Hi! I am Randi Goldman, here at Something Extra Cakery in Gaithersburg, Maryland, a European style dessert. Today we are going to show you how to make Chocolate Cake with ganache filling, and butter cream icing. The steps in this process will include, mixing and baking the Chocolate Cake, making simple syrup over the stove, European Swiss Meringue butter cream icing and chocolate ganache, and finally my favorite part decorating the beautiful cake.
Some of the tools and materials, we will use to create this cake will include both metal and plastic spatula, mixer with a whip attachment and a pedal attachment. The strainer which is used as a sifter, dry measure, a liquid measure, teaspoon measure, the wire whip, a small pot and a medium sized pot, cake drum, variety of colors to decorate your cake, pastry bags. Tip number two, 21, 352, and the regular sized flower nail, turntable and a semi-serrated knife.
We will be using 2, 8 inch round circles of parchment paper, four ounces of room temperature butter, two ounces of dutch processed cocoa. One cup of granulated sugar, four egg whites, another three quarters of cup of granulated sugar. Three egg yolks from large size eggs, 11 ounces of cake flour that's sifted. One and a half teaspoons of baking soda, 11 ounces of water, two teaspoons of pure vanilla extract. As for safety you want to make sure, you turn the mixers off before you use the spatula straight down the sides, that could be very dangerous. You also always want to make sure, when you are using a stove top on oven that they are turned off after you are finished using them.
I started out in food service with a catering business, and then moved on to pastry and cake decorating. I have been in food service for 35 years. I own my own business, Something Extra Cakery. I specialize in both European and American style cakes, where we can make just about anything out of sugar and icing. Now let's get started making our Chocolate Cake.
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