{"id":2353,"date":"2015-08-03T16:41:21","date_gmt":"2015-08-03T14:41:21","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2353"},"modified":"2020-04-03T21:42:56","modified_gmt":"2020-04-03T19:42:56","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%a9%d7%95%d7%a7%d7%95%d7%9c%d7%93-%d7%97%d7%98%d7%90-%d7%a2%d7%9c-%d7%a4%d7%a9%d7%a2","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2353&lang=en","title":{"rendered":"&#8220;Add Insult to injury&#8221; Chocolate Cake"},"content":{"rendered":"<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-20.37.12.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-20.37.12-300x300.jpg\" alt=\"2015-07-31 20.37.12\" width=\"300\" height=\"300\" class=\"aligncenter size-medium wp-image-2366\" \/><\/a><\/div>\n<\/p>\n<h3>Base Layer Ingredients<\/h3>\n<p>3 Tbsp. cocoa powder, sifted<br \/>\n120 ml. (\u00bd cup) milk (I use goats-milk, you can use soy\/almond\/rice milk for a non-dairy version)<br \/>\n150 gr. (\u00be cup) granulated sugar<br \/>\n100 grams butter\/Mazola<br \/>\n105 gr. (\u00be cup) Tami All-Purpose GF flour (or plain flour)<br \/>\n1 tsp. baking powder<br \/>\n3 egg yolks<br \/>\n3 egg whites<br \/>\n50 gr. (\u00bc cup) granulated sugar<br \/>\nRound baking tin<\/p>\n<h3>Base Layer Preparation<\/h3>\n<p>Preheat your oven to 150C\/300F.<br \/>\nIn a\u00a0small saucepan, bring milk, cocoa and \u00be cup sugar to a boil over low heat.<br \/>\nRemove from heat, add butter\/Mazola and mix until fully melted.<br \/>\nAdd flour, baking powder, and egg yolks and mix until incorporated.<br \/>\nIn your stand mixture bowl put egg whites and remaining \u00bc cup sugar.<br \/>\nWhisk until you get firm peaks.<br \/>\nCombine both mixtures gently using your whisk, until batter is cohesive.<br \/>\nLine bottom of round tin with baking paper, and oil sides.<br \/>\nPour batter into tin and bake for 20-30 minutes until center is firm.<br \/>\nLet cool while you make the top layer.<\/p>\n<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.15.15.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.15.15-300x255.jpg\" alt=\"2015-07-31 17.15.15\" width=\"300\" height=\"255\" class=\"aligncenter size-medium wp-image-2364\" srcset=\"https:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.15.15-300x255.jpg 300w, https:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.15.15-1024x871.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<\/p>\n<h3>Top Layer Ingredients<\/h3>\n<p>75 gr. (~\u00bc cup + 1 Tbsp.) water<br \/>\n3 Tbsp. cocoa powder, sifted<br \/>\n1 tsp. instant coffee<br \/>\n50 gr. (\u00bc cup sugar)<br \/>\n200 gr. semi-sweet chocolate<br \/>\n1 container (250 ml) heavy whipping cream (if you use non-dairy cream, reduce sugar by half)<\/p>\n<h3>Top Layer Preparation<\/h3>\n<p>In a\u00a0small saucepan, heat water, cocoa, instant coffee, sugar and chocolate, mixing until chocolate is fully melted.<br \/>\nRemove from heat and let cool.<br \/>\nWhisk whipping cream into solid, but soft peaks.<br \/>\nGently fold chocolate and cream mixtures, into a cohesive cream.<br \/>\nPour over cool cake.<\/p>\n<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.23.20.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.23.20-224x300.jpg\" alt=\"2015-07-31 17.23.20\" width=\"224\" height=\"300\" class=\"aligncenter size-medium wp-image-2365\" srcset=\"https:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.23.20-224x300.jpg 224w, https:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.23.20-764x1024.jpg 764w, https:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.23.20-300x401.jpg 300w, https:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-31-17.23.20.jpg 1936w\" sizes=\"auto, (max-width: 224px) 100vw, 224px\" \/><\/a>\n<\/div>\n<\/p>\n<p>Smooth cream layer, cover tin with aluminum foil and refrigerate for at least 2-3 hours before serving.<\/p>\n<div class=\"fb-background-color\">\n\t\t\t  <div \n\t\t\t  \tclass = \"fb-comments\" \n\t\t\t  \tdata-href = \"https:\/\/rosezkitchen.com\/blog\/?p=2353&#038;lang=en\"\n\t\t\t  \tdata-numposts = \"10\"\n\t\t\t  \tdata-lazy = \"true\"\n\t\t\t\tdata-colorscheme = \"dark\"\n\t\t\t\tdata-order-by = \"reverse_time\"\n\t\t\t\tdata-mobile=true>\n\t\t\t  <\/div><\/div>\n\t\t  <style>\n\t\t    .fb-background-color {\n\t\t\t\tbackground: #ffffff !important;\n\t\t\t}\n\t\t\t.fb_iframe_widget_fluid_desktop iframe {\n\t\t\t    width: 100% !important;\n\t\t\t}\n\t\t  <\/style>\n\t\t  ","protected":false},"excerpt":{"rendered":"<p>Base Layer Ingredients 3 Tbsp. cocoa powder, sifted 120 ml. (\u00bd cup) milk (I use goats-milk, you can use soy\/almond\/rice milk for a non-dairy version) 150 gr. (\u00be cup) granulated sugar 100 grams butter\/Mazola 105 gr. (\u00be cup) Tami All-Purpose GF flour (or plain flour) 1 tsp. baking powder 3 egg yolks 3 egg whites 50 gr. (\u00bc cup) granulated sugar Round baking tin Base Layer Preparation Preheat your oven to 150C\/300F. In a\u00a0small saucepan, bring milk, cocoa and \u00be cup sugar to a boil over low heat. Remove from heat, add butter\/Mazola and mix until fully melted. Add flour, baking powder, and egg yolks and mix until incorporated. In your stand mixture bowl put egg whites and remaining \u00bc cup sugar. Whisk until you get firm peaks. Combine both mixtures gently using your whisk, until batter is cohesive. Line bottom of round tin with baking paper, and oil sides. Pour batter into tin and bake for 20-30 minutes until center is firm. Let cool while you make the top layer. Top Layer Ingredients 75 gr. (~\u00bc cup + 1 Tbsp.) water 3 Tbsp. cocoa powder, sifted 1 tsp. instant coffee 50 gr. (\u00bc cup sugar) 200 gr. semi-sweet chocolate 1 container (250 ml) heavy whipping cream (if you use non-dairy cream, reduce sugar by half) Top Layer Preparation In a\u00a0small saucepan, heat water, cocoa, instant coffee, sugar and chocolate, mixing until chocolate is fully melted. Remove from heat and let cool. Whisk whipping cream into solid, but soft peaks. Gently fold chocolate and cream mixtures, into a cohesive cream. Pour over cool cake. Smooth cream layer, cover tin with aluminum foil and refrigerate for at least 2-3 hours before serving.<\/p>\n","protected":false},"author":1,"featured_media":2366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[44,76,78,21,32,17,25,24,22,31],"tags":[],"class_list":["post-2353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-chocolate-cakes","category-creamcakes","category-dairy","category-dairy-free","category-impress","category-gf","category-kosher","category-parve","category-soy-free"],"_links":{"self":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2353"}],"version-history":[{"count":15,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2353\/revisions"}],"predecessor-version":[{"id":2730,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2353\/revisions\/2730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/2366"}],"wp:attachment":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}