Need a really pretty and tasty dessert for an auction?? Looked through T&T, but
- Thread starter nan
- Start date
One of my absolute favorites - Fantastic-tasting and beautiful looking. Here's an image, but it
doesn't do it justice.
http://www.epicurious.com/images/recipesmenus/1999/1999_august/101955_116.jpg
doesn't do it justice.
http://www.epicurious.com/images/recipesmenus/1999/1999_august/101955_116.jpg
REC: Devil's Food Cake with Fluffy White Frosting -an incredible cake -moist & deep chocolatey with
a perfect crumb. I make it every year for my husband's birthday.
I've never made the fluffy white frosting, since that type of frosting is usually too sweet for me, but it's very striking looking (see the image below). I always increase the amounts for the chocolate filling (ganache), and use it to both fill and frost the cake. In addition, I keep this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
Note: If not frosting immediately, I suggest wrapping cake layers tightly in plastic, and then in foil, and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used homemade: 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c. (1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *(NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue)!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (My note, edited from Jacques Torres: The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
http://www.godiva.com/recipes/recipe.aspx?id=518
http://www.godiva.com/assets/Images/recipes/518-z.jpg
a perfect crumb. I make it every year for my husband's birthday.
I've never made the fluffy white frosting, since that type of frosting is usually too sweet for me, but it's very striking looking (see the image below). I always increase the amounts for the chocolate filling (ganache), and use it to both fill and frost the cake. In addition, I keep this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
Note: If not frosting immediately, I suggest wrapping cake layers tightly in plastic, and then in foil, and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used homemade: 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c. (1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *(NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue)!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (My note, edited from Jacques Torres: The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
http://www.godiva.com/recipes/recipe.aspx?id=518
http://www.godiva.com/assets/Images/recipes/518-z.jpg
Come on, you guys are just showing off!! Thanks so much, this is a
thread worth saving!!
I think since it is so dark and gloomy here now I may go with one of the fruit or berry ones. But have two weeks to decide, and will be checking here to see any new stuff.
Hugs to you all,
Nan
thread worth saving!!
I think since it is so dark and gloomy here now I may go with one of the fruit or berry ones. But have two weeks to decide, and will be checking here to see any new stuff.
Hugs to you all,
Nan
wrong latitude for fresh, darn! A few years back in January
I was working in the Indian Ocean and getting stores in Singapore--everything is imported there and was getting these tiny, perfect strawberries from Egypt. Each bite was an explosion of strawberry!! On a later job in the Gulf of Mexico had a client from Egypt onboard--he recalled when he first got to America and was so excited to see the huge strawberries in the market, and so bummed they were just water.
Will definately save this, looks so elegant,
Nan
I was working in the Indian Ocean and getting stores in Singapore--everything is imported there and was getting these tiny, perfect strawberries from Egypt. Each bite was an explosion of strawberry!! On a later job in the Gulf of Mexico had a client from Egypt onboard--he recalled when he first got to America and was so excited to see the huge strawberries in the market, and so bummed they were just water.
Will definately save this, looks so elegant,
Nan
I love this cake--Dorie Greenspan's Perfect Party Cake, insprired by Sandy from Hawaii
I kept looking at it in my cookbook but was intimidated til Sandy from Hawaii made it and posted success. smileys/smile.gif
I used strawberries/strawberry preserves instead of raspberries
Check out the link for pics-- it tastes as good as it looks. Maybe for the auction, paste a photo of the slice next to the cake instead of cutting into the actual cake to display the inside. (of whichever one you make smileys/smile.gif
Good luck---hope you raise a ton o'dough smileys/smile.gif
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=131866
I kept looking at it in my cookbook but was intimidated til Sandy from Hawaii made it and posted success. smileys/smile.gif
I used strawberries/strawberry preserves instead of raspberries
Check out the link for pics-- it tastes as good as it looks. Maybe for the auction, paste a photo of the slice next to the cake instead of cutting into the actual cake to display the inside. (of whichever one you make smileys/smile.gif
Good luck---hope you raise a ton o'dough smileys/smile.gif
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=131866
I almost posted that, Trace, but then decided it wasn't showy enough. Still,
It's a beautiful homey-type cake which would look good with one slice cut, as Cathy suggested for her cheesecake. I made one for a cake walk on 4th of July and it was one of the first to go.
(Oops, Traca. I didn't mean to assign you a nickname.)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=86990
It's a beautiful homey-type cake which would look good with one slice cut, as Cathy suggested for her cheesecake. I made one for a cake walk on 4th of July and it was one of the first to go.
(Oops, Traca. I didn't mean to assign you a nickname.)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=86990
mariadnoca
Moderator
If you want something funny make this "cake" ...link to photo (+more ideas)
Brought this out as a joke birthday cake prior to my real cake and it looked so impressive folks thought it was the real thing I was serving. I still think it would make a great fun beach, kid birthday, or whatever idea. And it feeds a ton of people!
Yes, they are all Ho-Ho's lined up and tied with a big bow, un-tie it and you have LOTS of treats to hand out. I think I used 3-4 boxes of Ho-Ho's to get the tiered look.
Seriously though, go for something with height and if you can add it, light --to make a statement in the center of the table.
A Croquembouche made with cupcakes or chocolate covered strawberries, something interactive like a build your own smores or fondue, several stacked individual cakes or pots de cream with tea lights between but make sure everything starts on a raised box/bowl/plate of some kind.
Think staging -- examples: you could drape a small box with velvet, find a treasure type chest from a craft store you could top it with, and stand the cake or w/e out of the open top for a pirate look - complete with tea lights and scattered with chocolate coins....do something along the same lines only cover the actual dessert at the top with a beautiful wrapped box covering it so they don't find out what the actual dessert is till they win it. Or use a clear base made out of a vase/vases where you add lighted ice cubes (love those) to create a lighted base for your dessert. You could also use a bowl of goldfish as the base too, but not everyone will want to go home with goldfish. Shoes...High heals coated in red glitter and glued to the bottom of the plate so you have ruby red slippers as your cake stand to go with a Red Velvet Cake...ok, maybe that's a bit over the top...however...
Sounds like fun -- enjoy! smileys/smile.gif
Brought this out as a joke birthday cake prior to my real cake and it looked so impressive folks thought it was the real thing I was serving. I still think it would make a great fun beach, kid birthday, or whatever idea. And it feeds a ton of people!
Yes, they are all Ho-Ho's lined up and tied with a big bow, un-tie it and you have LOTS of treats to hand out. I think I used 3-4 boxes of Ho-Ho's to get the tiered look.
Seriously though, go for something with height and if you can add it, light --to make a statement in the center of the table.
A Croquembouche made with cupcakes or chocolate covered strawberries, something interactive like a build your own smores or fondue, several stacked individual cakes or pots de cream with tea lights between but make sure everything starts on a raised box/bowl/plate of some kind.
Think staging -- examples: you could drape a small box with velvet, find a treasure type chest from a craft store you could top it with, and stand the cake or w/e out of the open top for a pirate look - complete with tea lights and scattered with chocolate coins....do something along the same lines only cover the actual dessert at the top with a beautiful wrapped box covering it so they don't find out what the actual dessert is till they win it. Or use a clear base made out of a vase/vases where you add lighted ice cubes (love those) to create a lighted base for your dessert. You could also use a bowl of goldfish as the base too, but not everyone will want to go home with goldfish. Shoes...High heals coated in red glitter and glued to the bottom of the plate so you have ruby red slippers as your cake stand to go with a Red Velvet Cake...ok, maybe that's a bit over the top...however...
Sounds like fun -- enjoy! smileys/smile.gif