Deluxe chocolate cake butter cake
Deluxe Chocolate Cake Butter Cake
Recipe By : Flo Braker
Serving Size : 12 Preparation Time :0:00
Categories : Bakers' Dozen Cakes
Chocolate Desserts
Amount Measure Ingredient -- Preparation Method
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2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk -- room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs -- room temperature
4 ounces unsalted butter -- room temperature
1 cup granulated sugar
1 cup light brown sugar -- packed
AGNATE FILLING
8 ounces semisweet or bittersweet chocolate -- finely
chopped
1 cup heavy cream
FROSTING AND CHOCOLATE GLAZE
1 cup heavy cream -- whipped
10 ounces semisweet chocolate -- finely chopped
1 cup heavy cream
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. Redu
ce 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 appe
ar 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 mixtur
e, 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 add
ition, 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.
AGNATE FILLING
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 spre
ad 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
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 e
nough 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 l
ong, 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 sc
oop 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.
From Baker's Dozen Show # BD1A11
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