Classic Chocolate Cake | Recipe | Food & Wine

author FOOD & WINE   3 weekly ago
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35 UNBELIEVABLE COOKING HACKS

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HOW TO COVER A CAKE WITH CHOCOLATE GANACHE

SUBSCRIBE TO LOVEBITES! http://bit.ly/LOVEBITES CHOCOLATE & PEANUT BUTTER DRIP CAKE VIDEO: https://youtu.be/42eszAaEMtY RECIPE BELOW!!! FOLLOW ME HERE, MY LOVELIES!! PINTEREST: https://www.pinterest.com/lovebites0145/ FACEBOOK: https://www.facebook.com/cookingwithlovebites INSTAGRAM: http://instagram.com/cookingwithlovebites/ TWITTER: https://twitter.com/LovebitesYT RECIPE: Yields: 1 5" Drip Cake (there are 2, 5" inch cakes, cut in 4 pieces, to make one 5" drip cake) 8oz. milk chocolate (or any desired chocolate) 1/2 cup heavy cream DIRECTIONS: Heat heavy cream in a sauce pan over medium-high heat, until it reaches a heavy simmer. NOTE: Do not let your cream come to a boil. Make sure to keep an eye on it. It will not take long for the cream to heat to your desired temperature. Place the chocolate in a bowl, and place the simmer cream over the chocolate. Let it sit for one minute, before taking a spatula and mixing everything together. Mix until the chocolate is completely smooth. If there are still lumps, add the chocolate mixture to the microwave for 30 seconds and then give it another mix. Continue in 30 second intervals (to not overheat your chocolate) until the chocolate is completely smooth and there are no lumps. Let the chocolate sit at room temperature for at least 4 hours, or in the refrigerator for at least two. You want the chocolate to be thick enough that when you take a scoop of the chocolate with your rubber spatula, it will fall off in one large clump or even be thick enough that it doesn't come off your spatula. CHOCOLATE CAKE RECIPE: Yields: One drip cake which is 2, 5" cakes cut in 4 pieces *Double recipe if you want to do 2 Drip cakes (or a larger cake) as shown in the video 3/4 cup sugar 2 Tbsp. canola oil 2 Tbsp. softened butter 1 egg 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp salt 1/4 cup coffee, warm or cool (not hot) 1/2 cup cocoa powder, sifted 1/4 cup buttermilk 3/4 cup AP Flour, sifted NOTE: If you want a denser cake instead of a moister cake, substitute the baking soda for baking powder. SIMPLE SYRUP: 1/4 cup sugar 1/4 cup water DIRECTIONS: Heat sugar and water in a sauce pan over medium heat. Once the sugar has completely dissolved, take the saucepan off of the heat. Pour the simple syrup into a heat safe dish, and let cool before placing it on your cake layers. DIRECTIONS: Preheat your oven to 350F. To your mixer attached with the whisk attachment, whisk your butter, oil, and sugar together on medium speed. Then add in the vanilla extract, and egg and beat for another 15 seconds. Next add in the baking soda, cocoa powder, salt, and cooled coffee, and beat until well combined. **Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Then add in your flour in 2 stages with the buttermilk in between. Scrape down the sides of the bowl, all the way to the bottom, and give everything another mix. Then butter 2, 5" cake pans and place a layer of parchment paper at the bottom of your pans. Bake for about 40 minutes. NOTE: You will need longer if you are doing a larger cake. Once the cakes have finished baking, and are completely cooled. Take them out of the pans, and place them in plastic wrap and freeze over night, or for at least 4 hours. This will help lock in the flavor an make them easy to cut. Once they have froze over night, cut off the bulge at the top of the cake,s o you have a level cake. Then with a cake leveling tool or toothpick trick (see video,) cut your cakes in half, so you should end up with 4 equal sized pieces of cake. Place a 5" cake board onto a moving, decorating cake stand. Then take a little bit of the chocolate ganache and place it onto the cake board (I forgot this step in my video. Oops!) Then place what was a bottom piece of one of the cakes, as the bottom of the cake (Bottom face down). Then brush some simple syrup onto the cake, add a layer of peanut butter cream cheese frosting, and repeat the steps until the last layer of cake. For the last layer of cake, again, use the other bottom part of the cake, but this time place the bottom side face up, so that you get perfect edges on the cake. Brush a layer of simple syrup on the top layer of cake. Then place a thick layer of ganache onto the top of the cake and using an offset spatula, push the chocolate all the way to the edges and smooth it out. Follow the rest of the video instructions (description is too long). Make sure to refrigerate your cake once the ganache is finished, to let the cake set completely. *Comment if you have any questions. PEANUT BUTTER CREAM CHEESE FROSTING: Yields: Enough frosting for 2 drip cakes. Half recipe if you only want to do one drip cake) 8oz. cream cheese, room temperature 2 Tbsp. (1/2 stick) softened butter 2 cups powdered sugar 1/2 cup creamy peanut butter DIRECTIONS: See video

$27 Cake Vs. $1,120 Cake

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Icing Your Cake Upside Down For a Professional Look | Mad Genius Tips | Food & Wine

The trick to making a professional looking cake? Ice it upside down! We can’t believe we haven’t been doing this all along. Subscribe to FOOD & WINE's YouTube channel! Click here: http://www.youtube.com/subscription_center?add_user=foodandwinevideo Food and Wine test kitchen’s Justin Chapple reveals oddball and genius cooking tips and how-tos in our exclusive series "Mad Genius Tips." https://www.youtube.com/playlist?list=PL2AXhZKwmclsJ-fCbcOywKyrbCSxJsQ56 Check out FWx, Food and Wine’s guide to eating, drinking and carrying on. https://www.youtube.com/playlist?list=PL2AXhZKwmclu0xwZL98YB_4HlDG1LMd3c Does it Hack? takes common internet food hacks and puts them to the test! https://www.youtube.com/playlist?list=PL2AXhZKwmclthvypTmVEAxp3P7O1krMw3 Food & Wine magazine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. More Ways to Follow Us: Twitter: https://twitter.com/foodandwine Facebook: https://www.facebook.com/foodandwine G+: https://plus.google.com/+foodandwine Instagram: http://instagram.com/foodandwine Icing Your Cake Upside Down For a Professional Look | Mad Genius Tips | Food & Wine https://www.youtube.com/channel/UCKH_4hkRSyUSHDIFMzlGCRA

Opera Cake Recipe

Opera Cake - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each slice and is decorated with gold leaf. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/opera-cake Ingredients Makes about 10 servings Joconde (Almond Sponge Cake) 5 eggs, room temperature 5 oz (140g) ground almonds (almond flour) 5 oz (140g) powdered sugar 1/4 cup (30g) flour 2 tbsp (30g) butter, melted 5 egg whites 2 tbsp (30g) sugar 1/4 tsp (1g) salt Coffee Syrup 2/3 cup (160ml) water 1/2 cup (100g) sugar 3 tsp (6g) instant coffee Chocolate Croustillant 2.5 oz (70g) semisweet chocolate 2.5 oz (70g) Paillette Feuilletine Chocolate Ganache 5.5 oz (160g) semisweet chocolate 2/3 cup (160g) whipping cream Coffee Butercream 5 egg yolks, room temperature 3/4 cup (150g) sugar 3 tbsp (45ml) water 2 tsp (4g) instant coffee 1 1/4 cup (280g) butter, softened Chocolate Glaze 7 oz (200g) semisweet chocolate 2 tbsp (30ml) canola oil Background music: https://www.audionetwork.com/browse/m/track/sharing_29514 https://www.audionetwork.com/browse/m/track/flower-duet_96149 https:https://www.audionetwork.com/browse/m/track/swan_119978 https:https://www.audionetwork.com/browse/m/track/morning-sunrise_150048 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving. FOR THE FULL RECIPE, VISIT: https://www.foodandwine.com/recipes/moms-chocolate-cake
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Food and Wine test kitchen’s Justin Chapple reveals oddball and genius cooking tips and how-tos in our exclusive series "Mad Genius Tips."
https://www.youtube.com/playlist?list=PL2AXhZKwmclsJ-fCbcOywKyrbCSxJsQ56

Check out FWx, Food and Wine’s guide to eating, drinking and carrying on.
https://www.youtube.com/playlist?list=PL2AXhZKwmclu0xwZL98YB_4HlDG1LMd3c

Does it Hack? takes common internet food hacks and puts them to the test!
https://www.youtube.com/playlist?list=PL2AXhZKwmclthvypTmVEAxp3P7O1krMw3

Food & Wine magazine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.

More Ways to Follow Us:
Twitter: https://twitter.com/foodandwine
Facebook: https://www.facebook.com/foodandwine
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Classic Chocolate Cake | Recipe | Food & Wine
https://www.youtube.com/channel/UCKH_4hkRSyUSHDIFMzlGCRA

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