Tuesday, May 28, 2013

The Cake that Saved the World!

Ok, ok maybe not save the world, but it can brighten up almost anybody's day!

I'm a little late with this post, but this is a story that needs to be told. I've made this cake twice. And both times it was a hit. And both times it took FOREVER to make, but the end result--rich, chocolate goodness-- was well worth it! Mother's Day I told my mom that I was a little strapped for cash but I would make whatever dessert she wanted me to make. I thought the lady was going to say Oatmeal Raisin Cookies. Nope. She wanted this chocolate cake.


I try to keep the promises that I make to people. Especially my mother. You only get one, right? My plan was to make the cake (or at least start it) the day before. But I was tired and didn't get going until the morning of.

The first time I made this cake was for my brother's memorial last year. I wanted to make something that would make everyone OOOHHH and AAAHHH. And it did. I made this along with Lincoln's Red Velvet Cheesecake the last time, but I wasn't being THAT ambitious this time.

It also was my first time doing real baking in the stove at the new house. I hate that stove. Anybody wanna buy me a new one? I digress.

If you want to make this cake I have a few tips for you.

  • Make sure you have the 3 required pans. I only have 2 of the same sized pans, so that is partially what took me so long. Next time I will remember to go and buy an additional pan. This batter needs 3 layers.
  • Read the entire recipe (ingredients and instructions) so you know what you are getting into.
  • I use bake even cake strips so that the tops of the cakes don't dome (no leveling). 
  • Put on an apron and some comfy shoes!
And now for the recipe. Of course I found it on Pinterest. I'm a lover of almost anything covered in ganache so of course I wanted to make this cake! As usual I always have to substitute something...this time it is the milk chocolate in the frosting. For some reason I always think I have milk chocolate and I don't so I end up using semi-sweet. It's still a good frosting though. It just isn't as lightly colored as the one in the original recipe. But that is the only substitution I made, and if I paid more attention to my pantry, I wouldn't have made any substitutions LOL!


Chocolate, Chocolate, Chocolate Cake
Ingredients
For the classic chocolate cake
3/4 cup dark unsweetened cocoa powder2/3 cup sour cream
2  2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1  ½ sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 ½ cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract
For the chocolate frosting
180 grams dark chocolate, chopped
180 grams milk chocolate, chopped
1  ½ cups heavy cream
2 tbs light corn syrup or golden syrup
1  ½ cups (3 sticks) unsalted butter, soft but cool, chopped into 1 inch pieces
For the chocolate glaze
180 grams good quality (60-72%) dark chocolate, coarsely chopped
3/4 cups unsalted butter, softened and cut into 1/2 inch pieces
Directions
Pre-heat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out excess flour.
In medium bowl, mix the cocoa powder and sour cream with 1 ¼ cups hot water and set aside to cool.
In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes – the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.
Make the chocolate frosting
Place the chopped chocolate and milk chocolate in the bowl of am electric mixer. In a small saucepan bring cream and syrup to the boil, remove from heat and immediately pour over the chocolate. Let stand for 2-3 minutes. Slowly whisk the chocolate mixture until completely smooth. Let mixture cool to room temperature.
With the electric mixer fitted with the whisk attachment on medium speed, gradually add the butter and mix until well combined and smooth. Chill frosting for a few minutes until it can hold its shape.
To assemble the cake
Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.
Make the chocolate glaze
Place the butter and chocolate in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
Remove the pan from the heat and stir the glaze to release excess heat. Cool until it is still pourable but not hot to the touch. Otherwise you may melt your frosting right off your cake. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.
Glaze the cake
Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear in playing around. This is the fun part, and there is no right or wrong way. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.
The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days
On Mother's Day I didn't get any of this cake. So the next time I make it I have to be sure to be the one to cut it first!
Seems like a lot...it is
Wet ingredients

Line the bottom of the pans with parchment

Whip It Good!

I used bake even strips so the tops wouldn't dome



The frosting!

Ganache 

This was the first time I made it


This was the Red Velvet Cheesecake. My brother was killed in 1981.

Happy Eatings!
Sending you love and Chocolate Kisses! 
RoJo

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