The Last Chocolate Cake Recipe

As you can probably tell, I love cake decorating, and I decided I wanted to include that story into my blog. I decorated this cake with some green fondant cactus against the brown to give it a little pop.  

Spring is here, and I'm very excited to see all the pretty flowers in front of my house. The previous owners planted so many foliage and flowers all around our little blue house and every spring and summer it's so breathtaking to see it in abundance. Spring is one of my favorite seasons, everything that once was dead during the winter will soon be alive, green, healthy and refreshing to the soul. A lot of biking riding, and walks my family, and I will be doing. 

 My family and I will be going to New York for a couple of days; it's been WAY too long since our last vacation. I am more interesting in the food, and I cannot wait to blog about it. So many places I would like to visit, and that include Laduree, Bouchon Bakery, Sprinkles cupcakes and especially to eat some authentic Trinidad food like roti, buss- up- shot and doubles. My mouth is watering thinking about it. Anyway, it's time to talk about this chocolate cake. 

 So, I have been trying to come up with my own chocolate cake recipe. And...ta-da! I have finally created a delicious rich chocolate cake made with oil and butter. Don't get me wrong I do like oil based chocolate cake, but sometimes I miss the flavor from the butter. However, instead of the typical chocolate cake with all-purpose flour, I did a mixture with cake flour, and I am so happy I make that decision, because it provides a lighter cake and a nice crumb.


The last chocolate cake recipe
1 cup of all purpose flour
1 1/4 cups of cake flour
2 1/2 cups of sugar
3/4 cups of cocoa powder
2 teaspoons of baking powder
1 teaspoon of baking soda
3 teaspoons of salt
1 egg plus 1 egg yolk
1  cup of warm milk
1 stick of unsalted butter
5 tablespoons of grapeseed oil ( or any neutral oil)
1 tablespoon of vanilla bean extract
2/3 cup of boiling water

Preheat oven to 350 degrees. Butter two 7-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

Sift together the flours,cocoa powder,salt,baking powder and baking soda and set aside. 

In another large measuring cup warm milk in the microwave for 2 minutes then add the oil. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter  until smooth  about 5 minutes. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. 

Add flour mixture alternating with milk mixture, beginning and ending with flour mixture. Add the hot water and stir gently with a  wooden spoon.

Divide batter evenly among the 2 prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool completely.

 

Chocolate Frosting

3/4 cup of cocoa powder
3 1/2 cups of powdered sugar
4 sticks of unsalted butter
1 1/2 teaspoon of salt
2 tablespoons of heavy whipping cream


Sift the powdered sugar,cocoa powder and salt over the bowl of a stand mixer.
In a large bowl of an electric mixer fitted with the paddle attachment on low speed mix the dry ingredients add butter and beat until well incorporated, add heavy cream and beat until light and fluffy about 4 minutes. The chocolate frosting will lightened a little but after leaving it to rest for 10 minutes it will darken. I highly recommend using Kerrygold butter or an european butter for this frosting.

 

Dulce de leche
You can find the recipe here


Dulce de leche Swiss Meringue Buttercream
4 egg whites
1 1/4 cup of sugar
2 teaspoons of vanilla bean extract
3 1/2 sticks of butter
1/2 cup of dulce de leche

Whisk together egg whites and sugar in your stand mixer bowl.  Place over a pot of boiling water (make sure water isn’t touching the bowl), stir it every so often until the egg whites become hot and you can no longer feel the sugar granules. Transfer to the mixer and whip until they’ve formed stiff peaks.

Remove the whisk attachment and change to the paddle attachment for your mixer.  Add vanilla. Then start to beat in butter.  Once the butter is nearly incorporated, add in the dulce de leche.  Beat until it’s smooth. 

Assembly
Divide each 7 inch layer cake into two so you'll have four layers. Frost as desired.
 

 

How to Ship Cupcakes in Tri-Fold Plastic Egg Cartons.

How to Ship Cupcakes in Tri-Fold Plastic Egg Cartons.

The number-one problem of a baker, How can you ship baked goods? Yes—it's nerve wrecking and maybe kind of expensive but once in a while it's safe to try. And who wouldn't want to receive baked good in the mail. Most of my family lives in Florida. And my mom always asked me to ship cupcakes, and I did before but most of the times, she received turned over cupcakes, smudge frosting and broken Mason jars. Where's the fun in that? Since, I love baking cupcakes, I thought I would try sending mini cupcakes in tri-fold egg cartons. It's the perfect bite size and easier to pack and transport. So, I did a trial run and the cupcakes arrived to Florida from NJ in good condition. I hope you give this a go and leave a comment below.   

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