cynupstateny
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Chocolate Pound Cake
Warren Brown
Cream together:
3 cups extrafine granulated sugar
2 sticks unsalted butter at room temp.
Add one at a time:
4 eggs
3 egg yolks
Whisk together:
2 cups sifted a.p. flour
½ cup Dutch process cocoa
2 Tbsp. Turbinado sugar
1 Tbsp potato starch
¾ tsp salt
¼ tsp baking soda
Combine; Add to butter with dry ingredients:
¾ cup whole milk
½ cup sour cream
2 Tbsp. Brandy (optional)
1 tsp. vanilla
Preheat oven to 350 F with rack in the center.
Cream the sugar and butter together in a stand mixer (with paddle attachment) on low for 5 minutes.
Add the eggs and yolks one at a time, letting each fully incorporate before adding the next.
Whisk the dry ingredients together in a bowl.
Combine the wet ingredients. With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry. Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds to develop the batter’s structure.
Coat a Bundt pan with nonstick flour sprat, pour the batter in ¾ full and bake 55-60 minutes or until a skewer comes out nearly clean. Cool cake in the pan 5 min. then invert onto a flat surface and cool to room temp. Wrap in plastic and store at toom term. 1 day or freeze up to 1 month.
Frost with buttercream and garnish with chocolate, or sprinkle with poweded sugar. Serve at room temp.
Italian Meringue Buttercream
Makes 5 cups- enough for 1 cake
Boil:
1 cup extrafine sugar
¼ cup water
Whip; Add:
5 egg whites
¼ cup extrafine sugar
Slowly pour syrup into meringue; Beat in
4 sticks unsalted butter, cut into tablespoon pieces, room temp.
Mix in:
Chocolate or Eggnogg flavorings
Boil sugar and water over medium heat until it reaches 245 F. (As it cooks, begin the meringue so it’s ready when the syrup reaches temp.)
Whip whites with a wire whisk in a stand mixer on high. Mix until they reach stiff peaks- 1-2 min. Sprinkle in ¼ cup sugar; beat to incorporate.
Slowly pour the hot sugar syrup into the meringue in a steady stream with the mixer on high. Aim the pour between the revolving whip and the bowl.
Continue beating frosting for 10-12 minutes, until the outside of the bowl reaches room temp. The frosting will be thick and glossy white.
Beat in butter by tablespoons; this should take about 2 min. The butter will deflate the frosting- that’s ok. Mix in the flavorings.
Chocolate buttercream:
½ cup melted and cooled semi-sweet or bittersweet chocolate and 1 tsp. vanilla.
Split cake in half horizontally with a long serrated knife. Use a gentle sawing motion cutting to the center and continuing around the cake.
Swirl frosting beyond the edges of the cake so it spills out between the layers. Set the top layer in place; mound and swirl more frosting.
Decorate with chocolate curls.
Warren Brown
Cream together:
3 cups extrafine granulated sugar
2 sticks unsalted butter at room temp.
Add one at a time:
4 eggs
3 egg yolks
Whisk together:
2 cups sifted a.p. flour
½ cup Dutch process cocoa
2 Tbsp. Turbinado sugar
1 Tbsp potato starch
¾ tsp salt
¼ tsp baking soda
Combine; Add to butter with dry ingredients:
¾ cup whole milk
½ cup sour cream
2 Tbsp. Brandy (optional)
1 tsp. vanilla
Preheat oven to 350 F with rack in the center.
Cream the sugar and butter together in a stand mixer (with paddle attachment) on low for 5 minutes.
Add the eggs and yolks one at a time, letting each fully incorporate before adding the next.
Whisk the dry ingredients together in a bowl.
Combine the wet ingredients. With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry. Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds to develop the batter’s structure.
Coat a Bundt pan with nonstick flour sprat, pour the batter in ¾ full and bake 55-60 minutes or until a skewer comes out nearly clean. Cool cake in the pan 5 min. then invert onto a flat surface and cool to room temp. Wrap in plastic and store at toom term. 1 day or freeze up to 1 month.
Frost with buttercream and garnish with chocolate, or sprinkle with poweded sugar. Serve at room temp.
Italian Meringue Buttercream
Makes 5 cups- enough for 1 cake
Boil:
1 cup extrafine sugar
¼ cup water
Whip; Add:
5 egg whites
¼ cup extrafine sugar
Slowly pour syrup into meringue; Beat in
4 sticks unsalted butter, cut into tablespoon pieces, room temp.
Mix in:
Chocolate or Eggnogg flavorings
Boil sugar and water over medium heat until it reaches 245 F. (As it cooks, begin the meringue so it’s ready when the syrup reaches temp.)
Whip whites with a wire whisk in a stand mixer on high. Mix until they reach stiff peaks- 1-2 min. Sprinkle in ¼ cup sugar; beat to incorporate.
Slowly pour the hot sugar syrup into the meringue in a steady stream with the mixer on high. Aim the pour between the revolving whip and the bowl.
Continue beating frosting for 10-12 minutes, until the outside of the bowl reaches room temp. The frosting will be thick and glossy white.
Beat in butter by tablespoons; this should take about 2 min. The butter will deflate the frosting- that’s ok. Mix in the flavorings.
Chocolate buttercream:
½ cup melted and cooled semi-sweet or bittersweet chocolate and 1 tsp. vanilla.
Split cake in half horizontally with a long serrated knife. Use a gentle sawing motion cutting to the center and continuing around the cake.
Swirl frosting beyond the edges of the cake so it spills out between the layers. Set the top layer in place; mound and swirl more frosting.
Decorate with chocolate curls.