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!


Becca said...

Oh my word, that looks good, Britta!

Brock and Aj said...

YUM! wow this will be next on my list to try!

Bradley and Jackie said...

I want a piece!! Yum