Chocolate Merry-Go-Round Cake Pt 1
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Chocolate Merry-Go-Round Cake Pt 1
  Chocolate    Cakes  
Last updated 6/12/2012 1:15:39 AM. Recipe ID 45147. Report a problem with this recipe.
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      Title: Chocolate merry-go-round cake pt 1
 Categories: None
      Yield: 1 Servings
      1 c  Sifted all-purpose flour [a]
    1/2 ts Double-acting baking powder
      2 tb Orange juice [b]
      2 tb Tasteless salad oil [b]
      5 lg Egg yolks [c] + 5 whites [d]
    1/2 ts Vanilla extract [c]
    1/2 c  Sugar [c] + 1/2 cup
    1/8 ts Salt [d]

MMMMM-------------------CHOCOLATE BUTTERCREAM------------------------
      6 oz Unsweetened chocolate;
           -chopped in small pieces
      1 c  + 2 tablespoons sugar [e]
     11 ts Water [e]
    3/4 lb Butter at room temperature
    1/2 ts Vanilla extract [f]
      2 tb Unsweetened cocoa powder;
           -(Dutch process best) [f]
      3 lg Eggs
  Here's the cake Melinda requested. It's a lot of fun to make and
  serve. And I've never met anyone who was able to figure out how to
  make the layers vertical rather than horizontal. Also, it's from
  Maida Heatter's Book of Great Chocolate Desserts (though the phrasing
  is slightly altered by me). Heatter is probably the best cookbook
  author ever when it comes to desserts. I would swear by anything in
  her books even if I hadn't tried it. I *have* tried this one
  repeatedly and love it.
  I also like this because you should make it the day ahead so it can be
  served very cold (it slices better that way, too). Once you
  understand the technique, you can use your favorite cake and frosting
  recipes if you prefer. The key is to ensure there's lots of contrast
  in color between the two.
  Line 2 buttered 10.5x15.5x1" jellyroll pans with wax paper to cover
  bottom and sides. Butter the paper.
  Sift together [a]. Mix [b]. Beat [c] with an electric mixer at high
  speed till pale lemon-colored. At low speed, beating only till smooth
  & scraping bowl with rubber spatula each time, beat in half [a], then
  all of [b], then rest of [a].
  Beat together [d] at high to soft peaks. Gradually beat in remaining
  1/2 cup sugar at medium, then beat at high to stiff peaks. Fold 2-3
  large spoonfuls into [abc] mixture, then 2-3 more spoonfuls, then
  fold in the rest.
  Spread equal amounts batter (approx 3 cups each) into each pan; make
  sure corners aren't thinner than middle. The layers will be quite
  thin. Bake 10 minutes in preheated 350F oven. Reverse pans top to
  bottom & front to back bake bake 3-5 minutes more, till tops spring
  back when lightly pressed with fingertip and pale golden color. Do
  not bake till brown.
  Invert each pan onto a smooth (not terrycloth) linen or cotton towel.
  Peel off paper linings and cover each with second towel. Cool while
  preparing buttercream [see below].
  Remove top towels from cooled cake layers. Invert the layers onto a
  cutting surface. Spread each layer with buttercream all the way to
  the edges. Carefully cut each layer into 4 strips the long way; they
  must be all be the same width.
  FORMING CAKE: Roll 1 cake strip with the filling on the inside into a
  tight spiral (like a jellyroll). Add the second strip where the first
  left off and continue rolling. Now place the roll on your cake plate
  with a flat side down. Place a third strip where the second one ended
  and continue rolling. Do the same with all the remaing strips; when
  finished it will be the shape of a 9"-diameter cake that's about
  2-1/2" high.
  Beat reserved 2 cups buttercream briefly to soften slightly. Frost
  cake top and sides. Refrigerate overnight or freeze. If frozen, wait
  till frosting firm before wrapping it up. Thaw several hours or
  overnight in fridge before unwrapping. Serve cold. Serves 12.
  CHOCOLATE BUTTERCREAM: Stir together [e] constantly with wooden
  spatula in small saucepan over medium heat till sugar dissolved and
  mixture comes to fast boil. Wash down any undissolved granules on pan
  sides with pastry brush dipped in water. Add chocolate; stir till
  smooth. Remove from heat and let stand 5 minutes, stirring
  Meanwhile, cream the butter with an electric mixer. Beat in [f] well.
  Beat in eggs well 1 at a time, scraping bowl sides as needed.
  Gradually add warm chocolate beating at low speed only till smooth.
  Set aside.
  When cooled cake layers inverted onto cutting surface, place the bowl
  of frosting into a larger bowl partially filled with ice water. Stir
  frosting well with rubber spatula till consistency of mayonnaise.
  Remove from ice water. Set aside 2 cups frosting, spreading the
  continued in part 2

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Recipe ID 45147 (Apr 03, 2005)

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