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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, June 19, 2013

Kit Kat Cake




For the Cake ( Courtesy Ruchira Hoon)

1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
142 gms (10 tablespoons) of butter, at room temperature
1/2 cup (packed) light brown sugar
1/3 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
60 gms bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
120 gms semisweet,  finely chopped, or 2/3 cup store-bought mini chocolate chips


GETTING READY:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

TO MAKE THE CAKE:

Sift together the flour, cocoa, baking soda, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them.


For the pastry cream 

2 cups whole milk
4 large egg yolks
6 sugar
3 tablespoon cornstarch, sifted
200 grams bittersweet chocolate, melted
2 ½ tablespoon butter, cut into bits, at room temperature


Bring the milk to a boil in small saucepan or in a microwave oven.

Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch, salt until thick and well blended. Whisking without stop, drizzle in about ¼ cup of the hot milk-this will temper, or warm, the yolks-then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking vigorously, constantly, and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil-still whisking-for 1 to 2 minutes, then pull the pan from the heat.

Whisk in the vanilla melted chocolate. Let stand for 5 minutes, then whisk in the bits of butter, stirring until the butter is fully incorporated and the custard is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool the custard quickly-put the bowl with the pastry cream into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is thoroughly chilled, about 20 minutes.
 


Or if you do not want too much chocolate, try Vanilla butter cream frosting instead

1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt

In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed.

For the decoration 

40 Kit Kat single sticks (10 x 4 packets)
10 packets of Gems/ M 'n'M
1 long ribbon

To assemble:

Put the first layer of cake at the bottom of your cake tray. Brush it with a mild sugar and cocoa syrup. I added a splash of white chocolate liquor to the mix to give it another layer. 
Add about 1/3 of your pastry cream and layer with the second layer on the top.  Frost the top of the cake with the remaining 2/3 of the pastry cream. You may think it's a bit too little, but trust me, it’s just perfect. Let it dry for 10 minutes. 
Break the Kit Kats in twos or ones, whatever is easier. Stick it to the pastry cream as close you can to each of the sticks. Wrap around with a ribbon at the earliest, so that it retains shape.

Strew the colored candies across the cake. And refrigerate till serving.

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