CHRISTMAS DELIGHTS
Moist chocolate cake
Wet ingredients:
4 medium sized eggs
1 cup (or 250ml) and 2 tbsp of vegetable oil
1 cup (or 250ml) of liquid milk
1 tsp of vanilla extract
2 tbsp of water
Dry ingredients -
2½ cups of self raising flour or 2½ cups of plain flour with 5 tsp of baking powder
1 3/4 cups of sugar
Pinch of salt
1/3 cup of unsweetened cocoa powder (depending on the quality of your cocoa you will need to adjust the sugar amount. In the situation of low strength cocoa - which is usually lighter in colour - you will need to decrease the amount of sugar in the recipe according to taste.)
Method:
Preheat oven at 165 degrees fan forced. In a bowl, beat all the wet ingredients on medium for 1-2 minutes with an electric beater until well combined and slightly bubbly. Add the sugar into the wet mixture and beat for another 30 seconds. Incorporate the remaining dry ingredients slowly. Beat on medium until the batter is well combined and has reached ribbon consistency.
Line an 8 inch by 5 inch round cake pan with parchment paper and grease the sides of the pan.
Pour batter into the cake pan and place in the oven for 40-50 minutes depending on your oven. With a toothpick or skewer poke into the cake at 40 minutes. If it comes out clean you are ready to take the cake out of the oven. If the toothpick or skewer doesn't come out clean, let the cake continue to bake while checking every 7 minutes or so.
Note: This recipe requires no butter. Butter allows cakes to be fluffy, spongy and light, where as with oil in the recipe you can achieve a moist sponge which will not dry out.
Chocolate ganache
This is a rich chocolate filling and frosting used to fill cakes, pipe cupcakes, pour as a glaze and make truffles. This recipe achieves a smooth velvety ganache to fill and spread over your cake.
Ingredients:
600g of dark chocolate
300ml of heavy whipping cream
Method:
Heat up the cream until it forms bubbles around the edge. Set aside a bowl of all the dark chocolate roughly chopped into small pieces. Pour the hot cream over the chocolate and using a spoon or regular whisk, mix it together until the chocolate is well combined with the cream. If the chocolate hasn't melted completely, place the bowl in the microwave for 30 seconds and mix again.
Repeat this process until the mixture is well incorporated. The mixture should be smooth and runny showing no signs of the cream or lumpy chocolate pieces.
Cool the ganache for 1 hour before letting it set for another hour in the refrigerator. Once it is set, it is a spreadable consistency and you can use it to fill your cakes or pipe on top of cupcakes. To use as a glaze, allow the ganache to cool for 30 minutes before pouring. You can always warm up the set ganache again to achieve a runny consistency.
Marshmallow fondant
Ingredients:
3 tbsp of glucose/corn syrup
3 tbsp of unsalted butter
3 tbsp of water
½ tsp of vanilla extract
450g of marshmallows
900g of icing/powdered confectioner's sugar
Method:
In a microwavable bowl, add all the ingredients except icing sugar (corn syrup, butter, water, vanilla and marshmallows). Heat the bowl in the microwave for 1 minute and 20 seconds. After taking it out, stir thoroughly and let it cool for 5 minutes (don't exceed more than 10 minutes or it will harden).
In a bigger bowl, combine the above melted ingredients with 500g of icing sugar. The combination will form a 'pasty' dough.
With the rest 400g of the icing sugar, find a clean surface where you can knead your fondant. Place the rest of the icing sugar on the surface and on top of that your half ready fondant. You will need to knead the remaining icing sugar in and you will see your fondant starting to form into a soft dough consistency. If you see the fondant is sticking to your hands add more sugar. You will know when your fondant is ready when it is a little softer than play-dough consistency and by holding it with the tip of your fingers you will be able to see it stretch slowly (if it stretches too quickly, keep adding sugar as it needs to thicken).
Store it in an airtight container or bag in room temperature for up to 6 months.
Cinnamon butter biscuits
Ingredients:
2 cups (or 500g) of all purpose flour
1 cup (or 250g) of powder/icing sugar
250g of unsalted butter, room temperature
½ tsp ground cinnamon
Pinch of salt
Method:
Using a whisk or an electric mixer start by beating the butter on medium for 1 minute. Add the icing sugar and beat further until well combined. Switch to a spatula. Add one cup of flour and a pinch of salt then mix until combined. Add the remaining cup of flour and cinnamon mixing until all is incorporated in the dough. Do not be afraid to use your hands at this stage to combine the dough. Shape 2 inch balls (gently flattening and indenting them with your thumb as a design) or any size/shape you wish. Place them in a 170 degrees preheated oven for 18-20 minutes until the sides are gently brown.
This recipe makes 36 two-inch round biscuits and can be stored in an airtight container for 3-4 months.
Sugar cookies
Ingredients:
2 cups (or 500g) all purpose flour
¼ tsp salt
½ cup (or 125g) unsalted butter
1 cup (or 250g) sugar
1 egg, lightly beaten
2 tbsp milk
½ tsp vanilla extract
3 tbsp of cocoa powder (optional)
Method:
Preheat oven to 350 degrees. In the bowl use an electric mixer to cream butter and sugar, mix until light and fluffy. With mixer running, add egg, milk, cocoa powder (optional) and vanilla, mixing until well combined. With the mixer on low, slowly add flour and salt to the mixture. Mix until just combined.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10-13 minutes. Transfer to wire racks to cool. Decorate with royal icing or fondant, optional.
Vanilla buttercream frosting
Ingredients:
1 cup (or 250g) of unsalted butter, room temperature
3/4 cup (or 180g) of icing/powdered confectioner's sugar
2 tbsp of vanilla extract
Method
In a bowl, beat room temperature butter with an electric beater until pale. Gently incorporate icing sugar ¼ cup at a time and beat on high for 30 seconds to lighten the frosting. Add vanilla extract and beat further on high for 3-4 minutes until pale white, fluffy and has reached a smooth consistency.
Optional:
For chocolate buttercream, simply add ¼ cup of cocoa powder and an additional ¼ cup of icing sugar (making it 1 cup or 250g of icing sugar in total) prior to adding the vanilla.
Recipes and food prepared
by Parisa Lasker from Ardor & Bliss www.facebook.com/ardorxbliss
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