Ingredients: |
Ingredients: ADJUSTED RECIPE FOR NINE INCH PANS, WITH THICKER CUSTARD LAYERS
Golden Cake Layers
3 c sifted flour (measure after sifting)
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 c plus 6 1/2 Tbsp butter at room temperature
1 5/8 c sugar
2 1/2 tsp vanilla
4 eggs
Optional: 2 egg whites (leftover from custard below)
8 oz container sour cream (1 Tbsp less than 1 cup if measuring)
Custard Filling*
1 1/2 c milk (whole milk is best, if using skim use a little less: thick custard is easier to handle when assembling)
2 c heavy (whipping) cream
1 c sugar
5 Tbsp cornstarch
4 large egg yolks
2 1/2 tsp vanilla extract
*this is doubled from the original recipe. I prefer a thick layer of custard.
Fudge Frosting*
8 oz unsweetened chocolate squares
12 oz can evaporated milk
2 c sugar
*this is 1/3 more than original recipe, so I can use a full can of evaporated milk. (Original amounts were: 6 oz choc, 1c plus 2 Tbsp evap milk, 1 1/2 c sugar)
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ORIGINAL RECIPE FOR EIGHT INCH PANS WITH THINNER CUSTARD LAYERS
Golden Cake Layers
2 1/4 c plus 3 Tbs sifted cake flour (measure after sifting)
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 c plus 2 Tbsp unsalted butter at room temperature
1 1/4 c plus 1 Tbsp sugar
2 tsp vanilla
4 large yolks, at room temperature
1 large egg, at room temperature
3/4 cup sour cream
Custard Filling
1/2 c milk plus 2 Tbsp (whole milk is best, if using skim use a little less: thick custard is easier to handle when assembling)
3/4 c heavy (whipping) cream
6 Tbsp sugar (this is 1/3 cup plus 2 tsp)
2 Tbsp cornstarch
1 large egg yolks
1 tsp vanilla extract
Fudge Frosting
6 oz unsweetened chocolate squares
1 cup plus 2 Tbsp evaporated milk
1 1/2 c sugar
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Directions: |
Directions:NOTE: the custard and frosting must set, so it is wise to start this early in the day or the day before. I find it easiest to make the cake, custard and frosting on day 1, then assemble on day 2.
Make Cake layers:
1) Preheat the oven to 350º. Lightly grease two 9 inch round layer pans with vegetable oil or butter. (Optional: line bottom of pan with parchment paper to make removal easier).
2) With a whisk, mix the flour, baking soda, baking powder, and salt in a medium bowl.
3) Cream the butter, sugar, and vanilla in a medium size mixing bowl with an electric mixer on med-high speed until light and fluffy, about 2 minutes. Stop the mixer to scrape the bowl with a rubber spatula.
4) Add the eggs one at a time, blending for 5 seconds on med-low speed after each addition. Add egg whites if using. Scrape the bowl each time.
5) Add one third of the dry ingredients to the butter mixture by stirring them in lightly with the rubber spatula so that the liquid is absorbed. Then turn the mixer on low to blend partially, about 5 seconds. Scrape the bowl.
6) Add half of the sour cream and blend in with several broad strokes of the spatula. Then fold in one-third more dry ingredients by hand, followed by the remaining sour cream, then the rest of the dry ingredients. Turn the mixer to low and blend until the batter is velvety in texture, 10 seconds. (If the batter is stiff and not velvety, add additional milk as needed.)
7) Divide the batter evenly between the prepared pans and place them on the center rack of the oven.
8) Bake until the layers are golden in color and spring back to the touch, and a tester inserted in the center comes out dry. 30-35 mins.
9) Cool the layers in the pans on a rack before frosting.
Make custard filling:
1) Scald half of the milk, the cream, and the sugar in a medium size saucepan over med-low heat.
2) Dissolve the cornstarch in the remaining milk.
3) Add the egg yolks to the cornstarch mixture and stir it rapidly with a fork or whisk. Add this mixture to the scalded cream mixture and whisk over med-low heat constantly until it thickens, 1 1/2 to 2 mins, and then for 30 seconds more
4) Remove the custard from the heat, stir in the vanilla, and pour it into a ceramic or plastic bowl. Allow it to cool for 10 minutes, stirring it gently several times.
5) Put a piece of plastic wrap that has been punctured several times directly over the surface of the custard and refrigerate until completely chilled or overnight.
Make the fudge frosting:
1) Melt the chocolate in the top of a double boiler placed over simmering water (Or, microwave 1 min, stir, microwave 30 sec, stir)
2) Blend the evaporated milk and sugar in a blender on med speed for 2 seconds
3) Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 mins. The mixer's sound will change when the frosting has thickened.
4) Spoon the frosting into a bowl and allow it to set at room temperature for 30 mins. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. Do not refrigerate the frosting,even if you don't plan to use it for several days.
Assemble the cake:
1) While slicing the cake, kneel so the counter/cake is eye level to make it easier to slice evenly.
2) If your cake layers have a 'hump', carefully slice off any that extends above the cake pan using a long serrated knife.
3) Remove the cake from the pan, slide a knife around the edge, lift carefully around the edges to loosen, then turn over.
4) Carefully split the cake layers, using a long serrated knife, inserting from the side to the middle, and rotating the cake until you make it all the way around. Use a very large spatula to lift off the top portion.
5) Assemble as follows on your serving platter or cake plate
- cake layer
- half the custard
- cake layer
- 1/2 cup fudge
- cake layer
- remaining custard
- cake layer
- remaining fudge: spead thin layer on sides and remainder (thick) on top.
NOTE: If the custard is causing the layers to slip from side to side, place one hand on the top of the cake while you frost the sides using the base coating method. Spread a thin layer on the sides, place in the refrigerator and allow the custard to set for an hour before completing the frosting of the sides and top. I don't need to do this as long as I let the custard set fully before starting. |
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