I definitely deserve some doghouse time right now. I know it's been... 18 days since my last post and I'm sorrryyyy! The new year has gotten off to a bit of a hectic start. More on that later.
I attempted to make Miette's Tomboy Cake twice. One was so hideous, I just couldn't bring myself to take a picture. I didn't have the correct pan size, and then I tried shaping it and it wound up looking like a "cake mountain" as Chris's friend said. They still inhaled the whole thing, but I had to give it another shot.
Here's take 2. It's nowhere near as gorgeous as the one on Miette's cover, but that's to be expected, seeing as I am an amateur and have made this cake a total of 2 times.
This cake is truly delicious. I used a different frosting the second time, because the one in the book calls for OVER A POUND of butter. Now, when I'm at my parents' house, that's cool, cuz they always have a fully stocked kitchen. But when I'm at my apartment, not so much.
So, here's the recipe! It's nomlicious.
Miette's Tomboy Cake
Double Chocolate Cake
Yield: TWO 6-inch, 3-layer cakes
All-purpose flour- 1 1/2 c
Unsweetened cocoa powder (NOT dutch processed)- 1 1/4 c + a little for the pans
Baking soda- 1 1/2 tsp
Baking powder- 1/2 tsp
Kosher salt- 3/4 tsp
70% cacao chocolate- 2 oz, coarsely chopped
Boiling water- 1 c
Buttermilk- 1 c
Vanilla extract- 1/2 tsp
Large eggs- 2, room temp
Canola oil- 1/2 c
Sugar- 2 1/4 c
1. Prepare two 6x3" cake pans- butter generously and dust with cocoa powder. Tap out excess cocoa.
2. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl, and set aside.
3. Place chocolate in a heatproof bowl and pour boiling water over it. Whisk until chocolate is melted and smooth. Set aside and let cool for 15 minutes.
4. In a small bowl, whisk together buttermilk and vanilla. Set aside.
5. In the bowl of a stand mixer (whisk attachment), whisk eggs on high speed until foamy, about 2 minutes. Reduce speed to low and add oil, then whisk until fully incorporated, about 1 minute.
6. Reduce speed to low and slowwwly pour cooled chocolate mixture into the egg mixture. Slowly add buttermilk mixture, then add the sugar and whisk until batter is smooth, about 2 minutes.
7. Stop the mixer, and add the dry ingredients. Mix until incorporated, preferably by hand using a spatula or spoon. Make sure you get all the chocolaty goodness from the bottom and sides of the bowl!
8. Pour batter through a medium-sized mesh sieve into a bowl to remove any lumps. Press against any lumps with a spatula, then discard any that remain.
9. Bake cakes at 350 degrees for about 45 minutes, or until the tops spring back when lightly pressed and the tester comes out clean.
|Only 2 months til my 21st birthday, when I'll hopefully get my big present|
*cough cough Mom and Dad* Subtlety was never my strong suit :D
Yield: ~6 c, enough to frost two 6-inch cakes
Sugar- 2 c
Water- 1/3 c
Large egg whites- 5
Cream of tartar- 1 tsp
Unsalted butter- 3 c (1 1/2 lbs), room temp
Vanilla extract- 2 tbsp
1. Combine sugar and water in a small saucepan over medium heat. Cook the mixture until it reaches 248 degrees F, about 5-7 minutes (depends on your stove).
2. Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer (whisk attachment), but DO NOT start whipping it!
3. Once the sugar syrup has reached 248 degrees F, turn on the stand mixer on a low speed. Slowwwly pour in the sugar syrup. When it has all been added, turn the speed up to high, and beat until the bottom of the bowl is cool to the touch, ~5-7 minutes.
4. Once the meringue is cool enough, begin adding the butter, 1 tbsp at a time. Make sure each tbsp is completely combined before adding more.
Note: I prefer to use the paddle attachment while adding butter, but either way works.
5. After all the butter has been added, the frosting should be smooooth and thick and luscious. Add vanilla and mix to combine.
Slice each 6-inch cake into 3 layers. Pipe frosting onto the bottom layer using a star tip, then smooth out with a spatula, leaving the sides pretty and frilly. Repeat.
*My go-to Swiss Meringue Buttercream Frosting (SMBC)
Courtesy of Whisk Kid
Large egg whites- 5
Sugar- 1 c
Unsalted butter- 1 c (2 sticks), room temp, cut into 1 tbsp chunks
Vanilla extract- 1 tsp
1. Combine sugar and egg whites in the bowl of a stand mixer with a whisk. Place over a small saucepan of simmering water (make sure the bottom of the bowl does not touch the water!).
2. Whisk the mixture until the sugar is completely dissolved, about 5 minutes. Rub a little bit of the mixture between your fingers to test.
3. Remove bowl from stove, and secure into the stand mixer (whisk attachment). Whisk on high speed until the mixture is cool to the touch and is very glossy and light, about 5 minutes.
4. Add the butter, 1 tbsp at a time. Make sure each tbsp is completely combined before continuing!
5. Once all the butter has been added, continue to beat for a couple minutes, until the frosting is thick and luscious. Add the vanilla, and beat to combine.
For this cake, I made a raspberry variation of Whisk Kid's SMBC. To achieve it, I added a couple spoonfuls of seedless raspberry jam, and 1/2 tsp of raspberry extract. There are a LOT of ways to add flavoring to frosting; this was the most convenient way for me. You could also make a puree, as Miette recommends, but I didn't have any raspberries on hand. So just do what feels right! Kaitlin over at Whisk Kid does a great job listing the various flavoring options, so click on the SMBC link to check it out :)
I have a HUGE week of baking coming up- Chris's football banquet is a week away, and I'm making some desserts to take :D