I’m a little out of order with my blogging. I was apparently cooking much more than I realized and have a bunch of backlog that I haven’t written about yet. Well, lucky you, you get more recipes!
I know when most people think “Birthday Cake” they think of a fluffy yellow cake topped with chocolate frosting. Well, Rabi is not most people. I knew when Rabi’s birthday came up in November that it was going to be chocolate all the way. I don’t think I’ve ever met a man that loves his chocolate so much. I ended up using Rabi’s birthday as an excuse to get myself a present. In my defense, it was a cookbook so I could make him a fantastic cake, so I feel like he should appreciate my sacrifice. I’ve been coveting Sky High since I made the Devil’s Food Chocolate Cake. I love their cakes because they’re triple layer, giving them an impressive height and presentation.
I almost made the Devil’s Food Cake again, but decided to venture out into something different and went with the Triple Chocolate Fudge Cake. I was not disappointed. Funny thing is that I never liked chocolate cake until I was an adult (term used loosely), but this cake was so good. Though I would still take a good vanilla cake any day, I really enjoyed this cake. The frosting was my favorite part–chocolatey, with a fudgey consistency. I really love fudgey frosting. The white chocolate mousse was a great pairing with the richness of the cake. It was only slightly sweet, allowing it to balance the rich, dark cake and frosting. Definitely use good white chocolate for this by making sure the first ingredient is cocoa butter. I’ve used Green and Black’s, which I especially love because you can see the vanilla bean specks in the chocolate. I wish I had used more of it in the cake, though having leftovers means getting to eat the mousse straight out of the bowl.
Triple Chocolate Fudge Cake
from Sky High
Makes 9-inch triple layer cake
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/4 tsp. baking soada
1 1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
2 1/2 oz. unsweetened chocolate, coarsely chopped
1 cup milk
1 1/4 cups hot, strongly brewed coffee
1 cup mayonnaise
1 1/2 tsp. vanilla extract
2 1/4 cups sugar
White Chocolate Mousse (recipe below)
Sour Cream Chocolate Icing (recipe below)
Preheat oven to 350°F. Butter three 9-inch cake pans. Line the bottoms with parchment and butter the paper as well.
Whisk together flour, cocoa powder, baking soda and powder, salt and cinnamon in a small bowl. Set aside.
Put chocolate in a heatproof bowl. Bring milk to a simmer over low heat. Pour the milk and coffee over the melted chocolate. Let it stand for about a minute and then whisk until smooth. Let cool.
Beat together the eggs, mayonnaise and vanilla in the bowl of an electric mixer until well blended. Beat in the sugar. Alternate addition of dry ingredients and chocolate mixture in 2 or 3 steps, beating until smooth and well blended. Divide batter between the three pans. Bake for 25-28 minutes or until a toothpick inserted into the center comes out almost clean. You want a couple of moist crumbs to be attached, but no liquid batter.
To assemble the cake place a layer, flat side up, on a cake plate or stand. Spread half the white chocolate mousse on top, leaving a 1/4 inch margin around the sides. Repeat with the second cake layer and the rest of the mousse. Place the final cake layer on the top. Spread half the frosting over the top and sides of the cake, creating a crumb layer. Refrigerate for at least 30 minutes to let the frosting set. Cover the cake with the remaining frosting.
White Chocolate Mousse
4 oz. white chocolate, coarsely chopped
1 cup heavy cream
1 egg white
1 tbs. sugar
Melt the white chocolate with 1/4 cup of the heavy cream over simmering water on the stove. Whisk until smooth then remove from the heat. Set aside and let cool to room temperature.
After it has cooled, whip the remaining heavy cream until it forms soft peaks. Whip the egg white in a separate bowl until fairly stiff peaks form.
Fold the egg white into the white chocolate mixture. Then fold in the whipped cream until just blended. Don’t overmix.
Sour Cream Chocolate Icing
12 oz. bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
1 tbs. light corn syrup
1/4 cup half and half, at room temp
1/2 cup sour cream, at room temp
Melt together chocolate, butter and corn syrup in a bowl over simmering water. Remove from heat and whisk until smooth.
Whisk in half and half and sour cream. The consistency should be like mayonnaise.