Text 23471, 116 rader
Skriven 2015-01-30 06:35:46 av Dave Drum (1:261/38.0)
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" X 2") round cake pans

  MAKE CAKE: Preheat oven to 350øF/175øC 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

... A hot dog at the ball park is better than a steak st the Ritz. - Bogart

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)