J's cake of choice

J request cake yg bukan coklat, empuk, berlapis pake buttercream coklat yg biasanya buat dobos torte :D
Setelah beliaunya browsing-browsing ketemu resep layer cake ini. Jadi dibuatlah si cake request J ini.

My not-so-neat finishing touch of the cake frosting ^^



A slice of soft, yummy cake with thick frosting =9



The remaining cake with evident proof of failed upper layer cake xD



So, this cake is supposed to serve up to 20 people, hahaha.
I baked it in 2 batches, with the second batch kept in the fridge before baking.
aaanndd, that wasn't a smart move :D
See, the butter was heated along with milk as to ensure it stays liquid and mixed well with the batter. And of course keeping the batter in the fridge cooled off the butter and successfully separating it from the rest of the batter :D
Hence the failure in the upper layer cake xP

Copy paste dulu, ntar dirapiin resepnya:

* 1 3/4 cup(s) cake flour
* 2 teaspoon(s) baking powder
* 1 cup milk
* 2 tablespoons unsalted butter --> 30 gr
* 4 large eggs --> 5 medium
* 2 cup(s) granulated sugar (1-1/2 cup for me)
* 1/2 teaspoon(s) salt
* 2 teaspoon(s) vanilla extract --> 1 sachet of vanilla powder


Directions

1. Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.
3. Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.


Chocolate Buttercream

* 4 large eggs, at room temperature --> 5 medium
* 1 cup (200g) caster (ultrafine or superfine white) sugar --> 3/4 cup
* 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
* 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.