Double Chocolate Scone Cake Recipe by Taylor Topp Comacho
Double Chocolate Scone Cake Cooking Instructions 20 mins 1 In a mixing bowl add all of your dry ingredients. 2 Using a bread paddle mix them together on low speed. 3 Add the cream cheese, vanilla extract, milk and cream. Mix on low. 4 Mix that for about 1 minute until a sticky dough forms. Add in chocolate chips. Mix until just incorporated. 5 Butter a 9" round cake pan. Add in the dough and sprinkle top of dough with just a touch of flour. This helps your hand from sticking to dough while forming a circle shape. 6 Brush top of dough with whipping cream and sprinkle with a touch of the sugar. 7 Bake 20 minutes in preheated 425 degree oven. 8 While cake is baking start the ganache. In small saucepan warm cream until just comes to a simmer. Remove from heat. Add chocolate chips and butter. Whisk until smooth. 9 Remove cake when golden and toothpick comes out clean when inserted in the center. Let cake cool. Remove and set onto serving platter. Pour ganache on top. 1 In a mixing bowl add all of your dry ingredients. 1 In a mixing bowl add all of your dry ingredients. 2 Using a bread paddle mix them together on low speed. 2 Using a bread paddle mix them together on low speed. 3 Add the cream cheese, vanilla extract, milk and cream. Mix on low. 3 Add the cream cheese, vanilla extract, milk and cream. Mix on low. 4 Mix that for about 1 minute until a sticky dough forms. Add in chocolate chips. Mix until just incorporated. 4 Mix that for about 1 minute until a sticky dough forms. Add in chocolate chips. Mix until just incorporated. 5 Butter a 9" round cake pan. Add in the dough and sprinkle top of dough with just a touch of flour. This helps your hand from sticking to dough while forming a circle shape. 5 Butter a 9" round cake pan. Add in the dough and sprinkle top of dough with just a touch of flour. This helps your hand from sticking to dough while forming a circle shape. 6 Brush top of dough with whipping cream and sprinkle with a touch of the sugar. 6 Brush top of dough with whipping cream and sprinkle with a touch of the sugar. 7 Bake 20 minutes in preheated 425 degree oven. 7 Bake 20 minutes in preheated 425 degree oven. 8 While cake is baking start the ganache. In small saucepan warm cream until just comes to a simmer. Remove from heat. Add chocolate chips and butter. Whisk until smooth. 8 While cake is baking start the ganache. In small saucepan warm cream until just comes to a simmer. Remove from heat. Add chocolate chips and butter. Whisk until smooth. 9 Remove cake when golden and toothpick comes out clean when inserted in the center. Let cake cool. Remove and set onto serving platter. Pour ganache on top. 9 Remove cake when golden and toothpick comes out clean when inserted in the center. Let cake cool. Remove and set onto serving platter. Pour ganache on top. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls California Farm Fresh Buttermilk and Ranch Dressing California Farm Cultured Butter and Buttermilk California Farm Hot Crab Roll "I only like quinoa in this" recipe California Farm Fresh Buttermilk and Ranch Dressing California Farm Cultured Butter and Buttermilk California Farm Hot Crab Roll "I only like quinoa in this" recipe Vegetable Raita for Biryani and Pulao Garlic, Chilli & Soy Sauce Tofu Skin Noodles Beans stew No milk chin chin Sweet potatoes curry A colorful salad Tang powder Rich protein Smoothie Everyday Salad Rose shrikhand Vegetable Raita for Biryani and Pulao Garlic, Chilli & Soy Sauce Tofu Skin Noodles Beans stew No milk chin chin Sweet potatoes curry A colorful salad Tang powder Rich protein Smoothie Everyday Salad Rose shrikhand