Sunday, January 31, 2010
Chocolate Dream Cake
I received a cakepan that would allow me to make filled cakes really easily. I couldn’t wait to try it and and decided to make a dreamy chocolate cake filled with all sorts of different kind of levels of chocolate.
Starting with Martha Stewart's One Bowl Chocolate Cake, I then filled it with a dairy free chocolate mousse (my friend coming over is lactose intolerant, so I wanted something she could enjoy), and topped it all with chocolate butter cream (Martha Stewart) and chocolate shavings.
The cake was very easy to put together – pop out of the pan, fill, stack, ice. So simple, with fantastic results.
One Bowl Chocolate Cake
Makes 2 eight-inch square or 3 eight-inch round layers
1 1/2 cups unsweetened cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups soured milk (I used 1% plus 1tbsp lemon juice)
3/4 cup safflower oil (or any vegetable oil)
1 1/2 teaspoons pure vanilla extract
1 cup warm water
Unsalted butter, for pans
1. Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
2. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
4. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.
Note: the original recipe calls for 1 ½ cups of warm water but only in the directions, which I thought was weird. After adding 1 cup of water, I thought it was a good consistency and baked it. It turned out great.
4 ounces 80% cocoa chocolate (I used Lindt)
3/4 cup margarine
1 cup sugar
2 teaspoons vanilla
1. In a mixing bowl, cream the margarine.
2. Add the sugar, vanilla and melted chocolate and beat until fluffy.
3. Add the eggs and beat for 3 minutes until smooth and thick.
4. Refrigerate until serving, or in this case fill the appropriate areas of the cake.
Makes enough for 15 cupcakes
1 cups sugar
1/2 cup egg whites (about 3 large)
¾ cup unsalted butter, cut into small pieces
8 ounces dark chocolate, melted and cooled slightly (I used an 80% cocoa Lindt bar)
1. Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Whisk (with an electric or stand mixter) until cooled and stiff peaks form (the peak remains after you remove the beater).
2. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.
3. Use as needed.
Oh wow, this cake truly was a dream. It was 8 to 9 inches high and full of delicious chocolate. The mousse was divine, and I admit I licked the bowl out, not the normal lick off the spoon, but I full on broke out the spatula and scraped every last bit out of the bowl. So good! The cake was moist and delicious, I will using this recipe again.
The only thing that I would have done differently? Used white chocolate and milk chocolate shavings on the top as well as the dark chocolate. mmmmmmmmmm