Latest news with #Dutch-processed
7NEWS
20-07-2025
- Lifestyle
- 7NEWS
Ashley Alexander shares her delicious ways to level up your overnight oats
Ashley Alexander is a home cook and food content creator. She shares her recipes on Instagram and also her food website 'Gather and Feast'. She loves cooking wholesome recipes with in-season produce. Recipe below: Chocolate, Banana & Peanut Butter Overnight Oat Breakfast Puddings Nut-free, Vegan option, Dairy-free option 10 minutes (+ overnight setting time) Serves 4-6 Ingredients Oat mixture 160g (2 cups) rolled oats 40g (1/4 cup) flaxseed meal/linseed meal 2 tablespoons hemp seeds (optional) 500ml (2 cups) milk of choice (I've used soy) 250g (1 cup) thick unsweetened Greek yoghurt 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 3 tablespoons smooth or crunchy peanut butter 2 small ripe bananas (or 1 large), mashed Topping Roughly 1 cup thick unsweetened Greek yoghurt 1-2 tablespoons dark Dutch-processed cocoa powder Method In a medium-sized bowl, combine the mashed banana, rolled oats, flaxseed meal, hemp seeds (if using), milk, Greek yoghurt, maple syrup, vanilla extract, and peanut butter. Stir well to ensure all ingredients are evenly distributed. Divide the oat mixture between four glasses or small containers. Spoon a generous dollop of Greek yoghurt onto each serving, smoothing it out with the back of a spoon. Dust each serving with dark Dutch-processed cocoa powder. Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered. Raspberry, Rose & Pistachio Overnight Oat Breakfast Puddings Vegan option, Dairy-free option 10 minutes (+ overnight setting time) Serves 4-6 Raspberry rose mixture 250g (2 cups roughly) frozen raspberries, thawed 1 tablespoon rosewater (optional) Oat mixture 160g (2 cups) rolled oats 40g (1/4 cup) flaxseed meal/linseed meal 500ml (2 cups) milk of choice (I've used soy) 250g (1 cup) thick unsweetened Greek yoghurt 2 tablespoons pure maple syrup 1 teaspoon vanilla extract Topping Roughly 1 cup thick unsweetened Greek yoghurt 1-2 tablespoons slivered pistachios Method In a small bowl, mash the thawed raspberries with a fork, mixing in the rosewater until the raspberries become saucy. Set aside. In a medium-sized bowl, combine the rolled oats, flaxseed meal, milk, Greek yoghurt, maple syrup, and vanilla extract. Stir well to ensure all ingredients are evenly distributed. Add a large spoonful (about 1/4 cup) of the raspberry rose mixture to the oat mixture. Gently swirl it through, stirring 2-3 times. Divide the oat mixture between four glasses or small containers. Add a spoonful of the remaining raspberry mixture to each serving, followed by a generous dollop of Greek yoghurt. Smooth the yoghurt with the back of a spoon. Top each pudding with the remaining raspberry mixture and sprinkle with slivered pistachios. Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered. 'Carrot Cake' Overnight Oat Breakfast Puddings Vegan option, Dairy-free option 10 minutes (+ overnight setting time) Serves 4-6 Oat mixture 160g (2 cups) rolled oats 40g (1/4 cup) ground flaxseed meal/linseed meal 500ml (2 cups) milk of choice (I've used soy milk) 250g (1 cup) thick unsweetened Greek yoghurt 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom Small pinch of ground cloves 2 small carrots, peeled and coarsely grated (about 1 firmly packed cup) 2 tablespoons currants or raisins For topping Roughly 1 cup thick unsweetened Greek yoghurt 2 tablespoons roasted walnuts Freshly grated nutmeg or pinch of ground cinnamon Splash of maple syrup Method In a medium bowl, combine the rolled oats, ground flaxseed, milk, Greek yoghurt, maple syrup, vanilla extract, cinnamon, cardamom, cloves, grated carrot, and currants. Stir well to ensure all ingredients are evenly distributed. Divide the oat mixture between four glasses or small containers. Spoon a generous dollop of Greek yoghurt onto each serving, smoothing it out with the back of a spoon. Sprinkle the crushed roasted walnuts over the top, followed by a light grating of fresh nutmeg or a pinch of ground cinnamon. Drizzle with a small splash of maple syrup for added sweetness. Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.
News.com.au
01-05-2025
- General
- News.com.au
What is red velvet cake?
As far as classic cakes go, red velvet cake is one that never fails to impress a crowd. The reddish-brown cake that's lightly flavoured with cocoa powder and vanilla extract is a staple among cake connoisseurs. But if you've been wondering what exactly red velvet cake is, why it's red and how it became one of the most popular flavours of cake to date, you've come to the right place. Where red velvet all began: mahogany cake To understand what red velvet is, we've got to go right back to the late 1800s and learn about mahogany cake. Mahogany cake is often dubbed America's original cake, because it, was the first cake to use the chemical reaction of vinegar/buttermilk with bicarbonate of soda which creates a soft and fine crumb (i.e. velvet cake!). This velvety cake texture differed from the dense cakes that were more common in the 1800s. This chemical reaction is the foundation of the red velvet cake of today. Mahogany cake had a natural reddish-brown hue from the cocoa powder used, as cocoa powder in the late 1800s was in a raw state (unlike modern-day Dutch-processed cocoa powder) meaning it was more acidic than alkaline. When raw cocoa powder came in contact with the vinegar and bicarb, anthocyanins were released, causing red pigment in the cake batter. Mind. Blown. How was red velvet cake invented? There doesn't seem to be an exact answer for how mahogany cake evolved into red velvet, but ever since cocoa powder started going through Dutch processing, new ways of adding red to velvet cakes were developed. With the lack of access to eggs and dairy in WWI, bakers used beetroot juice to add moisture and enhance the redness of cakes. Then in the mid-1930s, Adams Extract – an American spice brand – was credited for making today's bright red velvet cake popular. It was the first to sell red food colouring and the product included tear-off red velvet recipe cards! The red velvet cake of today should be bright red from food colouring, have a light aroma of cocoa powder and vanilla alongside tartness from buttermilk and vinegar. What kind of icing should be used with red velvet cake? Mahogany cakes and older versions of red velvet cake use ermine frosting – a frosting that starts with making a sweet roux and then butter is whipped into the roux, creating a light and fluffy frosting that's not too sweet. Cream cheese frosting is the most popular and well-known choice of icing for red velvet cake nowadays. The sweetness and slight tang of cream cheese frosting works well with the flavour profile of red velvet cake. Our most popular cream cheese frosting recipe is described by recipe developer Claire Brookman as 'sweet and tangy, light yet full bodied' – exactly as a cream cheese frosting should be. The best red velvet cake recipes If all this red velvet talk has made you crave red velvet cake, here are our top 3 red velvet recipes that we think you're going to love. Classic red velvet cake Every budding baker needs a good red velvet cake recipe in their repertoire and this one is THE one to have. It's got all of the classic red velvet ingredients such as cocoa, buttermilk, vinegar and bicarb – plus a luscious cream cheese frosting with a hint of orange (which you can omit if you want a simple cream cheese frosting!) Red velvet and choc star cheesecake If you're in need of a showstopping dessert, then this cheesecake is it. It starts with a layer of red velvet cake, topped with white chocolate cheesecake and a star-shaped red velvet cake centre (it's easier to do than it looks, promise!) The entire cheesecake is covered with chocolate ganache and Italian meringue for some extra star quality. Pie maker red velvet doughnuts We love any excuse to whip out the pie maker, like these pie maker red velvet doughnuts. We made a simple red velvet batter, poured it into our pie maker and added a white chocolate ball to the centre of the batter. After 7 minutes, you're left with a fluffy red velvet cake doughnut with an oozy white chocolate centre.
Yahoo
10-02-2025
- General
- Yahoo
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1 1/2 cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (1/2 cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at Christopher Kimball, The Associated Press
The Independent
10-02-2025
- General
- The Independent
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1½ cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (½ cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.
Associated Press
10-02-2025
- General
- Associated Press
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1½ cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (½ cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.
