The Chocolate Cake, I Couldn't Have!

It was Thanksgiving, year of 2013.  I was 15 years old at this time.  Every year my family and I drive 3 hours to New Jersey to visit my Aunt during Thanksgiving.  This is one of my favorite holidays of year.  This is the year when you sit down with your family and basically stuff your face.  You stuff your face with turkey, ham, mac and cheese, greens, string beans, yams, stuffing, mash potatoes, and all other sorts of things you can think of.  But that's not the best part, well for me.  But the best part is dessert of course!  With all the cakes, ice cream, cookies and milk.  This year was a little different for though.  My cousin came through the door with a red but chocolate cake.  I was so shocked.  I have never heard, seen or had this type of cake before.  It was called the Red Wine Chocolate Cake.  Once it was placed on the table, I reached as quickly as I can.  But suddenly my mom smacked my hand!  "You are not allowed to have this cake, it has alcohol in it." My mom said.  I wanted to sit there and cry my eyes out.  This was the first cake I couldn't ever have.  But now I am older I have had a piece of Red Wine Chocolate Cake, even though I'm not old enough.  Shhhhh. Don't tell anyone!  Here is the recipe, Enjoy!

Ingredients

• 1½ cups (210 g/7.4 oz) all-purpose flour
• ¾ cup (75 g/2.7 oz) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup (2 sticks/227 g) butter, softened
• 1¼ cups (250 g/8.8 oz) granulated sugar
• ½ cup (100 g/3.5 oz) brown sugar (preferably dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1¼ cups (300 ml) dry red wine

Instructions

1. Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.

2. In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.

3. In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.

4. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar.

5. Store cake at room temperature in airtight container for up to 3 days.

6. Cake can be frozen for up to 2 months.

   


              

The Chocolate Tower Truffle Cake

Have you been to the The Cheesecake Factory? It's a fancy restaurant that you can find almost anywhere.  The Cheesecake Factory was first established in 1978 in Detroit, Michigan.  This restaurant is very famous for their dishes and types of cakes they serve.  For example, Chinese Chicken Salad, Crispy Chicken Rolls, or Lemon Ricotta Pancakes.  But of course their cheesecake is delicious and everyone loves it.  But me? No. I love their Chocolate Tower Truffle Cake.  I have never heard of this restaurant until almost 3 years ago.  I was invited to my best friend's birthday dinner. We all finished our meals and it was on to dessert.  Remember I have never heard of this restaurant so I had no idea what to order.  While I was looking at the menu, I went all the way down to the bottom.  At the bottom of the menu it said Chocolate Tower Truffle Cake.  My eyes began to open and my mouth began drop.  I ordered it without hesitation.  The cake came between 10 through 15 minutes.  As they placed it in front of me my heart began to speed up.  It was the most beautiful cake I have ever seen.  The first taste was so delightful.  The chocolate chunks inside was surprising as well.  Since I think the cake is good, I am going to share the recipe with you. 

Recipe:

    For the Truffles: 

4 ounces bittersweet or semisweet chocolate, cut into small pieces 
3 tablespoons, heavy cream 
1 tablespoon unsalted butter 
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.) 
8 fresh perfect raspberries, optional 
For the Chocolate Cake: 
5 ounces bittersweet chocolate, cut into small pieces 
5 ounces unsalted butter, cut into small pieces 
3 eggs, at room temperature 
3 egg yolks, at room temperature 
1/2 cup sugar 
5 tablespoons plus 1 teaspoon all-purpose flour 
Whipped Cream, optional 
Ice Cream, optional 

Directions 
For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. 

Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes. 

For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper. 

In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly. 

Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. 

Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper.  Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

My First Taste

Have you ever tasted something for the first time and fell in love?  That is how it felt once my tongue touched my first piece of chocolate cake.  I was sitting in my room with my younger sister.  We were watching a movie called "The Cat In The Hat". I don't know if you know it but it is a movie based off the book that was published in 1957.  But anyways back my first taste of chocolate cake.  My mom called both of us into the kitchen and asked us a question.  "Do you guys want to try my chocolate cake?"  My sister and I became so excited.  We were trying chocolate cake for the first time!  It wasn't the fancy chocolate cake you see on television but it looked very delicious to me.  My mom's cake looked sort of like photo at the bottom of my post.  If you ever have the chance to try a piece of cake, TAKE IT! 

Hello Everyone! 

My name is Marjani Reid. I am eighteen years old and I am a freshman in college.  I attend Indiana University of Pennsylvania.  This isn't the first blog I have made.  I once made a little blog in my seventh year of middle school.  But this blog is going be different; it's going to mean something to you and me.  Do you like chocolate cake? Because I love chocolate cake.  I know you're thinking, "Who writes a blog about chocolate cake?" But there are so many types of chocolate cake out there and I want you to learn about them.  I want to inform you about how and where these cakes were made.  You might have your own opinions on the cake I have to share but that is what I want.  Hearing different opinions on a cake that I like is interesting to me. It's always good to try new things.  

In my next post, I am going to talk about Guinness Chocolate Cake, Seven Sins Chocolate Cake, and Red Wine Chocolate Cake. I am going to be honest with you I have never had any of these delicious and unique cakes.

I hope you enjoy my blog!