Baker Jim Dodge makes a decadent chocolate buttermilk fudge cake.
Ingredients for a 4-layer 8- by 3 1/2-inch cake
For the cake pans:
2 tablespoons unsalted butter, melted
2 tablespoons flour
For the cake:
1/2 cup buttermilk
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/3 cup cocoa powder, preferably Dutch process
1 cup sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
5 large eggs, separated
1 cup (scooped and leveled) bleached cake flour
Preliminaries: Set a pan on a piece of the parchment paper and trace a circle around the bottom; cut just inside the line to produce a circle that will fit comfortably inside the pan without wrinkling; make another for the second pan. Brush a light coating of melted butter all over the bottom and sides of the two pans, line them with the parchment, and butter
the parchment. Sprinkle 1 tablespoon of flour into each pan, roll and shake it to cover the bottom and sides evenly, and knock out the excess. Preheat the oven to 325 degrees F. and set the rack on the lower level.
Preparing the Chocolate Base: Heat the buttermilk and butter pieces in a small saucepan over moderately low heat until the butter has melted and the temperature of the liquid is about 100 degrees F. Meanwhile, stir the cocoa and 1/2 cup of the sugar together with the whisk in a large mixing bowl; when thoroughly mixed, blend in the baking soda and vanilla, and finally the warm buttermilk-butter mixture. Whisk gently until the sugar and cocoa are completely dissolved. Set aside while preparing the egg whites.
Continue Reading Recipe at https://bit.ly/2owP548
Take a tour in the kitchen with Julia Child as she guides you through step-by-step cooking instructions for making foods that people crave and destined to delight.
Relive some great moments in history (via video) as Julia Child shares indispensable techniques, time-honored tips, and meticulously tested recipes that make home baking successful and satisfying.
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Ingredients for a 4-layer 8- by 3 1/2-inch cake
For the cake pans:
2 tablespoons unsalted butter, melted
2 tablespoons flour
For the cake:
1/2 cup buttermilk
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/3 cup cocoa powder, preferably Dutch process
1 cup sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
5 large eggs, separated
1 cup (scooped and leveled) bleached cake flour
Preliminaries: Set a pan on a piece of the parchment paper and trace a circle around the bottom; cut just inside the line to produce a circle that will fit comfortably inside the pan without wrinkling; make another for the second pan. Brush a light coating of melted butter all over the bottom and sides of the two pans, line them with the parchment, and butter
the parchment. Sprinkle 1 tablespoon of flour into each pan, roll and shake it to cover the bottom and sides evenly, and knock out the excess. Preheat the oven to 325 degrees F. and set the rack on the lower level.
Preparing the Chocolate Base: Heat the buttermilk and butter pieces in a small saucepan over moderately low heat until the butter has melted and the temperature of the liquid is about 100 degrees F. Meanwhile, stir the cocoa and 1/2 cup of the sugar together with the whisk in a large mixing bowl; when thoroughly mixed, blend in the baking soda and vanilla, and finally the warm buttermilk-butter mixture. Whisk gently until the sugar and cocoa are completely dissolved. Set aside while preparing the egg whites.
Continue Reading Recipe at https://bit.ly/2owP548
Take a tour in the kitchen with Julia Child as she guides you through step-by-step cooking instructions for making foods that people crave and destined to delight.
Relive some great moments in history (via video) as Julia Child shares indispensable techniques, time-honored tips, and meticulously tested recipes that make home baking successful and satisfying.
Please support and subscribe, Bon Appétit!
Subscribe: https://bit.ly/2CpZEK9
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