What did you do for your sweetie?
Next time I make this recipe I would use double the vanilla and add 1 teaspoon of espresso powder.
|Chocolate Cake – In Julia’s Kitchen With Master Chefs|
|Chocolate Cake – In Julia’s Kitchen With Master Chefs – Page 39|
|Chocolate Cake – The Ingredients|
For this recipe I used:
1/2 Cup of Water
2 Tablespoons of Buttermilk Powder
4 Ounces of Unsalted Butter
1/3 Cup of Cocoa Powder
1 Cup of Whey Low Granular (sugar replacement)
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
5 Large Eggs – separated
1 Cup of Cake Flour
1 Cup Heavy Cream
1 Teaspoon of Vanilla Extract
8 Ounces Melted Milk Chocolate
1/4 Cup Kirsch
|Chocolate Cake – The Ingredients Ready To Go|
The oven was heated to 325 and 4 – 6 inch cake pans were buttered and floured and set aside.
|Chocolate Cake – Pans Buttered and Floured|
In a small pan water and butter were melted and slightly cooled.
|Chocolate Cake – Water and Butter Melting|
In a small bowl I combined the sugar, cocoa powder, baking soda, vanilla, and the buttermilk powder. I mixed in the slightly cooled butter/water mixture and set the bowl aside.
|Chocolate Cake – Vanilla, Sugar, Baking Soda, Cocoa|
|Chocolate Cake – Adding the Buttermilk Powder|
With my hand mixer In a medium bowl, the egg whites were whipped until frothy and the Whey Low was gradually added until peaked formed.
|Chocolate Cake – Starting the Egg Whites|
|Chocolate Cake – After adding the sugar slowly and 5 minutes|
I whisked the egg yolks into the chocolate mixture. I sifted the flour over the chocolate mixture and gently folded it in. Next the egg whites were added and folded in until just mixed.
|Chocolate Cake – Adding the Egg Yolks|
|Chocolate Cake – Sifted Flour|
|Chocolate Cake – Adding the Egg Whites|
|Chocolate Cake – Mostly Mixed|
|Chocolate Cake – Just Mixed|
I split the final mixture between the 4 pans and tapped them gently to spread the batter out in the pans.
|Chocolate Cake – Splitting the Batter|
|Chocolate Cake – Smoothed Out|
Into the oven for 20 minutes and the cakes were baked!
I let the cakes cool on a rack for 5 minutes and turned them out to cool fully.
|Chocolate Cake – Cooling the Chocolate Cake|
Once cool I wrapped 2 of the cakes and froze them for a future event.
In a bowl over a pan of simmering water I melted 2 bars of milk chocolate. After cooling for 10 minutes I made a couple of decorations from the milk chocolate, to decorate the cake later, and let them chill in the fridge.
|Chocolate Cake – Melting Chocolate|
After further cooling of the chocolate I whipped the cream then added the melted chocolate and vanilla. I chilled the bowl for 15 minutes then whipped the mixture again.
|Chocolate Cake – Chocolate Whipped Cream|
After splitting both cakes in half, I brushed on some kirsch on each layer followed with the chocolate cream frosting. Once everything was coated I added the decorations and chilled the cake completely.
|Chocolate Cake – Soaking the Cake|
|Chocolate Cake – Frosted|
Happy Valentines Day!!