MOIST CHOCOLATE CAKE

Moist Chocolate Cake

• 1 3/4 cups all purpose flour
• 2 cups granulated white sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
• 1/2 cup butter, melted
• 1 tbsp vanilla extract
• 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.

2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat for 2 minutes on medium speed. Stir in hot coffee.  Batter will be very runny.

3. Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Allow to cool 5 minutes in pans; run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

CAKE RECIPE: BLUEBERRY CHEESECAKE

Cakes Recipe

BLUEBERRY CHEESECAKE

A blueberry cheesecake with a fresh or frozen blueberry glaze.

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

• 2 packages (16 ounces total) cream cheese, room temperature
• 2 cups cottage cheese
• 1 1/2 cups sugar
• 4 eggs, slightly beaten
• 6 tablespoons cornstarch
• 6 tablespoons all-purpose flour
• 1 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup melted butter or margarine
• 2 cups sour cream
• graham cracker crust, below
• blueberry glaze, below

Preparation:

Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth.

Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

Graham Cracker Crumb Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter or margarine
• 2 teaspoons sugar

Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan.

Blueberry Glaze

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries, divided

In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.

HOW TO MAKE BASIC FONDANT

HOW TO MAKE BASIC FONDANT

Ingredients:

• 2 cups granulated sugar
• 1/2 cup water
• 2 tbsp light corn syrup

Preparation:

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.

3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees Fahrenheit (115 C).

4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.

5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.

8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.