Sunday, 21 February 2010

White Out Cake

This was one of the other things on my list, I've never really mastered layer cakes...and still really haven't after this but it still turned out ok, it was either this or black out cake and since I think everyone has had lots of my baked stuff recently I thought the rich dense chocolate fudgeyness of black out might be a bit too much so white out cake it was. It was meant to be 3 layers tall but one of my layers looked very fragile and I didn't want to risk trying to slice it in half and end up with hardly anything so 2 layers it was. The only annoying thing I can say is I filled my cake with the delicious white fluffy frosting, thought there was more than enough there and then threw tons and literally I mean tonsss of this gorgeous frosting in the bin just to find that when I came to take a picture of my white out cake the frosting in the middle was barely noticeable snif :(. Still everyone said they enjoyed it and hopefully I should have a bit more luck with my next layer cake :(.

White Out Cake

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

1. Centre a rack in the oven and preheat the oven to 350 degrees F, 170C. 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. Sift together the flour, cocoa, baking soda, baking powder and salt.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Marshmallowy Frosting

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

1. Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
2. 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.
3. 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.
4. 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.

Assembly

1. 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.
2. 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.
3. 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 odours.)



6 comments:

Snooky doodle said...

this cake looks mouthwatering :)

Paris Pastry said...

Is this Dorie Greenspan's recipe? I made that cake once and I thought the frosting was barely noteable too! So disappointing when you put so much effort into it. At least everyone enjoyed it :)!

Natalie... said...

Yes it was the Dorie Greenspan recipe, darn frosting! I know..never mind hopefully it will work out better next time hehe!

cookies and cups said...

The frosting sounds so yummmm! Too bad that it didn't work so well in the middle!

Erica said...

ah! It looks like it turned out great! I love the contrast of the dark and light- so pretty!

Shauna from Piece of Cake said...

Oh, I looooove this kind of frosting. But it's true, it's fragile and temperamental! It does sort of disappear, kind of absorbed by the cake layers. Great work, though! :)