Bow Tie Cakes

Name: Bow Tie Cakes
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup baking cocoa; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 eggs; 1 cup warm coffee; 1 cup buttermilk; 1/2 cup canola oil; 1 teaspoon vanilla extract; 8 ounces semisweet chocolate, chopped; 6 tablespoons butter; 3 cups confectioners' sugar; 8 to 10 tablespoons hot water; Assorted fruit, optional

16 ingredients

4 steps

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup warm coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
8 ounces semisweet chocolate, chopped
6 tablespoons butter
3 cups confectioners' sugar
8 to 10 tablespoons hot water
Assorted fruit, optional

Directions

1

In a large bowl, combine dry ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
2

Cut cake into six rows, with seven 3-1/4x1-3/4-in. diamonds in each row (two rows are shown in diagram below). Place diamonds on a rack with a piece of waxed paper beneath.
3

For glaze, melt chocolate and butter in a saucepan or microwave. Remove from the heat; stir in sugar and water. Stir in additional water if needed to achieve a drizzling consistency. Spoon glaze evenly over top and sides of diamonds, letting excess drip off. Allow glaze to dry; repeat with a second coat. (Glaze may need to be warmed periodically to keep the proper consistency). When glaze is dry, place two diamonds tip to tip on dessert plates.
4

Using decorator's tip, make the knot in the center of the bow tie. Garnish plates with fruit if desired.