Tiramisu Cake
Chocolate Cake IV
these cakes required lots, and LOTS of chocolate!!!
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Tiramisu Cake:
For the cake:
2 cups cake flour
2 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1 1/4 sticks butter at room temp.
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 tsp. vanilla extract
3/4 cup buttermilk
Sift together flour, baking powder, baking soda, salt. In a mixer, cream the butter and sugar. Add the eggs one a time, plus yolk, beating well after each addition. Reduce the mixer speed and alternatively add the flour mixture and the buttermilk. Begin and end with the dry ingredients.
Pour into 2 greased 9 inch baking pans, and bake at 350 for 30 minutes.
For the espresso syrup:
mix together 1/2 cup water and 1/3 cup sugar in a saucepan and heat just to a boil. Remove from heat and add 1 Tb. coffee liqueur.
For the filling and frosting:
8 oz. mascarpone
1/2 cup powdered sugar
1 1/2 tsp. vanilla
1 Tb. coffee liqueur
1 cup cold heavy cream
2 1/2 oz. bittersweet chocolate, finely chopped
Cream together the mascarpone, sugar vanilla and liqueur in a large mixing bowl, until smooth.In a separate bowl, whip the heavy cream to firm peaks. With a light touch, fold the cream into the mascarpone mixture.
To assemble the cake:
Remove the crowns of the cakes to make them flat, place one cake on a plate and soak the layer with the espresso syrup. Smooth some of the mascarpone cream over, gently press the chopped chocolate on top of it. Top it with the other cake, pour the remaining of the espresso syrup.
For the frosting, dissolve 1 tsp. espresso powder and 1 tsp hot water and add to the remaining mascarpone and spread over the side and top of the cake. Decorate with dusted cocoa powder if wanted.
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Chocolate Cake IV:
Ingredients:
PAM Original No-Stick Cooking Spray
PAM Original No-Stick Cooking Spray
CRISCO Vegetable Shortening
1/2 (4-ounce) semisweet chocolate baking bar, chopped
1/2 (4-ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed DOMINO Light Brown Sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Garnish: dark chocolate curls
Preparation
Preparation
1. Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
2. Melt chocolates in a small saucepan over low heat, stirring until smooth.
3. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
4. Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing* Spread half of Mocha-Chocolate Cream Filling* evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
Yield
Makes 12 to 14 servings
2. Melt chocolates in a small saucepan over low heat, stirring until smooth.
3. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
4. Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing* Spread half of Mocha-Chocolate Cream Filling* evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
Yield
Makes 12 to 14 servings
Coffee Liqueur Ganache Icing
Ingredients:
3 (4-ounce) bittersweet chocolate baking bars, finely chopped 1 1/4 cups whipping cream 1 tablespoon butter 2 tablespoons coffee liqueur
Preparation
3 (4-ounce) bittersweet chocolate baking bars, finely chopped 1 1/4 cups whipping cream 1 tablespoon butter 2 tablespoons coffee liqueur
Preparation
1. Place chocolate in a bowl.
2. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let mixture stand 45 minutes or until spreading consistency.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.
Yield
Makes 2 cups
2. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let mixture stand 45 minutes or until spreading consistency.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.
Yield
Makes 2 cups
Mocha-Chocolate Cream Filling
Ingredients:
5 tablespoons all-purpose flour 2 tablespoons unsweetened cocoa 2 tablespoons instant coffee granules 1 cup half-and-half 1 cup butter, softened 1 cup DOMINO 10X Confectioners Sugar 1 teaspoon vanilla extract
Preparation
5 tablespoons all-purpose flour 2 tablespoons unsweetened cocoa 2 tablespoons instant coffee granules 1 cup half-and-half 1 cup butter, softened 1 cup DOMINO 10X Confectioners Sugar 1 teaspoon vanilla extract
Preparation
1. Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is the consistency of whipped cream.
Yield
Makes 1 1/2 cups
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is the consistency of whipped cream.
Yield
Makes 1 1/2 cups
WHEW! enjoy (i like the Tiramisu cake best!!!)
God Bless
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