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Congratulatons Deb! Great choice.
- Thread starter judy-mass
- Start date
Hey ya'll, until you visit Seattle for a tasting...how about a recipe from Dan's Decadence files?
Dan was thrilled beyond belief with all the ideas. It was so fun hearing him tell how the name came to be...LOL!
So, with Dan's deepest gratitude, I give you...Dan's Chocolate Cake with Chocolate Mousse. (The mousse is so fab...if you make it, and somehow it never finds its way on a cake, all I'm saying is...I can totally relate!)
Here you go:
Dan's Chocolate Cake
1 stick Unsalted Butter
1 1/2 cup Light Brown Sugar
2 Eggs, room temperature
1/4 cup plus 2 tablespoons Cocoa Powder
1 1/2 tsp Baking Soda
1 cup plus 3 tablespoons Cake Flour
Pinch of Salt
2 tablespoons plus 1 1/2 tsp Sour Cream
3/4 teaspoon Vanilla
5 oz. Boiling Water
Preheat oven to 375 F. Line cake pan with parchment paper. (Note: I believe this makes 2 9" layers. Since this came directly from the chef, I think this was "understood." My notes say to divide the batter with a scale, wieghing 32 oz. each.)
Cream the butter: Place the butter and brown sugar in a mixing bowl. Using freestanding mixer with paddle attachment, cream together until color becomes lighter.
Add eggs: Add eggs, one at a time, mixing on low speed until combined.
Add dry ingredients, alternating with wet: Sift together the cocoa powder, baking powder, baking soda, salt, and flour. On low speed, slowly incorporate dry ingredients into the butter mixture (1/4 at a time), alternating with the sour cream (1/3 each time), until combined and smooth. Add the boiling water and vanilla and mix to combine.
Bake: Immediately deposit batter into cake pan lined with parchment paper. Bake for about 20 minutes - until a cake tester inserted in the middle comes out clean.
Cool: Cool cake in pan until room temperature before icing. Remove from pan by running an icing knife around the edge of the pan to loosen, then flipping onto rack or plate.
Chocolate Mousse (enough to fill 1 9" cake)
5 oz. Semisweet Chocolate
1 cup Heavy Cream
1 Egg
3 Egg Yolks
1/4 cup + 1 1/2 tsp. Sugar
1 teaspoon Vanilla
Melt chocolate: Over a double boiler, melt chocolate in a stainless steel or glass bowl. Don't let it get too hot. 100 degrees is perfect.
Cream: Whip heavy cream until stiff peaks form. Reserve in refrigerator.
Eggs: Place egg yolks, whole egg, vanilla and sugar in a bowl of freestanding mixer. Place over double boiler and heat mixture to 160 degrees F, while whipping constantly with whisk. Using whip attachment. Whip egg mixture on medium-high until cooled to room temperature.
Fold: Slowly and gently fold in warm chocolate, then fold in cream until even color and consistency. Chill for a few minutes until slightly firm. The mousse will then be ready to use for filling cakes.
Dan was thrilled beyond belief with all the ideas. It was so fun hearing him tell how the name came to be...LOL!
So, with Dan's deepest gratitude, I give you...Dan's Chocolate Cake with Chocolate Mousse. (The mousse is so fab...if you make it, and somehow it never finds its way on a cake, all I'm saying is...I can totally relate!)
Here you go:
Dan's Chocolate Cake
1 stick Unsalted Butter
1 1/2 cup Light Brown Sugar
2 Eggs, room temperature
1/4 cup plus 2 tablespoons Cocoa Powder
1 1/2 tsp Baking Soda
1 cup plus 3 tablespoons Cake Flour
Pinch of Salt
2 tablespoons plus 1 1/2 tsp Sour Cream
3/4 teaspoon Vanilla
5 oz. Boiling Water
Preheat oven to 375 F. Line cake pan with parchment paper. (Note: I believe this makes 2 9" layers. Since this came directly from the chef, I think this was "understood." My notes say to divide the batter with a scale, wieghing 32 oz. each.)
Cream the butter: Place the butter and brown sugar in a mixing bowl. Using freestanding mixer with paddle attachment, cream together until color becomes lighter.
Add eggs: Add eggs, one at a time, mixing on low speed until combined.
Add dry ingredients, alternating with wet: Sift together the cocoa powder, baking powder, baking soda, salt, and flour. On low speed, slowly incorporate dry ingredients into the butter mixture (1/4 at a time), alternating with the sour cream (1/3 each time), until combined and smooth. Add the boiling water and vanilla and mix to combine.
Bake: Immediately deposit batter into cake pan lined with parchment paper. Bake for about 20 minutes - until a cake tester inserted in the middle comes out clean.
Cool: Cool cake in pan until room temperature before icing. Remove from pan by running an icing knife around the edge of the pan to loosen, then flipping onto rack or plate.
Chocolate Mousse (enough to fill 1 9" cake)
5 oz. Semisweet Chocolate
1 cup Heavy Cream
1 Egg
3 Egg Yolks
1/4 cup + 1 1/2 tsp. Sugar
1 teaspoon Vanilla
Melt chocolate: Over a double boiler, melt chocolate in a stainless steel or glass bowl. Don't let it get too hot. 100 degrees is perfect.
Cream: Whip heavy cream until stiff peaks form. Reserve in refrigerator.
Eggs: Place egg yolks, whole egg, vanilla and sugar in a bowl of freestanding mixer. Place over double boiler and heat mixture to 160 degrees F, while whipping constantly with whisk. Using whip attachment. Whip egg mixture on medium-high until cooled to room temperature.
Fold: Slowly and gently fold in warm chocolate, then fold in cream until even color and consistency. Chill for a few minutes until slightly firm. The mousse will then be ready to use for filling cakes.