Chief Longwind Of The North
Certified/Certifiable
This cake is both super tasty, and amazing to look at. Itwill delight on Christmas, or anytime it's served. Garnish with green pastry leaves, and rd candy balls to add that holly tough on top.
Ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
½ cup water (or cream)
¾ cup (1½ sticks) unsalted butter plus 1 cup Nutella
Combine chocolate, and cream in a double boiler over medium/high heat. Stir until the chocolate and cream are blended. Remove from heat and let cool.
Add the butter and Nutella to the cooled ganache and whisk together until blended.
GELATIN FOR GLAZE:
• 2 ½ tbsp water
• 4 tsp gelatin powder
Combine gelatin and water in a bowl and let sit for 5 minutes to bloom.
MIRROR GLAZE:
• 2/3 cup water
• 2/3 cup cream,
• 1 cup cocoa powder,
1 cup + 2 tbsp castor (very fine powdered sugar, not confectioner’s sugar1 cup
Heat water and cocoa powder over medium heat, stirring to for a smooth slurry. Add the sugar and bring to a boil, stirring to dissolve the sugar. Slowly stir in the cream to avoid creating bubbles. Add gelatin, again slowiy stirring so that no bubbles are formed. Remove from heat and strain through fine wire mesh strainer to remove any skin, bubbles, or undissolved gelatin. Place plastic wrap on glaze so that it contacts the glaze. This will prevent a skin from forming. Place in fridge until ready to pour over the cake. Heat to 88; F when ready to pour over the cake. Place the frosted cake on a wire rack above a cookie sheet that will catch dripping glaze. When pouring, start at the top senter and pour in a circular motion to the edges, let drip in sheets over the sides.
Spread chocolate/hazelnut frosting as smoothly as possible between cake layers, and over the top and sides of the cake. Any imperfections will show when the glaze is poured over the top.
Yummy Chocolate-Mayonnaise Cake
Ingredients:
3 cups all purpose flour
1 ½ cup sugar
2 ¼ tsp. Baking powder
2 ¼ tsp. Baking soda
9 tbs. Cocoa powder
1 ½ cup water
1 ½ cup mayonnaise
3 tsp. Vanilla
Mix all dry ingredients together and stir with a wire whisk. Add the remaining ingredients and beat with mixer on high for two minutes. Pour into 2 lightly greased and floured nine inch cake pans and bake at 350’ F. for about 45 minutes. Cake is done when knife inserted comes out clean.
Let the cakes cool for ten minutes. Run a butter knife between the cake and pan sides. Invert onto a cooling rack and let cool until cold to the touch. Place one cake onto your favorite round serving dish. Cut the top smooth and level with a sharp, round knife. Gently blow off the cake crumbs. Spread filling on top of the cake. Place the second cake on top of the first, and spread with frosting.
Alternate Chocolate/Hazelnut Buttercream Frosting:
Ingredients:
8 oz. unsweetened chocolate, chopped
6 cups powdered sugar
2 sticks (16 tbs.) unsalted butter, softened
¼ cup milk
2 tsp. vanilla extract
¼ tsp. salt
8 oz. Nutella Hazelnut Spread
Combine the milk and powdered sugar in a microwave safe bowl. Heat for 30 seconds on high. Stir to form a smooth syrup. Add the chocolate and butter. Microwave on high for 1 minute. Stir until the chocolate is melted and incorporated into the mixture. Add the butter, vanilla, and salt. Whisk together until smooth. Combine this mixture with the Nutella and blend together until smooth. Spread between the cake layers, and all over the cake.
Seeeeeya; Chief Longwind of the North
Ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
½ cup water (or cream)
¾ cup (1½ sticks) unsalted butter plus 1 cup Nutella
Combine chocolate, and cream in a double boiler over medium/high heat. Stir until the chocolate and cream are blended. Remove from heat and let cool.
Add the butter and Nutella to the cooled ganache and whisk together until blended.
GELATIN FOR GLAZE:
• 2 ½ tbsp water
• 4 tsp gelatin powder
Combine gelatin and water in a bowl and let sit for 5 minutes to bloom.
MIRROR GLAZE:
• 2/3 cup water
• 2/3 cup cream,
• 1 cup cocoa powder,
1 cup + 2 tbsp castor (very fine powdered sugar, not confectioner’s sugar1 cup
Heat water and cocoa powder over medium heat, stirring to for a smooth slurry. Add the sugar and bring to a boil, stirring to dissolve the sugar. Slowly stir in the cream to avoid creating bubbles. Add gelatin, again slowiy stirring so that no bubbles are formed. Remove from heat and strain through fine wire mesh strainer to remove any skin, bubbles, or undissolved gelatin. Place plastic wrap on glaze so that it contacts the glaze. This will prevent a skin from forming. Place in fridge until ready to pour over the cake. Heat to 88; F when ready to pour over the cake. Place the frosted cake on a wire rack above a cookie sheet that will catch dripping glaze. When pouring, start at the top senter and pour in a circular motion to the edges, let drip in sheets over the sides.
Spread chocolate/hazelnut frosting as smoothly as possible between cake layers, and over the top and sides of the cake. Any imperfections will show when the glaze is poured over the top.
Yummy Chocolate-Mayonnaise Cake
Ingredients:
3 cups all purpose flour
1 ½ cup sugar
2 ¼ tsp. Baking powder
2 ¼ tsp. Baking soda
9 tbs. Cocoa powder
1 ½ cup water
1 ½ cup mayonnaise
3 tsp. Vanilla
Mix all dry ingredients together and stir with a wire whisk. Add the remaining ingredients and beat with mixer on high for two minutes. Pour into 2 lightly greased and floured nine inch cake pans and bake at 350’ F. for about 45 minutes. Cake is done when knife inserted comes out clean.
Let the cakes cool for ten minutes. Run a butter knife between the cake and pan sides. Invert onto a cooling rack and let cool until cold to the touch. Place one cake onto your favorite round serving dish. Cut the top smooth and level with a sharp, round knife. Gently blow off the cake crumbs. Spread filling on top of the cake. Place the second cake on top of the first, and spread with frosting.
Alternate Chocolate/Hazelnut Buttercream Frosting:
Ingredients:
8 oz. unsweetened chocolate, chopped
6 cups powdered sugar
2 sticks (16 tbs.) unsalted butter, softened
¼ cup milk
2 tsp. vanilla extract
¼ tsp. salt
8 oz. Nutella Hazelnut Spread
Combine the milk and powdered sugar in a microwave safe bowl. Heat for 30 seconds on high. Stir to form a smooth syrup. Add the chocolate and butter. Microwave on high for 1 minute. Stir until the chocolate is melted and incorporated into the mixture. Add the butter, vanilla, and salt. Whisk together until smooth. Combine this mixture with the Nutella and blend together until smooth. Spread between the cake layers, and all over the cake.
Seeeeeya; Chief Longwind of the North
