Today two of my longest-lasting students had their last lesson with KK. And it wasn't even a lesson. These two girls were among my very first Texas students, starting right after I moved here. What longevity! I couldn't have asked for nicer, cooler girls!So in honor of their upcoming graduation, today was CupCake Day. Shannon asked for tons of icing, Mallory had no preference. So I thumbed through Cooking for Mr. Latte for a chocolate cake recipe I had been wanting to try.
Personal note: Sean and I sampled the leftovers for quality control purposes last night. He did not like the icing; too tangy. I loved it's consistency and it was really easy, but I also prefer a more chocolatey flavor. The cake, however, I liked and will do again. The recipe calls for the batter to bake in a 9-inch tube pan, which I will acquire soon with my Williams-Sonoma gift card (thanks!), but I used half the batter in cupcake tins, and half in a loaf pan. Cupcakes bake for around 20 minutes, the loaf continued for another 13-15 minutes.
Chocolate Dump-It Cake (an inelegant title, at best)
2 cups sugar
4 oz. unsweetened chocolate
1/4 lb unsalted butter (1 stick)
2 cups A-P flour
2 t baking soda
1 t baking powder
1 t sea salt
1 cup milk
1 t cider vinegar
2 eggs
1 t vanilla
1 1/2 semi-sweet chocolate chips
1 1/2 cups sour cream, at room temperature
Set out the sour cream to warm up. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a sauce pan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from heat and allow to cool to room temperature.
2 cups sugar
4 oz. unsweetened chocolate
1/4 lb unsalted butter (1 stick)
2 cups A-P flour
2 t baking soda
1 t baking powder
1 t sea salt
1 cup milk
1 t cider vinegar
2 eggs
1 t vanilla
1 1/2 semi-sweet chocolate chips
1 1/2 cups sour cream, at room temperature
Set out the sour cream to warm up. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a sauce pan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from heat and allow to cool to room temperature.
Meanwhile, preheat the oven to 375 degrees. Place a baking sheet on the lowest rack to catch any batter run-off.
Sift together the flour, baking soda, powder and salt. In 1 cup glass measuring cup, combine the milk, vanilla and vinegar. Grease and flour a 9 inch tube pan (or line muffin tins with cupcake liners).
When the chocolate has cooled (15-20 minutes), whisk in the milk mixture and eggs. In several additions, whisk in the dry ingredients. Dump the batter (hence, the title?) in the tube pan and bake on middle rack until a skewer inserted in the center comes out clean, about 30-35 minutes. Let the cake cool for 10 minutes in the pan, then remove to a cooling rack.
Sift together the flour, baking soda, powder and salt. In 1 cup glass measuring cup, combine the milk, vanilla and vinegar. Grease and flour a 9 inch tube pan (or line muffin tins with cupcake liners).
When the chocolate has cooled (15-20 minutes), whisk in the milk mixture and eggs. In several additions, whisk in the dry ingredients. Dump the batter (hence, the title?) in the tube pan and bake on middle rack until a skewer inserted in the center comes out clean, about 30-35 minutes. Let the cake cool for 10 minutes in the pan, then remove to a cooling rack.
Frosting: Meanwhile, melt the chocolate chips in a double boiler until smooth, then cool to room temperature. When the chocolate is the same temperature as the chocolate, whisk small amounts of the sour cream into the chocolate. If the temperatures are different, the mixture will sass you and get grainy or lumpy. Test a sample first.
Frost the cake when completely cool. Store in the refrigerator.
Frost the cake when completely cool. Store in the refrigerator.
1 comment:
To qualify as truly pretentious, you should consider your ingredient for the cupcake recipe as follows:
2 cup granulate(carefully) sugar - refined, of course
4 oz unsweetened chocolat-Belgian is nice
2 cups flour - preferably from the fields above Mt. Vesuvius
2 t baking soda - NaHC03, of course - Arm&Hammer, Hammer&Sickle...any well known supplier
baking power - ,...whatever brand as long as quality, double acting certified acid salts are used
1 t sea salt - Medterranean, preferred
1 cup milk - from contented cows, with spots,from meadows high in the Alps if possible
1 t apple cider vinegar - from Pacific Northwest apples
2 eggs - free range birds try harder
1 t vanilla - carefully prepared from beans organically grown in the Kingdom of Tonga
1 1/2 what?...cups, tons?...your faux pas--assume cups unless you are a true chocoholic - 4 mm. size(use Wikipedia's choccolat disambiguation link for an not too exotic recommendation
1 1/2 cups sour creme - not too sour and it would be best if spelled with an accent grave
...and there you have a very pretentious version...bon appetit
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