February 19, 2008

I wish I was taking salad...

I've spent the morning baking and frosting two dozen chocolate cupcakes for the choir dinner tonight and now the kitchen (which was already pretty hot before I started) is 34C according to the temperature gauge thingy on the wall. And I'm thinking HOW COME I HAVE TO BAKE CAKES AND OTHERS GET TO MAKE A SALAD??

Ok, I've had my whinge. The good news is I now have a great chocolate cupcake recipe. Someone has recommended it on Rose Levy Beranbaum's website which I checked out to find an answer to yesterday's "flat/peaked cupcake" mystery. It seems that leaving the batter to sit for a while results in a "domier" cake. Anyway, the recipe is one from Rose's The Cake Bible. I've had my copy for years - it's practically falling to bits - and the thing Iove about it is that the recipes list the ingredients by cup measure and by weight. I've found most American recipes use only cup measures which are not nearly so accurate. The cakes turned out perfectly light and moist and not too sweet.

Rose Levy Beranbaum's Chocolate Fudge Cake(s) (makes 24)

All ingredients should be at room temperature.

85g Dutch process cocoa powder
354g boiling water
3 large eggs
1 1/2t pure vanilla extract
300g sifted cake flour (I used plain)
434g light brown sugar
2 1/4 t baking powder
1 1/4 t bicarb soda
3/4 t salt
227 unsalted butter (must be softened)

Preheat oven to 175C. In a medium bowl whisk together the cocoa and boiling water until smooth. Leave to cool to room temperature.

In another bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.

In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining cocoa mixture and mix on low speed until the dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) and beat for 11/2 minutes to aerate and develop the cake's structure. Scrape down the sides of bowl. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.

Measure into 2 paper-lined muffin tins and bake for 20 - 25 minutes or until a toothpick comes out clean. Cool in tins for a minute before turning out. Leave until completely cool before frosting. **

Chocolate Ganache :
Heat 120 ml/g of thickened cream until boiling. Add 160g grated dark chocolate and leave to stand a minute or so until melted. Stir until smooth, add 1 Tab butter and stir until smooth again.

**I had enough mixture for a few small patty cakes as well and most of these separated from the paper liners while they were cooling. Will have to check that website again. This isn't baking - this is SCIENCE!


JennDZ - The Leftover Queen said...

Those are just too cute! I would venture to say, once people know you can do this - your salad days are over!

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bekah said...

What did you use for the white? My guess would be an upside down white chocolate chip. Or a white chocolate disk? But a disk would be too large for a cupcake, wouldn't it? I'm so curious!

Hillary said...

I like how you frosted them...they're beautiful!

My Sweet & Saucy said...

I admit I have had that same thought too about the salad folks...too funny!

Joy the Baker said...

The ganache looks flawless! Gorgeous!

Lori said...

Is this a CHurch CHoir because these cupcakes look sinful!

Jude said...

Thanks guys! Bekah - they're white chocolate buttons used upside down.