Friday, April 1, 2011

A Relatively Tall Cake

So, last week, i decided to bake this cake. I had been eyeing it for a while after seeing it here and bought myself a set of nice cake pans in order to make this cake. I have a set of inexpensive ones, but really wanted some better quality ones that would measure up to how delicious this cake looked.

However, seeing as how tall it was and knowing that my family would never be able to finish it, i reduced the recipe to a two layer 8" cake. (2/3 the recipe)Unfortunately, i forgot to take into account that less baking time would be needed, so this cake did not end up as moist as it could've been. It was still good nonetheless, with a very rich chocolatey flavor that wasn't overly sweet. I didn't make the raspberry filling, but decided to top it with raspberries for some color. It would also be good with just some raspberry jam spread between each layer.

Double Chocolate Layer Cake
Adapted from Epicurious via Love and Olive Oil

2 ounces good quality semisweet chocolate
1 cup hot brewed coffee
2 cups sugar
1 2/3 cups all purpose flour
1 cup unsweetened cocoa powder(not Dutch process)
1 1/3 tsp baking soda
1/2 tsp baking powder
5/6 tsp salt
2 eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
Unsalted butter, for greasing pans

Ganache Frosting: (halve this if layering with another filling)
3/4 pound good quality semisweet chocolate
3/4 cup heavy cream
1 1/2 tbsp sugar
1 1/2 tbsp light corn syrup
3 tbsp unsalted butter

Preheat oven to 300°F and grease two 8" cake pans. Line the bottoms with rounds of parchment paper and grease with butter.

Finely chop the chocolate and combine in a bowl with the coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and pale yellow, about 5 minutes. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating thoroughly after each addition. Add flour mixture and beat on medium speed until just combined.

Divide batter between pans and bake on the middle rack until a cake tester comes out clean, 45 minutes to an hour. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert onto the racks. Remove parchment paper and slice each cake into two layers. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

To make frosting:
Finely chop the chocolate. In a saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove pan from the heat and add chocolate, whisking until the chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. It's easiest to spread the frosting when it's warm as opposed to letting it cool too much.

Spread the frosting or another filling between the cake layers, assemble, and spread ganache over the top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

This is the second real cake i've ever made(out of the ones that i'm counting anyway) not including things like bundt cake, angel food cake, or pound cake. When i think of cake, it has to be something suitable for a birthday with layers and some type of frosting. The last real cake I made was this strawberry cake with a simple chiffon cake, strawberries, and whipped cream. Planning on making Christina Tosi's banana hazelnut cake when i have some more free time. You can find the recipe by searching online.

No comments:

Post a Comment