THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Breakfast

RECIPE: Fried Green Tomatoes & Savory French Toast With Tomatoes

We haven’t read the novel, Fried Green Tomatoes At The Whistlestop Cafe.

But in the film, while green tomatoes are fried up, we (a northerner and fan of heirloom tomatoes) missed a technical point.

We didn’t realize that the green tomatoes were fried because they were not yet ripe. Plucked off the vine green (photo #2) and dredged in cornmeal, they were a treat.

We initially thought that they were Green Zebra heirloom tomatoes (photo #1).

So, tomato growers: Take some of your green guys and fry them up! (And those who want to know more about Green Zebra tomatoes: Here it is.)

Fried green tomatoes are typically served as a side dish; in the South, with fried chicken. We enjoy them with grilled chicken and fish. We’ve been adding them to grilled cheese sandwiches, too, and highly recommend it.

When fresh red tomatoes aren’t great—which is the case for much of the year—fry them up and add to green salads.

McCormick serves fried green tomatoes with buttermilk chipotle dressing, or topped with lump crabmeat and Creole mustard—a nice first course.

Ready to fry some green tomatoes?

RECIPE #1: FRIED GREEN TOMATOES

This is the classic southern recipe (photo #3): buttermilk, cornmeal and green tomatoes (photo #2).

Use a heavy skillet. Some recipes we’ve read recommend the even heat of an electric skillet.

Ingredients For 4-6 Servings

  • 1 large egg, lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes, cut into 1/3-inch slices
  • Vegetable oil*
  • Salt to taste
  • Optional garnish: minced fresh parsley or basil
  •  
    Preparation

    1. COMBINE the egg and buttermilk; set aside.

    2. COMBINE 1/4 cup all-purpose flour, the cornmeal, salt, and pepper, in a shallow bowl or pan.

    3. DREDGE the tomato slices in the remaining 1/4 cup flour. Dip in the egg mixture and dredge in cornmeal mixture.

    4. ADD the oil to a large cast-iron skillet, to a depth of 1/4 to 1/2 inch. Heat it to 375°F.

    5. DROP the tomatoes, in batches, into the hot oil. Cook 2 minutes on each side or until golden. Drain on paper towels or on a rack.

    6. SPRINKLE the hot tomatoes with salt, if desired. (We served flaky salt on the table.)
    ________________

    *Some recipes add bacon grease. If you have it, substitute three tablespoons bacon grease for an equal amount of oil.
    ________________
     
     
    RECIPE #2: SAVORY FRENCH TOAST WITH TOMATO SALAD

    Don’t want to fry your tomatoes? Then treat yourself to the gourmet’s green tomatoes: Green Zebras (photos #1 and #6), in a tomato salad.

    And, use the salad as a garnish for French Toast. Save the maple syrup for post-tomato-season.

    Look for Green Zebras in farmers markets. The season is fleeting, so enjoy as many of these (and other heirloom tomatoes) as you can.

       

    Green Zebra Tomatoes
    [1] Heirloom Green Zebra tomatoes, which remain green when ripe, are not meant to be fried, but to be enjoyed raw (photo courtesy Rare Seeds).

    Green Tomato On Vine
    [2] Green tomatoes that have not yet ripened to red are used to make fried green tomatoes (photo courtesy Chrissi Nerantzi | SXC).

    Fried Green Tomatoes
    [3] Cornmeal + tomatoes + skillet = fried green tomatoes (photo and recipe courtesy McCormick).

    Fried Green Tomatoes With Crab Meat

    [4] A first course: fried green tomatoes with lump crab and mustard sauce. Here’s the recipe from McCormick.

     

    Savory French Toast Recipe
    [5] Top French Toast with a green tomato salad (photo courtesy Quinciple).

    Green Zebra Tomatoes
    [6] Use Green Zebra heirloom tomatoes for a salad…including atop French Toast.

    Monte Cristo Sandwich

    [7] Monte Cristo sandwich (photo courtesy Kikkoman).

     

    This recipe is actually a grilled cheese hybrid. Instead of brushing bread with butter before grilling, the bread is dipped in “French Toast” batter: eggs and milk. Serve it for breakfast or lunch.

    Ingredients For 2 Servings

  • 2 eggs
  • 2 tablespoons whole milk
  • Salt and pepper
  • Optional: 3-4 dashes hot sauce
  • 4 thick slices bread
  • 2 tablespoons butter
  • 4 slices cheese (mozzarella, cheddar or any good melting cheese—we used gruyère)
  • 2 green or heirloom tomatoes, cut into wedges
  • ½ tablespoon chopped parsley
  • ½ tablespoon chopped chives
  • 2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon minced shallot or red onion
  •  
    Preparation

    1. WHISK the eggs, milk, hot sauce and salt and pepper to taste in a shallow bowl. Dip each slice of bread into the egg mixture on both sides until fully coated and set aside.

    2. HEAT the butter in a large pan over medium heat and add the bread slices, cooking until golden brown. Flip the bread and cook on the other side until golden brown and cooked through.

    3. TURN off the heat and top each slice with some cheese; cover the pan to let the cheese melt. Meanwhile…

    4. TOSS together the tomatoes, parsley, chives, olive oil, vinegar, shallot and seasoning to taste. Divide the French Toast between two plates and top with the tomato salad.
     
    MORE SAVORY FRENCH TOAST RECIPES
     
     
    THE HISTORY OF FRENCH TOAST

    The dish known in America as French Toast has roots at least as far back as ancient Rome, where it was a sweet dish. In fact, pain perdu (lost bread), the current French name for the dish, was once called pain à la romaine, or Roman bread.

    While the story evolved that French Toast was a food of the poor, trying to scrape together a meal from stale bread—and that may also be true—recipes from ancient and medieval times denote that it was fare for wealthy people.

     
    Recipes used white bread, a luxury affordable only by the rich, with the crusts cut off. Poor people ate brown bread, which was much cheaper because the wheat endosperm did not have to be milled and painstakingly hand-sifted through screens to create the vastly more expensive white flour.

    (That’s right: The more nutritious whole grain brown bread was looked down on as food for the poor. To the thinking of the time, white bread was more “pure” and “elegant.” The same pattern was true in Asia, with white rice for the rich and brown rice for the poor.)

    When the wealthy discovered how tasty the dish was, costly ingredients such as spices (cinnamon, cloves, mace and nutmeg), sugar and almond milk appeared in the batter of numerous recipes. The cooked bread was topped with costly honey or sugar.

    Thus attests old cookbooks. Cookbooks themselves were the province of the privileged: Only wealthy people and the clergy learned to read.

    More recently, French Toast has evolved into a savory sandwich, the Monte Cristo. It is an evolution of the croque-monsieur, a crustless sandwich of ham and Gruyère cheese, buttered and lightly browned on both sides in a skillet or under a broiler.

    The Croque-Monsieur was invented in Paris in 1910. A variation with a baked egg on top is called a Croque-Madame. Neither sandwich was battered, like French Toast.

    The Monte Cristo sandwich (photo #7), a triple-decker sandwich, battered and pan-fried, was invented at the Hotel del Coronado in San Diego. According to the L.A. Times, the first recipe in print is in the Brown Derby Cookbook, published in 1949.

    Here’s the recipe so you can try it for lunch—although probably not on the same day you have French Toast for breakfast.

      

    Comments off

    TIP OF THE DAY: Crostini For Breakfast & Lunch

    Burrata Bruschetta
    [1] Tomato and burrata crostini (recipe below—photo courtesy Good Eggs).

    Avocado & Egg Crostini
    [2] Avocado and sliced egg crostini (photo courtesy Safest Choice).

    Crostini Fondue
    [3] Instead of breakfast grilled cheese, make skillet fondue (photo courtesy La Brea Bakery).

    Strawberry Goat Cheese Crostini

    [4] Diced strawberries atop goat cheese (photo courtesy Whole Foods Market).

     

    If you like to crunch on toast for breakfast, consider crostini: toast using Italian bread or a rustic loaf (peasant bread), topped with more interesting ingredients—or a combination of them—than American breakfast toast.

    For those who think of crostini only as an accompaniment to a glass of wine break or cocktails, nota bene that it can be the main dish for breakfast or brunch.

    It’s toast with toppings: cheeses, fruits, meats, seafood, spreads, vegetables.

  • Serve it with a side of fruit for breakfast.
  • Serve it with soup or salad for lunch.
  •  
    INGREDIENTS FOR BREAKFAST OR LUNCH CROSTINI

    You can choose sweet or savory…or one of each. Here are some ingredients that work for breakfast and lunch:

  • Cheese group: burrata or mozzarella, feta (crumbled, whipped), sliced cheese, spreadable cheese (Alouette, Boursin, cheddar, goat, ricotta); or mini grilled cheese tartines,
  • Fruit group: avocado (sliced or mashed), berries, citrus, fig, grapes, sliced drupes (stone fruits), watermelon (great with feta and basil),
  • Onion group: caramelized onions, onion relish, scallions, sweet onion.
  • Protein group: bacon, ham or prosciutto; scrambled or sliced eggs; sliced sausage.
  • Spreads: butter, cream cheese, hummus, jam, nut butter.
  • Vegetable group: cucumbers, radishes, sautéed mushrooms, spinach, tomatoes.
  • Garnishes: chile flakes, fresh herbs (basil is our favorite), granola, honey drizzle, lemon zest, maple syrup, nuts and seeds, olive oil drizzle, salsa.
  •  
    Here’s the difference between crostini and bruschetta.
     
    RECIPE: CROSTINI WITH BURRATA & SLOW-ROASTED TOMATOES

    You can make the tomatoes a day in advance. Then, put the ingredients together in a few minutes.

    Ingredients

  • 2 pints cherry tomatoes (preferably mixed colors)
  • Garlic cloves*
  • Good olive oil
  • Sliced rustic bread (with a good crust)
  • 8-ounce burrata (substitute mozzarella)
  • Fresh basil, torn or roughly chopped
  • Flake salt/coarse† sea salt, to taste
  •  
    Preparation

    1. PREHEAT the oven to 225°F. Spread the tomatoes and garlic cloves on a baking sheet and toss with a few tablespoons of olive oil.

    2. BAKE for 2½ to 3 hours, or until tomatoes just begin to shrivel.

    3. BRUSH the bread slices with oil, and toast or grill until golden brown. Rub with roasted garlic.

    4. DIVIDE the burrata over toasts and top with tomatoes, basil, flaky salt, and another drizzle of olive oil.
     
    __________________
    *Since you’ll be roasting the cloves, you can roast a whole bulb’s worth and use the extra roasted garlic with salads, potatoes, grains, or spreads.

    Coarse salt is a larger-grained sea salt crystal, with grains the size of kosher salt. The grains are crushed to make fine sea salt. Flake salt is naturally evaporated sea salt that forms snowflake- or pyramid-like grains. Examples include those from the Maldon River in England, Anglesey off the island of Wales, New Zealand, and Australia. When used as a garnish, coarse and flake salts provide a crunch. Check out the different types of salt.

    FOOD 101: FRUIT GROUPS

    Because we’re food geeks, we think of foods as part of their parent groups. We love to learn the relationships between plants, and how seemingly unrelated food plants can be close cousins.

    That’s why you’ll often see the Latin taxonomy after the English name; for example, basil (Ocimum, basilicum family Lamiaceae).

    The taxonomy of plants and animals was first developed by the great Swedish botanist, Carl Linnaeus and published in 1735 (the zoological component came later).

    The nomenclature comprises seven main “ranks”: kingdom, phylum or division, class, order, family, genus, species. You studied it in 7th-grade biology.

    To simplify the fruit category, here’s a chart of the main fruit groups—in English, as opposed to the Latin names.

    Not only can it deepen your understanding of food; it’s a fun game to play as you wheel down the supermarket fruit aisle. Point at apples and say “pome,” point at peaches and say “drupe,” etc.

    Well, it’s our idea of fun.

    Fruit Categories Chart

    Chart courtesy College of William and Mary.
     
      

    Comments off

    TIP OF THE DAY: Summer Toast

    Summer Fruit Toast
    [1] Your toast should dress for summer, too. Here, fruit, honey and mascarpone cheese in a recipe from Wry Toast Eats.

    Summer Avocado Toast

    [2] Switch to savory with this pretty avocado toast from Bluestone Lane. a café in Hoboken, New Jersey.

     

    We love toast. We could eat it three times a day, with different toppings.

    Today’s tip: Go seasonal with your toast, be it for breakfast, snack or other nourishment.

    We like this idea (photo #1) from Christine of Wry Toast Eats so much that we’re planning a summer iced tea party, just so we can serve it.

    Christine, who makes everyday foods look so delicious, tops a conventional slice of toast with a fruit and cheese fantasy:

  • Berries
  • Grilled peaches
  • Mascarpone cheese
  • Honey
  • Chopped pistachio nuts
  • Mint
  •  
    Here’s the recipe.

    If you prefer the savory to the sweet, try this avocado toast (photo #2) from Bluestone Lane, an Australian-style café “influenced by the renowned coffee culture hub of Melbourne, Australia.”

    Most locations are in greater New York City, but if you live in San Francisco or King Of Prussia, Pennsylvania you’re close to one, too.

    You might look at the photo and opine that avocado toast is a year-round recipe, and you’d be correct.

    The difference here is in the details: the flavor of summer cherry tomatoes over year-round hothouse tomatoes, the trio of colors that evoke summer flowers, and the microgreens garnish that does the same.

    But for the true summer touch, buy some freshly-picked summer corn and sprinkle the toast with sweet, raw kernels of corn. That’s summer!

    We eyeballed the photo and recreated the recipe with:

  • Toasted rustic bread
  • Diced avocado
  • Multicolor cherry tomatoes
  • Crumbled goat or feta cheese
  • A scoop of sour cream
  • A garnish of microgreens
  •  
     
    What would you like on your summer toast?

    Make it so!

      

    Comments off

    FOOD FUN: Breakfast Ice Cream Sandwiches

    Breakfast Ice Cream Sandwiches

    Time for breakfast: waffles, bacon and [frozen] yogurt (photo courtesy King Arthur Flour).

     

    This idea comes from the savvy bakers at King Arthur Flour: Breakfast Waffle Ice Cream Sandwiches (as if you needed an excuse to have ice cream for breakfast!).

    Cook some waffles and bacon, and sandwich with frozen yogurt instead of topping them with an egg. We adapted the recipe by adding some bacon jam (buy it or make it) and maple syrup.

    RECIPE: BREAKFAST ICE CREAM SANDWICHES

    Ingredients Per Waffle Sandwich

  • 2 waffles
  • 1 cup frozen yogurt, slightly softened
  • 2-3 pieces cooked bacon, chopped
  • Optional: bacon jam (recipe)
  • Optional: maple syrup drizzle
  •  
    Preparation

    1. MAKE the waffles and let cool. When cool…

    2. SPREAD 1 cup of frozen yogurt over one waffle. If using bacon jam, spread it on the underside of the top waffle.

    3. COMBINE the two waffles into a sandwich, wrap in plastic and freeze for 20 minutes. When ready to serve…

     
    4. CUT the waffle into quarters, and roll the yogurt edge in the bacon.
     
     
    Take a look at more ice cream sandwich ideas from King Arthur Flour.
     
     
    HOW MANY DIFFERENT TYPES OF WAFFLES HAVE YOU HAD?

    American, Belgian, Hong Kong, Liège and more: Here are the different types of waffles.
     

    THE HISTORY OF WAFFLES

    The waffle emerges in the Neolithic Age as a rustic hotcake. The ancient Greeks cooked them between two hot plates.

    But it took until the 1200s for a creative French craftsman to create the “honeycomb” pattern we use today.

    Check out the history of waffles.

     
      

    Comments off

    RECIPE: More Stout-And-Sweet Recipes

    Following our recent recipes for Chocolate Cheesecake Stout Pops and a Chocolate Stout Float, we have stout for breakfast (French toast) and stout for dessert (a rich chocolate cake).

    Why stout? Stout is more popular in recipes than other beers because its more robust flavor carries through in the cooked recipe. Here are the history of stout and the different types of stout.

    RECIPE #1: STUFFED FRENCH TOAST WITH STOUT CUSTARD & BOURBON CREAM CHEESE FILLING

    Wow, what a mouthful of a name. This recipe, created by Heather Lewis of Beer Bitty and sent to us by CraftBeer.com, is also a mouthful on the fork.

    Use your favorite breakfast stout custard batter and stuffed with cream cheese frosting spiked with bourbon.

    What is breakfast stout?

    Breakfast stout is the name given to a creamy stout with a coffee aroma, that’s brewed with coffee, bitter chocolate and oat flakes. Coffee-infused beers have been made by American craft brewers since the early 1990s, but this was a leap forward.

    The first breakfast beer was conceived by Dave Engbers of Founders Brewing Co. in Grand Rapids, Michigan (along with a bourbon-barrel aged Kentucky Breakfast Stout). It debuted in 2003, made in the style of American Double/Imperial Stout.

    While other craft brewers followed suit with breakfast stouts and porters, the original remains one of the more popular breakfast stouts on the market. If it’s pricier than other beers, it’s because it the coffee-handling equipment and chocolate equipment add multiple steps to the brewing process [source].

    The bottle label features a young, towhead boy with a napkin around his neck, lapping up a bowl of cereal (photo #3). Some states, including the brewery’s home, Michigan, forced the brewery to eliminate the child on the grounds that it encouraged young people to drink. Really, Michigan? Has the legislature nothing more important to legislate?

    A second label was created for Michigan showing only a cereal bowl on a table. You can see the revised, tongue-in-cheek label here.

    Other brands subsequently introduced breakfast beers, including Dogfish Head Beer For Breakfast Stout, Funky Buddha Maple Bacon Coffee Porter, Mikkeller’s Beer Geek Breakfast, One Barrel Brewing Company’s Breakfast Beer Imperial Coffee Stout, 21st Amendment Brewery’s Toaster Pastry India Red Ale, Uiltje Brewing Company’s Full English Breakfast and Wicked Weed’s Barrel Aged French Toast Imperial Stout.

    Ready for breakfast? Prep time for the French toast is 30 minutes. If you can’t find breakfast stout, you can substitute chocolate stout, double stout or milk stout.

    Ingredients For 4 Servings

    For The Egg Batter

  • 1/2 cup cream
  • 1/2 cup breakfast stout
  • 3 large eggs
  • 1 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 2 teaspoons pure vanilla extract
  •    

    Stout French Toast

    Glass Of Stout

    Founders Brewing Breakfast Stout

    [1] A special French toast recipe, with multiple dimensions of flavor (photo courtesy Beer Bitty). [2] A glass of breakfast stout: Drink it with the French toast (photo courtesy True Beer). [3] The original, and favorite, breakfast stout from Founders Brewing.

     
    For a pumpkin variation, add 2 tablespoons pumpkin purée and 1/2 teaspoon cinnamon; omit the vanilla extract.
     
    For The Bourbon Cream Cheese Filling

  • 6 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1-1/2 cup powdered sugar
  • 1-1/2 ounces bourbon (substitute pumpkin purée, stout or vanilla extract)
  • 1/4 teaspoon salt
  •  
    For The Toast and Toppings

  • 1 loaf braided challah bread, cut into 1-1/2″ slices
  • Butter for cooking
  • Maple syrup
  • Garnish: chocolate chips, blueberries, blackberries
  •  
    Plus

  • More breakfast stout for drinking
  •  
    Preparation

    1. MAKE the cream cheese filling. Beat the cream cheese, butter and salt in a stand mixer on medium speed until smooth. Add the bourbon and mix until well combined. Reduce the speed to low; add the powdered sugar and mix until fully incorporated. If the mixture feels a bit loose or if a sweeter filling is desired, add an additional tablespoon of powdered sugar, at bit at a time until a spreadable frosting consistency is reached.

    If preparing the filling in advance, or if you have leftovers, cover with plastic wrap and store in the fridge for up to a week.

    2. PREHEAT the oven to 200°F and make the French toast. Create a pocket in each slice of bread by using a paring knife to cut horizontally into the bottom or side crust. Carefully fill each pocket with 2 tablespoons or so of cream cheese filling. You can use a pastry bag or a Ziploc bag with the corner cut off, but a butter knife also works well.

    3. THOROUGHLY whisk together all the batter ingredients in a baking dish or pie pan. Place each slice in the egg batter, allowing it to soak for 10 seconds per side.

    4. MELT 2 tablespoons of butter in a large, heavy bottomed skillet over medium heat. Working in batches, place the challah slices into the skillet to brown. Cook 4 to 5 minutes per side, adjusting the heat as needed, until golden brown.

    5. TRANSFER to a baking sheet and place the finished slices in the oven to keep warm while cooking the remaining slices. Serve warm, topped with maple syrup and berries, alongside a glass of breakfast stout.

     

    Chocolate Stout Cake

    Chocolate Stout Cake

    [4] and [5] A rich, moist stout cake from King Arthur Flour. Stout adds more dimension to the chocolate cake flavors.

     

    RECIPE #2: CHOCOLATE STOUT CAKE

    Stout and other dark beers are often described as having chocolatey overtones, so why not enrich a chocolate cake?

    The flavor of this cake is multi-dimensional: The presence of the stout gives it a much more interesting finish. The hops from the beer act as a counterpoint to the sugar in the cake. We used a chocolate stout for an extra hint of chocolate.

    It’s an incredibly moist cake, too, and its rich, dark color comes mostly from the beer.

    This recipe makes two tall, imposing layers; be sure your 9″ cake pans are at least 2″ tall, or use 10″ pans if you have them. For a smaller cake, see the last tip below.

    Prep time is 25 to 35 minutes, bake time is 45 to 50 minutes.
     
    Ingredients For The Cake

  • 2 cups chocolate stout, other stout, or dark beer, such as Guinness
  • 2 cups (4 sticks) unsalted butter
  • 1-1/2 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 4 cups unbleached all-purpose Flour
  • 4 cups sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons salt
  • 4 large eggs
  • 3/4 cup sour cream
  •  
    For The Frosting

  • 1 pound bittersweet or semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  •  
    Preparation;

    1. PREHEAT the oven to 350°F. Grease and flour three 8″ or two 9″ cake pans, and line them with parchment paper circles. Be sure your 9″ pans are at least 2″ deep.

    2. MAKE the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

    3. WHISK together the flour, sugar, baking powder, and salt in a large bowl; set aside. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

    4. DIVIDE the batter equally among the prepared pans. Bake the layers for 35 minutes for 8″ pans, or 45 to 50 minutes for 9″ pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

    5. MAKE the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan. Pour the hot cream over the chocolate and stir until the mixture is completely smooth. Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.

    6. ASSEMBLE: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate). Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer. Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also. Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper.

    TIPS

  • Here’s a step-by-step pictorial of the recipe process.
  • If you’re using salted butter, decrease the salt in the recipe to 1 teaspoon.
  • If you’re buying Guinness in cans 14.9 ounces), use 1 can and make up the difference in volume with water.
  • If you’re making 2 layers, be sure your 9″ cake pans are at least 2″ deep. If they aren’t that tall, use three 8″ layers instead.
  • If you have a scale, the batter for this cake weighs 5 pounds, 15 ounces or 95 ounces. A two-layer cake should have 2 pounds, 15-1/2 ounces of batter in each pan. For a three-layer cake, each layer should weigh 1 pound, 15-1/2 ounces.
  • If you use pure chocolate disks or chips, they’ll melt more quickly when making the frosting. King Arthur Flour used a bit of leftover tempered chocolate in the photos for this recipe.
  • For a smaller cake, downsize the ingredients as follows: 1-1/2 cups each beer and butter; 1 cup cocoa; 3 cups each flour and sugar; 2-1/4 teaspoons baking powder; 1 teaspoon salt; 3 large eggs; 2/3 cup sour cream. Bake in two 9″ round pans, at 350°F, for 35 minutes. Frost with Super-Simple Chocolate Frosting, with the optional espresso powder added. This downsized version also makes 30 standard-size cupcakes; bake them for 18 to 22 minutes, then remove from the oven, cool, and frost.
  •   

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.