For the cake, preheat oven to 350. Lightly coat two 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Coat paper with spray and set pans aside. Combine the cake mix, egg nog, oil, eggs, nutmeg, rum and vanilla extracts together in a large bowl. Beat on medium speed with an electric mixer for 30 seconds. Increase speed to high and beat for 2 minutes. Divide batter between the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in the pan for 10 minutes, then turn out onto a cooling rack. Peel off the parchment, carefully turn upright, and cool completely before frosting.
For the frosting, melt the chocolate until smooth in a microwave-safe bowl in 20-second intervals. In a medium bowl, beat the cream cheese, butter, sour cream, vanilla, and salt with an electric mixer until blended. Stir in the melted white chocolate. Add the powdered sugar and blend until smooth.
This week will be full of recipes for Guinness. Although I will always favor local craft beer, I do harbor a soft spot for Ireland and their World Famous Brewery. Just out of college I scraped together enough money to put myself on a flight from LAX to Dublin. landed in Ireland on a drizzly morning, jet lagged and confused. I had no idea where to go, or how to get there. Before I really knew what was happening, I was being dragged though the streets of Dublin by a charming Irishman, clad in a newsboy cap and green wool sweater.  Through his thick accent I was able to discern that he was taking me to a youth hostel at the foot of the Guinness brewery.  Once we arrived at our destination, he said goodbye with a smile and a cheerful wave and he was on his way, leaving me to realized that this kind stranger had walked at least a mile in the wrong direction just to make sure I found a bed for the evening.
Although most of you will be breaking out the famous Irish Stout this weekend, I will be sticking with beer brewed a little closer to home. Rogue Brewery makes several beers that would be perfect for this recipe, including the Chocolate Stout, the Double Chocolate Stout, or even the Hazelnut Brown Nectar, I choose to go with the Mocha Porteralthough the idea of the Irish Lager almost drew me in.
Generously spray a 912 inch glass baking dish with butter flavored cooking spray. Pour the batter into the pan. Bake at 350 for 45-55 minutes or until the surface of the brownies begin to look dry and cracked and a tester inserted into center comes out with a few moist crumbs attached.
Jeg elsker chokolade. Also, I love cake. Spend a little time hanging around this site and youll see countless examples, like myChocolate Tart with Toasted Coconut and Sea Salt, or myMini Dark Chocolate Chambord Bundt Cakes.
How much frosting do i need for layer cake?
This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If youd like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.
Love chocolate? check out these other chocolate recipes
Chocolate: I recommend using 60 or darker chocolate for this recipe. I use Valrhona Manjari, a 64 dark chocolate which is slightly acidic with notes of red and dried fruit. Its a very well-balanced, not overly bitter, dark chocolate. For store-bought chocolate, I would recommend using a product from Guittard.
Salt: I useDiamond Crystal Kosher Saltin all my recipes andMaldons Flaky Sea Saltas my finishing salt. Not all salts are created equal. If you use Mortons Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier. 1 teaspoon of Diamond Crystal Kosher salt weighs roughly 3 grams while 1 teaspoon of Mortons Kosher Salt weighs almost 5 grams.
Start with room temperature ingredients. prefer to use soft but cool butter, which should not appear shiny or greasy. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
smelte og lad afkøle din chokolade: Bring en medium gryde fyldt med 1 tommer vand til en simmer. Tilføj Bittersweet Chokolade til A Heatproof Skål og sæt skålen overnot i simmerende vand for at smelte chokoladen. Dette kan tage overalt fra 5 til 10 minutter. Afkøles til stuetemperatur, før du tilsættes til det creme smør.
Tilføj din smeltede chokolade: Med din mixer, der kører på lav, skal du tilføje din smeltede chokolade til dit creme smør sammen med vaniljen. Sørg for, at chokoladen ikke er varm, eller du vil ende med et suppe rod.
Kan jeg fryse denne buttercream? Absolut â € "min fryser er fuld af tilfældig resterende smørkrem. Opbevar den i en lufttæt beholder og læg et stykke plastfolie lige på toppen af smørkrem. Dette vil hjælpe med enhver potentiel fugtopbygning på toppen. Tør det ved stuetemperatur og re-pisker det, når du er klar til at bruge den. Re-whipping vil bringe livet tilbage i din smørkrem.
Disse fugtige kanelruller vil gøre hele dit køkken lugt lækker. Brug af vegansk creme creme i frostbalancen ud af frosten med en lille tangyness. Har en varm kanelrulle med din kop kaffe eller te til en dekadent morgenmad eller snack.
Bland i mel i kop trin . Når dejen er klæbrig, mel din overflade og læg dejen på overfladen. Ælt, indtil en løs bold dannes. Sprøjt en ren skål med madlavningsspray, læg dejen i skål, wrap og lad det indstilles ved stuetemperatur i en time. Dejen skal fordobles i størrelse.
Rul dejen fra ende til ende i en cylinder. Skær forsigtigt dejen i 2-tommers Pinwheels og læg på en velglædt 8-tommers pie-pande. Børste top med mere smeltet smør, dække og lad det stige mere, når du forvarmer ovnen til 350F.
Fjern plastfolie og bage ved 350F til 25 € "30 minutter eller indtil Golden Brown. Som kanelruller Bages, gør den sure creme frost ved at piske 1/2 COP Forager Project Smør, 1/4 Cup Forager Projekt creme, 1 tsk vaniljeekstrakt og en knivspids salt i en skål. Tilsæt langsomt det pulveriserede sukker, indtil du når den konsistens og sødme, du ønsker.
Jeg har været på udkig efter en chokoladefrostning, der ikke er alt for sød, men kan levere den fudgy rigdom, som jeg længes efter. Efter meget Eksperimentering tror jeg, jeg har landet på en, der passer til regningen! Jeg er spændt på at dele denne opskrift på chokoladehuffe creme frosting med dig.
Selvom denne opskrift omfatter smør, er det ikke lige som en smørkrem frosting, da du vil smelte smørret med chokoladen, før du begynder at piske alt sammen. Tilsætningen af cream tilføjer en tanginess til frosten, som hjælper med at kompensere sødheden fra glasuret.
Denne frosting er bedst, når den bruges den dag, den er lavet; however, if you wish to make it ahead, you can refrigerate it for up to 3 days. Sørg for at fjerne den fra køleskabet et par timer, før du vil bruge det, så det kan komme tilbage til en spredbar konsistens. In a pinch, Ive popped it into the microwave for 30 seconds on medium power to help loosen it up.
The type of chocolate you use is entirely up to you. I prefer to use dark chocolate for its density of flavour, but you may prefer something lighter, like milk or semisweet. The only thing I will say, is that you should choose a chocolate that you love to eat right out of the package. It all starts with good ingredients.
Why am i adding salt to the frosting i thought it was supposed to be sweet?
It does seem a bit strange to add salt to sweet things, doesn't it? In this case, we are using a small pinch of salt to help enhance the chocolate flavour and to reduce any bitterness. Its a bit of flavour magic, I would say!
Does this frosting harden or firm up?
The red velvet emulsion adds the slightest hint of citrus to the cake, which sounds strange for red velvet, but I promise you, its the best surprise of this cake especially when its paired with a tart chocolate sour cream frosting.
