March 23, 2011
Tags: Chocolate, Chocolate Ganache, custom cakes, custom cakes manhattan, custom cakes new york, custom cakes nyc, decadent chocolate cake, dense rich chocolate cake, designer cakes, designer cakes new york, designer edibles, gum paste orchids, Orchids, raspberry filling, raspberry fudge torte, rasperry torte, rich chcoalte cake, Torte
I did some experimenting with some gum paste orchids– rather complicated for flowers but fun once you get the hang of it. I’ll hopefully post a video in the future. For now a recipe based on on of my latest cakes– Chocolate torte. I realized only after doing this recipe that torte usually indicates that the cake contains ground nuts as opposed to flour…this recipe only has flour, but was a dense, rich chocolate cake all the same– not light and fluffly, but thats fine with me.
Chocolate Raspberry Torte
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk, warmed
- 1/2 cup butter or margarine, melted
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
Combine your dry ingredients: Sugar (yes this time its a dry ingredient), flour (sifted), cocoa (I used 1/3 dutch processed, 1/3 valrhona), cornstarch, baking soda, baking powder and salt. Mix till combined and set aside.
In a small sauce pan heat milk– I only warmed it, don’t scald. Melt butter– over the stove or via the microwave.
Lightly beat eggs. Add vanilla.
Slowly pour in warmed milk.
Add dry ingredients.
Mix until just combined. Bake (in 2 8″ pans-greased and floured) at 350 degrees for 30 minutes.
Finishing a chocolate torte can be simple– the cake is dense and sweet enough that fresh whipped cream and fresh fruit are perfect. I went more on the choco-holic side of things.
Each layer will be about 2- 2 1/2″ tall. I leveled both rendering four layers and iced with a raspberry butter cream (I added a teaspoon or 2 of raspberry extract and 2 tablespoon of raspberry jam. Seedless is preferable– but I had trouble finding it, even in New York City.
**Careful when added jams or syrups to icings. In my experience your frosting can get gummy and hard to deal with aka it starts oozing all over the place unpredictably. Between layers I spread raspberry jam.
A little trick to getting you icing super smooth. With traditional buttercream (butter and powdered sugar) you’ll find that the icing “Crusts” or dries to the touch after about 10 minutes. Sometimes it even crumbles a little. If you find that you have some spatula marks on your cake you can dip a metal spatula in warm water– don’t get the spatula too wet lightly swipe your spatula against the dry frosting and you’ll notice the marks melt away. The finish of the frosting will be a little shiney — careful not to use too much water else the cake will look melted.
I finished the cake with Chocolate Ganache— which isnt too complicated to do, but I think is best described in a video…to come.
2 c semisweet chocolate
1 c-1 1/2c heacvy cream
Melt in a sauce pan over low heat stirring constantly. Ganache should be cooled but still runny. I also placed the cake in the freezer to settle and firm up a bit. Place cake on a cooling wrack, on a large tray.
Pour ganache over the top of the cake letting it drip over the sides. Push ganache over sides with spatula. Give one or two passes around the sides of cake to smooth and make sure ganache has totally covered the whole cake.
The best thing about ganache is that if you allow it to cool a little longer its just like chocolate frosting– if you don’t want to pour it over your cake you and spread it like frosting or pipe it with a pastry bag. If it gets too cool warm it up in the microwave or roll the pastry bag filled with ganache between your hands until it softens enough to pipe again.