First Rise: ACD July/August 2014
Juanita Holloway’s, Curry Bacon Chocolate Cake with HabaneroChocolate Frosting

Juanita took first place in the chocolate division of the Amoretti challenge at the NCACS with this recipe.

Chocolate Cake
Junita notes: I based this on a recipe from Allrecipeces but tweaked it.
3/4 c vegetable oil
1 large egg
2 tsp vanilla extract
1 c firmly packed brown sugar
1/2 c granulated sugar
2 oz semi-sweet baking chocolate, melted
2 c all-purpose flour
2/3 c unsweetened cocoa powder
1 tbsp baking soda
1 tbsp espresso powder
1/2 tsp salt
1 c warm water
1 c sour cream
Amoretti curry extract, to taste
Amoretti bacon extract, to taste

1) Heat the oven to 350ºF. Grease and flour two 8-inch baking pans; set aside.
2) In a large mixer bowl add vegetable oil, egg, and vanilla extract. Beat at medium speed until well mixed, approximately 1 minute.
3) Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed, about 1 more minute.
4) Add the melted chocolate. Continue beating, scraping bowl often, until well mixed.
5) In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, espresso powder, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition.
6) Add sour cream; mix well. Then stir in the curry and bacon extracts.
7) Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).
8) Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.

Frosting:
1 c butter, softened
8 oz semi-sweet chocolate, melted
¾ c unsweetened cocoa powder
7 c confectioners’ sugar
Amoretti habanero extract, to taste
Milk – to your consistency.

1) Cream butter and melted chocolate.
2) Add cocoa and mix.
3) Add confectioners’ sugar and mix.
4) Add milk as needed for consistency.
5) Stir in habanero extract to taste


First Rise: ACD July/August 2014
Romona Flowers’ Apple and Cheddar Cheese Poundcake with Bacon Glaze

Romana Flowers took first place in the poundcake division of the Amorett challenge at the NCACS with this recipe.

Apple and Chedder Poundcake
1 cup (2 sticks) unsalted butter, softened
3 c sugar
6 large eggs
3 c flour
½ tsp baking powder
½ tsp salt
1 c heavy cream
1 ½ tbsp Amoretti cheddar cheese extract
¾ cups of chopped granny smith apple

1) Generously grease and flour a 10-inch Bundt or tube pan. Do not preheat oven.
2) Cream the butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.
3) Sift together flour, baking powder and salt in a separate bowl.  Add the flour mixture and the heavy cream alternately to the butter-and-sugar mixture, beginning and ending with flour. Mix until just combined.  Stir in Amoretti cheddar cheese extract and apple.
4) Pour batter into prepared pan. Put into a cold oven and set the temperature to 325ºF. Bake for 1 hour and 15 minutes without opening the oven door, until a toothpick is inserted into the center comes out dry and clean. Bake for additional 15 minutes if you think it needs it.
5) Remove from oven and let the cake cool in pan for 15 minutes before unmolding. Once the cake is cool, turn the cake onto a cooling rack and make the glaze.

Bacon Glaze
2 tbsp butter
½ c granulated sugar
1/2 c of water
1 tsp Amoretti bacon extract

1) In a small saucepan, whisk together all ingredients over medium heat until the butter and sugar is dissolved. Stir constantly.
2) Brush the glaze evenly over the cake.
3) Crumble two slices of bacon and put on top of cake.

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