hello again 🙂
this is probably the most time intensive cake I’ve made to date…partly coz I’m really good at procrastinating, and partly coz I’ve never made Italian meringue buttercream before.
Regardless, the cake is wonderful and moist and “healthy” from the addition of wholemeal flour, and it’s great coz it’s a chocolate cake. The buttercream wasn’t difficult, but I’m very impatient and ran into issues (will discuss in a short post either on Monday or Tuesday). Other than the buttercream, the rest of the cake is pretty straight forward 🙂
Feel free to use whatever kind of buttercream or frosting you prefer, though the recipe for the particular one I made will come up shortly.
the things you will need:
makes about 1.8 kilos worth of cake batter
– some kind of fruit jam or preserve
– 250 g butter (1 shtick)
– 2 cups sugar (add up to 1/2 cup more if you prefer a sweeter cake)
– 4 eggs
– 1.25 cups dark cocoa powder
– 1.75 cups water
– 1.25 cups wholemeal self-raising flour
– 1.5 cups white, self-raising flour
what to do:
– boil 1 cup water in a pot, to this, add the cocoa powder.
– once the cocoa powder is dissolved, switch off the heat and add the remaining 3/4 cup water and whisk till combined
– allow the cocoa mixture cool to room temperature
– preheat your oven to 180 C (or 160 C if you’re using one of those tabletop bake&grill thingies)
– in a bowl, sift together the two flours (you’ll end up with the husky bits of the wholemeal flour, you can either discard this or add it in for the textural aspect of it)
– in a large bowl, cream the butter and sugar together (using a paddle attachment on a stand mixer if you have one) until light and fluffy. Once combined, add in the eggs two at a time ensuring the eggs are fully mixed in before the next addition.
– once the eggs are combined, add the wet (cocoa mix) and dry ingredients (flour mix), alternating between the two. start and end with dry (i.e. add flour, mix, add cocoa, mix, add flour, mix, add cocoa, mix, add flour and mix until everything is combined)
– split the batter between your cake pans (which should be lined with parchment, grease if you wish to) filling them 2/3 of the way or less. Bake for about 40 minutes or until a toothpick stab in the centre comes out clean.
– Let the cakes cool COMPLETELY before either eating them or levelling them off.
– I levelled the round cakes but didn’t split them, so the two cake rounds produced two layers. With the bread loaf, I levelled the cake then cut it in half, then split each half again, giving me 4 layers of cake to work with.
– Pour some simple syrup over the cake layers to lock in moisture and sweeten the cake up a bit more, allow that to soak into the layers while you prepare the buttercream.
now the tedious stuff
Once you’ve got the nekkid layers set out, start the frosting and stacking process.
– A thin layer of buttercream, followed by jam/preserve. be careful not the spread the filling too far out to the edges of the cake else it’ll spill over when you stack
– place the next layer on top and repeat until you reach the top layer.
– apply a THIN layer of buttercream to the entire cake to lock in the crumbs. Crumb coat, and chill the cakes for up to an hour in the fridge
Once the crumb coat has set, frost a thicker layer onto the cake and let that chill for an hour or more to make sure the buttercream sets nice and firm so you can slice it later without the cake falling apart.
– use a combination of spatulas and scrapers to frost the cakes
– you could use the crumbs from the levelled off pieces to decorate the cake sides or top the cake with some jam
with the leftover pieces of cake that I had from levelling the cakes and the extra buttercream frosting, I placed the cakes into a container and layered cake and frosting and jam into the box. That way I have my own messy box of cake for a midnight snack and it doesn’t require the coordination needed to slice cake without making a mess 😛
that’s all for this post 😀
happy cake making and good luck with week 4 of uni to those in uni 🙂