Farmhouse Chocolate Cake Food

VANILLA BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
• Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
• Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
• Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
• Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.
• Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.
• Add the confectioners' sugar to a medium bowl and whisk out the lumps.
• Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

FARMHOUSE CHOCOLATE CAKE

Steps:

• Preheat oven to 400.
• Lightly butter an 8 inch springform pan.
• In a double broiler, melt 4 oz. of the chocolate and 1 stick of butter, cut into small pieces.
• In a medium bowl, blend the flour and 1/2 cup sugar.
• Add eggs and mix well.
• Add the melted chocolate and butter to the bowl and with an electic mixer, beat at high speed for about 5 minutes, until the batter is smooth and forms a ribbon when the beaters are lifted.
• Pour the batter into the prepared pan and bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out dry.
• Unmold the cake onto a rack and let cool; it will fall to about half its original height.
• Meanwhile, in a double boiler, melt the remaining 3 oz. chocolate and 1 tsp butter.
• In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
• Continue whisking until smooth and glossy.
• Place sheets of waxed paper under the cake and cooling rack.
• Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides.
• After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a criss-cross pattern,.
• Mix the cocoa with the remaining 1 T. sugar and sprinkle it decoratively over the cake before serving.

FARMHOUSE HOLIDAYS DOUBLE CHOCOLATE PRALINE-FUDGE CAKE

Steps:

• Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.
• CAKE --
• Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.
• In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.
• Add butter mixture to milk mixture, blending to smooth.
• In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!
• Pour batter into prepared pans; bake for 22-24 minutes (set).
• Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.
• GANACHE --
• Microwave chips and cream in a glass bowl 2-3 minutes until melted.
• Whisk until smooth; gradually add butter, continuing to whisk away the lumps.
• Cool--whisking every 15-20 minutes--until of spreading consistency.
• Makes about 2 cups.
• FROSTING --
• Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.
• Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.
• Immediately---pour over cake.
• Makes nearly 2 cups.
• FINISH THE CAKE --
• Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).
• Chill cake for 1/2 hour.
• Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.
• Freeze if desired--thaw at room temp 4-6 hours.

FARMHOUSE SULTANA CAKE

Steps:

• Pre-heat oven to 170c, butter and base line a cake tin.
• Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
• Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
• Make a well in the center of the dry ingredients, and add the milk.
• Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
• Bake in center of oven for 1 hour 40min. Until well cooked.
• Turn out onto wire rack.