Ibarrachocolatecake Recipes

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

ONE BOWL CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
• In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
• Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

IBARRA CHOCOLATE CAKE

Steps:

• To Prepare the Cake: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan, line with parchment paper and butter and flour the parchment paper. Roast the almonds on a baking sheet for 5 to 7 minutes or until lightly browned. Place them in a blender or a food processor fitted with a steel blade and grind finely. While the almonds are roasting, remove the orange zest from the oranges with a zester or vegetable peeler and chop finely. In a small bowl combine the almonds, orange zest, grated chocolate and cinnamon. Set aside. In a large bowl beat the egg yolks until light and lemon-colored, incorporating as much air as possible. When the egg yolks are thick, add the sugar in two parts. In another bowl beat the egg whites until stiff. Beat the dry ingredients, orange juice and one-third of the egg whites into the egg yolks, then rapidly fold in the remaining egg whites. Pour the batter into the prepared pan and bake in the middle of the preheated oven for 35 to 40 minutes, or until the cake pulls away from the sides of the pan. Loosen the sides of the pan and cool for 10 minutes. Invert the cake onto a rack to cool and remove the paper. When cool, paint with Grand Marnier. To make the Glaze: Break the chocolate into small pieces. In the top of a double boiler combine the chocolate, corn syrup and butter. Heat the pan and turn off the heat as the water comes to a boil. Beat with a whisk until smooth. Place the cake on a rack over a pan or waxed paper and pour the glaze in the center. Tilt the cake to distribute the glaze evenly, and allow the cake to sit for 45 minutes before serving. cook's notes The cake can be made up to a day in advance and should be kept at room temperature.

IBARRA CHOCOLATE CAKE

Steps:

• Preheat oven to 250-degrees F.
• Grease and flour two 10-inch springform pans or two 9-inch cake pans.
• Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
• In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
• Whisk juice into chocolate/butter mixture until combined.
• Whisk in liqueur.
• Whisk in vanilla.
• Fold egg whites into mixture, one quarter at a time using a rubber spatula.
• Pour batter into prepared pans.
• Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
• Cool in pans before removing them.
• Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.

'IBARRA' HOT CHOCOLATE LOVERS!

Steps:

• Warm the milk and chocolate in a saucepan.
• Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
• Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
• Remove from the heat and froth the chocolate with the molinillo or the whisk.
• Serve immediately in ample sized mugs.
• Topping With the Whipped Cream.
• A pinch of the ground cinnamon on the top of whipped cream.