Wednesday, March 5, 2014

Crazy Busy Cake

One of those days when things are crazy and baking kind of brought me in a meditative state (without turning the kitchen upside down). Haven't tasted it yet, but feel fairly confident.

Cheated and got a pack of white cake mix. Here's what I did:
In a food processor, processed about 1/2 to 3/4 cups of hazelnuts. Added about half a cup of almond flour to it (whatever was remaining in the packet), and the cake mix, and whirled the food processor to mix. Added about 2-3 tbsp of melted butter, 1/4 cup of oil, 2 eggs and 1 cup of water (instructions on the pack with modifications) and processed again till the batter came together. Baked in two rectangular thin plans (I think 12 X 9 or something) at 350 for about 25 mins. Let the cakes cool. For ganache, used about a cup of semisweet chocolate chips, half a pint of heavy cream, and a tbsp of corn syrup. Heated in the microwave for about a minute, let stand for a few minutes, whisk to make a smooth ganache and then let it stand at room temp for about 10-15 mins. toast the remaining chopped hazelnuts (about 1/2 cup) in the oven for a couple of mins. Chop 3/4 bar of the ghirardeli semisweet finely. In another bowl, take a pint of heavy cream (2 cups), about 1/2 cup sugar, a dash of vanilla, a small dash of almond (be careful here), and whip till stiff peaks form. Set aside about half of the mixture. Fold in the hazelnuts and chopped chocolate in the cream. To assemble (I did it in a plastic container for easy transport), put down one cake layer. Spread the cream mixture, add another cake layer, pour the ganache. Let is set for a bit in the fridge. Using a piping bag, decorate with the whipped cream and some fresh raspberries.