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Archive for the ‘Sunday Sweets’ Category

Chocolate Malt Cake

I was drawn to try this because the recipe (taken from The Baker’s Catalogue) was simple and looked gorgeous.  It was worth the time and effort!  When I make this, I bake the cakes the night before, as well as add the malted milk to the cream and put that in the fridge overnight to chill. 

Cake
1 3/4 cups (12 1/4 ounces) sugar
1 3/4 cups (7 3/8 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (3/4 ounce) Instant ClearJel or cornstarch
3/4 cup (2 1/4 ounces) Dutch-process cocoa
3/4 cup (3 3/4 ounces) malted milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/2 cup (4 ounces) water
1/2 cup (3 1/2 ounces) vegetable oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract, optional
1 cup (8 ounces) hot water

Filling
1 3/4 cups (14 ounces) heavy cream
1/2 cup (2 1/2 ounces) malted milk powder
1 tablespoon sugar
1 tablespoon Instant ClearJel*
1/4 cup (1 1/2 ounces) grated or finely chopped semisweet chocolate
2 teaspoons chocolate extract, optional

Glaze
1/4 cup (2 ounces) heavy cream
1 tablespoon corn syrup, light or dark
1/4 cup (1 1/4)malted milk powder
1/2 cup (3 ounces) semisweet or bittersweet chocolate, chopped into 1/4″ pieces
crushed malted milk balls, for garnish

*Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving.

To make the cake: Stir together the dry ingredients, then add the eggs, water, oil, and extracts; beat on medium speed for 2 minutes. Stir in the hot water, and pour the thin batter into two greased and floured 9″ round cake pans. Bake the cakes in a preheated 350°F oven for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.

To make the filling: Warm 1 cup of the cream and stir in the malted milk powder. Add the remaining cream and chill completely. Stir ClearJel and sugar together, then sprinkle over the chilled cream. Beat on medium-high speed just until peaks begin to form. Fold in grated chocolate and chocolate extract.

Stir together the glaze ingredients (except the malted milk balls) over low heat until melted and smooth.

To finish the cake: Trim cake layers to flatten them. Place one layer on a serving platter. Spread with half the filling. Top with the second layer, and spread with the remaining filling. Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls. Yield: 10 servings.

 *ClearJel is modified food starch. 

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Sunday Sweets

It has become a bit of a ritual to bake on Saturdays to take offerings to the other poor folks that work Sundays like I am so “Lucky” to do.  I have made everything from cakes to scones to gingerbread laced with Guinness. 

This week’s inspiration came from my friend and fellow co-worker, J.R.  We were contemplating our favorite cookies and the one that topped the charts for us both was a Peanut Blossom.  Those lovely, peanuty, rolled in sugar cookies with the Hershey’s Kiss smushed in the center.  I took that same idea and wondered,  “What if EVERYTHING was chocolate?”  I encountered a bag of Chocolate Truffle Kisses on an after-Easter sale at my local drug store, and when I flipped over the bag – there was a recipe for essentially what I was looking for!  Hooray!  No internet searching necessary.  So I grabbed the bag o’ booty and baked up these for the gang:

I will say the flavor was everything that the recipe promised – brownie base with truffle goodness.  However the cookies had a thinner consistency than I would have liked and they were difficult to keep from spreading on the Silpat.  I refrigerated the dough between batches which did help but they were a little thin for my picky nature.  The gang at work thought they tasted wonderful and the entire batch was gone when I left for the day.  They were tasty, but I don’t know that I’ll make this recipe again.

Kisses Chocolate Truffle Cookies (recipe on back of package)

60 Hershey’s Chocolate Truffle Kisses                                          1/4 C. cocoa

1 pkg Hershey’s supreme brownie mix with syrup pouch          1/4 C. water

1/4 C. vegetable oil                                                                           2 eggs

Powdered sugar for dusting

Remove wrappers from kisses and freeze several hours.  Heat oven to 350F.  Grease and flour cookie sheet or line with parchment (or use a Silpat like I did.)  Stir brownie mix, syrup pouch, cocoa, water, oil and eggs in medium bowl until well-blended.  (I would recommend refrigerating here for 20 min or so, if possible.)  Drop by scant teaspoons onto prepared cookie sheet.  Bake 8 minutes or until set.  Cool 3-4 minutes, sprinkle with powdered sugar and immediately press frozen kiss in center.  Move to rack to cool.  Makes about 5 dozen cookies.  (I got 48 out of my batch.)

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