Thursday, July 31, 2014

Hershey's Chocolate Cake with Fudge Frosting

I've made (and consumed) a lot of chocolate cake in my life, but I'm positive nothing will compare to Hershey's chocolate cake. I mean, they've got that down to a science (test kitchens exist for a reason). So I've decided from now on that will be the base of all of my chocolate cakes, leaving room to explore different kinds of frosting.

For my first experiment, I made a cake for my final project in my Journalism 4551 New Media and Culture Class. There was a YouTube video that you can watch here, but really know that wrote a message against rape culture on the cake. So. Yeah. Pretty serious stuff.

Anyways, since I just gave you the link to the Hershey's recipe (it's also on the back of the jar of cocoa powder), I can just give you the frosting recipe!

Fudge Frosting

What you'll need:

  • 4 cups bittersweet baking chocolate
  • 1/2 cup hot water
  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1/4 cup corn syrup
-Melt chocolate in microwave. Pour in mixing bowl add hot water and mix until combined. Add butter and mix. Mix in powdered sugar and corn syrup. Let sit until it stiffens and frost cake.

Miscellaneous Baked Goods

Yeah. These are just photos. Sorry, peeps.

Brooklyn Blackout Cake

Oh, crap. It's been awhile since I've posted anything. Since I'm at my favorite coffee shop today and my interview is cancelled, I guess it's time to update the blog, yo. It's not as comprehensive as I'd like, but I still think it'll be good. Because I made some pretty fantastic things. That's all that matters, right?

Mmmm lopsided looking cake. This is my take on the Brooklyn Blackout Cake which is from the Ladybird Bakery in well. Brooklyn, New York. I'd heard a lot of fuss about this cake, and I'm not one to reject chocolate. The bakery takes the fudgey crumbs and uses it to decorate the exterior of the cake and a frosting that is essentially chocolate pudding. I'm a fan. I used raspberries because apparently I'm a rebel and I can do things like that. Not really. I just couldn't get my crumbs fine enough for me to want to put them on my cake.

What you'll need

For the cake:

  • 3/4 cup butter (1 and 1/2 sticks), softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 cup milk
-Preheat the oven to 375 degrees and butter/flour two 9 inch round cake pans. Set aside.
-Cream butter and sugar together until light and fluffy. Add in eggs one at a time, mixing after each addition.
-At low speed, add the vanilla, cocoa powder, baking soda, and baking powder.
-Add in part of the flour, then milk. Mix and alternate with each addition
- Bake for 30-35 minutes. Let cool before frosting.

For the frosting:
  • 3 cups water
  • 2 1/2 cups sugar
  • 1 tablespoon light corn syrup
  • 1 1/2 cups cocoa powder
  • 2/3 cups corn starch
  • 6 tablespoons butter, cubed
  • 1 teaspoon vanilla
-Pour 2 1/2 cups water, sugar, corn syrup, and cocoa powder in a saucepan and bring to a boil over medium heat, whisking occasionally.
-Dissolve the corn starch in 1/2 cup water and whisk into the cocoa mixture.
-Return to a boil, whisking constantly. Cook until thick.
-Remove from heat and add butter and vanilla, whisking until smooth.
-Place in refrigerator for an hour, then frost cake.