If anyone of you who owns this book, "Rose's Heavenly Cakes" and have taken a look at the picture of these Designer Chocolate Baby Grands cupcakes in the book, i'm sure you agree with me that the cupcakes look very attractive, they have a nice flat top and a very smooth glaze. The cupcake itself is a Chocolate cake, brushed with chocolate ganache and lastly covered with chocolate glaze and Rose says that this chocolate glaze is the shiniest and most amazing of all chocolate glaze. After making these cupcakes, i also think the glaze indeed gives the cupcakes a very attractive surface infact the glaze was actually the thing that i'm looking forward to see baking these cupcakes. I'm baking along with my buddies Joyce and Zoe this week and these designer chocolate baby grands were chosen by Zoe, and my dear zoe, i have to tell you this, these cupcakes are the most challenging bakes i've done in recent months!i have to read the recipe few times to understand it :D
|the picture in the book..|
Rose is usually very detailed in her recipes and this recipe alone comes in 4 pages. If Zoe didnt pick this recipe, i doubt i will make these cupcakes because of the long recipe and the work involved. Each step requires close monitoring, my half reliable thermometer was put to use here to achieve the consistency of the ganache and glaze that i was looking for. These cupcakes are very very delicious! They are very chocolatey , the crumbs are soft and tender, the ganache and the glaze are just incredibly delicious!even though you find there's chocolate here and there, i dont find it overly rich and that i can have another one after another, oops!
|i'm happy with the shining glaze surface|
As said, there are 3 parts to these cupcakes, the cake itself, the ganache and the glaze. I made the cake and the ganache on the first day and the glaze on the second day. Though the choc cake base is not difficult to make, there's something tricky about the cake base that i found when i googled and read those who had done this here,here,here and a few more. It will rise up a lot during baking so if the cake rises very high, it will be a little difficult to apply the glaze at the finishing, you probably ended up no space for the glaze. One of the tips given is pour the cake batter to 20gms for each cupcake, i didnt weigh mine but i poured mine less than half full for each cupcake, it was actually quite little but unfortunately, it still risen up a lot , like a dome and i didnt get a nice flat top for all the cupcakes. The ganache was good and i poured the ganache over instead of brushing it over and over again. You will have to get the ganache ready when the cake is out from the oven and pour or brush the ganache over when it's warm. And the glaze, they give a good shine, i'm happy :D
|this is one of those that didnt manage to get a flat top, no matter how much ganache and|
glaze i poured, it just cldnt hide the dome.
|let the ganache seep thru the cake when it's warm, it's so delicious with the chocolate glaze..|
33 g unsweetened (alkalized) cocoa powder
1/4 cup boiling water
1/4 cup canola or safflower oil, at room temperature
2 large eggs, separated, plus 1 additional white, at room temperature
1/2 tsp vanilla extract
75 g cake flour
120 g superfine sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/8 tsp salt
14 foil cupcake liners, set in muffin pans
Preheat the oven 20 min or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
Mix the cocoa and liquid ingredients. In the bowl of a stand mixer, by hand, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 min. To speed cooling, place the mixture in the refrigerator. Bring it to room temperature before proceeding.
Add the oil and yolks to the chocolate mixture. Attach the whisk beater. Starting on low speed, gradually raise the speed to medium and beat for about 1 minute, or until smooth and shiny, and resembling a butter-cream. Scrape down the sides of the bowl. Beat in the vanilla for a few seconds.
Mix the dry ingredients. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Make the batter. Add half the flour mixture to the chocolate mixture. Beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl. Add the remaining flour mixture. Raise the speed to medium-high and beat for I minute. Scrape down the sides and bottom of the bowl. The mixture will be very thick.
Starting on low speed, add the egg whites. Gradually raise the speed to medium-high and beat for 2 mins. The batter will now be like a thick soup. Using a silicone spatula, scrape it into a 2-cup or larger cup with a spout. Pour the batter into the prepared cupcake liners. They will be just under half full, 3/4 inch from the tops.
Bake the cupcakes. Bake for 15 to 20 min, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers. While the cupcakes are baking, make the ganache syrup. When the cupcakes are baked, set the pans on a wire rack.
Milk Chocolate Ganache Syrup
Makes: about 2/3 cup
85g (3 ounces) milk chocolate, chopped
1/4 cup plus 2 tbsp heavy cream
1/2 tsp vanilla extract
Make the milk chocolate ganache syrup. In a food processor, process the chocolate until very fine. In a 1-cup or larger microwavable cup with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will appear around the periphery). With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. (Alternatively, grate the chocolate, place it in a small bowl, and stir in the scalded cream until the mixture is uniform in color.)Transfer the chocolate syrup to a bowl and stir in the vanilla.
Apply the syrup.While they are still hot, poke about 12 deep holes in each cupcake with a wooden skewer. Brush the cupcakes with syrup. It penetrates most readily when at least 110°F/43°C almost hot to the touch. If necessary, reheat as it cools by giving it a few seconds on high power in the microwave. Allow them to sit for a few minutes, and then apply more syrup to fill the little holes left by the skewer. Continue applying the syrup until all of it has been used. There should be a thin coating covering the top of each cupcake. Allow the syrup to set until, when touched with a fingertip, it leaves no mark, about 1 hr. ( instead of brushing it with syrup,i poured the ganache over the cupcakes )
makes: 1 1/3 cups ( i had leftover )
1/4 cup cold water
2 tsp powdered gelatin
133 g sugar
1/3 cup water
28 g golden syrup or corn syrup ( i used golden syrup )
66g unsweetened (alkalized) cocoa powder
1/3 cup heavy cream
Make the lacquer glaze. Have ready a fine-mesh strainer suspended over a medium metal bowl. In a small bowl, place the 1/4 cup of cold water and sprinkle the gelatin over the top. Stir to moisten and soften the gelatin and allow it to sit for a minimum of 5 min. Cover tightly with plastic wrap to prevent evaporation and set aside.
In a small heavy saucepan over medium heat, whisk together the sugar and 1/3 cup of water. Stir constantly with the whisk until the sugar dissolves.
Remove the pan from the heat and, with the whisk, gently stir in the golden syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the heavy cream.
Return the pan to medium heat and, stirring constantly, bring the mixture to the boiling point (190°F/88°C). Bubbles will just start to form around the edges.
Remove the pan from the heat and strain the mixture into the medium bowl. Cool slightly, for about 10 minutes. An instant-read thermometer should register 122 to 140°F or 50 to 60°C. With the silicone spatula, stir in the softened gelatin until dissolved completely and no longer streaky.
Strain the glaze into a 2-cup heatproof glass measure or bowl. (Metal will impart an undesirable flavor if the glaze is stored in it.) Cool for a few minutes, stirring very gently so as not to incorporate any air. For these cupcakes, the glaze coats best when just made (80°F/26°C). If the glaze is made ahead and reheated. it will be thicker and should be used at 82 to 85°F or 28 to 29°C.
Use a regular tablespoon (not a measuring spoon) to coat the tops of the cupcakes with the lacquer glaze. Allow the glaze to set for about 1 hr, or until just barely tacky when touched lightly with a fingertip.get the InLinkz code