Frosting for Chocolate Layer Cake
I clipped a recipe out of a Bon Appetit (probably within the last year) for a Chocolate Layer Cake that is served at the Blue Smoke restaurant in NYC. I want to make the cake because I have read many positive comments on this particular cake. My problem is that I lost the second page of the clipping which describes how to make the frosting. I have the list of ingredients for the frosting, but no instructions. I need help on how these ingredients should be assembled to make the frosting. I searched Epicurious already and this recipe is not in there. Any help would be greatly appreciated.
Here's the list of ingredients:
6 Tbsp unsweetened cocoa powder
3 Tbsp freshly brewed coffee, room temp.
3 Tbsp buttermilk
6 oz. bittersweet chocolate, chopped
3 oz. imported milk chocolate, chopped
(there is a space here between lists)
1 cup unsalted butter, room temp.
1/2 cup, plus 2 Tbsp powdered sugar, sifted
1 Tbsp vanilla extract
I would be happy to report results. TIA
Pat, I have the recipe from Bon Appetit. Here are the instructions:
Mix cocoa, coffee, and buttermilk in a saucepan over medium heat, stirring constantly until mixture starts to boil. Cool to room temperature. Melt all chocolate in a double boiler. Beat together butter, powdered sugar, and vanilla. Stir in cocoa mixture, then melted chocolate.
Cut cake in half horizontally. Spread 1 cup frosting over cut side of cake, top with second layer, and frost. Refrigerate at least 3 hours (let stand at room temperature 1 hour before serving).
My guess is that you dissolve the cocoa in the coffee and buttermilk, melt the two chocolates, mix the two together, then beat together the sugar, butter and vanilla, then add the chocolate mixture. I would make a small change and add the cocoa to the coffee while it's still hot - hot liquid releases the flavor in cocoa.
Of course, I could be wrong. But very few icings are fussy in terms of how they're put together. For the most part, everything will just get whipped together in the end.
re: Keri T.
I was keeping them all too, but I decided to clip all of the articles that I had either made or wanted to try. I have them all filed by category now, with notes on the ones I've tried, but unfortunately I did not note the issue of origin. It might have been April 2004...I seem to have some entire pages from that issue that at least include the date. The recipe was offered as a response to a letter from a reader, and I think the entire issue had a restaurant theme.
On a positive note, my kids are eating extremely well as I cook my way through several years worth of Bon Appetit, Saveur, Food and Wine and Gourmet mags!