his
is your classic layer cake that we enjoy at special occasions like
birthdays and anniversaries. It consists of two layers of a moist yellow
butter cake that
are filled and frosted with a smooth and creamy chocolate frosting that contains
both semi sweet (or bittersweet) chocolate and cocoa powder.
Before we begin I should first explain
the difference between a yellow and a white butter cake.
If we put the mixing methods aside, we find that
while the two batters both contain butter, sugar, eggs, flour and milk, the
difference is that a yellow cake contains just the egg
yolks, whereas a white cake contains whole eggs. Now, this cake recipe comes
from Rose Levy Beranbaum's Cake Bible and it uses a slightly different method to
mix the batter. Instead of the more common
'creaming' method where the butter and sugar are creamed together first
and then the eggs, followed by the flour and milk are added, this recipe uses the 'one bowl' or 'quick method'.
This is where all the dry ingredients are first put into a mixing bowl and then
room temperature butter, along with a little milk, are added. These
ingredients are beaten together and then the eggs, vanilla extract, and
remaining milk are added. The reason for adding the liquid 'after' the
butter and flour have been combined, (instead of 'with' the flour) is to reduce
the gluten formation in the flour. This can only happen if the butter has
first had the chance to coat all of the flour before the milk is added which has
a toughening affect. The thing about this method is that it makes a cake
that literally seems to melt-in-your-mouth and it has a very moist,
dense, and velvety texture. The only downside to this
method is that you will notice that the cake layers do not have quite the
volume of cakes that are made with the creaming method. I do think,
however, that it is well worth sacrificing a little volume to get such
outstanding taste and texture. The most important thing to
remember when making this type of cake is to have all the ingredients at
room temperature and to make sure you follow the instructions on mixing.
Preheat oven to 350 degrees F (177 degrees C). Spray two
9-inch x 1 1/2 inch (23 x 3.75 cm) cake pans with Bakers Joy, line bottoms with
parchment paper, then spray again with Bakers Joy. Set aside.
In a medium bowl lightly
combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of
your electric
mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix
on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4
cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened.
Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the
cake's structure. Scrape down the sides
of the bowl. Gradually add the egg mixture, in 3
additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the
batter and pour into the prepared pans, smoothing the surface with an offset
spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a
toothpick inserted into the center of the cake comes out clean and the cake
springs back when pressed lightly in center.
Place the
cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert
the cakes onto a greased rack. To prevent splitting, reinvert cakes so
that tops are right side up. Cool completely before frosting.
Frosting:
In a stainless steel bowl over a saucepan of simmering water, place the chopped
chocolate, cocoa powder, milk, and butter. Stir until the chocolate has
melted and the mixture is smooth. Remove from heat and beat in, with a
hand mixer or wire whisk, the confectioners sugar and vanilla extract. If
the frosting is lumpy, strain through a strainer to remove any lumps.
Cover and place the frosting in the refrigerator until it is firm (this may take
a few hours). Once the frosting is firm remove from refrigerator and place
in your mixing bowl. Beat the frosting for a minute or two or until it is
nice and smooth and of spreading consistency.
Assemble:
Place one cake layer on your serving plate and spread with about 3/4 cup of
frosting. Place the other cake layer on top of the frosting and cover the
entire cake with the remaining frosting. Cover and refrigerate the cake
until serving time.
Makes one - 9 inch
(23 cm) layer cake.
Adapted from
'Cake Bible'
by Rose Levy Beranbaum and 'Desserts'
by Bonnie Stern.
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his
is your classic layer cake that we enjoy at special occasions like
birthdays and anniversaries. It consists of two layers of a moist yellow
butter cake that
are filled and frosted with a smooth and creamy chocolate frosting that contains
both semi sweet (or bittersweet) chocolate and cocoa powder. 
