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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Black Velvet Cake
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Cakesandfrostings - Cake Black Velvet Cake Post by :mstangslly69 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2278

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Cakesandfrostings - Cake Black Velvet Cake

-------- ------------ ------------------------------- Sponge Sheet

5 Eggs, Extra Large Or Jumbo -- Separated
1/4 Cup Sugar
1 Teaspoon Vanilla
3 Tablespoons Flour (Matzo Meal Cake Flour)
1/8 Teaspoon Salt

Chocolate Filling:
1 1/2 Pounds Semisweet Chocolate -- 24 Squares
1 1/2 Tablespoons Instant Coffee
1/2 Cup Boiling Water
1/2 Cup Grand Marnier
3 Egg Yolks
1 Cup Egg Whites ***See Note
1/8 Teaspoon Salt
1/4 Cup Sugar
1 Cup Heavy Cream

6 Ounces Semisweet Chocolate
1/2 Cup Boiling Water

Prepare 2 sponge sheets with the following recipe, making one after another instead of doubling the recipe.

Adjust rack one-third up from bottom of oven. Preheat oven to 375 °. Butter a 10 1/2 x 15 1/2 x1-inch jelly roll pan. Line bottom and sides with one long piece of wax paper. Butter the paper and dust it lightly with flour.

In a small bowl of electric mixer, at high speed beat the yolks for about 3 to 4 minutes until thick and light lemon-colored. Add 2 tablespoons of the sugar (reserve remaining 2 tablespoons) and the vanilla. Continue to beat at high speed for 3 to 4 minutes more until the mixture is very thick and falls very slowly from beaters when they are lifted.

Reduce speed to lowest and add the flour, scraping bowl with a rubber spatula and beating only until flour is incorporated.

In large bowl of electric mixer, with clean beaters, at high speed beat the whites with the salt until the mixture thickens enough to hold a very soft shape. Gradually add the reserved 2 tablespoons of sugar and continue to beat at high speed until mixture holds a firm shape and is stiff but not dry.

In three equal additions, fold one-half of the whites into the yolks - don't be too thorough - then fold the yolks back into the remaining whites only until no whites show. Handle as little as possible.

Turn batter into the prepared pan. Handle lightly. With a rubber spatula spread as smooth as possible; there should be no thin spots. (The batter will not run; it will stay where you put it.

Bake 15 to 18 minutes or until top is golden brown and springs back when lightly touched in the center, and cake comes away from sides of pan.

While cake is baking, spread out a dry kitchen towel, preferably smooth cotton, flour sacking or linen.
Remove baked cake from oven. Invert immediately onto the towel. Remove pan and wax paper. Let cool on towel.

Repeat to make second sponge sheet.

To Assemble:
Line the bottom of a 9 x 3-inch spring-form pan (sides MUST be 3-inches high) with waxed paper, unbuttered.

At one short end of a sponge sheet, right up against the end, touching the edge trace around the spring form with a small, sharp knife just to indicate the circle. Remove spring form and, with scissors, cut out the circle of cake. Repeat with second sponge sheet, making second circle of cake. Place one of the rounds in the pan.

With a ruler and toothpicks, carefully mark remaining pieces of cakes into even slices 2 3/4 inches wide (two from one piece of cake and one from the other) marking from short end of sponge sheet, so they are 9 1/2 inches long. (Even though the pan is 10 1/2 inches on its shorter side, the sponge sheets will shrink to about 9 1/2 inches). Cut with a small, sharp knife, cutting against the ruler, That will give you three slices, each one 2 3/4 by 9 1.2 inches.

Cut 1 inch off one of the long strips, making it 8 1/2 inches long. Place it and the other two longer strips standing up around the sides of the pan, the top side of the cake against the pan.. Fit the strips together tightly, pushing then into each other to make a tight fit.

Reserve remaining round of cake. You will not need the cut ends and pieces.

Prepare Chocolate Filling:
Place chocolate in top of a large double boier over hot water on moderate heat. Cover until partially melted, then uncover and stir occasionally until melted. Turn it into small bowl of electric mixer and let stand, stirring occasionally, until cooled to room temperature.

Meanwhile, dissolve instant coffee in boiling water and set aside.
When chocolate has completely cooled, on lowest speed, very gradually beat in the prepared coffee and the Grand Marnier and then the egg yolks, scraping the bowl with a rubber spatula as necessary to keep mixture smooth. Beat only until smooth. Set aside.

In large bowl of electric mixer at high speed, beat the egg whites with the salt until they hold a very soft shape. Gradually beat in the sugar and continue to beat until whites hod a definite point, or are stiff but not dry.

Fold one large spoonful of the beaten whites into the chocolate mixture. Fold in another large spoonful Gradually, in several additions, fold in half of the remaining whites - don't be too thorough. Then fold the chocolate into the remaining whites, folding completely until no whites show.

In a chilled bowl with chilled beaters, whip the cream until it holds a soft shape but not stiff. Fold the cream into the chocolate mixture.

Pour the filling into the cake - lined pan. If it reaches to the top of the cake on the sides, cover with remaining circle of cake.

If the filling does not quite reach to the top of the cake, if it is 1/2 to 1/2 inch below), cut around the remaining circle of cake with scissors, cutting in 1/2 inch from the edge to make the circle small enough to fit down inside the cake on the sides. Place it over the filling.

Cover with clear wrap or aluminum foil and a light weight. (I use a cake pan or a small cookie sheet with something not too heavy places on the center of it.) Refrigerate for 5 hours or more (or freeze if you wish).
Remove sides of spring form pan. Place dessert platter over dessert, VERY CAREFULLY invert. Remove bottom of pan and paper.

Cut six strips of waxed paper, each 1 1/2 to 2 inches wide and 6 to 8 inches long. With a wide spatula or pancake turner, very gently raise a small section of the cake and slide a strip of waxed paper under it to protect the plate when icing the cake. Continue all around the cake.

Cover with the following icing:
Break or cut chocolate into pieces and place them in a small, heavy bottomed saucepan. Add boiling water and place over low heat. Stir with q small wire whisk until smooth. Remove from heat and let stand at room temperature to coo. Stir the icing well. Work quickly before the cold cake hardens the icing. Pout it over the cake, completely covering the top and letting very little run down on the sides. With a small, narrow metal spatula spread smoothly on the sides.

Remove wax paper strips immediately before icing sets, pulling each piece out by a narrow end of the paper. (If the icing hardens before the wax paper is removed, cut around the base of the cake with a small knife to release the paper before pulling it away Refrigerate

1. Black Velvet may be refrigerated for a day or two, or it may be frozen either before or after it is iced.
2. Dip the knife in hot water, or hold it under running hot water, before cutting each slice.
3. Black Velvet may be served as is or with Grand Marnier Custard Sauce or with whipped cream sweetened with confectioner's sugar and flavored with Grand Marnier.
4. 1 cup of egg whites is 8 Large eggs or 6 Jumbo or Extra Large eggs
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Cakesandfrostings - Cake Black Velvet Cake By Gail1935 Cakesandfrostings - Cake Black Velvet Cake By Gail1935

Cakesandfrostings - Cake Black Velvet Cake By Gail1935
1 pkg. chocolate fudge cake mix 3-oz pkg chocolate fudge instant pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 pint sour cream 1 (12-oz) package semi-sweet chocolate chips Mix all ingredients, adding 1/3 of the chocolate chips. Pour into lightly greased bundt pan, alternating layers of batter and chocolate chips, starting with the batter. Bake in 350 oven 50 to 60 minutes. When cake is cool, remove from pan and dust with powdered sugar or top with whipped cream. Garnish with strawberries in the summer.

Cakesandfrostings - Cake Black Satin Chocolate Raspberry Cake Cakesandfrostings - Cake Black Satin Chocolate Raspberry Cake

Cakesandfrostings - Cake Black Satin Chocolate Raspberry Cake
Cake:5 ounces unsweetened chocolate, coarsely chopped 2 cups sifted cake flour (not self-rising) 1 1/2 teaspoons baking soda 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, slightly softened 1/3 cup solid vegetable shortening 1/2 cup packed light brown sugar 1/4 cups granulated sugar, used in two separate measurements 1 tablespoon vanilla extract 2 large whole eggs plus 2 large eggs, separated (at room temperature) 3/4 cup sour cream, at room temperature 1 cup milk, at room temperature Raspberry sauce: 1 12-ounce bag frozen unsweetened raspberries 2/3 cup granulated sugar 2 teaspoons arrowroot 1 tablespoon water 1 to 2 tablespoons black