Dec 192011
 

Chocolate cake with ganache

I love the combination of chocolate and raspberries. As a matter of fact, there is a small local restaurant that makes this kind of cake and my husband when in the area gets me a slice of it…well, after a while I thought that I may be able to make it. After searching for different recipes I decided to come up with my own, by mixing and matching various recipes.

The cake batter that I used is a chocolate chiffon cake, I thought that since the cake will be loaded with chocolate ganache it would be a good idea to use a lighter batter.

I have to admit that the cake turned out to be delicious, pretty (I should be more humble…), rich and loaded with calories, but worth every bite.

This cake has a very festive look therefore ideal for the Season…or if you are like me, everyday is special and can be celebrated, therefore, this cake is good at anytime of the year. Now seriously, I hope you can try this recipe one day 🙂

Chocolate Chiffon Cake

Ingredients:

5 eggs
¾ cup cake flour
¼ cup chocolate powder
2/3 cup sugar divided in 2 portions
1 ½ teaspoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
½ cup milk
1 teaspoon vanilla extract
½ teaspoon cream of tartar

Method:

Heat the oven to 325 degrees.

In a large bowl, sift together the cake flour, chocolate powder, half of the sugar all the sugar, baking powder and salt. Whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy.

With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the whites slowly and carefully into the batter using a spatula. Be very gentle as you fold in the whites.

Spoon or gently pour the batter into a ungreased square cake pan. Place the pan in the middle of the oven and bake for 45 minutes at 325F and then 5 minutes at 300F.Insert a toothpick inserted comes out clean.

Remove from heat and invert the pan over a couple of inverted glasses by the rim of the pan. Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.

Chocolate Ganache

Ingredients:

1 cup heavy cream
9 oz semi-sweet chocolate chips
1 tablespoon brandy (you can omit this)

Method:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat, bring to a boil point, then pour over the chocolate and whisk until smooth. Stir in the brandy if desired. Let the ganache cool before pouring over the cake.

Cake Assembly

Cut the cake in the middle. Place a layer of raspberry jam and cover with a layer of chocolate ganache. Gently replace the layer of the chocolate cake and cover the cake with more chocolate ganache by pouring from the middle and spreading throughout the cake and the sides.
Decorate with fresh raspberries.
Place the cake in the refrigerator until time to serve.

Curiosity Corner Jan 2013
Did you know that raspberries are considered one of the richest fruit for its antioxidants? Not only rich in Vitamin C but fiber as well.

IT IS THIS TIME OF THE YEAR AGAIN…HAPPY HOLIDAYS AND A LITTLE WISH FOR YOU…

Thank you for stopping by Simple Recipes and have a great Holiday Season!

 

Sep 042011
 

Vanilla chiffon cake with lemon curd

I hope you all are having a great weekend and for US friends, hope you are enjoying this long Labor Day weekend. I would like to share with you a recipe that it is easy and simple. The combination of the chiffon cake with lemon curd just works wonderful, especially if you like lemons. The lemons again are from my sister’s backyard…as you can see I am still enjoying them.

The cake is light and has a nice texture. It is sure more work since I had to separate the egg whites from the yolks and beat them separately, it is much simpler that it seems…so, don’t be intimidated.

Vanilla Chiffon Cake

Ingredients:

4 eggs
102 g cake flour
2/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

Method:

Heat the oven to 325 degrees.

In a large bowl, sift together the cake flour, all the sugar except 2 tablespoons, baking powder and salt. Whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy.

With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.

Gently fold in the remaining third of the whites.

Spoon or gently pour the batter into a 10-inch ungreased angel food cake pan. Place the pan in the middle of the oven and bake for 45 minutes at 325F and then 5 minutes at 300F, and a toothpick inserted into the comes out clean.

Read more: http://www.joyofbaking.com/WhiteCupcakes.html#ixzz2VlxBw6mX

Remove from heat and invert the pan over an inverted cup. Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.

Lemon Curd

Ingredients:

4 egg yolks
1/2 cup sugar
2 lemons juiced
1 tablespoon lemon zest
3 tablespoon butter

Method:

In a heat safe bowl mix the egg yolk, sugar and whisk until smooth.
Add lemon juice and lemon zest.
Place the bowl in a double boiled pan and stir constantly until begins to thicken, approximately 7 to 10 minutes.
Remove from the heat and add the butter one spoon at the time until all melted into the curd.
Place a plastic wrap on top until cool down.
Refrigerate until needed.

Wish you all a wonderful Labor Day!

Curiosity Corner Jan 2013
Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.

Thank you for stopping by Simple Recipes!

 

 

Dec 202010
 

Black forest chiffon cake

I love black forest cake…and this time I decided to make the cake using chocolate chiffon cake instead of this chocolate cake recipe. Chiffon cake is a lighter cake, it is moist and soft since vegetable oil is used in the batter. It is great combined with whipped cream and lots and lots of cherries. In spite of the recipe being very simple, the cake looks very festive as a result it is a perfect dessert for the Holidays.

Ingredients:

Chocolate Chiffon Cake
¾ cup all purpose flour
¼ cup chocolate powder
1/3 cup sugar, divided into half
½ teaspoon baking powder
4 tablespoons vegetable oil
4 eggs
4 tablespoons water
1 teaspoon vanilla extract
¼ teaspoon cream of tartar

Whipped Cream Frosting
1 8oz whipping cream
4 tablespoons of ultra fine sugar or confectionary sugar
½ teaspoon vanilla extract

1 small jar of cherries, drain and chopped. Reserve the syrup

Grated semi sweet chocolate, approximately 1/3 cup

Preparation:

Chocolate Chiffon Cake
Preheat oven to 350F. Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold in the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to a 9 in pan and bake for 20 minutes.

Remove the cake from the oven and turn upside down, until cool.

Remove from the pan and set aside.

Whipped Cream Frosting
Place the whipping cream and the vanilla extract into a big bowl and have it in a ice/water bath.

Whip the whipping cream starting with a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms.

Gently fold in the cherries.

Assembly
Cut the cake in the middle, but using toothpick and reference.

Separate the layers and sprinkle the bottom layer with small amount of the cherry syrup.

Place a layer of chopped cherries and cover with whipped cream.

Gently layer the top layer of the cake and cover with the remaining whipped cream.

Sprinkle the side of the cake with the grated chocolate and decorate the top of the cake with whole cherries.

Place the cake in the refrigerator until time to serve.

Merry Christmas and Happy New Year!
And thank you so much for visiting Simple Recipes…

Curiosity Corner Jan 2013
Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.

Jul 262010
 

For the longest time I wanted to bake a black forest cake like we used to have in Brazil. Black forest cake is a chocolate cake filled with cherries and whipped cream. After seeing the recipe for chocolate cake using mayonnaise from Louise at Month of Edible Celebrations which uses mayonnaise, I could not wait anymore…I found a really simple recipe for chocolate cake!

I cut in half the chocolate cake recipe with small changes. Instead of layering with cherries and whipped cream, I covered the cake with the mix of cherries and whipped cream, since there were no layers in the cake.

Most of the black forest cake contain some sort of liquor like rum…since my little niece and nephew were going to eat the cake I had the feeling that my sister would not be very happy if the kids suddenly started to behave kind of weird, so I left the liquor aside and only added some of the cherry syrup from the cherries. But if you have the opportunity, moist the cake with a small amount of rum before topping with the cream, it is amazing. Nevertheless, even without the rum, the cake turned out to be delicious, moist and rich in flavor.

By the way, I want to dedicate this post to my little nephew Nicholas…why? Nicholas loves, really loves chocolate and cherries…so this is for you Nick!

Ingredients:

Cake
1 cup all purpose flour
5 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
1/8 teaspoon baking powder
¾ cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup mayonnaise
½ cup water

Whip Cream Frosting
1 8oz whipping cream
4 table spoon of ultra fine sugar or confectionary sugar

1 small jar of cherries, drain and chopped. Reserve the syrup

Grated semi sweet chocolate, approximately 1/3 cup

Method:

Cake
Mix all the dry ingredients together, except the sugar.
In a bowl add the eggs, sugar and vanilla extract, beat in high speed until light and fluffy. Change to a lower speed and add the mayonnaise. Add the flour mix alternating with the water in 4 parts by finishing with the flour. Pour the batter into a 9 inch pan. Bake in a pre-heated oven for approximately 30~35 minutes at 350F. Once the cake is done (checked my inserting a toothpick and comes out clean), remove from the oven and let is cool completely in a rack before topping with the whip cream.

Whip Cream Frosting
Place the whipping cream into a bowl (metal preferably to keep it cold) and have it in a ice/water bath. Whip the whipping cream starting wih a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms. Gently fold in the cherries.

Assembly
Sprinkle the cake with small amount of the cherry syrup. Cover the cake with the cherry/whip cream mix, top it with the grated chocolate and decorate with cherries. Place the cake in the refrigerator until time to serve.

Thank you for stopping by Simple Recipes and have a great week!

Jun 142010
 

I love everything that contains lemon…this lemon chiffon cake is very easy and simple to make. The cake is very light and can be served with cream, jam or just like that.

Ingredients:

5 eggs, separated
¼ teaspoon cream of tartar
½ cup sugar
2/3 cup all purpose flour
1 teaspoon balking powder
¼ teaspoon salt
4 tablespoon vegetable oil
6 tablespoon milk
1 teaspoon lemon extract
1 tablespoon grated lemon grind

Method:

Preheat oven to 325F. Sift flour, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tartar to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the milk, lemon extract and the grated lemon grind, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently.

Pour the batter to the cake pan for 20 to 25 minutes.

Curiosity Corner Jan 2013
Did you know that cream of tartar or potassium bitartrate is used in egg whites to increase heat tolerance and volume?

Thank you for stopping by Simple Recipes and have a great week!

Aug 172009
 

Let’s go for the cupcakes first and then the award.

I made these cupcakes especially for my little nephew Nicholas, since I had prepared some vanilla cupcakes with pineapple frosting and knew that Nick loves chocolate…I could not let him down. Instead of regular cupcake recipe I thought that it would be a good idea to use a lighter batter and frost with marshmallow, which is sweeter… so here is the recipe.

Ingredients:

4 tablespoon all purpose flour
2 tablespoon chocolate powder
6 tablespoon sugar, divided into half
¼ teaspoon baking powder
2 tablespoon vegetable oil
2 eggs
2 tablespoon water
½ teaspoon vanilla extract
¼ teaspoon cream of tartar

choc-chiffon-cupcake-1

choc-chiffon-cupcake-2

choc-chiffon-cupcake-3

choc-chiffon-cupcake-4

choc-chiffon-cupcake-5

choc-chiffon-cupcake-6

Method:

Preheat oven to 325F, Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to the cupcake forms and bake for 8 to 10 minutes.
Frost the mini cupcakes with ready made marshmallow and garnish with cherry.
Makes 24 mini cupcakes.

choc-chiffon-cupcake-7

Curiosity Corner Jan 2013
Did you know that cocoa in chocolate have potential health benefits? One of the suggested beneficial effects of cocoa or dark chocolate includes the circulatory system. It seems that epicatechin, a substance found in cocoa possess an antioxidant effect.

Now the award…

Since I am fairly new in the blogging affair, when I saw that I got an award from Lisa at Parsley, Sage, Desserts and Line Drives….by the way, thank you Lisa, you are an inspiration! I was happy and at the same time scared…and my brain went a million miles per hour: What should I do? How should I copy the logo? To whom should I pass it to? Let me tell you, I went through a very terrifying moments…even afraid to open my blog and had to deal with the award issue…well, I after a good night sleep I decided that I could manage and here I am passing the award.

Before passing the award I have to confess to Sophie at Sophie Foodiefiles that when she gave me a Humane award back in July 2009, I was a little lost and did not know what to do with it…should I pass or just keep it quiet…I am sorry if the award should be passed and got stuck with me.

One more thing…I do not want to be sentimental, but I’d like to thank you all for the support of this past 6 months, it has been incredible what I’ve learned, so only how to mix and match food but facts and stories of your life, sometimes funny sometimes sad, either through words or pictures, it all made me understand and appreciate the personality behind the blogs. It is all so fascinating!

There are so many people that I’d like to pass the award, but I am allowed to only 13 people so I had to struggle again…please go visit their sites and enjoy! And you that got the award, please pass it to 13 other people.

Natasha at 5 Star Foodies
Grace at A Southern Grace
Hannah at Bitter Sweet
Sophia at Burp and Slurp
DoggyBloggy at ChezWhat?
Talita at Chocorango
Lisa at Dandy Sugar
Cassie at Foodie with Little Thyme!
Erica at Itzy’s Kitchen
Teanna at Spork of Foon
Crystal and Amir at The Duo Dishes
Catherine at The Unconfidential Cook
Kim at The Ungormet

Thank you for stopping by Simple Recipes and have a great week!