~ Mary ~
I know it may seem wrong to post two cakes in a row, but they’re so vastly different, and I’ve never had anyone turn down cake. Plus it’s Emma’s birthday, she’s twelve today. HAPPY BIRTHDAY EMMA! Last year I made her this Lane Cake, and next year I hope to actually feed her some of her own cake instead of virtually through the interwebs.
A few weeks ago we were in the midst of a very fun contest and one of the entries was: Frosting a Layer Cake; Tips & Tricks, and this was the cake I used for my example. I promised you the recipe, and it may have taken
a minute two months, but alas, here it is. It’s a beaut this one. Chocolaty, chocolate caky cake, with the perfect amount of density and moistness ratio. White Chocolate Mousse AND an easy Chocolate Icing. Hence Chocolate to the third power.
This was inspired by my favorite cake cookbook Sky High Cakes. The only thing I changed was the filling. Often times I have found that the whipped cream versions just don’t hold up. I usually just use gelatin, but this time I wanted something extra and I was not disappointed. The mousse recipe is from Joy of Cooking and it’s amazing. I usually find that white chocolate tends to have little flavor in fillings and frostings, especially next to dark chocolate. But here, in this recipe, it truly shines and is a wonderful contrast to the cake and the icing.
White Chocolate Mousse
Adapted from Joy of Cooking
Start with the Mousse, because it needs to set in the fridge for at least 4 hours before you frost your cake.
In a double boiler melt slowly:
6 ounces Good White Chocolate bar – I used Lindt
1 Tbsp Water
1 Tbsp Vanilla
Remove from heat, transfer to a bowl and set aside.
3 Large Egg yolks
3 Tbsp Water
3 Tbsp Sugar
Place in a cleaned double boiler pan, set it over the water and with a hand-held mixer, whisk until mixture is thick and puffy like marshmallow topping.
Remove from heat and whisk into the melted chocolate.
Let cool to room temp.
In a separate bowl, beat on medium speed until foamy:
3 Large Egg Whites – at room temp.
1/4 tsp Cream of Tartar
Beat until soft peaks form then sprinkle in:
1/4 Cup Sugar
Increase speed to high and beat until stiff peaks form.
Using a large rubber scraper, fold into chocolate mixture in two batches. Be gentle!
Beat on medium high speed until soft peaks form:
1/2 Cup Heavy Whipping Cream
Fold into chocolate mixture.
Store in fridge for at least 4 hours until you’re ready to frost the cake.
Chocolate Fudge Cake
Adapted only slightly from Sky High Cakes
Preheat oven to 350°
Grease three 8-inch round cake pans.
Sift together then set aside:
2 1/4 Cups All-Purpose Flour
1 Cup Dutch Process Cocoa Powder
2 1/4 tsp Baking Soda
1 1/4 tsp Baking Powder
1 tsp Salt
1/2 tsp Cinnamon
In a large bowl place:
2 1/2 ounces Ghiradelli 60% Chocolate Chips
Pour over the top:
1 Cup Hot Milk
1 1/4 Cups Strong, Hot Coffee
Let stand for a minute then whisk until smooth.
Let it cool.
In a mixer beat together:
1 Cup REAL Mayonnaise – no light, no salad dressing, no fat free
1 1/2 tsp Vanilla
Once blended gradually add:
2 Cups Sugar
and the dry ingredients in 2-3 additions. Beat until smooth and well blended. Divide batter among pans equally (a scale works nice for this).
Bake for 22-30 minutes or until a toothpick inserted in the center comes out clean.
From Sky High Cakes
In a double boiler, over barely simmering water melt together:
12 ounces Ghiradelli 60% Chocolate Chips
1 Stick Butter
2 Tbsp Corn Syrup
Remove from heat and whisk until smooth.
1/4 Cup 1/2 & 1/2 at room temp
1/2 Cup Sour Cream at room temp
Work quickly while your frosting is soft. If you wait too long it gets kind of hard and crumbly.
Go on over here to this post Frosting a Layer Cake; Tips and Tricks. It’ll help you a LOT. Don’t be nervous, just go and conquer!