Week 139: Extra tall devil’s food cake

I was having a particularly bad baking weekend as the Poire D’Eve entremet I had been eyeing for the longest time turned out to be kinda “bleh”. (Although later, I warmed to the taste and liked it quite a bit.)

In order to redeem the weekend, I decided to bake an early birthday cake as a treat for myself. And what better cake than my favourite devil’s food cake a la David Lebovitz. I made the full cake recipe in 3 6-inch round cake tin to give the resulting cake some height. And to add a little twist to the original, I decided to make some Swiss meringue cream cheese buttercream. Flavoured with raspberries to sandwich between the cake layers and flavoured with chocolate to cover the entire cake.

For the Swiss meringue cream cheese buttercream

95g egg whites

95g granulated sugar

190g unsalted butter, at room temperature 

190g cream cheese

35g raspberry jam

71g dark chocolate, melted and cooled to room temperature 

1) Set up a bain-marie and whisk granulated sugar with egg whites in a bowl set atop the bain-marie. Keep whisking until sugar is completely melted. To test, just pinch the mixture and make sure it does not feel grainy.

2) Transfer the egg mixture into the bowl of your stand mixer and whisk on medium-high speed for 10 minutes. By then, the bowl of the mixer should have cooled and the egg mixture would have at least double in volume.

3) Turn down mixer to medium speed and add room temperature butter, a tablespoon at a time, letting it incorporate before adding next tablespoon.

4) Switch to the paddle attachment, then add the cream cheese and continue to whisk the buttercream until light and fluffy.

5) Scoop 140g of the cream cheese buttercream into a bowl and add to that the raspberry jam. Fold to incorporate.

6) Add the melted chocolate to the remaining buttercream and fold to incorporate.

To assemble, fill the chocolate buttercream in a pastry bag. Put the first layer of cake onto a cake board, then pipe a generous rope of chocolate buttercream around the edge of the cake layer. Scoop half the raspberry buttercream into the middle of the cake layer abs spread it evenly. Repeat with the second layer. After placing the third layer of cake, spread a thin layer of the chocolate buttercream all over the cake and freeze for about 15 mins. After that, spread the remainder of the chocolate buttercream in an even layer to cover the enter cake.

Ultimate decadence in one bite. No kidding.


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