Tuesday, October 21, 2008

Chocolate Overload!!

It's been a while since I've baked...so I whipped out my Professional Baking book and looked for the ultimate comfort cake--chocolate! I chose Devil's Food Cake (I used dutch-processed cocoa to make it darker) and Cocoa Fudge Icing to top it. After baking it, I cooled the cake for 10 minutes before unmolding it. Poured the icing and topped it with chocolate chips and crushed Snickers bars.

Adapted from Wayne Gisslen's Professional Baking
Cake Flour 500 grams
Cocoa Powder 84 grams
Salt 10 grams
Baking Powder 15 grams
Baking Soda 10 grams
Butter 290 grams
Granulated Sugar 667 grams
Skim milk 333 ml
Vanilla 7 ml
Eggs 6 pieces

Preheat oven to 350 degrees farenheit. Grease and line bottom of 9 inch cake pan. Set aside. Sift flour, baking powder, soda and salt into mixing bowl. Add butter, and with paddle attachement mix at low speed for 2 minutes. Stop, scrape bowl and mix 2 minutes. Sift sugar and cocoa powder together into bowl and part of the milk (with vanilla), blend at low speed 3-5 minutes. Scrape down sides to ensure even mixing. Combine remaining liquid with beaten eggs, add mixture to batter in 3 parts. Mixture will be liquidy. Bake for 1 hour or until toothpick inserted in center of cake comes out clean.

Granulated Sugar 500 grams
Corn Syrup 150 ml
Water 125 ml
Salt 2.5 grams
Butter 125 grams
Confectioner's Sugar 250 grams
Cocoa Powder 90 grams
Vanilla 7.5 ml

Combine sugar, syrup, water and salt in saucepan. Bring to a boil, stirring to dissolve the sugar. Boil mixture until it reaches 240 degrees farenheit. While sugar is cooking, mix butter, confectioners' sugar and cocoa until evenly combined, using the paddle attachment of the mixer. With machine running at low speed, very slowly pour in the hot syrup. Mix in the vanilla. Continue to beat until icing is smooth, creamy and spreadable. If necessary thin out with a little hot water. Use while still warm.

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