This month's ABC of the Month recipe was chosen by Shandy of Pastry Heaven. Normally I pick the recipes but when Shandy joined, I was so happy to have her on board that I asked her to select the September recipe as a (small) token of my appreciation. She picked what was already one of my favorites from Flo Braker's "Baking for all Occasions": All-American Choc Cake with Divinity Frosting and Milk Choc Paint. The chocolate cake I have made about half a dozen times already. The divinity frosting and the milk chocolate paint were a new addition. Btw, I apologize to the ABC bakers because I forgot to mention that the book is missing instructions on *when* to add the melted chocolate. When I made this cake the first time, I added it right after incorporating the eggs to the batter. Later I found out, that's exactly when you're supposed to add it. A big thanks to Rachelino (a Heavenly Cake Baker) for posting the updated recipe on her blog. Rachelino actually met Flo Braker at a book signing and Flo hand wrote the instructions to her copy of the book. Apparently, Flo was a bit irritated that the error occurred. No worries, Flo. Your cake is still awesome!!
When I checked with hubby on how he'd like the divinity frosting, I quickly realized he wouldn't go for it. What to do? I guess I had to come up with something creative :o)
|Chocolate Cake with |
First, I'd like to thank Monica of Sweet Bites for designing the new ABC badge. But she did more than that. She also
Here's the current ABC blog roll:
(I will be updating the links to the actual post as they become available)
- Shandy of Pastry Heaven
- Monica of Sweet Bites
- Vicki of Heavenly Cake Walk
- Faithy of Diary of Faithy, The Baker
- Raymond of Your Just Desserts
- Toni of Big Smiles and Bigger Hips
|The batter was enough for a total of 3 cakes!|
Back to the cake. I decided to bake two 6" round cakes and one 8" square cake; the latter I'm freezing for a bake sale we're doing at work next week, benefiting the flood victims in Pakistan (please consider doing the same, if your work allows it - we bake a lot anyway. Our charity of choice is the Red Cross).
As some of you might know, I love baked goods that incorporate sour cream. It adds moistness as well as a slight tang, and when combined with its counterpart, baking soda, it always creates a nice rise. When I first saw the ingredients list of Flo's chocolate cake recipe about a year ago, I knew I had to make it right away, and I did. The batter also incorporates lukewarm coffee which is known to highlight the flavor of chocolate (I like to use hot water + 2 tsp of Medaglia d'Oro instant espresso powder). The cake batter comes together easily and the finished product is a pure chocolate delight. Not only is the cake incredibly moist with a deep chocolate flavor, but it also has a very tender crumb, where each bite just melts in your mouth.
|Sweetened whipped cream, stabilized with a little kosher gelatin|
So the divinity frosting was nixed. I figured nobody doesn't like sweetened whipped cream so that's what I did. I figured it's white just like the divinity frosting so maybe nobody would notice :o) For this, I adapted Rose's recipe for Super-Stabilized Whipped Cream from The Cake Bible which uses a little bit of (kosher) gelatin.
|One layer frosted, one more to go + the outside of the cake|
|"That's a tower!" is what hubby said upon seeing this tall cake :o)|
Now the question is, how do I apply "milk chocolate paint" on whipped cream? Btw, "chocolate paint" is just buter + chocolate melted together. Hmmmm... What if I freeze the cake after I frost it with the whipped cream? It worked, it worked. The only issue is that I had to work fast because the "chocolate paint" hardened on the cake pretty quickly. So I
|I told you it looked "rustic" :o)|
|Bon appetit mes amis!|
- Hubby loved this cake (with capital L). He loved the creaminess and mousse-like texture of the whipped cream filling which offset the chocolate cake, creating a perfect balance. He liked the thin layer of "crispy chocolate paint" on the outside of the cake. His rating: 9.5 out of 10. Score!!! :o)
- I made a few changes to the chocolate cake recipe. If you've followed this blog for a while you know I like to substitute 2 Tbsp of butter with canola oil. I think it makes the cake more moist. I also used half brown sugar and half granulated sugar as I think each sugar has its own unique properties and the end result would benefit from both. I also increased the salt to 3/4 tsp as I find salt to be a great chocolate flavor enhancer.
- I used 1 cup of heavy cream to fill and frost the two layer 6" cake.
- Don't forget to check out the ABC blog roll. If you'd like to join in on all the fun we're having, please feel free to email me at HanaasKitchen [at] live [dot] com.