Chockful of Chocolate
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
When I was looking for a recipe to make chocolate cupcakes for PEO, I rediscovered a recipe for Icewater Chocolate Cake. It was a state fair blue ribbon winner in the 1980s.
1. Place two tablespoons of cornstarch in a 1-cup measure.
2. Fill the rest of the cup with all-purpose flour.
3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour.
Icewater Chocolate Cake1 cup butter
2 1/4 cups sugar
1 1/2 tsp. vanilla
1 1/2 cups ice water
3 cups cake flour, sifted
1/2 cup cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
Cream butter and sugar. Add vanilla; cream until fluffy. Add eggs and beat thoroughly. Sift together cake flour, cocoa, baking soda and salt. Add alternately with ice water.
Put batter in three greased and wax-paper-lined 8-inch cake pans OR fill about 24 cupcake liners. For layers, bake at 350 degrees for 25 to 30 minutes. For cupcakes, bake 18-22 minutes or until the cake tests done.
If making a layer cake, let the cakes cool in the pan for 15 minutes before turning out to cool completely. Frost as desired.
I wanted to try a chocolate ganache because that's what I thought the Cupcake shop used. I found a recipe for ganache and it even had photos.
My plan was to pipe it like I'd done the cream cheese frosting on the red velvet cupcakes. But I guess I let it set up too long. It was pretty firm by the time I pulled it from the refrigerator. When I went back and re-read the recipe and comments, it said not to let it get too firm or it would be like "clay." I concur.
So, to "fix" it, I added butter, powdered sugar and some additional milk to make the frosting. Even though it wasn't exactly the plan, it tasted and looked good.
So maybe you'll have more success with the original recipe (click on the word "ganache" above) or here's the version I ended up with:
Chocolate Ganache Frosting12 oz. semi-sweet chocolate chips (good quality)
1/4 cup butter
1 cup heavy cream
3 cups powdered sugar
2 - 3 tbsp. milk (if needed for consistency)
Place chocolate in a large bowl. Heat heavy cream on medium high until it comes to a boil (I did this in the microwave.) Remove from heat and immediately pour cream over chocolate; stir until completely mixed and glossy. Allow ganache to cool and set up. Add melted butter, powdered sugar and milk until it's a consistency conducive to piping.
I decorated each frosted cupcake with mini chocolate chips.
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