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Sweet Chocolate Cake

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  4 (1 ounce) squares German sweet chocolate ½ cup water 2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 4 egg whites 12 fluid ounces evaporated milk 1 ½ cups white sugar ¾ cup butter 4 egg yolks 1 ½ teaspoons vanilla extract 1 (8 ounce) package flaked coconut 1 ½ cups chopped pecans Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper. Step 2 Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth. Step 3 In a medium bowl, mix together flour, soda and salt. Set aside. Step 4 In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition u...

Russian Honey Cake

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There are 3 different ways to make this cake…the hard way, the harder way, and the way we're gonna do it--the hardest way. Because it's that worth it. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet. For the Burnt Honey: ¾ cup wildflower honey 3 tablespoons cold water For the Cake Layers: 14 tablespoons unsalted butter, cut into slices 1 cup white sugar ¾ cup wildflower honey 6 large cold eggs 2 ½ teaspoons baking soda ¾ teaspoon fine salt 1 teaspoon ground cinnamon 3 ¾ cups all-purpose flour For the Frosting: 4 cups cold heavy whipping cream ¾ cup sour cream DirectionsInstructions Checklist Step 1 Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water. Step 2 Preheat the oven to 375 degree...