I loved it from the first time I saw this chocolate cake. It's a cake from Miette, an American pastry shop from San Francisco with very nice cakes. I decided to do it the first time giving it a different look and I liked it so much that I always do it the same. I cover it twice, and although it's more work and a little harder, I think the cake deserves it. If you prefer you can leave it simply filled, without covering that is how Miette does it, but I find it more spectacular as well
This cake is filled with buttercream, a cream made with butter and merengue. The American buttercream is only made with butter and icing sugar, but the European one has a smooth and glossy meringue that makes it delicious and a heavier cream. When you make this Buttercream, you must have the ingredients at room temperature and add the butter little by little so that the cream is emulsified and all ingredients are well integrated.
If when making the buttercream you get lumps, don't give up! IWe just turn up the speed of our electric mixer and mix until the cream is creamy again. Another thing to keep in mind is that the buttercream should be served at room temperature,
If we are going to set aside or freeze our buttercream, you should store it in a closed pipping bag. Butter picks up immediately tastes and smells in the fridge, so you have to insulate it well to keep it perfect. It will hold up to 5 days in the refrigerator and up to 2 months in the freezer. To use it, leave it overnight in the refrigerator, and then take it out for an hour before using it and leave it to room temperature. MIx it again in a bowl with your electric mixer and beat for 2 or 3 minutes until it recovers its creaminess.
It is a wonderful crema to fill your cakes and you can give it the flavor you prefer: vanilla, chocolate, or fruit-flavored as today's. Would you like to learn to make this marvelous cake? Then, let's go to the kitchen!
For the sponge
- 60 g dark chocolate (to 70%) €0.45
- 1 cup boiling water €0.02
- 1 cup buttermilk €0.45
- 1 teaspoon pure vanilla extract €0.30
- 2 large eggs at room temperature €0.25
- 125 ml of vegetable oil €0.38
- 275 g sugar €0.18
- 210 g flour €0.10
- 120g pure cocoa powder 0.84
- 1 ½ teaspoons of baking soda €0.15
- ½ teaspoon of baking powder €0,05
- a pinch of salt €0.01
For the burttercream, or meringue butter cream
- 430 g sugar €0,27
- 85 ml of water €0.03
- 5 large egg whites €0.62
- 1 teaspoon of cream of tartar €0.10
- 225 g butter unsalted at room temperature €1.10
- 2 tablespoons pure vanilla extract €0.60
- 6 tablespoons strawberry cream (500 g strawberries and 4 tablespoons sugar are boiled for 20 minutes. They are then strained to remove the nuggets and allowed to cool completely. It is used at room temperature as if it is cold it will harden the butter and if it is hot it will melt it) 0.80
Total €6,70 which among 10 servings of this beautiful cake, it is €0,67 per serving. Beautiful and cheap. A gift
Plates and cups of Churchill
1 Grease well four molds of 15 cms. If we don't have 4 equal moulds, we will bake the cakes one by one. To do this we weight the dough once ready, and divide it into 4 equal parts. We greas the moulds and make sure that the walls are well covered with cocoa powder. We pour the dough and bake, and repeat the procedure until you have four cakes Baked (I chose to bake four instead of three, but the original cake only has three layers).
2 Preheat the oven to 175 degrees.
3 In a bowl pour the flour, baking soda, baking powder and salt.
4. Place chocolate in a heatproof Bowl and pour the boiling water over chocolate. With a spatula, beat chocolate until it melts. Leave the mixture to cool for 15 minutes. When it is cold, add the cocoa powder and mix the buttermilk and vanilla. Mix and set aside.
6. In the bowl of a mixer with paddle attachment (shaped T or K), beat eggs on high speed until soft (about 2 minutes). Reduce speed to low and slowly add the oil, beating about 30 seconds until it is well incorporated.
7. Stop the mixer and add the chocolate mixture. Start the mixer at low speed, and when it is well mixed, add the sugar and beat until the mixture is uniform.
8 Add flour with a spoon, stopping occasionally to scrape down the sides of the bowl and mix again so that no lumps are left.
9. Divide the mixture among the prepared molds. If we don't have 4 equal moulds, we will bake the cakes one by one. To do this we weight the dough once ready, and divide it into 4 equal parts. We greas the moulds and make sure that the walls are well covered with cocoa powder. We pour the dough and bake, and repeat the procedure until you have four cakes Baked (I chose to bake four instead of three, but the original cake only has three layers).
10 Bake until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, about 30-40 minutes.
11 Bake until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, about 45 minutes. Read more at http://www.bakerella.com/miettes-double-chocolate. Wrap the cakes on paper film and chill in the refrigerator or in the freezer for at least 3 hours to make sure that they are completely cold on the inside. They can be frozen up to 2 months.
12. Now let's prepare the strawberry buttercream or meringue butter cream. In a small saucepan over medium heat, Heat the sugar and water until it reaches 120 degrees.
13. Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 120 degrees C, whisk the egg whites on medium-low speed until soft peaks form. Slowly pour in the syrup, raise the speed to high, and whisk until soft peaks form. Temperature need to cool down to 20-30 degrees.
14. Only when the meringue is cold enough will we start to add the butter with mixer. With the mixer running, drop in the butter, 1 tablespoon at a time, waiting until each is incorporated before adding another. The mixture may deflate and begin to look curdled. Raise the speed to high and continue to add tablespoon-size pieces of butter, making sure each is completely combined before adding more. When all of the butter has been added, the frosting should be smooth and thick. Add the vanilla and mix to combine.
15. Then add the strawberry cream and mix well until the cream takes on a nice pink color. Fill the cake and cover it completely with the cream. I also decided to cover it with a chocolate cream: a chocolate tablet with 3 tablespoons of liquid cream and a tablespoon of butter, melts in the mic in 30-second sands. To cover it, cool the cake in the freezer and wait for the chocolate cream to lose the intense heat. Enjoy!
- Cake can be frozen up to two months without filling
- The cream should not be frozen because carrying meringue with butter will lose the creamy texture and it will look like the cream has been cut.
- Preparation time: 2 hours
- Difficulty: high
- Servings: 10