Hello everyone! I’m sorry I wasn’t here on wednesday, it was Mike’s birthday, and I had much to do with all the preparations. To makeup for it, I will combine two blog posts into one Super Post!
I would like to thank Domestic Cents has given me the Butterfly Award (with apologies for the grammatical error)!! It was so sweet of her to think of me! Now it is my turn to share this award with more bloggers that I love!
Here are the rules:
- Put the logo on your blog
- Add a link to the person who awarded you
- Award up to 10 other blogs
- Add links to those blogs on yours
- Leave a message of your awardees on their blogs
To the bloggers that I awarded, if you prefer not to post the award, that is ok with me, I just wanted to make sure that I recognized you!
I also want to share a recipe with you…Orange-Vanilla Bean Cake with Whipped Chocolate Ganache. This may be one of the most delicious cakes I have ever had! I got the idea from the February 2009 edition of Martha Stewart Living. In it, there was an article on cupcakes, and the tastiest looking one was Orange-Vanilla Bean Cake with Orange frosting (or something like that anyways). Well, when I looked in the recipe section for said cake, there was no Orange-Vanilla Bean Cake recipe!
This was truly a catastrophe at this point because I had told Mike what I was making and we both kind-of had our hearts set on it. With a quick search of Epicurious, I found a great recipe with a high rating. I only made two changes: I added 1/2 a vanilla bean instead of the vanilla extract, and I made this into cupcakes instead. The cupcakes took a fraction of the time (about 20 minutes in my oven).
Another thing you should know is that this recipe made a HUGE amount of batter. I had enough for 2 dozen cupcakes and 1 two layer cake, with some batter left over.
Orange-Vanilla Bean Cake with Whipped Chocolate Ganache
For the Cake: Gourmet, March 2002
- 2 1/4 cups cake flour (not self-rising)
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup fresh orange juice
- 2 tablespoons grated orange zest
- 1/2 vanilla bean
- 9 large egg whites
- 1 teaspoon cream of tartar
For the Frosting: Martha Stewart Living Cookbook
- 1 lb. good quality semisweet chocolate, chopped
- 2 1/2 cups heavy cream
Preheat oven to 320 degrees. Sift the flour, 3/4 cup sugar, baking powder, and salt into a large bowl (really large bowl!). In another bowl (medium will be fine) whisk together the oil, egg yolk, orange juice, orange zest, and the vanilla bean pulp (to do this, slice the vanilla bean in half, length-wise, and scrape out pulp with the back of a knife). Whisk this mixture into the flour mixture until smooth. In another large bowl, beat the egg whites with a pinch of salt until they are foamy. Add the cream of tartar and beat until they hold stiff peaks. Add the remaining 3/4 cup of sugar, a little at a time and beat until they hold stiff glossy peaks. stir one third of teh whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into cupcake cups, filling them to about 2/3 full. Place in the oven. Check after about 10 minutes, and adjust time from there. Mine took about 20 minutes, but I am at a higher altitude. Remove when done and cool completely before frosting.
To make the frosting: Place chopped chocolate into a heatproof bowl. Place cream into a saucepan over medium-high heat. Heat until just boiling. Pour hot cream over chocolate and let sit for 10 minutes. Stir gently until chocolate and cream are fully incorporated. Place mixture in the refrigerator until cool to the touch, stirring every 5 minutes or so to keep the temperature even. When it is cool, beat on high with an electric mixer until the frosting just begins to thicken. Place back in the refrigerator for about 10 minute. Stir the frosting. Place into a ziploc bag and cut off one of the tips. Use this to pipe onto the cooled cupcakes. If you like, dust the top with some shaved white chocolate.
With Valentine’s day fast approaching, I will be spending this weekend working on a few projects…stay tuned for some cool ideas for the holiday!