Posts tagged ‘King Arthur’

Happy Bday JF~ Choco Cake w/ Cranberry Cream Filling

I’ve been a little mia lately, but I’m still here! And I’m back with cake!

For this I used the King Arthur moist chocolate cake recipe. Its very light and tender with a deep chocolate flavor. The icing has no pink food coloring, its all natural.

  • 2c K.A. cake flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c cocoa powder
  • 1 3/4c sugar
  • 1/2 c unsalted butter, very soft
  • 1/3c oil
  • 1 tsp vanilla extract
  • 1 c milk or buttermilk (I used half kefir and half milk)
  • 1/2c cooled coffee or water
  • 4 eggs

In a large bowl sift together flour, baking powder, baking soda, salt, cocoa powder and sugar. Add the butter and oil and mix in until it looks like sand.

Combine the milk, vanilla, and coffee (or water) together and add it to the flour mixture. Mix for a minute, scraping down the sides and bottom of the bowl.

Add eggs, one at a time beating well. Pour the batter into pans lined with parchment paper and buttered.

Bake in a preheated oven ( 350 degrees or 325 for convection ovens)  in one 9x 13 pan (34 minutes) or two round 9 inch(28 minutes)… for a thin cake like I did, use a 12x 17 sheet pan, even it out as much as you can and bake for around 10-12 minutes.

Let cool for a few minutes then transfer to a wire cooling rack to cool completely.

For the filling:

  • 4 TBs cream cheese softened
  • 4 Tbs butter softened
  • 1 tsp vanilla
  • 1/2c or more of powdered sugar
  • 2 Tbs cranberry jam (I used homemade one, but you can use any flavor such as raspberry, strawberry, etc) warmed up

Beat together the butter and cream cheese. Add in the vanilla and then the powdered sugar until it becomes thick but spreadable. Stir in the warmed jam. We really loved the filling the best!

Cut rounds of the cooled cake out  (I used 3 inch biscuit cutters). Top half of them with the cranberry filling. Top with another round, placing bottom side up. Place on a wire rack over a baking pan. Then pour over the chocolate ganache. Keep in fridge or freezer for a few minutes until it sets.

Chocolate Ganache topping:

  • 1/2c heavy whipping cream
  • 1/2c 60% chocolate (I used ghirardelli)

Heat the cream just until hot, not boiling. Take off the heat and add in the chocolate. Stir it well until it melts and thickens.

I then put some icing into a ziploc bag and snipped off the tip so I can squeeze out little decorations. Add sparkling pomegranate gems.

Sending this to  Priya’s Now Serving -Best Western Desserts

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