Fiesta Friday #36, A Block Party Fiasco And An Apology
First of all the apology, I always cook or bake or prepare something specifically for Fiesta Friday, it is something I look forward to every week. This week however I have my hands full, really full. Work is crazy busy but more than that, my block association (I am president) is having our annual block party tomorrow. Everything has been planned, permits from the city, bouncy rides, music, food etc… People from the neighborhood look forward to this every year. Well, the weather forecast is saying there will be pouring rain tomorrow the day of the event. I am trying to re work all the plans, cancel the music etc… To make a long story short I am really busy. So I apologize for re cycling a recipe of mine for this virtual feast. Next week I will cook or bake something. I promise
As always the party is hosted by the lovely Angie@The Novice Gardener. The co hosts this week are two of my favorite bloggers Selma@Selma’s Table and Elaine@Foodbod. Thanks Angie and here is my offering. A triple chocolate cake. It really say’s party, dark chocolate cake, white chocolate mousse for filling and milk chocolate ganache. Hope you all enjoy. Wish me luck with the block party.
Triple Chocolate Cake
White Chocolate Mousse
2 tsp powdered gelatin
6 ounces white chocolate chopped
1 1/4 cup heavy cream
Dissolve gelatin in 2 tbs of cold water. Set aside for 5 minutes. Place chocolate in food processor and pulse until finely chopped.
Prepare an ice bath. Place 1/2 cup heavy cream in small saucepan, bring to a boil. Remove from heat and add the gelatin and stir to dissolve. Pour into food processor with chocolate while the motor is running, process until smooth.
Place in ice bath until mixture is thick and falls from a spoon in ribbons.
Whip remaining heavy cream and gently fold into cooled chocolate mixture. Place in airtight container and refrigerate until ready to use.
Milk Chocolate Ganache
8 oz good quality milk chocolate (I used Valhrona)
1 cup heavy cream
Chop chocolate into very small pieces and place in medium size mixing bowl, bring cream to a boil and pour over chocolate. Let sit for 3 minutes, stir until smooth and shiny. Cover and refrigerate until it’s spreadable (approximately 1 1/2-2 hours)
Makes: 2 9 inch round cakes or 24 regular size cupcakes
Recipe from Hersheys
1 3/4 cup all purpose flour
3/4 cups cocoa (I use hershey’s) the recipe doesn’t specify whether or not to use dutch or natural cocoa since its a hersheys recipe I use what they say to use.
2 cups sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 cup vegetable oil (If you want to substitute melted butter for the oil its fine)
1 cup whole milk at room temperature
2 large eggs at room temperature and lightly beaten
2 teaspoon vanilla extract
1 cup boiling water
2 teaspoons instant espresso coffee (Optional but recommended)
soft butter and flour to prep baking pans or you can use cooking spray
Pre-heat oven to 350 degrees. Prepare two 9″ round baking pans, butter the bottom add a parchment round then butter bottom and sides and flour the pan or you can use cocoa powder instead of flour. If you are making cupcakes place liners in two 12 cup muffin tins. In large mixing bowl add your dry ingredients, flour, cocoa, sugar, salt, baking soda and baking powder and whisk to combine. Now add the wet ingredients milk, oil,eggs and vanilla do not add the boiling water yet. With hand held mixer beat for 2 minutes. Now add the boiling water with optional espresso powder, beat just until combined. Pour into your prepared pans (the batter is quite thin) and bake for 30-35 minutes or until toothpick inserted in center comes out clean.