This cake certainly needs to be special because today is the most special day for 13 Secret Sauce as completing one successful year with blogging and cooking. The cake was selected from my favourite and for all the amateur bakers favourite baking bible "Baking from my home to yours". This twin layered devilishly dark chocolate cake has the rich chocolaty flavor of cocoa, bittersweet and semisweet chocolate. This cake has dense, firm super fudgy brownie kind of texture which makes it really special. This cake can be made for any big of small occasions. This cake looks more spectacular when a layer of coal- dark crust is broken into crumb and pressed over the frosting.
Adapted from “BAKING from my home to yours” by Dorie Greenspan
Makes: 12 Serving
Preparation: 3 hours plus cooling
Ingredients:
All purpose flour: 1 1/3 cups
Unsweetened cocoa powder: 1/2 cups
Baking soda: 3/4 teaspoon
Baking powder: 1/2 teaspoon
Unsalted butter: 10 tablespoon
Light brown sugar: 1/2 cup
White sugar: 1/2 cup
Egg: 3 large (at room temperature)
Vanilla extract: 1 teaspoon
Bittersweet chocolate: 50 grams (melted and cooled)
Buttermilk or whole milk: 1/2 cup
Boiling water: 1/2 cup
Semisweet chocolate: 100 grams
For filling and frosting:
Cream cheese: 400 grams
Heavy cream: 400 grams
Vanilla sugar: 4 tablespoon
Method:
1) Preheat oven at 180 degree celsius and line a cake pan with butter and dust it with the flour. Line the bottom with parchment paper.
2) Sieve together the flour, cocoa, baking powder, baking soda and salt.
3) Beat the butter in a medium speed using a stand mixer or a hand mixer until soft and creamy.
4) Add sugar and continue to beat for another 3 minutes.
5) Add egg one at a time beating for 1 minute each. Beat in the vanilla extract.
6) Reduce the mixer to low speed and add melted chocolate. When fully incorporated add milk and alternately dry ingredient. Milk in 2 and dry mixture in 3 portions (begin and end with dry mixture).
7) Mix until the ingredient disappears in the mixture. At this point it looks like a thick frosting; mix the boiling water at low speed.
8) Using a rubber spatula scrap the mixing bowl and stir in the chopped semi sweet chocolate.
9) Divide the batter in two small cake pans if you require 3 layers or a single large pan if making twin layer.
10) Bake for 45 minutes if making a large single cake. Check if the tester comes out clean.
11) Cool down the cake on a wire rack. Slice the top crown using a long serrated knife gently in sawing motion. Set 2 layers aside and crumble the crown portion of the cake for decoration.
For frosting:
1) Beat using a stand mixer heavy all the heavy cream until stiff peak, add cream cheese and vanilla sugar mix again and refrigerate it for 30 minutes.
For assembly:
1) Put 1 of the cake round layer on a plate or the cardboard base. Top it up with the about 1/3 portion of frosting spread it using a metal icing spatula. Top with second layer cut side down and frost the side and the top.
2) Smooth the frosting roughly. Now cover the cake with the cake crumbs gently pressing the crumbs into the frosting with your fingers. Refrigerate the cake until served at least 1 hour. Cover it loosely to avoid any smell from other food in refrigerator.
BON APPETIT...
Adapted from “BAKING from my home to yours” by Dorie Greenspan
Makes: 12 Serving
Preparation: 3 hours plus cooling
Ingredients:
All purpose flour: 1 1/3 cups
Unsweetened cocoa powder: 1/2 cups
Baking soda: 3/4 teaspoon
Baking powder: 1/2 teaspoon
Unsalted butter: 10 tablespoon
Light brown sugar: 1/2 cup
White sugar: 1/2 cup
Egg: 3 large (at room temperature)
Vanilla extract: 1 teaspoon
Bittersweet chocolate: 50 grams (melted and cooled)
Buttermilk or whole milk: 1/2 cup
Boiling water: 1/2 cup
Semisweet chocolate: 100 grams
For filling and frosting:
Cream cheese: 400 grams
Heavy cream: 400 grams
Vanilla sugar: 4 tablespoon
Method:
1) Preheat oven at 180 degree celsius and line a cake pan with butter and dust it with the flour. Line the bottom with parchment paper.
2) Sieve together the flour, cocoa, baking powder, baking soda and salt.
3) Beat the butter in a medium speed using a stand mixer or a hand mixer until soft and creamy.
4) Add sugar and continue to beat for another 3 minutes.
5) Add egg one at a time beating for 1 minute each. Beat in the vanilla extract.
6) Reduce the mixer to low speed and add melted chocolate. When fully incorporated add milk and alternately dry ingredient. Milk in 2 and dry mixture in 3 portions (begin and end with dry mixture).
7) Mix until the ingredient disappears in the mixture. At this point it looks like a thick frosting; mix the boiling water at low speed.
8) Using a rubber spatula scrap the mixing bowl and stir in the chopped semi sweet chocolate.
9) Divide the batter in two small cake pans if you require 3 layers or a single large pan if making twin layer.
10) Bake for 45 minutes if making a large single cake. Check if the tester comes out clean.
11) Cool down the cake on a wire rack. Slice the top crown using a long serrated knife gently in sawing motion. Set 2 layers aside and crumble the crown portion of the cake for decoration.
For frosting:
1) Beat using a stand mixer heavy all the heavy cream until stiff peak, add cream cheese and vanilla sugar mix again and refrigerate it for 30 minutes.
For assembly:
1) Put 1 of the cake round layer on a plate or the cardboard base. Top it up with the about 1/3 portion of frosting spread it using a metal icing spatula. Top with second layer cut side down and frost the side and the top.
2) Smooth the frosting roughly. Now cover the cake with the cake crumbs gently pressing the crumbs into the frosting with your fingers. Refrigerate the cake until served at least 1 hour. Cover it loosely to avoid any smell from other food in refrigerator.
BON APPETIT...
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