By the time you read this I’ll be in the air and on my way to Atlanta, Georgia, and Nashville, Tennessee, where I’ll be staying the next couple of weeks.
If you’d like to follow me when I’m over there you can do so on Snapchat (I am “passion4baking”) and on Periscope (also “passion4baking”).
And, of course, on Instagram @passionforbaking.
I also want to share the cover of my new book with you… Manuelas bakebibel (meaning: Manuela’s baking bible) contains 175 recipes, from cookies to layer cakes, breads and French temptations. There is also a chapter dedicated to the holiday season.
The book launch will take place on Oct. 8. at 06.00 p.m. at Gyldendal in Oslo, and there will be some really nice prizes, such as an amazing pink stove!
The release date for the English version of the book is not yet decided, I’ll be sure to let you know when it is.
Before I head off to the US I’d like to share the recipe for this delicious, moist chocolate sheet cake.
www.thebonbonboutique.com sent me the most amazing chocolate the other day.
This webshop ships to all countries.
Take a look at these beautiful Belgian sea shells from the well known brand Guylian.The taste is just exquisite.
Imagine these on top of a cake or cupcake…
I also got a bar of Côte d’Or Milk Chocolate, I remember this from my childhood.
The taste is just amazing, and perfect for this recipe.
For this recipe I use this pan from NordicWare.
Spray the pan with non-stick baking spray.
Line with baking parchment, making sure it sticks to the pan.
My pan is about 9 x 13 inches (23 x 33 cm).
Moist chocolate sheet cake
- 2 1/2 cups (300 g) all-purpose flour
- 3/4 cup (90 g) good-quality cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 3/4 cup (350 g) regular sugar
- 2 teaspoons vanilla extract
- 9 oz. (250 g) mayonnaise (full-fat)
- 1 1/4 cup (300 ml) tepid water (or strong coffee)
Preheat the oven to 350 F (180 C).
Sift together the flour, cocoa powder, baking soda, baking powder and salt, and set aside.
Put the eggs, sugar and vanilla extract into a mixing bowl and mix for 5 minutes on medium speed.
I use my Ankarsrum Assistent Original (Mineral white) here.
Scrape the inside of the bowl with a rubber spatula and mix for another 5 minutes, now on high speed.
Scrape the inside of the bowl again, add the mayonnaise and mix until just blended.
Sift the flour mixture into the batter in two additions, alternating with the water (or coffee). Fold in with a rubber spatula.
You can use your mixer, but no more than 30 seconds.
Or just fold it in with a rubber spatula.
Pour the batter into the lined pan and bake in the middle of the oven for about 25 minutes.
If a cake tester comes out clean, the cake is done.
Leave to cool completely before decorating.
- 10 1/2 oz. (300 g) chopped, good-quality dark chocolate (70 % cocoa solids) or milk chocolate
- 1 1/4 cup (300 ml) heavy cream
Put the chopped chocolate into a bowl.
Heat the cream until almost boiling, then pour onto the chocolate in three additions. Stir well after each time.
If you have time, let the ganache rest for 15 minutes before mixing with a stick blender. This makes the ganache even better.
Spread the ganache over the top of the cooled cake.
This ganache is so smooth and silky…
I use these pretty sprinkles here, bought them at etsy.com.
Use any decorations you like, dessicated coconut works well, too.
I just love these pastel colored sprinkles…
Perfect for birthday parties, or any other occasion…
I hope you are tempted.
I wish you all a great week.
Hugs form me to you.