Central Baptist Village: Regional Meeting

A few weeks ago the Culinary Team at Central Baptist Village was given the honor, privilege and challenge of hosting a meeting for our regional Morrison team members. The gathering was an opportunity to showcase our culinary talent to both our new Morrison Chefs, fellow Dieticians and Directors but also; our client at CBV.

It was quite an honor to host this event and to put Central Baptist Village in the minds of Morrison, our client, residents and their families as a site of choice again in the future.

We also wish to thank everyone that helped us make this a reality including Mike McFall, Elly Kosteck and CEC Richard Hoelzel for their confidence and input.

 

Chocolate Basil Orange Cake - Yield 30 Servings

Ingredients
For the Cake
* 1 ¼ pounds White Cake Mix
* 1 ¼ pounds Chocolate Cake Mix
* 2 tablespoons fresh basil, finely chopped
* ¼ cup Orange extract or Cointreau (better with Cointreau)
* Orange food coloring

For the Poured Ganache Icing
* 20 ounces chocolate chips
* 15 ounce Heavy Cream
* 1 ½ tablespoons butter

Method
Make the cake batters according the instructions on the box. Mix orange extract or liqueur into the white cake batter, then add food coloring to the desired color. Lastly, fold in the fresh basil.
Using a cupcake pan, spray the pan with Pam or other spray oil.
Fill half of each cupcake mold with the orange cake mix first, then fill each mold with the chocolate batter, creating an orange layer and a chocolate layer.
Bake per instructions for the cake mix and cool.
Remove cupcakes from the pans, cut off the top dome, and allow to cool upside down.
Once cool, make the Ganache icing.
Measure chocolate chips into a large bowl and set aside.
Place the cream and butter in a microwave safe container and microwave to a rapid boil. Pour hot cream over the chocolate chips and rest cream for 1 minute.
Then stir to combine and pour over the upside down cupcakes.
Chill in cooler for 30 minutes and serve when desired.