THE BEST JEWELED CHOCOLATE CAKE BY RUTH REICHL • FAMILYAPP
Provided by: Nina Simone
Total time: 110 minutes
Prep time: 30 minutes
Cook time: 80 minutes
|1/3 cup cocoa powder, you’ll need a little more for dusting pan|
|3 oz high-quality bittersweet chocolate|
|6 tbsp butter|
|1/3 cup vegetable oil|
|2/3 cup water|
|1 cup sugar|
|1-1/4 cup all-purpose flour|
|2 tsp baking powder|
|1/2 tsp salt|
|1/3 cup buttermilk|
|1/2 cup slivered, blanched almonds|
|1/2 cup blanched hazelnuts|
|1/4 cup water|
|3/4 cup granulated sugar|
|1 cup mascarpone|
|2 tbsp granulated sugar|
- Jeweled Chocolate Cake
- Praline topping
Calories 265 kcal, CarbohydrateContent 30 g, ProteinContent 3 g, FatContent 16 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 33 mg, SodiumContent 179 mg, FiberContent 2 g, SugarContent 26 g, UnsaturatedFatContent 10 g, ServingSize 1 serving
RUTH REICHL’S GIANT CHOCOLATE CAKE RECIPE – NYT COOKING
Provided by: Kim Severson
Total time: 1 hours 30 minutes
Yield: 20 to 25 servings
|1 1/8 cups/100 grams unsweetened cocoa powder (not Dutch process), plus more for dusting the pans|
|3/4 cup/175 milliliters whole milk|
|1 1/2 teaspoons/7 1/2 milliliters vanilla|
|3 cups/375 grams flour|
|2 teaspoons/10 grams baking soda|
|1 1/2 cups/340 grams (3 sticks) unsalted butter, softened|
|1 1/2 cups/356 grams dark brown sugar|
|1 1/2 cups/300 grams granulated sugar|
|5 ounces/143 grams unsweetened chocolate|
|3/4 cups/170 grams (1 1/2 sticks) unsalted butter|
|1 cup/225 grams whipped cream cheese|
|1 teaspoon/5 milliliters vanilla|
|2 1/2 cups/312 grams confectioners’ sugar|
- Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
- Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
- Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
- Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
- Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
@context http//schema.org, Calories 453, UnsaturatedFatContent 8 grams, CarbohydrateContent 52 grams, FatContent 26 grams, FiberContent 4 grams, ProteinContent 7 grams, SaturatedFatContent 16 grams, SodiumContent 260 milligrams, SugarContent 42 grams, TransFatContent 1 gram
WATERCOLOR JEWEL CAKE RECIPE BY TASTY
Provided by: Betsy Carter
Total time: 40 minutes
Prep time: 40 minutes
Yield: 1 cake
|1 cup store-bought vanilla frosting|
|1 chocolate cake|
|cornstarch, for dusting|
|1 lb white fondant|
|1 drop forest green gel food coloring|
|1 drop burgundy gel food coloring|
|1 drop purple gel food coloring|
|3 teaspoons water|
|fondant pres, optional|
|1 craft sea sponge|
- Place a cake round on a cake turntable and dab 1 teaspoon of frosting in the center of the round. Place the chocolate cake on the cake round.
- Using an offset spatula, cover the cake with the vanilla frosting. Use a cake scraper to smooth the frosting in a thin, even layer. Fill any gaps between the cake layers with more frosting, scraping as needed. Chill the cake while you prepare the fondant.
- On a surface lightly dusted with cornstarch, knead the fondant until pliable, about 2 minutes. Shape the fondant into a 4-inch square, then roll out with a rolling pin to a circle about ⅛ inch thick and 12 inches wide.
- Drape the fondant over the chilled cake so it hangs evenly over all sides. Gently press the fondant against the cake with the palms of your hands or a fondant press, moving in a circular motion and stretching the fondant down and away from the cake as needed. This motion will help the fondant cover the cake completely and remove any creases. Trim the excess fondant and use your hands or the fondant press to remove any air bubbles.
- Cut a craft sponge into 3 equal pieces. Completely wet each piece, then wring out until barely damp.
- Add the forest green, burgundy, and purple food colorings to separate small bowls, then pour about 1 teaspoon of water into each dish. Use a small spoon or paint brush to mix the colors and water together.
- Lightly dip a sponge into the first color and gently dab it onto the cake, creating a concentrated color. Dip a paintbrush in water and brush over the sponged area to dilute the color a bit. Repeat this process with the remaining colors. Use a paper towel to blot the colors, smearing and smudging in areas, to create a watercolor effect. Be careful not to let the color dry before using the paintbrush and paper towel to smudge.
- While the cake is still damp, use the gold leaf to decorate as desired.
- Slice and serve.