Add 1/2 cup sugar to the melted chocolate mixture and stir until combined. Pour the boiling hot water into the bowl and stir with whisk until all the chocolate has melted. Place the chocolate and cocoa in a medium-size mixing bowl. Grease and line two 9 inch circular cake pans with parchment paper, keep aside until ready to use.Ģ. Place a wire rack at mid level in the oven and preheat to 350F. In other news, I’m also writing a new column at Food52 on easy Indian cooking at home and besides recipes, I will also share tips and hints on what you need to have in your kitchen to cook a tasty Indian meal.Ĭherry labneh kefir ice cream – one batchĬhocolate buttermilk layer cake (from The Cook’s Illustrated Baking Book)Ĥ ounces unsweetened dark chocolate chips (65% cacao)ġ/4 cup (21.26gm/ 3/4 ounces) Dutch-processed cocoa powderġ 3/4 cups (347.28gm/ 12 1/4 ounces) fine-grain sugarġ 3/4 cups (248.06gm/ 8 3/4 ounces) all-purpose flourĤ large eggs + 2 large egg yolks, room temperatureġ2 tablespoons unsalted butter, at room temperatureġ. This cake is also loaded with a good amount of chocolate flavor and the best part, it’s relatively easy to make at home.
The cake has a soft crumb and is very moist and is a great recipe to use when making other chocolate layer cakes. The buttermilk based chocolate layer cake recipe is from one of my favorite baking books, The Cook’s Illustrated Baking Book. But with this flavor combination you can taste the chocolate and cherry flavor in every bite… and the ice cream has chunks of chocolate. At first I was tempted to layer the cake with chocolate ice cream and throw in some chopped cherries but that would overwhelm the strong chocolate flavor of the cake and it would be flat. I took a lot of liberty with the flavor combinations so it’s not one hundred percent a black forest cake by definition. This black forest cake, is an ice cream version and it uses the cherry labneh kefir ice cream I shared last week. And of course, I’ll do anything to stay cool in this hot weather. The start of this week also marked an important “holiday” one that I hold dear to my heart, National Ice cream day and though, I’m two days late, an ice cream cake seemed the perfect way to celebrate.
It’s been one amazing journey and I’m grateful for all the friendships and opportunities it has brought along the way. This week marks the four year anniversary of this blog.
0 kommentar(er)
