Kek chocolate yang disatukan dengan serbuk oreo menjadika kek ini lemak dan enak.Tiga resipi disatukan dalam kek ini, pertama saya menggunakan resipi Devil Food Cake untuk Kek Chocolatenya. Untuk lapisan kek saya gunaka Oreo Buttecream manakala untuk hiasan saya gunakan Wilton Chocolate Buttercream resipi. Sebenarnya kek ini tidak perlu dihias..memadai dengan lapisan oreo buttercream..tetapi oleh kerana saya hendak menjadikanya sebagai kek hari jadi , saya hiaskan dengan chocolate buttercream menggunakan wilton cream dan wilton 1M rosette swirl. Di atas kek saya taburkan serbuk oreo untuk memantapkan lagi rasa kek ini.
Oreo Cake
INGREDIENTS:For the Cake
2 cups cake
flour
1 teaspoon
salt
1 teaspoon
baking powder
2 teaspoons
baking soda
¾ cup
unsweetened cocoa powder
2 cups sugar
1 cup hot
coffee
1 cup canola
oil
1 cup
buttermilk
2 eggs
1 teaspoon
vanilla
For the Oreo Buttercream
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 tablespoon pure vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
3-4 tablespoons very cold milk
25 Oreo cookies chopped
For the Chocolate Buttercream
1/2 cup
solid vegetable shortening
1/2 cup (1
stick) butter or margarine, softened
3/4 cup
cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon
clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear
vanilla extract
4 cups
sifted confectioners' sugar (approximately 1 lb.)
3-4
tablespoons milk
Stiff
Consistency: In large bowl, cream shortening and butter with electric mixer.
Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on
medium speed. Scrape sides and bottom of bowl often. When all sugar has been
mixed in, icing will appear dry. Add milk and beat at medium speed until light
and fluffy. Keep bowl covered with a damp cloth until ready to use. For best
results, keep icing bowl in refrigerator when not in use. Refrigerated in an
airtight container, this icing can be stored 2 weeks. Rewhip before using.
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