By Elinor Klivans
There are adequate humans in the market passionate about chocolate cake to warrant an professional vacation, nationwide Chocolate Cake Day, January twenty seventh. loved baker Elinor Klivans, writer of the best-selling Cupcakes! and Cupcake equipment, has committed her new cookbook to the stuff of chocoholic myth: chocolate cake. There's whatever for bakers of each ability point within the 50 recipes incorporated right here, from quick chocolate fixes just like the scorching Chocolate Pudding Cake to extra difficult recipes just like the Mocha Whipped Cream Truffle Cake. This publication is bound to be celebrated via chocolate enthusiasts all over. and the way will they do this? With cake, in fact!
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Extra info for Chocolate Cakes: 50 Great Cakes for Every Occasion
Remove from over the water and set aside to cool slightly. In a medium bowl, stir the flour, baking powder, and salt together. Set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, and vanilla until light and fluffy, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. On low speed, mix in the melted chocolate mixture until blended. Mix in the flour mixture just until it is incorporated. Stir in the peppermint patties. Pour the batter into the prepared pan, smoothing the top with a spatula.
5 cm) or so under the cake all the way around to keep the plate clean. Gently pour about half of the glaze over the top of the cake. Use a thin metal spatula to spread the glaze inside the hole in the center and over the top and sides of the cake. Pour any remaining glaze on top of the cake and spread it evenly. Remove the paper strips and discard them. Once the glaze is firm, the cake can be covered and stored at room temperature for up to 3 days. indd 56 9/24/09 12:48:28 PM chocolate and peanut butter mousse cake Makes 12 to 14 servings We are talking serious cake here.
The cake can be covered and stored at room temperature for up to 2 days, but add the candy topping at serving time. Position a rack in the middle of the oven. Preheat the oven to 325°F (165°C/gas mark 3). 5 to 5 cm) high. Line the bottom with parchment (baking) paper and butter the paper. Put the butter and chocolate in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). indd 39 39 9/24/09 12:48:10 PM hot chocolate pudding cake Makes 9 servings Step aside all lava cakes, hot chocolate cakes, and molten chocolate cakes.