 1/4 teaspoon cloves 1/2 teaspoon salt 1 1/4 cups canned solid-pack pumpkin 3/4 cup well-shaken buttermilk 1/2 teaspoons vanilla 8 3/4 ounces (1 1/4 cups) granulated sugar 3 large eggs Preheat oven to 350F. Butter and flour bundt pan. Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Spoon batter into pan and bake until a wooden toothpick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack.
2 ♥ / 30 May, 2012
648 ♥ / 29 May, 2012
782 ♥ / 29 May, 2012
b-edelicious: THREE LAYER CHOCOLATE CAKE WITH MARSHMALLOW FROSTING For Chocolate Cake Layers 3 ounces fine-quality semisweet chocolate such as Callebaut 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened cocoa powder (not Dutch process) 2 teaspoons baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups well-shaken buttermilk 3/4 teaspoon vanilla For Marshmallow Frosting (Seven Minute Frosting) 4 large egg whites 1 cup sugar 1/2 cup light corn syrup 4 tablespoons water 1 tablespoon pure vanilla extract pinch of salt Make the Chocolate Cake Layers: Preheat oven to 300F and butter three 9-inch round cake pans. Line the bottoms with rounds of parchment and butter the paper. Finely chop the chocolate and place in a medium-sized nonreactive bowl. Pour the hot coffee over the chocolate and let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 35-45 minutes. Cool the layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool the layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature, or can be frozen for several days. Before frosting the cake, use a large serrated knife and carefully level off the top of each layer so they are completely flat. Make the Marshmallow Frosting (Seven Minute Frosting) Combine all of the frosting ingredients in a large, nonreactive bowl (metal or glass) set over a saucepan of simmering water (keep in mind that the frosting grows considerably as you beat it, so you really do want a good sized bowl!). Beat with a handheld electric mixer at high speed until the frosting is thick and fluffy, about 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made and keep cake refrigerated until shortly before serving (allow the cake to warm up just slightly).
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coffeenotes: Nostalgic flavor by chizuru-bis on Flickr.
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