[This article was originally published at In My Tiny Kitchen, Lisa’s musings from her home kitchen. We’re posting it again here.]
I have found a chocolate cake that I love. I have a simpler chocolate cake, an any day, make-on-a-whim chocolate cake that is really good, but this new one? It is very good. I found the recipe a few years ago on The Faux Martha, made the cake as written, in collaboration with my baker niece, Annie, for Spouse’s birthday. I collaborated with Ann because this cake uses an Italian Buttercream, a Salted Caramel Italian Buttercream. Planning a dinner party for 20 allowed me few extra neurons to devote to something I had never made before, something that sounded so-daunting. Annie, a caramel pro, produced a beautiful product with which we filled the cake before finishing with ganache. Despite the rave reviews and Annie’s reassurances to the contrary, that intimidating buttercream left the recipe to sit unceremoniously disheveled, piled in with all the Others on the shelf directly behind my office chair.
A few months ago, for reasons I can’t fully remember, the cake returned to my consciousness. Planning a baby shower for a dessert-loving co-worker, I knew I had to make this cake. This time I reduced the sugar a bit and used fresh-ground, whole grain einkorn flour. Einkorn, with its naturally lower gluten levels, produces an excellent pastry flour. Though any finished product might be a tad more dense, not sifting away the ground germ & bran keeps the protein levels high. Low gluten, high protein. Einkorn is crazy. I made a few iterations then my niece Betsey came over with her camera for Cake Day. Here’s what went down.
A basic butter cake using natural cocoa powder, but with half & half rather than just milk.
I wanted a 6-inch by 6-inch square finished cake, so used a 12-inch square for baking. One recipe yielded four 3/4-inch layers. I reduced baking time, watching the oven closely, to account for the increased surface area.
The buttercream will have its own post, but while the cake baked, I made the caramel, ensuring time for some cooling before adding it to the whipped butter. I did find that if the caramel had cooled a bit too much, the buttercream became Toffee Buttercream, also delicious.
The ganache frosting is enriched with egg yolk and a small amount of butter, cooled, then whipped for a matter of seconds to incorporate a bit of air. If it goes grainy, you can rewarm, recool, rewhip.
Finally, the layers were filled with buttercream, each pressing into the last. I chilled the cake, then finished with the ganache frosting.
I’ll leave you to use the recipe linked at The Faux Martha. If you want to try Einkorn flour, I used it ounce for ounce as the recipe is written. Enjoy!
All photos by Betsey Wilson