Friday, February 15, 2013

My Valentines

After wandering the neighbourhood yesterday, for Valentines day this year a Chocolate Cake was in order. Mine was inspired by the buttermilk chocolate cake recipe in the book - in Julia's Kitchen with Master Chefs.

I have made this cake many times before but decided to change it up with the addition of Kirsch and a chocolate whipped cream frosting.
Valentines Day
What did you do for your sweetie?

Next time I make this recipe I would use double the vanilla and add 1 teaspoon of espresso powder.

More after the jump......
Chocolate Cake - In Julia's Kitchen With Master Chefs
Chocolate Cake - In Julia's Kitchen With Master Chefs - Page 39
Chocolate Cake - The Ingredients
For this recipe I used:
Cake:
1/2 Cup of Water
2 Tablespoons of Buttermilk Powder
4 Ounces of Unsalted Butter
1/3 Cup of Cocoa Powder
1 Cup of Whey Low Granular (sugar replacement)
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
5 Large Eggs - separated
1 Cup of Cake Flour

Frosting:
1 Cup Heavy Cream
1 Teaspoon of Vanilla
8 Ounces Melted Milk Chocolate

Filling:
1/4 Cup Kirsch
Chocolate Cake - The Ingredients Ready To Go
The oven was heated to 325 and 4 - 6 inch cake pans were buttered and floured and set aside.
Chocolate Cake - Pans Buttered and Floured
In a small pan water and butter were melted and slightly cooled.
Chocolate Cake - Water and Butter Melting
In a small bowl I combined the sugar, cocoa powder, baking soda, vanilla, and the buttermilk powder. I mixed in the slightly cooled butter/water mixture and set the bowl aside.

Chocolate Cake - Vanilla, Sugar, Baking Soda, Cocoa
Chocolate Cake - Adding the Buttermilk Powder
With my hand mixer In a medium bowl, the egg whites were whipped until frothy and the Whey Low was gradually added until peaked formed.
Chocolate Cake - Starting the Egg Whites
Chocolate Cake - After adding the sugar slowly and 5 minutes
I whisked the egg yolks into the chocolate mixture. I sifted the flour over the chocolate mixture and gently folded it in. Next the egg whites were added and folded in until just mixed.
Chocolate Cake - Adding the Egg Yolks
Chocolate Cake - Sifted Flour
Chocolate Cake - Adding the Egg Whites
Chocolate Cake - Mostly Mixed
Chocolate Cake - Just Mixed
I split the final mixture between the 4 pans and tapped them gently to spread the batter out in the pans.
Chocolate Cake - Splitting the Batter
Chocolate Cake - Smoothed Out
Into the oven for 20 minutes and the cakes were baked!

I let the cakes cool on a rack for 5 minutes and turned them out to cool fully.
Chocolate Cake - Cooling the Chocolate Cake
Once cool I wrapped 2 of the cakes and froze them for a future event.

In a bowl over a pan of simmering water I melted 2 bars of milk chocolate. After cooling for 10 minutes I made a couple of decorations from the milk chocolate, to decorate the cake later, and let them chill in the fridge.
Chocolate Cake - Melting Chocolate
After further cooling of the chocolate I whipped the cream then added the melted chocolate and vanilla. I chilled the bowl for 15 minutes then whipped the mixture again.
Chocolate Cake - Chocolate Whipped Cream
After splitting both cakes in half, I brushed on some kirsch on each layer followed with the chocolate cream frosting. Once everything was coated I added the decorations and chilled the cake completely.
Chocolate Cake - Soaking the Cake
Then Served.
Chocolate Cake - Frosted
Happy Valentines Day!!

2 comments:

  1. I've been on a crazy pound cake baking spree trying to find the best of the best, but in between pound cakes I made a little coconut cream my for Todd. Of course now I want to make a chocolate cake -- specifically one like this where you fold in the beaten whites. I like how they lighten the texture.

    ReplyDelete
    Replies
    1. Thanks for the comment Cookie! Can't wait to hear about your pound cake. Just finished the last little sliver of cake with my brekky this morning. Todd is one lucky boy!

      Delete

Related Posts Plugin for WordPress, Blogger...