Rose's Heavenly Cakes (20 page)

Cool and Unmold the Cakes

Let the cakes cool in the pans on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been coated lightly with nonstick cooking spray. To prevent splitting, reinvert so that the tops are up. Cool completely.

Make the Cognac Cherries

In a 1-cup or larger glass jar with a tight-fitting lid, combine the cherries and Cognac and allow them to sit for a minimum of 8 hours for the cherries to absorb the Cognac and soften. Drain the cherries, reserving the Cognac to stir into the ganache, if desired. Stir the syrup into the cherries to coat them well.

Mix the Cocoa and Water

In a small bowl, whisk the cocoa and boiling water until smooth. Whisk in the vanilla and Cognac, if using. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.

Grate the Chocolate

In a food processor, process the chocolate until very fine.

Make the Caramel

Use a medium heavy saucepan, preferably nonstick, with a pouring lip. Alternatively, have ready a 2-cup heatproof glass measure, lightly coated with nonstick cooking spray.

In the saucepan, stir together the sugar and water until all the sugar is moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow the syrup to boil undisturbed until it turns a deep amber. An instant-read thermometer will register 370°F/188°C or a few degrees lower because its temperature will continue to rise. Remove it from the heat and, as soon as it reaches temperature, slowly and carefully pour the cream into the caramel. It will bubble up furiously.

Return the pan to very low heat, stirring with a silicone spatula or wooden spoon, until the mixture is uniform in color and the caramel fully dissolved. Remove it from the heat and gently stir in the butter until incorporated. If the saucepan doesn't have a pouring lip, pour the mixture into the glass measure.

Add the Caramel to the Chocolate

With the motor of the food processor running, pour the hot caramel sauce onto the grated chocolate. (The caramel will be between 160° and 200°F/71° to 93°C when added to the chocolate. If the caramel in the glass measure should harden, simply put it in the microwave for a few seconds to soften it.) By the time all of it is added, the chocolate will have melted and the mixture will be smooth and shiny. Add the cocoa mixture and process until evenly combined. Using a silicone spatula, scrape the ganache into a bowl, allow it to stand uncovered for 1 hour, then cover it with plastic wrap and allow it to sit at room temperature for a minimum of 5 hours, or until firm enough to use as frosting and filling. It should be the creamy consistency of softened butter.

Compose the Cake

When the cakes are completely cool, spread a little ganache on a 9-inch cardboard round or serving plate and set one layer on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Sandwich the layers with about 1 cup of Midnight Ganache and, if desired, 1 cup of Cognac Cherries. Use the remainder of the ganache to frost the top and sides. If using the paper strips, slowly slide them out from under the cake.

Plan Ahead

Make the ganache several hours before using.

Special Equipment

One 9 by 2-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the Cocoa and Water

In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.

Mix the Remaining Liquid Ingredients

In another bowl, whisk the eggs, the 3 tablespoons of water, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, oil, and cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the Cake

Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

Grate the Chocolate

In a food processor, process the chocolate until very fine.

Make the Caramel

Use a medium heavy saucepan, preferably nonstick, with a pouring lip. Alternatively, have ready a 2-cup heatproof glass measure, coated lightly with nonstick cooking spray.

In the saucepan, stir together the sugar and water until all the sugar is moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow the syrup to boil undisturbed until it turns deep amber. An instant-read thermometer will register 370°F/188°C or a few degrees lower because its temperature will continue to rise. Remove it from the heat and, as soon as it reaches temperature, slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return the pan to very low heat, continuing to stir gently for 1 minute, or until the mixture is uniform in color and the caramel is fully dissolved. Remove it from the heat and gently stir in the butter until incorporated. If the saucepan doesn't have a pouring lip, pour the mixture into the glass measure.

Add the Caramel to the Chocolate

With the motor of the food processor running, pour the hot caramel sauce onto the grated chocolate. (The caramel will be between 160° and 200°F/71° and 93°C when added to the chocolate. If the caramel should harden in the glass measure, simply put it in the microwave for a few seconds to soften it.) By the time all of it is added, the chocolate will have melted and the mixture will be smooth and shiny. Add the vanilla and pulse it a few times until evenly combined.

Using a silicone spatula, scrape the ganache into a bowl, allow it to stand uncovered for 1 hour, then cover it with plastic wrap and allow it to sit at room temperature for about 2 hours, or until firm enough to spread as filling and frosting. It should be the creamy consistency of softened butter.

Compose the Cake

When the cake is completely cool, using a long serrated knife, split the layer in half horizontally. Spread a little ganache on a 9-inch cardboard round or a serving plate and set the first layer bottom side up on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Sandwich the layers with about 1 cup of ganache, and use the remainder to frost the top and sides. If using the paper strips, slowly slide them out from under the cake.