Category Archives: Fillings

Tuxedo Truffle Cake

tuxedo truffle cake

tuxedo truffle cake 2

tuxedo truffle cake 3

tuxedo truffle cake 4

Wow, I haven’t posted a recipe since November 2nd?!

Just hand me the Worst Blogger of All Time Award and get over with it. 

Hope you guys haven’t given up on me to try this tuxedo truffle cake though!

I have never tried a store bought one before, in fact, I’ve never even seen this kind of cake in stores/bakeries. The only time I ever heard of this cake was back during my high school senior year. My preggo French 12 teacher and I were talking about cake (she was the first supporter/motivator of new found love for baking) and she mentioned that her favouritest cake in the entire world is the tuxedo cake. She described it as chocolate mousse layered between marbled cake and from there I added the cake onto my “must have or die” list. 

Funny thing is, it took me three years to finally make the cake. I graduated in 2010 and I finally got off my lazy bum to bake at the end of 2012.

I brought the cake to a NYE party because it would be too tempting to have it sit in my fridge, stare at me and whisper “eat meeeee”. 

I think everyone at the party enjoyed the cake (thank goodness)! Even my fellow chocolate connoisseur, N-, gave it a thumbs up of approval! He did suggest, though, that the cake could use more mousse and I totally agree. To be honest, I wasn’t a huge fan of my own cake. I expected moist and creamy, but I made a butter cake so the layers were slightly too thick and dense. Next time, I just have to tweak the cake to mousse ratio a little bit and perhaps use a sponge/chiffon instead of a butter cake. Nonetheless, this cake is one of my favourites now! Maybe it has to do with the large amount of chocolate in the recipe 😛

*Note: this recipe yields 4 cake layers that are 1-inch tall and 10-inches tall. The mousse was just enough to build a 3 layer cake.

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tuxedo truffle cake 5

Tuxedo Truffle Cake

Cake
3 cups Sifted all-purpose flour

1 tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt (omitted)
1 cup Unsalted butter (I used salted butter)
2 cups sugar
4 eggs
1 1/4 cups Buttermilk
1 1/2 tsp vanilla extract
1/4 cup cocoa powder

1. Preheat oven to 350 degrees F. Grease 2 10″ round pans. 

2. Sift together the flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl, cream butter at medium speed until softened, 1 to 2 minutes.

4. Gradually add sugar and vanilla, and continue until colour is lightened, 3 to 4 minutes, scraping down sides once or twice.

5. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.

6. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture.

7. Divide batter into 2/3 and 1/3. Pour 2/3 of batter into the 2 pans evenly.

8. Add the cocoa to the remaining 1/3 batter then drop by the tablespoonfuls onto the yellow batter. Marble with a knife. Bake for approx 20 minutes or until cake is done. Cool fully before assembling.

White and Dark Chocolate Mousse
4 oz. bittersweet chocolate (I swear by Ghirardelli‘s natural dark chocolate chips)
4 oz white chocolate (I used Bakers chocolate)
3 cups whipping/heavy cream

1. In two separate small bowls, place the finely chopped white and the bittersweet chocolate.

2. Bring 3/4 cup cream to a boil then pour half over each of the chocolates to melt them. Stir the hot cream in well to ensure it is free of lumps and chocolate is fully melted. Set aside for 10 minutes until slightly cooled.

3. Whip 2 1/4 cups of the cream until soft peaks form. Divide the whipped cream into two equal portions and fold the chocolate into each. You should now have one bowl of white chocolate mousse and one bowl of dark chocolate mousse. Store in fridge.

Dark Chocolate Ganache
6 oz dark chocolate (again I used Ghirardelli)

3/4 cup whipping/heavy cream

1. Finely chop the dark chocolate and place in a bowl.

2. Bring the cream to a boil (I did this in the microwave) then pour over the chocolate. Stir to incorporate and melt chocolate. Spread over the top of the cake only AFTER it has been refrigerated. 

Assembly

1. Slice each cake in half to get 4 cake layers, you only need 3 so go ahead and eat the 4th layer, it is decadent enough to be eaten without frosting of any kind.

2. Place one layer onto a cake board and spread white chocolate mousse 1 cm away from the edge. The weight of the 2nd and 3rd layer will push down on the cake and squeeze the mousse to the outer edge, don’t worry 🙂

3. Place 2nd layer on top of mousse, spread dark mousse all the way to the edge.

4. Top off cake with final cake layer then transfer to fridge for at least 3omins.

5. Remove cake from fridge, pour ganache on the top. 

Source: Buttercream Barbie

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Strawberry On Chocolate Action

One of my closest closest closest friends turned 20 a couple weeks ago! I only met her a couple months ago at the beginning of my second year in university but I feel like we’ve been best friends for years. Usually I have my reservations with getting too close to people too fast, but our personalities are just so similar that we clicked instantly when we met. Actually, maybe not instantly, because her first impression of me wasn’t that great ahaha.

my light reflector (for photo taking) fell on the chocolate collar at the very last minute before delivery 😦

On the first day of class, everyone got assigned into groups, but I got lost along with a couple other students and never found my group. So my friend, who was in the group that I also got assigned to, got the first impression that I am a lazy student and the type that never contributes to group work. The second day of class, when I finally met up with my group, I felt SO MUCH hostility in the air. I tried to break it by apologizing and talking to everyone, but that didn’t work. Apparently I talked too much and was kinda annoying! Ok, thinking back on it now, I guess I should feel lucky that I ever got to become friends with her at all, ahah!

For her birthday, she requested a cake with chocolate, strawberries (her favourite fruit) and whipped cream. So of course, being the awesome friend that I am, I gave her all three! I made her a chocolate cake filled with fresh sliced strawberries and a whipped cream icing. Then I covered the entire cake in a dark chocolate frosting. THEN, I made a dark chocolate collar and wrapped it around the cake. AND THEN, I topped the cake with more fresh strawberries. 

I’m not gonna lie, I was pretty darn proud of this cake. I can confidently say that this is the first cake that I have ever made that tasted phenomenal! Usually I make a mistake or two which messes up taste/texture or both. 

Everyone at the party raved about the cake and it made me SO SO happy. The main two things that make me bouce-off-the-walls-happy are runner’s high and when people truly enjoy eating the desserts that I make. I had one of those moments that day. Thanks Winkster for letting me make your cake 🙂

Strawberries and Cream Chocolate Cake

Components

2x recipe for chocolate cake
Fresh strawberries, sliced and 14 unsliced

Whipped cream filling
Dark chocolate frosting

Chocolate Cake

1. Divide batter into 4 10in round baking pans. Bake at 350F, let cool completely before handing. Although I baked four cake layers, I only used three.

Whipped Cream Filling

1 1/2 cups heavy cream
62.5g of cream cheese
1/3 cup of sugar
1 tsp vanilla extract 

1. Whip the heavy cream until it can hold a soft peak.

2. In another bowl, beat cream cheese until light. Beat in sugar and vanilla extract til incorporated. 

3. FOLD the whipped cream into the cream cheese. Chill until needed.

Dark Chocolate Frosting

1/4 cup +2tbsp cocoa powder
1/4 cup +2tbsp boiling water
1 1/2 cups unsalted butter, room temp
pinch of salt
1/2 cup icing sugar
1 lb (2cups) dark chocolate, melted and cooled

1. Combine cocoa and boiling water together until cocoa has dissolved.

2. Beat butter until light and fluffy. Slowly beat in icing sugar and salt. 

3. Add melted and cooled chocolate, beat until combined.

4. Beat in cocoa and water mixture. Scrap down sides of the bowl and beat again. 

Cake Assembly

1. Take one of the three cakes and place it top side up onto a cake board. Spread some whipped cream filling over the top. Layer strawberries on the filling evenly. Top the strawberries with more whipped cream filling.

2. Take a second cake layer and place it top side down onto what you have assembled so far. Fill and layer with cream and strawberries like in step 1.

3. Place final cake layer top side down onto what you have assembled so far.

4. Crumb coat the entire cake with chocolate frosting. Place cake into fridge for about 30 mins to let the crumb coat set.

5. Frost cake with the remaining chocolate frosting. Try to get the sides as even as you can with a metal spatula or cake comb. Place the 14 unsliced strawberries on top of the cake.

Sources

Dark Chocolate Frosting from Martha Stewart Cupcakes
Whipped Cream Filling from Bake with Anna Olson

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Caramel Pastry Cream Cake

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Last Thursday I forgot to record Bake with Anna Olsen. Dun dun dunnnn.

Something must’ve been really wrong with me because I NEVER forget about my favourite Thursday show. I can bet all my chocolate that I was abducted by brainwashing aliens. 

I usually set the recording the night before so that when I come home tired from work, I can sit back, relax and watch desserts be made. 

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I didn’t realize that I had forgotten until the second I got home. Right when I opened the door, I screamed, “OH NOOOOOOOOOOOOOO.” It was a horrible horrible feeling.

My sister came running down the stairs and asked, “Oh my gosh, what happened?!?!”

I stared blankly into her face and tried to speak as calmly as I could, “I forgot to record Anna Olsen.”

My sister finally relaxed and said, “Geez, I thought it was something serious.” Then she started up the stairs again, leaving me in shock still.

“IT IS SERIOUS, BECKS!” I screamed after her. 

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Even though I couldn’t watch the new episodes, I needed my fix of desserts! So I watched a previous recording whilst eating an entire tub of ice cream! I wish I was kidding about the ice cream part.

I watched the pastry cream episode because it is one of my favourite ones! Anna made cakes and souffles with pastry cream which surprised me because my limited creativity only allows me to relate pastry cream with cream puffs. 

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This cake is the exact same one that she made on her show except I had mess ups and Anna didn’t 😛

My pastry cream wouldn’t thicken and my caramel was wayyyy too thick. Luckily my friends didn’t seem to care or notice. The caramel pastry cream filling was everyone’s favourite part of the cake! 

If you’re a caramel fan like I am, you must must make this cake! Just a warning though, this is a super long recipe with lots of different steps to make!

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Caramel Pastry Cream Cake

Vanilla Cake

 3/4 cup butter
1 1/3 cup sugar
3 whole eggs
2 tsp vanilla
2 1/4 cup cake and pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk

1. Preheat oven to 350F

2. Cream butter and sugar together until light in colour and fluffy.

3. Add in the eggs one at a time, beat until increased in volume.

4. Add in vanilla.

5. Sift together flour, baking soda, baking powder and salt.

6. Alternate adding flour and buttermilk into the butter mixture. Begin and end with flour.

7. Bake in 8in pans for 25-35 mins. Allow cake to cool in pans for 20 mins. Then remove cake from pans to complete the cooling.

Pastry Cream

1 cup milk (not skim)
1 1/2 tsp vanilla bean paste (I left this out because I couldn’t find any, but I highly recommend that this be added!)
3 egg yolks
2 tbsp cornstarch
3 tbsp sugar
2 tbsp butter 

1. Bring milk and vanilla paste to a simmer in a pot.

2. In bowl, whisk egg yolks, cornstarch and sugar together.

3. Gradually add the hot milk to the egg mixture and whisk constantly to prevent cooking of the eggs.

4.  Add the entire mixture back into the pot over medium heat. Whisk constantly until thickened to get pastry cream.

5. Place 2 tbsp butter into a bowl. Strain the pastry cream into the bowl. Stir until butter is melted and place saran wrap directly on surface of pastry cream to prevent a skin from forming.

6. Allow to cool at room temperature.

Vanilla Buttercream

3/4 cup butter
4 cups icing sugar, divided
6 tbsp milk
1 1/2 tsp vanilla

1. Cream butter and 2 cups of icing sugar together

2. Add milk and vanilla. Beat in the rest of the icing sugar 

Caramel Sauce

1 cup cream
3 tbsp water
1 cup sugar
1 tbsp corn syrup

1. In a pot, add in water, sugar and corn syrup. Cook over med-high heat.

2. Do not stir !!! Let the mixture just cook until it reaches a nice amber colour.

3. Add cream and using a LONG handled whisk, stir to combine.

4. Set off heat to cool at room temperature.

Assembly 

1. Level off cakes if there are uneven surfaces.

2. Combine some caramel sauce into the pastry. I can’t give  you exact measurements, just make sure the mixture doesn’t get too runny, you need structure in your caramel pastry cream.

3. Place one layer of cake on a cake board. Pipe a ring of buttercream along the outside edge to create a dam.

4. Fill the space inside the buttercream ring with caramel pastry cream. 

5. Place the next cake layer on top. Pipe a buttercream dam again. Fill with caramel pastry cream. You should still have some caramel pastry cream left.

6. Place final cake layer on top. 

7. Spread buttercream on all surfaces of the cake. 

8. Pipe a decorative border on the top which is supposed to act as a dam as well.

9. Combine the rest of the caramel and caramel pastry cream and pour on the top. Ta-da! Now that wasn’t too bad was it 😉

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