My Valentines

After wandering the neighbourhood yesterday, for Valentines day this year a Chocolate Cake was in order. Mine was inspired by the buttermilk chocolate cake recipe in the book – in Julia’s Kitchen with Master Chefs.

I have made this cake many times before but decided to change it up with the addition of Kirsch and a chocolate whipped cream frosting.

Valentines Day

What did you do for your sweetie?

Next time I make this recipe I would use double the vanilla and add 1 teaspoon of espresso powder.

More after the jump……

Chocolate Cake – In Julia’s Kitchen With Master Chefs
Chocolate Cake – In Julia’s Kitchen With Master Chefs – Page 39
Chocolate Cake – The Ingredients

For this recipe I used:
Cake:
1/2 Cup of Water
2 Tablespoons of Buttermilk Powder
4 Ounces of Unsalted Butter
1/3 Cup of Cocoa Powder
1 Cup of Whey Low Granular (sugar replacement)
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
5 Large Eggs – separated
1 Cup of Cake Flour

Frosting:
1 Cup Heavy Cream
1 Teaspoon of Vanilla
8 Ounces Melted Milk Chocolate

Filling:
1/4 Cup Kirsch

Chocolate Cake – The Ingredients Ready To Go

The oven was heated to 325 and 4 – 6 inch cake pans were buttered and floured and set aside.

Chocolate Cake – Pans Buttered and Floured

In a small pan water and butter were melted and slightly cooled.

Chocolate Cake – Water and Butter Melting

In a small bowl I combined the sugar, cocoa powder, baking soda, vanilla, and the buttermilk powder. I mixed in the slightly cooled butter/water mixture and set the bowl aside.

Chocolate Cake – Vanilla, Sugar, Baking Soda, Cocoa
Chocolate Cake – Adding the Buttermilk Powder

With my hand mixer In a medium bowl, the egg whites were whipped until frothy and the Whey Low was gradually added until peaked formed.

Chocolate Cake – Starting the Egg Whites
Chocolate Cake – After adding the sugar slowly and 5 minutes

I whisked the egg yolks into the chocolate mixture. I sifted the flour over the chocolate mixture and gently folded it in. Next the egg whites were added and folded in until just mixed.

Chocolate Cake – Adding the Egg Yolks
Chocolate Cake – Sifted Flour
Chocolate Cake – Adding the Egg Whites
Chocolate Cake – Mostly Mixed
Chocolate Cake – Just Mixed

I split the final mixture between the 4 pans and tapped them gently to spread the batter out in the pans.

Chocolate Cake – Splitting the Batter
Chocolate Cake – Smoothed Out

Into the oven for 20 minutes and the cakes were baked!

I let the cakes cool on a rack for 5 minutes and turned them out to cool fully.

Chocolate Cake – Cooling the Chocolate Cake

Once cool I wrapped 2 of the cakes and froze them for a future event.

In a bowl over a pan of simmering water I melted 2 bars of milk chocolate. After cooling for 10 minutes I made a couple of decorations from the milk chocolate, to decorate the cake later, and let them chill in the fridge.

Chocolate Cake – Melting Chocolate

After further cooling of the chocolate I whipped the cream then added the melted chocolate and vanilla. I chilled the bowl for 15 minutes then whipped the mixture again.

Chocolate Cake – Chocolate Whipped Cream

After splitting both cakes in half, I brushed on some kirsch on each layer followed with the chocolate cream frosting. Once everything was coated I added the decorations and chilled the cake completely.

Chocolate Cake – Soaking the Cake

Then Served.

Chocolate Cake – Frosted

Happy Valentines Day!!

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2 thoughts on “My Valentines

Add yours

  1. I've been on a crazy pound cake baking spree trying to find the best of the best, but in between pound cakes I made a little coconut cream my for Todd. Of course now I want to make a chocolate cake — specifically one like this where you fold in the beaten whites. I like how they lighten the texture.

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