"Easy Baking"

Show 107

901 Slaters Lane
Alexandria, Va.

Lisa Scruggs - Pastry Chef

Valrhona Double Chocolate Cake

The Cake
1)   8 oz. Butter
2)   2 1/4 cup Sugar
3)   4 Eggs
4)   1 Yolk
5)   3/4 cup Coffee
6)   3/4 cup Milk
7)   2 cups Flour
8)   3/4 cup Cocoa Powder
9)   1/3 tsp. Baking Powder
10) 1 1/2 tsp. Baking Soda
11) 1/2 tsp. Salt

1)   Cream together the butter and sugar.
2)   Add the eggs and yolks.  Mix well.
3)   Combine together the coffee and milk.
4)   Combine and sift together the flour, cocoa, baking powder, baking soda and
5)   Alternately add the liquid and the dry ingredients.  Scrape the bowl often to
       insure even mixing.
6)   Bake at 300 degrees in a convection oven (or 350 degrees in an conventional
       oven) until center springs back when lightly touched...about 20 to 30 minutes.

The Chocolate Icing
1)   1 lb. Crisco
2)   1 lb. 10X Sugar
3)   1/4 cup Milk
4)   1 tsp. Vanilla Extract
5)   1/4 cup Cocoa Powder

1)   Sift together the sugar and the cocoa powder.
2)   Add the Crisco to the sugar in a mixer bowl with a paddle.
3)   Combine the milk and vanilla together and add to the mixer bowl.  Mix on
       low speed at first.  When the mixture comes together, increase the speed to
       medium and beat until fluffy.  Scrape the bowl a couple of times while mixing.

The Garnish
1)   One Hershey Chocolate Bar.
2)   A Vegetable Peeler.

1)   Shave the sides of a bar in short strokes to create curls.
2)   Press to the sides and top of cake.

Other Pastries prepared at Buzz

Lemon Cake - Top Left
Buzz Cake - Top Right
Cup Cakes - Bottom Left
Cookies - Bottom Right

Good Eating!!!