Posts Tagged chocolate
I’ve never been a cake lover. I enjoy them, but seem to prefer pies, ice cream, creme brulee, tarts, well … you get the picture. Just about any other sweet confection over plain, boring cake. However, my latest baking venture has completely changed my mind about this dessert. It’s not a plain, boring cake like those box mixes in the baking aisle at the grocery store. This is a wonderfully moist, decadent, chocolately perfection on a plate. As if it wasn’t good enough, I stepped it up by adding a rich ganache, fluffly whipped cream and chocolate-dipped strawberries. D-i-v-i-n-e.
So, how did I get from box mix to homemade goodness? Three, well four words: My son and Southern Living. This past weekend my husband, son and I decided to celebrate Valentine’s Day at home. We opted to grill steaks and seafood over being stressed by overpriced and busy restaurants. What celebration wouldn’t be complete without a dessert? I had a strawberry shortcake in mind. My son had a different idea. He went to the grocery with me and every few minutes he’d say, “I want chocolate cake.” I’d grumble and complain about how much I really didn’t want cake. He won. How can I turn down the most adorable little boy with one simple wish–chocolate cake? BUT I refused to buy a mix. Just couldn’t do it. So I pulled out my trusty Southern Living cookbook and there it was, a great recipe for chocolate pound cake. This isn’t just perfect for Valentine’s Day, it’s great year ’round. Go ahead, give it a try. Who knows, you may just discover you, too, now love cake.
Recipe for cake and ganache from The All New Ultimate Southern Living Cookbook
Chocolate Velvet Pound Cake
- 1-1/2 cups semisweet chocolate morsels
- 1/2 cup butter
- 16 oz. light brown sugar
- 3 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz. sour cream
- 1 cup hot water
- 2 teaspoons vanilla
- 1/4 cup powdered sugar
- Chocolate Ganache (see recipe below)
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Pour batter into a greaased and floured 1-inch tube pan. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and let cool completely on rack. Sift powdered sugar over top of cake. Serve with Chocolate Ganache and chocolate- dipped strawberries.
- 12 oz semisweet chocolate morsels
- 1/2 cup whipping cream
- 3 tablespoons butter
Microwave morsels and cream in a glass bowl on medium for 1-2 minutes.Whisk from center of bowl until the mixture comes together thick, smoothe. Whisk in butter and let stand 30 minutes. Yields 1-1/2 cups. Drizzle ganache over cake.
It’s only taken a few years, but I’ve finally done it. I’ve conquered toffee.
I know, I know, it’s all about watching the thermometer, but somewhere between adding the sugar and pouring the hot mixture mine never hardened. So I tweaked my recipe and watched it like a hawk, stirring the whole time and voila! I believe I’ve made the perfect toffee…well, at least my friends and family think so. I hope this works as well for you as it has for me. Enjoy!
- 2 tablespoons light corn syrup
- 2 cups granulated sugar
- 2 cups butter, unsalted (+extra to grease the pan)
- 2 teaspoons salt
- 1/2 cup water
- 2 cups milk chocolate chips
- 2 cups pecans
1. Butter the bottom and sides of a cookie sheet. Set it aside for now.
2. Add corn syrup, sugar, butter, salt and water to pot and bring it to a boil over medium heat, stirring constantly. Once the mixture starts boiling, place a candy thermometer on the side of the pot. Continue to stir about 20 minutes or so until the mixture reaches 310 degrees (should be a nice golden color).
3. Pour this bubbly mixture into the buttered cookie sheet. Spread it to cover the entire sheet. Now, pour the chocolate chips on top of the hot toffee. Spread the chocolate chips out to cover the entire sheet, they will melt as you are doing this. Now, sprinkle the pecans over top.
4. Place the cookie sheet in the refrigerator for an hour to cool. Once it has all hardened, break it apart. The best part is that you’ll have big and small pieces–none of which will be perfectly shaped.
*You’ll likely have lots of slivers and small pieces left, keep these in a Ziploc bag to add to cookie dough later.