D wants to make an Israeli Birthday cake for her school project.I have looked at about a dozen recipes, and incorporated them to this version.
Traditionally those are made in the original oven pan. I have modified it to use a 9×13” pan.
Ingredients
| Dry Ingredients: 1½ cups all purpose flour ¾ cup Cocoa Powder 1 tsp baking powder 1 tsp baking soda ¼ tsp salt |
Chocolate Glaze: 4 oz semisweet/bittersweet chocolate ½ cup (4 oz) heavy cream ½ tsp agave nectar/maple syrup OR 1 tsp light corn syrup |
| Wet Ingredients: 1 stick of unsalted butter (4oz) 2 large eggs 2 cups sugar 1 tsp vanilla 1tsp chocolate extract/kahlua |
Sprinkles |
| 1 cup milk | |
| 1 cup of “coffee” : + 1 shots of espresso (2oz) + room temp water to fill 1 cup OR + 1 packet/tsp of instant coffee + ¼ cup boiling water + room temp water to fill 1 cup |
Instructions
- Butter & coat with cocoa powder a 9×13” pan
- Preheat the oven to 350°F [convection bake] (middle rack)
- In a medium size bowl mix the Dry Ingredients. set aside.
- Now mix the Wet Ingredients [use glass mixer bowl]
- Melt butter in microwave just to the point it is melted (40 secs in our micro on full power)
- Using the mixer paddle attachment mix in the sugar
- Add the eggs 1 at a time and mix well.
- Add extracts/liqueur
- Add of the Dry ingredients and as you mix on lowest setting add the milk and the “coffee” into the mixer bowl.
- Mix only until dry ingredients are mixed. Do not over mix. At this point the mixture is very liquid. the butter might form little white blobs on top. Do not be alarmed.
- Pour the batter onto the buttered pan.
- Insert the pan into the oven. (middle rack)
- Bake for 45 minutes. Insert tooth pick/sharp knife to test doneness (if it is still liquid stick in oven for 5 more minutes)
- Let cake cool completely (at least 4 hours/overnight)
—- - Make Chocolate Glaze:
- Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
- Heat whipping cream in a small saucepan using medium-high heat and bring to a boil.
- Pour over the chopped chocolate and let stand for 5 minutes to allow the hot cream to melt the chocolate
- whisk mixture until well mixed and smooth
- Add agave nectar/maple syrup (or light corn syrup) to add shine to glaze.
- Pour glaze over cake while still in the pan.
- with a spatula make sure glaze cover cake evenly
- Go crazy with the sprinkles!