Heres the cake Melinda requested. Its a lot of fun to make and serve. And Ive never met anyone who was able to figure out how to make the layers vertical rather than horizontal. Also, its from Maida Heatters Book of Great Chocolate Desserts (though the phrasing is slightly altered by me). Heatter is probably the best cookbook author ever when it comes to desserts. I would swear by anything in her books even if I hadnt tried it. I *have* tried this one repeatedly and love it. I also like this because you should make it the day ahead so it can be served very cold (it slices better that way, too). Once you understand the technique, you can use your favorite cake and frosting recipes if you prefer. The key is to ensure theres lots of contrast in color between the two. Line 2 buttered 10.5x15.5x1" jellyroll pans with wax paper to cover bottom and sides. Butter the paper. Sift together [a]. Mix [b]. Beat [c] with an electric mixer at high speed till pale lemon-colored. At low speed, beating only till smooth & scraping bowl with rubber spatula each time, beat in half [a], then all of [b], then rest of [a]. Beat together [d] at high to soft peaks. Gradually beat in remaining 1/2 cup sugar at medium, then beat at high to stiff peaks. Fold 2-3 large spoonfuls into [abc] mixture, then 2-3 more spoonfuls, then fold in the rest. Spread equal amounts batter (approx 3 cups each) into each pan; make sure corners arent thinner than middle. The layers will be quite thin. Bake 10 minutes in preheated 350F oven. Reverse pans top to bottom & front to back bake bake 3-5 minutes more, till tops spring back when lightly pressed with fingertip and pale golden color. Do not bake till brown. Invert each pan onto a smooth (not terrycloth) linen or cotton towel. Peel off paper linings and cover each with second towel. Cool while preparing buttercream [see below]. Remove top towels from cooled cake layers. Invert the layers onto a cutting surface. Spread each layer with buttercream all the way to the edges. Carefully cut each layer into 4 strips the long way; they must be all be the same width. FORMING CAKE: Roll 1 cake strip with the filling on the inside into a tight spiral (like a jellyroll). Add the second strip where the first left off and continue rolling. Now place the roll on your cake plate with a flat side down. Place a third strip where the second one ended and continue rolling. Do the same with all the remaing strips; when finished it will be the shape of a 9"-diameter cake thats about 2-1/2" high. Beat reserved 2 cups buttercream briefly to soften slightly. Frost cake top and sides. Refrigerate overnight or freeze. If frozen, wait till frosting firm before wrapping it up. Thaw several hours or overnight in fridge before unwrapping. Serve cold. Serves 12. CHOCOLATE BUTTERCREAM: Stir together [e] constantly with wooden spatula in small saucepan over medium heat till sugar dissolved and mixture comes to fast boil. Wash down any undissolved granules on pan sides with pastry brush dipped in water. Add chocolate; stir till smooth. Remove from heat and let stand 5 minutes, stirring occasionally. Meanwhile, cream the butter with an electric mixer. Beat in [f] well. Beat in eggs well 1 at a time, scraping bowl sides as needed. Gradually add warm chocolate beating at low speed only till smooth. Set aside. When cooled cake layers inverted onto cutting surface, place the bowl of frosting into a larger bowl partially filled with ice water. Stir frosting well with rubber spatula till consistency of mayonnaise. Remove from ice water. Set aside 2 cups frosting, spreading the continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1291g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3990 (90%)|
|Amt Per Serving||% DV|
|Total Fat 443.3g||591 %|
|Saturated Fat 255.3g||1276 %|
|Monounsaturated Fat 128.8g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 3903.9mg||1201 %|
|Sodium 3240.4mg||112 %|
|Potassium 2925.3mg||77 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 37.5g||150 %|
|Sugars, other 36g|
|Protein 124.7g||178 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4429
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!