CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables, Dairy |
|
Cake |
8 |
Servings |
INGREDIENTS
1 |
c |
Butter |
2 1/2 |
c |
Granulated sugar |
1 |
c |
Unsweetened cocoa |
4 |
|
Eggs |
2 3/4 |
c |
All purpose flour |
2 |
t |
Baking powder |
1/2 |
t |
Salt |
1/2 |
t |
Baking soda |
2 |
c |
Water |
1/2 |
c |
Granulated sugar |
1/2 |
c |
Vegetable shortening |
1/2 |
c |
Evaporated milk |
1/3 |
c |
All purpose flour |
1 |
ds |
Salt |
1 |
t |
Vanilla |
10 |
oz |
Semisweet or bittersweet |
|
|
chocolate |
1 |
c |
Heavy cream |
INSTRUCTIONS
CHOCOLATE CAKE: Preheat oven to 350 degrees. Grease 2 10 by 3 by
9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa
and cream. Add eggs, one at a time, creaming well after each addition.
Sift together dry ingredients. On first speed, add dry ingredients in
three stages, alternating with water, beginning and ending with dry.
Mix only until well blended- do not overmix. Pour into prepared pans
and bake 35 to 45 minutes or until done. Cool in pan before turning
out. CREAM FILLING: Cream sugar and shortening until light and fluffy.
In separate bowl, mix milk and flour. Beat milk mix into sugar mix
and beat until well blended. Add salt and vanilla. GANACHE: Melt
chocolate in microwave or on top of double boiler. Bring cream to
boil. Pour cream and melted chocolate into mixing bowl. Beat at low or
medium speed for approximately 5 minutes. Let cool thoroughly before
use, or refrigerate until ready to use. Ganache can be stored,
covered, in the refrigerator for one month. To use ganache, remove
from refrigerator and soften at room temperature or in microwave until
useful consistency. TO ASSEMBLE: Cut cone-shaped hole in top of
cupcake. Remove cone and cut off tip. Fill cavity in cupcake with
cream filling. Replace cone top. Ice with soft ganache or icing.
Recipe by: CHEF DU JOUR MADELINE LANCIANI DJ9175 Posted to MC-Recipe
Digest by louiseh <louiseh@earthlink.net> on Mar 02, 1998
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