I love trying new from-scratch cake recipes, always hoping to find the ultimate tastes-like-its-from-a-box mix winner. Sounds backwards and counter intuitive, but its the truth. The box mixes, to me, always taste super moist and fluffy. However a problem that arises is my disorganization, or lack of proper documentation, after trying all those recipes. I have many recipes I've written or printed or scribbled down on scraps of paper, but at this point just can't remember how they've all turned out, so i find myself just searching for a new one. I am hoping that documenting these trials on this blog, something that cannot get lost, or ruined or forgotten, will help me with my search.
Recently I made these Devil's Food cupcakes. They came out pretty good I'd say. I topped them with a chocolate ganache glaze.
~~ Here is the Recipe: ~~
2 Cups Flour
2 Cups Sugar
3/4 Cup cocoa powder (or 4 oz.of unswtnd. chocolate and a reduction of 4 Tb. of fat from recipe)
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 Cup Veg. oil
1 Cup hot coffee
1 Cup milk
2 Lg eggs
1 tsp. Vanilla
~~Here is what I did: ~~
((*First off I had to substitute a few things, I was out of cocoa powder so looked up how to use baking chocolate bars instead, I found that I could use 4 ounces of unsweetened chocolate and reduce any oil or fat by 4 Tablespoons, so that is what I did. I also used instant espresso powder in hot water for the coffee and as usual I try to reduce a little sugar whenever I can and so used 1 3/4 cups instead of 2. **))
Preheat oven to 325 degrees, grease and flour (2) 9'' pans, (1) 9''x13'', or make cupcakes!
Sift the dry ingredients. In another bowl mix wet ingredients.
(* I heated the milk, water and espresso powder until a little bubbly then I poured it over the chopped 4 oz. of chocolate let it sit a moment then mixed it all up, then added it to the remaining wet ingredients and proceeded with the rest of the recipe directions*)
Combine the dry and the wet and pour into pan(s) or cupcake tins. Bake 45 minutes, but for cupcakes Id start checking them around 25-30 minutes for done-ness.
I topped them with a simple chocolate glaze or ganache, I'm a little unsure of the measurements or recipe I used but will add one I have in my notebook that I more than likely used.
1/2 Cup heavy cream
8 ounces chopped chocolate
1 Tablespoon butter
1 tsp. instant espresso powder.
heat cream until just bubbling. pour over chopped chocolate and espresso. Let sit 2 minutes. whisk in butter and continue until smooth.
Recently I made these Devil's Food cupcakes. They came out pretty good I'd say. I topped them with a chocolate ganache glaze.
~~ Here is the Recipe: ~~
2 Cups Flour
2 Cups Sugar
3/4 Cup cocoa powder (or 4 oz.of unswtnd. chocolate and a reduction of 4 Tb. of fat from recipe)
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 Cup Veg. oil
1 Cup hot coffee
1 Cup milk
2 Lg eggs
1 tsp. Vanilla
~~Here is what I did: ~~
((*First off I had to substitute a few things, I was out of cocoa powder so looked up how to use baking chocolate bars instead, I found that I could use 4 ounces of unsweetened chocolate and reduce any oil or fat by 4 Tablespoons, so that is what I did. I also used instant espresso powder in hot water for the coffee and as usual I try to reduce a little sugar whenever I can and so used 1 3/4 cups instead of 2. **))
Preheat oven to 325 degrees, grease and flour (2) 9'' pans, (1) 9''x13'', or make cupcakes!
Sift the dry ingredients. In another bowl mix wet ingredients.
(* I heated the milk, water and espresso powder until a little bubbly then I poured it over the chopped 4 oz. of chocolate let it sit a moment then mixed it all up, then added it to the remaining wet ingredients and proceeded with the rest of the recipe directions*)
Combine the dry and the wet and pour into pan(s) or cupcake tins. Bake 45 minutes, but for cupcakes Id start checking them around 25-30 minutes for done-ness.
I topped them with a simple chocolate glaze or ganache, I'm a little unsure of the measurements or recipe I used but will add one I have in my notebook that I more than likely used.
1/2 Cup heavy cream
8 ounces chopped chocolate
1 Tablespoon butter
1 tsp. instant espresso powder.
heat cream until just bubbling. pour over chopped chocolate and espresso. Let sit 2 minutes. whisk in butter and continue until smooth.
