http___www.kuhinjazaposlenezene.com_2015_02__1.xml
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This cake is super moist {you can tell by the fact it's falling apart in the photo after I cut it}, easy to make, and chocolate-y delicious!! Chocolate Buttermilk Cake with Chocolate Frosting source: America's Test Kitchen Cake: 1/4 cup cocoa powder plus more for dusting 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk {buttermilk powder works fantastic as well} 2 teaspoons vanilla extract 4 ounces unsweetened chocolate, chopped 1/2 cup hot water 1 3/4 cups granulated sugar 4 large eggs, at room temperature 2 large egg yolks, at room temperature 12 Tablespoons unsalted butter, cut into 12 pieces and softened at room temperature Preheat oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round cake pans, then lightly dust with cocoa powder. In a medium bowl, whisk together the flour, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk and vanilla. In another medium bowl, make a double boiler over a pan of barely simmering water. In the bowl combine the chocolate, 1/4 cup of the cocoa powder, and the hot water. Do not allow the bowl to touch the simmering water. Heat the mixture, whisking often, until the chocolate is melted and the mixture is smooth, about 2 minutes. Stir in 1/2 cup of the granulated sugar and continue to heat until thick and glossy, 1-2 minutes. Remove the bowl from the heat and set aside to cool. In a large bowl, whip the eggs and egg yolks together with an electric mixer on medium-high speed and gradually add the remaining 1 1/4 cups granulated sugar. Mix for 4-8 minutes or until thick and voluminous. If using a stand mixer, replace whisk with paddle attachment. Beat the cooled chocolate mixture into the egg-sugar mixture on medium speed until incorporated, 1-2 minutes. Beat in the butter, one piece at a time, for about 30 seconds. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated. Give the batter a final stir with the rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 25-30 minutes, rotating the pans halfway through baking. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Flip the cakes right side up, and let cool completely before frosting, about 2 hours. Frosting: 10 ounces chocolate, chopped fine {you can use bittersweet, semisweet, milk or white chocolate - I LOVE using Trader Joe's milk chocolate bars} 1 cup heavy cream 1/4 cup light corn syrup 1/4 teaspoon salt 1 1/2 cups confectioners sugar 2 teaspoons vanilla extract 2 1/4 sticks unsalted butter, cut into chunks and softened Place the chocolate in a food processor. Bring the cream, corn syrup and salt to a boil in a liquid measuring cup in the microwave. Stir the mixture to combine. Pour the hot cream mixture over the chocolate and process until the mixture is smooth, about 1 minute. Add the sugar and vanilla and continue to process until combined, about 30 seconds. With the machine running, add the softened butter, one piece at a time, through the feed tube. Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes. Transfer the frosting to a small bowl, cover with plastic wrap, and refrigerate until thick and spreadable, 1-1 1/2 hours.
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(please scroll down for recipe in English) "Joj, da mi je da se zaljubim, pa da gledam u telefon k'o u televizor" je jedna od često citiranih izjava moje koleginice Milice, koja mi uvek natera osmeh na lice. Ljubav - svi joj težimo, svi je priželjkuju, mnogi i nađu pravu. Milica se u međuvremenu zaljubila, obavezala na ceo život i dobila dva preslatka sina. Mi ostali, dok čekamo gledanje u telefon, možemo da se poslužimo tortom, koju ćemo, možda, oblikovati kao srce. Ili u okrugli ili kvadratni oblik, svejedno je. Bitni su kvalitetni sastojci, pun ukus čokolade i putera kroz koji osvežavajuće provejava i pravi savršeni balans kiselost višanja. Savršena brauni tortica, baš kao ljubav - spoj, prožimanje i balans. Recept je adaptiran iz knjige The baking bible. Čokoladna torta sa višnjama 200g čokolade za kuvanje ili sa većim procentom kakaa 250g putera 230g smeđeg šećera 1 vanilin šećer 160g brašna 1 prašak za pecivo 45g kokosovog brašna 2 jaja 180g višanja prah šećer i kakao za ukrašavanje, opciono Čokoladu izlomljenu na kockice, šećer, vanilin šećer i puter staviti u šerpu, koju treba postaviti iznad šerpe sa vodom koja ključa, kako bi se sasvim otopili na pari. Mešati povremeno, sve dok smesa ne bude glatka i jednolična. Skinuti sa pare posudu i ostaviti da se malo prohladi. Brašno, prašak za pecivo i kokosovo brašno staviti u multipraktik i par puta promešati, tek da se sjedine. Zatim dodati višnje i ponovo uključiti multipraktik, sve dok se višnje ne iseckaju sasvim i pomešaju sa brašnom. Dodati smesu sa čokoladom i jaja i ponovo mešati, do glatke, jednolične smese. Okrugli kalup promera 23cm ili neki drugi u željenom obliku namazati puterom ili mašću, posuti brašnom, pa uliti pripremljenu smesu. Peći u unapred zagrejanoj rerni na 160 stepeni 1 sat. Kada se kalup izvadi iz rerne, ostaviti da se hladi 15-ak minuta, pa ga tek onda izručiti na žicu da se sasvim ohladi. Chocolate cherry cake 200g dark chocolate, chopped 250g butter, chopped 230g brown sugar 10g vanilin sugar 160g flour 10g baking powder 45g desiccated coconut 2 eggs 180g pitted sour cheerry powder sugar, cacao, optional Place the chocolate, butter, sugar and vanilla in a heatproof bowl. Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water. Stir occasionally, until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat and sit the bowl to cool down little bit. Combine the flour and coconut in a food processor. Add the cherries and process until they are chopped. Add the chocolate mixture and eggs and process in short bursts until the mixture is smooth. Lightly grease a deep 23cm round cake or similar and spread with flour. Exceed extra flour. Pour the mixture into the prepared tin and bake for 1 hour in preheated oven onto 160 degrees. Leave the cake in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely. If desired, dust with sifted icing sugar and cacao.