Category: Food Written by Food & Wine
Courtesy Of Food & Wine
ACTIVE: 25 MIN
TOTAL TIME: 2 HRS 30 MIN
SERVINGS: 8 TO 10
1 stick unsalted butter, softened, plus more for the pan
2 1/4 cups cake flour, plus more for dusting
1/4 cup solid vegetable shortening
2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened natural cocoa powder (See Note)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 cups water
2 1/2 cups sugar
1 tablespoon light corn syrup
1 1/2 cups unsweetened natural cocoa powder (See Note)
2/3 cup cornstarch
6 tablespoons unsalted butter, cut into small cubes
1/2 teaspoon pure vanilla extract
Pinch of salt
MAKE THE CAKE Preheat the oven to 375°. Butter two 9-inch round cake pans and coat lightly with flour. Line the bottoms with parchment paper. In a standing electric mixer fitted with the whisk, beat the 1 stick of butter with the shortening until creamy. Add the sugar and beat at medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating well between additions. Add the vanilla. At very low speed, beat in the cocoa powder, baking powder, baking soda and salt. Add the 2 1/4 cups of cake flour and the milk in 3 separate alternating batches, scraping down the side and bottom of the bowl occasionally.
Divide the cake batter between the prepared pans and smooth the tops. Bake in the center of the oven for about 30 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs attached. Let the cakes cool for 15 minutes, then invert them onto a rack and let cool completely.
MEANWHILE, MAKE THE FILLING In a large saucepan, combine 2 1/2 cups of the water with the sugar, corn syrup and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk the cornstarch with the remaining 1/2 cup of water until smooth; whisk into the cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Off the heat, whisk in the butter, vanilla and salt. Scrape the filling into a bowl and press a sheet of plastic wrap directly onto the surface of the filling (you should have about 5 cups). Let cool, then refrigerate until firm, 45 minutes.
Using a serrated knife, halve each cake layer horizontally. Break up the less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve the two cake bottoms and one smoother top.
Set one of the cake bottoms on a cake plate and spread with 1 1/2 cups of the filling. Top with the second bottom layer and another 1 1/2 cups of filling. Cover with the cake top and spread the remaining filling all over the top and side. Pat the crumbs all over the cake. Refrigerate for at least 1 hour before serving.
The chocolate cake can be refrigerated overnight.
Natural cocoa powder is one of two types of unsweetened cocoa. It’s bitter and adds intense chocolate flavor to the cake. Don’t use Dutch-process or other alkalized cocoa; when combined with baking soda, it can make a cake taste soapy.
Last Updated on Tuesday, 28 May 2013 09:06
Category: Food Written by Catherine New/Huffington Post
If it doesn't cluck like a chicken or walk like a chicken, is it still a chicken? Some meatless meat makers would have you believe yes. Enterprising fake-meat makers are lobbying grocery stores to start selling their products alongside chops, drumsticks and other products for carnivores.
Last Updated on Friday, 10 May 2013 15:20
Category: Food Written by RJ Barnhill
Welcome the arrival of warm weather with sunny colors, vibrant flavors and the newest baking trend – cake push pops. These treats add a dash of family-friendly fun for gatherings, graduations and birthday parties.
“These cake push pops are easy to create and make any celebration an unforgettable one,” said Mary Beth Harrington of the McCormick Kitchens. “A variety of colors and flavors can be mixed together to form a flavorful, one-of-a-kind treat that’s sure to make a lasting impression.”
Using an angel food cake base and white frosting, the color and flavor combinations are endless with these cake push pops. For a fruity sweet treat, think orange cream or blue raspberry, and for a refreshing twist on a favorite summer sip, pink lemonade will please anyone’s palette.
For even more variations and baking inspiration, visit www.McCormick.com or www.Facebook.com/ MccormickSpice. Also, visit the “Cakes to Crave” board at www.Pinterest.com/McCormickSpices to find other cakes and flavors to turn into push pops.
Angel Food Cake Push Pops with
Pink Lemonade Frosting
Prep Time: 30 minutes
Makes: 8 cake push pops
1 package (10 ounces) round angel food cake
1 cup (2 sticks) butter, softened
1 teaspoon McCormick® Pure Lemon Extract
1 box (16 ounces) confectioners’ sugar, sifted
2 tablespoons milk
6 drops McCormick® Red Food Color
8 cake push pop molds
Cut angel food cake into 1/2-inch thick layers. Cut out 32 rounds with the same diameter as the push pop molds. For easier cutting, press out cake rounds with a round cookie cutter. Set aside.
Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add lemon extract, mix well. Gradually add confectioners’ sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add milk and red food color; beat until light and fluffy. Fill piping bag fitted with a small plain tip with frosting.
For each push pop, pipe a small amount of frosting into push pop mold. Place 1 cake round into tube, pressing, into the frosting. Top with a small amount of frosting and a second cake round. Repeat layering for a total of four cake layers. Top with frosting.
Test Kitchen Tips:
• Cake push pop molds are available in the cake decorating aisle of craft and party stores and online specialty stores.
• In place of angel food cake, use your favorite baked cake if you prefer.
If you don’t have push pop containers, use small, clear cups or Mason jars instead to create mini trifles, perfect for any gathering.
Last Updated on Friday, 03 May 2013 17:01
Category: Food Written by Zach Walton/webpronews
105-year-old bacon woman sounds like a post-modern art piece, but it actually refers to a sweet grandmother who has found the secret to life – delicious bacon.
Pearl Cantrell is 105-years-old and she really loves bacon. In fact, she eats bacon for every meal. She is also a bacon ambassador among her family and friends encouraging them all to enjoy pork-based meat.
It seems that her love for bacon caught the attention of Oscar Mayer. The company decided to take Cantrell’s love of meat to the next level by giving her what every bacon-loving child has ever wanted – a ride in the fabled Wienermobile. She was driven around town in the vehicle while waving to everybody.
A ride in the Wienermobile wasn’t the only thing Cantrell received though. Oscar Mayer also gave her plenty of bacon so she could continue spreading the bacon gospel throughout her hometown of Richland Springs, Texas.
After the events of the day, Cantrell says that she “will never, ever forget it, as long as I live.” Here’s hoping she lives for many more years so she can continue preaching the joys of bacon.
Last Updated on Wednesday, 08 May 2013 10:03
Category: Food Written by RJ Barnhill
It’s that time again! Detroit Restaurant Week returns Friday, April 19, and runs through Sunday, April 28. Nineteen of Detroit’s finest restaurants will once again offer specially-priced three-course dinners for only $30 per person.
The Detroit Restaurant Week concept was created in 2009 as a partnership project between Paxahau Event Productions, the Downtown Detroit Partnership (DDP) and its partner organizations in Midtown, Corktown, Eastern Market and New Center to support and promote fine dining restaurants in greater downtown Detroit. Since its inception in 2009, almost 230,000 people from across metro Detroit and beyond have enjoyed Detroit Restaurant Week, generating over $4 million in sales.
This year, three new establishments have joined the spring event, including Greektown Casino Hotel’s flagship Brizola, the freshly-updated formerly Mosaic space Santorini Estiatorio in Greektown, and Wolfgang Pucks Pizzeria & Cucina at the MGM Grand Detroit.
THE MICHIGAN CHRONICLE
Wolfgang Puck Pizzeria & Cucina’s menu includes rustic and cozy Italian classics like Tuscan White Bean Soup, Antipasti Salad and Hand Made Fettuccine with Wild Field Mushrooms and Truffle Oil. “Our Detroit Restaurant Week menu is meant to showcase a wide sampling of the food we offer,” said Executive Chef Marc Djozlija. “The restaurant opened last November as a casual Italian destination with wood oven baked pizzas and handmade pastas. Its bar offers domestic and international beers and a comprehensive selection of wines, many from Italy, which complement the menu.
Newcomer Brizola is set to provide a fabulous and distinctive food experience. The signature restaurant, located just off the casino floor, features a progressive wine menu, including new and old world wines, a large bar complemented with bold design and city views. The menu boasts mouthwatering cuts of prime beef, the freshest seafood and decadent side dishes and desserts. Brizola’s General Manager Frederick Nikolovski Amady says, “We look forward to the DRW crowds and are excited to be apart of all the action this year.
Detroit Restaurant Week is presented by Shinola, the Detroit-based manufacturer of premium Detroit-built wristwatches and bicycles as well as other consumer products. Quicken Loans returns as supporting sponsor.
Call ahead to restaurants for reservations and visit www.DetroitRestaurantWeek.com for the latest updates about menus, upcoming events, and to sign up for the exclusive Detroit Restaurant Week e-newsletter. “Like” Detroit Restaurant Week on Facebook and follow @dineDRW on Twitter.
Call ahead for reservations!
Westin Book Cadillac
Andiamo Detroit Riverfront
GM Ren Cen
Angelina Italian Bistro
Atlas Global Bistro
Greektown Casino Hotel
Da Edoardo Foxtown Grille
Detroit Seafood Market
Campus Martius Park
La Dolce Vita
Palmer Woods District
Stroh River Place
Westin Book Cadillac Detroit
The restaurants participating
in the eighth installment of the
fine dining event are:
Wolfgang Puck Pizzeria & Cucina
MGM Grand Detroit
Last Updated on Friday, 03 May 2013 14:20
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