I Am the Lord Thy God
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Sunday I made the Carbomb cake. OMG!!! it is sooo wonderful.
Decadent, rich, moist, delicious.
Step by step and photos on my blog if you are interested
http://www.kokoscornerblog.com/mycorner/2011/03/carbomb-cake.html
or
http://tinyurl.com/4o2dacb
Since I've never had the Carbomb drink and since I have all the
ingredients, I think it's time I remedied that.
koko not responsible for any further posts. ;-)
@@@@@ Now You're Cooking! Export Format
Carbomb Cake
cakes
1 cup cocoa powder, Valrhona if possible; plus more for dusting
1 cup buttermilk
3/4 cup Guinness beer
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon Salt
1 1/2 cups (3sticks) Butter; room temperature
2 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
Bailey's Buttercream
4 ounces cream cheese; room temperature
1/2 cup (1 stick) Butter; room temperature
16 ounces powdered sugar; sifted
1/4 teaspoon Salt
1/4 cup + 2 tablespoon Bailey's Irish Cream Liqueur
Irish Whiskey Ganache
1/2 cup heavy cream
6 ounces semi-sweet chocolate chips
2 ounces Irish whiskey
Preheat oven to 35*F
Grease two 9-inch cake pans with butter and line the bottom of pans
with parchment paper. Grease parchment with butter and dust pans with
flour or cocoa powder.
In a small mixing bowl, slowly add buttermilk to cocoa powder while
whisking until all buttermilk has been added and cocoa powder has
dissolved into buttermilk. Add Guinness to cocoa mixture. Whisk to
combine thoroughly. Set aside.
Sift together flour, baking soda, and salt. Set aside
In a separate mixing bowl, beat butter until fluffy. Add sugar and
vanilla and beat until fully incorporated and fluffy. Add eggs one at
a time and beat until each egg is fully incorporated before adding
next egg.
Add cocoa mixture to butter mixture and beat until fully incorporated.
Add sifted dry ingredients to butter-cocoa mixture. Stir until just
incorporated. (Note: Do not overwork the batter or the cake will be
tough and dense.) Divide cake batter evenly into prepared cake pans.
Bake cakes at 350* F for 30 to 35 minutes until a toothpick inserted
into center of cake comes out clean, with only a few crumbs but no
batter.
Cool cakes in pans completely - at least 1 1/2 hours - on wire rack.
Slide a knife around edge of cake to loosen, and then invert the cakes
onto a plate. Carefully remove parchment paper.
To assemble cake: Place one cake on serving dish, bottom side up. Line
dish with strips of parchment paper tucked underneath bottom of cake
to prevent serving dish from getting dirty during frosting process.
Carefully spread ganache over top of cake in an even layer. Place
second cake on top of ganache layer. evenly coat top and sides of cake
with the buttercream frosting. Dust with cocoa powder to garnish and
remove parchment strips.
Serve at room temperature. If making ahead of time, keep cake chilled,
but bring to room temperature before serving.
Bailey's Buttercream:
Beat all ingredients in a mixing bowl until smooth.
Irish Whiskey Ganache:
Place chocolate chips in a heat-proof bowl.
Heat cream over medium-high heat until simmering - but not boiling -
stirring occasionally. Pour hot cream over chocolate chips and stir
until chocolate has melted and ganache is smooth and silky. Add
whiskey and stir until fully incorporated. Let ganache cool to room
temperature.
Refrigerate for about 30 minutes, stirring every 10 minutes, until
ganache is the thickness of a frosting.
Notes: Amanda Simpson Food Porn Daily The Cookbook
** Exported from Now You're Cooking! v5.87 **
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com
Decadent, rich, moist, delicious.
Step by step and photos on my blog if you are interested
http://www.kokoscornerblog.com/mycorner/2011/03/carbomb-cake.html
or
http://tinyurl.com/4o2dacb
Since I've never had the Carbomb drink and since I have all the
ingredients, I think it's time I remedied that.
koko not responsible for any further posts. ;-)
@@@@@ Now You're Cooking! Export Format
Carbomb Cake
cakes
1 cup cocoa powder, Valrhona if possible; plus more for dusting
1 cup buttermilk
3/4 cup Guinness beer
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon Salt
1 1/2 cups (3sticks) Butter; room temperature
2 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
Bailey's Buttercream
4 ounces cream cheese; room temperature
1/2 cup (1 stick) Butter; room temperature
16 ounces powdered sugar; sifted
1/4 teaspoon Salt
1/4 cup + 2 tablespoon Bailey's Irish Cream Liqueur
Irish Whiskey Ganache
1/2 cup heavy cream
6 ounces semi-sweet chocolate chips
2 ounces Irish whiskey
Preheat oven to 35*F
Grease two 9-inch cake pans with butter and line the bottom of pans
with parchment paper. Grease parchment with butter and dust pans with
flour or cocoa powder.
In a small mixing bowl, slowly add buttermilk to cocoa powder while
whisking until all buttermilk has been added and cocoa powder has
dissolved into buttermilk. Add Guinness to cocoa mixture. Whisk to
combine thoroughly. Set aside.
Sift together flour, baking soda, and salt. Set aside
In a separate mixing bowl, beat butter until fluffy. Add sugar and
vanilla and beat until fully incorporated and fluffy. Add eggs one at
a time and beat until each egg is fully incorporated before adding
next egg.
Add cocoa mixture to butter mixture and beat until fully incorporated.
Add sifted dry ingredients to butter-cocoa mixture. Stir until just
incorporated. (Note: Do not overwork the batter or the cake will be
tough and dense.) Divide cake batter evenly into prepared cake pans.
Bake cakes at 350* F for 30 to 35 minutes until a toothpick inserted
into center of cake comes out clean, with only a few crumbs but no
batter.
Cool cakes in pans completely - at least 1 1/2 hours - on wire rack.
Slide a knife around edge of cake to loosen, and then invert the cakes
onto a plate. Carefully remove parchment paper.
To assemble cake: Place one cake on serving dish, bottom side up. Line
dish with strips of parchment paper tucked underneath bottom of cake
to prevent serving dish from getting dirty during frosting process.
Carefully spread ganache over top of cake in an even layer. Place
second cake on top of ganache layer. evenly coat top and sides of cake
with the buttercream frosting. Dust with cocoa powder to garnish and
remove parchment strips.
Serve at room temperature. If making ahead of time, keep cake chilled,
but bring to room temperature before serving.
Bailey's Buttercream:
Beat all ingredients in a mixing bowl until smooth.
Irish Whiskey Ganache:
Place chocolate chips in a heat-proof bowl.
Heat cream over medium-high heat until simmering - but not boiling -
stirring occasionally. Pour hot cream over chocolate chips and stir
until chocolate has melted and ganache is smooth and silky. Add
whiskey and stir until fully incorporated. Let ganache cool to room
temperature.
Refrigerate for about 30 minutes, stirring every 10 minutes, until
ganache is the thickness of a frosting.
Notes: Amanda Simpson Food Porn Daily The Cookbook
** Exported from Now You're Cooking! v5.87 **
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com
