Sunday, July 17, 2011

ChocoNilla Cake


This is the birthday cake I made for B's birthday. I found it on the King Arthur website and even though it was a million steps and a little bit excessive I decided to go ahead with it because hey, your baby only turns 16 once right? The second picture is all that was left by the time I managed to get my camera on it.

I'm notoriously bad at slicing cakes into layers so I baked them in 4 different pans for a shorter time. I neglected to write down how long that ended up being...just go by smell. I know, that's a wishy, squishy cop out for instructions but that's the best I've got. Both cakes were really good. They weren't as fluffy as a box cake but the flavor was rich and intense and definitely a do again. I will probably skip the ganache between the layers next time in favor of more frosting or even a preserve filling but that's just me. I used my standby chocolate frosting recipe that is more milk chocolate level in intenseness rather than the one listed with the original recipe.

There were two schools of thought as far as reactions went.  The first bunch loved the whole thing, rich filling and all. The second group preferred the Raspberry Lemonade Cupcakes because the chocolate was pretty overwhelming. Perfect for the girl that loves a triple chocolate bundt cake as a snack. All in all I'm calling it a success.

ChocoNilla Cake
King Arthur Flour

Vanilla Cake
1 cup (8 ounces) sour cream or plain yogurt (full-fat is best)
2 large eggs
1 cup (7 ounces) sugar
1/2 teaspoon salt
1 ¾ teaspoons baking powder
1/3 cup (2 3/8 ounces) vegetable oil
2 teaspoons vanilla extract
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour

Chocolate Cake
1 1/3 cups (9 3/8 ounces) sugar
1 1/3 cups (5 3/8 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch (1/2 ounce)
1/2 cup (1 1/2 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
1 1/4 teaspoons baking powder
2 teaspoons espresso powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup (3 ½ ounces) vegetable oil
2 teaspoons vanilla extract
3/4 cup (6 ounces) water

Filling
12 ounces (2 cups) chopped semisweet chocolate or chocolate chips
6 ounces cream (light, whipping, or heavy) or milk, or a combination*
flavors of your choice (see filling directions below)

*Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk. 


1) To make the vanilla cake: Whisk together the yogurt or sour cream, eggs, sugar, salt, baking powder, vegetable oil, and vanilla.

2) Stir in the flour, mixing till smooth.

3) Pour the batter into one of the prepared pans.

4) Bake the cake for 35 to 45 minutes, until the cake is beginning to brown on top. It may crack slightly; that’s OK.

5) Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.

6) To make the chocolate cake: Whisk together the dry ingredients.

7) Add the eggs, oil, and vanilla, beating until smooth.

8) Gradually add the water, beating until smooth.

9) Pour the batter into the prepared pan.

10) Bake the cake for about 35 minutes, or until a cake tester inserted into the center comes out clean.

11) Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.

12) Divide the cooled cakes in half horizontally, to make four round layers. Place one vanilla layer on a serving plate.

13) To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.

14) Stir to melt the chocolate completely, reheating very briefly if necessary. If desired, flavor with 3 tablespoons liqueur (Kahlua, Frangelico, etc.).

15) Spread 1/3 of the filling on the cake, spreading to within about ½" of the edge.

16) Top with a chocolate layer. Spread with 1/3 of the filling.

17) Top with the second vanilla layer. Spread with the remaining filling.

18) Top with the second chocolate layer.

19) Anchor the layers together with cake testers, broom straws, or bamboo skewers, so they remain perfectly centered as the filling cools. It’s best to let the filling set for an hour or so before making the icing and finishing the cake. 



Chocolate Butter Cream Frosting
1 1/2 cubes softened butter
2 oz. melted unsweetened chocolate
2 tsp vanilla
1/4 c. milk (cream would be good here too)
4-5 c. powdered sugar


In a mixing bowl combine butter, chocolate and milk. Gently add the powdered sugar mixing until the consistency you prefer. Add vanilla and mix well. Spread over cake. Lick the beaters!

Post Linked to:
Sweet for a Saturday and  Whisking Wednesdays 
 

1 comment:

Gloria said...

Look amazing! gloria