Tuesday, January 12, 2010
Devil’s White Out Chocolate Cake
When I saw this Devil’s White out Chocolate cake at Happy Home Baking, I have decided to bake this cake for my eldest niece's birthday. The original recipe is from the book of Dorie Greenspan : Baking from my Home to Yours, the cake look so gorgeous and delicous.
I didn’t use the cake crumbs to decorate the cake as I think it will be too challenging for me. Thus, I have made the chocolate ganache to pour onto the cake that frosted with whipped cream. Probably due to the ganache was not cool enough during the pouring, some area of the whipped cream on the cake had just melted away which created funny shape of the cake. Well, what else can I blame, my frosting and pipping skill still no improvement :(
Recipe taken from NPR with the conversion of the ingredients and also some modification as I used only a 7” cake tin to bake, I baked the balance batter into cupcakes for my daughter’s tea break.
200gm all-purpose flour
60gm cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons or 142gm butter, at room temperature
100gm light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla essence
57gm bittersweet chocolate, melted and cooled
120ml milk, at room temperature
120ml boiling water
115gm chocolate chips
1. Sift together the flour, cocoa, baking soda, baking powder..
2. Beat the butter on medium speed until soft and creamy.
3. Add the sugars and continue to beat for another 3 minutes.
4. Add the eggs one by one, beating for 1 minute after each addition.
5. Beat in the vanilla; don't be concerned if the mixture looks curdled.
6. Reduce the mixer speed to low and mix in the melted chocolate.
7. When it is fully incorporated, add the dry ingredients alternately with the milk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably.
8. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate.
9. Pour the batter into cake tin and smooth the tops with the rubber spatula.
10. Bake for 25 to 30 minutes.
11. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks.
12. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
13. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
14. When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them.
15. With the same knife, slice the cake into 3 layers and frost with whipped cream and chocolate ganache..
I will bake this cake again since I have no chance to taste the cake. For the next baking, I want to take the challenge using cake crumbs to decorate the cake.