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[cookbook-data.git] / recipe / Fancy_Chocolate_Cake

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+author: Peter Fontaine 4/4/2005 cooking class
+directions: 'Cake: Make as directed above in 2 9” round cake pans.  Grease bottom
+  of pan only.  Line bottom with parchment paper and grease top of parchment paper.  Bake
+  as directed.  Let cool 10 min. then remove from pan.  Discard parchment paper
+  and allow to cool completely.  Cut each layer in half horizontally (4 layers total).
+
+
+  Coffee Butter Cream:
+
+  Put ½ C. Espresso powder in a small dish.  Add just enough hot water to make a
+  paste.  In a large mixer, blend fondant and butter and ¼ C. coffee paste. Taste.  Add
+  more paste, if necessary and blend until smooth.
+
+
+  Chocolate Ganache:
+
+  In a 4 C. Pyrex measuring cup, break up chocolate.  In a small saucepan, heat
+  cream almost until boiling.  Pour over chocolate and stir to melt chocolate completely.
+
+
+  Assembly:
+
+  Put one layer of cake on a cake cardboard cut just to fit (and covered with aluminum
+  foil).  Using a pastry brush, lightly soak cake with brandy.  Ice with coffee
+  butter cream.  Repeat until all 4 layers are iced.  Ice sides completely.  Smooth
+  top and sides very cleanly so ganache will make a smooth cover.  Chill at least
+  1 hour to set butter cream.  Warm ganache (just warm when touched to bottom lip
+  otherwise it will melt butter cream).  Place cake on smaller pan on top of a cookie
+  sheet (to catch excess ganache to use later).  Pour warm ganache over cake and
+  spread quickly with a spatula to smooth and cover completely.  Return to refrigerator
+  to set.  Garnish slices with coffee butter cream and a coffee bean.  Serve.'
+ingredient_blocks:
+- ingredients:
+  - amount:
+      alternatives: []
+      range_: null
+      units: box
+      value: '1'
+    name: Betty Crocker Super Moist Chocolate Fudge Cake Mix (in Estes Park use
+      High Altitude modifications plus additional 2 T. water and 1 T. flour)
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: splash
+      value: '1'
+    name: Brandy, coffee or chocolate liquor, optional
+    note: null
+  name: Cake
+- ingredients:
+  - amount:
+      alternatives: []
+      range_: null
+      units: lb.
+      value: '2'
+    name: unsalted butter, at room temperature
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: lb.
+      value: '1'
+    name: white fondant (purchased at cake decorating store)
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: C.
+      value: ½
+    name: Instant Espresso Powder, possibly more
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: splash
+      value: '1'
+    name: Hot Water
+    note: null
+  name: Coffee Butter Cream
+- ingredients:
+  - amount:
+      alternatives: []
+      range_: null
+      units: lb.
+      value: '1'
+    name: Bittersweet Chocolate (not chips)
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: Pt.
+      value: '1'
+    name: heavy cream
+    note: null
+  name: Chocolate Ganache
+name: Fancy Chocolate Cake
+source: null
+tags: null
+url: null
+yield_: null