Read Rose's Heavenly Cakes Online
Authors: Rose Levy Beranbaum
Rose's Heavenly Cakes (23 page)
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 50 to 65 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. If using a metal pan, the cake will take the shorter baking time.
Cool and Unmold the Cake
If using the silicone pan, remove it still on the baking sheet and set the sheet on a wire rack. (Avoid disturbing the cake until it is no longer hot in order to prevent the sides from collapsing.) Cool the cake in the pan for 1 hour, or until completely cool. Cool for 15 minutes if using the metal pan. Unmold the cake onto a serving plate.
Décor
For a simple presentation, dust the cake with cocoa or powdered sugar, if desired. Or, for something more dramatic, decorate the cake with a marzipan candle inserted in the center (see
Marzipan Candles
). When serving, slice the candle lengthwise into very thin slices and drape a slice over each piece of cake.
12 to 14
50 to 60 minutes
Dense, tender, and very chocolaty, this fabulous cake melts in your mouth. It was inspired by my love of the
Golden Lemon Almond Cake
. Instead of almonds and lemon syrup, it contains walnuts and cocoa syrup. This cake is delicious eaten out of hand, in a large bowl with a scoop of espresso ice cream, or plated with zigzag squiggles of
Caramel Ganache
.
Volume | Ounce | Gram | |
walnut halves | 2/3 cup | 2.3 | 66 |
sour cream | 1 cup | 8.5 | 242 |
unsweetened (alkalized) cocoa powder | ¾ cup (sifted before measuring) | 2 | 56 |
3 large eggs, at room temperature | ½ cup plus 1½ tablespoons (4.7 fluid ounces) | 5.3 | 150 |
pure vanilla extract | 2 teaspoons | . | . |
bleached all-purpose flour | 2 cups (sifted into the cup and leveled off) | 8 | 228 |
turbinado sugar | 1¼ cups | 8.7 | 250 |
baking powder | 1¼ teaspoons | . | . |
baking soda | ½ teaspoon | . | . |
salt | ¾ teaspoon | . | . |
unsalted butter (65° to 75°F/19° to 23°C) | 16 tablespoons (2 sticks) | 8 | 227 |
Special Equipment
One 10-cup metal fluted tube pan, coated with baking spray with flour
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).
Toast and Grind the Walnuts
Spread the walnuts evenly on a baking sheet and bake for about 7 minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Turn the walnuts out onto a clean dish towel and roll and rub them around to loosen the skins. Discard the skins and cool completely. In a food processor, pulse them until they are medium fine. If they start to become a little pasty, add ½ cup of the flour. (If you don't like the texture of nuts in cake, if chopped fine you'll have the enhanced chocolate flavor and no perception of nuts.)
Mix the Cocoa and Liquid Ingredients
In a medium bowl, stir, then whisk the sour cream, cocoa, eggs, and vanilla until the consistency of slightly lumpy muffin batter.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the ground walnuts, flour, sugar, baking powder, baking soda, and salt on low speed for about 30 seconds. Add the butter and half the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl. With the mixer off between additions, add the remaining cocoa mixture in two parts, starting on medium-low speed and gradually raising the speed to medium. Beat on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 50 to 60 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. An instant-read thermometer inserted in the center should read 205° to 210°F/95° to 100°C.
Make the cocoa syrup shortly before the cake is finished baking.
2/3
cup/5.3 fluid ounces/6 ounces/170 grams
Volume | Ounce | Gram | |
unsweetened (alkalized) cocoa powder | ¼ cup (sifted before measuring) | 0.7 | 19 |
sugar | 1/3 cup | 2.3 | 66 |
boiling water | 1/3 cup (2.2 fluid ounces) | 2.7 | 79 |
pure vanilla extract | ¾ teaspoon | . | . |
walnut liqueur or Kahlúa (optional) | 4 teaspoons | 0.7 | 21 |
Make the Cocoa Syrup
In a small saucepan, whisk together the cocoa and sugar. Add a small amount of the boiling water and whisk until all of the mixture is moistened. Whisk in the remaining boiling water.
Bring the mixture to a full rolling boil over low heat, stirring often. Remove it from the heat and allow it to cool slightly. Whisk in the vanilla and liqueur, if using, and use while still hot (or reheat) to brush on the cake. If necessary, add water to equal 2/3 cup of syrup.
Apply the Syrup and Cool and Unmold the Cake
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wooden skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Drape plastic wrap over the cake in the pan, overhanging the pan by a few inches. Place a 9-inch cardboard round or plate on top of the plastic wrap and invert the cake. Remove the pan and flatten the plastic wrap overhang onto the work surface. Brush the top and sides of the cake with the remaining syrup. Bring up the sides of the plastic wrap to apply any little puddles of syrup to the cake. Cool completely. When ready to serve, invert the cake onto another cardboard round or plate lined with plastic wrap. Gently remove the plastic wrap sticking to the cake, being careful not to tear or break off any of the fragile edges of the cake, and reinvert the cake onto a serving plate.
16 to 20
45 to 55 minutes
This is one of my all-time favorite cakes, and I worked long and hard to strike the right balance of sugar and spice. The cake was inspired by my dear friend David Shamah after I ate it every time I visited his former restaurant Back to Nature in Brooklyn. It's delicious either cold or at room temperature.
Volume | Ounce | Gram | |
unbleached all-purpose flour | 2 2/3 cups (sifted into the cup and leveled off) | 10.5 | 300 |
baking powder | 1½ teaspoons | . | . |
baking soda | 1 teaspoon | . | . |
salt | 1 teaspoon | . | . |
unsweetened (alkalized) cocoa powder | 1 tablespoon | . | . |
cinnamon | 2 teaspoons | . | . |
granulated sugar | 1½ cups | 10.5 | 300 |
light brown sugar, preferably Muscovado | ½ cup minus 2 teaspoons, firmly packed | 3.5 | 100 |
canola or safflower oil, at room temperature | 1¼ cups (10 fluid ounces) | 9.5 | 269 |
4 large eggs, at room temperature | ¾ cup (6 fluid ounces) | 7 | 200 |
pure vanilla extract | 2 teaspoons | . | . |
coarsely shredded carrots | 3 cups, firmly packed | 1 pound | 454 |
raisins, tossed with 2 teaspoons flour (optional) | 1 cup | 5 | 142 |
Special Equipment
Two 9 by 2-inch round cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa, and cinnamon. Sift the flour mixture onto a large piece of parchment.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, beat the granulated sugar, brown sugar, oil, eggs, and vanilla on medium speed for 1 minute, or until well blended. Add the flour mixture and beat on low speed for about 20 seconds, just until incorporated. Add the carrots and half the raisins, if using, and beat for another 12 seconds. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surfaces evenly with a small offset spatula. Each will be just under half full (28 ounces/800 grams). If using them, scatter the remaining raisins evenly on top of the batter in each pan. Use the back of a fork to push them gently into the batter.
Bake the Cakes
Bake for 45 to 55 minutes, or until a wire cake tester inserted in the centers comes out clean and the cakes spring back when pressed lightly in the centers. The cakes should just start to shrink from the sides of the pans.