Jul 26, 2010
The cupcakes are basically Rose's German Chocolate cake in cupcake form. We've made these before, so I won't go into great detail. They're richly chocolate because of the cocoa dissolved in boiling water technique. I've made a big dent in my new, rich Italian cocoa, and I'm not disappointed in it.
The Ganache Syrup
When I first started this project, Woody and I bought some bulk chocolate. I bought lots of dark chocolate, a lesser amount of white chocolate, and just a little milk chocolate. The dark and white chocolates are gone, but I still have some milk chocolate left. I guess we don't use milk chocolate that much. I loved the ganache in these cupcakes; they added a nice all-American quality to the cakes.
And, speaking of glazing over, this is the third time we've done this fantastic glaze, and I think it was my shiniest rendition so far, despite the fact that I forgot to add the cream before I brought the mixture to the boil. So I just heated the cream and added it after I strained it.
very charming cupcake wrappers, which I didn't buy. You have to draw the line somewhere.
As I said before, we shouldn't have done another chocolate cake this week. I try to alternate because, although I love chocolate as much as the next person, I think that the non-chocolate cakes are often more interesting. I wouldn't want to say no to a serious blast of chocolate, but it's often just that--a blast. I liked this cake because it had the three different tastes of chocolate; it was the perfect size--big enough to satisfy your sweet tooth but not so big you wished you hadn't eaten it; and the texture was lovely. But I'm really looking forward to the plum and blueberry upside down torte which has nary a drop of chocolate in it.
Jim: "Excellent chocolate taste. These might be a little bit sweeter than usual, but not too sweet."
Karen: "Nice texture. I like the ganache and the glaze together."
Gabe: "I love chocolate!"
Posted by Marie at 4:27 AM