Zoe and ladydog came over today, they brought subs for lunch. I tried something new, Subway's non meat meatballs. They were OK. By the way, she Googled Jalapenos (can't make the tilde over the n on this laptop, odd) and apparently it is a crap shoot as to whether they are spicy or not, sorry, nothing to do with the seeds or veins.
Being a chocoholic...
I don't understand why they didn't include a frosting recipe with this. I had to look one up.
The Ultimate Chocolate Cake
This beauty has everything you want in a perfect chocolate cake-a simple, stir-together batter infused with velvety melted chocolate; a no-fail cream cheese-based frosting, and plenty of it; and a stress-free decorating method you can nail no matter your skill level. A scant cup of freshly brewed coffee
intensifies the rich flavor of the chocolate cake, thanks to the coffee’s pleasantly bitter notes-use the best-quality chocolate and coffee for the biggest flavor payoff. Love to get ahead? You’ve got two solid options with this recipe. First, make the frosting and bake the layers the day before, then cover/wrap both tightly with plastic wrap and refrigerate. You could also prepare the cake and decorate as directed a day ahead, then cover with a cake dome and refrigerate until ready to serve.
Baking spray with flour
1 cup semisweet chocolate chips
3/4 cup hot brewed coffee
3/4 cup canola oil
3/4 cup sour cream
4 large eggs
1 tsp vanilla extract
2 cups all-purpose flour (about 8 1/2 ounces)
2 cups granulated sugar
1/4 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)
1 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
Chocolate-Cream Cheese
1. Preheat oven to 350°F. Lightly coat 3 (9-inch) round cake pans with baking spray.
2. Combine chocolate chips and hot coffee in a medium bowl; let stand 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth.
3. Stir together flour, sugar, cocoa, salt, baking soda, and baking powder in a large bowl. Stir in wet ingredients. Divide batter evenly among prepared pans (about 2 cups per pan).
4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans 10 minutes. Invert cake layers onto wire racks, and let cool completely, about 1 hour.
5. Spread frosting between layers and on top of cake. Spread a thin layer of frosting on sides of cake, smoothing with a spatula. Chill cake 30 minutes. Spread an additional layer of frosting on top and sides of cake.
Servings: 12
Author: ANNA THEOKTISTO
Source: Food and Wine
Have a great weekend.
Being a chocoholic...
I don't understand why they didn't include a frosting recipe with this. I had to look one up.
The Ultimate Chocolate Cake
This beauty has everything you want in a perfect chocolate cake-a simple, stir-together batter infused with velvety melted chocolate; a no-fail cream cheese-based frosting, and plenty of it; and a stress-free decorating method you can nail no matter your skill level. A scant cup of freshly brewed coffee
Baking spray with flour
1 cup semisweet chocolate chips
3/4 cup hot brewed coffee
3/4 cup canola oil
3/4 cup sour cream
4 large eggs
1 tsp vanilla extract
2 cups all-purpose flour (about 8 1/2 ounces)
2 cups granulated sugar
1/4 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)
1 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
Chocolate-Cream Cheese
1. Preheat oven to 350°F. Lightly coat 3 (9-inch) round cake pans with baking spray.
2. Combine chocolate chips and hot coffee in a medium bowl; let stand 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth.
3. Stir together flour, sugar, cocoa, salt, baking soda, and baking powder in a large bowl. Stir in wet ingredients. Divide batter evenly among prepared pans (about 2 cups per pan).
4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans 10 minutes. Invert cake layers onto wire racks, and let cool completely, about 1 hour.
5. Spread frosting between layers and on top of cake. Spread a thin layer of frosting on sides of cake, smoothing with a spatula. Chill cake 30 minutes. Spread an additional layer of frosting on top and sides of cake.
Servings: 12
Author: ANNA THEOKTISTO
Source: Food and Wine
Have a great weekend.
Kosher salt is not something I can ever remember seeing here. Mind you, we use virtually no salt so it is hardly surprising.
ReplyDeleteAnd yes, a chocolate cake NEEDS icing.
Please excuse the typo. Can Never remember or CAM"T ever remember but not can ever.
DeleteWe all do them Sue. As for Kosher salt, I take no notice of that. To me, salt is salt is salt.
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DeleteWhy would they leave out the icing? How very odd.
ReplyDeleteI know Liz.
DeleteThere is a link in the recipe description to the frosting recipe: https://www.foodandwine.com/recipes/chocolatecream-cheese-frosting
ReplyDeleteAnd while there is heat in the jalapeno, the majority is in the seeds. That is true of most hot peppers.
The only link I can see is the one I put in Denise.
DeleteI wouldn't eat the seeds anyway, get stuck in my teeth.
You're right Denise, I didn't see that frosting link. I have put it in now. However, I would have expected the frosting recipe to be part of the main recipe.
DeleteFood and Wine is notorious for this, especially when a separate sauce is made. Maybe it is because in the magazine the sauce and frosting recipes are separate and it doesn't get done right on the web? Who knows?
DeleteI do like their recipes though. They come up with some good ones.
Delete