Cake, I Love You: Decadent, Delectable, and Do-able Recipes by O'Connor Jill

Author:O'Connor, Jill [O'Connor, Jill]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2017-05-22T16:00:00+00:00

th e Sco t chmall ow

My daughter Sophia never met a chocolate cake she didn’t fall madly in love with, so a special occasion like her thirteenth birthday demanded a real showstopper. This extravagant confection features rich chocolate cake, gooey caramel, and a pillowy layer of homemade marshmallow. A mousse-like buttercream and real Belgian chocolate sprinkles push this cake over the top. Save time (and your sanity) by preparing the marshmallow layer up to one week in advance.

SERVES 8 TO 10

21 /2 cups [350 g] all-purpose flour

2 tsp baking powder

1 /2 tsp baking soda

3 /4 tsp fine sea salt

2 /3 cup [50 g] Dutch-process cocoa powder (see page 13)

1 tsp instant espresso powder

3 oz [85 g] semisweet chocolate, finely chopped

1 cup [240 ml] boiling water

2 tsp vanilla extract

1 cup [240 ml] buttermilk

1 /2 cup [110 g] unsalted butter, at room temperature

1 /2 cup [120 ml] canola or vegetable oil

11 /2 cups [300 g] granulated sugar

1 cup [200 g] firmly packed dark brown sugar

3 eggs, plus 2 egg yolks, at room temperature

CHOCOLATE SILK BUTTERCREAM

6 eggs

11 /2 cups [300 g] granulated sugar

1 tsp vanilla extract

1 /8 tsp fine sea salt

3 cups [660 g] unsalted butter, at room temperature

12 oz [340 g] semisweet chocolate (56 to 60 percent cacao), melted and cooled

CARAMEL DRIZZLE

1 cup [200 g] granulated sugar

2 Tbsp water

3 /4 cup [180 ml] heavy cream

1 tsp vanilla extract

1 /4 tsp fine sea salt

MARSHMALLOW LAYER

Cornstarch for dusting

1 cup [240 ml] cold water

3 Tbsp unflavored granulated gelatin

2 cups [400 g] granulated sugar

3 /4 cup [180 ml] light corn syrup

1 /4 tsp fine sea salt

11 /2 tsp vanilla extract

Confectioners’ sugar for dusting

1 cup [180 g] Belgian chocolate sprinkles (optional)

Position a rack in the center of the oven. Preheat the oven to 350°F [180°C]. Coat two 9-in [23-cm] round cake pans with nonstick cooking spray. Line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a heatproof bowl, combine the cocoa powder, espresso powder, and chocolate. Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth. Stir in the vanilla and buttermilk. Set aside and let cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil on medium speed until creamy. Add both the sugars and continue beating until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the egg yolks. Scrape down the sides of the bowl.

Add one-third of the dry ingredients to the batter and beat at low speed for 10 to 15 seconds, just until combined. Beat in half of the chocolate mixture for a few seconds, just to combine. Beat in another one-third of the dry ingredients, followed by the remaining chocolate mixture. Scrape down the sides of the bowl, and finally beat in the remaining one-third of the dry ingredients at low speed just until no streaks of flour remain, about 10 to 15 seconds.

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