Wednesday, February 26, 2014

Texas Style Sheet-ish Cake

I honestly cannot remember if I had ever eaten this cake when I was in Uni in Texas while the memory of having my first pumpkin pie and first spoon of Haagen Dazs is still vivid. However, I just tried making this cake last weekend – put together form many recipes on the net but somewhat astray (as usual).

110 grams butter
½ cup hot water
2 tablespoons of good quality Cocoa powder (Dutch ones are best)
1 cup high-grade flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup caster sugar
1 egg
¼ cup sour cream

20 grams butter
¼ cup cream
A pinch of salt
1 teaspoon sugar
50 grams dark chocolate
50 grams milk chocolate (I used Whitaker’s for both for its high content of cocoa)
1 teaspoon+ espresso coffee (1/2 teaspoon espresso coffee granule dissolved in 1 teaspoon boiling water)
1 tablespoon pine nuts, toasted and crushed.

Pre-heat the oven to 180 degrees C.
Grease 20X20 square tin and line with baking paper.

Sift flour with salt and baking soda and set aside. Place putter, cocoa powder and hot water in a saucepan on low heat until butter just melt. Stir to combine and transfer to a clean mixing bowl. Leave to cool a little bit and then beat (with electric beater) in sugar, egg and sour cream. Add flour and beat until combined. Transfer the mixture to the prepared pan and bake for half an hour.

While the cake is be baked, prepare the frosting by chopping chocolate. Place cream, butter, salt and sugar in a glass jug and microwave on high for about 20-30 seconds. Add chocolate to the warm cream mixture and stir to combine. If the chocolate is not all melted put n the microwave for another 5 seconds.

Wait until the cake and the ganache cool down a little bit about 20 minutes or so before pouring the ganache on top of the cake (do not remove cake from the pan). Sprinkle with crushed pine nuts and leave to set. Cut into squares or triangles and enjoy!

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