November 10, 2008

Lobster and Cake: An Update


Thanks to everyone for the birthday wishes. This is just a quick update to show that I really did eat some delicious lobster and make myself a very chocolately cake.

The lobster was simply steamed, cracked open and dipped in butter. Mmmm butter.

I can't say the decoration on the cake was my finest work, but it got the job done. Besides, the cake was served with my own pineapple-caramel-rum ice cream so that distracted from the plainness of the cake.

A note about the cake itself: I'm providing the exact recipe from epicurious, but I baked mine in 3, 8-inch pans and probably only for about 50-55 minutes. Other than that, I didn't change a thing.

Double Chocolate Layer Cake

(from Gourmet, March 1999)


For cake layers

3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee

3 cups sugar

2 1/2 cups all-purpose flour

1 1/2 cups unsweetened cocoa powder (not Dutch process)

2 teaspoons baking soda

3/4 teaspoon baking powder

1 1/4 teaspoons salt

3 large eggs

3/4 cup vegetable oil

1 1/2 cups well-shaken buttermilk

3/4 teaspoon vanilla


For ganache frosting

1 pound fine-quality semisweet chocolate such as Callebaut

1 cup heavy cream

2 tablespoons sugar

2 tablespoons light corn syrup

1/2 stick (1/4 cup) unsalted butter


Special equipment

two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.


10 comments:

Manggy said...

Whoa. Beautiful lobstah!
Beautiful cake, too. Love the deep dark chocolateyness. Interesting combination with the pineapple ice cream. I hope you shared most of it, hee hee :)

Peabody said...

That is one heck of a birthday meal you had!

Snooky doodle said...

wow whata nice meal. What could be better. The cake looks so delicious. The only thing I have to point out is that the cake slice is not big enough :) at leaste doubled ha ha

Marysol said...

Well, I will genuflect before lobster, as well as cake, but for one, miniscule moment, my brain processed your entry title as a sweet Lobster Cake, not savory.
I think it's time for me to get some rest.

Happy Belated Birthday to you!

kat said...

Lobster is such a great special occasion treat!

Maria said...

Glad you had a nice birthday! The cake looks so rich and delicious!

Dana McCauley said...

I think the cake looks terrific. Birthday wishes!

Lydia (The Perfect Pantry) said...

Lobster and chocolate cake... what could be better than that? My birthday is coming up in a couple of months; this could be my menu!

Medena said...

Oh, that is one chocolate lover's dream! The cake looks awesome! Happy B-day, a little late!

As for the cute lobster, I still need to learn to eat food that stares at me; I'll pass it on to my hubby, he could care less, loves lobsters :)

breadchick said...

I'm with Peabody, that is one heck of a birthday meal~!