Sunday, September 20, 2009
Chocolate Fudge Cake for the Cake Slice Bakers...
I loved that mayonnaise was used in the cake apprehensive of how it would turn out because there was no butter used. The use of strong brewed coffee added another interesting note. It gave me a nice crumbly rich cake all courtesy the mayonnaise. The white choc mousse in between the layers were ruuny when I put them on the layers, thick otherwise. The sour cream frosting was yummy. Refrigeration helped some mousse settle. But one it was out, it started dripping. Sealed with the sour cream frosting and refrigerated again settled it down more. The most moist and most delicious chocolate cake.
Septembers Cake: Triple Chocolate Fudge Cake
(Recipe from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne)
2 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
2 ¼ tsp baking soda
1 ¼ tsp baking powder
1 tsp salt
½ tsp ground cinnamon
2 ½ ounces unsweetened chocolate, chopped
1 cup milk
1 ¼ cups hot, strongly brewed coffee
2 eggs
1 cup mayonnaise (not low fat or fat free)
1 ½ tsp vanilla extract
2 ¼ cups sugar
White chocolate mousse (below)
Sour cream chocolate icing (below)
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.
Sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.
Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.
In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans.
Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.
White Chocolate Mousse
4 ounces white chocolate, chopped
1 cup heavy cream (I used Med. fat cream)
1 egg white
1 tbsp sugar
Melt the white chocolate with ¼ cup cream in a double boiler. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.
When it has cooled, beat the remaining ¾ cup cream until soft peaks form. In a clean bowl whip the egg white with the sugar until fairly stiff peaks form.
Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream until blended. Be sure not to over mix.
Sour Cream Chocolate Icing
12 ounces bittersweet or semi sweet chocolate, chopped
1 stick (4 ounces) unsalted butter
2 tbsp light corn syrup
¼ cup half-and-half at room temperature
½ cup sour cream, at room temperature
Melt the chocolate with the butter and corn syrup in a double boiler over barly simmering water. Remove from the heat and whisk until smooth.
Whisk in the half-and-half and sour cream. Use while still soft.
To Assemble
Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a ¼ inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the sour cream chocolate icing over the filled cake. Spread all over the sides and top. Don’t worry if some of the cake shows through. This first frosting is to seal in the crumbs, and is known as a crumb coat. Refrigerate the cake for 30 minutes.
After this time cover the cake with the rest of the icing, smoothing it down the sides. It should be the consistency of mayonnaise. Use a palette knife or the back of a spoon to swirl the frosting around the cake.
The next month onwards, we are baking from a new book, so do visit for more wonders from the book...
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Looks simply sinful Rachel..how have you been..I am sure you enjoyed the cake!
ReplyDeletethat is gorgeous...
ReplyDeleteWow....it looks sinful!!! I'll take your word that the mayonnaise was used to make such a beautiful cake :) Bookmarked to try it out!
ReplyDeleteI love how you decorated it with the grated chocolate, it really looks special. Oozy chocolate is never a bad thing :)
ReplyDeleteWow thats a gorgeous cake...
ReplyDeleteThe cake looks so beautiful. I've never used mayonnaise in a cake before although I have seen it in recipes but why not it's oil and eggs.
ReplyDeleteHey Rachel, was on the lookout for some recipe using mayo, guess hit the right one, cake looks gorgeous!
ReplyDeleteI did not taste the mayo at all! It made for a very moiste cake. I had similar problems with the mousse.
ReplyDeleteWowieeeeeee! Look at the melt in mouth texture! Mayo in cake is a first time for me:)
ReplyDeleteI wish i could have a slice of that!!!!
ReplyDeleteI loke your simple decoration. Great job on your cake!
ReplyDeleteGreat job on your challenge and I agree with you that this is the most moist choc cake. I'm definitely going to bake off this recipe again.
ReplyDeleteOMG cake looks divine!
ReplyDeleteWow - the cake looks amazing, you did a really great job assembling it! I've heard of mayo and sour cream now becoming staples in sweet treat - who would have thought....=)
ReplyDeleteI thought I was beyond temptation for the day ...
ReplyDeletenot asking much..i ll pass on my address..oru DHL delivery please!!;-D
ReplyDeleteGal the slices are tooooooo tempting Rachel, sure the cake is vanished in seconds!
ReplyDeleteyummy n drooling picture.. :)Rachel...i loved the second snap..wish to have it right now..:)
ReplyDeleteOh I've heard some chatter about Cake Slice on twitter but having joined more groups than I can keep up with I didn't dare do this. hehe Your fudge cake looks delightful.
ReplyDeleteSooooo atractive and tempting....looks very spongy...ippo venam........
ReplyDeleteMayo in a cake,too new for me.Sinfully delish.
ReplyDeleteOh wow, I have never heard of mayonnaise in a cake!
ReplyDelete