Posts Tagged ‘pies and tarts

01
Mar
08

Chocolate Layer Cake

Friday, February 29, 2008

CHOCOLATE LAYER CAKE


CAKES, PIES AND TARTS

CHOCOLATE LAYER CAKE
The cake layers can be made ahead, wrapped and frozen for future use. Always defrost cakes completely before icing.

Ingredients:
Serves 10-12
Unsweetened cocoa for dusting
225g / 8oz can cooked beetroot, drained and juice reserved
115g/ ½ cup unsalted butter, softened
500g / 2 ½ cups light brown sugar, firmly packed
3 eggs
15ml / 1 tbsp vanilla essence
75g / 3oz unsweetened chocolate, melted
275g / 2 ¼ cups plain flour
10ml / 2 tsp baking powder
2.5ml / ½ tsp salt
120ml / ½ cup buttermilk
Chocolate curls (optional)

For the chocolate ganache frosting
475ml / 2 cups whipping or double cream
500g / 1 ¼lb fine quality, bittersweet or semi-sweet chocolate, chopped
15ml / 1 tbsp vanilla essence

Procedure:
1. Preheat the oven to 180ºC / 350ºF / Gas 4. Grease two 23cm / 9in cake pans and dust the bottoms and sides with cocoa. Grate the beetroot and add to the beet juice. With an electric mixer, beat the butter, brown sugar, eggs and vanilla until pale and fluffy (3-5 minutes). Reduce the speed and beat in the chocolate.
2. In a bowl, sift the flour, baking powder and salt. With the mixer on low speed, alternately beat in the flour mixture in fourths and buttermilk in thirds. Add the beets and juice and beat for 1 minute. Divide between the pans and bake for 30-35 minutes or until the cake tester inserted in the center comes out clean. Cool for 10 minutes, unmould and cool.
3. To make the frosting, in a heavy-based saucepan over medium heat, heat the cream until it just begins to boil, stirring occasionally to prevent it from scorching.
4. Remove from the heat and stir in the chocolate, stirring constantly until melted and smooth. Stir in the vanilla. Strain into a bowl and refrigerate, stirring every 10 minutes, until spreadable for about 1 hour.
5. Assemble the cake. Place layer on a serving plate and spread with one-third of the ganache. Turn the cake layer bottom side up, top with the second layer and spread the remaining ganache over the top and sides of the cake. If using, top with curls. Allow to set for 20-30 minutes, then refrigerate.

I got this recipe from Ultimate Desserts Cookbook.

*image courtesy of http://www.maxschicken.com




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