Ingredients
Cake
1/2 cup (1 stick) unsalted butter, plus
more for pan
1 1/2 cups all-purpose flour, (spooned
and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as
raspberry
Chocolate Glaze
6 ounces bittersweet or semisweet
chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)
Directions
1. Make cake: Preheat oven to 350 degrees.
Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl,
whisk together flour, baking powder, and salt. In a large bowl, using an
electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes.
In a small saucepan, bring milk and butter to a simmer over medium. With mixer
on medium, gradually add flour mixture to egg mixture and beat just until
combined. With mixer on low, add milk mixture in a steady stream and beat until
combined. Fold in vanilla.
2. Pour batter into pan. Bake until top is
light golden and a toothpick inserted in center of cake comes out clean, 35 to
40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge
of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
3. With a serrated knife, trim top of cake
to make it level, then split cake in half horizontally. Place bottom layer on a
cake plate or serving platter and spread jam evenly on top with an offset
spatula. Top with second layer.
4. Make glaze: Place chocolate and corn
syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil.
Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is
smooth. Pour glaze on cake and spread with offset spatula so it drips down
sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve,
arrange cream puffs (if using) on top of cake.
wow..nice cake.
ReplyDeletei love cake but dont know how to make it.
hee..