Michael's Chocolate Cake (Project 1409111)

Thursday, September 11, 2014

For Michael's cake, I took on the classic chocolate cake, coated it with Swiss buttercream and dolloped a good helping of ganache on top. Between the layers is vla or Creme Patissiere, in the classic Manadonese style. This cake is rich, moist, decadent, and a little bit sinful. And very chocolatey

This cake recipe is adapted from Smitten Kitchen's Biggest Birthday Cake Yet

3 cups cake flour
2-1/2 cups sugar
1-1/2 cups unsweetened cocoa powder (not Dutch process)
3 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp salt
3 sticks (12 ounces) unsalted butter, at room temperature
1-1/2 cups buttermilk
3 eggs
1-1/2 cups freshly brewed coffee, cooled to room temperature

2 capfuls of Bacardi
1/4 cup simple syrup (made with 1:1 ratio of sugar to water by weight)

To finish:
1 recipe creme patissiere with a shot of Bacardi
1 recipe Swiss vanilla buttercream frosting
1 recipe dark chocolate ganache frosting

1. Butter all sides of the inside of three baking pans. Line the bottom of the pans with parchment paper and butter the top of the paper.

2. In a bowl of a stand mixer, place the flour, sugar, cocoa, baking soda, ground cinnamon, and salt.
3. Fold on low for half a minute to homogenize.
4. Add in butter and buttermilk and continue blending until slightly moist.
5. Increase to medium speed and continue to beat the mixture for 2 minutes. It should be light and fluffy.

6. In a separate bowl, whisk the eggs and coffee together.

7. Add in a third of the egg mixture to the batter, beat on low, and scrape down the sides of the bowl.
8. Beat until blended.
9. Continue adding the egg to the batter in thirds, scraping down the bowl, and beating until blended until all of the batter is incorporated.
10. Preheat the oven to 350 degrees F.

11. Divide among the three baking pans (roughly 3-1/4 cups of batter each)
12. Bake for about 40 minutes, until a cake tester comes out clean when inserted in the centre.
13. Take the cakes out of the pans, keeping the paper liners on, and let cool on wire racks.
14. Remove the paper liners when fully cooled.

15. Brush the top and sides with Bacardi laced cake syrup

16. Dollop Bacardi-infused Creme Patissiere between the layers. Let it chill to set.
17. Crumb-coat with buttercream and chill again to let set.
18. Frost cake with rest of the buttercream. Chill.
19. Pour ganache over and chill once more.

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