Friday, November 16, 2012

Dessert: Tweed Cake

Ryan saw this and decided to make it mid-October. A great cake that is really rich, and while it has 3 components, each component is not that difficult, so overall probably an intermediate cake recipe.


3 cups flour
4 tsp baking powder
1/2 tsp salt
4 eggs separated, whites & yolks
1/3 cup sugar
1 cup butter
1 cup sugar
1 cup milk
1 ounce dark chocolate, grated

Vanilla Frosting
1 1/2 cups butter
6 1/2 cups icing sugar
3 tbsp milk

Chocolate Ganache
2 cups chocolate chips
1/2 cup whipping cream


  1. Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper. 
  2. Sift together and set aside flourbaking powder, and salt.
  3. Beat the egg whites and sugar with an electric mixer until soft peaks form. Set aside.
  4. Cream together butter and sugar. Add egg yolks and beat until creamy. 
  5. Add the flour mixture in 3 equal portions alternating with milk. Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.
  6. Gently fold in the beaten egg whites and sugar.When the egg whites are almost incorporated fold in dark chocolate.
  7. Pour batter into the prepared pan and bake for about 20-25 minutes at 325ºF or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

Vanilla Frosting
  1. Cream together butter, icing sugar, vanilla extract, and milk.
  2. You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency. Frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.

Chocolate Ganache
  1. Melt together in a double boiler over low heat the chocolate chips and whipping cream.
  2. Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting and serving. 

Other Details:

  • Original Recipe
  • 12 servings gives a good size piece that is enough but not too much

No comments:

Post a Comment