Today Rose's Alpha Bakers share our 6th selection as we bake our way through The Baking Bible. As a reminder, the recipes are not being shared, but I'll share my commentary about the recipe, followed by a full photo tutorial.
This week's selection - Chocolate Cuddle Cake, a single layer of chocolate chiffon cake wrapped in chocolate ganache and topped with caramel whipped cream and chocolate curls.
Note: if you don't have a 9x3-inch springform (12 cup capacity), you might have a 10x2.5-inch springform (12 cup capacity). Also, half the recipe will fit in a 6x3-inch springform pan or four 4x1.75-inch mini springform pans.
How does it taste - Wow! I think my 17 year old described it best when she declared it "EPIC".
How does it look - Absolutely beautiful.
Level of difficulty - This recipe is rather lengthy and consists of 3 components so I'm going to say the level of difficulty for this one is intermediate+.
To breakup the workload a bit, the ganache can be made a couple of days in advance, the chiffon cake can be made a day in advance, and the caramel whipped cream can be made a few hours before assembly.
Were the directions clear - For the most part, although there is one little word in the "make the batter" paragraph that could possibly be troublesome. I had made the chocolate ganache and had it resting out of the way on the counter. Then I began making the chiffon cake - I whisked together the cocoa powder and boiling water and set it aside to cool, and combined the dry ingredients in the bowl of my stand mixer. Then the directions said, "add the chocolate mixture to the......" Well, I had two separate mixtures sitting on the counter. 1) the chocolate ganache mixture, and 2) the cocoa/boiling water mixture. Most experienced bakers would know the recipe was asking for the addition of the cocoa mixture, but a newbie might accidentally grab the bowl containing the chocolate ganache. So I'd suggest changing the word chocolate and to cocoa, just to be on the safe side.
What would I do differently next time - As far as the recipe is concerned, I wouldn't change a thing. The title of the recipe is another story though - I just don't think "cuddle" does this elegant cake justice. Maybe chocolate cloud or chocolate embrace would be more appropriate?
Next up - Black and Blueberry Pie, Jan 12, 2015. Since ripe summer berries are six months away, I'll be using frozen berries which are picked and flash frozen at their peak. Can't wait to taste that summer flavor in the middle of this cold blustery January.
Okay, here's my photo tutorial.
This cake is composed of 3 separate components. Let's start by making the chocolate ganache.
Time to make the cake.
For some reason, the photos I took while making the caramel whipped cream were bad so if I ever make it again, I'll have to remember to retake the photos. In the meantime, my friend Jenn posted perfect step-by-step pics of the process. You can see them on her blog here.
links to more alpha baker photo tutorials
- Nov 20, 2015 The Hazelnut Praline Cookies that Never Were
- Sep 1, 2015 TBB - Flaky Cream Cheese Scones
- Aug 24, 2015 TBB - Woody's Black and White Brownies
- Jul 2, 2015 TBB - Praline Meringue Ice Cream Sandwiches
- Jun 23, 2015 Ricotta Loaf - The Bread Bible
- Jun 4, 2015 TBB - French Orange Cream Tart
- May 20, 2015 TBB - Double Chocolate Oriolos
- May 16, 2015 Touch of Grace Biscuits - The Bread Bible
- May 8, 2015 TBB - Blu-Rhu Mini Pies
- Apr 27, 2015 TBB - Lemon Jammies
- Apr 2, 2015 Pita Pizzas - The Bread Bible
- Mar 23, 2015 TBB - Luxury Oatmeal Cookies
- Mar 16, 2015 TBB - Sour Cherry Pie (Pi Day)
- Mar 9, 2015 TBB - Caramel Buns
- Mar 4, 2015 TBB - Hamantaschen (Purim)
- Feb 23, 2015 TBB - Lemon Posset Alma
- Feb 16, 2015 TBB - Chocolate Pavarotti with Wicked Good Ganache
- Feb 11, 2015 TBB - Golden Orange Panettone with Chocolate Sauce
- Feb 9, 2015 Panettone Delay
- Feb 2, 2015 TBB - Swedish Apricot Walnut Bread
- Jan 26, 2015 TBB - Gingersnaps
- Jan 19, 2015 Biga Fail
- Jan 13, 2015 TBB - Black and Blueberry Pie
- Jan 6, 2015 TBB - Chocolate Cuddle Cake