I thought I’d share a recipe with you…
a really good one…
But it comes with a problem – this is how it travels:
So what is it? With that creamy chocolaty frosting?
Chocolate, Coffee and a touch of cinnamon! Delicious!
It’s Mexican Chocolate Cake!
In exchange for the recipe please, PLEASE tell me?
What do you use as a cake plate when you’re traveling?
and here’s the recipe:
Mexican Chocolate Cake
Ingredients:
2 Cup Cake Flour (I use regular, not-so-special flour)
2 Cup Sugar
3/4 C Cocoa Powder
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking soda
1 tsp Salt
2 tsp Cinnamon
1 cup strong coffee (cooled)
1 cup milk
2 eggs
2 tsp vanilla
1/2 c vegetable oil
Preheat oven to 350 degrees. Butter and dust with cocoa powder 2 8″ round cake pans.
In a large bowl, sift together all dry ingredients. Add coffee, milk, eggs, oil and vanilla. Mix on medium speed for 30 seconds. Stop mixer and scrape down the sides. Mix on high speed for another 2 minutes. Pour in to pans and bake for 25-35 minutes. Let cool in pan for 10 minutes before turning out onto a cooling rack. cool completely before frosting.
Frosting: 8 oz semi sweet chocolate chips 1/4 c vegetable oil. 1 1/2 cup heavy cream, 2 tsp vanilla
Melt chocolate with the oil in the microwave stirring every 20 seconds for 1 1/2 minutes. Let cool 5 minutes. whip the cream until stiff peaks form. Fold in melted chocolate in three batches. Spread onto cooled cake.
Optional:
Ganache Filling
2/3 cup heavy cream
6oz semi-sweet baking chocolate
heat cream and chocolate in a sauce pan over medium heat until bubbles appear. Lower heat and stir until chocolate melts. Turn off heat and let sit. For this recipe the ganache is ready to use when it firms up like a thick cream.
Ganache can be used many ways: when ganache is still a bit warm it can be poured over a cake for a glaze. If cooled to room temperature it can be spread as a filling or frosting. Refridgerated ganache can be whipped up for fillings and can be rolled to create truffles! Very versitile!
Enjoy!
{ 2 comments… read them below or add one }
I RARELY travel with a cake, but… My sister has a cake stand that has a glass cover. I have borrowed that before. I also think you can buy tupperware that works for cakes. Swagbuck-it.
My cakes usually go on one of a couple of different plates that are a few inches larger than the cake and then into a box that the plate just fits in (so it doesn’t slide around). Sometimes I put a bowl over the top (bigger than the plate, not resting on it) or plastic wrap and toothpicks, but usually just the box. Works fine unless you forget about it and leave it in the back of your friends car on one of the first hot days of spring:)