Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Thursday, May 20, 2010
Death By Chocolate (Cake)
Steve turned 46 years old. Yikes. Whenever he has a birthday all I think about is that I am closely following behind. He is 46 now, I'll be 46 in December. Pretty soon that will be 50. Oh well. I don't feel 45. Or 46. Or 50. Does anyone feel as old as they are? I would say I feel a solid 24. Yup, 24 is good.
Anyway, I've made this all about me. Actually it is Steve's birthday. Usually he asks for a Lemon Meringue or a Key Lime Pie. I think I've made 10 of each. We've been together since we were 16, so that is many birthdays! I was pretty excited when I asked what he'd like for his birthday dinner and his response was : extra thick porkchops-grilled, stuffing, grilled carrots/onion/potato mixture and..Death By Chocolate Cake with homemade Rocky Road Ice Cream. Wow, rock on Steve! He's been listening to the converstations of myself and the boys too much: I bet Dad will want lemon pie. Ick. I bet Dad will want key lime pie. Ick. Poor guy!
Last night after I returned home from coaching the MDRA Women's Run Group we all tried a piece of cake. Yup, even me. God, it was fab. Just fabulous.
Here are the details:
Death By Chocolate Cake
Brownie base
5/8 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
Chocolate mousse filling
6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups heavy cream
1 tablespoon granulated sugar
Chocolate cake
6 tablespoons unsalted butter, soft
7/8 cups unbleached all-purpose flour
2 ounces unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Fudgy Chocolate Frosting
9 ounces semisweet chocolate
1 ½ cups (3 sticks) unsalted butter
3 cups powdered sugar
1 ½ tablespoons vanilla extract
To make the brownie base:
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut parchment paper to fit the bottom and line the sides of a 9-inch springform pan. Spray lined pan with nonstick cooking spray.
2. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
3. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)
4. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using a small off-set spatula or bench scraper, spread batter evenly and smooth the surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring or parchment collar).
To make the cake:
1. Adjust oven rack to middle position; heat oven to 325 degrees. Line the bottom of a 9-inch round cake pan with parchment and spray bottom and sides with baking spray.
2. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
3. Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
4. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.
5. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
6. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Pour into prepared pan; smooth batter to edges of pan with an offset spatula.
7. Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
To make the Chocolate mousse filling:
1. Place stand mixer bowl and whisk attachment in the freezer or fridge.
2. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
3. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
4. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
To make the Frosting:
1. Put chocolate in a stainless steel bowl and place bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.
To assemble the dessert:
1. Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
2. Place cake round over mousse, pressing down lightly. Chill for 1 hour.
3. Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
4. Place the frosting into a piping bag fitted with a #18 tip and pipe a shell border around the base. Replace with tip #1M and pipe 12-16 rosettes around the top of the cake to indicate servings. Serve chilled and store leftovers in the fridge. Cut the cake with a hot, dry knife.
Yields 12-16 servings
Anyway, I've made this all about me. Actually it is Steve's birthday. Usually he asks for a Lemon Meringue or a Key Lime Pie. I think I've made 10 of each. We've been together since we were 16, so that is many birthdays! I was pretty excited when I asked what he'd like for his birthday dinner and his response was : extra thick porkchops-grilled, stuffing, grilled carrots/onion/potato mixture and..Death By Chocolate Cake with homemade Rocky Road Ice Cream. Wow, rock on Steve! He's been listening to the converstations of myself and the boys too much: I bet Dad will want lemon pie. Ick. I bet Dad will want key lime pie. Ick. Poor guy!
Last night after I returned home from coaching the MDRA Women's Run Group we all tried a piece of cake. Yup, even me. God, it was fab. Just fabulous.
Here are the details:
Death By Chocolate Cake
Brownie base
5/8 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
Chocolate mousse filling
6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups heavy cream
1 tablespoon granulated sugar
Chocolate cake
6 tablespoons unsalted butter, soft
7/8 cups unbleached all-purpose flour
2 ounces unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Fudgy Chocolate Frosting
9 ounces semisweet chocolate
1 ½ cups (3 sticks) unsalted butter
3 cups powdered sugar
1 ½ tablespoons vanilla extract
To make the brownie base:
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut parchment paper to fit the bottom and line the sides of a 9-inch springform pan. Spray lined pan with nonstick cooking spray.
2. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
3. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)
4. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using a small off-set spatula or bench scraper, spread batter evenly and smooth the surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring or parchment collar).
To make the cake:
1. Adjust oven rack to middle position; heat oven to 325 degrees. Line the bottom of a 9-inch round cake pan with parchment and spray bottom and sides with baking spray.
2. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
3. Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
4. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.
5. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
6. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Pour into prepared pan; smooth batter to edges of pan with an offset spatula.
7. Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
To make the Chocolate mousse filling:
1. Place stand mixer bowl and whisk attachment in the freezer or fridge.
2. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
3. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
4. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
To make the Frosting:
1. Put chocolate in a stainless steel bowl and place bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.
To assemble the dessert:
1. Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
2. Place cake round over mousse, pressing down lightly. Chill for 1 hour.
3. Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
4. Place the frosting into a piping bag fitted with a #18 tip and pipe a shell border around the base. Replace with tip #1M and pipe 12-16 rosettes around the top of the cake to indicate servings. Serve chilled and store leftovers in the fridge. Cut the cake with a hot, dry knife.
Yields 12-16 servings
Sunday, March 15, 2009
Red Velvet Whoopie Pie
I have wanted to make this recipe since January when I first saw while I was waiting for my Dr. appt. in the December 08 Better Home and Gardens. I took a picture of the recipe on my iPhone. I suppose I should have gone to the magazine rack and purchased it, but all I wanted was the recipe!
For two whole weeks I didn't bake a thing. I had the flu, then went to Texas. I was going to bake these for my Mom and Dad while we were staying with them in Weslaco, but a woman across the street kept on bringing treats over for everyone! One day she brought M&M cookies, then a lemon pound cake, bran muffins and caramel rolls. I couldn't believe it. I told my sister 'well, I guess I'll make the Red Velvet Whoopie Pies when I get home'. She said 'oh great, all we'll get is a picture!'. Sorry!!
These were real easy to make. This is not the frosting I use on my Red Velvet Cake. It is the frosting I use on my Carrot Cake. It's easy to make. The whoopie pies are simple to make as well. The batter is pretty thick, easy to scoop onto wax paper. I baked 9 minutes.
Red Velvet Whoopie Pies
Makes 30 sandwiches-**If you make 1" Pies. I made big ones and got SIX!
Cake:2 cups unbleached flour
2 tablespoons cocoa powder (not Dutch processed)
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup (7 ounces) packed light brown sugar
1 egg, preferably room temperature
1 teaspoon vanilla extract
½ cup buttermilk, preferably room temperature
1 ounce (2 tablespoons) red food coloring
Filling:4 ounces cream cheese, softened4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking soda and salt.
2. In large mixing bowl, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk and food color mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Spoon (or pipe) batter in 1-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes, or until tops are set. Cool cookies on cookie sheets.
5. To make filling: Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
For two whole weeks I didn't bake a thing. I had the flu, then went to Texas. I was going to bake these for my Mom and Dad while we were staying with them in Weslaco, but a woman across the street kept on bringing treats over for everyone! One day she brought M&M cookies, then a lemon pound cake, bran muffins and caramel rolls. I couldn't believe it. I told my sister 'well, I guess I'll make the Red Velvet Whoopie Pies when I get home'. She said 'oh great, all we'll get is a picture!'. Sorry!!
These were real easy to make. This is not the frosting I use on my Red Velvet Cake. It is the frosting I use on my Carrot Cake. It's easy to make. The whoopie pies are simple to make as well. The batter is pretty thick, easy to scoop onto wax paper. I baked 9 minutes.
Red Velvet Whoopie Pies
Makes 30 sandwiches-**If you make 1" Pies. I made big ones and got SIX!
Cake:2 cups unbleached flour
2 tablespoons cocoa powder (not Dutch processed)
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup (7 ounces) packed light brown sugar
1 egg, preferably room temperature
1 teaspoon vanilla extract
½ cup buttermilk, preferably room temperature
1 ounce (2 tablespoons) red food coloring
Filling:4 ounces cream cheese, softened4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking soda and salt.
2. In large mixing bowl, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk and food color mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Spoon (or pipe) batter in 1-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes, or until tops are set. Cool cookies on cookie sheets.
5. To make filling: Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Monday, December 22, 2008
Waldorf Asotria Red Velvet Cake
I must say, I've baked 100's or even 1000's of cake recipes. Really. That many. I love to bake and I can't resist a new recipe.
This Waldorf Astoria Red Velvet Cake is my all time favorite, number one, bestest of the best cake recipe. The cake, the frosting, it is my favorite as well as my family, my parents and my sister and her family.
Valentine Day means 'Red Cake', Christmas means 'Red Cake', a birthday or two a year = a 'Red Cake'. This year I baked if for our office Christmas party. It was a hit.
I've tried different variations of my recipe. I put together this tripled recipe in 1993 (it says so on the recipe card) and I have stayed true to it. I like FULL 10" round cake pans. I don't like a skimpy small cake. I like 4 or 6 layers. If I'm doing a tall cake I'll bake in 3 pans. If I'm baking a shorter cake (which is tall for most) I will use 2 pans, cutting into 4 layers.
Tonight I put this together for Christmas Eve. I have a bit of a problem. I no longer eat this stuff. I still want it, however. Tonight I baked it right after I ate 3 cups of sauteed broccoli, onion and garlic; 6 ounces of cod. I was too stuffed to even be tempted to lick my fingers!
I have an addiction to sugar. The only way I can keep sane is to stay off of it completely. Kind of like tequila, gin and beer. My old favorites. Sugar is now one of those.
Here is the recipe. Try it! You'll love it!
Cream:
4 eggs
1 c shortening
3 c sugar
1 tsp baking soda
1 tsp baking powder
Add:
4 1/2 c cake flour
2 c buttermilk
1 t salt
1 tsp vanilla
(alternate dry/wet)
Mix:
1 bottle red food color
1 T cocoa
Add to creamed mixture
Mix:
2 t soda + 1 t vinegar
will bubble; fold into mixture
Be SURE to line your cake pans with oil AND wax paper. Cake will stick to pans and that will be a travesty! Wax paper is the key!!
Bake at 350 for 30-35 minutes. DON'T OVER BAKE. It will become dry. Believe me; I know. I've made this 1000 times and have screwed it up. Now I know the way to complete the cake correctly!
Let cake cool 5 minutes; cover pan with plate, flip cake onto plate and pull off wax paper. Let cool 30 minutes. Wrap each cake in saran wrap until cool. The steam makes the cakes moist. A good thing.
I usually make the cake one night, the frosting the next.
Frosting:
9 Tbs flour
3 c milk
Cook on medium until thick. Real thick. Stir constantly and cool all of the way through. If this is even a bit warm, it will melt your frosting. Believe me. I know. Let it be cold!
Beat:
3 c sugar (granulated-not powder!) yeah, been there, done that.
3 c butter (not margarine. butter)
3 t vanilla
Beat until fluffy-I beat 10 minutes. Add COLD flour mixture and beat beat beat. A kitchen aid works best. I beat another 5 minutes.
Unwrap cakes. Pull a piece of dental floss in the middle of each layer, halving the layer. This works better than a knife. Yup, I know.
You'll have 4 (or 6 if you did 3 pans) layers. Fill each layer FULL. No skimpy cakes here, fill it full. A couple of cups into each layer. You'll have enough frosting. Frost the top and then sides last. Refrigerate or sit in the garage during the winter; it firms up quickly!
Wonderful. Beautiful. Fantastic Cake! Let them eat and be merry :)
This Waldorf Astoria Red Velvet Cake is my all time favorite, number one, bestest of the best cake recipe. The cake, the frosting, it is my favorite as well as my family, my parents and my sister and her family.
Valentine Day means 'Red Cake', Christmas means 'Red Cake', a birthday or two a year = a 'Red Cake'. This year I baked if for our office Christmas party. It was a hit.
I've tried different variations of my recipe. I put together this tripled recipe in 1993 (it says so on the recipe card) and I have stayed true to it. I like FULL 10" round cake pans. I don't like a skimpy small cake. I like 4 or 6 layers. If I'm doing a tall cake I'll bake in 3 pans. If I'm baking a shorter cake (which is tall for most) I will use 2 pans, cutting into 4 layers.
Tonight I put this together for Christmas Eve. I have a bit of a problem. I no longer eat this stuff. I still want it, however. Tonight I baked it right after I ate 3 cups of sauteed broccoli, onion and garlic; 6 ounces of cod. I was too stuffed to even be tempted to lick my fingers!
I have an addiction to sugar. The only way I can keep sane is to stay off of it completely. Kind of like tequila, gin and beer. My old favorites. Sugar is now one of those.
Here is the recipe. Try it! You'll love it!
Cream:
4 eggs
1 c shortening
3 c sugar
1 tsp baking soda
1 tsp baking powder
Add:
4 1/2 c cake flour
2 c buttermilk
1 t salt
1 tsp vanilla
(alternate dry/wet)
Mix:
1 bottle red food color
1 T cocoa
Add to creamed mixture
Mix:
2 t soda + 1 t vinegar
will bubble; fold into mixture
Be SURE to line your cake pans with oil AND wax paper. Cake will stick to pans and that will be a travesty! Wax paper is the key!!
Bake at 350 for 30-35 minutes. DON'T OVER BAKE. It will become dry. Believe me; I know. I've made this 1000 times and have screwed it up. Now I know the way to complete the cake correctly!
Let cake cool 5 minutes; cover pan with plate, flip cake onto plate and pull off wax paper. Let cool 30 minutes. Wrap each cake in saran wrap until cool. The steam makes the cakes moist. A good thing.
I usually make the cake one night, the frosting the next.
Frosting:
9 Tbs flour
3 c milk
Cook on medium until thick. Real thick. Stir constantly and cool all of the way through. If this is even a bit warm, it will melt your frosting. Believe me. I know. Let it be cold!
Beat:
3 c sugar (granulated-not powder!) yeah, been there, done that.
3 c butter (not margarine. butter)
3 t vanilla
Beat until fluffy-I beat 10 minutes. Add COLD flour mixture and beat beat beat. A kitchen aid works best. I beat another 5 minutes.
Unwrap cakes. Pull a piece of dental floss in the middle of each layer, halving the layer. This works better than a knife. Yup, I know.
You'll have 4 (or 6 if you did 3 pans) layers. Fill each layer FULL. No skimpy cakes here, fill it full. A couple of cups into each layer. You'll have enough frosting. Frost the top and then sides last. Refrigerate or sit in the garage during the winter; it firms up quickly!
Wonderful. Beautiful. Fantastic Cake! Let them eat and be merry :)
Sunday, December 07, 2008
Dorie's Devil Food White Out Cake
I was really surprised when I asked Tyler what type of birthday cake he would like for the big 17 and he began to go through my cookbooks. I thought I'd buy one from the bakery! He and Troy usually like bakery birthday cakes as I make home made cakes all of the time, except for Birthday. Not so this year. He wanted Dorie Greenspan's Devil's Food White Out Cake. Here is the recipe, it isn't as difficult, nor as long, as the writing makes it look! It is very easy to put together. Of course, I doubled the recipe so that I could get big huge layers.
Dorie Greenspan, Baking: From My Home to Yours
Makes makes 12 servings
For the cake
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the filling and frosting1
/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean.
Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.TO
MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.
TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting -- it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)
SERVING: I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.
Dorie Greenspan, Baking: From My Home to Yours
Makes makes 12 servings
For the cake
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the filling and frosting1
/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean.
Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.TO
MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.
TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting -- it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)
SERVING: I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.
The cake is wonderful. Moist, chocolately and just plain old fabulous. The family and all of Tyler's friends loved it.
Troy told me he wants the same birthday cake. I reminded him of how cute his bakery 'turtle' cake was last year!
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