Grown Up Hostess


Posted on September 12th, by Laura Giuliani in Food, Uncategorized. No Comments

Grown Up Hostess

 

These are not your mother’s hostess cupcakes!  And yes, that is espresso we’re putting in these babies!  My niece, Olivia, has her own bakery {Bakery Sixty Five} and came over for the afternoon to bake a few things.  This, was one of them!  Back to school (for Mom) snacks at their finest.  The chocolate cake is dense and filled with notes of coco and espresso and the ganche is insanely smooth!  The inside is filled with a fluffy buttercream.  Oh man, these are sooo good!  Thank you for the recipe Olivia and thank you for a fun afternoon!DSC_1241

Here’s what you’ll need (Note, these are 100% scratch so enjoy an afternoon making them!)
CAKE
3 cups of cake flour
4 cups of sugar
1 1/2 teaspoons of baking powder
10 ounces of semisweet chocolate
2 cups of freshly brewed hot coffee
1 tablespoon pure vanilla extract
4 large eggs
1 cup of vegetable oil
1 cup of sour cream
GANACHE
16 ounces of semisweet chocolate
1 cup of heavy cream
1 stick of butter
1 cup of sugar
1 teaspoon of vanilla
BUTTERCREAM
4 sticks of butter
3 pounds of powdered sugar
3-4 tablespoons of milk
GLAZE
powdered sugar
water
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First things first!  Generously spray your pan with cooking spray and set aside!  Then go ahead and make three cups of coffee or espresso – drink one and set two aside!  Pre-heat oven to 350 degrees.

Standard:  mix wet ingredients; eggs, sugar, vanilla, and oil on low speed in a mixer.  Then mix dry ingredients; flour, baking soda, salt. Then mix the two.
Pour the hot coffee over the chocolate and let stand until chocolate melts.  Go ahead and add that to the rest of your cake mix.
Add batter into the pan with a 1/4 cup measuring cup and let bake for 15 minutes at 350 degrees.

Once your cakes have cooled, trim the tops of the cakes so they are flush with the pan (this will become the bottom of the cake).  Take them out of the pan and cut small circles of cake from the bottom of each to fill with buttercream frosting!  Pop the little circles of cake back on to cover up the frosting.

Now you’re ready for the ganche!  Heat cream, butter, and sugar over a double boiler until the butter has melted then add the chocolate and vanilla and stir until smooth.  Place your cakes (cut out side down) onto a baking tray with a cooling rack.  Pour the ganache over the cakes until fully covered.

Finally, mix up your glaze and add that to a pastry bag (or ziplock if you don’t have one).  Swirl away or decorate however you like!

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Enjoy!!!

XO,
Laura G.





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