Harry Potter and the Sorcerer's Stone Recipes

Harry Potter and the Sorcerer's Stone cover

Book

Harry Potter and the Sorcerer's Stone
by J.K. Rowling

For 11 years, Harry Potter lived with his Uncle Dursley, Aunt Petunia, and Cousin Dudley, not knowing about his parents, his magical powers, or anything about the Wizarding world.

When Hagrid came to visit Harry on his 11th birthday, his life changed forever. Share Harry’s Happy Birthday Cake from Hagrid (even though it’s a little squashed).

On the Hogwarts Express, Harry makes his first friend - Ron Weasley. Chow down on a Hogwarts Express Feast from the trolley cart of Bertie Bott’s Every Flavor Beans, Chocolate Frogs, and more.

Cook

Harry's Happy Birthday Cake

Complexity: Simple. Especially if you’re a witch or wizard.
Time: 20 minutes plus 40 minutes baking.

Ingredients

Cake ingredients:

2 cups all-purpose flour
2 oz. (3/4 cups) unsweetened natural cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/2 teaspoon table salt
8 oz. (1 cup) unsalted butter, melted and warm
2 ½ cups packed light brown sugar
4 large eggs
2 teaspoon pure vanilla extract
1 cup hot water

Ganache ingredients:

16 oz. bittersweet or semisweet chocolate, finely chopped
2 cups heavy cream; more as needed
Granulated sugar (optional)

Directions

Position a rack in the lower third of the oven and heat the oven to 350 F. Grease the bottom of two 8×2- or 9×2-inch round cake pans or line with parchment.
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.
While cake is cooling, make the ganache. Put the chocolate in a medium heat-proof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.
Add more cream if the ganache is too thick, and sugar if you would like it sweeter.
Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Set the other cake on top and ice over the top as well. Add “happy birthday harry” in green lettering. Let set for about an hour before serving.