Simple Chocolate Cake and a Giveaway!

October 8th, 2010

Last Saturday, I had a dinner party. Even though there were not enough dining chairs to go around, I believe everything was a hit!

But, every time I sit down to tell you about it, I’m reminded of how tired I was afterwards… so instead, I’ll give it to you in pieces… starting with the best course… DESSERT!

I made Crack Pie and Chocolate Cake.  The Crack Pie didn’t come out well…It was good but hard as a rock… the Chocolate Cake was great and very simple to make!

Now for the giveaway… CSN has again given me a $35 gift certificate for their sites…personally, I would get the immersion blender or the Le Creuset baking pans… but pick whatever you want…

Now how to enter… Each of the following will give you an entry but you only have to do one…

1. Leave a comment below.

2. Tweet the giveaway linking to @ginnygetsfloury and leave an extra comment letting me know.

3. Follow me on twitter and leave an extra comment letting me know.

4. Like me on Facebook and leave an extra comment letting me know.

5. Be my 200th twitter follower, get an extra entry and a foodie prize (to be determined!).

I’ll pick a winner next week on October 18th at noon.  Sorry but we can only ship to the US and Canada.

15-Minute Chocolate Cake
(from Chocolate Bliss)

1 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water

1. Preheat the oven to 350F. Butter a 10-in round cake pan.
2. In a large bowl, stir the sugar, flour, cocoa powder, baking powder, baking sodea and salt until combined. Add egg, milk, oil, and vanilla to the flour mixture for about 5 minutes. Beat in the hot water, the batter will be thin.
3. Pour the batter into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center of the cake comes out with a few moist crumbs. Let cool in the pan for 10 minutes. Unmold and let cook completely.
4. Top with a chocolate ganache (I heated about 1/4 cup cream until slightly simmering and added to 1/2 cup chocolate chips with a splash of vanilla).

Project Pastry Queen: Seventh Heaven Truffle Chocolate Cake

September 12th, 2010

After the bacon takedown, I was exhausted and did not think I was going to manage the Project Pastry Queen Challenge today… Last night, however, I found myself flipping through cookbooks and really wanting to get back into the kitchen again (Juan had to talk me out of buying some chestnut flour to make gnocchi)… plus, I’ve been craving a good chocolate cake for awhile now… So I make a 1/3 of the recipe in an 8X8 pan. It is delicious! Unfortunately, I seem to have left my beaters in DC so my layers and filling were not as fluffy but it tasted really good. Exactly what I needed.

Thanks Sarah for the pick! Check out everyone else’s on the Project Pastry Queen Blog Roll!

Of Sisters and Birthdays…

September 8th, 2010

a guest post from my mother…

Recently I went away for my annual sister trip. I have seven sisters and once a year we gather at a different destination for a reunion. We exchange gifts and celebrate birthdays during the weekend.

Eight women together tend to cause a bit of a stir and in our case probably the dress code for the trip that includes lots of matching clothing contributes to the spectacle. Comments we have received over the years include: “are you all really birthalogical sisters?” and “which order of nuns are you?” We really enjoy the laughter and the wining and dining.

On our recent trip, we visited Richmond, Virginia. We stayed at the Grace Manor Inn in the Fan district of Richmond and near to all of the great shops in Carytown. The B & B was charming and the innkeepers, Dawn and Albert, were most gracious and more importantly, the food was great! Dawn also owns and bakes for her other business, Carytown Cupcakes, which of course we sampled too. Yummy!

In a previous post I mentioned that I have a long history of baking birthday cakes. This year I made a chocolate hazelnut cake.

It’s a really rich cake and I only tweaked the recipe a little. For the icing, I used one bar of bittersweet and one bar of semisweet chocolate (Ghiradelli, 4oz size bars). I was a bit generous with the Frangelico. I would recommend making the cake at least the day before you serve it to allow the flavor to really intensify. Enjoy!