What did I do lately? I've done a swan made with pâte à choux and filled with pastry cream and chantilly!
Yuuuuummmy!
And today, I wanted to make a sweet and salty cake from Baked New Frontiers in Baking. I thought it'd be perfect for St Valentin's Day. It is like love, sweet and salty...
It was challenging to finish it having my soon to be 3 year-old daughter wanting to do everything mami was doing. I mean everything... and on top, I had to rush before she could insert her candle. She loves singing
Happy Birthday and blowing the candle. I didn't succeed.
Not very proud of how it looks, my piping is awful, you can see I am rushing, but ok, all things consider, I am actually surprised I could finish it at all having my daughter as assistant! Taste wise, it is a rich chocolate and moist cake. I'll post the recipe later :)
So here comes the recipe
For the classic Chocolate cake layers
3/4 dark unsweetened cocoa powder
1 1/4 cups of hot water
2/3 cups of sour cream
2 2/3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup brown sugar
3 eggs
1 tbsp vanilla extract
Preparation
preheat oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
Sift the flour, baking powder , baking soda, and salt together into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.
Divide the batter among the prepared pans and smooth the tops. Bake for about 35 to 40 minutes approx.
Whipped Caramel Ganache Frosting
1 pound dark chocolate chopped.
1 1/2 cups heavy cream
1 cup sugar
2 tbsp light corn syrup
2 cups unsalted butter, soft but cool cut into pieces.
Preparation
Put the chocolate in a large heatproof bowl and set aside. In a small saucepan, bring the cream to a simmer over very low heat.
Meanwhile, keeping a close eye on the cream so it doesn't burn, in a medium saucepan combine 1/4 cup of water, the sugar , and corn syrup, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant -read thermometer reads 350 degrees F. , 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.
Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and the chocolate sit for 1 minute, then, slowly stir the chocolate and caramel mixture in a cicle until chocoalte is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed until the bow feels cool to the touch. Increase the speed to medium high and gradually add the butter , beating until throughly incorporated. Scrape down the bowl and beat on high speed until the mixutre is fluffy.
The original recipe calls for caramel to be place in between layers and then add the ganache frosting and salt. My version doesn't have the salt nor the caramel. It is filled only with the ganache and it is super rich!
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