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Posts Tagged ‘heavenly cakes’

The cake that looks like a giant Donut

July 21, 2010 1 comment

U can’t see the insides of this cake. But it’s marbled, and i was too lazy to take another shot of the interior of the cake.

This recipe came from Rose Levy Beranbaum’s latest book, Heavenly Cakes, titled "Marble Velvet Cake" .

This cake did deliver what the book promises, a velvety, rich and moist butter cake that is part chocolate and part vanilla.

To top all that goodness, i drizzled a generous coating of the optional, but super yumm-eh, chocolate ganache over it.

This chocolate ganache totally won me over. Its glossy appearance turns matte when the chocolate has cooled and dried up. (YES! this chocolate ganache actually dries up in the tropical and humid climate i am in!)

Cool and dry chocolate ganache are a dream come true for me. Cakes with cool and dry chocolate ganache are travel friendly can be delivered messy- free to unsuspecting recipients, which in turn, gives me more room to bake. ^^

Recipe:

85 gr dark chocolate

112 gr egg yolks ( about 6)

242 gr sour cream (1 cup)

2 tsp vanilla extract

300 gr cake flour

300 gr superfine sugar

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

255 gr unsalted butter

1. Double boil or using the microwave, melt the dark chocolate

2. In a medium bowl, whisk together the yolks, 1/4 c of the sour cream, and vanilla till just combined

3. In a bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low for 30 secs. Add butter and the remaining sour cream. Mix on low until ingredients are moistened. Raise the speed to medium and beat for 1.5 minutes. Scrape down the sides of the bowl.

4. Starting on medium low speed, gradually add the egg mixture in three parts. Beat on medium for 20 seconds after each additions to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

5. Remove 1/3 of the batter (354 gr) to a bowl and stir in melted chocolate until uniform in colour. Scoop 1/3 of remaining batter onto prepared pan. Top with dollops of half the chocolate batter. Spread gently, but evenly. Top with another 1/3 of the plain batter, then dollops of the remaining chocolate batter. Spread evenly and top with remaining 1/3 of the plain batter, spreading it evenly over the top. Use a regular spoon to marbelize the batter lightly. Dip the tablespoon without touching the bottom or sides and lift up and over in a folding motion, 6 to 8 times, going all around the pan. Smooth the surface evenly.

6. Bake the cake for 50-60 minutes, or  until a wire cake tester inserted between the tube and the side comes out clean, and the cake lightly springs back when lightly touched. The cake should start to shrink from the pan after removal from oven. During baking, it will rise above the centre tube, but on cooling, it will level from center tube.

7. Let cool in wire rack for 10 minutes before unmoulding.