Creativity is best appreciated when you make mistakes with your recipe and still manage to bake a delicious cake. – PhWriter11
I like baking from scratch. I like challenging myself every time I tweak the recipe to include what is available in my pantry. Today I only have a handful of basic ingredients, including the leftover grated coconut from my homemade virgin coconut oil project. I have two easy recipes to share today, and a cake and two dozen cookies to enjoy.- Grandma Glasses 06.23.13 01:57
Recipe #1 MAYONNAISE COCONUT and DARK CHOCOLATE COOKIES
- coconut flakes
virgin olive oil and blueberry yoghurt ingredients for this recipe
½ c grated coconut , toasted
½ c dark chocolate, chopped
1 c wash sugar
2 c all purpose flour
1 c mayonnaise
½ c yoghurt or ½ cup sourcream milk
( I used blueberry flavored yoghurt)
¼ c virgin olive oil
1 tsp baking soda
Pinch of salt
1 tsp vanilla
mayonnaise coconut and chocolate cookies
Mix together dry ingredients : flour, sugar, baking soda and salt. Add mayonnaise, vanilla , olive oil and yoghurt. Mix together very well. Add coconut and chocolate until combined. Shape into walnut sized balls. Place about an inch apart on a greased cookie sheet. Press with a fork or finger. Bake 12 minutes in 350F oven. Cool and transfer.
mayonnaise coconut and dark chocolate cookies by Grandma Glasses
Recipe #2 DELICIOUS MOIST DARK CHOCOLATE CAKE with PISTACHIO-CHOCOLATE GANACHE
2 c flour
125 g dark chocolate, chopped
1 ½ tsp baking powder
1 c milk or 1 c sour cream milk
1 tsp vanilla
2 c wash sugar
2 tsp baking soda
½ c oil ( I used 1/3 c vegetable oil + ¼ olive oil)
½ c hot espresso coffee ( 2 tbsp instant coffee +1/2 c hot water)
2 eggs ( 1 egg + 1 tsp vinegar )
HOW TO MAKE THE CAKE
- Preheat oven 350F. Grease and lightly flour 9-inch cake pan.
- Sift flour, baking soda, salt in a large mixing bowl.In a mug, microwave chocolate for 1 min or until slightly melted. Add hot espresso and stir until chocolate dissolves. Set aside.
- In another bowl, whisk together sugar and egg. Pour in oil, vinegar, vanilla and chocolate- coffee mixture.
- Gradually add dry ingredients to chocolate mixture. Continue whisking until combined.
- Beat all together. This will be very thin. Pour in greased baking pan.
- Bake 30 minutes at 350F. DO NOT OVERBAKE OR IT WILL NOT HAVE THAT WONDERFUL MOISTNESS.
- When cake is completely cooled, frost with your favorite buttercream or icing.
Delicious Moist Dark Chocolate Cake by Grandma Glasses
FILLING AND FROSTING
1 pack unflavored gelatin dissolved in ¼ c hot water
1½ c powder sugar
1 tbsp instant coffee
¼ c warm milk
½ c heavy cream
2 tbsp cocoa powder
100 g dark chocolate
3 tbsp butter
1 cup pistachio nuts, coarsely crushed
In a small bowl, dissolve gelatin in hot water. Mix warm milk and set aside.
In another medium bowl, mix ¼ c cream and ½ c sugar until blended. Add instant coffee, cocoa powder and continue whisking until smooth. Add gelatin mix and whisk until smooth and no lumps. Set aside.
On a bain-marie , melt 100g dark chocolate and butter. Add the remaining 1/4 c cream and continue stirring until smooth and blended. Pour chocolate mixture into a bowl and cool slightly. Gradually add remaining 1 cup confectioner’s sugar. Continue whisking until smooth. Add coffee-chocolate-gelatin mix and continue whisking until icing is creamy. You can use this as filling and frosting.
But I can’t just stop with a cake base. Although it looks good as it is, I had to make some frosting. Icing always gives a cake an oomph factor, both visually and gastronomically
TO FROST CAKE:
Slice cake into two layers. Pour and spread chocolate filling on bottom layer. Put top layer and continue frosting using spatula. Sprinkle pistachio nuts and drizzle top with chocolate.Put in fridge to set.
I finished half a cup of the ganache while testing its consistency and taste. I was curious if the ganache in the bowl would taste the same as that on the bain marie. I really don’t know what taste I am looking for while I was comparing the warm ganache on the bain marie and that cooling in the bowl. I knew they would taste the same. The only difference is the consistency of the ganache as it starts to cool. Funny how I had to taste one and the other a couple of times before spreading it on the cake. I have to be familiar with the taste in every throughout the baking process. It’s obviously a cure for chocoholics’ sugar rush.
After about two hours, I decided to check the cake. A poke here and a poke there,yes it is ready.
I am sure this Moist Dark Chocolate Cake with Pistachio and Chocolate Ganache will be an all time favorite.. – Grandma Glasses