Well? Is sweet even better with salty? Leave your links here for the sweet and salty cake!
For our August 12 posting date, we are baking the signature Baked dessert: Sweet and Salty Cake! Get out your cake pans….
- 3⁄4 cup dark unsweetened cocoa powder
- 11⁄4 cups hot water
- 2⁄3 cup sour cream
- 2 2⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
- 1⁄2 cup vegetable shortening
- 11⁄2 cups granulated sugar
- 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1⁄2 cup heavy cream
- 1 teaspoon fleur de sel
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1⁄4 cup sour cream
- 1 pound dark chocolate (60 to 70% cacao), chopped
- 11⁄2 cups heavy cream
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1⁄2-inch pieces
- 2 teaspoons fleur de sel, plus more for garnish
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
- Add the flour mixture, alternating with the cocoa mixture, in three addi- tions, beginning and ending with the flour mixture.
- Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
- Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let cool for 1 minute.
- Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan, bring the cream to a simmer over very low heat.
- Meanwhile, keeping a close eye on the cream so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.
- Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
- Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
- Place one cake layer on a serving platter. Spread 1⁄4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3⁄4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
- Remove the cake from the refrig-erator and let it sit at room temperature for at least 2 hours before serving.
Mostly thumbs-up on this one, despite the scarcity of sour cherries…
Sour cherries, success or slump? Leave your links here!
No need to turn on the oven to make this week’s recipe — you cook this “twice-removed cousin of the cobbler family” entirely on the stovetop. Posting date is July 29!
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- ½ cup sour cream
- Raw sugar for topping (optional)
- 2 pints sour cherries, pitted and drained
- ½ cup firmly packed dark brown sugar
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
- Grated zest of 1 lemon
- Whipped cream or vanilla ice cream to serve
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. With a wooden spoon, stir in the melted butter and mix until combined. Add ¼ cup of the sour cream and stir. Add a few heaping tablespoons of the remaining sour cream, stirring between each addition, until the dough feels wet. You may end up using slightly less than the ½ cup of the sour cream. Set aside while you prepare the sour cherries.
- In a well-seasoned 8-inch or 8 ½-inch cast-iron skillet, gently combine the cherries, sugars, 3 tablespoons water, the lemon juice, and lemon zest.
- Cover the skillet with a lid or a piece of tight-fitting foil and bring the mixture to a rapid boil over medium heat.
- When the mixture reaches a boil, remove the skillet from the heat and scoop heaping tablespoons of the biscuit topping over the cherries, covering as much surface area as possible. If using, sprinkle the top with raw sugar. Cover the skillet tightly and return it to low heat. Cook for about 15 minutes. Do not remove the lid. After 15 minutes, check the topping for doneness; it should be dry to the touch. (The topping will not brown the way it would in an oven.)
- Serve the slump hot from the pan.
Our bakers thought this granita was a refreshing and lovely dessert!
Links here for this summery treat!
No need to turn on your ovens for our next recipe –we’re taking a cool break from the summer heat with an iced raspberry tea granita! Posting date is July 15.
- ½ pound raspberries (about ¾ cup)
- ½ pound strawberries (about ¾ cup)
- ⅔ cup sugar
- 1 cup raspberry iced tea (or other fruit tea)
- ¾ cup Champagne
- Grated zest of 1 lime
- Handful of fresh raspberries for garnish
- In the bowl of a food processor, pulse the raspberries, strawberries, and sugar together until smooth. Add the iced tea, Champagne, and lime zest and pulse until combined.
- Pour the mixture through a fine-mesh sieve directly into an 8-inch square metal baking pan, cover tightly with aluminum foil, and put in the freezer. Use a fork to scrape or stir the mixture every hour for about 6 hours, or until the granita is frozen.
- Use the tines of the fork to scrape the granita, creating flakes. Divide the flakes evenly among 4 glasses, garnish each with a single raspberry, and serve with small spoons.
Our bakers persevered this week but didn’t think the towers of cookies, whipped cream, and pastry cream were worth the effort. But on the upside, our rogue baker was delighted with Everyone’s Favorite Birthday Cake!
Who’s got chocolate cookies, chocolate pastry cream, whipped cream, or any combination thereof? Leave your links here!