I’ve been baking cakes for about 28 years and have been used to doing my own thing in the kitchen. At the gentle (LOL) nudging of my dear friend Anne , I decided to join the Cake Slice Bakers. Paloma of The Coffee Shop is the leader of the group and after a brief note to her I was warmly accepted into the group. The book we’re baking from is Vintage Cakes by Julie Richardson and this month’s selection is The Black & White Cake. The description of the cake stated that it is the reverse of the classic white cake with chocolate frosting. I can count the times on one hand that I’ve made a white cake with chocolate frosting. At Casa de Sweet Sensations we tend to go with chocolate cake with chocolate frosting, with one exception. Charisse likes yellow cake with messy chocolate frosting and occasionally I give in to her whims.
When I looked at the long list of ingredients for the cake and then the separate recipes for the frosting and ganache filling I honestly wondered what I had gotten myself into. Well I declared that I was ready and willing to get out of my baking comfort zone and here I am right at the edge.
One of the most important things to do when baking no matter how long or short the list of ingredients is is to measure out all of the ingredients prior to mixing. There is nothing worse than finding out after the cake is in the oven that you’ve left something out. Don’t worry I didn’t but I sure was a nervous Nelly while getting everything together.
The cake is intensely chocolate due to the Hershey’s Dark Cocoa. I also think that the coffee and dark brown sugar added to the depth of the chocolate flavor. It was baked in two eight inch pans and mine were done in 40 minutes. After it cooled I slice the small domes from the tops and of course I had to taste. Let me tell you there is nothing like a bite of warm chocolate cake. Man that was good! The ganache came together quickly and of course I had to have a finger lick of that also. From the two quick tastes that I had I knew this cake was going to be awesome.
Some time back I made Swiss Meringue Buttercream and found it to be just ok. Seemed like a lot of work for just ok results. Well what do you know the Vanilla Buttercream frosting for this Black & White Cake was leading me down that warm the egg whites and beat the you know what out of them once again. The addition of vanilla beans held a tasty promise. I was on a roll tasting the separate components and the buttercream was silky smooth and the vanilla flavor was popping!
I decided to serve the cake for Father’s Day and was super excited to present it to my family. However, somewhere along the way my taste buds decided to go into overdrive with salty flavors. The frosting recipe only called for 1/8 tsp of fine sea salt and I was very precise in my measurement. But I’ll be darned, when I had a slice the next day it was super salty. Just to be sure, and for quality control purposes (ha!!) I had another piece later that evening. Yep, it still tasted salty. I asked Charisse two maybe three times when she was eating it if it tasted salty to her. She gave me that look that said please don’t ask me that again Mom, I said no the first time! Maybe it was just me. At any rate I think it was kind of pretty and the Mr., who by the way says he doesn’t like sweets has had several pieces. Guess that means case closed. Can’t wait to see what’s up for next month.
Vintage Cakes by Julie Richardson is filled with lots of classics and I’m sure lots of sweet treats that will surprise your. Go here to grab a copy for yourself.