Georgia Magazine - January 2018 - 48A

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Second helping: More recipes
from cooking contestants
BY H.M. CAULEY

Baking is precise, so Amanda
Faber has included the weights for
several ingredients in this recipe as
well as the standard volume measurements of cups for home cooks to
follow.

Chocolate Cake
Butter, for preparing pan
Cocoa powder, for preparing pan
420 g (3 cups) all-purpose flour
615 g (2-3/4 cups) sugar
112 g (1 cup plus 1 tablespoon) unsweetened cocoa powder
1 tablespoon baking powder
2-1/4 teaspoons baking soda
2-1/4 teaspoons salt
2-1/4 teaspoons espresso powder
345 g (1-1/2 cups) whole milk
157 g (3/4 cup) vegetable oil
3 eggs, large
1 tablespoon plus 1 teaspoon vanilla bean
paste or vanilla extract
345 g (1-1/2 cups) boiling water
Mint Marshmallow Fluff
74 g (1/3 cup) water
150 g (3/4 cup) granulated sugar
225 g (3/4 cup) light corn syrup
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon peppermint extract
1 tablespoon vanilla extract
1-2 drops green coloring, optional
Shaved chocolate, optional

For the Chocolate Cake: Preheat
the oven to 350 degrees. Coat 3 (8inch) pans with butter and dust with
cocoa powder. Knock out the excess
cocoa powder.
In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, sugar, cocoa powder,
baking powder, baking soda, salt and
espresso powder. Add in the milk, oil,
January 2018

FOOD NETWORK

Amanda's Mint Hot Chocolate
Cake

Host Ted Allen talks to the contestants on Season 4 of Food Network's "Chopped Grill Masters." Jim Stancil, of Oxford, competed in this series last August. For his story, turn to page 46.

eggs and vanilla bean paste or vanilla
extract. Whisk to combine, first at a
low speed, then increase to medium.
Whisk at medium for 30 seconds to 1
minute. Add in the boiling water and
whisk for 30 more seconds. Whisk on
the highest speed you can without
making a giant mess, as you want to
put some air into the batter.
Divide the batter among the 3
prepared pans. Bake for about 35
minutes. Note: Tester will come out
with only a few crumbs clinging when
done. Cool in pans on wire rack for
5 minutes before turning out. Cool
cakes completely.
For the Mint Marshmallow Fluff:
In a small sauce pot, combine the water, sugar and light corn syrup. Heat
over medium-high heat until it reaches 240 degrees. Note: Do not stir!
While the sugar mixture heats,
prepare the egg mixture: In the bowl
of a stand mixer fitted with a whisk
attachment, combine egg whites and
cream of tartar. Whisk on high until
soft peaks form. Turn off mixer unMore online at www.georgiamagazine.org

til the sugar has reached the proper
temperature.
Once the sugar mixture is at 240
degrees, remove it from the heat
and turn the mixer on medium-low
speed. Slowly and carefully stream
the hot sugar syrup into the eggs.
Note: Do your best to avoid the whisk
or the side of the bowl. When all of the
sugar has been added, turn the mixer
to high and mix until it becomes a
white, glossy cloud. Add in the peppermint and vanilla extracts and food
coloring, if using, and mix 1 minute
more. Use immediately.
Once the cakes are completely
cool, use a long serrated knife to level them, if needed, by removing the
domed tops of the layers. Place 1 layer of cake on your cake stand or cake
turntable. Spread with about 1/2 cup
of the marshmallow fluff. Repeat with
another layer of cake and fluff. Top
with the final layer of cake. Cover the
top cake with the remaining fluff. Depending on how much you have left,
mound it up as high as you can for a
48A

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Table of Contents for the Digital Edition of Georgia Magazine - January 2018