Recipe

Chocolate Cream Boat Cakelets Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 2 weeks ago When making the filling, be sure your electric mixer bowl, whisk and beater are spotlessly clean. Any spot of grease or fat will prevent the egg whites from expanding to their full volume. Prep:20m Cook:20m Servings:8	Lillyann
	chocolate cake baking recipes home made twinkies chocolate cream boat cakelets twinkies

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jett2whit

momo_55gra

Ingredients

For the cakelets --

1 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

1 egg

1 teaspoon vanilla extract

1 cup sugar

1/3 cup Dutch process cocoa powder

2/3 cup boiling water

For the filling---

2 egg whites

2/3 cup sugar

1/4 cup light corn syrup

Pinch of salt

1/2 teaspoon vanilla extract

Directions

Have all the ingredients at room temperature.

Preheat an oven to 325°F. Generously grease and flour an 8-well cream boat pan (available at "Williams Sonoma" stores).

To make the cakelets, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.

In a small bowl, whisk together the butter, egg and vanilla; set aside.

In a large bowl, whisk together the sugar and cocoa powder. Whisk in the boiling water, then whisk in the butter mixture. Add the flour mixture in two additions, whisking until smooth and no lumps of flour remain.

Divide the batter among the wells of the prepared pan. Bake until the cakelets spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakelets cool for 10 minutes. Invert the pan onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets cool completely.

Meanwhile, make the filling: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.

Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cakelet. Gently squeeze the filling into the cakelet while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cakelet over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cakelets and filling.

COOKS NOTE: The "Williams Sonoma" stores are currently out of stock on these. I am looking for another source online and will post an update just as soon as I do!! Meantime, they can be found at your local culinary supply store and sometimes JoAnn Fabrics ( in the "food crafting" isle) :)

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Comments

thegoldminer 11 months, 2 weeks ago said:
Hi, did you try to make these yet to know how well the filling goes into the cake? JJ

jett2whit 11 months, 2 weeks ago said:
Mmmmm kind of like a twinkie! Thanks for the info too!

momo_55grandma 11 months, 2 weeks ago said:
Great tasty recipe thanks high5

lillyann 11 months, 2 weeks ago said:
To thegoldminer .. I've made these 3 times before and the filling happens to go into the cake surprisingly well and you get better each time you make them ;) They are way better than Twinkies!

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