Maida Heatter's Book of Great Chocolate Desserts (15 page)

To assemble the cake: Prepare a large, flat cake plate by lining the sides with four strips of aluminum foil. (For this recipe it is better to use foil than wax paper because the kirsch syrup and the whipped cream might wet the paper and wet wax paper could tear.)

With a pastry brush, brush loose crumbs off the sides of the cake. Now the cake will be cut horizontally to make two layers. Mark a few spots on the sides of the cake with toothpicks to indicate the middle. If you have a cake-decorating turntable or a lazy Susan place the cake on it— it is easier to cut this large cake evenly if you can rotate it. And it is easier to cut with a long serrated bread knife. Carefully cut through the middle, making two even layers.

Place the bottom layer cut side up on the cake plate, checking to be sure that the aluminum foil strips touch the cake all around.

Brush the bottom layer with half of the kirsch syrup.

If the cherry filling has stiffened too much, stir in very little (1 to 2 teaspoons) of the additional kirsch.

Place all of the cherry filling on the cake, moving the cherries around to make an even layer—and keeping the cherries about ½ inch away from the edges.

Spread some of the whipped cream about ⅓ to ½ inch thick over the cherries.

Cover with the second layer of cake, placing it cut side down.

Brush the top with the remaining kirsch syrup.

Cover the top and sides of the cake with the remaining whipped cream. Or reserve about 2 cups of the cream for decorating. Spread the cream smooth.

If you have used all of the cream and are not going to decorate the cake, the cream may be smoothed or it may be shaped into swirls with the back of a spoon or with a rubber spatula.

If you have reserved some cream for decorating, fit a pastry bag with a large star-shaped tube (about #7 or #8), fold down a deep cuff on the outside of the bag, place the cream in the bag, unfold the cuff and twist the top of the bag closed. Form twelve large rosettes close to the edge of the cake. And one in the middle.

Although the traditional decoration for this cake is rococo, elaborate and busy, I think that just a few small shavings of chocolate sprinkled over each rosette is enough. And possibly a glaceed red cherry over the chocolate shavings on top of each rosette.

Remove the foil strips by pulling each one out toward a narrow end.

Refrigerate for the better part of a day. It should have time to mellow (it gets better), but whipped cream is not as light and delicious if it stands overnight.

New Orleans Chocolate Layer Cake

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Recently my husband and 1 had dinner at a seafood restaurant in New Orleans. We struck up a conversation with a delightful couple at an adjoining table and were very flattered when they suggested cake and coffee at their house. The house was fabulous—it had been in the family for many generations. Ditto the cake—which it appeared they just happened to have on hand, although it looked like something for an important occasion (that is Southern hospitality). I was told that the recipe had never been given out before; here it is.

It is a large, dramatic two-layer dark-chocolate sour-cream cake with a thick layer of a creamy chocolate pudding-like filling and whipped cream icing.

It is best to fill and ice this cake the day it is served.

CAKE

4 ounces (4 squares) unsweetened chocolate

¼ pound (1 stick) sweet butter

½ cup sour cream

1½ teaspoons baking soda

2 cups granulated sugar

½ teaspoon vanilla extract

¼ teaspoon salt

2 eggs (graded large or extra-large)

2 cups sifted all-purpose flour

1 cup boiling water

Adjust rack to center of the oven and preheat oven to 350 degrees. Butter two 9-inch round layer-cake pans and line them with baking-pan liner paper
or wax paper cut to fit. Butter the paper and dust the inside of the pan with flour, invert and tap to shake out excess. Set the pans aside.

Place the chocolate and butter in a small, heavy saucepan over low heat and stir frequently until melted and smooth.

When the chocolate is almost melted stir the sour cream and baking soda together in a small bowl and set aside.

When the chocolate and butter are melted transfer to the large bowl of an electric mixer. Add the sugar, vanilla, and salt and beat just to mix. Then add the eggs one at a time, beating until mixed after each addition. Mix in the sour cream and baking soda and then, on low speed, add the flour, scraping the bowl with a rubber spatula and beating only until smooth. Now, on the lowest speed, very gradually add the boiling water, scraping the bowl and beating only until smooth.

The mixture will be thin. Pour half of it into each of the prepared pans.

Bake for 25 to 28 minutes until the tops spring back lightly when gently pressed with a fingertip.

Cool the layers in the pans for 10 minutes. Then with a small, sharp knife cut around each layer to release. Cover with a rack, invert, remove pan and paper lining, cover with another rack and invert again to cool right side up.

(These layers might stick to the racks as they cool. After they have cooled for about 10 minutes on the racks, cover each layer with another rack, invert for a moment just to release, and then replace right side up to finish cooling.)

CHOCOLATE FILLING

2 cups milk

2 ounces (2 squares) unsweetened chocolate

1 tablespoon (1 envelope) unflavored gelatin

¼ cup cold water

⅓ cup sifted all-purpose flour

1 cup less 2 tablespoons granulated sugar

2 egg yolks

½ teaspoon vanilla extract

Pinch of salt

Scald the milk in a small, uncovered, heavy saucepan over moderate heat.

Meanwhile, place the chocolate in the top of a small double boiler, cover, and place over hot water on low heat to melt. When the chocolate is melted, remove it from the hot water and set aside uncovered.

Sprinkle the gelatin over the cold water in a small custard cup and let stand.

In the top of a large double boiler, off the heat, stir together the flour and sugar.

When the milk is scalded (when it has a slightly wrinkled skin on top) gradually add it to the flour and sugar mixture, stirring well to keep the mixture smooth. Place over hot water in the bottom of the double boiler on moderate heat. Stir constantly and scrape around the bottom and sides of the pot with a rubber spatula until the mixture thickens to the consistency of a thin cream sauce. Cook, stirring, for about 5 minutes more.

Stir the yolks lightly in a mixing bowl just to mix. Very gradually add about half of the hot milk mixture, stirring constantly, and then add the yolks to the remaining milk. Stir well and place over hot water again. Cook, stirring, for 2 minutes.

Remove from the heat. Add the softened gelatin and stir to melt the gelatin, then stir in the chocolate, vanilla, and salt. (If you wish, the mixture may be strained but it is not essential.)

Place some ice and water in a large bowl and place the pan of filling into the ice water. Stir occasionally
at first until cool; then stir more frequently but gently until the filling is thick enough to spread—it should be like a very thick mayonnaise—it must be stiff enough not to run when it is spread on the cake.

While the filling is chilling prepare a large, flat cake plate or serving board by placing four strips of wax paper around the outer edges.

Place one layer upside down on the plate. Check to see that it is touching the paper all around.

If you have a cake-decorating turntable or a lazy Susan place the cake plate on it.

Spread the thick filling smoothly over the cake—do not spread it beyond the edges. It will be almost 1 inch thick. Then place the other layer right side up over the filling.

Refrigerate.

WHIPPED CREAM ICING

2 cups heavy cream

⅓ cup strained confectioners sugar

Scant 1 teaspoon vanilla extract

In the small bowl of the electric mixer (the bowl and beaters should be chilled), whip the above ingredients until they are thick enough to spread. (As a safety precaution against overwhipping it is a good idea to finish the whipping with a wire whisk.)

Spread the cream over the sides and then over the top—it will be a thick layer. It may be spread smooth or into swirls and peaks.

This does not need any decoration, but it is a perfect background for anything you might want to do—a ring of Chocolate Curls (see page 264) or Chocolate Cones (see page 266) or Chocolate Leaves (see page 264) around the top looks great.

Carefully remove the wax paper strips by pulling each one out toward a narrow end.

The cake should be refrigerated for at least an hour or so before serving; whipped cream is not as light and delicious if it stands overnight.

County-Fair Chocolate Layer Cake

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ORTIONS

A dark and tender two-layer cocoa cake with a luscious dark chocolate filling and icing, that stays rather soft and creamy. It is over 4 inches high and is quite easy for such an impressive and delicious cake.

COCOA CAKE LAYERS

2 cups sifted cake flour

1 teaspoon baking soda

½ teaspoon salt

6 tablespoons strained unsweetened cocoa powder (preferably Dutch process)

¼ pound (1 stick) sweet butter

1 teaspoon vanilla extract

1¼ cups granulated sugar

2 eggs (graded large)

1 cup milk

Adjust rack to center of the oven and preheat oven to 350 degrees. Butter two 8-inch round layer-cake pans, dust them with flour, invert and tap lightly to shake out excess, and then set aside.

Sift together the flour, baking soda, salt, and cocoa and set aside.

In the large bowl of an electric mixer cream the butter. Add the vanilla and then the sugar and beat well. Beat in the eggs one at a time, scraping the bowl with a rubber spatula and beating well after each addition.

On low speed add the sifted dry ingredients in three additions alternating with the milk in two additions. Scrape the bowl with the spatula and beat only until smooth after each addition.

Divide the batter between the prepared pans and spread smoothly.

Bake for 35 to 40 minutes until the layers just begin to come away from the sides of the pans.

Cool the layers in the pans for 5 to 6 minutes. Then, with a small, sharp knife cut around the sides to release. Cover each layer with a rack, invert, remove the pan, cover with another rack and invert again, leaving the layers right side up to finish cooling.

Prepare a flat cake plate or serving board by placing four strips of wax paper around the outer edges of the plate. Place one cooled cake layer upside down on the plate, checking to see that the papers touch the cake all around.

If you have a cake-decorating turntable or a lazy Susan, place the cake plate on it.

CHOCOLATE ICING

5 ounces (5 squares) unsweetened chocolate

1 cup heavy cream

1¼ cups granulated sugar

¼ pound (1 stick) sweet butter

1 teaspoon vanilla extract

Chop the chocolate into small pieces—it is all right for them to be uneven—and set aside. In a heavy 2½- to 3-quart saucepan stir the cream and sugar to mix. With a wooden or rubber spatula stir over moderate heat until the mixture comes to a boil. Then reduce the heat and let simmer for exactly 6 minutes.

Remove from the heat, add the chocolate, stir until it is melted, then add the butter and stir until it is melted. Add the vanilla and stir.

Partially fill a large bowl with ice and water. Place the saucepan of icing in the bowl of ice water and stir frequently until completely cool. Then stir constantly until the mixture begins to thicken.