These have quickly become my most requested cakes. The make for quite a beautiful presentation. Happy Baking! (Makes 6 two inch rounds)
For the Cake:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
For the Pastry Cream:
½ vanilla bean
1 cup whole milk
1 egg + 1 egg yolk
2 tablespoons ) sugar
2 tablespoons cornstarch
3 tablespoons raspberry jam
For the Buttercream:
1 stick butter (unsalted)
1 ½ cup shortening
2lb bag of confectioner’s sugar
1 tablespoon clear vanilla extract
¼ cup ice cold water
Tempered Chocolate Wrappings
6 oz White Bakers Chocolate
1 oz Ghirardelli Special Dark (or Semisweet Bakers Chocolate)
Acetate Paper (you can also use the glossy side of overhead projection paper)
Preheat the oven to 350 degrees.
To make the cake layers:
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
Beat together the butter and sugar about 5 minutes until smooth and creamy.
Add the eggs one at a time until fully incorporated.
Mix together the coffee and milk.
Stir half of the dry ingredients into the butter mixture, then add the coffee and milk.
Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Make the pastry cream:
Cut the vanilla bean in half lengthwise and scrape the seeds from the pod.
Combine the milk and vanilla bean seeds and pods over medium high heat. Bring the mixture to a simmer.
Whisk together the egg and the egg yolk with the sugar and cornstarch.
Once the milk mixture is hot, remove the pod and slowly pour it over the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Pour the mixture back into the saucepan over medium low and cook whisking constantly until the mixture thickens to a thick pudding like consistency.
Transfer to a container.
Place a piece of plastic wrap over the cream to prevent a skin from forming and let cool
After the cream is completely cooled mix in raspberry jam. Return to fridge.
Cream butter and shortening.
Add clear vanilla extract then add confectioner’s sugar.
Allow confectioner’s sugar to blend well then add water.
It may be necessary to use more or less water depending on the desired consistency of the icing. Add water until the buttercream is the consistency you are most comfortable working with. A stiffer icing will make a better dam for your filling
Wash and dry the acetate paper.
Measure the width and height of cakes and cut the paper the correct size to wrap your cakes.
Temper your chocolate
Use a fork to swirl or splatter the dark chocolate onto the acetate paper.
Use a butter knife or spatula to spread the white chocolate to cover the acetate paper. (Approx 1 oz per sheet, chocolate should be super thin.
Refrigerate for at least 6 hours
To assemble cakes:
Use a cookie cutter to cut small rounds of devil’s food cake.
Spread a thin coat of butter cream on the top of each round to help seal your cake (this keeps your cream a filling… otherwise it will be absorbed into your cake)
Use a piping bag and buttercream icing to create a dam for your filling on half of your cake rounds.
Spoon filling into the dam you created then top with another cake round.
Dirty Ice the cakes and put in fridge.
Once buttercream has crusted slightly take chocolate wrappings and gently form around cake.
Use tape to secure the seam.
Return to refrigerator for about 30min to an hour.
Remove tape and peel back acetate paper.
Top cakes with whipping cream and fresh raspberries.
Keep refrigerated until serving, chocolate wrapping will start to melt in about 10 minutes.