My current favorite favorite cake is yellow cake with chocolate buttercream frosting. So i set out last night to make just that. I have a recipe from a cupcake cookbook that ROCKS but i was scared to use it for a cake because i'm not so good at math and haven't tried it before. But I want to make this cake for my Dad's upcoming birthday so I thought I'd try it out.
It had NOTHING to do with the fact that I want to eat an entire bowl of melted chocolate with a spoon and a glass of milk... nothing at all.
But I fucked up, ladies and gentlemen. I used a NEWWWWWW recipe that I'd never tried before from the Joy of Cooking for both the cake AND the frosting.
Don't change. When something is already perfect, don't fucking change it right when you are relying on the good ol' cake you knew and loved.
It's FINE. But it ain't the yellow cake I was craving and this "Chocolate Satin Frosting" is NO buttercream. The fact that the recipe calls for butter and cream is a mere coincidence.
This is what I ate for dinner. And breakfast. And a little snack just now. In fact this is ALL I've eaten since 5pm yesterday. I'm over it.
Use these recipes next time REDHEAD. Jeez.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
And this frosting, noodlebrain.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Both are from Cupcakes! by Elinor Klivans. I highly recommend this cookbook. Not all the recipes are great, but the ones that are (yellow cupcakes and chocolate buttercream etc.) are fantastic.
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