Bobby Flay's Bar Americain Cookbook - Bobby Flay [67]
4. Divide the batter evenly between the prepared cake pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
5. To make the frosting, bring the milk, coconut milk, and goat’s milk to a simmer in a small saucepan over low heat. Keep warm while you prepare the caramel.
6. Combine the sugar and ¼ cup water in a medium saucepan over high heat and cook without stirring until a deep amber brown color, 8 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the mixture is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
7. Remove from the heat and whisk in the butter, vanilla, salt, and rum if using. Transfer the mixture to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring occasionally, before frosting the cake.
8. Slice each cake layer in half horizontally. Place one cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers and top with the remaining cake layer, top side up.
9. To make the ganache, bring the cream to a simmer. Put the chocolate in a medium bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
10. Set the cake on a wire rack set over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off. Top with the toasted coconut. Let sit at room temperature for at least 30 minutes and up to 8 hours before slicing.
11. Slice the cake and top each slice with a dollop of the whipped cream.
COCONUT WHIPPED CREAM
Makes about 3½ cups
1½ cups heavy cream, very cold
¼ cup cream of coconut, such as Coco Lopez
2 tablespoons confectioners’ or granulated sugar
1 teaspoon coconut rum
½ teaspoon vanilla extract
Combine the heavy cream, cream of coconut, sugar, rum, and vanilla in a mixer fitted with the whisk attachment and mix until soft peaks form.
Red Velvet Cake
RED VELVET CAKE
Once the Deep South’s secret, red velvet cake definitely has the nation’s attention. The cake’s distinctive color, the result of a chemical reaction between acidic vinegar and buttermilk and Dutch-processed cocoa, was originally much more subdued than that of its present incarnation. A dose of food coloring is called for to pump that reddish brown into the true red that distinguishes this cake from all the rest. The sweet and lightly chocolaty cake is layered and frosted with an indulgently rich vanilla buttercream. Made with vanilla bean seeds instead of extract, the creamy frosting sports the telltale brown flecks that signal the pure vanilla flavor to come. Some red velvet cakes I’ve tried have been a bit on the dry side, but not this one. It’s incredibly moist thanks to the buttermilk and a measure of canola oil.
Makes 1 (9-inch) layer cake
Cake
12 tablespoons (1½ sticks) unsalted butter, at room temperature, plus more for the pans
3¾ cups all-purpose flour, plus more for the pans
3 tablespoons unsweetened Dutch-processed cocoa powder
1½ teaspoons baking soda
½ teaspoon fine salt
2¼ cups sugar
¾ cup canola oil
3 large eggs, at room temperature
1½ teaspoons vanilla extract
1½ teaspoons red wine vinegar
1 tablespoon red food coloring
1½ cups buttermilk, at room temperature
Frosting
¼ cup heavy cream
1½ cups