The same recipe from my Cindy Birthday Cake I used to bake a Christmas cake. Instead of using the cupcake mold that was deep and would take a long time to bake/cool and etc. I decided to try my Giant Cookie pans instead.
|Medium size chocolate cake and Whoopie Pies|
|Giant Chocolate Cake with Ganache|
The Giant Cookie pan helped me save time which is important because the night before Christmas I put in a 12-14 hour marathon baking into 2 am in the morning. I was so tired on Christmas! Using the Giant Cookie pan is quicker time to bake the cake and you do not need to cut the cake to layer the cake because it is already thin.
Buttermilk is very expensive if you do not have extra money for the Buttermilk you can use another substitute for Buttermilk instead.
FAUX BUTTER MILK:
2.25 cups (9 oz) cake (soft-wheat) flour
1 teaspoon baking soda (bicarbonate of soda)
0.25 teaspoon salt
1 cup (8 oz/250 g) unsalted butter, at room temperature
1 cup (7 oz/220 g) firmly packed light brown sugar
0.75 (6 oz/185 g) granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract (essence)
4 oz (125 g) unsweetened chocolate, chopped and melted (page 40)
1 cup (8 fl oz/250 mil) low-fat or nonfat Buttermilk, at room temperature
|Giant Cookie Pan From Wilton|
9.) Pour the batter into the Giant Cookie pan and smooth the top with a spatula. Bake for 15-20 minutes (I would test with tooth pick at 15 minute then evaluate. If it comes out dry it is ready. If it is wet or comes out with crumbs continue to bake until the cakes come out dry).
Martha Stewart's Classic Cannoli Filling
Copyright of Marthastewart.com
2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners' sugar
3 tablespoons mini semisweet chocolate chips
3/4 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
- Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
- With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.
2.75 cups (22 ounces) fresh ricotta cheese
0.75 cup confectioners' sugar
2 cups mini chocolate morsels
0.75 teaspoon pure vanilla extract
0.75 teaspoon finely grated lemons (about 4 or 5 lemons)
0.25 teaspoon fresh lemon juice
- Spoon ricotta over a sieve and drain overnight ( or 4 to 8 hours) over a bowl. Cover with plastic wrap.
- Using Stand mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Then beat in each item: chocolate/chocolate chips, vanilla, zest and then lemon juice. Cover with plastic wrap and refrigerate at least one hour so that it can firm.
|Part of the supplies from my 12-14 hour baking marathon. |
Hershey Baking Melts are perfect for the ganache
as you will not have to chop up the chocolate.