Pastry Foundations - Two Stage Method

Summary

This video script offers a detailed guide to making a two-stage chocolate butter cake. It emphasizes the importance of melting chocolate carefully to avoid seizing, using unsweetened chocolate, and maintaining a temperature below 120° to prevent bitterness. The script introduces a high-ratio cake method, which involves coating flour with fat for tenderness. It also highlights the significance of room-temperature ingredients for a stable emulsion and the gradual addition of eggs for a smooth batter. The process concludes with tempering the chocolate with a portion of the batter and evenly distributing the final mixture into prepared cake pans for baking.

Takeaways

• 🍫 Melt the chocolate carefully over a water bath, ensuring the bowl doesn't touch the water to avoid seizing.
• 🥣 Use unsweetened chocolate, also known as baker's chocolate, which contains only cocoa liquor and cocoa butter.
• 🍰 The recipe employs a two-stage mixing method, starting with melting chocolate and then mixing it with other ingredients.
• 🧈 Substitute all-purpose shortening for butter if desired, but use it to coat the flour for a tender cake texture.
• 🍶 Avoid overmixing the flour to prevent the development of gluten, which can make the cake tough and chewy.
• 🥚 Incorporate eggs and the remaining milk slowly to maintain a smooth emulsion and avoid separation.
• 🍶 Ensure all ingredients are at room temperature to help maintain the emulsion and achieve a light cake texture.
• 🧁 The cake is a high-ratio cake, meaning it contains a high proportion of fat, which contributes to its rich taste.
• 🎂 Temper the chocolate with a portion of the batter to combine ingredients at different temperatures without curdling.
• 🧊 Be mindful not to overmix the final batter once the chocolate is incorporated to maintain the leavening agents' effectiveness.

Q & A

What is the first step in making the chocolate butter cake?

The first step is to melt the chocolate by chopping it into small pieces and placing it over a water bath, ensuring the bowl does not touch the water.

Why should the bowl not touch the water when melting chocolate?

The bowl should not touch the water to avoid creating steam that could come into contact with the chocolate, which can cause it to seize.

What is the ideal temperature for melting chocolate?

The ideal temperature for melting chocolate is below 120°F to avoid developing bitter and unpleasant aftertastes.

What type of chocolate is recommended for the chocolate butter cake recipe?

The recipe calls for unsweetened chocolate, also known as baker's chocolate, chocolate liquor, or cocoa mass.

Why is it important to occasionally stir the chocolate while it's melting?

Occasional stirring ensures that the chocolate melts evenly and prevents it from burning or seizing.

What is the purpose of coating the flour with fat in the recipe?

Coating the flour with fat helps to create a tender cake by preventing the development of gluten, which can make the cake tough and chewy.

Why is it important to mix the sugar, milk, and vanilla into the batter on medium speed?

Mixing on medium speed helps to create a smooth and light batter, which is essential for the texture of the chocolate butter cake.

What is a high ratio cake, as mentioned in the script?

A high ratio cake is one that contains a lot of sugar, which is often associated with a rich and moist texture.

Why should all ingredients be at room temperature when making cakes?

Having all ingredients at room temperature helps to maintain the emulsion, which is crucial for the cake's texture and rise.

What is the purpose of tempering the chocolate with a portion of the batter?

Tempering the chocolate with a portion of the batter ensures that the chocolate is gently incorporated into the batter without losing its smooth texture.

How should the cake pans be prepared before adding the batter?

The cake pans should be lightly greased to ensure the cake releases easily after baking.

What is the significance of filling the cake pans only 2/3 full with batter?

Filling the pans 2/3 full allows for the batter to rise during baking without overflowing the pans.