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| I resolve to make 2014 #ayearofbaking |
Around the second week of January I baked my first creation: a dark chocolate cake, the recipe of which came from a baking class I took at Maya Kitchen last year. I have yet to blog about that, but it was a fun experience to learn baking in a class, and get hands-on experience with your classmates. You also get tips from the veteran bakers.
Those classes were months ago so I had to refresh myself before I baked again. I found very detailed and helpful instructional videos at Martha Stewart's website.
Now I can't share with you the cake recipe I used because, to be honest, I don't know if the people from Maya Kitchen would appreciate me handing out recipes for free. After all, they offer it for a fee in their classes.
But no worries because I found a similar one over at allrecipes.com. It has pretty much the same ingredients, minus the condensed milk. Plus instead of icing, I used caramel sauce. Oh and instead of a food processor, of course I used my mixer. :)
Ingredients:
1 cup evaporated milk
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
5 eggs
1 cup butter, melted
1/4 cup water
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) evaporated milk
3 tablespoons unsweetened cocoa powder
1/2 cup butter
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| You'll find it easier to bake when you've arranged your mise en place beforehand. |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla, and cocoa mixture, mix well until blended. Spread evenly into the prepared pan.
3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. (Note: I couldn't find a cooling rack at my grocery store so I bought a tray used for grilling, hehe! It does the job so that's fine with me.)
4. To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter into a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.
Now I would've made my own caramel sauce, I bought my candy thermometer and everything, but I still have a jar of Trader Joe's Fleur de Sel Caramel Sauce, so I used that first.
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| My first baking project for 2014: Success! |
So far, everyone who tried my cake liked it. I had three tastings, you see: Jay, my officemates, and a couple of other friends I had dinner with one weeknight. I'm happy with the outcome! But I'd definitely bake this recipe more, I'd like to master it. I might even try this recipe I posted. :)
Now I'd like to share with you one secret tip I got from my baking class. If you're going to store your chocolate cake in the fridge for a few days (it usually lasts for a week), make sure to brush it with corn syrup to keep it moist. I found that the cake is best eaten after a night in the fridge, it's more moist and rich.
