Wednesday, November 3, 2010

Jimmy Who??

I was flipping through a cookbook that I bought on clearance some time ago when I stumbled upon a recipe for Chocolate Jimmy Cake.  My first reaction was Jimmy who???  Well apparently, chocolate sprinkles are also called chocolate jimmies.  I was immediately intrigued!  Fudge-y chocolate sprinkles in cake batter?  Bring It!!  It took me about two years to get around to making this beauty but I finally did it.  I suppose my interest was first peaked because a friend of mine introduced me to the best sprinkles in the world.  The brand is De Ruijter and they are made in Holland.  The good news is that I can find them at my local Meijer (international food isle) so look around for them.  Hopefully you can find them too.  They come in a white box with a piece of toast covered in sprinkles.  Oh, and as a bonus, they come in Milk and Dark chocolate!!

Back to the cake.  This cake turned out to be super fudge-y and chocolate-y.  I made the mistake of using non-Dutch processed cocoa so the color was not what I wanted but the taste was still great.  This is a must for your "one day i will bake..." list.

Chocolate Jimmy Cake

2 c sifted ap flour
1/4 c cornstarch
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c strained cocoa - Dutch Processed
3/ 4 c chocolate jimmies, divided
2/3 c unsalted butter, softened
1 1/4 c superfine or strianed sugar
3 large eggs
1 t vanilla
3/4 c mil
1/4 c water
1 recipe Choclate glaze (below)

Preheat oven to 350 degrees.  Butter a 10-in. bundt pan (I used two small steamed pudding pans) and dust with flour. 
Sift together flour, cornstarch, baking powder, baking soda, salt, and cocoa.  Stir in 1/2 cup of the chocolate jimmies.  Set aside.
Place butter in the bowl of an electric mixer.  Beat for 2 minutes until pale and fluffy.  Add sugar gradually, 1 T. at a time, taking aobut 6-8 minutes to blend in well.  Scrape the sides of the bowl as necessary.  Add the eggs, 1 at a time at 1-minute intervals.  Scrape sides as needed.  Beat for 1 minute longer.  Blend in vanilla.
Reduce mixer speed to medium-low.  In a small bowl combine milk with the water.  Add the dry ingredients alternately with the liquid, dividing the flour mixture into three parts and mild mixute into two parts, starting and ending with the flour.  Mix only until incorporated after each addition. 
Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon.  Bake for 55 to 60 minutes, until the cake begins to pull away from the sides and a toothpick inserted into the center comes out dry.
Cool cake for 15 minutes on rack.  Invert the cake onto a rack and remove pan.  Glaze cake when cool.  Sprinkle immediately with remaining 1/4 cup chocolate jimmies and allow to set.

Quick Chocolate Glaze

1 1/2 oz. unsweeted chocolate, chopped
1 1/2 oz. semisweet chocolate, chopped
1 T unsalted butter
1 c powdered sugar, sifted
3 T boiling water
1 T light corn syrup
3/4 t vanilla

Place the chocolate and butter in a small glass bowl.  Microwave for 1 minutes at 15 second intervals until melted and smooth.  Stir in sugar, and water alternately, beating well.  Stir in corn syrup, then vanilla. 


P.S. This recipe comes from the great Carole Walter.  Her recipes are straight forward and absolutely delicious!!



  
Happy Birthday C.

6 comments:

  1. This comment has been removed by the author.

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  2. Those are certainly THE best sprinkles ever. My favourite way of enjoying them is on hot, buttered toast-YUM! But that cake just might be a close second.

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  3. Love the photo! Job well done, yet again.

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  4. :) Thanks! Sorry, it took me a few days to get around to reading this but I enjoyed reading it while pretending to eat it. Yum! My only birthday cake this year. Kind of sad actually.... :*(

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