Deluxe chocolate cake butter cake
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Deluxe chocolate cake butter cake
  Chocolate    Butter    Cakes  
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21212. Report a problem with this recipe.
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      Title: Deluxe chocolate cake butter cake
 Categories: Baker
      Yield: 4 Servings
 
      2 c  (200 grams) sifted cake
           Flour
      1 ts Baking soda
    1/4 ts Salt
    1/2 c  (50 grams) unsifted cocoa
           Powder
    1/2 c  Lukewarm water
    1/2 c  Buttermilk, room temperature
    1/2 c  Water
      2 ts Vanilla
      2 lg Eggs, room temperature
      4 oz (1 stick) unsalted butter,
           Room temperature
      1 c  (200 grams) granulated sugar
      1 c  (200 grams) light brown
           Sugar, packed
 
  Adjust rack in lower third of oven and preheat oven to 350/F. Grease
  and flour two 8 inch round cake pans, and insert parchment paper or
  waxed paper to line the bottoms. Sift the flour, baking soda, and
  salt onto a sheet of waxed paper and set aside. Place the cocoa in a
  1quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to
  combine; set aside to cool. Pour the buttermilk, the 1/2 cup water,
  and the vanilla into a liquid cup measure. Crack the eggs into a
  small bowl, and whisk together to combine the yolks and whites. Place
  the butter in the bowl of a heavyduty mixer, preferably fitted with a
  flat beater. Cream the butter on medium speed until the butter is
  smooth and lighter in color, about 30 to 45 seconds. Reduce the speed
  to low and add the sugars in a steady stream. When all the sugar is
  added, stop the machine and scrape the mixture clinging to the side
  of the bowl into the center. The mixture will appear sandy. Increase
  the speed to medium again, and cream until the mixture is light in
  color, is fluffy in texture, and appears as one mass, about 6 to 7
  minutes. With the mixer still on medium speed, pour in the eggs
  slowly at first. Continue to cream, scraping the sides of the bowl at
  least once, until the mixture appears fluffy and velvety. Stop the
  machine and spoon in the cooled cocoa mixture, resume at medium speed
  and mix just until incorporated. Using a rubber spatula, stir in one
  fourth of the flour mixture. Then one third of the buttermilk
  mixture, stirring to blend together. Repeat this procedure,
  alternating dry and liquid. With each addition, scrape the sides of
  the bowl, and continue mixing until smooth, never adding liquid if
  any flour is visible. Pour the batter into the pans and spread it
  level. Bake for 25 minutes, or until the baked surface springs back
  slightly when touched lightly in the center and the sides contract
  from the pan. Place the cake pans on a rack to cool for 5 to 10
  minutes. With mitts, tilt and rotate pans, gently tapping them on the
  counter to see if the cake releases from the sides.
  
  Yield: 2 8 inch layers
  
  AGNATE FILLING
  
  8 ounces semisweet or bittersweet chocolate, finely chopped
        1    cup heavy cream
  
  Put the chocolate in a medium bowl. In a small saucepan, heat the
  heavy cream just to the boil. Remove from heat. Pour over chocolate
  and whisk until chocolate melts and mixture is smooth and shiny.
  ASSEMBLING THE DESSERT: Split each layer of cake in half horizontally
  and place one layer, cut side up, on a cardboard round. Spread with
  one third of the ganache filling. Center a second layer on top of the
  first, and spread it with one third of the ganache filling. Place
  another layer, cut side up, on top, and spread with remaining filling
  and turn the last layer upside down, and center it over the filling.
  FROSTING AND CHOCOLATE GLAZE:
  
        1    cup heavy cream, whipped 10 ounces semisweet chocolate,
  finely chopped
        1    cup heavy cream
  
  Frost the cake with the whipped cream. Place the cake on a wire rack,
  then set it on a sheet pan that will fit the dimensions of your
  freezer. Place in the freezer for 40 minutes only (this is just
  enough time to chill the whipped cream frosting so its firm to the
  touch, not soft). While the cake is in the freezer, prepare the dark
  chocolate glaze. Put the chocolate in a medium bowl. In a small
  saucepan, heat the heavy cream just to the boil. Remove from heat.
  Pour over chocolate and whisk until chocolate melts and mixture is
  smooth and shiny. Set aside to cool to body temperature. Set the cake
  on its wire rack over a baking pan with sides (like a jelly roll pan)
  on top of a turntable (or lazy susan). Pour almost all of the
  chocolate glaze over the center of the cake. Using a long, flexible
  metal icing spatula, use just a few strokes to spread the glaze over
  the top of the cake so the glaze runs down over the sides. Rotate the
  turntable as you spread. Use the spatula to scoop up excess glaze to
  touch it to any bare spots on the sides of the cake to cover them.
  Place the cake on a serving plate. Refrigerate until 30 to 60 minutes
  before serving. Using a serrated knife, dipped into hot water after
  each slice, cut dessert into wedges.
  
  Yield: 12 servings
  




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Recipe ID 21212 (Apr 03, 2005)

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