http___www.journal.hr_lifestyle_gastro_cokoladna-torta-s-espressom-sve-sto-nam-treba-petkom__1.xml
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Make This Cake From Scratch in 20 Minutes I love cherries and chocolate together, which you might know if you’ve seen my Chocolate Covered Cherry Cookies. I probably shouldn’t tell you this, but I usually cheat and make this cake with a boxed mix and a can of cherry pie filling. I’m pretty sure that’s the ultimate food blogger no-no. This time I decided to go all out and make a chocolate cake from scratch, and I don’t think I’ll be using the box anymore. This cake is so light and fluffy—it’s amazing. I didn’t want it too sweet either, and it actually isn’t too sweet at all. I opted for some good quality canned sweet cherries instead of my normal cherry pie filling, and they worked out great. You can use whichever you want; they’re both delicious. This recipe also works great as a round cake. Just split the batter between two 9″ round cake pans and reduce the time in the oven by about 10 minutes. Chocolate Cake with Cherry Filling and Chocolate Butter Cream Frosting Ingredients For the cake: - 2 cups all-purpose flour - 2 cups sugar - 1 cup unsweetened cocoa powder, sifted - 2 tsp baking powder - 1½ tsp baking soda - 1 tsp salt - 1 cup buttermilk - ½ cup vegetable oil - 3 eggs - 1 tsp vanilla extract - 1 cup hot brewed coffee - 2 (15-oz) cans canned, pitted sweet cherries For the icing: - 1 cup butter, softened - ¾ cup unsweetened cocoa powder, sifted - ¼ cup milk - 1 lb powdered sugar - 1 tsp vanilla extract Directions Make the cake: Preheat oven to 350º F and grease and lightly flour a 9x13" casserole dish. Put the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk together until combined. In a separate bowl, put the buttermilk, vegetable oil, eggs and vanilla extract and use an electric mixer to blend together. Pour the wet mixture into the hot and use your mixer to blend until combined. With the mixer running, add the hot coffee and mix on high speed for about 1 - 2 minutes. Pour the batter into the prepared pan, and bake for about 35 - 40 minutes, or until a toothpick test comes back clean. Allow to cool for about 10 minutes in the pan, then remove from the pan and allow to cool completely. Make the icing: Use your electric mixer to cream together the butter and cocoa powder. Add the milk and powdered sugar in 3 separate additions, blending until combined, then mix in the vanilla. If the frosting is too dry, you can add a tbsp of milk at a time until it reaches the perfect consistency. If it's too wet, you can add a little more powdered sugar at a time until it reaches the perfect thickness. When the cake is completely cooled, use a large serrated knife to cut in in half horizontally. Drain the can of cherry pie filling in a strainer, and shake it a bit to remove most of the juice. Spread a thin layer of icing over the top of the inside layer of the cake, then spread the drained cherries on top. Replace the top layer of the cake and spread the remaining icing across the top and sides. Kitchen Counter Makes enough cake for 6 - 8 people. About the Author Ben Rayl is a recipe developer and food blogger, and now he’s added food-trucker to his resume. He started the blog Comfortable Food in 2012 while living in Europe, then in early 2014 he relocated to Denver, Colorado, to expand the blog to his food truck: The Comfortable Food Truck Denver. Be sure to follow the blog and the truck on Facebook—you never know which city he’s going to roll into next.
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View this post on Instagram Sve što nam treba u petak je jaka kava i kremasta poslastica. U tom slučaju kombinacija espressa, vanilije i čokolade zvuči savršeno. Puno energije i bogat okus zasigurno će potaknuti sretne misli i inspiraciju. Prava je istina da većina nas započinje dan uz šalicu jake kave, a tijekom dana broj ispijenih kava dodatno se multiplicira. Sve je lakše uz taj maleni boost snažnog okusa i topline. Jak i hrabar okus kave u kombinaciji s čokoladom stoga postaje sve poželjnija formula za idealan kolač. Pogotovo petkom kada je energija pri kraju, a tek počinje vikend kada bismo trebali biti spremni za nove pustolovine i uživanja u prirodi. Idealan oproštaj od radnog tjedna i tako sladak uvod u vikend trebao bi doći u znaku ukusnog kolača. Zato donosimo recept za neodoljivu poslasticu koja će vas oboriti s nogu. Gotovo je nemoguće pojesti samo jednu krišku ove torte, ali počinje vikend pa si možete dozvoliti mali nestašluk. View this post on Instagram Torta od čokolade s espressom Ova torta će vas potpuno oduševiti kremastim užitkom i mekim biskvitom koji potiče lijepe emocije. Uz malo spretnosti umijesite podlogu i premažite je domaćom kremom za slast kakvu priželjkujete na svom jelovniku cijelog tjedna. Upustite se u kulinarsku avanturu s čokoladom, kavom i jednostavnom kombinacijom okusa koja će zadovoljiti svačiji ukus. Biskvit - 85 g mliječne čokolade - 1 šalica vruće kave - 1/2 šalice kiselog vrhnja - 1/2 šalice punomasnog mlijeka - 1/2 šalice ulja - 3 jaja - 1 čajna žličica ekstrakta vanilije - 2 šalice brašno - 2 šalice šećer - 3/4 šalice kakao praha - 2 žličice sode bikarbone - 1 žličica praška za pecivo - 1 žličica soli Espresso krema s maslacem - 400 g maslaca - 2 čajne žličice ekstrakta vanilije - 1/4 čajne žličice soli - 1/4 šalice espresso - 4 šalice šećera View this post on Instagram Postupak Zagrijte pećnicu na 180 celzijusa. U kalup za pečenje stavite pergamentni papir, nanesite tanki sloj ulja i pospite brašnom. Stavite čokoladu u malu posudu. Ulijte vruću vodu preko nje i prekrijte komadom prozirne folije. U drugoj posudi pomiješajte kiselo vrhnje, mlijeko, ulje, jaja i vaniliju. Posebno miksajte brašno, šećer, kakao prah, sodu bikarbonu, prašak za pecivo i sol dok sve ne sjedinite smjesu u koju polako ubacite kiselo vrhnje. Povećajte brzinu i miksajte dok ne sjedinite smjesu, oko 20 – 30 sekundi. Miješajte čokoladu i vruću vodu dok ne postane potpuno glatka. Polako prelijte smjesu s čokoladom u tijesto i sve promiješajte. Smjesu za tijesto ulijte u protvan pa pecite 25 – 35 minuta. Nakon toga prebacite kolač na pladanj i ostavite da se ohladi 30 minuta. U posebnoj zdjeli miješajte maslac dok krema ne postane glatka i kremasta. Dodajte vaniliju, sol i espresso. Miješajte oko minutu dok se sve ne sjedini. Lagano dodajte šećer miješajući dok ne dobijete homogenu smjesu. Povećajte brzinu do srednje razine dok krema ne postane lagana i pahuljasta zaustavljajući se prema potrebi oko 6 – 8 minuta. View this post on Instagram Za kraj Izrežite biskvit na pola (vodoravno) kako bi dobili četiri sloja. Stavite jedan sloj na tanjur za posluživanje i lagano natopite espressom pa premažite kremom od maslaca. Pomoću spatule kremu ravnomjerno širite preko biskvita. Ponovite s još dva sloja, a zatim gornji sloj nanesite na gornju stranu. Kolač ukrasite lomljenom čokoladom. Ova poslastica uljepšat će vam dane vikenda, a kavu s prijateljima učiniti još boljom. Baš onako ugodnom kako zamišljamo idilična listopadska druženja uz slatki predah. Foto: Instagram, Unsplash