Domo Chocolate Cake & Domo Chocolate Macarons

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Cake Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • pinch of salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract

Cake Directions:

  1. Preheat oven to 350 degrees F. Grease 2 9x9in cake pans.
  2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
  4. Fill the cake pans
  5. Bake for 20-23 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  6. Frost the Cake and line the edges if you want

Macaron recipe: 

  • 2 cup confectioners’ sugar
  • 1 cup almond flour
  • 3 large egg whites, room temperature
  • 3 tbsp unsweetened cocoa powder
  • 1/3 cup superfine sugar

Ganache Filling recipe: 

  • 1 cup of chocolate melts (white, milk or dark)
  • 1/2 cup of heavy cream

Directions: 

  1. Preheat oven to 375 degrees
  2. With a mixer on medium speed, whisk the egg whites until foamy
  3. Reduce speed to low, adding the superfine sugar slowly Increase speed to high and beat until stiff peaks form, about 8 minutes
  4. In 2 separate additions, add the flour, cocoa powder and confectioners sugar mixture into the egg whites, folding after every addition
  5. Be sure not to over work batter. Batter should be smooth and shiny

Piping: 

  1. Line a baking sheet with parchment paper
  2. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip
  3. Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks
  4. Rap each sheet on counter top, to release air bubbles Let rounds rest on countertop for …. wait for it….2 hours! Yes, you read it right, that is our secret to any beginners to Macarons.
  5. In the mean time, make the ganache filling and allow it to completely cool and solidify before using

Ganache Directions: 

  • Using a double broiler technique, melt the chocolate when completely melted, pour in the heavy cream mix until completely combined if the mixture is still lumpy, add more heavy cream until smooth don’t worry if it seems too liquidy, the mixture will solidify in the fridge

Ready to Bake: 

  1. Reduce oven temperature to 325 degrees
  2. Bake 1 sheet at a time until crisp and firm, about 10 minutes
  3. After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking
  4. After baking, let cool for about 15 min
  5. Fill up with the ganache and place it into the fridge before serving
ENJOY!
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