6.07.2011

Hot Milk Cake w Chocolate Whipped Cream Frosting


05.29.11

pre/during/post-frosting.

I had bought heavy cream about 2 weeks ago and had barely touched it…I kept wanting to “save” it for a special occasion but that never came. Instead, I found myself scrambling to find a recipe that’s quick to make that uses a substantial amount of heavy cream. 

I was thinking pumpkin pie. But I couldn't find pumpkin...(yes I could've gone to the other grocery store about 15 min away but I really didn't have the time. Practice was in a few hours. Slash i got lazy what can I say--eek)


Back on the internet: How about Martha Stewart’s “Hot Milk Cake with Chocolate Whipped Cream Frosting”?! Cool. Plus I've got all the ingredients on hand already so BONUS!


P.S. I have some food adventures that I need to post up so no worries, you'll get a break from all my baking soon! Haha









 
Since the frosting needs to be chilled for awhile (a few hours), I made that first. I halved the recipe…2 cups of heavy cream just felt too decadent.

Makes 3 cups

2 cups heavy cream
4 oz     finely chopped semisweet chocolate

1. Combine cream & chocolate in a small saucepan over medium heat.
2. Once the chocolate has melted remove and refrigerate until well chilled.
3. To frost: place mixture in a bowl. With a whisk attachment, beat until thick and spreadable. Use immediately!

Here I’ve got my ingredients laid out: 1 cup heavy cream & ¼ cup chocolate.


Huge mistake with the storing of the chocolate. It was in a container with some of my spices and what happened overtime was the absorption of some of the spices’ aromas. Essentially, I ended up with a spiced frosting that had way-too-prominent pepper tones. :(


Now onto the cake itself.


Makes one 9-inch cake

1 tbsp    unsalted butter
1½ cup  flour
1½ tsp   baking powder
½ tsp     salt
3             large eggs  
1½ cup  sugar
1 tsp       vanilla extract
¾ cup     milk
 
1.      Preheat oven to 325ºF. Lightly butter & flour a 9-inch square baking pan; set aside.
2.      Whisk together flour, baking powder, and salt; set aside.
3.      Using the whisk attachment, beat eggs & sugar until thick and the batter falls in a thick ribbon, 4-5 min.
4.      Beat in vanilla.
5.      Meanwhile, heat milk and butter until simmering in a small saucepan.
6.      Slowly add to the egg mixture in a slow, steady stream as you continue beating until combined.
7.      Fold in the dry ingredients until just combined.
8.      Pour batter into the prepared pan.
9.      Bake until golden brown and starting to pull away from the sides of the pan, 55-60 min.
10.   Remove from oven, cool on a wire rack for 15 min.
11.    Using an offset spatula or a knife, loosen the cake from the pan. Invert onto a wire rack.
12.   Re-invert onto a serving plate. Frost, and serve.
*Both recipes are from MarthaStewartLiving.com


As the recipe calls for this, I butter and flour my pan. 


 

Very common ingredients so this can be cake that you make when you crave something sweet and aren’t in the mood to make a grocery run. ;)

You've got your milk, flour, eggs, sugar, butter, vanilla, salt, and baking powder. Easy!












Like usual, gotta beat those eggs. Beat in the sugar until it’s nice and thick. Vanilla going in as well. 



To make this a “hot milk cake”, you must have hot milk. For the record, hot milk tastes quite different than at the regular cold temperature so you definitely want to go the hot milk route for this recipe. 



Pouring in a steady stream while beating at the same time, add the milk to the batter. 


Dry ingredients are then folded in. Here’s my attempt at taking photos of myself folding it in. haha Not easy focusing a manual lens with one hand and mixing with the other. 


Everything is then poured into the pan then baked for about 50 min.


Now that the cake’s chilled sufficiently, it’s time to frost! I beat the chocolate cream mixture until it was thick/stiff peaks. 
Notice how it goes from a thick liquid on the left to a mousse-like frosting that confidently holds its shape!


I could see that I already have too much frosting so I decided to quarter the cake and fully frost each cube. 


It looked pretty cool! The frosting was super disappointing but I know next time when I have chocolate that tastes ONLY of chocolate, it’ll turn out much better. Also, the cake can definitely be eaten on its own. Try warming it up or eating it fresh from the oven. Heavenly! The egg/milk aroma = magic. 


The recipe itself: (I gawked a bit at the amount of sugar..)
4.5 out of 5 NOMs
nomnomnomnomnoh

 
My overall execution: (The frosting was great texture-wise but taste-wise, it bombed.) :(
2.5 out of 5 NOMs
nomnomnoh


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