Wednesday, March 29, 2017

Chocolate Chiffon Layer Cake: Retro Ad & Recipe

Today is National Chiffon Cake Day! Of course, it's chocolate for me. Love this Retro Ad & Recipe. "LoveLight" 2-Egg Chocolate Chiffon Layer Cake from Betty Crocker.. made with Wesson Oil -- "the shortening that pours." This would be a perfect Easter Cake!



Tuesday, March 28, 2017

Black Forest Bundt Cake with Cherry Schnapps Whipped Cream

Today is Black Forest Cake Day. A traditional Black Forest cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. It's frosted with whipped cream and covered with chocolate shavings and cherries for decoration. Kirschwasser (cherry schnapps) is used to flavor the whipped cream. The bottom layers of sponge cake are also brushed with Kirschwasser (cherry schnaps) to provide moisture and a little extra flavor.

As to how Black Forest Cake got its name, some historians say it's possible that the name came from the traditional costume worn by women in the Black Forest. The dress was black (just like the chocolate flakes), the blouse is white (like the cream), and the hat has red pom-poms that look just like cherries. Well, maybe??

Over the years, I've posted recipes for traditional Black Forest Cake, but here's a great and easy recipe from Challenge Butter for Black Forest Bundt Cake. Want to make this more traditional? Serve with Cherry Schnapps Whipped Cream (recipe follows).  

Black Forest Bundt Cake

Ingredients
1 cup unsalted butter, room temperature
1-1/2 cups sugar
1 cup sour cream
2 eggs
2 tsp almond extract
3 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup milk
1 can (21 ounces) cherry pie filling  (I use Chukar's)

Directions
Preheat oven to 325°F. Generously butter (1-1/2 Tablespoons) a 12-cup Bundt pan (or similar sized pan).
Cream butter and sugar. Beat in sour cream, eggs, and almond extract.
Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended.
Spread 1/2 of batter into prepared Bundt pan, spreading batter slightly up the sides to form a trough. Spoon pie filling on top of batter; avoid touching sides and center of pan. Cover filling with remaining batter.
Bake 60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling.
Sprinkle with confectioners sugar before serving.
Serve plain or with Cherry Schnapps Whipped Cream

Cherry Schnapps (Kirsch) Whipped Cream

Ingredients
1-1/2 cups chilled whipping cream
2 Tbsp sugar
1 Tbsp Kirsch

Directions
Beat cream, sugar, and kirsch in large bowl until peaks form. Cover and refrigerate up to 2 hours.

Photo: Challenge Butter

Monday, March 27, 2017

World Whisky Day: Scotch Whisky Peanut Truffles

However you spell it--Whisky or Whiskey--today is World Whisky Day!

Whisky and chocolate go very well together, and I've been a judge at several Scotch and Chocolate pairings. It's a hard job, but someone has to do it.

It's often difficult to decide which chocolates pair best with which Scotch, but since today is World Whiskey Day, I thought I'd post a recipe for Single Malt Scotch Whisky Peanut Chocolate Truffles. It's the ultimate pairing of not two but three distinct flavors. You can decide on your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe adapted from recipe by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to make and look and taste great!

Scotch Whisky Peanut Truffles

Ingredients
12 ounces dark chocolate (60-75% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1 1/2 tsp honey (original recipe calls for floral honey)
3 Tbsp Single Malt Scotch Whisky
6 Tbsp salted peanuts, coarsely chopped
1/2 tsp Madagascar vanilla extract

Directions
Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
Stir in honey, Scotch, crushed peanuts and vanilla. Chill until firm, 2 hours.
Use small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
Break up remaining chocolate and put 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.

Sunday, March 26, 2017

Milk Chocolate Queen's Cake: Retro Ad & Recipe

I love Retro Ads with Recipes, and here's a really good one for Milk Chocolate Queen's Cake from Pillsbury's Best Flour. I'm a dark chocolate aficiando, but this a great cake! The recipe was a Grand National Pillsbury Bake-Off Favorite.