![]() (A revolving cake stand will make it easier.) If there is extra buttercream, fill a pastry bag with it to decorate. Continue heating the palette knife and shaking off the excess water, until the buttercream is smooth. Heat a palette knife or frosting spatula in hot water, shake off any excess water, and use it to smooth the buttercream on the sides and the top of the cake.Finally, place the bottom layer of the second cake, bottom side up (so the top of the cake is flat). Next, place the top layer of the second cake on top, cut side up, and thinly frost. Place the top of the first cake, cut side down, on top and thinly frost the top only. Place the bottom of the first cake, cut side up, on a flat serving plate and spread a thin layer of buttercream on the top only (not the sides) with a palette knife. To frost the cakes, slice them in half horizontally with a long, thin knife (see note).Cool in the pans for 30 minutes, turn out onto a baking rack, and cool completely. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Divide the batter equally between the two prepared pans and smooth the tops.With a rubber spatula, fold the batter until it is well mixed. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined. In a medium bowl, sift together the flour, baking soda, baking powder, and salt.With the mixer on low, add it into the batter. Whisk the cocoa powder and hot coffee together in a small bowl.Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula. On low speed, add the eggs, one at a time. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy.Grease two 9 × 2-inch round cake pans, line them with parchment paper, then grease and flour the pans. This recipe is from Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers. Don’t whip! Spread immediately on the cooled cake. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Dissolve the coffee in 2 teaspoons of the hottest tap water.Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Add the egg yolk and vanilla and continue beating for three minutes. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about three minutes. ![]() ![]() Stir until just melted and set aside until cooled to room temperature. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water.Cut in wedges and serve at room temperature.ĬHOCOLATE BUTTERCREAM FROSTING Ingredients:Ħ ounces semisweet chocolate, such as ValrhonaĢ sticks unsalted butter, at room temperatureġ extra-large egg yolk, at room temperatureġ tablespoon instant coffee granules, such as Nescafe Instructions: Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place one layer, flat side up, on a flat plate or cake pedestal.(Not to worry the top will sink a little in the center.) Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. With the mixer on low speed, slowly add the wet ingredients to the dry ones. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.Line with parchment paper, then butter and flour the pans. Nothing says romance quite like chocolate! BEATTY’S CHOCOLATE CAKE Ingredients:ģ/4 cups good cocoa powder, such as ValrhonaĬhocolate Buttercream Frosting (recipe follows) Instructions: Trade your sweats for a chic dress and whip up something sweet together – like this cake recipe from Ina Garten. Given the current stay-at-home situation, we have to get creative for romantic nights in. When I imagine my perfect date night, I picture my partner and me dressed to the nines, enjoying a decadent meal, wine, and, of course, a delectable dessert.
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