Bon Appetit Desserts (26 page)

3
ADD THE CRUMB COAT:
Spread a thin layer of frosting over the entire cake [3], then chill the cake until the frosting is cold. Don’t worry if the cake doesn’t look attractive; the crumb coating is simply used to glue any loose cake crumbs to the cake’s surface to make it easier to apply the final coating of frosting. (Not all recipes call for this step.)

4
FROST:
Finally, spread the remaining frosting decoratively over the sides and top of the cake [4]. Setting the cake on a cake turntable or lazy Susan and using a long offset spatula will help you create a perfectly smooth finish.

Cappuccino-Chocolate Layer Cake

For more roasted-coffee flavor, instant espresso powder could substitute for the instant coffee powder in both the cake and the frosting.
12 servings

6 tablespoons water

3 tablespoons sugar

1 tablespoon instant coffee powder

4 ounces unsweetened chocolate, chopped

2 cups unbleached all purpose flour

1½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

1½ cups whole milk

2 teaspoons instant coffee powder

2 cups sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

2 teaspoons vanilla extract

Fudge Frosting (see recipe)

COFFEE SYRUP:
Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee powder dissolve. Let cool.

DO AHEAD:
Can be made 2 days ahead. Cover and chill.

CAKE:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Dust pans with flour. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.

Sift flour, baking powder, cinnamon, and salt into medium bowl. Stir milk and coffee powder in another medium bowl until coffee dissolves. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Beat in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper and cool completely.

Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons coffee syrup. Spread ¾ cup Fudge Frosting over. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup, and ¾ cup frosting each time. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake.

DO AHEAD:
Can be made 1 day ahead. Cover and let stand at room temperature.

Fudge Frosting

Allow enough time, one to two hours, to chill the frosting so that it’s firm enough to spread.
Makes about 4 cups

¾ cup (1½ sticks) unsalted butter

¾ cup sugar

¾ cup half and half

4 teaspoons instant coffee powder

6 ounces unsweetened chocolate, chopped

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 teaspoon vanilla extract

2½ cups powdered sugar

4 teaspoons ground cinnamon

Combine butter, ¾ cup sugar, half and half, and coffee powder in large saucepan. Stir over medium heat until sugar and coffee powder dissolve and mixture comes to simmer. Remove from heat. Add both chocolates; whisk until melted and smooth. Whisk in vanilla. Transfer chocolate mixture to large bowl. Sift in powdered sugar and cinnamon; whisk to blend. Chill just until firm enough to spread, stirring occasionally, about 1½ hours.

DO AHEAD:
Can be made 1 day ahead. Press plastic wrap onto surface of frosting and keep chilled. Let stand at room temperature until soft enough to spread before using.

Chocolate Cake with Fleur de Sel-Caramel Filling

This grand four-layer chocolate cake is filled with both chocolate ganache and salted caramel and is worthy of the most celebratory occasion. Fleur de sel, a type of sea salt, is available at some supermarkets, specialty foods stores, and natural foods stores. It is smooth and pure, without any chemical aftertaste. For tips on piping the ganache, see page 38.
12 servings

1 cup sugar

¼ cup water

2 tablespoons light corn syrup

½ cup heavy whipping cream

¼ cup (½ stick) unsalted butter, diced

¼ cup crème fraîche or sour cream

½ teaspoon fresh lemon juice

Large pinch of fine fleur de sel plus additional for assembling

1½ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 cups heavy whipping cream

2 cups sugar

1¾ cups unbleached all purpose flour

¾ cup natural unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup whole milk

2 large eggs

½ cup (1 stick) unsalted butter, melted, cooled

1 cup hot water

1 tablespoon instant espresso powder or instant coffee powder

1¼ cups almonds, toasted, coarsely chopped, divided

CARAMEL FILLING:
Stir sugar, ¼ cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool caramel completely.

DO AHEAD:
Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

GANACHE FILLING AND FROSTING:
Place chocolate in large bowl. Bring cream to simmer in medium saucepan. Pour cream over chocolate; let soften 1 minute. Whisk until chocolate is melted and smooth. Cool, then cover and chill overnight.

DO AHEAD:
Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.

CAKE:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter paper and dust pan with flour.

Sift sugar, flour, cocoa, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes; turn out onto racks. Peel off parchment and cool completely.

Using long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread ½ cup room-temperature ganache over. Spoon ¾ cup ganache into pastry bag fitted with ¼-inch plain round tip. Pipe ring of ganache around edge of layer. Spread ¼ cup room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining ganache over top and sides of assembled cake. Press remaining almonds onto sides.