The holidays …. always something needing taking care of . Shopping, baking, decorating. Then I have to throw in extras this year. Like there’s not enough already? Making some changes in the house by painting my bedroom then the kitchen all by myself. Decorating in spurts as I have the time. Baking, baking and baking. Since I acquired my Kitchen Aid mixer last year I really enjoy baking. Trying out new recipes, like the cake I made for the office party. Mocha Java Black out cake:
Mocha Java Blackout Cake
Chocolate Pudding Filling:
4 large egg yolks, at room temperature
2/3 cup (4.6 oz/132 g) granulated sugar
2 tablespoons plus 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup (240 ml) black coffee
2/3 cup (160 ml) heavy cream, at room temperature
3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
Chocolate Blackout Cake
1 1/2 cups (6.4 oz/181 g) all-purpose flour such as Droste
1 cup (2.9 oz/85 g) non-alkalized cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups (14 oz/400 g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee
1 tablespoon instant espresso powder or coffee crystals
2 teaspoons vanilla extract
10 ounces semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon light corn syrup
2 cups fresh powdered sugar
Make the Chocolate Pudding Filling: In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, sugar, cornstarch, and salt at medium speed until pale, about 1 minute In a medium, heavy saucepan, combine the water and cream, and bring to a boil over medium heat. Remove the pan from the heat and whisk about 1/2 of the hot cream mixture into the yolk mixture. Whisk this mixture into the remaining cream mixture in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking, for 1 minute. Remove the pan from the heat and whisk in the chocolate until it is completely melted. Stir in the vanilla extract. Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours or overnight (do not skip this step!)
Make the Chocolate Blackout Cake: Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour, tapping out the excess.
In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and, using the paddle attachment, mix at low speed until blended.
In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. While mixing the dry ingredients at low speed, add the egg mixture in a steady steam.
Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed for 1 minute, until well blended. Add the hot coffee at low speed, mixing just until blended. Remove the bowl from the mixer stand and stir the batter from the bottom of the bowl a few times to thoroughly blend the batter. Scrape the batter into the prepared pans, dividing it evenly. Smooth the batter in each pan and bake the cakes for 30 to 35 minutes, until a cake tester inserted into the center of each cake comes out clean. Cool the cakes in the pans set on a wire rack for 10 minutes.
Invert the cakes onto the rack and cool completely.
Make the Mocha Chocolate Frosting: Stir espresso powder and vanilla in small bowl until espresso dissolves. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water; cool. Using electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and corn syrup; blend well, scraping down sides of bowl occasionally. Beat in melted chocolate, then powdered sugar in 3 additions. If frosting is very soft, freeze until firm enough to spread, stirring occasionally, about 10 minutes.
Cake Assembly: Using a long, serrated knife, cut each cake layer in half horizontally to make four layers. Place one cake layer, cut side up, on a serving plate. Remove the chilled pudding from the refrigerator and whisk it unti lit is smooth. Using a small, offset metal spatula, spread a third of the filling over the layer. Top with another cake layer repeat process remaining three layers.
Spread a thin crumb coat of frosting on the cake to seal. Return to the refrigerator for 30 minutes or more until the frosting is set and is well chilled. Spread frosting over top and sides of cake and decorate with shaved chocolate, chocolate chips or cake crumbs.
This was VERY delicious and I would make it again.
Now here is something else I’ve been busy with this season …
Having a little girl who has so, so many hair bows I decided she needed a hair bow holder. So I made one of these for her so she can have all her bows hanging on the streamers to keep track of. After making her’s I’ve had request for others. I’ve lost count of how many I’ve made so far. I enjoy making them. Each one is different as you can see.