Read Rose's Heavenly Cakes Online
Authors: Rose Levy Beranbaum
Rose's Heavenly Cakes (55 page)
Special Equipment
16 cupcake liners, coated with baking spray with flour, set in muffin pans or custard cups
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 Cocoa and Water
In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place in the refrigerator. Bring to room temperature before proceeding.
Mix the Liquid Ingredients
In a small bowl, whisk the eggs, the 3 tablespoons of water, and the vanilla just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and chocolate mixture and 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. Use a number 30 ice cream scoop or a spoon to place the batter (1.7 ounces/50 grams) into the prepared cupcake liners, smoothing the surfaces evenly with a small metal spatula. The liners will be about three-quarters full.
Bake the Cupcakes
Bake for 20 to 25 minutes, or until a wire cake tester inserted in the centers comes out clean and cupcakes spring back when pressed lightly in the centers.
Cool the Cupcakes
Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
14 to 16 cupcakes
20 to 25 minutes
The most versatile of all the layer cakes in
The Cake Bible
is ideally suited to cupcake size.
Volume | Ounce | Gram | |
3 large egg whites, at room temperature | ¼ cup plus 2 tablespoons (3 fluid ounces) | 3.2 | 90 |
milk | 2/3 cup (5.3 fluid ounces), divided | 5.6 | 160 |
pure vanilla extract | 1½ teaspoons | . | . |
cake flour (or bleached all-purpose flour) | 2 cups (or 1¾ cups), sifted into the cup and leveled off | 7 | 200 |
superfine sugar | 1 cup | 7 | 200 |
baking powder | 2¼ plus 1/8 | . | . |
salt | ½ teaspoon | . | . |
unsalted butter (65° to 75°F/19° to 23°C) | 8 tablespoons (1 stick) | 4 | 113 |
Special Equipment
15 cupcake liners set in muffin pans or custard cups
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 Liquid Ingredients
In a small bowl, whisk the egg whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.
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 remaining milk and 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. Use a number 30 ice cream scoop or a spoon to place the batter (1.7 ounces/50 grams) into the prepared cupcake liners, smoothing the surfaces evenly with a small metal spatula. The liners will be about three-quarters full.
Bake the Cupcakes
Bake for 20 to 25 minutes, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.
Cool the Cupcakes
Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
2 cups/about 15.7 ounces/448 grams
When prepared with golden syrup, this silky buttercream is especially lovely.
Volume | Ounce | Gram | |
about 3 large egg yolks | 3½ tablespoons (1.7 fluid ounces) | 2 | 56 |
superfine sugar | ¼ cup plus 2 tablespoons | 2.6 | 75 |
golden syrup or corn syrup | ¼ cup (2 fluid ounces) | 3 | 85 |
lemon juice, freshly squeezed | 1 teaspoon | . | . |
unsalted butter (65° to 75°F/19° to 23°C) | 16 tablespoons (2 sticks) | 8 | 227 |
pure vanilla extract | 1 teaspoon | . | . |
Prepare the Eggs
In the bowl of a stand mixer fitted with the whisk beater, or in a medium bowl with a handheld mixer, beat the yolks on high speed until light in color.
Mix the Liquid Ingredients
Have ready a 1-cup heatproof glass measure, coated lightly with nonstick cooking spray.
In a small saucepan, preferably nonstick, combine the sugar, golden syrup, and lemon juice. Using a silicone spatula, stir until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to bubble around the edges. Stop stirring completely and continue cooking for a few minutes until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.
Make the Buttercream
If using a stand mixer, with the mixer off to keep the syrup from spinning onto the sides of the bowl, add the syrup to the yolks. Begin by pouring in a small amount of syrup. Immediately beat on high speed for 5 seconds. Add the remaining syrup the same way in three parts. For the last addition, use a silicone scraper to remove the syrup clinging to the glass measure and scrape it against the beater. If the syrup has hardened before most of it has been poured, soften it to pouring consistency for a few seconds in the microwave.
If using a handheld mixer, beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl.
Continue beating on high speed for 5 minutes. Allow it to cool completely. To speed cooling, place the buttercream in an ice water bath (see
Water Baths
) or the refrigerator, stirring occasionally.
When the outside of the bowl feels cool, beat in the butter by the tablespoon on medium-high speed. The buttercream will not thicken until almost all of the butter has been added. Add the vanilla and beat on low speed until incorporated.
Place the buttercream in an airtight bowl. Use it at once or set it aside for up to 4 hours (it will have a slight crunch until it stands for several hours). If keeping it longer than 4 hours, refrigerate it. Bring to room temperature before using to prevent curdling and rebeat to restore the texture.
Beat in ¼ cup/2.7 ounces/76 grams of lekvar (see
Chocolate Apricot Roll with Lacquer Glaze
) or heated, strained apricot preserves.
Beat in 3 ounces melted and cooled dark chocolate, 60% to 70% cacao.
Beat in 2 tablespoons coffee extract or 1 tablespoon Medaglia D'Oro instant espresso powder dissolved in ½ teaspoon boiling water.
Beat in ¼ teaspoon pure lemon oil (see
Oils
).
Beat in 2 tablespoons orange flower water (see Kalustyan's, in
Ingredients Sources
) and ¼ teaspoon orange oil (see
Oils
).
Beat in ¼ cup/2 fluid ounces/2.3 ounces/65 grams raspberry sauce (see
Moist Chocolate Raspberry Génoise
).
Beat in 1/3 cup/3.3 ounces/95 grams Seedless Strawberry Butter by American Spoon Foods (see
Ingredients Sources
), or other tart strawberry preserves that have been strained.
Highlights for Success
The sugar syrup must be boiling all over before pouring it into the eggs for it to thicken properly.
The egg/syrup mixture must be completely cool to the touch before adding the butter.
For the finest crystal structure, be sure to use superfine sugar.
almost 1 cup/7.6 ounces/216 grams
The flavor of this frosting is reminiscent of cheesecake. No sugar is added because the sugar contained in the white chocolate is just enough to sweeten the frosting. It has a lovely ivory color and wonderful consistency for piping. This recipe is also offered in larger quantity (see
Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting
).
Volume | Ounce | Gram | |
white chocolate containing cocoa butter, chopped | . | 3 | 85 |
cream cheese (65° to 70°F/19° to 21°C) but still cool | . | 4 | 113 |
unsalted butter, softened but still cool (65°F/19°C) | 2 tablespoons | 1 | 28 |
crème fraîche or sour cream | ½ tablespoon | 0.2 | 7 |
vanilla or almond extract | 1/8 teaspoon | . | . |
Melt the White Chocolate
Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).
Remove the chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
Make the Frosting
In a food processor, process the cream cheese, butter, and crème fraîche for a few seconds until smooth and creamy. Scrape down the sides of the bowl. Add the cooled melted white chocolate and pulse it in a few times until smoothly incorporated. Add the vanilla or almond extract and pulse it in.
2¼ cups plus 2 tablespoons/17.6 ounces/500 grams
This is my favorite chocolate buttercream because it can hold the largest amount of chocolate; is quick, easy, and foolproof to prepare; and has a light texture but more body than an egg yolk buttercream. It is the color of rich milk chocolate.
Volume | Ounce | Gram | |
dark chocolate, 60% to 70% cacao, chopped | . | 5 | 142 |
unsalted butter, preferably high fat (65° to 75°F/19° to 23°C) | 16 tablespoons (2 sticks) | 8 | 227 |
2 large eggs whites, at room temperature | ¼ cup (2 fluid ounces) | 2 | 60 |
cream of tartar | ¼ teaspoon | . | . |
superfine sugar | ½ cup | 3.5 | 100 |
Melt the Chocolate
Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).
Remove the chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
Beat the Butter
In the bowl of a stand mixer fitted with the whisk beater (if you have two mixer bowls), or in a medium bowl with a handheld mixer, beat the butter on medium-high speed until smooth and creamy.
Beat the Egg Whites
In the bowl of the stand mixer fitted with the clean whisk beater, beat the egg whites on medium speed until frothy. With the beater off, add the cream of tartar. Beat until soft peaks form when the beater is raised. Gradually beat in the sugar until stiff peaks form when the beater is raised slowly.