10 posts tagged chocolate cake
So you think chocolate is delicious?
Okay, I grant you: chocolate is delicious.
But in my opinion, the most delicious thing in these photos isn’t the dessert, it’s the kid. My grandson Remy, age 2-3/4.
Here he is putting the final touches on a chocolate roll cake. I prepared the batter. He licked the bowl.
These photos are proof of how easy it is to cook with children, even one who is 2-3/4. Remy was able to spread the strawberry jam on the baked cake. I sliced the strawberries. He placed them over the jam.
He did a pretty good job don’t you think?
We rolled the cake together and plopped it onto a big serving dish.
Okay, the cake has some cracks in the surface. That sometimes happens to rolled cakes. So we covered it up somewhat: I held the strainer filled with confectioner’s sugar and he tapped it with a spoon, causing the white sprinkles to come down like snow and give a nice finish to our work.
No one cared that the cake didn’t look perfect. The time we had together was perfect.
You can do it with a kid in your life using my recipe. It would be a good Mother’s Day project.
Chocolate Roll with Jam and Strawberries
6 ounces semisweet chocolate
3 tablespoons cold, strong coffee or orange juice
5 large eggs
1 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
1 cup strawberry jam
1 pint strawberries, sliced
Preheat the oven to 350 degrees. Butter a 15-1/2”x10-1/2” jelly roll pan. Line the pan with parchment paper, leaving several inches hanging over each of the short edges. Lightly grease the portion of the paper that fits inside the pan. Melt the chocolate and coffee together in the top part of a double boiler (or a bowl that fits into a saucepan) set over barely simmering water. Mix the ingredients well and remove the top part of the pan from the heat. Let cool. In the bowl of an electric mixer set at medium speed (or use a hand mixer), beat the egg yolks, sugar, salt and vanilla extract together for 3-4 minutes or until the mixture is thick and pale. Add the cooled chocolate mixture and blend it in thoroughly. In another bowl, beat the egg whites until they stand in stiff peaks. Mix about 1/4 of the beaten whites into the chocolate mixture. Fold the remaining whites into the chocolate mixture until the mixture has an even color. Spoon the batter into the prepared pan, smoothing it to make it even. Bake for 10 minutes. Remove the cake from the oven. Cover it with a slightly dampened kitchen towel. Let cool. Loosen the cake by pulling the overlapping ends of parchment paper. Invert the cake onto a clean sheet of parchment paper or kitchen towel (use the towel if you will be filling the roll later; keep the cake rolled inside the towel and set it aside, then unroll the cake to proceed).
Spread the jam evenly over the top of the cake. Top with the strawberries. Roll the cake starting on the long side. Place on a serving platter, seam side down. Dust (using a strainer) with confectioner’s sugar. Makes 8-10 servings
“This is just like room service!”
That, from my almost 6-year old grand daughter Lila (who apparently already knows about room service!?!) after I let her have her dinner in the family room and watch TV.
This is something I didn’t allow my own two daughters.
But honestly, after 35 years I was a little out of practice. And, like bike riding, you may not forget how, but you also may not race through the streets or peddle yourself up a steep hill quite as often or as easily either.
So, when the kids came for a visit, sans parents, from Friday through Sunday, there were occasional, let’s say, concessions. If my daughter Gillian, their Mom, is reading this now, I say, don’t worry. These kids are terrific and 2 meals in front of the TV won’t harm them.
As you can see from the photos we did lots of stuff like draw, have a pedicure, blow bubbles outside, ride bikes, have a fashion show. We also frosted a birthday cake for their cousin Nina’s birthday party on Saturday (although the top decoration, an Ariel rice-paper scene, was store-bought).
The little one, Remy, age 21 months talks a blue streak although sometimes it’s difficult to understand his pronunciations. However, one of the new words he learned this weekend was “chocolate cake,” which he mentioned to his parents as soon as they walked in the door Sunday night.
“Tzockickcake!” he told them, with his tongue literally licking his lips.
When a kid is this young you can’t depend on “what happens at Grandma’s stays at grandma’s.”
I had baked the chocolate cake for a Hadassah Tea and was cutting it into slices. There were a few not-so-lovely pieces that I didn’t include on the platter I sent over for that event. Remy had a small sliver of the leftovers. He liked it, that’s for sure.
Can’t say I blame him. Smart kid!
Here’s the recipe:
Chocolate Yogurt Pound Cake
2-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
12 ounces butter at room temperature
3 cups sugar
5 large eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 cup boiling water
1 cup chocolate chips
Preheat the oven to 350 degrees. Butter and flour a 10-cup bundt pan. Sift the flour, cocoa powder, baking soda and salt into a bowl and set aside. Beat the butter and sugar in the bowl of an electric mixer and mix at medium speed for 3-4 minutes or until well combined. Add the eggs, one at a time, blending each one in. Stir in the vanilla extract. Add the dry ingredients in thirds, alternating with the yogurt, until the flour mixture and yogurt have been used and the batter is well blended and smooth. Gradually add the boiling water, beating slowly, for 2-3 minutes or until the batter is smooth and well blended. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake for 65-70 minutes or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cake rack to cool completely. Makes 12+ servings
Is it still cake if it’s dense, ultra-rich and more like fudge? That’s what I wondered about this recipe, a cake I made this past weekend for my husband Ed’s birthday. This cake is dark-chocolatey. The kind of dark-chocolatey that experts say is healthy to eat (can you imagine that?). I’ve baked it before and eaten it still warm, when it is lighter, more tender and more like cake.
And absolutely wonderful.
But because my kids and grandkids were coming for the birthday weekend, I made it in advance and kept it in the fridge and we ate it cold. It was thicker, felt richer on the tongue and with a more concentrated chocolate flavor, more like fudge.
And absolutely wonderful.
It’s a simple recipe, easy to make and just needs a little whipped cream to make it complete. Although probably vanilla ice cream would do just as well.
This made a festive birthday cake. But I can’t think of a better treat for Valentine’s Day.
Chocolate Fudge Cake
1 pound semisweet or bittersweet chocolate
10 tablespoons butter at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
4 large eggs, separated
1-1/2 teaspoons vanilla extract
1 tablespoon sugar
Preheat the oven to 425 degrees. Butter an 8-inch springform pan. Place a parchment or waxed paper circle on the bottom of the pan. Set aside. Melt the chocolate in the top part of a double boiler set over barely simmering water. Remove the top pan with the melted chocolate from the bottom pan. Add the butter, flour and salt and blend them in thoroughly. Add the egg yolks and vanilla extract and blend them in thoroughly. Beat the egg whites until they are foamy. Add the sugar and continue to beat until the egg whites are stiff, but the tips still lop over slightly. Add about 1/3 of the whites to the chocolate mixture and blend it in thoroughly. Add the remaining whipped whites and fold them in gently until the batter is a uniform color. Spoon the batter into the prepared pan. Bake for 15 minutes. Turn off the oven. Leave the door open. Let the cake cool in the oven. Remove the sides of the springform pan. Serve with whipped cream. Best the first day, slightly warm, but wonderful, denser and more fudgy when cold and a day old. Makes 8-10 servings