This week’s Tuesdays With Dorie recipe, Black and White Chocolate Cake, was chosen by April at Abby Sweets. Thanks April! This cake was an incredible combination of a moist yellow cake, a dark chocolate cream/custard, and white chocolate whipped cream. Let’s talk about each distinct part, shall we? This is the order in which I assembled this cake, making the dark chocolate cream and whipped white chocolate cream the night before since they needed to be refrigerated until completely chilled.
I’ll start with the dark chocolate cream because that was my favorite part of the cake. I had battled a fear of custard, curdled eggs, and undercooked eggs until I made Bostini Cream Pies for the October 2007 Darking Bakers challenge. It was a wonderful lesson in custard and boosted my confidence. I found this chocolate cream incredibly easy to make, it came together beautifully, and I had to resist eating it by the spoonful. I still have the leftovers sitting in my fridge – it’s perfect for dipping pretzel rods 🙂
Now on to the white chocolate whipped cream. This I did not have such an easy time with. The first time that I made the whipped cream I used my stand mixer and beat it just a hair too far and it separated. Crap. I ran back to the store and got more cream and white chocolate. In the meantime, I read on Epicurious that a hand mixer is best because the strong motor of the stand mixer makes it difficult to gauge the whipping progress and can quickly overwhip the cream. So I busted out my hand mixer. My second attempt was more successful in that it didn’t separate; however, I think that out of fear that it would separate again I didn’t quite whip it far enough. I didn’t get much volume out of it and as a result, I didn’t have enough to cover the finished cake. I ended up whipping the leftover cream I had and adding that to the outer layer. I know some other people have had problems with whipping cream and knowing when it is at “soft peaks,” “firm peaks,” and how to walk that fine line before it separates. I was able to find this video at Epicurious which demonstrates how to properly whip cream. I think it’s very helpful, so if you’ve run into any similar issues, take a peek!
The cake was a classic yellow cake that was easy to throw together, baked up perfectly, and was nice and moist.
Put it all together, and what do you get? A wonderful combination of flavors and once again, another Dorie recipe that produces an elegant dessert that is fit for the fanciest of dinner parties. The recipe suggests decorating the cake with shaved or curled chocolate, but I chose instead to dust the top of the cake with some cocoa powder.
Our group continues to grow, and we now have 13 bloggers tackling Dorie recipes each week. How incredibly exciting! Check out my Tuesdays With Dorie blogroll to see what the others have made.
Next week: Brown Sugar-Apple Cheesecake
Last week: Orange Berry Muffins
Filed under: Cakes/Cupcakes, Chocolate, Tuesdays with Dorie | 31 Comments »