All Posts By Adam L. Ney

snowiest winters; the tastiest chocolate cake; most expensive real estate: Good Morning, Pennsylvania

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What you need to know today, Tuesday January 11, 2022.

Today’s weather

High: 25; Low: 18. Clear and cold.

Photo of the day

One of the contestants in the chocolate cake contest at the Pennsylvania Farm Show. (Photo by Mark Pynes, PennLive.com.)

Best Stories

Millions of dollars: The most expensive real estate deals in Dauphin County last year included a hotel, apartments, land for warehouses and a store.

Fight, then shoot: Harrisburg Police said a woman got into a fight and was shot and killed by a store worker who saw her engaging in a sexual act with the employee’s ex-boyfriend.

  • See also: The shooting death of a teenager described as “suspicious”

Omicron all the way? : UPMC infectious disease specialist thinks it’s possible the omicron variant of COVID-19 is affecting so many people so quickly that it won’t take much longer until everyone has some immunity.

  • See also: Home COVID tests supported by insurers

Winter: It doesn’t look like 2021-22 will be the snowiest winter on record (knocking on wood) in the Harrisburg area. The top of this list had 81.3 inches of snow.

Valley Preferred Spirit of Courage Award Celebration

Chief Brian Enterline, Harrisburg Bureau of Fire (Saed Hindash | For lehighvalleylive.com, 2017)EXT

Fire safety

Survivor: Harrisburg Fire Chief Brian Enterline – in light of two fires in four days that have killed 29 people – gives advice: stay low to the ground to avoid smoke and make sure your home is equipped with smoke detectors or, better yet, sprinklers.

Fire doors: Automatic doors intended to prevent deadly smoke from spreading through the building failed at a building in the Bronx, NY, where a relatively small fire killed 17 people.

  • See also: Blind retiree dies in Dauphin County house fire
Scenes from day 3 of the 2022 Pa. Farm Show

People stroke alpacas at the Pa. Farm Show, January 10, 2022. (Dan Gleiter | [email protected])

Farm Show

Less people : The Farm Show is usually packed with people. So far this year, however, attendance is down amid record-breaking COVID-19 infection rates and freezing weather.

  • Pictures: Scenes from day 3 of the 2022 Pa. Farm Show

Blue Ribbon Cake: A layered chocolate cake with mousse and raspberries wowed the judges and earned the baker $ 500. Here is his recipe.

Cleveland Browns v Pittsburgh Steelers, January 3, 2022

Pittsburgh Steelers quarterback Ben Roethlisberger, right, and head coach Mike Tomlin. (John Kuntz, cleveland.com, 2022)John Kuntz, cleveland.com

Sports

Head of Steeler: Coach Mike Tomlin guided the Pittsburgh Steelers to their 10th, and most unlikely, playoff appearance in his 15 years with the team.

PSU Mailing Bag: What will quarterback Sean Clifford play on the 2022 Penn State football team, and other readers’ questions answered.

  • See also: LaVar Arrington named to College Football Hall of Fame
Betty Blanche

The late Betty White in 2015 (Photo by Chris Pizzello / Invision / AP, file)Chris Pizzello / Invision / AP

In short


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The winning chocolate cake at Pa. Farm Show combines raspberries, chocolate mousse

By Posted on 3min read1 views

Chocolate cakes are one of the sweetest competitions on the Pennsylvania Farm Show.

This year, a layered cake with mousse and raspberries wowed the judges and won a blue ribbon and a $ 500 prize for Sharon Kurtz of County Lehigh.

His “chocolate mousse cake for raspberry lovers” was among the 70 cakes entered in the homemade chocolate cake contest. Entries were assessed by a panel of judges on taste, presentation, consistency and other parameters.

Baking contests are a hallmark of The Farm Show, which runs through January 15 at the Pennsylvania Farm Show Complex & Expo Center in Harrisburg. In addition to chocolate cakes, judges scrutinize apple pies, sticky buns and angel food cakes.

Competitors participate in county and community fairs to become eligible to compete at the state level at the Farm Show.

Kurtz is a repeat winner. In 2020, she won first place in the Blue Ribbon Apple Pie competition at the Farm Show.

As for the chocolate cakes, second place went to Lorrie Rauch of New Tripoli, County Lehigh and third place to Deneen Tracy of Needmore, Fulton County.

Here’s Kurtz’s winning recipe:

Raspberry Lovers Chocolate Mousse Cake Chocolate Cake

Ingredients:

2 cups of flour (256 grams)

¾ cup of dark cocoa (90 grams)

2 cups of granulated sugar

2 teaspoons of baking soda

1 teaspoon of baking powder

2 large eggs, room temperature

1 teaspoon of salt

2/3 cup vegetable oil

2 teaspoons of vanilla extract

1/8 teaspoon butter flavor

1 cup of buttermilk

1 cup of boiling water

Preheat the oven to 350 degrees. Butter and flour three 8-inch cake pans. Combine the dry ingredients in a mixing bowl and mix well. Combine all the wet ingredients in another bowl and mix well. Add the wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. Scrape the bowl and add the eggs one at a time and continue to mix for another 2 minutes or until smooth. Pour the batter into the prepared cake pans. Bake for 25-30 minutes or until cooked through. Place on a cooling rack until cool.

Chocolate mousse

1 cup heavy whipping cream

2 pkg. (0.35 ounce) whipping cream stabilizer (such as Dr. Oetker whipped cream stabilizer)

1 cup of icing sugar (130 grams)

2 tablespoons of softened butter

8 ounces of cream cheese, softened

½ teaspoon of vanilla extract

2/3 cup semi-sweet chocolate chips

1 pint of fresh red raspberries

Beat whipping cream and stabilizer on medium-high speed for 2 minutes or until stiff peaks form when mixer is slowly raised. Reserve the whipped cream. In a large bowl, combine the butter, cream cheese, icing sugar and vanilla. Blend on medium-high speed for 1 minute or until well combined and smooth.

Place chocolate chips in a small microwave-safe bowl and heat on high for 30 seconds, stir and heat for an additional 30 seconds or until melted. Add the melted chocolate to the mixture. Blend on medium speed for 1 minute or until light and fluffy. Stir whipped cream into mixture until blended. You will use the raspberries when assembling the cake. Refrigerate the mousse filling until ready to assemble the cake.

To assemble the cake, place a layer of chocolate cake on a serving platter, then spread 1 1/8 cups of chocolate mousse evenly over the layer of cake. Cut the raspberries in half and evenly place the raspberry halves completely over the mousse filling.

Continue the process with the second layer of cake, then place the last layer of chocolate cake on top and frost the cake with a chewy chocolate frosting.

If desired, place Pirouline wafers on the side of the cake.

Soft chocolate frosting

2 cups butter, softened

2 pounds of icing sugar

1 cup of dark cocoa (120 grams)

¼ teaspoon of salt

1 cup whole milk

2 teaspoons of vanilla extract

Beat butter on medium-high speed until smooth. Add the icing sugar, cocoa and salt alternately with the milk and vanilla. Blend until smooth, then blend on medium high speed for 2 minutes or until frothy.

Garnish Pirouline Wafers (your choice) Red raspberries (your choice) This recipe contains whipping cream and should be refrigerated until ready to serve.


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This easy-to-make chocolate cake takes little effort

By Posted on 3min read1 views

This chocolate cake will make you fall for it.

“To your delight, I spent weeks trying out different variations of chocolate cake.

“I knew what I wanted: something wonderfully chewy, a bit bitter, light, quick to prepare and beautiful,” says chef and food writer Ravneet Gill.

“The perfect cake for the lazy. It had to be a sparkling beauty that looked like she had spent forever on it, when in reality it involved very little effort.

“We are baking this cake for the people we care about but for whom we don’t have a lot of time. Fringe friends, you might say.


LPC (Sloth Cake)

make an 8 inch cake

Photo credit: Ellis Parrinder / PA.

Ingredients

For the wet cake mix:

  • 175 ml olive oil, not too strong, plus a supplement for the cans
  • 2 eggs
  • 175 ml buttermilk
  • 170 ml boiling water
  • 5 g / 1 teaspoon of instant coffee

For the dry cake mix:

  • 125g caster sugar
  • 125 g light brown sugar
  • 80g cocoa powder
  • 230g plain flour
  • 5 g / 1 teaspoon sea salt flakes
  • 10g / 2tsp baking soda
  • 5g / 1tsp baking powder

For the chocolate malt ganache:

  • 150 g of 70% cocoa chocolate, chopped
  • 50 g of 55% cocoa chocolate, chopped
  • Pinch of sea salt flakes
  • 300g double cream
  • 1 tablespoon malt extract (alternatively use black molasses, maple syrup or honey)

Method

  1. Preheat the oven to 160 ° C / ventilation 180 ° C / 350 ° F / thermostat 4. Grease two 20 cm cake tins with oil, then line them with parchment paper.
  2. Weigh all the dry ingredients for the cake mix in a large bowl and mix with a whisk to combine well.
  3. Weigh all the ingredients for the wet cake mix, except for the water and coffee, in a large bowl and whisk together. Prepare the coffee in a cup with the measured boiling water, pour it into the bowl of wet ingredients and stir well.
  4. Add the dry mixture to the wet mixture and mix well with a whisk to combine. Distribute the mixture evenly between the prepared mussels. Bake for 35 minutes, or until a toothpick comes out clean.
  5. Remove from oven and let cool in pan for 20 minutes before returning to a wire rack (let cool completely before adding ganache).
  6. To make the ganache, put chocolates and salt in a large heatproof bowl.
  7. In a saucepan, heat the cream with the malt extract until it is steaming, but not boiling.
  8. Pour the hot cream over the chocolate and let stand one minute. Using a whisk, stir the ganache from the middle outwards – so as not to whip it in the air – until it is silky and beautiful. Let the ganache sit for 10 minutes.
  9. Take a large plate with a lip. Place a cooled cake on the plate and pour enough ganache to cover the top. Don’t worry if it spills over the edges, that’s what we sort of want. Place the next cake on top. Pour the rest of the ganache on top, without any worries. Use a spoon to guide it, making sure that plenty of ganache falls down the sides. Put the cake in the refrigerator for 20-30 minutes.
  10. Take the cake out of the fridge and, using a small offset palette knife, scoop the ganache set on the edges of the plate and spread it out to the sides to create a smooth finish. It really is that easy and effortless. Your friends will think you really care …
  11. This cake keeps best in an airtight container at room temperature for three days. If you store in the refrigerator, let come to room temperature before eating – it will be much nicer! I recommend reheating a slice in the microwave for 20 seconds and pouring cold cream over it.

Sugar, I Love You: Knockout Recipes To Celebrate The Sweeter Things In Life by Ravneet Gill is published by Pavilion Books, priced at £ 20. Photography Ellis Parrinder. Available now.


For more recipes …


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This is Ina Garten’s favorite chocolate cake recipe. Now it’s mine too

By Posted on 2min read2 views

When we launched this double chocolate cake recipe in 2007, Ina Garten called it “the most fabulous chocolate cake I have ever made”. If Garten, a prolific cake maker, said it was the best, I was inclined to believe it was the best. Just to be sure, this week I decided to finally do it and find out for myself.

I’m not a confident baker, so what drew me to the recipe were its simple instructions and reasonable ingredient list, mostly containing things I already had on hand. Plus, Garten isn’t the only one who sang the praises of this cake. My friend and colleague, Sarah Crowder, F&W Visual Editor, had told me for years that this was her chocolate cake recipe, in part thanks to its secret ingredient, coffee, which appears in the frosting. and the dough.

“The texture is perfect – chewy without being too dense – and the coffee deepens the flavor of the chocolate,” she told me. “I now keep instant coffee on hand exclusively for chocolate baked goods. “

Ina Garten’s Chocolate Cake Recipe

Chocolate cake
Image: Courtesy of Quentin Bacon

Instant coffee pops into the creamy, lush frosting, and a hot cup of coffee goes into the cake batter as well. When I made the cake myself, after pouring the coffee into the batter, the mixture was much more runny than I expected, but I tasted a delicious teaspoonful and decided to trust the process.

I baked the cake in two heart shaped pans, rather than the two 8 x 2 inch round cake pans called for by the recipe, and this is where I “went wrong”. (When I sent Sarah a picture of my cake result, she called me up, laughing to the tears.) With baking times), it was the most delicious, fluffiest, and most delicious cake. tastiest I have ever eaten in my life.

So if ugly looking cakes are wrong, I don’t want to be right.

Get the recipe

This story first appeared on www.foodandwine.com

Hero and Feature Image Credit: NBCU / NBCUniversal Photo Bank via Getty Images / Quentin Bacon

© 2021. TI Inc. Rich Media Group. All rights reserved. Licensed by FoodandWine.com and published with permission from Affluent Media Group. Reproduction in any way in any language in whole or in part without prior written permission is prohibited.

Food & Wine and the Food & Wine logo are registered trademarks of Affluent Media Group. Used under license.



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Marks and Spencer Expands Vegan Line For Veganuary Including Pot Of Chocolate Cake

By Posted on 3min read2 views

With 175 products now in the Plant Kitchen line, Marks and Spencer has upped the ante with delicious new items including vegetarian meatballs, Tikka Masala curry, a vegan version of BLT and more.

New for 2022, Marks and Spencer has created some brand new menu items, including this delicious chocolate pudding in a jar.

Hooray, the new year is here – and with it, Veganuary, and the mantra ‘new year, new us’.

Now what if you made a commitment to eat less dairy and meat? Or maybe you want to adopt a more plant-based lifestyle as one of your New Year’s resolutions? Well, Marks and Spencer is here to help, as their award-winning, vegan-friendly line is growing.

This vegan, M&S has gone all out – with some amazing new additions to Plant Kitchen, all rated for taste against their meaty counterparts.

From Friday night treats to cooking dinner from scratch – even having lunch on the go! The popular street food destination has made it easier for customers and their families to incorporate plant-based foods into their diets, without compromising on taste.






How delicious does this Plant Kitchen Tikka Masala cauliflower look?

To find your nearest M&S ​​Food, we’ve displayed the store locator here for your convenience. You will also find the latest information on opening and closing hours there.

If you don’t live close enough to a Marks and Spencer’s Food store, you can pick up a selection from their Plant Kitchen line at Ocado – how good is that?

The best of all? There are now around 175 products in the lineup, so there’s never been a better time to try a plant-based diet.

As for the novelties? If you like Friday night curry, M&S has just launched a new Plant Kitchen Tikka Masala – which will blow your mind!

The same cooking techniques were used to craft a vegan recipe – featuring 12 fragrant and balanced spices, creamy coconut milk, grilled onions, roasted squash and cauliflower. It’s also good for you, having the Eat Well logo on it – so you can be sure it’s a healthier option, too.

Next comes the succulent plant-based lasagna – which M&S chefs have spent a year perfecting! It’s an umami flavor bomb – bringing flavorful richness to the stew, combined with a creamy vegan bechamel sauce topped with Santarella tomatoes.

And for those who can’t resist a weekend pizza, Plant Kitchen’s hot and spicy sourdough wood-fired pizza has been topped with vegan pepperoni, creamy vegan mozzarella, pickled jalapeno peppers, spicy roquito peppers. and tomato sauce enhanced with hot smoked paprika.

There are also new Vegetable and Succulent Chopped Vegetable Balls from Plant Kitchen; premium quality mushrooms, from the brilliant M&S ​​supplier Monaghan Mushrooms, are processed with onions, garlic and miso to create delicious meat alternatives that can be cooked in the exact same way as mince and dumplings of ordinary meat. They’re good for you too: gluten-free, a source of protein, high in fiber, and low in fat.

What if you need something to fill you up on the go? Swap your usual BLT for the new VLT Plant Kitchen – made with vine-ripened tomatoes, pork-free bacon and crisp lettuce on malted bread.

If you just need a little snack to keep going, Marks and Spencer has launched a first vegan version of their famous Cheese Twists: Plant Kitchen Cheese Flavor Twists made with puff pastry and vegan cheese.

Once you’ve been through Veganuary, or just like something sweet at the end of a meal? Treat yourself to one of Marks and Spencer’s famous cake jars – now available for the first time in a vegan version: the Plant Kitchen Chocolate Cake Jar.

Did we get your stomach rumbling with some of those vegetable cooking items from Marks and Spencer? Do you have any New Year’s resolutions? Let us know your thoughts in the comments section below.

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The perfect chocolate cake recipe for the lazy

For your eating pleasure, I spent weeks trying out different variations of chocolate cake. I knew what I wanted: something wonderfully chewy, a bit bitter, light, quick to prepare and beautiful, ”says chef and food writer Ravneet Gill.

“The perfect cake for the lazy. It had to be a sparkling beauty that looked like she had spent forever on it, when in reality it involved very little effort. We bake this cake for the people who are dear to us, but for whom we do not have much time. Fringe friends, you might say.

LPC (Sloth Cake)

Makes: a 20cm cake

Ingredients:

For the wet cake mix:

175 ml olive oil, not too strong, plus a supplement for the cans

2 eggs

175 ml buttermilk

170 ml boiling water

5g / 1 teaspoon of instant coffee

For the dry cake mix:

125g caster sugar

125 g light brown sugar

80g cocoa powder

230g plain flour

5g / 1 teaspoon sea salt flakes

10g / 2 teaspoons of baking soda

5g / 1 tsp of baking powder

For the chocolate malt ganache:

150 g of 70% cocoa chocolate, chopped

50 g of 55% cocoa chocolate, chopped

Pinch of sea salt flakes

300g double cream

1 tablespoon malt extract (alternatively use black molasses, maple syrup or honey)

Method:

1. I want to jump into this recipe as fast as you can, so here we go! Preheat the oven to 160C rotating heat / 180C / thermostat 4. Butter two cake molds 20 cm with oil, then line them with baking paper.

2. Weigh all the dry ingredients for the cake mix in a large bowl and mix with a whisk to combine well (if the sugar is lumpy, you will need to sift it).

3. Weigh all wet cake mix ingredients, except water and coffee, in a large bowl and whisk together. Prepare the coffee in a cup with the measured boiling water and instant coffee, pour it into the bowl of wet ingredients and stir well.

4. Add the dry mixture to the wet mixture and mix well with a whisk to combine. Distribute the mixture evenly between the prepared molds (if you want to be precise, you can weigh the total dough, then divide it exactly in half). Bake for 35 minutes or until a toothpick inserted comes out clean.

5. Remove from oven and let cool in pan for 20 minutes before returning to a wire rack (let cool completely before adding the ganache you are about to make).

6. To make the ganache, place the chocolates and salt in a large heatproof bowl.

7. In a saucepan, heat the cream with the malt extract until it is steaming, but not boiling.

8. Pour the hot cream over the chocolate and let stand one minute. Using a whisk, stir the ganache from the middle outwards – so as not to whip it in the air – until it is silky and beautiful. Let the ganache sit for 10 minutes.

Rav is back to serve you more gems to help build your baking arsenal.

9. Take a large plate with a lip. Place a cooled cake on the plate and pour enough ganache to cover the top. Don’t worry if it spills over the edges, that’s what we sort of want. Place the next cake on top. Pour the rest of the ganache on top, without any worries. Use a spoon to guide it, making sure that plenty of ganache falls down the sides. Put the cake in the refrigerator for 20-30 minutes.

10. Take the cake out of the refrigerator and, using a small palette knife, scoop the ganache set on the edges of the plate and spread it out to the sides to create a smooth finish. It really is that easy and effortless. Your friends will think that you really care …

This cake keeps best in an airtight container at room temperature for three days. If you store in the refrigerator, let come to room temperature before eating – it will be much nicer! I recommend reheating a slice in the microwave for 20 seconds and pouring cold cream over it.

Recipe from ‘Sugar, I Love You: Knockout Recipes To Celebrate The Sweeter Things In Life’ by Ravneet Gill (published by Pavilion Books, £ 20; photograph by Ellis Parrinder), available now.


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Colocal: a new artisanal chocolate factory and a new café arrive at the Khan market

One of the greatest joys in life, especially in winter, is the warmth of a good hot chocolate. The artisanal chocolate factory and cafe, Colocal, which was tucked away in Chhatarpur for a year, recently made its foray into the streets of the capital – at the Khan Market, with what else but hot chocolate like his signature. You can choose between 55 and 85 percent chocolate in your cup. But as they say, the more bitter the better.

In addition to hot chocolates, the menu here offers a selection of cold chocolates (not the same for a purist), a selection of chocolate cakes and desserts, and coffee blends of their own roasting.

Bean-to-bar chocolate brand founder Sheetal Saxena says, “The business was born out of my spontaneous inspiration from an Instagram video a few years ago. She founded the business with her husband, Nishant Sinha, with the aim of “redefining the chocolate indulgence experience”.

Interestingly, their retail offerings include baking chocolate, ideal for making desserts due to its proper roasting and conching techniques.

Working closely with farmers and sourcing cocoa from the Idukki Hills, the couple are also proud to open arguably ‘India’s only direct chocolate factory and cafe’ in October 2020 in Chhatarpur, mid pandemic, and started another business a year later, just after the second wave subsided a bit. The point of sale on the first floor replaced part of the Bahrisons business, having taken the space from them.

The food menu is largely European, with a lot of comfort food. We tried the bruschetta, available in mushroom, avocado, and chicken options, and the avocado variant made quite a mark. Their recommendation – the handmade pesto gnocchi and mashed pumpkin pasta – surely deserves to be at the top of the “must-have” list.

Interestingly, their retail offerings include baking chocolate, ideal for making desserts due to its proper roasting and conching techniques. In addition, there are a variety of chocolate bars, including 55%, 66%, 72%, and 85% cocoa dark chocolates, a caramel inclusion bar, a nut inclusion bar, and a chocolate bar. sea ​​salt – made in-house.

Colocal, Colocal Khan market, Colocal review, Colocal photos, Colocal ratings The food menu is largely European, with plenty of comfort food options.

Saxena says, “Khan Market was our choice for the second outlet as it is in the heart of the capital and we wanted to get closer to the city as many repeat customers cannot visit Chattarpur outlet. »She adds:« Since everything is homemade, from our chocolate to our pasta, our menu revolves around chocolate and savory products made up of hand-made sourdough pizzas. Pasta, and bruschetta; we kept the menu simple.

Address: 65, 1st floor, Khan Market
Cost for two: 1000 INR + taxes
Contact: 93105 24620

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Christmas: Make a homemade chocolate cake without eggs in the pressure cooker

Christmas (Chirstmas 2021) is now the only day left. Preparations are made from place to place. You all should know that on this day, from food and drink to decorating, decorating is made very special, and when it comes to Christmas, how not to mention chocolate cakes? In fact, special chocolate cakes are made on Christmas Day. The cake can also be brought in from outside, but it would be nice if you bake the cake at home given the omicron variation. Although eggs and ovens are used for baking cakes, how do vegetarians who do not have an oven in their house bake cakes? We will tell you today. You can make chocolate cake (Chocolate cake without eggs) in a pressure cooker without eggs. Let us know how?

Ingredients for making chocolate cakes-
2 cups of white flour
2 teaspoons of baking powder
1/2 teaspoon baking soda (baking soda)
3/4 cup condensed milk
1/4 cup cocoa powder
1/4 cup melted butter (butter)
1/2 tablespoon of vanilla extract
3/4 cup ground sugar
A pinch of salt

Method of making a chocolate cake – First of all to make a chocolate cake without eggs in a pressure cooker, first mix the flour, cocoa powder, sugar, baking powder and baking soda in a bowl and filter it 2 times with a strainer. Now, in a large bowl, beat the vanilla extract, butter and condensed milk with an electric mixer or hand mixer. Now lightly mix the flour mixture into a butter mixture and set a thick dough. Then add this paste to the previously buttered mold. At the same time, add salt to a pressure cooker and put a lid on it and close without whistling and heat over high heat for 3-4 minutes. Now when the stove is well heated, cover the cake pan with the stove inside and bake the cake for half an hour on low heat. (Keep in mind that we need to bake the cake without adding water to the stove.) Half an hour later, check the cake with a toothpick to see if the cake is ready. Now remove the cake from the stove and let it cool for 5 minutes. Take the chocolate cake without eggs ready.

Drink this healthy soup in winter, the recipe is very easy

Drink this healthy soup to boost immunity in winter, here is the easy recipe

Homemade jaggery and esth will drive away cold illnesses, the recipe is very easy


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The real reason Costco stopped selling its all-American chocolate cake

Did we mention that 2020 is the year of horrible things? Add the “decreasing demand for large birthday cakes” to our list of complaints. In fact, according to Numerator’s Sweet Treat Tracker, cakes and other sweets as a category were on the rise in 2020 as we turned to comfort food in tough times, as AdAge reports. But let’s not forget that the All-American Chocolate Cake was not just any cake. It was a huge cake, made for the holidays. And, you guessed it, 2020 has taken us a lot of parties as well.

In fact, research reported via the New York Post found that six in ten people only felt comfortable attending virtual events last year. Think of this impact in terms of birthday cakes only. These are rough calculations, but let’s assume that each of the 331 million people who the US Census Bureau said lived in the United States in 2020 were planning to throw a birthday party. If six in ten of those people have decided to virtually celebrate instead, that’s over 198 million birthday cakes that didn’t need to be bought (unless of course they’re single-serve – we’ll talk about that later). And let’s not even get into the family reunions, graduation parties, and Groundhog Day celebrations that we had to postpone.

The holiday season has also taken a hit. Only 27% of Americans planned to celebrate Thanksgiving with people outside their homes in 2020 (according to research by data and survey firm Dynata commissioned by the New York Times), and for many, Christmas has also been canceled. , reports Good Housekeeping. All the missed opportunities for us and the all-American chocolate cake.


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The recipe for dark chocolate cake looks decadent

The products and services mentioned below were selected independently of sales and advertising. However, Simplemost may receive a small commission on the purchase of any product or service through an affiliate link to the retailer’s website.

It’s baking season! If you’re looking to whip up a satisfying dessert in a classic way that won’t break your brain, look no further than dark chocolate cake.

Sheet cakes are the pastry outsiders. Long associated with school canteens and church basements, they are nowhere near as glamorous as the imposing concoctions of a professional bakery. Based on a square slice, there is little exterior difference between a homemade sheet cake and a cake bought hastily at the grocery store.

Adobe

But this is where we need to take a closer look, because a homemade sheet cake is a different and more delicious creature than a standard grocery store dessert. This Allrecipes Dark Chocolate Cake Recipe is a great place to start, especially if you’re keen on producing a “Great British Baking Show” type stunner.

It might not have all the jumps and swirls of a fancy layered cake, but with the right touch it will taste absolutely divine. Less stress for the baker, and more cake for dessert. It’s a win-win.

A few hours before starting to cook, take your butter out of the refrigerator to bring it to room temperature. The timing may vary depending on the microclimate in your kitchen – my cooking is cold, so sometimes I take out the butter the night before.

Block of sliced ​​butter on a cutting board
Adobe

Just before you start, also bring two large eggs to room temperature. Bon Appetit recommends taking a comfortable water bath and letting them sit for 5-10 minutes.

Then, as always, the preparation of the pan. This recipe recommends using a 10×15-inch rimmed baking sheet lined with parchment paper – a method I haven’t tried! I tend to use either a Pyrex baking dish or an old rectangular pan that I bought from a garage sale.

No secrets here, remember that it must have a large enough edge so that the cake dough does not overflow.

I like to use butter and a dusting of flour to grease my bakeware; some people use a spray of cooking spray. Take your favorite and put the oven at 350 degrees. Then brew coffee – a mug for you and a mug for the recipe.

how to cook dry pasta in the oven
Adobe

It’s time to do some business. Combine the flour, cocoa powder, baking soda and salt and set aside.

A note on cocoa powder: This recipe suggests Hershey’s Special Dark cocoa powder, which is easy to find in almost any grocery store. If you’ve got some cash on hand, it’s worth trying one of the high-end brands, like Valrhona or Guittard.

Luxury cocoas often have a higher fat content, which leads to a richer chocolate flavor in the end product. But don’t worry, Hershey’s Special Dark will give delicious results as well. Don’t forget to buy the dark Hershey’s (not regular). We’re baking a dark chocolate cake here, aren’t we?

Adobe

Dry ingredients together, it’s time to cream the butter and sugars, then add the eggs. The flour-cocoa mixture is incorporated in a few additions, alternating with coffee and buttermilk. It might sound weird to brew a cup of coffee just to toss it in a cake batter, but it really deepens the flavor of the chocolate.

Once the dough for your dark chocolate cake is gathered, take out the greased baking sheet from earlier. Pour the dough into it, then smooth it delicately with a spatula. Give the foil a few solid hits on the counter to get an even distribution of the dough. If a few bubbles appear, you’re on your way to a luscious, airy texture.

And now for the moment of truth: put the baking sheet in the oven and bake for about 25 minutes. I like to quickly flip the cake about 180 degrees halfway through to ensure even baking.

Adobe

When a toothpick inserted in the center comes out with wet crumbs, the cake is done. Don’t wait until the toothpick comes out perfectly clean, because by then you may have overcooked the cake. It will continue to cook for a few minutes after release.

Cool this cake and in the meantime you can whip up some homemade frosting – dark chocolate, of course. You will use the same cocoa powder as before, plus all the usual sugar and butter and the like. One Wrinkle: Instead of coffee, the icing uses a teaspoon of espresso powder.

Now, this one can be a little tricky to locate, but most grocery stores will at least have Medaglia d’Oro on the shelves. In a pinch, I used Starbucks Via instant coffee powder for my dark chocolate cake and it worked out fine.

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When the cake is completely cold, spread the frosting on top and step back to enjoy all the majesty of the dark chocolate. It’s a sight to see: a humble sheet cake with a glossy dark brown frosting and rich, complex chocolate with every bite.

Do not hold back ! Cut yourself a square and enjoy – once the family is reunited it won’t last long!

Click here to see the full recipe and instructions for this delicious dark chocolate cake.


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