Well, it is that time of the month again and I am happy to report to my baking buddies, The Cake Slice Bakers.
This month we are baking The Classic-pag 118- from Vintage Cakes book by Julie Richardson.
This cake turned out to be a delicious yellow layer cake, perfect with a rich and smooth fudge chocolate frosting. For sure I will be using this recipe more often.
Ingredients for the cake:
1 1/3 cup cake flour ( I made my own)
3/4 cup plus 2 tablespoons of all purpose flour
1 1/2 baking powder
1 teaspoon sea salt (room temp)
6 tablespoons of unsalted butter
2 cups of sugar
1/2 cup canola oil
1/2 cup heavy cream
1 table spoon of vanilla extract
4 egg yolks and 3 eggs at room temperature
1/2 cup room temperature buttermilk
Instructions for the cake:
-Shift together both flours, salt and baking powder
-Preheat oven to 350F and prepare two 8x2' round cake pans.
-Place a bowl in the refrigerator to chill
-Cream butter and sugar together on medium speed until pale and fluffy. Scrape the sides of the bow with a rubber spatula
-With the mixer in low speed, add the vanilla and the canola oil until well combined, add the eggs and eggs yolks one at the time.
-Now add the flour mixture in 3 batches alternating with the buttermilk, beginning and ending with the flour mixture
-Stop the mixer before the last batch of flour has been incorporated and finish the blending by hand using a rubber spatula. (btw, I do this with all my cakes to avoid over beating the batter)
-Remember the bowl that you put in the refrigerator? well, you are going to use it to whisk the heavy cream to soft peaks. Fold the cream into the batter.
-Divide the batter evenly between your two pans. Don't forget to tap the pan lightly on the counter to get rid of any air bubbles.
-Bake for 35 to 40 minutes or until you insert a tooth pick in the center of the cake and comes out clean.
-When the cakes are done, let them reach room temperature.
This frosting is heavenly, very rich and pretty easy to make, but it takes around 1 hour to reach the consistency that you need to spread on the cake.
You will need:
-1 pound semisweet chocolate
-2 cups of heavy cream
-1/2 cup dark brown sugar
Place the chocolate into a large heat resistant bowl.
Combine the brown sugar and the heavy cream in a saucepan over medium heat stirring occasionally.When the cream begins to simmer, remove from the stove and pour over the chocolate, make sure all the chocolate is covered with the hot cream.
Let it sit for 5 minutes ( the recipe recommends to cover the bow with a lid or plastic wrap, I didn't to that step and it worked fine for me)
After 5 minutes, whisk the mixture, starting slowly in the middle working your way outward until you have a glossy finish.
At this point, you can either place the mixture in the refrigerator to speed the spreading consistency or you can leave the frosting out in the counter for about an hour or so, ( that's what I did) stirring occasionally until you have a spreading consistency.
Assemble the cake, and decorate as you wish. I used a big spatula and a rustic decoration for the outside of the cake and since I am in Valentine's Day mood I added a little arrow detail.
Enjoy!!! and your welcome!!... if you get to make this recipe. The cake/fudge frosting is worth ever calorie.