Directions
Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper. Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely. Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.- CHOCOLATE BUTTERCREAM
- 1 1/3 cups sugar
- 8 egg yolks
- 1 cup butter, cut in cubes
- 8 ounces chocolate, melted and cooled
In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
Yield: Enough Buttercream to Frost an 8-inch cake- CHOCOLATE DESIGNS AND CAKE
ASSEMBLY - 1 cup simple syrup
- Kirsch
- 1 pound chocolate, chopped
- Chocolate Genoise cake (previous recipe)
- Chocolate Buttercream frosting (previous recipe)
Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature. To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.
Ingredients
3/4 pound (3 sticks) plus 1 tablespoon unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
-
2 ounces unsweetened chocolate, chopped
-
1 1/2 cups boiling water
-
2 1/4 cups cake flour
- 1 1/4 cups all-purpose flour
-
1 teaspoon baking soda
- 1 teaspoon salt
-
1 1/2 cups dark brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- Vanilla Buttercream Icing, recipe follows
Directions
Preheat oven to 350 degrees F. Use 1 tablespoon of butter to grease 3 (9-inch) cake pans. Line the bottom of each pan with a parchment paper round. Combine cocoa and chocolate in medium bowl. Pour boiling water over the chocolate mixture and whisk until smooth; reserve. Sift together the flours, baking soda, and salt into a medium bowl; reserve. Place the 3/4 pound butter in large bowl and beat with electric mixer at medium-high until creamy, about 1 minute. Add dark brown and granulated sugars and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Add the eggs, 1 at a time, beating 30 seconds on medium-high after each addition. Reduce speed to medium and add sour cream and vanilla. Beat until combined. Stop mixer and scrape down bowl. With mixer on low add about 1/3 of flour mixture, followed by about 1/2 of chocolate mixture. Repeat ending with flour mixture, beating until just combined. Stop mixer and scrape down sides of bowl. Stir gently to thoroughly combine. Divide batter evenly among cake pans and smooth with spatula. Bake until skewer inserted in center comes out clean, about 25 minutes. Cool the cakes in their pans on wire racks for about 15 minutes. Invert cakes, 1 at a time, onto a large plate, peel off parchment, and invert onto rack. Cool completely before icing between layers, on sides, and on top with Vanilla Buttercream Icing. Serve at room temperature. (Any buttercream will not fare well in too warm conditions.)Vanilla Buttercream Icing:
9 large egg yolks
1 cup sugar 1/2 cup plus 2 tablespoons light corn syrup 1 1/4 pounds (5 sticks) unsalted butter, softened 2 teaspoons pure vanilla extract In a large bowl beat the yolks with an electric mixer until light in color; reserve. Combine the sugar and corn syrup in a small saucepan (preferably nonstick) over medium heat, stirring constantly, until the sugar dissolves and syrup comes to a rolling boil. Transfer syrup to a heatproof bowl to stop cooking. Pour a small amount of the syrup into the yolks and begin beating with electric mixer. Pour the remaining corn syrup into the mixture in a steady stream. Continue beating until completely cool and fluffy, about 5 minutes. Gradually beat in the butter and vanilla until the icing is light and fluffy, about 3 minutes. Use immediately. (Or can be covered and refrigerated up to 5 days.) So what is your favorite food?I really believe in my dreams and I want them to become true one day. I really don't know manythings about American Dreams, do you know anything about it? I will talk about my own dreams. I really want to a doctor and a model if I grown up. I really want to have a big house near the beach with lot of animals in my house. My mom really want be to achieve my dreams in a good way, mean" do not be a prostitute, do not sell drugs....." I really disagreed with when she say for me to achieve my dreams I have to married at the age of 25. I think if you really want to achieve your dreams you have to work very hard, you need courage so you can keep on going until you achieve it. My academic challenge in school in geometry is the class I am really bad at. So on my first report card I got a 70 on it, it was my lowest grade in my life never pass 80 sence 8th grade. It was horrible I was very upsect. So every Wednesday i have tutering with my math teacher Mrs. Katz for one hour and on Saterday I go to my dad house he tutered me for four hours. and guess what? Today I got my test back and I got a 90 on it I could not believe it at all my mom is going to be so proud of me. So i really don't want my grade go down on geometry so I am going to attend every Wednesday and Saterday for my tutering. What do you think I should do? I was really good on Algebra l;ast year I got a 99 average. So my teacher told that Algebra and Geometry came from different world. But it doesn't matter because I going to try my best to improve my grade on that class. So what your academic challenge in HS?
