Thursday, March 10, 2011
Bon Appétit and Bonne Fête~
I do..I love my daughters To The Moon And Back~
One of them ..just turned 34.. our youngest~
Where did the time fly? She has 3 boys of her own now.. 5,3 and 1..
We got together for dinner.. fajitas and chili and nachos etc..
Everyone enjoyed everything..We were at our other daughter's home.. she also made a huge cute heart shaped cookie full of smarties for the boys..I said that's so cute what's the recipe? She said you buy a can of pre-made dough and lay it out heart shaped.. I thought it was so cute..She cracked me up..Her answer was quick and witty!
That was for the kidlets..
I was in charge of the adult dessert..
I made a cake that caught my eye in the February 2011 issue of BA..
It was good according to my family..I decorated it w/ fresh chocolate sprinkles and Jacquelines' little chocolate cups from Chocolate Purple Home..I didn't have raspberries so used quarters of fresh Strawberries..
And here is the recipe ..courtesy of BA~
Cocoa Layer Cake
PREP TIME: 1 hour
TOTAL TIME: 3 hours (includes chilling time)
Recipe by Alice Medrich
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 cup lukewarm water, divided
1/2 cup buttermilk
1 1/2 cups cake flour (spooned into cups to measure, then leveled)
3/4 teaspoon baking soda
1 cup sugar
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature, beaten to blend
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/3 cups (packed) golden brown sugar
1 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 9-inch-diameter cake pans with 11/2-inch-high sides
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).
Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1/2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. Do AHEAD Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.
Cut into wedges and serve.
I'll put my thinking cap on soon for our other daughter's 36th birthday..
Vraiment..le temps semble passer si vite.. quand nous regardons nos enfants~
Thank you Jacqueline.. Delicious little cups~
Not baking very much lately..busy:)
So posts may be less..
Have a great rest of week~