Archive for June, 2016
Chocolate Buttermilk Cake with Chocolate Mascarpone Frosting and Raspberry Cardamom Filling
(cake recipe courtesy of Great Desserts, Aunt Charlotte’s Milk Chocolate Cake by Jim Fobel)
¼ pound unsalted butter, at room temperature
¼ cup white vegetable shortening
2 cups granulated sugar
3 ounces semisweet chocolate melted and cooled
1 ½ teaspoons vanilla extract
4 whole eggs
1 egg yolk
3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 ½ teaspoons baking soda
1 ½ tablespoons distilled white vinegar
1 ½ cups buttermilk
Prepare the cake:
Pre-heat the oven to 350 degrees. Lightly grease three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper or waxed paper. Grease the pans again, applying a generous layer to the sides and paper.
In a medium bowl beat together the butter, shortening and granulated sugar until very light and creamy, about five minutes.
Beat in the melted chocolate and vanilla. One at a time, add the eggs, beating well after each addition. Beat in the egg yolk.
Sift together the flour, baking soda and salt.
Place the baking soda and vinegar in a small bowl and stir while it foams; add the buttermilk.
Working quickly and lightly, fold about ½ cup of the dry ingredients into the chocolate mixture. As soon as it is incorporated, fold in a ¼ cup of the buttermilk mixture.
Repeat until all the flour and buttermilk have been added.
Divide the batter among the three cake pans and spread it evenly. Place in the oven immediately and bake for about 30 to 35 minutes, until the centre of each cake springs back when lightly touched. Shift pan positions half way through to allow for even baking. Allow the layers to cool in the pans for twenty minutes.
Chocolate Mascarpone Cream Frosting
1 stick unsalted butter
450 grams Mascarpone Cheese (can use cream cheese)
2 cups icing sugar
½ cup cocoa
Beat butter and mascarpone cheese until light and fluffy (6-8 minutes). Sift icing sugar and cocoa. Add to mascarpone and butter mixture.
Raspberry Cardamom Jelly Filling
½ jar Artisan Edibles Raspberry Cardamom Jelly
Place one layer of cake, flat-side up, on a cake plate.
Spread with thick layer of frosting. Top with Raspberry Cardamom Jelly.
Place the remaining cake layer, flat-side up and spread with more frosting and jelly.
Place the remaining cake layer flat-side down, over the frosting and jelly. Frost the top and sides of the cake.
Chill slightly to set the frosting.
Turkey Burgers with Caramelized Onions and Rhubarb Sour Cherry Chutney
1 ¼ lbs. ground turkey
¼ cup finely minced onion
1 egg white lightly beaten
1 clove garlic, minced
1 tablespoon chopped parsley
dash of salt and pepper
flour for dusting
Mix all the ingredients together with the exception of the flour (meat will be slightly mushy). Form into 4 patties. Flour both sides of the patties. Refrigerate for a half hour. Grill on the grilling stone until temperature of the patties reaches 180 degrees on your thermometer.
Bun and Toppings:
4 brioche hamburger buns
½ jar Artisan Edibles Rhubarb Sour Cherry Chutney
soft goat cheese or aged white cheddar
Dijon mustard and mayo
* For the caramelized onions, I sauté 2 large onions in 1 ½ tablespoons olive oil, add a teaspoon of brown sugar and a splash of balsamic vinegar. Saute on a low heat until the onions brown and caramelize.
Place burger on a brioche hamburger bun and top with caramelized onions, Artisan Edibles’ Rhubarb Sour Cherry Chutney, soft goat cheese, organic greens, Dijon mustard and mayo.
Potato salad and sliced fresh strawberries drizzled with a good quality balsamic vinegar are always winning accompaniments to this dish.
Rhubarb Sour Cherry Chutney
- A Quick & Easy Appie with Artisan Edibles Rhubarb Sour Cherry Chutney
- Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney
- Chocolate Blinis With Artisan Edibles’ Rhubarb Sour Cherry Chutney and Orange Cream
- Crispy Tofu Popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney
- Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre