New Author Webpage




Meanderings and Muses isn't going anywhere.

BUT -


I do have a new webpage which will focus mostly on my writing.

If you're interested in reading more about my books, anthologies, and events, please click over to "Kaye Wilkinson Barley"

There are even a few videos of me reading from "Whimsey: A Novel," and from other favorite authors' work.

With more videos still to come.



The new page is a work in progress with plans for still more to come
- I'm just still trying to figure out exactly what that might be -
so check back from time to time, please.


See you there!






Tuesday, November 12, 2013

Chocolate Truffle Sour Cream Bundt Cake





Chocolate Truffle Sour Cream Bundt Cake
(Modified version of recipe originally from Sur La Table)
...
Ingredients:
 2 ½ cups all-purpose flour
1 cup unsweetened Dutch process cocoa powder (Valhrona)
1 teaspoon espresso powder
1 teaspoon baking soda
½ teaspoon salt (do not use kosher salt)
3 sticks (12 ounces) unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
2 teaspoon pure vanilla extract
1 cup sour cream at room temperature
1 cup boiling water (note: This is the modification. I forgot to add this cup of boiling water and the cake still turned out wonderfully, so I'm not even sure what the point of it is.)

Chocolate truffle mixture:
2 teaspoons unsalted butter, melted
¼ teaspoon pure vanilla extract
½ teaspoon unsweetened Dutch process cocoa
2 teaspoon powdered sugar
6 ounces bittersweet chocolate coarsely chopped
Powdered sugar for dusting

Procedure:
Preheat oven to 350 degrees. Butter a 12 cup capacity bundt pan and dust with 1 tablespoon cocoa powder. In a large bowl, using a triple sifter, sift the flour, cocoa powder, espresso powder, baking soda and salt. Whisk well and set aside.

In a standing mixer fitted with a paddle (I just used my hand mixer), beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well for about 30 seconds, after each addition. Beat in the vanilla extract. At low speed, beat in the dry ingredients in 3 additions, alternating with two additions of the sour cream. Mix until ingredients are well incorporated. Gradually beat in the boiling water.

Prepare the chocolate truffle mixture by melting butter with vanilla. Sift cocoa with powdered sugar. Toss bittersweet chocolate with melted butter-vanilla mixture then add cocoa-sugar mixture and fold into the cake batter

Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for ten minutes on top of a wire rack. Turn the cake out onto the wire rack and cool completely. Dust it lightly with powdered sugar before slicing. - See more at: http://dyingforchocolate.blogspot.com/2010/11/chocolate-truffle-sour-cream-bundt-cake.html#sthash.ui0tTsnG.dpuf

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