Eva's Kitchen - Eva Longoria Parker [55]
6. Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
7. Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
8. When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
9. Store in a tightly covered container at room temperature for up to 2 days.
FROM AUNT ELSA’S KITCHEN If you have time after all the layers are filled, applying a “crumb coat” to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake’s appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.
cream cheese frosting
I can’t—don’t want to!—imagine Red Velvet Cake or Mom’s Carrot Cake without this luscious cream cheese frosting. This recipe makes a generous amount because, as far as I’m concerned, you can never have enough. So feel free to pile it between the layers and all over these or any other cakes (and to steal a spoonful or two just to taste along the way!).
MAKES 5½ CUPS
16 ounces cream cheese, at room temperature
½ pound (2 sticks) unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 to 3 teaspoons vanilla (optional)
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
individual chocolate cakes
These individual molten chocolate cakes come from my ArtBites “Dining in the Aztec Empire” class, where I learned that chocolate is indigenous to Mexico, and for centuries nobles and priests used it to make an unsweetened drink.
MAKES 6 SERVINGS
6 tablespoons unsalted butter, plus about 2 tablespoons, melted, for the cake molds
4 tablespoons sugar, plus more for the cake molds
12 ounces bittersweet chocolate, coarsely chopped
4 large egg yolks
2 large egg whites
6 small sprigs of fresh mint, for garnish
Vanilla ice cream, for serving
1. Preheat the oven to 400°F. Brush six 4-ounce ramekins with the melted butter. Sprinkle the inside of each ramekin with sugar and tap out the excess. Place the ramekins on a rimmed baking sheet and refrigerate until needed.
2. In the top of a double boiler or a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, place 6 tablespoons of butter and the chocolate. Heat until melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, place 2 tablespoons of sugar and the egg yolks. Whisk until thoroughly blended. Add the chocolate mixture to the egg yolks and stir until well blended.
4. In the work bowl of an electric stand mixer fitted with the whisk attachment, or in a large mixing bowl with a handheld mixer, beat the egg whites on medium speed until they are frothy. Increase the speed gradually and beat until soft peaks form when the whisk is lifted out of the bowl. Sprinkle over the remaining 2 tablespoons of sugar and beat until the meringue is shiny and forms stiff peaks.
5. Fold about ¼ of the egg whites into the chocolate mixture and then gently fold the remaining