Reprinted with permission from Vintage Cakes by Julie Richardson, copyright 2012. Published by Ten Speed Press, a division of Random House,
|4 ounces unsweetened chocolate, chopped||1 cup firmly packed light brown sugar|
|1/4 cup lightly packed premium unsweetened Dutch-processed cocoa||2 cups granulated sugar|
|3/4 cup boiling water||1/2 cup canola oil|
|3/4 cup full-fat sour cream||3 egg yolks at room temperature|
|2 cups all-purpose flour||3 eggs at room temperature|
|3/4 teaspoon baking soda||6 egg whites|
|1 1/8 teaspoon fine sea salt||1/4 teaspoon cream of tartar|
|2 1/2 cups unsalted butter at room temperature||4 cups raspberries, fresh or frozen|
For Raspberry Buttercream, mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds. (If using frozen berries, measure them before thawing.) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream. Add the berry puree at the end of the recipe, with the vanilla (2 teaspoons) and the salt (1/8 teaspoon).
Using a hand whisk, whisk together the egg whites, 1 1/4 cups sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over (not in) a saucepan of simmering water. The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid. Continue to gently whisk the mixture until it is very hot to the touch (130F on a candy thermometer).
Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks (like meringue), 3 to 4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl. At some point, the buttercream will take on a curdled appearance; don’t worry, this is normal. Just keep on mixing until it comes together. Once all the butter (2 cups) is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined.
Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator. If refrigerated, the buttercream must be brought to room temperature before you use it. Either way, the buttercream must be rewhipped either by hand if kept at room temperature or with a mixer if refrigerated before you frost a cake with it.
Center an oven rack and preheat the oven to 350°F.
Put the unsweetened chocolate and the cocoa into a small bowl. Pour the boiling water over the chocolate and allow it to steep for 1 minute. Whisk the mixture together. Whisk in the sour cream and 1 tablespoon vanilla. Set aside.
Sift together the flour, baking soda, and 1 teaspoon salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter (1/2 cup) and both sugars (3/4 cup granulated sugar) together on medium-high speed until light, about 3 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. On low speed, drizzle the oil into the mixture until blended. Turn the mixer up to medium-high speed and beat until the batter is fluffy, about 3 more minutes. Blend in the eggs and egg yolks one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the thick batter equally among the prepared pans (there will be approximately 1 pound 2 ounces per pan). Smooth the tops and tap the pans on the counter to settle the batter and eliminate any large air bubbles. Bake in the middle of the oven until the centers spring back when lightly touched, 22 to 25 minutes. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans, leaving on the parchment paper until you assemble the cake. Let them continue to cool on the rack, top sides up, until they reach room temperature.
To assemble the cake, lay one of the cakes top side up on a cake plate. Using a metal spatula, frost the top with 3/4 cup of buttercream, spreading it out to the edge of the cake (the filling will be about 1/4 inch thick). Stack the second cake top side up on top of the frosted cake and spread another 3/4 cup of buttercream on top of it. Stack the last layer of cake top side up on top. Look for any frosting that may have oozed out beween the layers and spread it along the sides of the cake. Apply a thin layer of frosting all over the cake to create a “crumb coat.” Place the cake in the refrigerator until the frosting is firm, about 10 minutes. Take it out and frost the cake with the remaining buttercream, using your spatula to make decorative swirls (for additional guidance on how to frost a cake, see page 10). Store the cake in an airtight container at room temperature for up to 3 days.
At Baker & Spice Bakery, before frosting a cake we coat the layers with sugar syrup, which helps to keep the cake moist and adds flavor at the same time. This trick will also help to salvage a dry cake. To make a sugar syrup, combine 1/2 cup boiling water, 1/4 cup sugar, and 1 teaspoon pure vanilla extract or other flavoring (such as Kahlua or Grand Marnier) and stir until dissolved. Let the syrup cool, then brush a coat of it onto the top of each cake layer before you frost it.
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