Sunday, August 28, 2011

BRUNCH WITH BINGO: CHOCOLATE CAKES - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BRUNCH BOOK CHOICE IS.....
GIVEAWAY ENDED
CHOCOLATE CAKES  
BY ELINOR KLIVANS
PHOTOGRAPHS BY ANN STRATTON
ABOUT THE BOOK:
There are enough people out there obsessed with chocolate cake to warrant an official holiday, National Chocolate Cake Day, January 27th. Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic fantasy: chocolate cake. There's something for bakers of every skill level in the 50 recipes included here, from fast chocolate fixes like the Hot Chocolate Pudding Cake to more elaborate recipes like the Mocha Whipped Cream Truffle Cake. This book is certain to be celebrated by chocolate lovers everywhere. And how will they do that? With cake, of course!
ABOUT THE AUTHOR: 

Elinor Klivans is a cookbook author and food writer, who specializes in desserts and home baking. Home cooks have come to rely on her “bake and freeze” books — as others — to create sweet treats now to serve later. She trained as a pastry chef in France and the United States and, before becoming a writer, worked for several years as a dessert chef.

In addition to CHOCOLATE CAKES and Bake and Freeze Desserts, Elinor is the author of Big Fat Cookies, Bake and Freeze Chocolate Desserts, 125 Cookies to Bake, Nibble, and Savor, and Fearless Baking: Over 100 Desserts That Anyone Can Make. Her most recent title are Cupcakes!,  Pot Pies, and The Essential Chocolate Chip Cookbook

Elinor has written for Bon Appétit, Eating Well, Cooking Pleasures, Fine Cooking, and her articles have appeared in several newspapers. She has made numerous television and radio appearances and has been an active member of the International Association of Culinary Professionals.

Elinor lives in Camden, Maine.
ABOUT THE PHOTOGRAPHER:
Ann Stratton is a New York-based photographer.

SAMPLE RECIPE:
 NEW BROOKLYN BLACKOUT CAKE
When I was a kid, my family spent summers at my grandfather’s house in Brooklyn, New York. My mom was a great baker but never baked in the summer. She had Ebinger’s. It was just a few blocks away and sold blueberry crumb pies, lemon meringue tarts, and Parker House rolls that were just as good as homemade. For company dinners, there was Ebinger’s special chocolate blackout cake. It had three layers of chocolate cake and a creamy chocolate filling, and was covered with thick fudge frosting and chocolate cake crumbs. Ebinger’s is long gone, but the cake recipe has appeared now and again in publications. My “new and improved” version has the same puddinglike filling, but it is slightly thicker and stays firmly on the cake layers. This dark chocolate cake also has the same tender texture, but unlike many such cakes, is easy to mix and does not require beating the egg yolks and whites separately. The best thing is that you never have to wait for company dinners to enjoy this cake. It is yours for the baking. —Elinor Klivans

INGREDIENTS:
For the filling
2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups hot water
3/4 cup sugar
3 ounces semisweet chocolate, chopped
3 tablespoons cornstarch dissolved in 2 tablespoons water
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
1 teaspoon vanilla extract
For the cake
2 ounces unsweetened chocolate, chopped
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup whole milk
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
For the frosting
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, at room temperature
1/2 cup lukewarm water, 88°F to 90°F (31°C to 32°C)
1 tablespoon light corn syrup
2 teaspoons vanilla extract

Make the filling
1. In a medium saucepan, heat the cocoa powder, hot water, sugar, and chocolate over low heat, stirring constantly until the cocoa powder dissolves and the chocolate melts. Add the dissolved cornstarch and the salt, increase the heat to medium-high, and boil gently for 1 minute, stirring constantly, especially where the sides and bottom of the pan meet.
2. Remove the pan from the heat, add the butter and vanilla, and stir until the butter melts. Pour the filling into a bowl and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate until the filling thickens, at least 5 hours or up to overnight. It should be the consistency of soft pudding.

Make the cake
1. Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter the bottom and sides of two 9-in round cake pans with 1 3/4- to 2-inch sides. Line the bottoms with parchment paper and butter the paper.
2. Place the chocolate, cocoa powder, and milk in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate is melted, the cocoa powder dissolves, and the mixture is smooth. Remove from the heat and set aside to cool to lukewarm.
3. Meanwhile, sift the flour, baking powder, baking soda, and salt together in a medium bowl.
4. In a large bowl with an electric mixer on medium speed beat the butter and sugar until light in color and smooth, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add 2 of the eggs and mix until each incorporated. Add the remaining 2 eggs and the vanilla and mix until incorporated. Beat for 1 minute more. Reduce the speed to low and mix in the cooled chocolate mixture until blended and smooth. Add the flour mixture, mixing just until the flour is incorporated and the batter looks smooth. Pour the batter into the prepared pans.
5. Bake just until the tops of the cakes feel firm when lightly touched and a toothpick inserted in the center of each cake comes out clean, about 40 minutes. Cool the cakes in the pans on wire racks for 10 minutes. Use a small, sharp knife to loosen each cake from the sides of the pan, and invert each cake onto a wire rack. Carefully remove the paper and place it loosely on the cake. Let the cake layers cool thoroughly, then discard the paper.

Make the frosting
1. Place the chocolate and butter in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate and butter are melted and smooth. Remove from the heat and set aside to cool slightly. Check with your fingertips that the temperature of the lukewarm water feels similar to that of the chocolate. (It should be 88°F to 90°F (31°C to 32°C) when measured with an instant-read thermometer.)
2. Add the lukewarm water all at once to the chocolate mixture and gently whisk until the frosting is smooth. It will thicken slightly when the water is added. Stir in the corn syrup and vanilla. Let the frosting sit at room temperature until it cools and thickens slightly, about 30 minutes.

Frost the cake
1. Invert a serving plate on top of one of the cake layers and turn it so the cake is top up. Tuck a strip of wax paper under the edge of the cake all the way around to keep the plate clean. Use a long serrated knife, cut the cake layer horizontally into two even layers, leaving the layers in place. Carefully slip the removable bottom of a tart pan or spring-form pan between the layers, lift the top layer, and set aside. Use a thin metal spatula to spread about half of the cold filling over the bottom half of the cake layer, leaving a 1/2-inch plain edge around. Carefully slide the top half of the cake layer on top of the filling, centering it over the bottom layer. Spread the remaining filling over the top.
2. Invert the second cake layer onto a plate so that it is top up, and cut it horizontally into two even layers. Carefully slide the top layer on top of the filling-topped stacked cake layers. You will have a three-layer cake. The remaining cake will be crumbled and used to cover the frosted cake.
3. Use the thin metal spatula to cover the top and sides of the cake with a thin layer of the frosting. Refrigerate the cake for 15 minutes to firm the cake and filling. Spread the remaining frosting over the top and sides of the chilled cake.
4. Using your fingers, crumble the remaining cake layer into small crumbs. Sprinkle the crumbs over the top of the cake and press them onto the sides, using all of the crumbs to make a thick crumb coating. Remove the wax paper strips. Use a large, sharp knife to cut the cake. The cake can be covered and refrigerated up to 2 days. Let it sit at room temperature for about 45 minutes before serving.
Recipe © 2010 Elinor Klivans
GIVEAWAY
I HAVE ONE YUMMY BRAND NEW
COPY OF THIS DELICIOUS COOKBOOK
I AM GIVING AWAY MYSELF TO ONE
VERY LUCKY WINNER!
  
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
 

COUNT AS MORE THAN ONE!

HOW TO ENTER:

+1 ENTRY: COMMENT ON WHAT YOU THOUGHT ABOUT WHAT YOU READ  ABOVE ABOUT CHOCOLATE CAKES AND DON'T FORGET YOUR EMAIL ADDRESS

+1 MORE ENTRY: COMMENT ON WHAT KIND OF CHOCOLATE YOU LIKE BEST AND/OR WHAT KIND OF CAKE

+1 MORE ENTRY: BLOG AND/OR TWEET ABOUT THIS GIVEAWAY AND COME BACK HERE AND LEAVE ME YOUR LINK, PLEASE

+1 MORE ENTRY: COMMENT ON ONE WAY THAT YOU FOLLOW MY BLOG. IF YOU FOLLOW MORE THAN ONE WAY, COMMENT ON EACH WAY SEPARATELY.

GIVEAWAY ENDS AT
6 PM, EST, SEPTEMBER 15


GOOD LUCK!

109 comments:

Joan said...

This sounds like a great book to own and cook from. Chocolate desserts are among my most loved ones. The blackout cake sounds delicious. It's nice to read there are recipes for all skill levels and there are over 50 to drool over.

Joan said...

My favorite kind of chocolate is dark and my favorite cake is chocolate with chocolate frosting. Yum!

Joan said...

I follow with GFC

Joan said...

I like you on Facebook

Joan said...

I also follow on twitter as @southerncooker

debbie said...

What's not to want? I admit I am a chocoholic, and the thought of 50 chocolate cake recipes sounds great to me. I would looove this book.
twoofakind12@yahoo.com

debbie said...

I am a gfc follower
debbie
twoofakind12@yahoo.com

debbie said...

I am a email subscriber
twoofakind12@yahoo.com

debbie said...

I like extra dark chocolate. My favorite cake is red velvet with cream cheese frosting.
twoofakind12@yahoo.com

Pat L. said...

I want this book, because I looove chocolate and will definitely be trying the recipe you have shown.

patoct at optonline.net OR
patoct at yahoo dot com
(yahoo has been giving me fits lately)

Pat L. said...

I love a rich dk choc fudge cake with fudgy dk choc icing.

patoct at optonline.net Or
patoct at yahoo dot com

Ricki said...

The book is about chocolate and cakes - who could not want that combination?
rickimc[at]aol[dot]com

Ricki said...

My favorite chocolate cake would be my mom's chocolate chocolate chip cheesecake. It is simply divine.
rickimc[at]aol[dot]com

Ricki said...

GFC - rickimc
rickimc[at]aol[dot]com

Beachreader said...

I have a friend who is a chocolate fiend and this book would be a great birthday gift.
jgoffice(at)cox(dot)net

Beachreader said...

I follow on GFC
jgoffice(at)cox(dot)net

Becky said...

I love Chocolate cake. As I was reading, I wondered if there was a recipe for German Chocolate cake in the book. I love the idea that the cake could be frozen for eating at a later time.

bookladye@gmail.com

Becky said...

I follow your blog on Google Reader and Facebook.

Becky said...

I love what we call Texas Sheetcake. The icing cools to a hard fudge:)

traveler said...

What a wonderful book. Many thanks. saubleb(at)gmail(dot)com

traveler said...

I am an e-mail subscriber. saubleb(at)gmail(dot)com

traveler said...

My favorite is a lemon cake. saubleb(at)gmail(dot)com

petite said...

An enticing and delectable book. elliotbencan(at)hotmail(dot)com

petite said...

I am an e-mail subscriber. elliotbencan(at)hotmail(dot)com

petite said...

My favorite cake is a chocolate marble cake. elliotbencan(at)hotmail(dot)com

holdenj said...

I think Elinor knows of what she speaks! This looks delicious!

holdenj said...

I love chocolate cake with white frosting.
JHolden955(at)gmail(dot)com

holdenj said...

I am an email subscriber.
JHolden955(at)gmail(dot)com

holdenj said...

I am a GFC follower.
JHolden955(at)gmail(dot)com

holdenj said...

I subscribe via RSS feed.
JHolden955(at)gmail(dot)com

Lisa Richards/alterlisa said...

http://twitter.com/#!/alterlisa/status/107852059335860226
(\___/)
(='.'=)
(")_(")

alterlisa AT yahoo DOT com
http://lisaslovesbooksofcourse.blogspot.com/

Lisa Richards/alterlisa said...

OMG, who doesn't like anything made with chocolate!
(\___/)
(='.'=)
(")_(")

alterlisa AT yahoo DOT com
http://lisaslovesbooksofcourse.blogspot.com/

Lisa Richards/alterlisa said...

White chocolate is actually my favorite chocolate.
(\___/)
(='.'=)
(")_(")

alterlisa AT yahoo DOT com
http://lisaslovesbooksofcourse.blogspot.com/

Lisa Richards/alterlisa said...

I follow on Twitter @alterlisa

(\___/)
(='.'=)
(")_(")

alterlisa AT yahoo DOT com
http://lisaslovesbooksofcourse.blogspot.com/

Lisa Richards/alterlisa said...

I follow on Goodreads-Lisa Richards

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(")_(")

alterlisa AT yahoo DOT com
http://lisaslovesbooksofcourse.blogspot.com/

Lisa Richards/alterlisa said...

I follow on Shelfai- Lisa Richards


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alterlisa AT yahoo DOT com
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Lisa Richards/alterlisa said...

I follow on NetWorked Blogs- Lisa Ann Richards

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Lisa Richards/alterlisa said...

I follow on FB- Lisa Ann Richards

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alterlisa AT yahoo DOT com
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Lisa Richards/alterlisa said...

I follow via email

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alterlisa AT yahoo DOT com
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Lisa Richards/alterlisa said...

I follow on GFC-Lisa Richards

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alterlisa AT yahoo DOT com
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Amy said...

I'm super excited about what I read about Chocolate Cakes because I love chocolate cake, because the author, Elinor Klivans has family connections to Brooklyn and spent summers here when she was a little girl but mostly because this giveaway post starts out telling us that there is an official National Chocolate Cake Day which is January 27th! I cannot believe I didn't know this but I am thrilled because My Birthday is January 27th!! A perfect reason to have the fantastic recipe included in this giveaway post: New Brooklyn Blackout Cake (I also live in Brooklyn, heee heee!!).

Thank you for this delicious giveaway!
Aimala127(at)gmail(dot)com

Amy said...

My favorite kind of chocolate is milk chocolate but I love dark, too!

My mother used to make a delicious Sachertorte that I adored. It consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides and is traditionally served with whipped cream.

My mother used a wonderful raspberry jam instead of apricot and put a thin layer of almost fudge in between the cake layers too. For my birthday, instead of whipped cream she served the Sachertorte with some fancy vanilla ice cream. Delicious.

I also love Cheesecake and Red Velvet Cake.

It's very hard to choose just one! lol
Aimala127(at)gmail(dot)com

Amy said...

I'm a GFC follower of your blog

Aimala127(at)gmail(dot)com

Amy said...

I'm an email subscriber to your blog

Aimala127(at)gmail(dot)com

Amy said...

I 'like" your facebook page!

Aimala127(at)gmail(dot)com

Amy said...

I'm a twitter follower (@Amestir)


Aimala127(at)gmail(dot)com

Squeak - MamaMouse said...
This comment has been removed by the author.
Squeak - MamaMouse said...
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Squeak - MamaMouse said...
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Squeak - MamaMouse said...
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ann said...

I love cookbooks and love chocolate cake it is one of the favorites at our house with peanut butter frostning

amhengst at verizon dot net

ann said...

I like carrot cake the best

amhengst at verizon dot net

ann said...

I like bookin with bingo
on FB

amhengst
amhengst at verizon dot net

ann said...

I am a GFC follower to


amhengst
amhengst at verizon dot net

ann said...

i am a email subscriber

amhengst at verizon dot net

Squeak - MamaMouse said...

The first line describes me: I am obsessed with chocolate!

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

Squeak - MamaMouse said...

Here is my blog post announcing your giveaway.

http://alaskanchocoholic.blogspot.com/2011/08/chocolate-cake-cookbook-giveaway.html

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

ann said...

1. I like august on FB

amhengst
amhengst at verizon dot net

Squeak - MamaMouse said...

I like all kinds of chocolate, except white chocolate. But white chocolate isn't really chocolate anyway, so I am not sure if that counts!

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

ann said...

2. I like august on FB

amhengst
amhengst at verizon dot net

ann said...

3. I like august for bonus points on FB

amhengst
amhengst at verizon dot net

Squeak - MamaMouse said...

Here is my tweet link to your giveaway.

http://twitter.com/#!/AkChocoholic/status/107891199746113536

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

ann said...

4. I like august on FB
for bonus points

amhengst
amhengst at verizon dot net

ann said...

5. I like august on FB
for bonus points

amhengst
amhengst at verizon dot net

Squeak - MamaMouse said...

I am following you through GFC.

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

Squeak - MamaMouse said...

I am following you on Twitter too!

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

Squeak - MamaMouse said...

I am also following via Networked blogs.

Squeak(dot)ak(at)gmail(dot) com
For Books – http://alaskanbookie.blogspot.com/
For Chocolate – http://alaskanchocoholic.blogspot.com/
For GeoCaching - http://alaskancacher.blogspot.com/
For All Three – http://twitter.com/AkChocoholic

Maria said...

Ooooh..I love the idea of a freeze and bake cake! This sounds like a really great cookbook - and what's not to love about chocolate!...Thanks for the giveaway.

junegirl63(at)gmail(dot)com

Maria said...

My favorite chocolate cake is a Black Forest Cake...I love the way the dark chocolate and the raspberry liqour blend...fantastic tastes...I like chocolate of any kind...white, milk, dark...lol

junegirl63(at)gmail(dot)com

Maria said...

I follow your blog via email

junegirl63(at)gmail(dot)com

Maria said...

I follow your blog via Google Friend connect

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Maria said...

I Tweeted your giveaway

http://twitter.com/#!/crazymidwestgal/status/107899225458753536

junegirl63(at)gmail(dot)com

Tore said...

I love chocolate. Please enter me in contest. I would love to win this book. I am a follower and email subscriber. Tore923@aol.com

Maria said...

I like Bookin with Bingo II on Facebook

junegirl63(at)gmail(dot)com

Maria said...

I follow you on Twitter as "crazymidwestgal"

junegirl63(at)gmail(dot)com

lag123 said...

My husband is a chocaholic. I must try the New Brooklyn Blackout Cake.

lag110 at mchsi dot com

inhyderabadshop said...

The given is awesome, they has shown the mode of preparation of the cake with full detailed content in a user friendly way. This Chocolate cake is also found in my site......

inhyderabadshop
inhyderabadshop@gmail.com
http://www.inhyderabadmall.com/Cakes/

bison61 said...

my family loves chocolate cake-this sounds like a great cookbook

tiramisu392 (at) yahoo.com

Jolee said...

"chocolate" and "cake"....that was enough for me!! :-) joleehamlin [at] comcast [dot] net

Jolee said...

follow on gfc joleehamlin [at] comcast [dot] net

Jolee said...

fan on fb joleehamlin [at] comcast [dot] net

Jolee said...

I love a homemade german chocolate cake. YUM. joleehamlin [at] comcast [dot] net

mamabunny13 said...

Who wouldn't want this book? It sounds fabulous!
mamabunny13 at gmail dot com

mamabunny13 said...

I love hot fudge cake
mamabunny13 at gmail dot com

mamabunny13 said...

#1 +5 sept fb bonus
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mamabunny13 said...

I follow via GFC (mamabunny13)
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mamabunny13 said...

I follow by rss feed
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mamabunny13 said...

email subscriber
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mamabunny13 said...

I follow on twitter @mamabunny13
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mamabunny13 said...

I like you on fb-mamabunny shelor
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mamabunny13 said...

I follow on networked blogs
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Anonymous said...

Black Forest is my favorite type of choc. cake.

jt70yankfan@gmail.com

Anonymous said...

Dark chocolate is my favorite chocolate but I would not turn down milk either.

jt70@yankfan@gmail.com

Misusedinnocence said...

Oh my gosh, these look absolutely delightful! I would be doing a lot more baking wiht this in my kitchen. ;)

misusedinnocence@aol.com

Misusedinnocence said...

My favorite chocolate is fuuudge YUM!
misusedinnocence@aol.com

Misusedinnocence said...

I subscribe via email.

misusedinnocence@aol.com

Misusedinnocence said...

I follow on gfc.

misusedinnocence@aol.com

dag888888 said...

Love New York and I know I will enjoy this cookbook inspired by the author's childhood in Brooklyn!

dag888888 said...

Google follower!

dag888888 said...

I like Black Forest cake!

weeziestoy said...

Chocolate is my favorite....

weeziestoy said...

Dark chocolate is my favorite

weeziestoy said...

I follow on GFC

weeziestoy said...

I follow on twitter....weeziestoy...

weeziestoy said...

Tweeted
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