Chronicle Books - Cake & Ice Cream: Recipes for Good Times

Published in 2015 by Chronicle Books LLC.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Material on previously published in Sky High by Alisa Huntsman and Peter Wynne (text copyright 2007 by King Hill Productions and photographs copyright 2007 by Tina Rupp) by Chronicle Books LLC.

Material on previously published in The Cupcake Deck (text copyright 2007 by Elinor Klivans and photographs copyright 2007 by France Ruffenach) by Chronicle Books LLC.

Material on previously published in Ice Creams & Sorbets (text copyright 2005 by Lou Seibert Pappas and photographs copyright 2005 by Victoria Pearson) by Chronicle Books LLC.

Material on previously published in Ice Cream Treats (text copyright 2004 by Charity Ferreira and photographs copyright 2004 by Leigh Beisch) by Chronicle Books LLC.

Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-4116-9 (hc)
ISBN 978-1-4521-5044-4 (epub, mobi)

Design by Vanessa Dina
Illustrations by Nami Kurita

Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com

MAKES ONE 9-IN [23-CM] TRIPLE-LAYER CAKE

WHITE CHOCOLATE MOUSSE

4 oz [110 g] white chocolate, coarsely chopped

1 cup [240 ml] heavy cream

1 egg white

1 Tbsp sugar

SOUR CREAM CHOCOLATE ICING

12 oz [340 g] bittersweet or semisweet chocolate, coarsely chopped

1/2 cup [115 g] unsalted butter, at room temperature

2 Tbsp light corn syrup

1/4 cup [60 ml] half-and-half, at room temperature

1/2 cup [120 ml] sour cream, at room temperature

CAKE

21/4 cups [280 g] all-purpose flour

1 cup [100 g] unsweetened cocoa powder

21/4 tsp baking soda

11/4 tsp baking powder

1 tsp salt

1/2 tsp ground cinnamon

21/2 oz [70 g] unsweetened chocolate, coarsely chopped

1 cup [240 ml] milk

11/4 cups [300 ml] hot, strongly brewed coffee

2 eggs

1 cup [225 g] mayonnaise

11/2 tsp vanilla extract

21/4 cups [450 g] sugar

TO MAKE THE WHITE CHOCOLATE MOUSSE: Melt the white chocolate with 1/4 cup [60 ml] of the cream in a double boiler or a small heatproof bowl set over a pan of very hot water. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.

In a large bowl, beat the remaining 3/4 cup [180 ml] heavy cream until soft peaks form. In a clean bowl, whip the egg white with the sugar until fairly stiff peaks form.

Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream just until blended. Err on the side of undermixing. Cover the mousse and refrigerate while you make the icing and the cake.

TO MAKE THE SOUR CREAM CHOCOLATE ICING: Melt the chocolate with the butter and corn syrup in a double boiler or a small heatproof bowl set over a pan of barely simmering water. Remove from the heat and whisk until smooth.

Whisk in the half-and-half and sour cream. Cover the bowl and set aside at room temperature while you make the cake.

TO MAKE THE CAKE: Preheat the oven to 350F [180C]. Butter the bottoms and sides of three 9-in [23-cm] round cake pans. Line the bottom of each pan with a round of parchment paper and butter the paper.

Sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set the dry ingredients aside.

Put the chocolate in a fairly large heatproof bowl. In a small saucepan, bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.

In the bowl of an electric mixer, beat together the eggs, mayonnaise, and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in two or three additions, beating until smooth and well blended after each addition. Divide the batter among the three prepared cake pans.

Bake for 25 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let the cakes cool in their pans on wire racks for 10 to 15 minutes. Unmold onto the racks; carefully peel off the papers and let cool completely, at least 1 hour. (The layers can be baked a day ahead; wrap well and refrigerate.)

Place a cake layer, flat-side up, on a cake stand or serving plate. Cover the top evenly with half the mousse, leaving a 1/4-in [6-mm] margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the icing over the filled cake. Spread all over the sides and top. Dont worry if some of the cake shows through. This first frosting is to seal in the crumbs, which is why professionals call it a crumb coat. Refrigerate, uncovered, for at least 30 minutes to allow the icing to set. Cover the rest of the icing and set aside at room temperature.

Frost the top and sides of the cake with the remaining icing, which should have the consistency of mayonnaise. If the icing has become too soft, chill briefly; if it is too stiff, microwave on high for just 2 or 3 seconds to soften, then stir to mix well. Use an offset palette knife or the back of a spoon to swirl the frosting decoratively around the cake. Slice and serve.

MAKES ONE 8-IN [20-CM] TRIPLE-LAYER CAKE

CREAM CHEESE BUTTERCREAM FROSTING

12 oz [340 g] cream cheese, slightly chilled

3/4 cup plus 2 Tbsp [195 g] unsalted butter, at room temperature

1 cup [120 g] powdered sugar, sifted after measuring

2 tsp vanilla extract

1 cup [200 g] granulated sugar

1/4 cup [60 ml] water

3 egg whites

CAKE

5 egg whites

1/2 cup [120 ml] milk

2 tsp vanilla extract

3 cups [250 g] cake flour

21/3 cups [475 g] granulated sugar

41/2 tsp baking powder

1/2 tsp salt

1 cup [225 g] unsalted butter, at warm room temperature

1 cup [240 g] unsweetened coconut milk

21/2 cups [200 g] sweetened flaked coconut

TO MAKE THE CREAM CHEESE BUTTERCREAM FROSTING: Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 2 Tbsp at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until fluffy. Set aside at room temperature.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 240F [115C] on a candy thermometer.

Meanwhile, put the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the syrup is ready, turn the mixer to medium-low speed and begin beating the egg whites. Slowly add the hot syrup to the whites, taking care not to pour it directly onto the beater, or it may splash out of the bowl and burn you. When all of the syrup is incorporated, raise the speed to medium-high and beat until the egg white mixture has cooled to body temperature and a stiff meringue forms.