Ingredients
-
-
3
-
1
-
1/3
-
1
-
1/3
-
1
-
4
-
2/3
-
1
-
-
1/3
-
1/3
-
1/4 - 1/3
-
Directions
Chocolate Raspberry Ruffle Cake, Alice Medrich recipe, found in Baking with Julia Amazing, amazing cake recipe This took me an entire LONG day to make, but it is well worth it I’d also advise practice before you make it for company–I am glad I practiced on my husband once before I make it for a crowd Absolutely decadent recipe by the queen of chocolate See directions below for needed equipment , I followed the recipe right from julia childs tv show which is the same as this and it never really rise properly, any feedback is appreciated
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Steps
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1
Done
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First of All: These Are not Typical Directions, but You Need to Know About Needed Equipment Before Attempting This Cake. Here It Is: |
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2
Done
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8-Inch Round Cake Pan, at Least 2 Inches High. |
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3
Done
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8-Inch Round Cake Pan With Removable Bottom or 8-Inch Springform Pan. |
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4
Done
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Untreated Heavy-Duty Jelly-Roll Pans. |
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5
Done
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Rubber Spatula, Offset Spatula, and Flexible 8-Inch Metal Icing Spatula. |
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6
Done
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Decorating Turntable, Lazy Susan, or Inverted Round Cake Pan. |
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7
Done
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Ridged Plastic Shelf Liner, Freezer Paper, or 055 Mylar (used the Plastic Shelf Liner). |
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8
Done
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Parchment Paper and Waxed Paper. |
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9
Done
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Making the Cake: |
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10
Done
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Position a Rack in the Lower Third of the Oven or Just Below the Center of the Oven and Preheat the Oven to 350f Fit the Bottom of an 8-Inch Round Cake Pan, One at Least 2 Inches High, With Parchment Paper and Set Aside. |
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11
Done
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Pour the Clarified Butter Into a 1-Quart Bowl and Stir in the Vanilla Extract, If You're Using It. the Butter Must Be Hot When Added to the Batter, So Either Keep the Bowl in a Skillet of Hot Water or Reheat at the Last Minute. |
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12
Done
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Although the Flour and Cocoa Were Sifted Before They Were Measured, They Need to Be Triple-Sifted Together. Sift or Sieve the Flour and Cocoa Together 3 Times, Then Set Sifter on a Plate or Piece of Waxed Paper and Return the Dry Ingredients to the Sifter. Keep Close at Hand. |
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13
Done
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Whisk the Eggs and Sugar Together in a Large Heatproof Bowl or the Bowl of a Heavy-Duty Mixer. Set the Bowl Over Direct Heat or in a Pan of Barely Simmering Water and Heat the Eggs, Whisking Constantly, Until They Are Warm to the Touch. Remove the Bowl from the Heat and, Working With a Heavy-Duty Mixer Fitted With the Whisk Attachment (or Using a Hand-Held Mixer), Beat the Eggs at High Speed Until They Are Cool, Have Tripled in Volume, and Hold a Ribbon When the Whisk Is Lifted. |
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14
Done
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Sift One Third of the Dry Ingredients Over the Eggs and, Using a Large Rubber Spatula, Fold in Gently but Thoroughly. When the Color of the Batter Is Almost Uniform, Fold in the Rest of the Flour-Cocoa Mixture. |
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15
Done
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Spoon About 1 Cup of the Batter Into the Hot Clarified Butter Add Fold Together Until Well Blended. Spoon This Over the Batter and, Using the Large Rubber Spatula, Gently Fold Into the Batter. |
