Second Wedding Anniversary Cake

For cake:

  • 8 tablespoons unsweetened cocoa powder
  • 2 1/4 cups all white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
  • 1 cup plus 3 tablespoons sugar
  • 3 large eggs, separated
  • 3/4 cup amaretto liqueur
  • 1 cup freshly brewed strong coffee

Whisk flour, cocoa powder, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1  cup sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in liqueur and coffee. Beat flour mixture into liquid mixture in 2 additions just until incorporated.

Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter  pie plates. Line  each pie dish with parchment paper.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff . Fold egg whites into cake batter. Divide batter between prepared pie dish and  smooth tops.
Bake  for 30 minutes or until tester inserted into centers comes out clean.

Adapted from: http://www.bonappetit.com/recipes/2009/10/chocolate_stout_layer_cake_with_chocolate_frosting#ixzz1J47YQNh9

My new assistant. Very helpful. :)

For Filling:

  • 1 jar dark Morello cherries in light syrup
  • 2 envelopes Knox@ Gelatine, unflavored
  • 1 cup heavy whipping cream

Drain cherries and set aside. Bring light syrup to boil. Sprinkle gelatin over cold cream. Let stand 1 minute. Add hot syrup and stir until gelatin completely dissolves. Let cool and add cherries. Let sit at room temperature for 1-2 hours. Filling should be spreadable not firm.

Spread each layer of the cake with cherry mixture. Refrigerate for 8 hours.

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