Posts Tagged ‘frosting’

I have not been able to bring myself to write up a Good Eats episode. My dad died on March 18th, after spending three weeks in the ICU; those three weeks were a roller coaster ride, as his condition fluctuated often and rapidly. At times, we thought he would soon be leaving the hospital to head to a rehab facility, but then he would head downhill again. Finally, on March 18th, he succumbed. We received a great gift that day, as Dad was suddenly the most lucid he had been in weeks. He was able to tell us that he was ready to go and he said his goodbyes to all of us.

Needless to say, my dad’s funeral was two days ago and I am still completely devastated, as I lost one of my very best friends, and also my key life adviser. Dad and I shared many common interests, but food and Good Eats were among them. Dad always loved to chat about the recipes I was cooking for my next blog post, and he often recalled watching particular episodes with me in earlier years. Although it is emotionally tough to write a post without him here, I also know he would want me to continue my project, as he thought it was really “neat.”

Carrot Slaw

For a make-ahead side dish, try Alton’s carrot slaw. Begin by washing two pounds of carrots. If they are thicker than an inch at their bases, peel them also.

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Two pounds of carrots.

Next, use a vegetable peeler to peel the carrots into thin strips. This was quite a noisy task in my house, as our coonhounds are obsessed with carrots, and they howled for the duration of my peeling!

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Two pounds of carrots, peeled into ribbons.

Place the following ingredients in a lidded container that is twice the volume of your carrot strips:  1/2 C mayo, pinch of Kosher salt, 1/3 C sugar, 1/2 C drained crushed pineapple (canned), 1/2 C raisins, 2 t curry powder, a pinch of caraway and/or celery seed, and 1 t minced garlic.

Whisk these ingredients together to form a dressing.

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The combined dressing.

Finally, add the carrot strips, place the lid on the container, and shake the carrots until they are thoroughly coated with the dressing.

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Carrot slaw.

You can eat the slaw immediately or refrigerate it for up to a week. We ate this slaw as a side dish with dinner and both found it to be a flavorful vegetable option, though I felt it was a little sauce-heavy. I don’t know about you, but we tend to get in a rut with our vegetable side dishes, so this was definitely a different choice. My carrot strips were pretty long, which ended up being a bit tricky to eat (like super long noodles), so I would recommend trying to make slightly shorter carrot strips. This recipe is a mix of sweet and savory flavors, and the raw carrots maintain a slight crunch. This could be a good make-ahead option for a summer potluck.

Glazed Carrots

In this episode, Alton refers to this recipe as his all-time favorite carrot recipe. When purchasing carrots, Alton recommends buying carrots with fresh-looking green ends; be sure to trim the stems to a length of one inch once you are home, as they tend to pull moisture from the carrots. And, if you want to store carrots as Alton does, keep them wrapped in bubble wrap. I tend to just opt for plastic wrap, myself. To make glazed carrots, cut, on the bias, a pound of carrots into coins that are 1/3″ to 1/4″ thick.

Place the carrot discs in a 12-inch skillet, along with an ounce of butter, a large pinch of Kosher salt, and a cup of ginger ale.

Heat the burner to medium heat, cover the pot, and bring the liquid to a simmer. Once simmering, decrease the heat to medium-low and cook the carrots for five minutes with the lid on.

After five minutes, remove the lid, add 1/2 t chili powder, and increase the heat to high. Resist the urge to stir the carrots, though you can gently shake the pan. Continue to cook the carrots until the liquid is almost gone, which should take about five minutes.

Check the carrots with the tip of a sharp knife – they should be just knife-tender. Sprinkle the carrots with a tablespoon of chopped parsley and serve immediately.

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Glazed carrots.

I have to agree with Alton that these glazed carrots are delicious. This recipe comes together super quickly and is perfect for any weeknight. I highly recommend this one for a side dish.

Carrot Cake

Carrot cake seems to be the most polarizing type of cake. For me, carrot cake is way up at the top of the list, so this recipe gave me a good excuse to have a few slices. To make Alton’s version of carrot cake, preheat your oven to 350 and lube the bottom and sides of a cake pan with butter. Coat the pan with flour, removing any excess, and line the bottom of the pan with a disc of parchment paper. When I watched Alton prep his pan, I recognized the pan immediately as the same one he used to make his cheesecake in episode 61.

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Buttered and floured pan, lined on the bottom with parchment.

Next, shred 12 ounces of carrots on the large side of a box grater and place them in a bowl. Yes, this part is a pain, but at least your arm burns some calories, so you can eat a larger slice of cake later.

Dump the following ingredients into the bowl of a food processor:  12 ounces of flour, 1 t baking powder, 1 t baking soda, 1/4 t allspice, 1/4 t  cinnamon, 1/4 t nutmeg, and 1/2 t salt. Pulse the dry ingredients until combined and add them to the carrots, tossing them until coated.

Next, combine 10 ounces of sugar, 2 ounces of dark brown sugar, 3 eggs, and 6 ounces of plain yogurt in the food processor. With the machine running, drizzle in 6 ounces of vegetable oil. Add the wet mixture to the carrots, mixing ten times with your hands.

Pour the carrot mixture into your prepared pan and bake the cake for 45 minutes.

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Batter poured into prepared pan.

After 45 minutes, decrease the heat to 325 and bake for 20 more minutes, or until the cake has an internal temperature between 205 and 210 degrees (mine was at 208 after the initial 20 minutes). Oh, and when taking the temperature of a cake, place the thermometer half-way between the center of the cake and the rim of the pan.

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Cake after baking for 65 minutes.

Let the cake cool completely before frosting. I let my cake cool in the pan for the first half hour, and then removed it from the pan for the remainder of the cooling process.

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Cake, removed from pan after 30 minutes of cooling. Allowed to cool completely on rack.

For Alton’s cream cheese frosting, combine 8 ounces of room temperature cream cheese with 2 ounces of room temperature butter.

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Softened cream cheese and butter in mixer.

Add 1 t vanilla and 9 ounces of sifted powdered sugar, mixing until smooth.

Chill the frosting for 5-10 minutes before using it to frost your cooled cake.

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Frosted carrot cake.

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A slice of Alton’s carrot cake.

As I said before, I love carrot cake, and this is a simple one. I like the fact that the carrots are really the star of this cake, as there are no pineapple chunks, or walnuts, or raisins in this one. Also, since this is a one-layer cake, it is a cake that can easily be made on a busy day. Alton’s carrot cake is moist, dense, and has just the right amount of sweetness to balance with the sweeter cream cheese frosting. The frosting is smooth and creamy, and the recipe makes the perfect amount to frost the top of this carrot cake. I am actually making this cake again this weekend, as it is my dog’s 13th birthday on Sunday and he adores carrots. He will only get a tiny nibble, but we humans will eat the rest in celebration of him.

This chocolate episode came at a good time, allowing me to share some of Alton’s chocolate goodness with friends and relatives at the holidays. There is really no way we could have eaten all of this chocolate without help! It’s really too bad that my mom doesn’t live closer to me because, though she is tiny, she can pretty much eat her weight in chocolate. Somehow, we persevered and the recipes from this episode have been devoured. All of the recipes in this episode are ganache-based, meaning they are composed of a mixture of chocolate and cream. First up is Alton’s:

Ganache Frosting

This ganache is composed of only two ingredients:  chocolate and cream.

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Only two ingredients for this frosting: bittersweet chocolate and heavy cream.

The recipe starts with heating a pint of heavy cream (which is also a pound) in a microwave for 3-4 minutes, or until simmering. Note:  when heating milk products in the microwave, use a vessel twice the original volume of dairy to prevent overflow. While the cream heats, chop a pound of bittersweet chocolate with a serrated knife.

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A chopped pound of chocolate.

Place the chopped chocolate in the bowl of a food processor and pour the warm cream over the chocolate. Let the cream/chocolate sit for two minutes.

When the two minutes are up, pulse the chocolate and cream three times, or until smooth.

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Chocolate and cream after pulsing 3x.

Transfer the ganache to a bowl. You can use the ganache immediately as a pourable cake glaze.

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Ganache transferred to a bowl.

Or, you can let the ganache cool for an hour and whip it in a stand mixer to make a cake frosting.

This ganache will keep for two weeks if kept tightly covered and refrigerated. For later use, bring the ganache to room temperature before whipping with a stand mixer. I first used this ganache frosting to frost a simple sheet cake, which we ate for multiple days.

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A slice of sheet cake with Alton’s ganache frosting.

I actually prefer this frosting cold because I like the dense mouthfeel of the cold chocolate in contrast with soft, light cake. After frosting a 9×13″ sheet cake, I still had enough frosting for two dozen cupcakes, which I frosted for my in-laws’ Christmas party. I will say that the frosting is best aesthetically when used after the first whipping. This frosting is quite rich, so you only need a thin layer of frosting for a good punch of chocolate. This is about the easiest chocolate frosting you could ever make, and it is so much better than anything you could buy in the store.

Chocolate Truffles

When we headed to my sister-in-law’s house for Thanksgiving, I decided to bring Alton’s truffles to share. I made the truffles two days before turkey day. To make Alton’s truffles, place 10 ounces of chopped bittersweet chocolate in a microwaveable bowl and add 3 T of unsalted butter.

Set the chocolate aside while you bring 1/2 C cream and 1 T light corn syrup to a simmer in a saucepan over medium heat.

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Heavy cream and light corn syrup.

While the cream heats, place the chocolate/butter in the microwave for 30 seconds; stir the mixture and put it in the microwave for another 30 seconds or until the chocolate starts to melt.

Pour the simmering cream over the chocolate and let it sit for two minutes.

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Cream poured over chocolate/butter.

After two minutes, stir 1/4 C brandy into the chocolate, stirring until smooth.

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Brandy being stirred into chocolate mixture.

Pour the chocolate mixture into an 8×8″ baking dish and place it, uncovered, in the refrigerator for one hour.

After an hour of chill time, use a melon baller to portion the ganache into rough balls, transferring them to a parchment-lined sheet pan; do not worry about shaping the truffles at this time. When all of the truffles have been portioned, place them back in the refrigerator for 30 minutes.

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Portioned ganache.

This is the point of the recipe where things get a little more technical, as Alton used a heating pad to melt eight ounces of bittersweet chocolate, keeping the chocolate between 90 and 94 degrees; it is critical not to go above 94 degrees, as this will change the crystalline structure of the chocolate. I found that I had very uneven heating with my heating pad, so I gradually melted my chocolate in the microwave, stirring and checking the temperature after every 15-20 seconds.

Once your chocolate is melted and between 90 and 94 degrees, roll your truffles into smooth balls with gloved hands. Dip an ice cream scoop into the melted chocolate and place a truffle ball into the scoop, using your gloved fingers to coat the center with melted chocolate.

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Coating a truffle center in melted bittersweet chocolate.

Once coated in chocolate, place the coated truffle into a topping of your choice:  chopped pistachios, cocoa powder, powdered sugar, or toasted coconut. It is ideal to let each truffle sit in the topping until the next truffle is done being coated with chocolate.

Transfer the finished truffles to a wax paper-lined airtight container. Store the truffles in the refrigerator, but serve them at room temperature.

I ended up with 32 truffles, and I used toppings of powdered sugar, cocoa powder, and chopped pistachios.

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Truffles.

Oh my, these truffles are super rich. If you are able to keep your coating chocolate in the ideal temperature range, your truffles will have a crispy chocolate shell surrounding their dense, rich filling. The filling is creamy, rich, slightly bitter, and intensely full of chocolate. These are absolutely worth the time and effort of making, as well as the calories. They pair fantastically with bourbon or with coffee, depending on the time of day. This is a wonderful recipe.

Good Eats Fudgepops

This episode finishes up with Alton’s version of a fudgecicle.

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Ingredients for fudgepops: bittersweet chocolate, vanilla extract, cocoa powder, heavy cream, and whole milk.

Start by putting 2 T cocoa powder into a medium saucepan, and add 12 ounces of heavy cream and eight ounces of whole milk.

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Cocoa powder combined with milk and cream.

Bring the milk and cocoa to a simmer over medium heat, whisking to combine.

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Cocoa powder combined with milk and cream, and brought to a simmer.

When the dairy is simmering, pour it over eight ounces of chopped bittersweet chocolate, letting it sit for two-three minutes.

Whisk the chocolate mixture until smooth and add 2 t vanilla extract.

Using a turkey baster, equally distribute the chocolate mixture among popsicle molds.

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Chocolate distributed among popsicle molds.

Place the fudgepops in the freezer for four hours, or until set.

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Alton’s fudgepop.

Conversely, if you are craving hot chocolate, Alton says you can melt one of his fudgepops in the microwave. I chose to halve this recipe since I was just making the fudgepops for two of us, and I ended up with four fudgepops. These fudgepops are full of rich chocolate flavor and they are pretty creamy. They did have a very slight icy texture, but I thought these were pretty good. They were very hard to get out of the molds, but that may have been more of a function of my popsicle molds than due to the recipe itself. I don’t know that I would go out of my way to make these again, but I’ve also never been the biggest fudgepop fan.

If last episode of Good Eats was all about cake, I suppose it is only fitting that this episode dealt with icing. Alton made the point that store-bought cake mixes are generally quite good, and, in fact, they are sometimes better than the cakes we can make at home. For this reason, a cake mix was used in this episode, and Alton used it to make two round layers. Once his cakes were baked, it was onto the icing.

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One of my two cake mix layers.

Buttercream

First up, Alton made his version of buttercream. To make this recipe, you will need to have 10 ounces of softened butter, so you will need to set your butter out in advance. In a small saucepan, combine 1/2 C sugar and 1/2 C dark corn syrup, bringing this mixture to a boil over high heat. When your sugar syrup has large bubbles, turn off the heat and set the syrup aside for a few minutes.

While the syrup cools, beat 4 eggs with a whisk attachment until they are thick and have lightened in color.

It is ideal to use a metal turkey baster to add the hot syrup to the eggs, as you can drizzle the syrup into the edge of the mixing bowl, avoiding the whisk (the syrup will solidify upon hitting the whisk). You will, however, want to oil your baster first by drawing vegetable oil into the baster, and then pushing it out again. Using your lubed baster, and with the mixer running on low speed, drizzle the hot syrup into the eggs, trying to get it in the space between the bowl and the whisk.

Continue this process until all of the syrup has been added. When all of the syrup is in, increase the speed to high and beat until the side of the bowl is warm, but not hot, to the touch; this should take about two minutes.

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Buttercream after adding all of the syrup.

Next, piece by piece, slowly add your softened butter, only adding a new piece of butter when the previous piece has been completely mixed in. Your resulting buttercream should be smooth, creamy, and thick enough to frost a cake. The key word here is “should.” Mine was not. My buttercream had turned into sort of a broken soup at this point.

I attempted to save my buttercream by first heating it on the stove to get the tiny lumps of butter incorporated.

I then tried beating it again, and it was smoother, but it still was not thickening properly.

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Beating the buttercream again.

I decided to try chilling it and beating it again, which resulted in a slightly thicker consistency, but it still was inadequate. My last hope was to try chilling it even longer, but this still did not solve the problem.

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Beating the buttercream after chilling.

After working on this buttercream for a couple hours, I finally pulled the plug. My buttercream tasted fantastic – rich, buttery, and sweet, but it just was too runny. I did use it for a pseudo crumb coat on my cake, but it just did not work well. Oh, and did I mention that while I was having my buttercream fiasco, my dog decided to sample my cake? Yep, he took a bite right out of the side.

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Using the buttercream for a crumb coat.

I have successfully made buttercream in the past, using a sugar syrup. The recipes I have had success with in the past have all used a candy thermometer and specific temperatures for the syrup. I wonder if my syrup was not hot enough, or if I did not add it quickly enough. I also wonder if my butter was too soft. After reading the online reviews of this recipe, I see that I was not the only person to struggle with this particular recipe. Honestly, I wouldn’t bother with this recipe again, as I know that there are other buttercream recipes out there that work, while this one did not for me. When all was said and done, I wound up frosting my cake with store-bought buttercream, which is just not the same.

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Giving in and frosting my cake with store-bought buttercream.

Oh, but if you choose to make this buttercream and it works for you, you do also have the option of adding flavor. For chocolate buttercream, melt 4 ounces of chopped dark chocolate, letting it cool for a few minutes. Add the melted chocolate to the finished buttercream. For coffee buttercream, dissolve 1 t of instant espresso in 2 t coffee liqueur. Or, you can add any extract or food coloring of your choosing. Store buttercream in an airtight container with an additional layer of plastic wrap. If you make the buttercream in advance, bring it to room temperature and re-whip it before frosting your cake.

Ganache

For his cake, Alton opted to make a ganache to use as a filling between cake layers. To make the ganache, heat 6 ounces of heavy cream with 3 T corn syrup in a small saucepan.

Add 12 ounces of chopped dark chocolate and stir until the chocolate is melted and smooth.

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Chopped dark chocolate.

Remove the pan from the heat and add 1/2 t vanilla extract.

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Ganache after chocolate was melted and smooth. Adding vanilla off the heat.

Let the ganache cool before using. Spread the ganache between cake layers, using a spatula to spread it almost to the cake edge.

Unlike the buttercream, this ganache recipe was super fast and easy, and it tasted great. I typically use a regular frosting between cake layers, rather than a filling, but I really liked the contrast of dark chocolate between layers. And, if you refrigerate your cake, the ganache becomes fudge-like and dense, adding a level of richness. Oh, and my suggestion if you happen to have leftover ganache is to refrigerate it until set. You can form balls with the firm ganache, rolling them in cocoa powder or powdered sugar to form truffles. Or, you can just eat it with a spoon like I did.

Writing Chocolate

A recipe for writing chocolate was last in this episode. For this one, combine 1 C chocolate chips and 2 t canola oil in a microwave-safe container, stirring to coat the chips with the oil.

Microwave the chocolate for one minute on high. Stir the chocolate until it is completely smooth. For decorating, transfer the chocolate to a piping bag or a plastic bottle.

This recipe also worked very well and was super easy. It is certainly an easy way to add some writing to a cake. It tastes much better than the artificial writing icing you can buy in the store too.

Cake Assembly

Though not a recipe per se, Alton did go over some of his cake assembly/decorating basics.

  1. He opts for a lazy susan for cake decorating, placing it on top of an upturned cake pan.
  2. To level his cakes, Alton uses two wooden yard pickets, placed on their sides in a V-shape. He places his cake inside the V and slices along the top of the pickets with a bow saw blade.
  3. He also uses the pickets for splitting cake layers, turning them onto their shorter sides. Again, using a bow saw blade, he slices across the top of the pickets, slicing the cake into two layers.
  4. When frosting a cake, place the layers in the following order from base to top:  bottom of cake 1, top of cake 1, top of cake 2, and bottom of cake 2.
  5. When you have the filling between your layers, first frost the cake with a thin crumb coat of icing (about 1/4 of your icing) and refrigerate. This crumb coat will make it easier to apply a smooth layer of icing.
  6. When frosting a cake, apply more icing than you think you need to the top of the cake. Spread the icing, working out to the edges and down the sides. It is always better to remove excess icing than to add more.

Gold Cake

Cake is one of my very favorite desserts, and I would probably choose it over pie most of the time. The star of this episode is a gold cake, which is a relative of the classic pound cake. This recipe uses cake flour because of its low protein content, which results in a cake that is more tender. Alton also explained that he often prefers to use butter-flavored shortening when baking, as he thinks it gives more of a buttery flavor to baked goods than does actual butter. You can swap shortening for butter in any baking recipe, but you will need to make a couple of modifications because shortening is 100% fat, while butter is 20% water. This means that you will need to use 20% less shortening than the amount of butter called for, and you will need to increase the liquid in your recipe by 20%. Now, on to the cake.

Before starting this recipe, weigh the empty bowl of your stand mixer, noting the weight for later. In the stand mixer bowl, beat 140 g of butter-flavored shortening on low for about a minute.

To the beaten shortening, add 300 g sugar and a pinch of Kosher salt, and beat this mixture on medium for at least four or five minutes.

Next, with the mixer running, slowly add 130 g of egg yolks (about 8 yolks).

Once the yolks are incorporated, prepare your remaining wet and dry ingredients. In one vessel, combine 180 g of milk with 1 t vanilla extract.

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180 g of milk with 1 t vanilla.

In a separate bowl, sift together 350 g of cake flour and 14 g of baking powder.

Alternate adding the flour and milk mixtures to the batter by adding half of the flour, half of the milk, the remaining half of the flour, and the last of the milk.

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The final cake batter.

Once you have a smooth batter, again weigh your mixing bowl. Subtract the empty bowl weight you took earlier from the weight of the bowl+batter, and divide this number in half; you now have the weight of batter you should have in each cake pan for baking. Using this number, divide the batter evenly between two greased/floured 9-inch cake pans (my batter weighed 1070 g, so I allotted ~535 g per pan).

Bake the cakes in the top third of a 350-degree oven.

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Cakes in the top 1/3 of a 350-degree oven.

Check the cakes after 12 minutes of baking, rotating them if one cake is browning more than the other. The cakes are done when a toothpick inserted in the center of the cakes comes out clean, which took about 30 minutes for my cakes. Let the cakes cool in their pans (on racks) for 10-15 minutes.

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Cakes after baking until a toothpick came out clean – about 30 minutes.

Remove the cakes from their pans and let them cool completely.

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Cake removed from pan.

Now, you could eat these cakes plain, or with whipped cream and fruit, but I did what Alton did and frosted them with his cocoa whipped cream (recipe below).

Cocoa Whipped Cream

To go with his gold cake, Alton made this cocoa whipped cream. You will want to make the cream once your cakes are completely cool. While your cakes finish cooling, chill the mixing bowl and whisk attachment of your stand mixer by placing them in the refrigerator. When the cakes have sufficiently cooled, place 2 T of cold water in a small saucepan and sprinkle 1 t gelatin over the water’s surface; set aside for 5 minutes.

Place the saucepan over low heat, just until the gelatin has melted.

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Gelatin, heated until just melted.

Meanwhile, in your cold mixing bowl, beat on low 2 C whipping cream, 1 t vanilla, and 1/2 C cocoa mix (you could probably use any cocoa mix, but Alton used his Good Eats mix, of which I still had some).

Slowly drizzle the melted gelatin into the cocoa/cream mixture and increase the speed.

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Cocoa mixture after all of the gelatin was added.

Beat the cream until it forms medium peaks.

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The final cocoa cream, beaten until it had medium peaks.

Use the whipped cream to frost Alton’s gold cake, or any other two-layer cake.

We thought Alton’s gold cake and cocoa whipped cream paired nicely together. The cake is a bit of a dry, crumbly cake, but has nice buttery flavor.IMG_6269 The cocoa whipped cream is a nice alternative to traditional frosting, having a light, airy texture and being less sweet than many frostings, but it also necessitates refrigerating your cake.

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A slice of Alton’s gold cake with cocoa whipped cream.

All in all, I would be more likely to make the cocoa whipped cream again over the cake. The cake had good flavor, but was just a bit too dry.