Summer Term @Ross students craving the comforts of home are finding them in Chef Julie Jacob’s Culinary Arts elective course. The teens, who hail from all over the world, are learning to create a variety of international delicacies in class.
In previous weeks, students prepared tortillas from scratch, pico de gallo, and guacamole; hand-rolled sushi; and the Brazilian candy brigadeiro. Last week, the group focused on baking, learning to prepare two desserts. First they baked sugar cookies and used homemade royal icing to decorate them; then they prepared a chocolate cake topped with raspberry buttercream frosting.
Ross News convinced Chef Julie to share some of the students’ recipes. See below if you would like to recreate the class’s culinary artistry.
Amazon Chocolate Cake Yield: 18 cupcakes or two 9-inch cakes
Ingredients: 1½ cups all-purpose unbleached flour ⅓ cup cocoa powder 1 tsp. baking soda 1¼ cups sugar ½ tsp. salt 1 cup cold water ½ cup plus 1 Tbsp. soy oil 1½ tsp. vanilla extract 1 Tbsp. white vinegar
Directions: 1. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt until well combined. 2. In a small bowl, mix together the water, oil, vanilla, and vinegar. 3. Whisk together the wet and dry ingredients. 4. Pour batter through a strainer back into the liquids bowl, breaking up any lumps and pressing them through the strainer. 5. Pour batter into an oiled cupcake tin (fitted with paper liners) or 9-inch cake pans. 6. Gently knock the pan against a counter to pop any remaining air bubbles. 7. Bake at 350 degrees for 15–20 minutes or until toothpick inserted into the cake comes out clean. 8. Cool on a wire rack for 15 minutes before removing cake from pan. 9. Sprinkle with powdered sugar or frost with favorite icing.
Adapted from Margaret Fox, Café Beaujolais, Mendecino, California.
Raspberry Buttercream Frosting 1 cup fresh raspberries 6 Tbsp. unsalted butter, softened 2 cups confectioner’s sugar, sifted ½ tsp. vanilla extract Pinch of salt 2 Tbsp. milk or heavy cream
Directions: 1. Purée raspberries in a food processor until well processed. 2. Pour purée through fine mesh sieve to separate out the seeds. 3. Heat in a saucepan over medium heat until reduced by half. Chill reduction completely. 4. In a medium bowl, use a mixer to beat the softened butter and raspberry purée until smooth. 5. Add the confectioner’s sugar, vanilla extract, and salt, and beat the mixture at low speed just until combined. 6. Increase the mixer to medium speed and beat until smooth. 7. Add milk or heavy cream and beat until light and fluffy. 8. Use the finished icing to frost your cake or cupcakes.
Adapted from Food and Wine Magazine.