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Mocha Cake with a Brown Butter Buttercream, Caramel...
by Morgan Knight
212
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1
212
Title:
Mocha Cake with a Brown Butter Buttercream, Caramel...

Author:
Morgan Knight

Description:

A rich chocolate-chocolate cake layered with a whipped brown butter buttercream. It is then glazed with fresh vanilla-bean caramel sauce and Texas-grown pecans.

Cake:

Ingredients

All purpose flour 13.2 oz.

Cornstarch 1.4 oz.

Cocoa Powder 2.4 oz.

Salt

Kosher 0.3 oz.

Baking Powder 0.5 oz.

Baking Soda 0.3 oz.

Shortening

Emulsified 8.4 oz.

Sugar, Granulated 19.2 oz.

Milk 4 oz.

Kohana Concentrate 5 oz.

Vanilla, Extract 0.2 oz.

Milk 8.4 oz.

Eggs 9.6 oz.

Directions

Combine the cake flour, cocoa, salt, baking powder, baking soda and shortening in a large bowl of a large mixer fitted with the paddle attachment. Blend 3 minutes then scrape and mix for an additional 2 minutes. Add the sugar then add the first milk, coffee extract and vanilla. Blend for 3 minutes then scrape. Blend for an additional 3 minutes.

Combine the remaining milk and eggs in a separate bowl. Add these liquid ingredients to the mixture in three additions. Scrape down the bowl after each addition, then blend well with each time. Beat 2 minutes on low speed. Divide the batter into greased and floured 8-inch cake pans, 18 oz. Bake at 365 degrees until the cake tester comes out clean, and the cake springs back when lightly touched approximately 12 to 18 minutes.

Buttercream:

Ingredients

Butter, Unsalted 8 oz.

Shortening, Emulsified 4 oz.

Confectioner's Sugar 20 oz.

Egg White, Pasteurized 1.25 oz.

Vanilla Extract 0.12 oz.

Prior to completing the following recipe, brown your butter in a saucepan over the stove. Melt and heat until desired brown color is achieved. Cool until solidified and room temperature.

Using the paddle, cream together butter, shortening and sugar until well blended. Add the egg whites and vanilla. Blend in at medium speed. Then mix at high speed until light and fluffy. Remove portion of icing for décor. Lighten/aerate rest of buttercream to consistency of whipped cream by adding milk as needed.

Vanilla Bean Caramel Sauce

Ingredients

Sugar, Granulated 16 oz.

Corn Syrup 8 oz.

Heavy Cream 12 fl. oz.

Sweetened Condensed Milk 10 oz.

Vanilla Bean 1 ct.

Directions

Combine the sugar and corn syrup in a medium sized saucepan and bring to a boil. Combine the cream and condensed milk in another sauce pan and scald. Slowly add to the hot sugar mixture in additions, stirring the entire time.

Continue to cook the mixture until it reaches soft ball stage or 244 degrees. Pour into a glass jar and scrape vanilla seed into the caramel. Cool.

Assembling The Cake:

Level the cakes and create 1 inch layers. Fill each layer with buttercream topped with crushed pecans, layering a total of 4 cake layers. Crumb coat the cake and chill, followed by completely coating the cake. Top with the caramel sauce. Garnish with additional buttercream rosettes and pecans as desired.

Description:

A rich chocolate-chocolate cake layered with a whipped brown butter buttercream. It is then glazed with fresh vanilla-bean caramel sauce and Texas-grown pecans.

Cake:

Ingredients

All purpose flour 13.2 oz.

Cornstarch 1.4 oz.

Cocoa Powder 2.4 oz.

Salt

Kosher 0.3 oz.

Baking Powder 0.5 oz.

Baking Soda 0.3 oz.

Shortening

Emulsified 8.4 oz.

Sugar, Granulated 19.2 oz.

Milk 4 oz.

Kohana Concentrate 5 oz.

Vanilla, Extract 0.2 oz.

Milk 8.4 oz.

Eggs 9.6 oz.

Directions

Combine the cake flour, cocoa, salt, baking powder, baking soda and shortening in a large bowl of a large mixer fitted with the paddle attachment. Blend 3 minutes then scrape and mix for an additional 2 minutes. Add the sugar then add the first milk, coffee extract and vanilla. Blend for 3 minutes then scrape. Blend for an additional 3 minutes.

Combine the remaining milk and eggs in a separate bowl. Add these liquid ingredients to the mixture in three additions. Scrape down the bowl after each addition, then blend well with each time. Beat 2 minutes on low speed. Divide the batter into greased and floured 8-inch cake pans, 18 oz. Bake at 365 degrees until the cake tester comes out clean, and the cake springs back when lightly touched approximately 12 to 18 minutes.

Buttercream:

Ingredients

Butter, Unsalted 8 oz.

Shortening, Emulsified 4 oz.

Confectioner's Sugar 20 oz.

Egg White, Pasteurized 1.25 oz.

Vanilla Extract 0.12 oz.

Prior to completing the following recipe, brown your butter in a saucepan over the stove. Melt and heat until desired brown color is achieved. Cool until solidified and room temperature.

Using the paddle, cream together butter, shortening and sugar until well blended. Add the egg whites and vanilla. Blend in at medium speed. Then mix at high speed until light and fluffy. Remove portion of icing for décor. Lighten/aerate rest of buttercream to consistency of whipped cream by adding milk as needed.

Vanilla Bean Caramel Sauce

Ingredients

Sugar, Granulated 16 oz.

Corn Syrup 8 oz.

Heavy Cream 12 fl. oz.

Sweetened Condensed Milk 10 oz.

Vanilla Bean 1 ct.

Directions

Combine the sugar and corn syrup in a medium sized saucepan and bring to a boil. Combine the cream and condensed milk in another sauce pan and scald. Slowly add to the hot sugar mixture in additions, stirring the entire time.

Continue to cook the mixture until it reaches soft ball stage or 244 degrees. Pour into a glass jar and scrape vanilla seed into the caramel. Cool.

Assembling The Cake:

Level the cakes and create 1 inch layers. Fill each layer with buttercream topped with crushed pecans, layering a total of 4 cake layers. Crumb coat the cake and chill, followed by completely coating the cake. Top with the caramel sauce. Garnish with additional buttercream rosettes and pecans as desired.