Rose's Heavenly Cakes (27 page)

Plan Ahead

Compose the cake at least 8 hours ahead.

Special Equipment

For baking the cake: One 10 by 2-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour. (For the sandwich version leave the sides of the pan uncoated.)    |    For molding the cake or sandwich: One 9½- or 9-inch springform pan or expandable flan ring. If using an expandable flan ring, cut a cardboard round the exact diameter of the baked cake    |    For lifting the layers: the loose bottom of a tart pan, a cardboard round, or an open-sided baking sheet

Make the Cake

Make the German Chocolate Cake
Batter
, but replace the cake flour portion with additional bleached all-purpose flour. Make three-quarters of the batter for the ice cream cake or half the batter for the sandwich.

Bake and Cool the Cake

Bake and cool as for the German Chocolate Cake. When completely cool to the touch, cut the cake into two layers. For the ice cream cake version, make the bottom layer about half the thickness of the top layer (as in the photograph). For the ice cream sandwich, cut the cake into two even layers.

Soften the Ice Cream

Remove the ice cream from the freezer to the refrigerator to soften until it is a spreadable consistency (1 to 1½ hours depending on the temperature of the freezer and refrigerator). Alternatively, use a microwave, with 4-second bursts, to speed softening, then empty the softened ice cream into a larger chilled metal bowl and stir it to equalize the consistency.

Compose the Cake or Sandwich

Set the bottom layer into the prepared pan. If it is slightly larger than the pan, it will compress to fit or you can trim it, if necessary. If you are working in a warm room, set the pan into a slightly larger silicone pan or wrap the bottom of the pan with aluminum foil and set it in a large pan surrounded by ice cubes to keep the ice cream from melting.

Spread the ice cream in an even layer on top of the cake layer, using a small offset spatula. Set the other cake layer on top of the ice cream. Coat a piece of plastic wrap lightly with nonstick cooking spray and place it directly on top of the cake. Press firmly down on it. Cover the pan tightly with another piece of plastic wrap and immediately set it in the freezer for a minimum of 8 hours, or until frozen through. It keeps for 3 months.

Unmold the Cake

Wipe the sides of the pan with a hot, damp towel and remove the sides. Dust with cocoa, if desired. If you are serving the entire cake, allow it to soften for a minimum of 10 minutes before cutting. If you want to serve only a few pieces, cut them right away with a chef's knife. Dip the knife in very hot water between cutting each slice. (Return the rest of the cake to the freezer: Wrap it well in plastic wrap and set it in a freezer-weight resealable plastic bag.) Allow the slices to soften for an additional 10 to 15 minutes before serving.

Make the Chocolate Snowball Hot Fudge Sauce

In the top of a double boiler set over hot, not simmering, water, heat the chocolate and butter. (Don't let the bottom of the container touch the water.) Stir often with a silicone spatula until completely melted. Whisk in the cocoa and set aside.

In a small heavy saucepan, heat the sugar and cream over medium heat, stirring until the sugar dissolves. Bring the mixture to the boiling point and then whisk it into the chocolate mixture. Add the vanilla and whisk until smooth. Cover and keep it warm for up to an hour or refrigerate it for up to 2 weeks. Reheat just before pouring it onto the cake or serving as a dipping sauce for the sandwich wedges.

Special Equipment

One 6 by 3-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour. (If you don't have a 6 by 3-inch pan, you can use two 6 by 2-inch round cake pans. The cake will be slightly less dense and fudgy.)

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.

Melt the Chocolate

In a medium bowl, pour the boiling water over the chocolate. Stir occasionally until the chocolate is melted and smooth. Cover with plastic wrap to prevent evaporation and cool until it is no longer warm to the touch but is still fluid. Stir in the vanilla.

Mix the Dry Ingredients

In a medium bowl, sift together the sugar, flour, cocoa, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the whisk beater, beat the egg on high speed until thickened and light in color, about 3 minutes. Lower the speed to medium and slowly add the oil to emulsify the egg. Beat in the buttermilk and melted chocolate mixture until well combined.

Add the flour mixture and beat on low speed for a few seconds until the dry ingredients are moistened. Scrape down the sides and bottom of the bowl. Raise the speed to medium-high and beat for 2 minutes. The batter will be thick and shiny. Using a silicone spatula, scrape the batter into the prepared pan or divide it evenly between the two pans, and smooth the surfaces with a small offset spatula. In two pans, each will be almost half full (12.6 ounces/358 grams).

Bake the Cake

Bake for 55 to 65 minutes (25 to 35 minutes if using two pans), or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. An instant-read thermometer inserted in the center will register about 200°F/93°C.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the cake and the pan, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Remove the parchment and immediately reinvert the cake so that the top side is up. Cover the top with a piece of plastic wrap to keep the upper crust soft. Cool completely.