Post by nan on Oct 26, 2008 12:41:23 GMT -5
I saw this today on my MSN homepage! It makes 4 individual cakes...which is perfect for a couple or for single servings with the rest frozen for future use! I don't have springform pans that small..so I would probably make one larger cake and just cut it into 4ths for the three of us that will be left at home after this next wedding! A nice sized cake!
Oven Temp: 350
Ingredients
(X) U.S. ( ) Metric Conversion chart
Cakes
• 1.5 cup(s) all-purpose flour
• Baking spray
• 1 cup(s) sugar
• .333 cup(s) unsweetened cocoa powder
• 1 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .75 cup(s) sour cream
• .333 cup(s) canola oil
• 1 large egg
• 1.5 teaspoon(s) cider vinegar
• 1.5 teaspoon(s) vanilla extract
Filling
• .5 teaspoon(s) unflavored gelatin
• 1.5 tablespoon(s) cold water
• 2 ounce(s) white chocolate, finely chopped
• .75 cup(s) heavy cream
Glaze
• 6 ounce(s) bittersweet chocolate, chopped
• .5 cup(s) heavy cream
• 2 tablespoon(s) light corn syrup
• 2 ounce(s) white chocolate, for decoration, finely chopped
________________________________________
Directions
• 1. Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.
• 1. Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.
• 2. With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.
• 1. Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.
• 2. Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.
Oven Temp: 350
Ingredients
(X) U.S. ( ) Metric Conversion chart
Cakes
• 1.5 cup(s) all-purpose flour
• Baking spray
• 1 cup(s) sugar
• .333 cup(s) unsweetened cocoa powder
• 1 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .75 cup(s) sour cream
• .333 cup(s) canola oil
• 1 large egg
• 1.5 teaspoon(s) cider vinegar
• 1.5 teaspoon(s) vanilla extract
Filling
• .5 teaspoon(s) unflavored gelatin
• 1.5 tablespoon(s) cold water
• 2 ounce(s) white chocolate, finely chopped
• .75 cup(s) heavy cream
Glaze
• 6 ounce(s) bittersweet chocolate, chopped
• .5 cup(s) heavy cream
• 2 tablespoon(s) light corn syrup
• 2 ounce(s) white chocolate, for decoration, finely chopped
________________________________________
Directions
• 1. Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.
• 1. Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.
• 2. With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.
• 1. Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.
• 2. Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.