Friday, March 23, 2012

Chocolate Mocha Cake, Chocolate Mousse, Fudge Frosting, and classic Chocolate Buttercream,


 Chocolate Mocha Cake
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl.
Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean.
Cool in pans for 10 minutes, and then turn out onto racks to cool completely. Frost cooled cake with Coffee Icing.
After frosting, melt some semisweet chocolate baking squares or chips in a double boiler.
Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Easy Chocolate Mousse

 Filling 1 small box instant chocolate pudding (3.9 oz) 2 c. heavy cream or whipping cream.
Combine the pudding mix and heavy cream in a mixing bowl.
I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined.
Then, switch to high speed and whip the pudding until thick and fluffy.
If mousse is too thick, mix in a little bit of heavy cream or milk to reach desired consistency.
If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
Refrigerate until ready to use. 
I love this as a filling for my chocolate cakes!

Fudge Frosting
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 squares (1 once each) semisweet chocolate
¼ cup butter, cubed.
For frosting combine cream, sugar and corn in a saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from heat; stir in chocolate and butter until melted. Transfer to a bowl. Refrigerate until spreadable, stirring occasionally

Classic Chocolate Buttercream
2 sticks butter, softened (unsalted) 6 c. powdered sugar (1 3/4 lb.) 1 c. cocoa, sifted (2 ½ oz) 1/3 c. milk 2 t vanilla Soften butter.

Cream butter for approximately one1 min.(on medium speed). Add vanilla. Add powdered sugar and cocoa powder. Add most of the milk. Beat at medium speed 1 minute. Reduce speed to low. Beat an additional two to three minutes, adding remaining milk as needed. This is my favorite chocolate frosting! Recipe can easily be doubled or halved. This recipe makes approximately 6 cups of frosting.

Saturday, March 10, 2012

Carotino Oil

The Golden cooking oil
for good nutrition

Carotino is a new cholesterol-free cooking oil that adds more than just color to your meals. Carotino’s distinctive golden appearance comes from the alpha and beta carotenes it contains – the same nutrients that give carrots, tomatoes and red peppers their colour.
A little Carotino goes a long way. Just one tablespoon will make a substantial contribution towards your Recommended Daily Allowance (RDA) of nutrients like Vitamin A, Vitamin E and Omega 3 – essential for healthy skin, hair, teeth and good vision. Carotino is also 100% natural, Halal, Kosher and Vegan.
By substituting Carotino for your usual cooking oil, you can add a subtle golden colour to almost any dish. Unlike olive oil, its flavour and odour free, so it brings out the natural taste of the food without overpowering it – perfect for many Asian recipes. And with its high smoke point of 200°C, Carotino is great for deep-fried and BBQ dishes, where intense heat can otherwise leave food scorched and bitter.
Carotino is perfect for sautéing, baking, roasting and salad dressings – you can use it instead of olive or vegetable oil in all your favourite dishes.

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