Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact nick@thewcpress.com to be in our issue!
From our Edible West Chester issue 2017.
The Master’s Baker — Pumpkin Cake
Ingredients
- 11 ½ ounces sugar
- 4 ½ ounces shortening
- 9 ½ ounces all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon ginger
- 1 ½ teaspoon baking soda
- 10 ounces salt
- 3 large eggs
- 1 ½ cups pumpkin purée
- 3 ounces buttermilk
- 1 ½ teaspoon vanilla
Directions
- Preheat oven to 325°F. Prepare 2 8-inch round pans with parchment and pan release. Sift the flour, baking soda, spices and salt.
- Cream the sugar and shortening together until light and fluffy in stand mixer on medium speed.
- Put mixer on low speed and beat egg yolks one at a time. Make sure each yolk has been mixed in completely.
- Combine the pumpkin purée, vanilla and buttermilk together in a separate bowl.
- With mixer on low, alternate with wet mixture. Mix until no white flour remains, and wet ingredients are combined. The batter will be thick.
- In a clean bowl, whip up whites until soft peaks form. Take a small portion and fold them into the batter. Take the remaining whites and fold them into the batter.
- Divide the batter between the two pans evenly and level them off.
- Bake until your cake tester comes out clean.
Dia Doce — Chocolate Cookie Butter Cake Filling
Ingredients
- 260 grams of chocolate
- 2 cups heavy cream
- 2 tablespoons sugar
- ½ cup hot water or coffee
- 5 tablespoons cocoa
- ⅓ cup cookie butter
Directions
- Place 260 grams of chocolate into a double boiler and melt. Transfer chocolate into a bowl. Set aside to cool.
- In a separate mixing bowl, add 2 cups of heavy cream to 2 tablespoons of sugar and whip until the mixture forms soft peaks. Set bowl aside.
- In a separate bowl, add ½ cup hot water, then 5 tablespoons cocoa powder. Mix well. Set aside.
- Add cocoa mixture to melted chocolate, then ⅓ cup cookie butter to that mixture and mix well.
- Add ½ whipped cream mixture and fold into chocolate mixture. And then add the remaining whipped cream, folding until combined.
