Sunday, February 12, 2012

Tooth Fairy

Another busy week has come and gone. Meetings and class kept me occupied and unfortunately left Miss Bailey waiting a little longer to be taken out. She's been a great puppy. She's been loosing her teeth and we've been trying to save them if we see them. We felt so bad for her this morning as one of her fangs was hanging by a thread. We tried to give her cold things to chew on in hopes that it would help. We've also been trying to teach her to not pull on her leash during walks. We've heard a lot of things and been given a lot of advice. Right now we're going to try the gentle far we've gotten it on her but haven't used it for a walk. I'll let you know how it goes!

My mother-in-law requested a chocolate cake for Valentine's Day. I decorated it with a strawberry buttercream, chocolate covered strawberries and pirouette cookies.

Chocolate Cake
Adapted from flour by Joanne Chang

Oven 350

1/2 cup Cocoa powder
1 ounce unsweetened chocolate finely chopped
1 cup boiling water
1 3/4 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups packed light brown sugar
1 cup unsalted butter at room temperature
1/4 cup sour cream
2 eggs
2 egg yolks

In a small bowl, combine the cocoa powder and unsweetened chocolate. Pour the boiling water on top, then whisk until the mixture is completely combined and smooth. Let cool to room temperature about 4 hours (or 1 hour in refrigerator whisking every 15 minutes).

Mix together the flour, salt, baking soda, and brown sugar on low speed for about 10 seconds, or until mixed. On low speed, add the butter and continue to beat for 30 to 40 seconds, or until the butter is thoroughly combined and the mixture resembles dough.

In a small bowl, whisk together the sour cream, eggs, and egg yolks until well mixed. On low speed, slowly pour the egg mixture into the butter-flour mixture and mix to combine.

Turn up the mixer speed to medium high and beat for 2 minutes, or until fluffy and light. Stop the mixer a few times and scrape the sides and bottom of the bowl to make sure the egg mixture is thoroughly incorporated.

Turn down the mixer speed to low and slowly pour in the cooled chocolate mixture. Mix for about 10 seconds to combine. Scrape the sides and bottom of the bowl, and then mix on medium speed for about 30 seconds, or until the chocolate mixture is thoroughly incorporated. Pour the batter into 3 buttered and floured 8- inch cake pans.

Bake for 30 minutes or until the top springs back when pressed. Let cool completely on a wire rack.

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