recipes on NBC martha stewart 's July 17th show?

Question

Chocate cake/granache topping

Answer 1

Have you tried going to her website?
marthastewart.com

Devil's Food Cake with Chocolate Ganache

Makes one 9-inch layer cake


1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans

3/4 cup Dutch-process cocoa powder, sifted, plus more for pans

3/4 cup hot water

3/4 cup sour cream

3 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups sugar

4 large eggs

1 tablespoon pure vanilla extract

Chocolate Ganache

1. Preheat oven to 350°. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.

3. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.

4. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.

5. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.



Note: This recipe adapted from Martha Stewart's Baking Handbook, Clarkson Potter, 2005

Answer 2

You may want to check out Marthas website. Very good message board there with very helpful people. When you go to the homepage, scroll to the bottom and you will see the message boards.

http://marthastewart.com

ENJOY!

Answer 3

Martha's carpet continually fits the drapes (it extremely is a robust component), yet she's a splash at the back of the situations as maximum desire waxed flooring in recent times, in keeping with hazard with a splash throw-rug close to the door. j0e

Answer 4

NBC? uh....ya right well it doesn't come on NBC here it comes on FOX soo ya and look on her website too its that easy..

Answer 5

Makes one 9-inch layer cake



1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans

3/4 cup Dutch-process cocoa powder, sifted, plus more for pans

3/4 cup hot water

3/4 cup sour cream

3 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups sugar

4 large eggs

1 tablespoon pure vanilla extract

Chocolate Ganache

1. Preheat oven to 350°. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.

3. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.

4. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.

5. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.



Note: This recipe adapted from Martha Stewart's Baking Handbook, Clarkson Potter, 2005

Answer 6

her website

Answer 7

look on her website