1 cups sugar
1/2 of (1 and 3/4) cups all-purpose flour
1/2 of (3/4) cup HERSHEY'S Cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoons vanilla extract
1/2 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1. Heat oven to 350°F. Grease and flour two 7-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
CHOCOLATE HAZELNUT GANACHE
Ingredients
1/2 cup heavy cream
125 g dark chocolate
1/3 cup hazelnut butter (pre-made, or I just process toasted hazelnuts in a food processor until they become butter)
Equipment
A saucepan
A whisk
Instructions
Heat cream in a saucepan on low until it just starts to bubble; add hazelnut butter, and mix until well incorporated.
With the heat still on low, add chocolate, and keep whisking until everything is melted together nicely. Remove from heat, and whisk until the ganache thickens.
Pipe the ganache onto the macarons after it’s cooled.
Note: this amount makes extra ganache, which I use as a spread for pancakes and toast. Cut the ingredients in half if you just want to use it for macarons.
4 ferrero rocher crushed
milk chocolate ganache
250 g cream
500 g milk chocolate
1 tsp vanilla extract
heat cream till it bubbles
pour over milk chocolate
let it sit for a few minutes
stir both together
whip 1/4 cup cream to stiff peaks.
pipe whirls all around the cake
dust the whirls with cocoa powder
