Tuesdays with Dorie: Black-and-White-Chocolate CakeFebruary 5, 2008 at 6:32 am | Posted in cakes & tortes, layer cakes, sweet things, tuesdays with dorie | 40 Comments
Like probably a lot of you, I have a bookshelf dedicated to my cookbooks. I read them, I admire them, I love and cherish them…but apart from a couple of standards, I don’t really use them that often. Over the holidays, I finally got Dorie Greenspan’s Baking: From My Home to Yours. I felt like the last person on Earth to get it…I wondered if anyone noticed the big “L” stamped on my forehead for the past year! From what I’ve heard, it’s a fabulous book, so I would also be a total loser if I didn’t put it to use. But I need a little peer pressure sometimes, so help cattle prod me, I just joined a really great group called Tuesdays with Dorie! The brainchild of Laurie from quirky cupcake, TWD makes one recipe a week out of Baking from My Home to Yours. It’ll take awhile, but we hope to get through the whole thing! This means that at some point I will also need to get around to baking the first five recipes that I missed out on. I’m hoping none of this is too ambitious on my part…
For my first TWD, the group is making Dorie’s Black-and-White-Chocolate Cake, a recipe chosen by April of Abbey Sweets. It’s a vanilla buttermilk cake, layered with dark chocolate pastry cream and white chocolate whipped cream. Then the whole thing gets frosted with more white chocolate whipped cream. I love me some cake, so I was pretty psyched to get this one going.
OK, if you have the book and look on page 260, you’ll probably notice that my cake doesn’t look a whole lot like Dorie’s from the outside. In fact, it looks like crap. I had some big-time filling and frosting issues…it was highly upsetting, and I almost didn’t want to post a photo. I found the white chocolate whipped cream too soft to spread on the side of the cake (I couldn’t whip it anymore, because it was beginning to look separated, and I actually had to make it twice because the first time it really did curdle and wouldn’t come back together no matter how I tried to save it). It just slid right off and mucked up the cake plate…in hindsight, I should have realized that would happen and just iced the top, leaving the side exposed for an old-fashioned look. Since the dark chocolate pastry cream was oozing out between the layers anyway, I put some that I had leftover into the freezer for half and hour and tried to use it to frost the side instead. Because of it’s consistency, I couldn’t get a nice frost with that either (that’s why no one frosts with pastry cream!), but had to settle for more of a thin smear…grrrrr. I had made some tempered chocolate curls before beginning this whole process, so I hoped they would distract the eye from my frosting failures.
Thank goodness that the inside of my cake looks more or less normal. Oh, by the way, I halved the recipe in the book so I’d just have a six-inch cake. I have have to say, the dark chocolate cream was damn good…a perfect chocolate pastry cream. The cake itself was a little dense, I thought, but this could very well be due to differences in flour (I have had a couple of baked goods come out funky using my US books and Aussie flour).
Because of the problems I had, I’m really interested to see how my fellow TWD members did with this recipe. I’m going over to the Tuesdays with Dorie blog that Laurie set up to see the list of TWD bakers and visit their sites. So should you! And if you want to try your hand at the cake, take a look here on Abbey Sweets for the recipe.