Elegant is exactly how this cake looks in The Baking Bible. The flavors are elegant, too. Chocolate and white chocolate and homemade caramel, crowned with a dark chocolate glaze. The recipe was daunting at first look. The cake had lots of ingredients that had to be put together in groups before being combined into a batter, there was a three-part frosting, and a glaze besides! Then I noticed that the glaze is optional. I decide I could handle a multi-part cake and multi-step frosting if I could stop when I was done with them.
The cake wasn’t difficult, it just required lots of small bowls. I measured and mixed everything, then went out for a nice relaxing lunch with my 17-year-old(17! Yikes, how did that happen??!! but I digress). When I returned, mixing pouring and baking went smoothly.
Next I tackled the frosting. Noticing that the directions were all about the double boiler, a tool I haven’t had since I lost track of my ex-mother-in-law’s beautiful copper one, I decided to try a metal mixing bowl held up by a Staybowlizer.
Here’s the custard looking pretty, thanks to the gentle heat of my improvised double boiler.
I also made caramel. I love homemade caramel. It comes together quickly, and homemade is so, so much better than the caramels from a bag and so much cheaper than the fancy ones. The thought of white chocolate caramel frosting was enticing.
Here’s the sugar mixture boiling and starting to caramelize.
I pulled the mixture off the heat when my thermometer said it was a couple of degrees shy of target temperature. I did that because the last few times I’ve made sugar syrup it’s been overcooked, and I wanted to be safe. Above is the caramel mixture with butter melting in, and the completed sauce cooling in a measuring cup.
So. It wasn’t actually sauce, come to find out. The good news is I ordered a new thermometer. The bad news…. well, see below.
I considered mixing this into my custard, and decided it was a very bad idea. Rose mentions that lemon curd can be mixed into the frosting, and I happened to have some lemon curd left over from my daughter’s birthday cheesecake
Shhh, don’t tell her I didn’t make it from scratch. 🙂
Into the mixer went the butter, the lemon curd and the white chocolate custard.
True to my baking aesthetic the result is homey-looking rather than elegant, but oh my, the texture of that frosting is smooth, silky and elegant despite the lumps.
And bonus, we have homemade caramels.