This is a special occasion cake that we have newly introduced: tall and tender, both exquisite and easy to make. To save the milk chocolate frosting from being too greasy, we added rich sour cream. Recipe source: Martha Stewart Living, February 2013. 1 hour 20 minutes, 40 minutes, serves 10 to 12. Total time, preparation, yield. Ingredients: 1 1/2 sticks unsalted butter, softened, plus more for pans. 2 1/4 cups all-purpose flour, plus more for pans. 1 1/2 teaspoons baking soda. 2 1/2 teaspoons coarse salt. 1 cup plus 2 tablespoons granulated sugar. 1/3 cup packed light-brown sugar. 1 large egg yolk plus 2 large eggs. 1 tablespoon pure vanilla extract. 1 1/2 cups sour cream. 3/4 cup whole milk. 8 ounces bittersweet chocolate (61% to 70% cacao), chopped. Milk chocolate frosting. Directions: 1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment paper. Butter paper, and flour pans. Whisk flour, baking soda, and salt together in a medium bowl. 2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in egg yolk and eggs, 1 at a time, then beat in vanilla. Gradually mix in flour mixture, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate. 3. Divide batter between pans, and smooth with an offset spatula. Bake until deep golden brown and a toothpick inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks for 20 minutes. Invert cakes onto racks, remove parchment, and let cool completely, topside up. 4. Using a serrated knife, halve each cake horizontally. Place 1 bottom layer on a plate or cake stand, and spread with 3/4 cup frosting. Repeat with second layer and another 3/4 cup frosting. Top with third layer, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread remaining frosting (about 2 3/4 cups) over entire cake, making top and sides smooth. Serve immediately, or
27.04.2023 @ 17:19
This is a special occasion cake that we have newly introduced: tall and tender, both exquisite and easy to make. To save the milk chocolate frosting from being too greasy, we added rich sour cream. Recipe source: Martha Stewart Living, February 2013. 1 hour 20 minutes, 40 minutes, serves 10 to 12. Total time, preparation, yield. Ingredients: 1 1/2 sticks unsalted butter, softened, plus more for pans. 2 1/4 cups all-purpose flour, plus more for pans. 1 1/2 teaspoons baking soda. 2 1/2 teaspoons coarse salt. 1 cup plus 2 tablespoons granulated sugar. 1/3 cup packed light-brown sugar. 1 large egg yolk plus 2 large eggs. 1 tablespoon pure vanilla extract. 1 1/2 cups sour cream. 3/4 cup whole milk. 8 ounces bittersweet chocolate (61% to 70% cacao), chopped. Milk chocolate frosting. Directions: 1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment paper. Butter paper, and flour pans. Whisk flour, baking soda, and salt together in a medium bowl. 2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in egg yolk and eggs, 1 at a time, then beat in vanilla. Gradually mix in flour mixture, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate. 3. Divide batter between pans, and smooth with an offset spatula. Bake until deep golden brown and a toothpick inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks for 20 minutes. Invert cakes onto racks, remove parchment, and let cool completely, topside up. 4. Using a serrated knife, halve each cake horizontally. Place 1 bottom layer on a plate or cake stand, and spread with 3/4 cup frosting. Repeat with second layer and another 3/4 cup frosting. Top with third layer, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread remaining frosting (about 2 3/4 cups) over entire cake, making top and sides smooth. Serve immediately, or