Monday, October 13, 2008

eat cake.

yesterday i made a cake. it was good. it was tasty. it was pretty. it was fun. i ate it. you should try it.

recipe:
1.5 cup(s) flour
.667 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
.5 teaspoon(s) salt
.5 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
.75 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk


Directions

Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

Step 1:
Frost Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Step 2: Glaze Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.

hints: I omitted the cocoa in the frosting (i don't think it is really needed and it turns the icing brown.) I put it in the fridge after I put on the frosting (for a while) and then i put it back in the fridge after i put on the glaze. then i stored it in the fridge to keep it moist.... tasty.

6 comments:

Amy said...

Oh my word - that looks fantastic!

Kaymee said...

SO... is there any left?? I can come by :)

Jek said...

and to think that you actually made the one in the picture makes me ill. I thought there is no way that chick made it look that good. then i saw your pillows in the background. by the way those granola bars were sooooooooooooooo good. I meant to call you!1 I am still on bedrest, how about some of that cake???????

kristenita said...

holy crap.

holly said...

This looks DELICIOUS!! I think I will try!

Megan said...

totally gonna try this. looks delish!