Tag Archives: chocolate cake

Devil Dogs …the Cake !

Childhood memories of my favorite treat recreated for the big kid in me!

Childhood memories of my favorite treat recreated for the big kid in me!

 

Preheat oven 170c/350f

2 -8” round cake pans greased and floured

 

This recipe makes 2 -8” rounds but for this cake I only use one of them. I slice one round in half horizontally and fill it with the cream and save the other half of the cake in the freezer for next time. But feel free to make a full size cake if you have the family and friends to enjoy it with !

 

8 oz dark chocolate or semi sweet cut into pieces

4 tablespoons Cocoa Powder

1 1/2 sticks butter

4 eggs

1 1/2 cups sugar

1 1/4 cups flour1.2 teaspoon baking soda

¼ teaspoon sea salt

1cup buttermilk

2 shots espresso

 

In a large bowl add chocolate and cocoa powder.

Melt butter and pour it over chocolate and cocoa and mix until smooth.

Add espresso.

In a separate bowl whisk the eggs and sugar.

In a separate bowl sift flour, baking soda ,and salt together.

In 3 increments :

Add  1/3 of the flour to the chocolate mixture and whisk until combined.

Add 1/3 sugar mixture and whisk.

Add 1/3 buttermilk and stir.

And repeat until all is combined.

Pour evenly into baking pans and bake for 30-35 minutes.

MAKE FILLING:

Whipping Cream

Strawberries (or any berry of your choice)-slice strawberries

Vanilla

 

Place whipping cream and vanilla in a bowl. Whip together until you have firm peaks. Add sliced strawberries.

 

Slice one cake in half horizontally .Top the bottom half with the whipped cream and strawberries. And top with the top half.

I enjoy it like this but feel free to sprinkle confectioners sugar over top or even drizzle with a chocolate ganache.

 

 

Chocolate Ganache (if you think you want to pour chocolate over this already perfect cake)

 

12 oz. bittersweet chocolate

12 oz. heavy cream

 

1 oz. cognac or other liqueur-optional

 

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Slowly pour hot cream over chocolate .

The better the chocolate, the slower you need to incorporate in the hot cream.

 

Whisk cream and chocolate until smooth. Set aside to cool.

For perfect spreading consistency, leave out over night.

 

Add butter and cognac and whisk in (color will lighten).

 

If too hard whisk over hot water bath to soften.

 

 


Kingswood Holiday Cake

Christmas calls for the all time favorites.

Christmas calls for the all time favorites.

 

Heat oven to 180c/350F

 

CAKE-                                                                                  FILLING-

2 cups sugar                                                1 pint whipping cream

1 3/4 cups  flour                                                1 pint fresh strawberries- diced

3/4 cup  Cocoa                                                1 pint blueberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon sea salt

2 eggs

1 cup milk

1/8 cup espresso

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

 

Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, espresso, oil and vanilla; beat on medium for 2 minutes.

Mix  in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes and remove from pans to wire racks.

Cool completely.

Split cakes in half horizontally to make a 4 layer cake.

Beat Whipping cream,fold in berries.

 

Assemble cake

 

Spread berry mixture on top of 3 of the layers leaving the top layer for the chroolate frosting

 

Cocoa Frosting

 

1/2 cup Butter –room temp

2/3 cup cocoa powder

splash coffee or espresso

1/3 cup milk

21/2 cups confectionary sugar

 

Combine butter and cocoa, and coffee.

Alternate milk and  sugar in small increments until all blended and smooth.

 

Frost Cake !