Tag Archive for cake

The BEST Chocolate Cake, made with Coca-Cola

Facebooktwittergoogle_pluspinterest

I posted my favorite cupcake recipe by Magnolia Bakery http://www.magnoliabakery.com/ last time but it was a vanilla recipe and I wanted to post my favorite chocolate one and it happens to be for a cake. I was never a huge chocolate fan, I am more of a “fruity, sugar lover” but years ago my mom found this recipe and it soon became the most requested with the Hecht family: Coca-Cola’s Chocolate Cake. Do not let the name fool you, there is no “taste indication” of the soda pop when you eat this, it does add something magical to the cake though, making it moist and perfect. I have attempted to make it without the cola and it just is not the same. Side note: do not skimp on this and use diet soda, it needs real Coca-Cola. If I could chose a few words to describe this cake it would be “Chocolate, melt in your mouth”. It is VERY rich so make sure you share with the with friends and family and if you eat the WHOLE thing, don’t say I did not warn you, its addictive but the stomach ache after consuming more than 3 pieces in one sitting is not worth it. Also, this is supposed to be a ‘messy cake’. Even though I spent time as a baker and cake decorator this is still my favorite cake-taste wise, no need to be a perfectionist in presentation, do not let the look fool you, the taste is incredible! Please let me know if you make this and how it turns out! Enjoy,

-Kel

Coca-Cola and buttermilk and mini- marshmallows.

Ingredients:

  • 2 cups self-rising flour

  • 2 cups sugar

  • 3 tablespoons cocoa

  • 1 cup Coca-Cola

  • 1 cup butter

  • 1 1/2 cups miniature marshmallows

  • 2 eggs, beaten

  • 1/2 cup buttermilk

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • .

  • Frosting:

  • 1/2 cup butter

  • 1 tablespoon cocoa

  • 6 tablespoons Coca-Cola

  • 1 box confectioner’s sugar, (1pound)

  • 1/2 cup chopped pecans


     Preparation:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucepan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.
Serves about 16.

Cupcake Love

Facebooktwittergoogle_pluspinterest

“Let them eat cake”

-Marie Antoinette

Six years ago in my annoyance with a desk job I decided I wanted to do something that I would love even if it meant sacrificing a hefty paycheck, so I took a job as a baker and cake decorator in a new start-up shop in the Washington, DC area. A side note: I have never had any formal training in baking or art (for the decorating) but I love food and I enjoy a challenge so I gave a good interview and they hired me.

I had a ton of fun and acquired a life-long skill while working there and honestly did not mind waking up at five in the morning to make butter cream frosting and morning treats. I quickly learned how to mix huge batches of batter, use restaurant  ovens, frost, pipe and decorate a decent cupcake/cake. I lived it up (and ate it up) for half a year but then the money aspect (or lack of) started to outweigh following my “cake dream” so I went back to an office. My love of cupcakes continues….baking then decorating this edible, mini piece of art. Outside of my own hobby I decided to start searching for the best cupcake. I’ve been to a decent amount of bake shops in my quest and my favorite is still New York City’s Magnolia Bakery, Plain old Vanilla and Vanilla Butter cream Frosting. They opened their first location in NYC in the West Village, 1996 and have four other locations in the city as well as Los Angeles, Chicago and Dubai. Along with the cupcakes they make pies, cookies, cakes, pudding (their banana pudding is amazing) but when I walk into a Magnolia I have only one mission, vanilla and vanilla.

So why am I telling you this and showing you all these photos of their sweets when you can’t get to one of their locations right now? Well, I honestly think they have the best cupcake and since I can’t go get one when I am in the DC area I do the next best thing, I bake them myself. Here is the recipe for their vanilla cupcake with vanilla butter cream frosting.

PS: you can always replace the vanilla butter cream frosting with chocolate butter cream and add a few drips of Chocolate syrup when mixing, it makes all the difference 😉 Enjoy! -Kelly

Magnolia Bakery Vanilla Cupcakes
Yield:24 cupcakes

Ingredients
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Butter Cream Frosting

 The vanilla butter cream we use at the bakery is technically not a butter cream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.


1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

*All Images provided by Google