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recipes:chocolate_cake [2010/03/21 13:18] (Version actuelle)
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 +====== The Perfect Chocolate Cake ======
 +
 +McCall's, April 1976
 +===== Ingredients =====
 +
 +==== Cake Layers ====
 +1 cup unsifted unsweetened cocoa \\ 
 +2 cups boiling water \\ 
 +2 <sup>3</sup>/<sub>4</sub> cups ((sift before measuring)) all-purpose flour \\ 
 +2 teaspoons baking soda \\ 
 +½ teaspoon salt \\ 
 +½ teaspoon baking powder \\ 
 +1 cup butter or regular margarine, softened \\ 
 +2 <sup>1</sup>/<sub>2</sub> cups granulated sugar \\ 
 +4 eggs \\ 
 +1 <sup>1</sup>/<sub>2</sub> teaspoons vanilla extract \\ 
 +
 +==== Frosting ====
 +1 pkg (6 oz.) semisweet chocolate pieces \\
 +<sup>1</sup>/<sub>2</sub> cup light cream \\
 +1 cup butter or regular margarine \\
 +2 <sup>1</sup>/<sub>2</sub> cups unsifted confectioners' sugar
 +
 +==== Filling ====
 +1 cup heavy cream, chilled \\
 +<sup>1</sup>/<sub>4</sub> cup unsifted confectioners' sugar \\
 +1 teaspoon vanilla extract
 +
 +===== Procedure =====
 +
 +==== Make cake (3 layers) ====
 +
 +  - In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Let cool completely.
 +  - Sift four with soda, salt, and baking powder. Preheat oven to 350F. Grease well and lightly flour three 9-by-1<sup>1</sup>/<sub>2</sub>-inch layer cake pans.
 +  - In large bowl of electric mixer, at high speed, beat I cup butter, the granulated sugar, eggs and 1<sup>1</sup>/<sub>2</sub> teaspoons vanilla, scraping bowl occasionally with rubber scraper, until light --about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans; smooth tops.
 +  - Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. 
 +  - Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool [completely] on wire racks.
 +
 +==== Make frosting ====
 +  - In medium saucepan, combine chocolate pieces, crea and butter; stir over medium heat until smooth. Remove from heat.
 +  - With wire whisk, blend in 2<sup>1</sup>/<sub>2</sub> cups confectioners' sugar. In bow set over ice, beat until it holds shape.
 +
 +==== Make filling ====
 +  -  Whip cream with confectioners' sugar and vanilla; refrigerate.
 +
 +==== Assemble ====
 +  - Place a cake layer on serving plate, top side down; spread with half of filling. Place second layer top side down; spread with rest of filling. Place third layer, top side up, on top.
 +  - With spatula, frost side first, covering whipped cream; use rest of frosting on top, swirling decoratively. // note: you may not need to use all the frosting -- I don't because my cakes made with French flour are not as tall-- and it shouldn't be too thick or the cake will seem too sugary.//  **Refrigerate at least 1 hour before serving.** ((so the frosting/icing has time to set)).  
 +  - To cut, use a sharp, thin-bladed knife; slice with a sawing motion.
 +
 +
  
 
recipes/chocolate_cake.txt · Dernière modification: 2010/03/21 13:18 par suitable
 
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