inthekitchen
Cakettes
A chocolate shell and smooth cake interior create a bite-sized piece of heaven.
INGREDIENTS: Chocolate Cake 1 cup cocoa 1 cup brown sugar 1 cup sugar 2 cups flour 1 tsp salt 1 tsp baking powder 1 tsp baking soda 1 cup milk 1 / 2 cup eggs 1 / 2 cup oil 1 cup boiling water
Buttercream Icing See page 20
Chocolate Coating 4 cups chocolate wafers
METHOD Chocolate Cake 1. Combine dry ingredients in mixing bowl. Add oil and eggs one at a time. 2. Stir in milk, then boiling water. Scrape bowl often as mixture gets lumpy. 3. Pour into a greased 8” round cake pan. 4. Bake at 350 ° F for 30-40 min, until set in the middle.
Yield 1 cake
Cakettes 1. Break up one 8” baked cake round and place in a mixing bowl. 2. Add in roughly ½ cup of buttercream icing and mix to create a hard paste. Start with half the icing and work in more until a firm ball is formed. The consistency should be similar to a rum ball. 4. Take a spoonful of the mixture with a small ice cream scoop for each cakette and roll into a ball. Place onto a baking sheet.
5. Melt chocolate wafers in a bowl over simmering water, stirring frequently. Do not overheat. 6. Using a fork, dip ball into melted chocolate and immerse completely. 7. Place onto plate or baking sheet lined with wax or parchment paper. 8. Decorate as desired.
Yield approx. 1 dozen.
ciao! / apr / may / two thousand fifteen 19