So I ran across this cake. Maybe it should be in all caps. This CAKE. This CAKE created the opportunity to plan a dinner party, invite friends and family from far and wide and anticipate the automatic comedy sure to occur when four women who bake converge on a condominium galley kitchen. I set about building a party menu around this innocent, perhaps overwrought, two-layer CAKE, grinning all the while. The menu included my cousin's incredible sausage mushroom caps, my sister in law's cannoli cake, my best friend's amazing taste in wine and these odd little individual Cesar salad boats. And some sort of pasta that I don't specifically remember because Apothic was invited and made quite the ebullient guest.
I spent a few days gathering ingredients, hitting several Asian markets and one tiny Latin market that, inexplicably, had fresh Thai Bird Chilis. On CAKE day, we set about making this CAKE for which there were five separate tasks before the entire thing could be assembled. The very mise en place for this behemoth took up the entire bar - well, the part not occupied by the Apothic brothers. Probably one of the most enticing aspects of this CAKE recipe was that there was a significant number of ingredients I'd never purchased OR tasted. Kaffir Lime Leaves, Thai Bird Chilis, Thai Green Curry, Coconut Milk Powder...all new to me.
By the time dinner (and most of the Apothic) was finished, no one was in the mood for dessert so we just sat around the table, laughed and looked at this confectionery tower of Thai terror. Finally, I couldn't hold out and cut into the CAKE.
It was wonderful. Now go make it. Don't forget to put up a supply of water and other rations (Bourbon). You'll be in the kitchen for awhile.
OH! I nearly forgot. If you want to support Rebel's Kitchen - The Food Truck Edition, you can click here: Rebel's Kitchen IndieGoGo Campaign
OH! I nearly forgot. If you want to support Rebel's Kitchen - The Food Truck Edition, you can click here: Rebel's Kitchen IndieGoGo Campaign
Chocolate Thai Green Curry Cake - adapted from Food52
Makes one 9" two-layer cake
Cake components - chocolate cake, ginger syrup, chocolate kaffir lime chile ganache, green curry buttercream, and coconut milk peanuts
For the chocolate cake
1 tablespoon unsalted butter
1 tablespoon Ghirardelli cocoa powder
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4teaspoon salt
3/4 cup whole milk
1/2 cup Ghirardelli cocoa powder
1/4 cup coconut milk
4 ounces (1 stick) butter
1/2 cup raw sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon grated ginger
1/2 teaspoon vanilla
For the ginger simple syrup
1/4 cup granulated sugar
1/4 cup water
1"pieces ginger, peeled and cut into 1/8" thick slices
1/4 cup granulated sugar
1/4 cup water
1"pieces ginger, peeled and cut into 1/8" thick slices
For the ganache filling
2 small Thai bird chiles
4 Kaffir lime leaves
6 ounces heavy cream
6 ounces 70% dark chocolate - Ghirardelli
2 small Thai bird chiles
4 Kaffir lime leaves
6 ounces heavy cream
6 ounces 70% dark chocolate - Ghirardelli
For the green curry buttercream frosting
5 large egg whites
1 cup granulated sugar
10 ounces unsalted butter, slightly cooler than room temperature
3/4 teaspoon Maesri green curry paste
5 large egg whites
1 cup granulated sugar
10 ounces unsalted butter, slightly cooler than room temperature
3/4 teaspoon Maesri green curry paste
For the coconut milk peanuts
1/2 cup unsalted roasted peanuts
2 tablespoons coconut milk powder
1/2 cup unsalted roasted peanuts
2 tablespoons coconut milk powder
Make the ganache - do this first because it needs time to set.
Cut the stem end off the chiles and slice each one into quarters lengthwise. Tear the kaffir lime leaves into a few pieces each. Add the chiles, lime leaves, and cream to a small saucepan and bring to just below a boil. Turn off the heat, cover the pan, and let the cream steep for 15 minutes.
Finely chop the chocolate and put it in a medium bowl.
Bring the cream to a bare simmer, then pour it through a sieve directly onto the chocolate. Let the cream sit for 30 seconds, then gently but thoroughly whisk the mixture to melt all of the chocolate. Let the ganache sit at room temperature until it is firm but spreadable, about 2 hours. Alternately, you can put the bowl in the fridge, but make sure to stir it every 10 minutes so that it doesn't get too hard.
Make the chocolate cake
Preheat oven to 350, with rack set in the center. Use the 1 teaspoon of butter to grease two 9" round cake pans. Divide the 1 tablespoon of cocoa powder between the pans and swirl it around the pan to evenly coat the bottom and sides. Shake out excess cocoa powder.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
Heat the whole milk to just below a boil (you can do this on the stove or, more easily, in the microwave). Put the cocoa powder in a smallish bowl, pour the hot milk over it, and whisk until the cocoa is fully dissolved. Add the coconut milk and whisk to combine.
Put the butter, turbinado sugar, and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, making sure to scrape down the sides of the bowl every minute. Add the eggs and beat on medium-high speed for 30 seconds. Add the ginger and vanilla and mix until combined. Add the ginger and vanilla and mix until combined.
Add 1/3 of the flour mixture and mix on low speed until just barely combined. Scrape down the sides of the bowl, then add 1/2 of the cocoa-milk mixture. Mix on low speed until barely combined. Repeat with the remaining flour and milk, ending with the flour.
Divide the batter between the two prepared pans. Bake until a toothpick comes out clean, 22-24 minutes. I use my nose to figure out when cakes are done in my oven, which happens to be old enough for its own AARP card. You can use a cake broom tester or whatever works.
Place the pans on a wire rack to cool for 20 minutes, then invert the pans and let the cakes cool fully directly on the rack.
Make the ginger simple syrup
Put the granulated sugar, water, and ginger in a small saucepan. Bring to a boil, then simmer for 5 minutes. Let the mixture cool completely, then pour it through a small sieve and discard the ginger pieces.
Make the green curry buttercream
Fill a medium saucepan with 2" of water and bring the water to a simmer. Put the egg whites and sugar in the bowl of a standing mixer. Place the bowl on top of the saucepan and whisk constantly until the sugar is fully dissolved, about 3 minutes. Transfer the bowl to the mixer and, using the whisk attachment, beat on high speed until the whites are glossy and hold stiff peaks and the bowl is cool to the touch, about 6 minutes.
Cut the butter into 1/2 tablespoon size pieces. With the mixer running, add the butter a few pieces at a time, making sure that the previous addition is fully incorporated before adding more butter. After you've added all of the butter, continue mixing on high speed until the frosting comes together. It's a moment of alchemy - it will look soupy and curdled after you add all the butter, but have faith (and patience) - it will come together.
Add the green curry paste and mix for 10 seconds on medium-high speed to evenly incorporate it.
Make the coconut milk peanuts
Coarsely chop the peanuts. Transfer the peanuts to a small bowl and heat them in the microwave for 1 minute, stopping halfway through to stir the peanuts. Add the coconut milk powder to the hot peanuts and stir well to combine.
Assemble the cake
If the tops of the cakes are domed, use a large serrated knife to level them.
Put a little dab of frosting on a cake round or serving plate and place one cake on it with the bottom facing up. Using a pastry brush, generously brush the ginger simple syrup over the top of the cake.
Spread the ganache on the cake in an even layer. Top with the remaining cake (again, the bottom side of the cake should be facing up). Brush the cake with the ginger simple syrup - you may not need all of it.
Spread the frosting on the top and sides of the cake. If you want to be meticulous, you can first spread on a crumb coat (a very thin layer of frosting on the entire cake), chill the cake for a half hour, then top it off with the remaining frosting. I rarely do this as I am too lazy to do so unless my cake is for someone else - sorry family, you don't get a crumb coat.
Sprinkle the peanuts on top of the cake.
Cut the stem end off the chiles and slice each one into quarters lengthwise. Tear the kaffir lime leaves into a few pieces each. Add the chiles, lime leaves, and cream to a small saucepan and bring to just below a boil. Turn off the heat, cover the pan, and let the cream steep for 15 minutes.
Finely chop the chocolate and put it in a medium bowl.
Bring the cream to a bare simmer, then pour it through a sieve directly onto the chocolate. Let the cream sit for 30 seconds, then gently but thoroughly whisk the mixture to melt all of the chocolate. Let the ganache sit at room temperature until it is firm but spreadable, about 2 hours. Alternately, you can put the bowl in the fridge, but make sure to stir it every 10 minutes so that it doesn't get too hard.
Make the chocolate cake
Preheat oven to 350, with rack set in the center. Use the 1 teaspoon of butter to grease two 9" round cake pans. Divide the 1 tablespoon of cocoa powder between the pans and swirl it around the pan to evenly coat the bottom and sides. Shake out excess cocoa powder.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
Heat the whole milk to just below a boil (you can do this on the stove or, more easily, in the microwave). Put the cocoa powder in a smallish bowl, pour the hot milk over it, and whisk until the cocoa is fully dissolved. Add the coconut milk and whisk to combine.
Put the butter, turbinado sugar, and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, making sure to scrape down the sides of the bowl every minute. Add the eggs and beat on medium-high speed for 30 seconds. Add the ginger and vanilla and mix until combined. Add the ginger and vanilla and mix until combined.
Add 1/3 of the flour mixture and mix on low speed until just barely combined. Scrape down the sides of the bowl, then add 1/2 of the cocoa-milk mixture. Mix on low speed until barely combined. Repeat with the remaining flour and milk, ending with the flour.
Divide the batter between the two prepared pans. Bake until a toothpick comes out clean, 22-24 minutes. I use my nose to figure out when cakes are done in my oven, which happens to be old enough for its own AARP card. You can use a cake broom tester or whatever works.
Place the pans on a wire rack to cool for 20 minutes, then invert the pans and let the cakes cool fully directly on the rack.
Make the ginger simple syrup
Put the granulated sugar, water, and ginger in a small saucepan. Bring to a boil, then simmer for 5 minutes. Let the mixture cool completely, then pour it through a small sieve and discard the ginger pieces.
Make the green curry buttercream
Fill a medium saucepan with 2" of water and bring the water to a simmer. Put the egg whites and sugar in the bowl of a standing mixer. Place the bowl on top of the saucepan and whisk constantly until the sugar is fully dissolved, about 3 minutes. Transfer the bowl to the mixer and, using the whisk attachment, beat on high speed until the whites are glossy and hold stiff peaks and the bowl is cool to the touch, about 6 minutes.
Cut the butter into 1/2 tablespoon size pieces. With the mixer running, add the butter a few pieces at a time, making sure that the previous addition is fully incorporated before adding more butter. After you've added all of the butter, continue mixing on high speed until the frosting comes together. It's a moment of alchemy - it will look soupy and curdled after you add all the butter, but have faith (and patience) - it will come together.
Add the green curry paste and mix for 10 seconds on medium-high speed to evenly incorporate it.
Make the coconut milk peanuts
Coarsely chop the peanuts. Transfer the peanuts to a small bowl and heat them in the microwave for 1 minute, stopping halfway through to stir the peanuts. Add the coconut milk powder to the hot peanuts and stir well to combine.
Assemble the cake
If the tops of the cakes are domed, use a large serrated knife to level them.
Put a little dab of frosting on a cake round or serving plate and place one cake on it with the bottom facing up. Using a pastry brush, generously brush the ginger simple syrup over the top of the cake.
Spread the ganache on the cake in an even layer. Top with the remaining cake (again, the bottom side of the cake should be facing up). Brush the cake with the ginger simple syrup - you may not need all of it.
Spread the frosting on the top and sides of the cake. If you want to be meticulous, you can first spread on a crumb coat (a very thin layer of frosting on the entire cake), chill the cake for a half hour, then top it off with the remaining frosting. I rarely do this as I am too lazy to do so unless my cake is for someone else - sorry family, you don't get a crumb coat.
Sprinkle the peanuts on top of the cake.
Cut yourself a big slice and, as you chew on the first bite, marvel at how the green curry in the frosting makes complete sense with all the other flavors in the cake and ganache.
Dude, do you check this? Because I'm gonna be so irritated with myself if I have to reconnect facebook to make plans to see you on Friday. Drop me a line (theantiangel@gmail.com since I probably shouldn't drop my digits on here)!
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