#deocr

Calcifer Ceramic Wax Melt Burner // Tottopottery

deVOL Kitchens, UK

$50 plus shipping

Sioux city Iowa, 7/29/2021

la mercerie in new york city, usa · ph. kelly liang

Vanitas Chocolate Cake with Death Wish Coffee Ganache Yields 10 servings Cake Layers 3 ounces fine-quality semisweet chocolate 1 1/2 cups hot brewed Death Wish Coffee or hot water 2 1/2 cups all-purpose flour 3 cups of sugar 1 1/2 cups unsweetened cocoa powder (not Dutch-process) 2 teaspoons baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups full fat sour cream 3/4 teaspoon vanilla Ganache 2 1/2 cups heavy cream 1 cup Death Wish whole bean coffee 2 cups (24 oz.) chopped chocolate Skull Topper and Décors Skull candy mold (see post for source) 20 oz. chocolate candy coating, melted Piping gel or corn syrup Gold disco dust 8x10 floral frosting sheet (see post for sources) 1/2 lb. ready-made black fondant Gold luster dust 8-10 fresh blackberries Food safe greenery 8-10 whole coffee beans For the cakes: preheat oven to 300°F. Grease six 6-inch round pans with shortening. Line bottoms with rounds of parchment paper and grease the paper. Finely chop chocolate and combine it in a bowl with hot coffee or hot water. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Add oil, sour cream, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add flour mixture and beat on medium speed until just combined. Divide batter between the pans and bake in the middle of the oven until the cake springs back when pressed in the center, approximately 40 minutes. Cool layers in pans for 15 minutes on racks. Run a thin knife around edges of pans and invert layers onto wire racks. Carefully remove parchment paper and cool layers completely. Level evenly with a serrated knife or cake leveler. Cake layers may be made 1 day ahead and kept wrapped in plastic in the refrigerator.

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