Thursday, 17 January 2013

Chocolate Whoopie

Chocolate Whoopie

Recipe adapted from: The Whoopie Pie Book(P.14)

The Whoopie Pie is moist, spongy, dark chocolate cake sandwich around a filling in the centre.

Make the Chocolate ganache filling 2 hours ahead!

175g plain flour
100g unsweetened cocoa powder
1.5 tsp bicarbonate soda
1.5 tsp baking powder
0.5 tsp salt
125g unsalted butter, softened
200g sugar
1 large egg
225ml buttermilk
1 tsp vanilla extract

1. Preheat the oven to 180 C.
2. In a bowl, sift together the flour, cocoa powder, bicarbonate of soda and baking powder. Stir in the salt and set aside.
3. In a separate bowl, cream the softened butter and sugar together until light and fluffy, using an electric hand mixer. Add the egg and mix well. Add the buttermilk and vanilla and beat until well combined.     
4. Slowly add the dry ingredients in 2 batches, mixing until just incorporated. Chill for 30 mins before using.
5. Drop about 48 small scoops of batter, about 5cm apart, onto the prepare baking trays. Bake for 8-10mins, until the cakes are left with a slight impression when touched with a finger.
6. Remove from the oven to wire rack and cool completely.

Chocolate Ganache

113g bittersweet chocolate, finely chopped
125g heavy cream
23g butter

1. Place the chopped chocolate in a large bowl.
2. Warm the cream in a small saucepan over medium heat until just start to boil. Stir it into the chocolate. 3. Add the butter and stir until smooth.
4. Chill in the refrigerator until thickened but still spreadable, about 2 hours.

To assemble:
Spred or pipe a generous scoop of chocolate ganache filling onto the flat surface of a cooled whoopee. Top with another whoopee to make a sandwich, and serve.

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