Sunday, May 13, 2012

Old fashion chocolate cake 巧克力蛋糕

Mother's Day is May 13th this year. It is my first Mother's Day. My brother-in-law, who is still available by the way, volunteered to babysit for us. I didn't plan anything; the only thing I had in mind was to take a nap. Well, it turned out that we had a unplanned BBQ in the backyard. My in-laws, my brother-in-law, my husband, me and the twins spent a nice afternoon together. The twins were so happy and excited. 
I love chocolate cakes, the really chocolaty kind. I used this recipe from America's Test Kitchen. I just quickly baked it and frosted it. No time for fancy decoration, my cakes are getting more and more sloppy...
Cake (9 inch)
  • 12 Tbsp unsalted butter (1 1/2 sticks), very soft
  • 1 3/4 cups unbleached all-purpose flour (8 3/4 oz)
  •  4 oz unsweetened chocolate , coarsely chopped
  • 1/4 cup Dutch-processed cocoa (3/4 oz)
  • 1/2 cup hot water
  • 1 3/4 cups sugar (12 1/4 oz)
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 4 large eggs
  • 2 large egg yolks
  • 16 oz semisweet chocolate , finely chopped
  • 8 Tbsp unsalted butter (1 stick)
  • 1/3 cup sugar
  • 2 Tbsp corn syrup
  • 2 tsp vanilla extract
  • 1/4 tsp table salt
  • 1 1/4 cups heavy cream (cold)

1. Combine chocolate, cocoa powder, and hot water in a bowl; set bowl over saucepan containing simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool. 

2. Whisk flour, baking soda, and salt in bowl. Combine buttermilk and vanilla in small bowl. Whisk eggs and yolks until combined. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. 

3. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. 

4. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). 

5. Divide batter evenly between 2 9" cake pans. Bake cakes at 350F for 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

1. Melt chocolate in bowl set over saucepan containing simmering water, stirring occasionally until smooth. Remove from heat and set aside. 

2. Heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir until sugar is dissolved. 

3. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine. 

4. Place mixer bowl over ice bath and stir mixture constantly spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. 


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