Ambitious friday baking ..

 

Alright, I call this is SO AMBITIOUS baking project that I've been thinking for awhile . I found the  recipe from the book that I borrowed from library. Like a little kid want to get test at school, I read the recipe so patiently more than 3 times .. aah.. tough is kind of hard , than I just closed the book. But the cake picture on that book are so awesome, call me all the time ... :p

Today, in a hectic day, I have no idea what is on my mind .. I just grab the ingredients from pantry and start baking. Which is so so so .... wrong !!! because I want to finish everything in a half day, excuse me ... look at those cake.. so messy ... I should bake the cake day a head, so I have enough time to décor without pressure to make my kitchen top clean again .. *sigh*

But ... after all, I am happy ... just can't wait until my cookies (cake) monsters come back home and start to eat them ...


CHOCOLATE COFFEE CAKE with dark chocolate ganache
Ingredients :
For the classic chocolate cake
3/4 cup dark unsweetened chocoa powder
2/3 cup sour-cream or regular plain yoghurt
2 2/3 cups all purpose flour
2 teaspoon baking powder
1 tsp baking soda
1/2 tsp salt
3/4 (1 1/2 sticks) unsalted butter, cut into small cubes
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
1 cup firmly dark brown sugar
3 large eggs, at room temperature
1 tbsp pure vanilla extract

For The Coffee Butercream
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp vanilla extract
3 tbsp coffee extract

For The Chocolate Glaze
8 ounces good - quality dark chocolate, coarsely chopped
3/4 cup (1 1/2 stick) unsalted butter, softened
1 tbsp light corn syrup

MAKE THE CAKE
Preheat the oven to 325 F. Butter 3 8-inch round cake pans, line them with parchment paper and butter the paper. Dust the parchment with flour and knock out the excess flour

In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder and salt together.

Using a standing mixer, beat the butter and shortening together on medium speed until light and fluffy, about 5 minute. Add the sugar and beat for 5 more minute, than add the eggs one at a time, mixing until eggs is incorporated into the mixture. Turn the mixer to low, add the vanilla.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.

Divide the batter among the prepared pans. bake for 35 - 40 minutes.

MAKE THE COFFEE BUTTERCREAM
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milx and cream and cook over medium heat, whisking occasionally. Until the mixture comes to boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (about 9 minutes). Reduce the speed to low, add the butter, mix until throughly incorporate.

Add the vanilla and coffee extract.

TO ASSAMBLE CAKE
Place one cake layer on aserving platter. Trim the top to create a flat surface , and evenly spread about 1 1/4 cups frosting on top. Add next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the side of the cake and put in the refrigerator for 15 minutes. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of cake)
Spread the sides and top of the cake with the remaining frosting. Refrigerated it for 15 minutes to it firm up.

MAKE THE CHOCOLATE GLAZE
Place the chocolate, butter and corn syrup in the top of a double boiler. Stir the mixture until melted and smooth.

Remove from the heat. Drizle glaze over the cake. Refrigerated, the cake for about 15 minutes to set the glazes before serving.

GLAZE THE CAKE
Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake.
Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze.
Remove from the refrigerator, and slowly pour the rest of the glaze over the cake, it should run down the edges in thick stream. You should be able to control the size and length of the stream by the pour. Feel free to experiment , and have no fear in playing around. This is a fun part, and there is no right or wrong way.
Garnish with chocolate beans , i used Ferrerro Rocher.