Jun 18, 2013

eat your heart out: tweed cake!!

Tweed Cake

So have you ever heard of tweed cake?
Yes? No?
Well I had never, until a few days ago.
Apparently it's super popular in Newfoundland and now it's super popular in my house!
; )

I found the recipe here.
[definitely check out the site for better pictures of the cake that made me want to make it]
The name comes from the effect the grated chocolate makes in the cake.
The actual cake is so delicious!
It's soft and not too sweet and not too chocolate-y.
With the vanilla frosting and the chocolate ganache, this cake is the complete package!

For the Cake:
3 cups flour, and a few tsp for the cake pans
4 tsp baking powder
1/2 tsp salt
4 eggs, seperated
1 1/3 cup sugar
1 cup butter
1 cup milk
1 ounce dark chocolate, grated

Vanilla Frosting:
1 1/2 cups butter
6 1/2 cups confectioners sugar
2 tbsp vanilla extract
3 tbsp milk

Chocolate Ganache:
2 cups chocolate chips 
1/2 cup whipping cream

For the Cake:
1. Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.
Sift together and set aside
 2. Beat 4 egg whites and 1/3 cup sugar with an electric mixer until soft peaks form
Set aside.
3. Cream together well: 1 cup butter, 1 cup sugar
4. Then add 4 egg yolks and beat until creamy.
5. Add the flour mixture in 3 equal portions alternating with the mil.
Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.
6. Gently fold in the beaten egg whites and sugar. When the egg whites are almost incorporated fold in dark chocolate.
7. Pour batter into the prepared pan and bake for about 20-25 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

Vanilla Frosting 
1. Cream the butter, sugar, vanilla extract, and milk together.
You may add a little more milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency.
2. Frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.
[My vanillia frosting came out super thin, I accidentally put in more milk then I needed.
It worked out well for me though. 
We don't like cakes to be too sweet and I was able to spread on a thin layer of this frosting instead of the thick layer this recipe calls for.]

Chocolate Ganache
1. Melt the chocolate chips and whipping cream together in a double boiler over low heat. 
2. Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting and serving.
[If the sides of your cake starts 'melting' (falling apart) after you've put on the ganache, reapply it and then just stick your cake in the fridge and let the cool in there for 30+ minutes.]

Again, the recipe can be found: here.
Happy Baking!

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