Monday, February 22, 2010

glazed chocolate layer cake

the goods:

1 cup all-purpose flour, plus more for pans
5 large eggs plus 2 large egg yolks
3/4 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled

2 large eggs, separated
2 cups mascarpone cheese, room temperature
1 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice

6 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream

Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10-by-15-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and 1/4 teaspoon salt.

In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine.

Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.

Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest, and a pinch of salt. In another large bowl, using an electric mixer, beat egg whites and a pinch of salt until soft peaks form. With a large rubber spatula, fold one-thirds whites into mascarpone mixture; fold in remainder.

Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim edges off cakes, then cut each cross-wise into thirds. Place 1 cake layer, golden side up, on a platter; brush with orange juice and spread with a layer of filling. Repeat with remaining cake, orange juice, and filling, ending with a layer of orange-brushed cake. Refrigerate until set, about 30 minutes.

Make chocolate glaze: Place chocolate in a heatproof bowl. In a small saucepan, heat cream over medium-high; when bubbling around edge, pour over chocolate. Let stand 3 minutes, then whisk until shiny and smooth.

Pour glaze over top of cake and spread so it drips down sides. Spread glaze up sides to cover completely.

Refrigerate 1 hour.

Sprinkle with granulated sugar. Slice and serve!

Monday, February 15, 2010

lazy chocolate cake

the goods:

1 and 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon white vinegar
1 cup cold water
canned frosting

Preheat oven to 350 degrees. In an 8-inch square baking dish whisk together dry ingredients. Make a well in the center of flour mixture and add wet ingredients. Whisk until well combined.

Bake until toothpick inserted in center comes out clean, 35-40 minutes. Let cool completely in pan on a wire rack. Frost.