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Another Birthday Party | Another Cake

11/16/2010

6 Comments

 
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     I am finished, I think, with planning birthday parties and baking birthday cakes -- at least for the month of November.  After having my father here for his 90th birthday celebration early in the month, I just undertook a very big surprise party for my husband's birthday. (Also a big one.) 
     You reach a point where you cannot eat any more buttercream frosting.  I am now at that point.
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     This is, in my mind at least, the best buttercream frosting on the face of the earth -- Mocha Buttercream from Francois Payard's cookbook, Simply Sensational Desserts. It is very difficult for me to keep my fingers out of this buttercream while mixing, and then frosting the cake. 
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     I can't imagine using this buttercream on any type of cake other than chocolate -- and that's not saying you can't do otherwise.  I just happen to love the combination of chocolate and coffee and wouldn't consider serving it any other way.
     The dark chocolate cake recipe I go to frequently (find it here) is from the September 1996 issue of Gourmet Magazine.  I like it because... it's very, very GOOD!  and... it will make three 9-inch round cakes -- great if you're planning a party and are inviting a lot of people.
     The recipe for the Mocha Buttercream is shown below.  Upcoming posts will show how I used the remaining dark chocolate cakes ( I mixed up enough batter to give me six 9-inch rounds to work with!)  This 2 layer cake was decorated with copper-colored sugar stars and silver dragées that I brought back from Paris' La Grande Epicerie.  Toasted, sliced almonds are also extremely delicious sprinkled on this buttercream.      

                                    Mocha Buttercream
                    recipe from Simply Sensational Desserts by Francois Payard

• 5 large eggs
• 2 cups (400 grams) sugar
• 1 1/4 pounds (5 sticks) (567 grams) unsalted butter, softened
• 1 teaspoon (4 grams) pure vanilla extract
• 2 tablespoons (4 grams) instant espresso powder dissolved in 1 tablespoon (15 grams) hot water.

1.  In the large bowl of an electric mixer, using the whisk attachment, begin beating the eggs on medium speed.
2.  Meanwhile, combine the sugar and 1/3 cup (78 grams) water in a medium saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Insert a candy thermometer into the pan and cook until the syrup reaches 243˚F.  With the mixer running, immediately pour the hot syrup down the side of the bowl into the eggs (avoid pouring the syrup onto the whisk, or it will splatter).  Increase the speed to medium-high and continue beating until the eggs are cool and have doubled in volume, about 7 minutes.
3.  Beat in the softened butter 1 tablespoon at a time (see note).  Increase the speed to high and beat until the buttercream is shiny and smooth, about 2 minutes.  Beat in the vanilla extract and the dissolved instant espresso.  The buttercream can be used right away or placed in an airtight container and refrigerated.  Bring to room temperature and beat with a whisk until smooth before using.
NOTE:  Buttercream sometimes has a tendency to curdle.  Here is a way to rescue it if the buttercream mixture should appear to separate at any point while you are adding the butter.  Stop beating the buttercream and heat 2 tablespoons (29 grams) of heavy cream in a small saucepan.  Whisk the hot cream into the buttercream to bring it together, then continue adding the butter.


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6 Comments
stacey snacks link
11/16/2010 04:32:42 am

I love anything from Francois Payard.
Did you know his beautiful bistro/bakery/restaurant closed last year in NYC. What a sad day it was!
I hope he opens up somewhere again soon. I LOVED HIS PATISSERIE!

Your cake is a thing of beauty!
PS I am not a buttercream gal

Reply
Alicia link
11/16/2010 06:18:39 am

My boyfriend's birthday is in 2 weeks and I need to decide what cake to make for him. I made the gourmet cake for him last year.... this mocha buttercream would be a great new twist!

Reply
A Bowl Of Mush link
11/16/2010 12:07:55 pm

What an amazing cake! Looks fab!

Reply
Dustin Baier link
11/16/2010 12:10:41 pm

I am always so impressed by people who make cakes. You should share this recipe over at www.dishfolio.com

Reply
JaneMC link
11/17/2010 07:44:37 am

Your buttercream is a thing of beauty! I've made many cakes with it and use the same recipe - only I've only ever used 4 sticks, not 5 of butter. Either way - YUM!

Reply
Veronique
4/8/2011 10:00:22 pm

Hi!

I'm in love with this cake!
Next 28th is my daughter 1st birthday so I'm thinking about to try it for the parents because I love mocha!!!
But the the cooper sprinkles is giving a gorgeous touch! Where did you buy them? I love it!!!
Thanks! :

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