Monday, February 13, 2012

recipe: cake

I've said before how much I like Bakerella. Well, she just officially made me a like her all the more with one of her recent posts. Does that cake not look just absolutely amazing?! I haven't tried this recipe out - though it's going to the top of my list - and looks a little involved. I have a feeling it's worth it :) Here are her instructions and you can go to the direct post to see picture-by-picture instructions.

Chocolate Cake
1 1/2 cups all purpose flour
2/3 cup natural unsweetened cocoa
1 1/2 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup milk
2/3 cup hot water

Buttercream Frosting
1 1/2 cups butter
1 teaspoon vanilla
6 cups powdered sugar
4-8 Tablespoons milk
2/3 cup semi-sweet chocolate morsels, if desired

Chocolate Ganache
3/4 cup heavy cream
1/4 cup butter
3/4 cup semi-sweet chocolate morsels

"For the cake: preheat oven to 350 degrees. Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa. Sift dry ingredients together and place in a large mixing bowl. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined. Scrape down the sides of the bowl and add hot water and mix together. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.

For the frosting: beat the butter in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in several additions, scraping down the sides after each addition. Add milk a tablespoon at a time and mix together until you achieve a smooth consistency. Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.

For the ganache: heat cream and butter in a saucepan until melted and remove before it starts to boil. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth. Let cool until thick and pourable. The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth.

To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides."

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