Text 4296, 122 rader
Skriven 2010-11-28 06:05:00 av Dave Drum (1:124/311)
Ärende: Gourmet 014
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mile-High Chocolate Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 11 servings
 
MMMMM----------------------------CAKE---------------------------------
      5 oz Fine-quality unsweetened
           Chocolate; chopped
      9 oz Unsalted butter; softened
  2 3/4 c  Sifted cake flour (sift
           Before measuring)
    1/4 c  Unsweetened cocoa powder
           (not Dutch-process)
      2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      4 lg Eggs; room temp 30 min
      1 c  Granulated sugar
      1 c  Packed light brown sugar
  1 1/2 ts Pure vanilla extract
      2 c  Sour cream

MMMMM--------------------------FROSTING-------------------------------
      1 c  Sugar
      6 tb All-purpose flour
      6 tb Unsweetened cocoa powder
           (not Dutch-process)
  1 1/2 c  Whole milk
      4 oz Fine-quality unsweetened
           Chocolate; fine chopped
      1 tb Pure vanilla extract
  1 1/2 lb Unsalted butter; room temp
 
  Equipment: 2 (8- by 2-inch) round cake pans
  
  This four-layer stunner may just render all your other chocolate-cake
  recipes obsolete. A generous amount of sour cream keeps the cake
  layers tender, and the frosting is a glossy triumph. It's a natural
  fit for practically any get-together—from a simple family birthday
  celebration to an elaborate dinner party.
  
  Make cake:
  
  Preheat oven to 350øF with rack in middle. Butter cake pans, then line
  bottom of each with a round of parchment paper and butter parchment.
  Flour pans, knocking out excess.
  
  Melt chocolate with butter, then cool.
  
  Sift together flour, cocoa powder, baking soda, baking powder, and
  salt.
  
  Beat eggs, sugars, and vanilla in a large bowl with an electric mixer
  at medium speed until pale and thick, 3 to 5 minutes.
  
  At low speed, mix in melted chocolate until incorporated, then add
  flour mixture in 3 batches alternately with sour cream, beginning and
  ending with flour mixture and mixing until each addition is just
  incorporated. Spread batter evenly in pans and rap pans several times
  on counter to eliminate air bubbles.
  
  Bake until cakes pull away from sides of pans and a wooden pick
  inserted in center of each comes out clean, 40 to 50 minutes.
  
  Cool in pans on a rack 10 minutes, then run a knife around edges of
  pans.
  
  Invert onto racks and discard parchment, then cool completely, about 1
  hour.
  
  Make frosting and assemble cake:
  
  Whisk together sugar, flour, cocoa powder, and a pinch of salt in a
  small heavy saucepan over medium heat, then add milk and cook,
  whisking constantly, until mixture boils and is smooth and thick, 3
  to 5 minutes. Remove from heat and whisk in chocolate and vanilla
  until smooth. Transfer to a bowl to cool to room temperature,
  covering surface with parchment paper to prevent a skin from forming.
  
  Beat butter with an electric mixer until creamy, then add cooled
  chocolate mixture a little at a time, beating until frosting is fluffy
  and spreadable.
  
  Cut each cake horizontally into 2 layers with a long serrated knife.
  
  Put 1 layer on a cake stand or large plate and spread top with 1 1/4
  cups frosting. Repeat with 2 more layers, then add remaining layer and
  spread top and side of cake with remaining frosting.
  
  Cooks' notes:
  
  • Cake layers can be made 2 days ahead (but not split horizontally)
  and kept, wrapped tightly, at room temperature.
  
  • Frosting can be made 2 days ahead and chilled, covered. Bring to
  room temperature (about 1 hour) and beat until fluffy before using.
  
  • Cake can be frosted 1 day ahead and chilled, covered.
  
  Ruth Cousineau
  
  Makes 10 to 12 servings
  
  Gourmet | January 2008
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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