A dense, dark cookie from The Ultimate Chocolate Cookie Book by Bruce Weinstein, Mark Scarbrough that gives you a creamy sandwich center that will always cheer you up!
Here to cheer you up,with food!
20 Oct 2013 4 Comments
What’s your favorite cake?
I simply love the pure chocolate cake, its bitterness provides me with a wonderful comfort. (That’s the reason you would always find me hunting for chocolate that has a lot of cocoa content. I mean a lot!)
But that’s not stopped me from making another BFC today. I already have a BFC recipe which is amazing on its own.
But I tried playing around with the ingredients, how wrong can you get with the simplest cake eh? (and by playing around i mean looking at a handwritten recipe that I got from somewhere I don’t remember!)
Verdict? This cake is amazing. On its own I mean. Pure cocoa bliss in the cherry-rum syrup soaked base that is slathered with fluffy cream whipped to peaks that stand to perfection and garnished with tart cherries with some dark chocolate even more!
If I gave you two BFC’s one store bought and the other my home baked, I’d bet you’d never even touch the store bought!!
Now hop along, make some.
This recipe yields a 9″ square
6″ round cake which is split into 2 (or 3!) parts
For the cake:
Sift the flour, cocoa powder, baking soda, baking powder, salt together.
Beat the egg lightly with the vanilla extract in another bowl.
Make a well in the sifted mixture bowl and add the milk and oil. Stir well. The mixture will be very thick and will not come together. No worries. .Slowly add in the egg. Mix well. In goes the hot coffee mixture. Mix until barely combined. Now have a go at the batter!
Sugar right? yes? Go ahead. Pour this onto a greased and floured 9″ square pan (or use three pans, but seriously do you own that big an oven? I’m J!) and bake at a preheated oven for 25-30 minutes. Do not over-bake!
For the filling:
While the cake is baking, go have some rest or just whip up the cream to stiff peaks. Since the one I use is already sweetened I do not add any sugar. However if you are using heavy cream, you need to add 6 tbsp of powdered sugar and whip it on a bowl of ice.
Take half of the cherries (your reserving some for decoration!) , de-seed and chop them into little pieces. Add a tbsp or two of powdered sugar to the cherry syrup(We are getting rid of the tartness).Next you could add in a tbsp of rum, but if your’e a no-go to alcohol, just use 2-3 drops of non-alcoholic rum essence. Does the job *wink wink* 😉
Once the cake is done, let it cool. Invert and split it into two parts. If your feeling a little gutsy, make it three.
Pour the syrup generously over the cake. Not too much. Don’t be stingy though! We want it to be barely wet, not soaking 🙂
If you’ve made 3 layers, you may need 50-80 ml more of the cream. On a cake board, place one layer of the cake. Spread 1/3rd of the cream onto the cake. Even it out. But make sure to leave at least half an inch of space at the side. Why you ask?
That’s because when you top it with the other cake layer, the whipped cream will ooze out and fall onto the sides! Now we DO NOT want that!! Top with a little of the chopped cherries. Repeat with remaining layers. Frost with whipped cream and chocolate curls.
Since I had 2 layers, I used half of the whipped cream on the base , added the cherries, and topped with the second layer of a cake. Poured whipped cream on top, and didn’t frost the sides, but that was just my preference. you can decorate it however you want!
(Update : The handwritten recipe seems to be exactly from here .
I made this cake again, and doubled the recipe. Changing the ingredients for the doubled amount as the doubled version yields two 9″ cakes of 1 inch height each. )
02 Sep 2013 3 Comments
This one’s a quickie. Two ingredients is all it takes (if you don’t really count vanilla as an ingredient) and brings you the creamiest fudge you’ve ever had!
This is a basic classic fudge recipe and you can use this to make endless variations!
Just bring to heat condensed milk and chocolate, let it melt, add your choice of mix-ins , pour, let it set in the fridge and then you can have the most delicious fudge 🙂
Be it dark chocolate for a more adult version, or the classic semi-sweet maybe even the royal white chocolate; this recipe adapts into all of it easily!
There is no scope for failure and this one’s not gonna let anybody down
20 Aug 2013 4 Comments
Its my besties birthday and I was frantic to make this one special for her. Perfect cake, perfect crumb, perfect ganache and lots of love to make it über special for my love.
Maybe this time , I’d make one using all (some) of the recipes I have loved and surprise myself. And did I? I was pleasantly surprised (well not pleasantly I was kinda dancing, but hey that’s between us ok? Good. ) This is the cake I’d make on a birthday. Simple yet exquisite. A moist crumbly interior with a subtle hint of caramelization, the surprise crunch of toasted walnuts and the warmth of a dark chocolate ganache. To me, a hell lot of happy eaters and one friend who couldn’t stop beaming with pride (Not me, my bestie duh!)
You can either make this cake in advance, or rush it through . Like me. Either way, you’re going to be one happy(proud) baker!
For the cake:
50 gms margarine
50 gms butter(skip salt if using a brand that uses salt, like Amul)
30 gms cocoa powder
100 gms dark chocolate
100 gms white sugar
50 gms brown sugar
3 tbsp oil (neutral)
1 tsp vanilla extract/essence/ 1 vanilla pod
130 gms all-purpose flour
30 gms chopped walnuts (lightly toasted)
1/2 tsp baking soda
1/2 tsp salt
For the ganache:
200 ml heavy cream
100 gms chopped dark chocolate
3 tbsp sugar (optional)
For the cake:
Grease one 8″ pan with butter and line with parchment paper.
Melt margarine until the water is evaporated, and add the butter. Caramelize this butter until you get subtle whiffs of a nutty aroma. Around 3-4 minutes. Do not overdo this, as you may end up with burnt butter and have to repeat this step. If the butter has burnt, you’ll know (By the smell).
On low heat, add in the cocoa, sugars and dark chocolate. Mix until chocolate has melted. Remove from heat and let it cool.
Once cooled,add the oil, egg and vanilla one by one, beating well after each addition. Fold in the walnuts.
Mix the flour, salt and soda in another bowl and slowly add this to the chocolate mixture until just incorporated. Do not overmix!
Bake at a preheated oven at 170℃ for 20-25 minutes or until done. Make sure you don’t overbake.
Once done, invert on a rack and let it cool.
For the ganache:
Pour cream into a pot and bring to heat until small bubbles are formed at the corner of the pot, but the cream isn’t bubbling. Once you can see tiny bubbles indicating that its done, pour this onto the chopped dark chocolate pieces. Let it rest for around 2 minutes and stir until smooth. Add in the sugar if you find this to be too bitter. You can adjust the sugar according to your own preference. Refrigerate until needed. (Make sure at least 30 minutes)
Though the consistency will seem off, once in the refrigerator it will thicken up as it cools.
To assemble the cake:
Split cake into halves. Place one half on a cake board and leaving at least half-inch at the sides and spread half of the ganache over it. Take the other half and gently press onto it Some ganache may ooze out if you didn’t leave the half-inch as indicated.