Chocolate Pavarotti Cake - RLB
http://www.realbakingwithrose.com/2012/06/a_new_cake_for_fathers_day.html
Ingredients
- The Chocolate Pavarotti
- Serves about 8
- Preheat oven to 350°F.
- Bake 30 to 40 minutes
- Makes: A 1-7/8 inch high cake
- The Batter
- INGREDIENTS
- MEASURE
- WEIGHT
- volume
- ounces
- grams
- white chocolate containing cocoa butter, chopped
- .
- 4 ounces
- 113 grams
- unsweetened cocoa powder (alkalized)
- 1/2 cup plus 1 tablespoon (sifted before measuring)
- 1.5 ounces
- 42 grams
- boiling water
- 1/2 cup (4 fluid ounces)
- 4.2 ounces
- 118 grams
- 2 large eggs, preferably Safest Choice Pasteurized, room temperature
- 1/4 cup plus 2 tablespoons (3 fluid ounces)
- 3.5 ounces
- 100 grams
- water
- 3 tablespoons (1-1/2 fluid ounces)
- 1.5 ounces
- 44 grams
- pure vanilla extract
- 1-1/2 teaspoons
- bleached cake flour
- 1-1/2 cups (sifted into the cup and leveled off)
- 5.5 ounces
- 156 grams
- superfine sugar
- 3/4 cup plus 1 tablespoon
- 5.7 ounces
- 162 grams
- baking powder
- 3-1/4 teaspoons
- salt
- 1 teaspoon
- unsalted butter (65˚ to 75˚F/19˚ to 23˚C)
- 8 tablespoons (1 stick)
- 4 ounces
- 113 grams
- canola, safflower, or sunflower oil, room temperature
- 2 tablespoons
- 1 ounce
- 28 grams
- Special Equipment One 9 by 2-inch cake pan, encircled with a cake strip, bottom coated with shortening, topped with parchment round, then lightly coated with baking spray with flour.
Preparation
Step 1
Preheat the Oven Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175˚C.
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 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 source and, with the silicone spatula, stir until fully melted. Allow the chocolate to cool until it is no longer warm to the touch but is still fluid.
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 it in the refrigerator. Bring it to room temperature before proceeding.
Mix the Remaining Liquid Ingredients In another bowl whisk the eggs, the 3 tablespoons of water, and vanilla just until lightly combined.
Mix 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, oil, and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 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. Add the melted chocolate and beat at medium speed for about 10 seconds until evenly incorporated. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
Bake the Cake Bake 30 to 40 minutes or until a cake tester inserted near the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. It will have a few cracks in the top.
Cool and Unmold the Cake Let the cake cool in the pan on a rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert it onto a wire rack that have been coated with cooking spray. To prevent splitting, reinvert the cake so that the top side is up, and cool completely.
Sprinkle the cake lightly with powdered sugar shortly before serving or frost with your favorite buttercream. Ganache would be a great choice!