Copyright © 2020 by Martha Stewart Living Omnimedia, Inc. Reprinted from Martha Stewart's Cake Perfection. Spread remaining frosting evenly over top and sides of cake. Spread a thin layer of frosting over cake to form a crumb coat refrigerate until firm, about 30 minutes. Place remaining cake layer on top, trimmed-side down. Transfer a cake layer, trimmed-side up, to a cake plate or stand lined with parchment strips. With a serrated knife, trim tops of cakes to level. Beat in chocolate and then cocoa mixture and corn syrup until smooth. In a large bowl with an electric mixer on medium-high speed, beat butter with confectioners’ sugar until light and fluffy. Make the frosting: Whisk together cocoa, espresso powder, salt, 1/2 cup hot water and the vanilla until a smooth paste forms. Turn out cakes onto rack to cool completely. Transfer pans to a wire rack to cool 10 minutes. 4.īake, rotating pans halfway through, until cakes are puffed slightly and a cake tester comes out clean, 35 to 40 minutes. Repeat, always spooning batter into center of pan and occasionally tapping pan firmly on counter, until all batter is used (batters should appear as concentric rings). Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Spoon 1/4 cup vanilla batter into center of each prepared pan. Whisk remaining milk into remaining vanilla batter. Add 3¼ cups of vanilla batter to cocoa mixture and whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk and the cocoa. Whisk in 1½ cups milk, the butter, oil and vanilla until smooth. In a separate large bowl, whisk together all egg whites and granulated sugar until foamy, about 2 minutes. In a large bowl, whisk together flour, baking powder and salt until combined.
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