Ingredients
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cake
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2 cups (500g) sugar
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1 cup (250g) butter, room temperature, plus more to butter pan
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2 1/2 cups cake (315g) flour, plus 1 tablespoon for cake pans
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1 teaspoon baking soda
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1/2 teaspoon salt
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4 eggs, separated and at room temperature
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1 cup (250ml) buttermilk
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1 teaspoon vanilla
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4 oz (125g) semisweet chocolate, finely chopped
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1/2 cup (125ml) boiling water
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icing
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1/2 cup (125ml) egg whites
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1 cup (250g) sugar
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1 1/2 cups (3 sticks, 340g) unsalted, room temperature butter
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1 1/2 teaspoons vanilla extract
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1 tablespoon cocoa powder (optional decoration)
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garnish
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seasonal fresh fruit, to serve
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2 tablespoons cocoa powder or confectionery sugar for decorating plates
Directions
1
Done
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cakePreheat oven to 350F (175C) and position rack in middle of oven. |
2
Done
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Butter two 9 inch (23cm) round cake pans, line pans with parchment paper. Butter paper and dust paper and sides with flour. |
3
Done
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Place the chopped chocolate in a small, heatproof bowl and pour boiling water over the chocolate. Stir to melt and set aside to cool. |
4
Done
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In a medium bowl, sift together the flour, baking soda and salt. Set aside. |
5
Done
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In the bowl of an electric mixer with paddle attachment, combine the butter and sugar until light in color and fluffy in consistency - about 5 minutes. |
6
Done
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Pour in the vanilla and 4 eggs yolks, mix. |
7
Done
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Beat in the cooled chocolate. Remove the bowl from the mixer. |
8
Done
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Gently fold in 1/3 of the dry ingredients into the wet mixture until almost fully incorporated. Fold in 1/3 of the buttermilk. Continue to add 1/3 dry followed by 1/3 buttermilk until all ingredients are folded together. |
9
Done
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In a very clean bowl of the electric mixer using whisk attachment, add the 4 egg whites. Beat until the whites form medium peaks, about 3-4 minutes. |
10
Done
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Fold the egg whites gently into the batter until no white appears. |
11
Done
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Pour batter into the prepared pans, dividing evenly (or you can weigh each one to ensure equality). |
12
Done
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Bake for 30-35 minutes until a toothpick inserted into center comes out clean. |
13
Done
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Transfer to wire rack and cool for 5 minutes. |
14
Done
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Invert slightly cooled cakes onto wire rack, peel off parchment paper. Cover with a slightly damp cloth to ensure cakes do not dry out. |
15
Done
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icingPlace the egg whites and sugar into the very clean bowl of electric mixer with whisk attachment. Blend together to combine - 1 minute. |
16
Done
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Fill a saucepan (medium size) with a few inches of water and place over medium-high heat. Place the bowl of the electric mixer on top of saucepan - you are creating a double broiler. The bottom of the bowl should not touch to water. |
17
Done
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Whisking intermittently, heat the egg mixture until it is hot to the touch (or use a candy thermometer until registers 160F or 70C). It will take about 4-5 minutes. |
18
Done
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Place mixing bowl back underneath electric mixer with whisk attachment, beat on high speed for 8-10 minutes. It should form medium-stiff peaks. Swap the whisk attachment for the paddle attachment. |
19
Done
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With mixer on low speed, add the butter, one tablespoon at a time until all blended. Add the vanilla and mix until silky smooth, 4-5 minutes. Store in refrigerator until ready to use. |
20
Done
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assemblePlace bottom half of cake on a serving plate. Generously frost the top of this bottom layer. Place other layer on top and frost. This is a naked cake and it is only the middle layer and top layer which require frosting. |
21
Done
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When ready to serve, plate each slice, using a sieve sprinkle each piece with either confectionary sugar or cocoa powder, garnish with fruit and serve. |