Elevated Marinate Round 2 Winner!!! Chanel Bea! @myediblechef

Congratulations to our round 2 winner, Chanel Bea, @myediblechef. We are a little bit behind getting all of this exciting news up on the site due to holidays and holiday colds etc. But that doesn’t make us any less excited to get back to the kitchen to try to imitate Chanel’s beautiful work on this Snow Clouds Over Canada Cake!

For this round participants were tasked with creating a delicious dessert with Müru CBD elixir. I personally thought this would be the easiest round because Müru is naturally sweet. But dang! We had no idea what we were in for! Our expectations were far surpassed!

Thank you for your participation, Chanel! If you all want to be wowed by delicious edibles and beautiful photography, check out her insta feed and get inspired @myediblechef.

If you haven’t already taken the time to explore and get to know the kitchen deliciousness of the wizards behind Cannabis Cooking Magazine, now is a great time to start. They did a remarkable job putting this recipe competition together and I can’t wait to see what comes next!

Here’s the recipe, loves!

RECIPE:
Genoise Sponge Cake
10 eggs, room temperature
1 ½ cups sugar
1 ⅔ cups pastry flour, sifted
½ vanilla bean, split, seeds removed
¼ cup salted butter, melted
Earl Grey Ganache
¾ cup heavy cream
1 tbsp organic earl grey tea
¾ cup milk chocolate, chopped
6 droppers, Muru CBD Elixir
White Chocolate Mousse
100 g white chocolate, chopped
50 ml heavy cream
1 cup heavy cream, chilled
Genoise
Using an electric mixer or a stand mixer, whip eggs & sugar until fluffy, pale yellow & doubled in volume, also known has ribbon stage. When you lift the whisk over the mixture, the batter should slowly disappear.
Preheat the oven to 375°F/190°C.
Melt the butter, mix in the vanilla beans & set aside. Sift the flour into the egg mixture & fold in gently.
Add a small amount of the egg mixture to the butter & mix well. Add the butter into the rest of the egg mixture & fold until just blended.
Pour into two, 8x12" pans lined with parchment paper & bake for 10-12 minutes.
Earl Grey Ganache
Place the chopped chocolate in a medium bowl.
Place the heavy cream into a saucepan, stir in the earl grey tea. Heat the cream & tea over medium-high heat until it starts to bubble.
Pour the cream through a strainer to catch the tea solids over the bowl of chocolate. Add the Muru CBD Elixir. Allow it to sit for a few minutes.
Mix the ganache until smooth. Allow the ganache to cool is spreadable & holds its shape.
White Chocolate Mousse
Melt the white chocolate in a bowl over a bain-marie or double boiler.
Place the heavy cream into a saucepan, heat until bubbles start to form. Pour over the white chocolate. Mix until smooth. Allow to cool to room temperature.
Place the chilled heavy cream into a bowl, using an electric mixer or stand mixer, whip to stiff peaks.
Add a small amount of whipped cream to the chocolate mixture & blend. Add the white choc

Clouds over Canada Cake by @myediblechef.

Clouds over Canada Cake by @myediblechef.

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