Post by Laiwing on Oct 27, 2006 12:36:11 GMT -5
I got this recipe out of Alton Brown's baking cookbook, I'm Just Here For More Food. You know, Alton Brown, Good Eats guy? Yeah.
He structures this a little different than most cookbooks, so bear with me here.
The Creamed:
Unsalted butter: 1 stick
Brown Sugar: 383g/13 1/2oz/2 1/4 cups
(ME: I really do suggest weighing the weighable ingredents using metric. I've gotten great results from this book by weighing. All you need is a digital scale. They're not that expensive, and easily avalible. Try and get one with a tare button (Zeros out the scale, great for cancling out the weight of a bowl or something like that) and can easily switch between US and metric)
The Eggs:
Eggs: 3 Large
Vanilia extract: 1 1/2 teaspoons
The Dry Goods:
Unsweetened baking chocolate: 3 squares
All-purpose flour: 305g/10 3/4oz/2 1/4 cups (ALTON'S NOTE: If you want a softer cake, you can substitute 10 ounces of cake flour. I like the AP version better -- It's meatier)
Baking soda: 12g/<1/2oz/2 teaspoons
Salt: 4g/1/8oz/1 teaspoon
The Liquid:
Sour cream 227g/8oz/1 cup FULL FAT
(ME: Trust me on this, don't get skim or any of those other variations. And yes, sour cream is a liquid in this.)
Water: 1 Cup, boiling
The Extras:
Shortening and parchment paper for the pan
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The procedure:
1) Place an oven rack at C (Second from the top) and preheat the oven to 350 degrees F
2) Prep a 9 x3 ince deep round cake pan or a 9 x 13 inch rectangular pan and set aside.
(ME: I really suggest using the parchment. Twice I've forgotten that, and my cake stuck to the bottom like crazy. Just lube up the pan with the shortening, then cut enough parchment to fit into the pan (This is for the rectangle, I can't do the round pan) plus several extra inches. Think of it like a sling. Don't worry, the parchement has silicone in it, so you don't have to worry about burining down your house)
3) Pulverize the chocolate in a food processor until there is nothing but chocolate dust and small chunks. Add the remaining Dry Goods and pulse several times until the chocolate and flour are completely homogenized. Set aside.
4) Beat together the eggs and vanilia extract. Set aside.
5) Assemble all the ingredients, except the water, via the CREAMING METHOD, alternating three doses of the Dry Goods with two doses of the sour cream.
Hi, me again. Okay, at this point in the book, you have to refer back to a flap at the beggining of the chapter. But you guys can't do that, so here's the creaming method on the flap. It's in plain text so it'll be easier to find.
A) Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting. If kitchen temp is over 70 degrees F, chil the mixing bowl.
B) Combine all Dry Goods (except sugar) by pulsing in food processor.
C) In a small bowl, beat eggs together along with any extracts.
D) Using a stand mixer, with the paddle attachment, on medium speed:
Mix the fat(s) alone for a minute to spread them around the bowl.
Add sugar(s) slowly and beat until mixture lightens noticably in texture and increases slightly in volume.
E) Reduce the speed to "stir" and add the eggs very slowly, stoping to scrape down the sides of the bowl as necessary.
F) Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.
G) Stir in any bits and/or pieces (chocolate chips, nuts, etc.).
H) Bake according to the recipe's instructions.
Get that? I hope so, cause we're moving on!
6) With the stand mixer on low, add the boiling water and continue mixing until a loose but uniform batter (with no lumps) is achieved.
7) Pour the batter into the prepared pan and bake for 1/2 hour at 350 degrees F, then reduce the oven to 300 degrees F and bake for another 1/2 hour. The cake is done when the internal temp has reached 175 or 180 degrees. Although a toothpick inserted at mid-radius (Halfway between the edge and the center of the cake) will come out clean, that same toothpick plunged into the center of the cake will come out gooey. Don't mind that... the cake will continue to cook as it cools.
8) Remove the cake from the oven and let it sit in the pan for 15 minutes before turning it out onto a cooling rack. Allow the cake to cool completely before frosting.
9) If you've chosen the round option, split the cake into two or three layers before frosting. If you have chosen the rectangular option, frost and then cut into squares.
Yield: Serves 8 to 12.
I'll post the recipie for the frosting if anyone wants it.
I love this cake and next time I make it, I'm going to substiute Hershey bars and kisses for the US bakers choclate.
He structures this a little different than most cookbooks, so bear with me here.
The Creamed:
Unsalted butter: 1 stick
Brown Sugar: 383g/13 1/2oz/2 1/4 cups
(ME: I really do suggest weighing the weighable ingredents using metric. I've gotten great results from this book by weighing. All you need is a digital scale. They're not that expensive, and easily avalible. Try and get one with a tare button (Zeros out the scale, great for cancling out the weight of a bowl or something like that) and can easily switch between US and metric)
The Eggs:
Eggs: 3 Large
Vanilia extract: 1 1/2 teaspoons
The Dry Goods:
Unsweetened baking chocolate: 3 squares
All-purpose flour: 305g/10 3/4oz/2 1/4 cups (ALTON'S NOTE: If you want a softer cake, you can substitute 10 ounces of cake flour. I like the AP version better -- It's meatier)
Baking soda: 12g/<1/2oz/2 teaspoons
Salt: 4g/1/8oz/1 teaspoon
The Liquid:
Sour cream 227g/8oz/1 cup FULL FAT
(ME: Trust me on this, don't get skim or any of those other variations. And yes, sour cream is a liquid in this.)
Water: 1 Cup, boiling
The Extras:
Shortening and parchment paper for the pan
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The procedure:
1) Place an oven rack at C (Second from the top) and preheat the oven to 350 degrees F
2) Prep a 9 x3 ince deep round cake pan or a 9 x 13 inch rectangular pan and set aside.
(ME: I really suggest using the parchment. Twice I've forgotten that, and my cake stuck to the bottom like crazy. Just lube up the pan with the shortening, then cut enough parchment to fit into the pan (This is for the rectangle, I can't do the round pan) plus several extra inches. Think of it like a sling. Don't worry, the parchement has silicone in it, so you don't have to worry about burining down your house)
3) Pulverize the chocolate in a food processor until there is nothing but chocolate dust and small chunks. Add the remaining Dry Goods and pulse several times until the chocolate and flour are completely homogenized. Set aside.
4) Beat together the eggs and vanilia extract. Set aside.
5) Assemble all the ingredients, except the water, via the CREAMING METHOD, alternating three doses of the Dry Goods with two doses of the sour cream.
Hi, me again. Okay, at this point in the book, you have to refer back to a flap at the beggining of the chapter. But you guys can't do that, so here's the creaming method on the flap. It's in plain text so it'll be easier to find.
A) Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting. If kitchen temp is over 70 degrees F, chil the mixing bowl.
B) Combine all Dry Goods (except sugar) by pulsing in food processor.
C) In a small bowl, beat eggs together along with any extracts.
D) Using a stand mixer, with the paddle attachment, on medium speed:
Mix the fat(s) alone for a minute to spread them around the bowl.
Add sugar(s) slowly and beat until mixture lightens noticably in texture and increases slightly in volume.
E) Reduce the speed to "stir" and add the eggs very slowly, stoping to scrape down the sides of the bowl as necessary.
F) Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.
G) Stir in any bits and/or pieces (chocolate chips, nuts, etc.).
H) Bake according to the recipe's instructions.
Get that? I hope so, cause we're moving on!
6) With the stand mixer on low, add the boiling water and continue mixing until a loose but uniform batter (with no lumps) is achieved.
7) Pour the batter into the prepared pan and bake for 1/2 hour at 350 degrees F, then reduce the oven to 300 degrees F and bake for another 1/2 hour. The cake is done when the internal temp has reached 175 or 180 degrees. Although a toothpick inserted at mid-radius (Halfway between the edge and the center of the cake) will come out clean, that same toothpick plunged into the center of the cake will come out gooey. Don't mind that... the cake will continue to cook as it cools.
8) Remove the cake from the oven and let it sit in the pan for 15 minutes before turning it out onto a cooling rack. Allow the cake to cool completely before frosting.
9) If you've chosen the round option, split the cake into two or three layers before frosting. If you have chosen the rectangular option, frost and then cut into squares.
Yield: Serves 8 to 12.
I'll post the recipie for the frosting if anyone wants it.
I love this cake and next time I make it, I'm going to substiute Hershey bars and kisses for the US bakers choclate.