Saturday, March 17, 2012

Genoise w/ Chocolate Espresso Buttercream

An Ode to David Naff

The twelfth of March - a day most adorn
For twas on this day our dearest David was born.

Fashionista most extraordinaire
Who wouldn't love that spiky hair?
But with his orange deep V, he would not part
'Til it was painted by Traci, the key to his heart.
Though robbed from the cradle, his wife he loves true
Almost as much as his bros and his brews.
Yes, David is sensitive, subtle, and sweet
A kinder, gentler man you will never meet.

Nervously waiting for his double date,
He slowly leans over and tells Kel he cant wait.
Finally, he's here - What to ask first?
He crosses his fingers and hopes it won't sound rehearsed.
Well, Benjamin, I must ask - What is your sign?
Whoa, really, a Pisces, that's totally MINE!
Bro besties we'll be forever more
You can sleep over, I'll even give you the tour.
And you can come to our Game Night and sit right by me
There's lots of laughter, some snorting, you'll love it, you'll see!

So let's celebrate David for all that endears him to us
Not just the things that I've mentioned, though those were a must.
Raise your glass to your husband, your friend, and your bro
For he is a good one we're all privileged to know.

Genoise Classique
taken from The Cake Bible by Rose Levy Beranbaum

Preheat oven 350º

In a medium bowl, combine:
2.5 ounces clarified butter*
1 teaspoon vanilla

*To make clarified butter, melt over low-medium heat 1 stick of unsalted butter. Do not stir. Let it heat for 10-15 minutes, reducing the heat if the butter begins to sputter or boil. Remove from the heat and pour through a fine sieve. Next, pour through cheesecloth or a paper towel (I always use a paper towel) to remove all of the remaining grit.

In a large electric mixing bowl with handle, combine:
14 ounces whole eggs
7 ounces sugar

Holding over a pan of simmering water, constantly whisk together until the mixture's temperature is just lukewarm. The length of time will depend on the material of your bowl. I used a metal bowl and it took about 3 minutes (I also had to take a break or two or three because my arm got tired!). Remove from the heat and immediately whisk on a high speed for 5 minutes.

While the eggs are whisking away, sift together in a small bowl:
2.5 ounces cake flour
2.5 ounces cornstarch

Remove a scant 1 cup of the egg/sugar mixture and whisk together with the clarified butter until completely combined. Set aside momentarily.

Pour 1/2 of the flour mixture over the remaining egg/sugar mixture. Using a rubber spatula or a balloon whisk, rapidly fold in the flour mixture. Make sure to get all the way to the bottom of the bowl, as the flour will sink. Repeat with the remaining flour. Finally, stir in the butter until just combined.

Immediately pour batter into two greased and floured 8" cake rounds.

Bake 30 minutes or until cakes are golden brown and the edges begin to pull away from the pans.

Let cool completely before sprinkling with syrup and applying icing.

adapted from The Cake Bible by Rose Levy Beranbaum

In a glass Pyrex container, combine:
2 ounces sugar
4 ounces water

Heat in the microwave for 45 seconds. Vigorously stir to help the sugar dissolve. Return to microwave and heat for another 45 seconds. Stir again. Let cool completely.

1 ounce Bailey's Irish Creme (or your liqueur of choice)

Chocolate Espresso Buttercream
adapted from Professional Baking by Wayne Gisslen

In an electric mixing bowl, add:
3 ounces egg yolks (4-5 egg yolks)
Beat on high until the yolks are light yellow in color and thick. This will take a good long while to happen - like 10 minutes. When I say thick, I mean thick! The number one way that I've screwed this up this recipe in the past is by not getting this step right.

Meanwhile, in a small saucepan combine:
8 ounces sugar
2 ounces water

Bring to to a boil, constantly whisking so that sugar does not burn. Have a candy thermometer close at hand to measure temperature. Once the temperature reaches 240º remove from the heat and pour into a glass Pyrex measuring cup. Very slowly pour the syrup into the egg yolks (I generally have a stream going down the side of the bowl to avoid hitting the whisk attachment). Continue to whisk on high until all the syrup is added and the mixture is completely cool. Again, getting this to cool takes a good bit of time. Go check your email or call your grandma and come back in 10 minutes.

A little at a time, beat in:
10 ounces unsalted butter
Be careful not to add the butter to quickly, otherwise the mixture won't absorb it.

Finally, in a separate medium bowl melt:
3 ounces semisweet chocolate

Once the chocolate is melted, add:
3/4 teaspoon vanilla
3-4 tablespoons espresso or very strong coffee

Thoroughly combine. Let cool a bit before adding 1/4 of the prepared buttercream to the melted chocolate and thoroughly blend together. Add the remaining buttercream.

Cut each of the cake layers in half. Place one of these layers on top of your cake plate. Sprinkle with one fourth of the syrup. Cover with a thin layer of the buttercream. Repeat with the remaining layers. For your final layer, however, do not cover the top with buttercream first. Instead, frost the sides of the cake first and then the top. The outside layer of buttercream should be a bit thicker than the layers between the cakes.

Decorate as desired.

Eat up!

No comments:

Post a Comment