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Fabulous cake
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Made a 4 layer Chocolate chiffon cake filled with blood orange curd and iced with RLBs Burnt orange silk meringue buttercream. It was fabulous.
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(post #59047, reply #1 of 29)
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Is this in the Cake Bible? You going to post the recipe? Sounds delicious.
(post #59047, reply #2 of 29)
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The cake is posted here, the buttercream and blood orange curd are in the Cake Bible.
(post #59047, reply #3 of 29)
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Thanks so much. BTW, am getting Mastercook tomorrow and plan on really getting organized. HAHAHA.
(post #59047, reply #4 of 29)
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So, the baking gremlins have left Seattle? It sounds wonderful.
(post #59047, reply #5 of 29)
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EM - I think they left Seattle and moved to Texas!
(post #59047, reply #6 of 29)
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Why the heck don't you ever take a
b picture
of any of these masterpieces???? I don't let someone near a cake until I shoot it :). I'd love to see what they look like. (I may get a few pointers from you!) The cake you describe sounds extraordinary.
(post #59047, reply #7 of 29)
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I don't have a digital camera.
(post #59047, reply #8 of 29)
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I'm going to have to break down and try that chiffon cake, I guess. Won't do the fruit icing tho. I am one of the miscreants that hate chocolate and fruit together. The despair of bakers everywhere! ;-)
(post #59047, reply #9 of 29)
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Can someone please point me to where this chocolate chiffon cake is? I can't seem to find it on the site. Sorry, points off being a doofus.
(post #59047, reply #10 of 29)
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Can this cake -- with full instructions as to the cake pans, and reducing the oven temp -- please be posted in the Tried & True? Thanks! Mean, are you still using a/p flour, or cake flour? Thanks!
(post #59047, reply #11 of 29)
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I don't think you could call it a fruit icing. It is a meringue buttercream with caramel creme anglaise and a TBL of orange juice (which you could leave out).
(post #59047, reply #12 of 29)
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I think this is it, RuthAnn:
b Moist Chocolate Cake
1 1/2 cups white sugar
1 cup a/p flour
3/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 eggs (separated)
2 egg whites
3/4 cup vegetable oil
1/2 cup water
1 tsp vanilla
Sift 1 cup flour, sugar, cocoa, baking powder, baking soda and salt. Reserve.
Beat egg yolk to ribbon stage, add oil water and vanilla. mix.
Gradually add dry ingredients and beat until well combined.
In another bowl whip egg whites to soft peaks, gradually pour in remaining 1/2 cup sugar and whip until shiny and firm (not stiff). Fold into chocolate mixture.
Scrape into pan (fill only 3/4) Bake about 30 minutes until tester comes out clean. Cool, unmold.
I knew that looked very familiar. Only difference is 1/4 c more oil and a/p flour.
(post #59047, reply #13 of 29)
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I thought this was in the T&T folder but I can't find it. It is THE BEST chocolate
cake I have ever found.
Spago's Chocolate Chiffon Cake
1 1/2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 eggs -- separated
2 egg whites
1/2 c vegetable oil ( SEE NOTE)
1/2 cup water
1 tsp. vanilla extract
NOTE: Recipe has been printed in various places with 3/4 cups of oil. Cake is softer but tends to sink in middle.
1. Position rack in center of oven and preheat oven to 350 degrees. Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside.
2. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
3. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine.
4. In another clean large bowl, with whip or geaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the choloate mixture back imto the whites, quickly folding until completely incorporated.
5. Scrape into the prepared pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9-inch cardboard round on cake and invert cake onto round.
Source: Baking with Julia - Mary Bergin
(post #59047, reply #14 of 29)
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Meanie-
So in order to do the four layer cake, you doubled the recipe? or did you slice the one layer three times?
(post #59047, reply #15 of 29)
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Whenever I see the Spago recipe it somehow always reminds me of my favorite chocolate sponge - the torte part of the Sachertorte from the Time Life Foods of the World series. Clearly there are big differences betweeen the two, so I don't know why I make this association, but for some bizarre reason I do. Just in case anyone's looking for a great chocolate sponge, here's the recipe.
This makes two 9-inch layers.
6 1/2 ounces semisweet chocolate, chopped
8 egg yolks, slightly beaten
8 T. unsalted butter
1 t. vanilla
10 egg whites
pinch of salt
3/4 cup sugar
1 cup AP flour, sifted
Preheat oven to 350. Butter and flour two 9-inch round pans.
Melt the chocolate with the butter in the top of a double boiler. Remove from heat and let cool slightly.
Place the egg yolks in a small bowl and beat in the chocolate/butter mixture and the vanilla until well blended.
Beat the egg whites with teh salt until foamy. Gradually beat in the sugar, 1 T. at a time until the whites are glossy and hold stiff peaks when the beaters are raised.
Fold 1/3 of the whites into the chocolate mixture to lighten it. Reverse the process and pour the lightened chocolate mixture over the remaining whites. Sprinkle the flour over the top. Gently fold the flour and chocolate into the whites.
Pour the batter into the prepared pans and bake until layers are puffed and dry, adn spring bck when lightly touched in the center (about 25 minutes).
Now, if you want to go on to make a Sacher torte, spread a bit of apricot jam over one layer, top it with the other, and frost it with the following glaze:
3 oz. unsweetened chocolate, chopped
1 cup heavy cream
1 cup sugar
1 t. corn syrup
1 egg
1 t. vanilla
Combine the first 4 ingredients in a small saucepan. Cook on low heat, stirring constantly, until the chocolate is melted, then raise the heat to medium and
cook without stirring for 5 minutes (or until it reaches the soft-ball stage for those with thermometers).
Beat the egg slightly in a small bowl. Whisk in 3 T. of the chocolate mixture to temper it, then stir the egg mixture back into the rest of the chocolate mixture. Coook over low heat, stirring constantly, for 3 or 4 minutes, until glaze is thick and coats the spoon heavily.
Remove from heat and stir in the vanilla. Pour over cake. This is a messy procedure, so watch out!
(post #59047, reply #16 of 29)
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Two 9-inch layers each cut in half.
(post #59047, reply #17 of 29)
I made this for my birthday and I have to agree...this will be my new go-to recipe when I want chocolate cake. I used Valhrona cocoa powder. Completely delicious!
Life is too short to eat bad food.
(post #59047, reply #27 of 29)
What's the texture like?
Karen
(post #59047, reply #28 of 29)
It has a very fine crumb, and a light and airy texture. Not dense at all. The name Chiffon is used appropriately for this delicate (but not fragile) cake.
Life is too short to eat bad food.
(post #59047, reply #29 of 29)
I'm not sure I've ever had a true "chiffon" cake. I was imagining something mousse-y.
Karen
(post #59047, reply #18 of 29)
This is just what I need for a cake next week in my daughter's class! Can you recommend a good frosting/glaze to go with - we have one kid that is lactose intolerant and another that can't eat any nuts.... It's the teacher's B'day and she's a chocoholic....
(post #59047, reply #20 of 29)
embarrassing. I just noticed the date of the thread. Whoops. Sorry, MC.
(post #59047, reply #21 of 29)
Meow,
Have I done something wrong? What is embarrassing about this post?
Here is my thinking....I was looking through recipes on the site and found this one, made it, and it was amazingly good, so I thought I would post that. Have I erred?
If so, please correct me and tell me what the protocol is for responding to a recipe one likes and would like to recommend to others. All sites are different, so this one might have different rules I don't fathom yet. I tried to make sure I didn't respond to the same recipe that was posted in the Tried and True area, since I gather there is not supposed to be chit chat on those posts. How should I do it differently next time?
Thank you!
Life is too short to eat bad food.
(post #59047, reply #22 of 29)
You haven't done anything embarrassing at all. I think meowow was being embarrassed because she didn't notice the thread was so old, as, of course, most of the threads in "The Archives" are. You're perfectly correct to post wherever you like (except Tried and True...bravo for you for noticing that!) One hint. Often, whenever someone finds an old recipe (or one that was posted many months or even years ago) they will start a new thread under cooking or baking or wherever to call attention to it. That's not a hard and fast rule, but sometimes it will get more "readership" there.
Not One More Day! Not One More Dime! Not One More Life! Not One More Lie!
(post #59047, reply #24 of 29)
Thank you. That makes good sense.
Life is too short to eat bad food.
(post #59047, reply #25 of 29)
oh, no, nothing wrong with what you did! I'm GLAD, actually, because now I want to make this cake. I was just embarrassed to respond to Mean when the message is 5 years old.
But nothing wrong--not at all! Sorry if I worried you.
(post #59047, reply #26 of 29)
Okie doke. No harm, no foul, all around.
Well, go make this cake! You will be glad you did. As an added bonus to superior flavor, it is also easy!
Life is too short to eat bad food.
(post #59047, reply #23 of 29)
No, no, I think all is well. And as for "chit chat", it is in the Tried and True folder that we "discourage" chit chat tangents which we are prone to. And I think Meow was only commenting on the fact that this is an old post that she thought was new--happens all the time. No harm, no foul, as far as I can see.
(post #59047, reply #19 of 29)
my GOD, this sounds amazing!!! I may have to try this when MIL visits next weekend. She appreciates good food and would be a good audience.