Wednesday, 14 May 2014

Cointreau Chocolate layered cake

It is not often that i get to cook a three course meal for my mum or family for that matter. I wanted to spoil my mum this Mother's Day and decided to finish the day with this cointreau chocolate layered cake.


I added the cointreau in to the butter cream which is sandwiched in between the four layers and used the white cloud frosting which has been featured in my previous post, only this time i grated orange zest through it.

It is hard to beat a home baked cake and i can assure you there is nothing mum loves more than for you to show her you care by putting love in to the food you share with her and the rest of the family.



Items you need:

Chocolate cake

- 1/2 cup of cocoa powder
- 1/4 teaspoon of tartar cream
- 1/2 cup of self raising flour
- 2 cups of flour
- 1 teaspoon of baking powder
- 6 egg yolks
- 1 cup of sugar
- 170grams of butter (room temperature) or 1 cup
- 1 3/4 cup of milk

Cointreau Butter cream

- 180 grams of room temperature butter
- 2 cups of icing sugar
- 1 tablespoon of light cream
- 1 tablespoon of grated orange zest
- 1 tablespoon of cointreau

White cloud and orange zest frosting

- 3/4 cup of glucose syrup
- 2 egg whites
- Pinch of salt
- 1 tablespoon of grated orange zest

What's Next?

Preheat the oven to 170 degrees (338 fahrenheit)

Line to round baking tins

1. Sift the cocoa, tartar, the flours and baking powder in to a large bowl and combine well

2. Beat the butter and sugar together till fluffy and add the eggs one yolk at a time

3. Make a well in the flour mixture and pour the butter mixture in the center.

4. Using the electric beater on low speed beat the ingredients together. Add the milk slowly as the mixture thickens or is too dry.

5. Place half the mixture in to one tin and the other half in to another and put in to the oven for 45-50 minutes. This may vary according to your oven type ie. with a fan force oven you may need to check it at the 35-40 minute mark. If it starts to burn on the top place foil over the tin and back to bake

6. Remove from the oven and let both cakes cool on a cooling rack

7. For the butter cream place 180 grams of room temperature butter in a bowl and beat together with the icing sugar till fluffy. Add the light cream, orange zest, cointreau and keep mixing.

8. Place one of the cooled cakes on to a cake stand. Using a serrated knife make an dig in to the side of the cake. Be careful not to 'saw' your way through the cake as this will make your cake crumb. Slowly turn the cake stand to ease your knife through the cake. Repeat for the second cake. Spread the butter cream in between all the four layers.

White Cloud and orange zest frosting

1.Beat the egg whites till soft peaks form like a meringue.

2. Boil the glucose syrup in a pan and using the electric mixer beat through the meringue

3. Add the orange zest

4. Ice the cake with the frosting just before serving





No comments:

Post a Comment