Thursday, December 25, 2008

A Modest Spread

I always seem to be in a mad rush, stumbling over one idea and onto the next without really completing anything. This post included, which I originally intended to write a month ago when I made this chocolate cake.
My very first go at making chocolate cake was this torta cioccolata a few months back which makes this a momentous point in history as it is only the second chocolate cake I've ever made (if you don't count baking White Wings premix satchets at the tender age of fourteen har har!). I'm quite proud of myself actually. Despite its modest appearance and ingredients it really is quite a well-balanced cake, taking into consideration both the flavour and texture.

Old-Fashioned Choc Layer Cake
adapted from Death By Chocolate
4 (60 g) egg yolks
3 (100 g) egg whites
141 g castor sugar
107 g self-raising flour
115 g butter, melted
215 g dark chocolate, chopped

Cream yolks and 85 g sugar until pale and doubled in volume.
Fold through sifted flour and butter.
Beat egg whites to stiff peaks.
Add remaining sugar (56 g) and beat until glossy.
Fold through batter then fold through 115 g chocolate.
Pour into a greased and floured 6 x 10 x 1.5" tin.
Bake at 170ÂșC for 25-30 mins.
Cool in tin and refrigerate for 30 mins.
Turn onto a board and cut in half lengthways.
Cut each piece into 2 layers.
Spread each piece with buttercream and layer on top of one another.
Spread remaining buttercream over the top and sides.
Gently press remaining chocolate onto the sides.
Refrigerate overnight or until set.

114 g butter, chopped
29 g unsweetened cocoa
1 g salt
38 g icing sugar, sifted
3 g vanilla extract
42 g cream
Beat butter until smooth.
Add cocoa, salt, sugar, vanilla and beat until well incorporated.
Slowly add cream and beat until combined.

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