Bon Appetit's Chocolate Cake W/caramel-milk Chocolate Frosting
Total Time: 1 hr 30 mins
Preparation Time: 45 mins
Cook Time: 45 mins
Ingredients
- vegetable oil cooking spray
- 2 cups sifted cake flour (sifted, then measured)
- 1 cup unsweetened cocoa powder (preferably dutch-process)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups packed golden brown sugar
- 1 cup unsalted butter, room temperature plus
- 2 tablespoons unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk, plus
- 2 tablespoons buttermilk
- 1/2 cup lukewarm water
- 1 cup semi-sweet chocolate chips
- 24 ounces imported milk chocolate, finely chopped (such as lindt)
- 3 ounces bittersweet chocolate (not unsweetened) or 3 ounces semisweet chocolate, finely chopped
- 1 1/2 cups sugar
- 1/2 cup water
- 2 1/2 cups whipping cream
Recipe
- 1 for cake: preheat oven to 350°f.
- 2 spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
- 3 line bottom of pans with parchment paper.
- 4 whisk flour and next 4 ingredients in medium bowl.
- 5 using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
- 6 add eggs 1 at a time, beating well after each addition.
- 7 beat in vanilla.
- 8 beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- 9 beat in 1/2 cup lukewarm water.
- 10 stir in chocolate chips.
- 11 divide batter among prepared pans (about 2 1/3 cups for each).
- 12 smooth tops.
- 13 bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
- 14 cool completely in pans on racks.
- 15 invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
- 16 peel off parchment.
- 17 for frosting: combine milk chocolate and bittersweet chocolate in large bowl.
- 18 stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
- 19 boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
- 20 carefully and slowly add whipping cream (mixture will bubble vigorously).
- 21 stir over low heat until any hard caramel bits dissolve and mixture is smooth.
- 22 pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
- 23 chill chocolate-caramel frosting until completely cool, about 2 hours.
- 24 let stand 1 hour at room temperature before continuing.
- 25 using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
- 26 if necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
- 27 place 1 cake layer on platter, flat side up.
- 28 spread 1 cup frosting evenly over top.
- 29 top with second cake layer, flat side up, pressing slightly to adhere.
- 30 spread 1 cup frosting over top.
- 31 top with third cake layer, rounded side up, pressing slightly.
- 32 spread remaining frosting over top and sides of cake, swirling decoratively.
- 33 (can be made 2 days ahead. cover with cake dome and store at room temperature.).
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