Saturday, November 30, 2013

Welcome to our Thanksgiving. Have some Cake!

Welcome to our Thanksgiving!  

I hope you like dogs...

One, if not all, of our furry babies will help you feel right at home.  And it wouldn't be a family holiday without a glass of Jim's rum punch.  It's delicious and will help get you in the spirit!

The turkey isn't quite ready yet, so help yourself to some of Kate's beautiful appetizers.

Don't worry, the turkey is perfectly safe.  The boys are on watch.

Thanks for protecting our bird from danger, Beau!  Here's a treat.

Grab a plate and fill up on all the classics: turkey, mashed potatoes, stuffing... And don't forget the vegetables!

We've got a seat for you at the table.  Don't worry, you'll know your seat by your chocolate turkey!

I hope you're planning to stay for dessert.  It's pretty darn good, if I do say so myself.  Some have even called it luscious.  It's dark chocolate cake with an incredibly decadent, fudgey frosting.

This cake should not be kept a secret.  I hope you'll tell your friends!  

Double-Deep Chocolate Layer Cake

Makes 10-12 servings / Active time: 40 minutes / Total time: 3 1/2 hours (includes cooling)

  • 3/4 cup vegetable oil, plus more for greasing pans
  • 3/4 cup natural unsweetened cocoa powder (not Dutch-process), plus more for dusting pans
  • 1 cup water
  • 3/4 cup well stirred canned unsweetened coconut milk
  • 3 large eggs, warmed in shell in warm water 5 minutes
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 1 3/4 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Ganache frosting:
  • 1 1/2 cups well-stirred canned unsweetened coconut milk
  • 24 ounces (4 cups) semisweet chocolate chips
  • 2 teaspoons instant espresso powder
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
Special equipment:
  • 2 9-inch round cake pans (2 inches deep)
  • parchment paper

To make cake layers:
Heat oven to 350º with rack in the middle.
Oil pans and line bottoms with parchment paper.  Dust only the sides with cocoa powder, knocking out the excess.

Whisk together water, coconut milk, 3/4 oil, eggs, and vanilla in a bowl until well blended and smooth.

Sift together flour, sugar, 3/4 cup cocoa powder, baking powder, baking soda, and salt in a large bowl.  Add wet ingredients to flour mixture and whisk until smooth.

Divide the batter evenly between pans, and bake until a toothpick comes out clean - about 12-30 minutes.

Cool cake layers in pans on a rack for 30 minutes, then run a knife around the edges of the pans, then flip the cakes out of the pan on to the rack.  Remove the parchment paper and cool the cakes completely.

To make frosting:
Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl.  Set the bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted.  

Remove the bowl from the pan and whisk in the corn syrup and vanilla.

Chill frosting in the refrigerator, stirring occasionally, until slightly thickened and spreadable - about 2 hours.

Assemble your cake:
GENEROUSLY spread frosting between cake layers and over the top and sides.  If you have extra, like I did, you might want to consider molding it into fudge to eat later.  It's seriously delicious.

Thank you for joining me at our table!  I'm so thankful for your readership and encouragement.  I hope you had a fulfilling Thanksgiving and have a wonderful holiday season!  

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