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In the Oven: Mile-High Chocolate Cake With Vanilla Buttercream
Six layers of moist and flavorful classic chocolate cake filled with a simple vanilla buttercream, the top layer drenched in a velvety chocolate ganache that just barely drips down the exposed sides… Yes please. Posting date for the Mile-High Chocolate Cake is September 1st!
Yield: One 8-inch, 6-layer cake
For the Classic Chocolate Cake
3/4 cups dark unsweetened cocoa powder (like Valrhona)
1 1/4 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
6 ounces (1 ½ sticks) unsalted butter, softened
1/2 cup unflavored non-hydrogenated vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs
1 tablespoon pure vanilla extract
For the Vanilla Buttercream
1 2/3 cups granulated sugar, divided
5 large egg whites
1 pound (4 sticks) unsalted butter, at room temperature, cut into tablespoons
2 teaspoons vanilla bean paste
For the Milk Chocolate Glaze
5 ounces good-quality milk chocolate, coarsely chopped
5 ounces good-quality dark chocolate (60–72%), coarsely chopped
1 ¼ cups heavy cream
2 tablespoons light corn syrup
1 ounce unsalted butter, at room temperature, cut into ½-inch cubes
Make the Classic Chocolate Cake
Preheat the oven to 325 degrees F. Butter three 8-by-2-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
Place the cocoa powder in a medium heatproof bowl. Pour the hot water directly over the cocoa and whisk until combined. Add the sour cream and whisk again until smooth. Set aside to cool.
In another bowl, sift the flour, baking powder, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening on medium speed about 5 minutes, until the mixture appears to ribbon throughout the bowl. Add the sugars and beat until light and fluffy, about 5 minutes more. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.
Add the flour mixture in three parts, alternating with the cocoa mixture, beginning and ending with the flour mixture.
Divide the batter among the prepared pans (about 2 3/4 cup of batter for each) and smooth the tops with an offset spatula. Bake the cakes for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cakes comes out clean. Transfer the pans to wire racks and let cool for 20 minutes. Turn the cakes out onto the racks and let them cool completely. Remove the parchment.
Wrap each cake layer in plastic and place in the freezer while you make the buttercream (this makes them easier to slice in half horizontally later).
Make the Vanilla Buttercream
In a medium, heavy-bottomed saucepan, combine 1 1/3 cups sugar with 1/3 cup of water (be careful not to splash the sides of the pan). Stir gently and cook over medium heat until the sugar is dissolved. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Stop stirring and increase the heat. Boil the mixture until it reaches the soft ball stage (238 to 240 degrees F), about 5 minutes.
Meanwhile, place the egg whites and the remaining 1/3 cup of sugar in the bowl of a standing mixer fitted with the whisk attachment. Beat on medium speed until very soft peaks form (the mixture will be slightly opaque).
Decrease the mixer speed to low and slowly pour the hot syrup down the side of the bowl into the egg white mixture in a slow steady stream, then increase the mixer speed to high and beat until stiff peaks form. Let the meringue cool in the bowl until the mixture is lukewarm (about 100 degrees F), 10 to 25 minutes.
Turn the mixer speed to medium and gradually add the butter, 2 to 3 tablespoons at a time, beating each addition until it is entirely incorporated before adding more. Continue beating until the buttercream is smooth, light, and fluffy. Add the vanilla bean paste and beat again for 15 seconds to incorporate. (If the buttercream looks broken or curdled, place the mixer bowl over a pot of simmering water on medium heat and whisk with a large whisk for 5 to 10 seconds to warm the mixture slightly. Then remove from the heat and whisk vigorously or attach the bowl to the stand mixer and beat mixture again on medium speed. Repeat warming and beating the buttercream as many times as needed until buttercream is smooth and no longer curdled.)
Assemble the cake
Remove the layers from the freezer and, using a serrated knife, cut each cake in half horizontally, forming six layers in total. (If necessary, trim any domed tops to form even layers.) Place one cake layer on a platter. Drop tablespoonfuls of buttercream (about 3/4 cup in total) over the top of the cake layer and spread evenly to the edges with an offset spatula. Top with a second cake layer and then another 3/4 cup buttercream. Repeat until the sixth layer is stacked–do NOT spread buttercream on the top cake layer. Chill the cake in the refrigerator for at least 1 hour.
Make the Milk Chocolate Glaze
Place the chopped chocolate in a large heatproof bowl and set aside.
In a small saucepan over medium heat, combine the heavy cream and corn syrup and bring just to a boil. Remove from the heat and pour over the chocolate. Let sit for 2 minutes, then slowly blend the chocolate and cream together, whisking from the center, until the chocolate is completely melted and the mixture is smooth. Whisk for another 2 to 3 minutes to release excess heat from the mixture. Add the butter and whisk again until the butter is completely melted and incorporated. Chill the glaze for 30 to 45 minutes, until slightly thickened (it should drip thickly when poured slowly from the spoon).
Spoon teaspoonfuls of glaze up to 2 inches apart around the top edge of the cake, allowing glaze to drip down the sides of the cake. Spoon the remaining glaze over the top center of the cake and smooth with an offset spatula, covering the top completely. Chill the cake until the glaze sets, at least 1 hour.
This cake tastes best when eaten within 24 hours. Refrigerate any leftover cake, tented in foil, for up to 3 days. Let the cake come to room temperature before serving.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Whiskey Peach Upside-Down Cake
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In the Oven: Oopsy Daisy Cake
It seems like it’s been a while since we’ve made a proper Baked layer cake. This one calls for fancy milk chocolate in the cake, a peanut butter filling and a creamy vanilla frosting with a hint of peanut butter. Posting date for the Oopsy Daisy Cake is July 21!
Oopsy Daisy Cake
Yield: One 8-inch, 2-layer cake
For the Milk Chocolate Layers
2 ounces good-quality milk chocolate, coarsely chopped
1/2 cup dark unsweetened cocoa powder (like Valrhona)
2/3 cup hot coffee
1/3 cup whole milk
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 ounces (1 ¼ sticks) unsalted butter, softened, cut into 1/2-inch cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
For the Peanut Butter Filling
2 ounces (1/2 stick) unsalted butter, softened, cut into ½-inch cubes
1/2 cup smooth peanut butter (see page 26)
1/2 cup plus 2 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
For the Vanilla Peanut Butter Frosting
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup whole milk
1/4 cup heavy cream
8 ounces (2 sticks) unsalted butter, cool but not cold, cut into ½-inch cubes
1 tablespoon plus 1 teaspoon Peanut Butter Filling
1 teaspoon pure vanilla extract
For the Assembly
1/2 cup roasted salted peanuts, chopped
2 ounces good-quality dark chocolate (60-72%), shaved
Make the cake
Preheat the oven to 325 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
Place the chocolate and cocoa powder in medium-size heatproof bowl. Pour the hot coffee directly over the chocolate and cocoa and whisk until combined. Add the milk and whisk until smooth.
In another bowl, sift together the flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl and mix again for 30 seconds.
Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.
Divide the batter between 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.
Make the Peanut Butter Filling
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until smooth. Add the peanut butter and beat on medium low speed until just combined. Add the confectioners’ sugar all at once and the vanilla and beat until smooth. Set aside.
Make the Vanilla Peanut Butter Frosting
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 minutes. (You can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl.) Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Add 1 tablespoon plus 1 tsp of reserved peanut butter filling and the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread with the Peanut Butter Filling, then spread about 1/4 cup of the Vanilla Peanut Butter Frosting on top of the filling. Add the next layer, trim it, and frost the top and sides with the remaining Vanilla Peanut Butter Frosting. Sprinkle chopped peanuts and shaved chocolate around the perimeter of the cake.
The cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Malted Vanilla Milk Shakes
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In the Oven: Cream Cheese Chocolate Snacking Cookies
Posting date is June 9!
CREAM CHEESE CHOCOLATE SNACKING COOKIES
Yield: 24 to 36 cookies
4 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, cool but not cold
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality dark chocolate (60 to 72%), melted and cooled
8 ounces semisweet chocolate chips
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugars together on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating well after each addition. Add the heavy cream and vanilla and beat until just incorporated.
In another bowl, whisk together the flour, baking soda, salt, and cocoa powder. Add the dry ingredients to the cream cheese mixture and mix on low speed until just incorporated. Do not overmix. Add the melted chocolate and chocolate chips and stir until just combined. Refrigerate the mixture for about 15 minutes.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough 1 1/2 inches apart onto the prepared baking sheets. (Alternatively, use a tablespoon to measure then drop the dough.) Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, until cookies are set. (Note: You can make slightly larger cookies if you like; they will take 1 to 2 minutes longer to bake.)
Remove the baking sheets from the oven and place on wire racks to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely. The cookies can be stored, in an airtight container, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Mississippi Mud Pie (A) a.k.a. Coffee Ice Cream Tart