Birthday cake recipe
My personality falls somewhere around type A-. I like order, organization, a moderate routine and things done right, but only to a certain extent. My bed is made before I leave my room in the morning, I could tell you every item in my fridge and in what order I need to use said items to not waste any food, I give copies of my travel documents to my parents before I leave the country, I have never run out of gas, missed an appointment or been late on a payment. On the contrary, I have a terrible habit of not always putting on my seatbelt and exceeding the speed limit. I've been known to go days without drinking water. I choose which rules do and do not apply to me, hate reading or listening to directions and am a terrible measurer (which makes writing a cookbook sort of interesting).
I have been wanting to make a layer cake for quite some time, it even made my list of 'things to do before I turn 30', so I set out to cross that off my list while I still have a few years to perfect the goal. My discretion in baking, as it is more about perfection, is typically off (see paragraph 1). It is not a science I am invested in. I did however want this cake to be my own, so I flipped through numerous books comparing ratios of liquid to dry to cocoa, to make sure that with my expectations and friends coming over to celebrate my birthday, it would at least hold itself together. I tried to lighten it up as much as I could, but I didn't want to take too many risks - a layer cake is kind of an investment, not the time to get hard pressed on caloric content. So I gladly spent my birthday afternoon, in the kitchen, measuring and taking careful note of my baking project. I settled right in to that A- spot, allowing myself freedom with ingredients while conceding to the ratio I'd studied.
Myself and the blog share the same birthday, so as fun as it's been celebrating with my sweet husband, family and friends, I am also so grateful that you are here. This space is responsible for creativity, encouragement and new friendships for me, and the community continues to amaze me. You are wonderful people. Thank you. I wish I could share cake with you.
COCOA LAYER CAKE WITH BLACKBERRIES + MASCARPONE CREAM
Makes one 9'' Layer Cake
You can make the pastry cream a day or two in advance to get ahead. I frosted my cake about three hours before I served it and it held just fine in the fridge. If I were to guess, I'd say it would be fine in there for about 6-8 and keeping the integrity of the whipped cream. I am a big fan of muscavado as a natural cane sugar, but light brown sugar is a fine alternative.
Lastly, this cake is on the dense side. The batter is pretty thick and it doesn't cook for long. The filling and whipped cream balance this out, but if you like a more moist cake, swap in oil for the butter. I haven't tested this, but it's worth a shot.
Pastry Cream
1/2 Cup Heavy Cream
1/2 Cup Lowfat Milk
1 Vanilla Bean (or 2 tsp. Vanilla Extract)
4 Egg Yolks
1/4 Cup Natural Cane Sugar
2 Tbsp. Whole Wheat Pastry Flour
2 Tbsp. Unsalted Butter
Pinch of Salt
Cocoa Cake
1/2 Cup Muscavado Sugar
1/2 Cup Butter, room temperature
2 Eggs, lightly beaten
1/2 Cup Agave Nectar
1 1/4 Cup Lowfat Buttermilk
2 tsp. Vanilla Extract
1 Cup Whole Wheat Pastry Flour
1 Cup Unbleached Cake Flour
1/3 Cup Non Alkalized Cocoa Powder
3/4 tsp. Baking Soda
1 tsp. Sea Salt
3 oz. Good Quality Chocolate, chopped well (milk or dark, your choice)
1/3 Cup Blackberry Preserves (I used Bonne Maman)
Mascarpone Whipping Cream
1 Pint / 2 Cups Whipping Cream
1 tsp. Vanilla Extract
1/2 Cup Confectioners Sugar
1/4 Cup Muscavado
Pinch of Salt
8 oz. / 1 Cup Mascarpone Cheese
تعليقات
إرسال تعليق