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CHOCOLATE PUDDING CAKE yolks, 1 tablespoon (6 grams) malt mix, and 1 cup (240 grams) sour cream, room
Makes 1 (9-inch) cake vanilla. With mixer on low speed, gradually temperature
add sugar mixture to flour mixture, beating ½ cup (47 grams) chocolate malt mix
If a malted milkshake transformed into a just until combined and stopping to scrape ¼ cup (21 grams) unsweetened cocoa
decadent layer cake, this would be it. The sides of bowl. Gradually add hot coffee, powder
layers of chocolaty cake are made with beating until combined and stopping to 1½ teaspoons (6 grams) vanilla extract
rich dark coffee, sour cream, and chocolate scrape sides of bowl. Divide batter between 1 teaspoon (1 gram) espresso powder
malted milk. Each layer is then brushed with a prepared pans. Lightly tap pans on a
milk-chocolate malt mixture before receiving kitchen towel-lined counter a few times. 1. In the top of a double boiler, combine
a generous addition of creamy Chocolate 4. Bake until a wooden pick inserted in chocolate and butter. Cook over simmering
Pudding studded with finely chopped malted center comes out clean, 34 to 40 minutes. water, stirring occasionally, until melted
milk ball candies. Swoops of chocolate frosting (Do not open oven door or test cakes too and smooth. Remove from heat; let cool
and a garnish of chopped malted milk balls early.) Let cool in pans for 15 minutes. Run for 5 minutes.
make for a supremely mouthwatering cake. a knife around edges. Remove from pans, 2. In the bowl of a stand mixer, beat
and let cool completely on a wire rack. confectioners’ sugar, sour cream, malt mix,
2¼ cups (281 grams) all-purpose flour 5. Level cooled cake layers, if desired; cocoa, vanilla, and espresso powder at low
1 cup (85 grams) unsweetened cocoa discard parchment. Place 1 layer on a speed until smooth and well combined,
powder, plus more for dusting cake turntable or a serving plate. Using a stopping to scrape sides of bowl. Gradually
2½ teaspoons (12.5 grams) baking soda wooden pick, gently poke several holes in add melted chocolate mixture, beating
2 teaspoons (2 grams) espresso powder top of cake layer. until well combined and stopping to scrape
1¼ teaspoons (6.25 grams) baking powder 6. In a small bowl, whisk together remaining sides of bowl. Increase mixer speed to
1¼ teaspoons (3.75 grams) kosher salt ¼ cup (60 grams) milk and remaining medium-low, and beat until smooth, well
2¼ cups (450 grams) granulated sugar 1 tablespoon (6 grams) malt mix. Brush half combined, and slightly fl uff y, about
1 cup (240 grams) sour cream, room of milk mixture onto cake layer. 1 minute. Use immediately.
temperature 7. Spoon ½ cup (142 grams) Silky
⅔ cup (149 grams) canola oil Chocolate Frosting into a pastry bag; cut CHOCOLATE PUDDING
¼ cup (55 grams) firmly packed light a ½-inch opening in tip. Pipe a ½-inch-tall Makes about 1 cup
brown sugar border around edge of cake layer.
½ cup (120 grams) whole milk, room 8. Add finely chopped malted milk balls (if ½ cup (100 grams) granulated sugar
temperature and divided using) to Chocolate Pudding; stir until well 2 tablespoons (16 grams) cornstarch
2 large eggs (100 grams), room combined and mixture is spreadable. Spoon ¼ teaspoon kosher salt
temperature dollops of pudding all over top of cake ¾ cup (180 grams) heavy whipping
2 large egg yolks (37 grams), room layer; using a small offset spatula, gently cream
temperature spread evenly inside piped border. Top with ⅓ cup (80 grams) whole milk
2 tablespoons (12 grams) chocolate malt remaining cake layer, flat side up. Using 2 ounces (57 grams) 60% cacao
mix, divided a wooden pick, gently poke several holes bittersweet chocolate, finely chopped
1½ teaspoons (6 grams) vanilla extract in cake layer; brush with remaining milk (about ⅓ cup)
1¼ cups (300 grams) hot strong brewed mixture. Spread a thin layer of frosting on ¼ teaspoon (1 gram) vanilla extract
coffee sides and top of cake to create a crumb
Silky Chocolate Frosting (recipe follows) coat; refrigerate for 30 minutes. 1. In a medium saucepan, whisk together
¼ cup (33 grams) finely chopped malted 9. Spread and swoop remaining Silky sugar, cornstarch, and salt. Whisk in cream
milk balls (optional) Chocolate Frosting on top and sides of and milk. Whisk in chocolate. Bring to a
Chocolate Pudding (recipe follows) cake as desired. Just before serving, garnish boil over medium heat. Cook, whisking
Garnish: chopped malted milk balls with chopped malted milk balls, if desired. constantly, for 3 minutes. Remove from
(See Note.) heat, and stir in vanilla. Transfer to a
1. Preheat oven to 350°F (180°C). Butter medium glass bowl, and cover with plastic
2 (9-inch) round cake pans. Line bottom Note: Malted milk ball garnish may get a bit wrap, pressing wrap directly onto surface
of pans with parchment paper. Dust sides chewy after sitting for long periods of time. If of pudding to prevent a skin from forming.
with cocoa, tapping out excess. assembling cake ahead of time, be sure to chop Refrigerate until completely chilled, 2 to
2. In a large bowl, sift together flour, cocoa, and add milk ball garnish just before serving. 3 hours or up to overnight. (See Note.) Stir
baking soda, espresso powder, baking until softened and smooth before using.
powder, and salt. Whisk to ensure flour SILKY CHOCOLATE FROSTING
mixture is well combined; transfer to the Makes about 5 cups Note: You may want to let Chocolate
bowl of a stand mixer fitted with the paddle Pudding refrigerated for longer periods of
attachment. 8 ounces (226 grams) 60% cacao time stand at room temperature until slightly
3. In a large bowl, whisk together bittersweet chocolate, finely chopped softened, about 30 minutes. This can make it
granulated sugar, sour cream, oil, brown ¾ cup (170 grams) unsalted butter, cubed even easier to spread.
sugar, ¼ cup (60 grams) milk, eggs, egg 6¾ cups (810 grams) confectioners’ sugar,
sifted
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