Be Mine Buttermilk Cake Recipe - Cooking Index
Be Mine Buttermilk Cake Recipe - Cooking Index
| Truffle Cream | ||
| 8 oz | 227g | Bittersweet chocolate - chopped |
| 1/3 cup | 78ml | Whipping cream |
| 2 tablespoons | 30ml | Unsalted butter - room temperature |
| 1/4 cup | 59ml | Chambord or other berry liqueur creme de cassis |
| Cake | ||
| 1 3/4 cups | 109g / 3.8oz | All-purpose flour |
| 2 teaspoons | 10ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - room temp |
| 4 cups | 792g / 27oz | Egg yolks (large) |
| 1 cup | 237ml | Buttermilk glaze: |
| 6 oz | 170g | Bittersweet chocolate |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - cut into small pieces |
| 1/4 cup | 82g / 2.9oz | Light corn syrup |
| 1/4 cup | 59ml | Chambord |
| Strawberries |
For Truffle Cream: Stir chocolate cream and butter in heavy medium saucepan over low heat until chocolate and butter meld and mixture is smooth. Mix in Chambord. Let stand at room temperature until very thick and spreadable, stirring occasionally, about 2 hours.
For Cake: Position rack in center of oven and preheat to 350F. Butter 9-inch heart-shaped pan with 1-1/4-inch-high sides. Dust with flour; tap out excess. Sift first 4 ingredients into medium bowl. Using electric mixer at high speed, beat sugar and butter in large bowl until fluffy. Add yolks 1 at a time, beating just to combine after each addition. Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 35 minutes. Turn out cake onto rack and cool. Cut cake horizontally in half. Place bottom layer of cake on plate. Spread truffle cream over. Arrange top layer over and press gently to adhere. Using spatula, smooth cream on sides of cake if necessary. Chill until set, at least 1 hour.
For Glaze: Stir chocolate and butter in heavy med. saucepan over lo heat until melted & smooth Remove from heat. Add corn syrup and liqueur & whisk until smooth. Let glaze stand until slightly thickened, stirring occasionally, about 30 minutes. Place cake on rack set over baking sheet or large piece of foil.
Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about 30 minutes. Transfer cake to platter. (Can be made 1 day ahead. Cover with cake dome & chill. Bring to room temp before serving.)
Garnish with fresh strawberries.
Source:
Cookbook USA
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