Saturday, June 28, 2008
"O, chocolate cake! Why art thou such an elusive prize? Where, oh, where shall I find thy perfect recipe?"
Yes, I am still on this journey to find the perfect chocolate cake recipe. My previous chocolate cake fiasco will not deter me. I am resolute in this quest.
This time I tried a version of the Texas Sheet Cake, combined it with a butterscotch filling recipe from Joy of Baking, and used a loose version of the Texas cake icing to frost it. It was good, at least better than the aforementioned attempt, but it was still not what I was looking for. At least it looks good, right? Plus, I didn't set anything on fire :-)
Chocolate Cake with Butterscotch Filling
PART A: In a mixing bowl, sift together
2 cups flour
2 cups sugar
1/4 tsp. salt
PART B: In a saucepan
1. Melt 2 sticks of butter.
2. Add 5 heaping tbsp. cocoa and 1 tsp. instant coffee granules. Mix well.
3. Add 1 cup boiling water. Turn off heat and mix together until smooth.
4. Pour Part B mixture into Part A mixture.
PART C: Mix together
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla
Add Part C Mixture into Part A/B mixture. Pour into 2 9-inch cake pans and bake at 350 for 25 minutes. Cool the cakes before frosting them.
1. Melt 1/2 stick unsalted butter, 1/8 cup water and 1 tbsp. corn syrup in a saucepan.
2. Add 1/2 cup sugar and mix gently until sugar is dissolved.
3. Cook over low-medium heat until caramel in color.
4. Turn off heat and add 1/4 cup heavy cream.
5. Whisk together until smooth.
6. Add 1/2 tsp. vanilla and a pinch of salt.
7. Cool in fridge until thick and spreadable.
1. Melt 1 1/2 sticks butter in a saucepan.
2. Add 4 heaping tbsp. cocoa and mix until smooth.
3. Turn off heat.
4. Add 6 tbsp. milk and 1 tsp. vanilla. Mix.
5. Add about 400g powdered sugar until you get the right consistency.
1. Slice off the top of one of the cakes to make it flat.
2. Spread about 3/4 of the butterscotch filling and place second cake on top.
3. Frost with chocolate frosting (you will have left-overs here).
4. Put the rest of the butterscotch sauce in a pastry bag with a round tip, or in my case, a small ziplock bag with a corner snipped off. Drizzle the cake with the butterscotch.
This is my new favorite side to baby back ribs. Whenever I make ribs, like I did a couple of nights ago, I just HAVE to make these beans. Sometimes I even begin to think that I like the beans more than the ribs!
1 can red kidney beans, drained and rinsed
3 tbsp. maple syrup
2 tbsp. ketchup
1 heaping tsp. whole grain mustard
1/2-1 tsp. dried rosemary
3 bacon strips, cut in half
1. Mix first 5 ingredients together in an oven-proof dish.
2. Season with salt and pepper to taste.
3. Lay bacon strips on top of the beans.
4. Bake in a 350 oven for about 20-30 minutes until bacon is slightly crisp around edges.
So good and so easy :-)