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Lunchbreak: Chocolate cake and 10th annual chocolate festival event details

10th Annual Chocolate Festival
Saturday, January 19
10:00 a.m. – 4:00 p.m.
Neuqua Valley High School Freshman Center
3220 Cedar Glade Drive
Naperville

For more information about 360 Youth Services:

www.360youthservices.org

Chocolate Cake

Ingredients
butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

Ingredients:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 Tablespoon instant coffee powder

Directions:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Line with fresh raspberries for presenting.

Tips:

Butter AND flour the pans, the cakes will come out much nicer without sticking to the pan

Try to use the highest quality cocoa powder and chocolate that you can afford

Any type of coffee will work, but make sure it’s freshly made

Make sure you let the cakes cool before taking them out of the pans; the cakes are very moist and can break during the removal process if they are still warm.

3 comments

  • Claire

    While the cake was being put together in the studio demonstration, you used what 1/2 cup of hot coffee. Isn't that what this winning baker said? If you have the coffee made from the morning, you wouldn't have to use that coffee powder. Also wondering, the powdered cocoa she used was Sheffenberger?

  • Taylor Knox

    As always, the chocolate cake sounds delicious. However, even one cake would pale in comparison with a whole chocolate festival where there will likely be dozens of different kinds of chocolate cakes.

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