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Cooked by: Chef / Last Modified: 3/24/2004 / Course: cake / Number of Servings: 12 |
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Directions: Preheat oven to 425F . Cut three 9 inch rounds of parchment paper to line
the bottoms of three 9x2 inch round cake pans. Coat pans with cooking
spray. Line with parchment round; coat parchment with cooking spray.
Flour pans, tapping out excess; set aside.
Sift flour, baking powder, and salt together in a bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the
paddle. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in creme fraiche and vanilla. Add flour
mixture and eggs in alternating additions; mix well, scraping down sides of
bowl as necessary, until batter is smooth.
Reduce speed to low. Pour in melted chocolate in a slow, steady stream;
mix until combined. Remove bowl from mixer, scrape down sides (batter will
be thick). Stir by hand until well combined.
Divide batter among pans, smoothing tops with an offset spatula. Bake
until a cake tester inserted into centers comes out with moist crumbs,
35-40 minutes.
Let cakes cool in pans on wire racks 30 minutes. Un mold cakes; peel off
parchment. Let cakes cool completely.
Trim tops of cakes with a long serrated knife to make the surfaces level.
Using a ruler to measure halfway up sides of 1 cake, insert toothpicks
around cake's middle at 3-inch intervals to mark 2 equal layers. Rest
serrated knife on the toothpicks; halve cake horizontally using a sawing
motion. Carefully slide top cake half onto a cardboard cake round or a
plate. Repeat with remaining 2 cakes.
Put 1 bottom cake half on a cake plate. Using a small offset spatula,
spread 3/4 cup frosting on top. Carefully set top cake half back in place.
Spread 3/4 cup frosting on top. Repeat, stacking remaining 4
cake haves
on top and spreading 3/4 cup frosting between each. (Do not frost top of
last layer).
Spread remaining frosting over top and sides; apply with the offset spatula
using an S motion to create a textured appearance. Cake can be
refrigerated, under a cake dome, up to 3 days; bring to room temperature
before serving.
Tangy Chocolate Frosting:
Sift sugar, cocoa, and salt together in a bowl; set aside. Put cream
cheese and butter in a bowl of an electric mixer fitted with the paddle
attachment. Mix on medium speed until smooth.
Reduce speed to low; gradually mix in sugar mixture. Pour in melted
chocolate in a slow, steady stream. Gradually mix in creme fraiche.
Frosting can be refrigerated, in a airtight container, up to 3 days. Just
before using, bring to room temperature; beat until smooth.
Contributor: Martha Stewart Living February 2005 p 135
Ingredients:
1 71/86 Pound(s) all purpose flour
326/625 Ounce(s) baking powder
839/2413 Ounce(s) salt
4 sticks butter; softened
22 9499/10000 Ounce(s) sugar
1 creme fraiche
3 Teaspoon(s) vanilla
9 eggs
1 1/4 Pound(s) bittersweet chocolate, 70%; melted and cooled
1 tangy chocolate frosting
37 97/175 Ounce(s) powdered sugar
1/2 Cup(s) unsweetened cocoa; good quality
12 Package(s) cream cheese; softened |
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