Coin Snacks With Jack Ep 2 The Larry Miller Auction
2021-01-14 00:00:00
Join Jack each week for snacks and coin chats.
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Colleen's Snack Recipe of the Week:
Mahogany Cake with Ermine Frosting
YieldServes 8 to 10
Prep time 30 minutes
Cook time 30 minutes
Ingredients
For the cake:
Cooking spray
2 cups cake flour, spooned and leveled
3 tablespoons natural cocoa powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup well-shaken buttermilk, at room temperature
1 teaspoon distilled white or apple cider vinegar
For the ermine frosting (makes about 4 1/2 cups):
1 1/2 cups granulated sugar
6 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups whole milk
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Instructions
1. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (8-inch) round cake pans with cooking spray and line the bottom of each pan with a parchment paper round; set aside.
2. Place the cake flour, cocoa powder, salt, and baking soda in a medium bowl and whisk to combine; set aside.
3. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until creamy, 30 seconds to 1 minute. Add the sugar and vanilla and beat until very light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl with a rubber spatula.
4. With the mixer on low speed, add the eggs one at a time. Once fully incorporated, stop the mixer and scrape down the sides of the bowl.
5. Whisk the buttermilk and vinegar together in the measuring cup or small bowl. Add 1/3 of the flour mixture to the mixer and combine on low speed. Add 1/2 of the buttermilk mixture and incorporate on low speed. Add another 1/3 of the flour mixture to the mixer and combine. Add the remaining buttermilk mixture and combine. Add the remaining flour mixture and combine. Stop to scrape down the mixture as needed. Use a large flexible spatula to fold the batter gently several times to ensure it’s well-blended. Divide the batter evenly among the prepared pans, about 1 1/4 pounds of batter per pan.
6. Bake until the cakes just begin to pull away from the sides of the pans and a toothpick comes out with a few moist crumbs, about 30 minutes. Cool completely in the pans set on a wire rack.
7. Make the frosting: In a medium (2-to 2 1/2-quart) saucepan, whisk together the sugar, flour, and salt. Whisk in the milk. Place the pan over medium heat, and whisk occasionally until the mixture comes to a full rolling boil. Cook for 1 minute, whisking constantly, until pudding-like. Remove the pan from the heat. Let cool completely at room temperature, or to speed up cooling, scrape the mixture into a clean bowl, cover the surface with parchment paper, and chill thoroughly in the refrigerator, at least 1 hour.
8. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter with the vanilla and almond extracts on high speed for 2 minutes. Scrape down the bowl and add the cooled flour mixture. Beat until the frosting on medium-high speed until it is very fluffy, mousse-like in texture, and noticeably lighter in color, about 5 minutes. Use immediately.
9. Assemble the cake: Remove the cake layers from the pans, discarding the parchment paper. If the top of the cake layers are domed, use a serrated knife to shave the top, mounded portion off. This leaves you with flat, even cake layers. Place one cake layer on a cake plate, serving platter, or cake round. Spread about 1 cup of the ermine frosting onto the layer into an even layer. Top with the second layer. Scoop the remaining frosting on top of the cake and use a spatula to work it down the sides until the whole cake is completely frosted. Smoothing the top and sides as much as possible.
Recipe Notes
Storage: Store in a cake dome at room temperature for up to 3 days.
Make ahead: The cakes can be baked 1 day in advance, wrapped tightly in plastic wrap, and refrigerated.
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Follow us on Facebook and Instagram - Rare Collectibles TV
Comments at: [email protected]
Colleen's Snack Recipe of the Week:
Mahogany Cake with Ermine Frosting
YieldServes 8 to 10
Prep time 30 minutes
Cook time 30 minutes
Ingredients
For the cake:
Cooking spray
2 cups cake flour, spooned and leveled
3 tablespoons natural cocoa powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup well-shaken buttermilk, at room temperature
1 teaspoon distilled white or apple cider vinegar
For the ermine frosting (makes about 4 1/2 cups):
1 1/2 cups granulated sugar
6 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups whole milk
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Instructions
1. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (8-inch) round cake pans with cooking spray and line the bottom of each pan with a parchment paper round; set aside.
2. Place the cake flour, cocoa powder, salt, and baking soda in a medium bowl and whisk to combine; set aside.
3. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until creamy, 30 seconds to 1 minute. Add the sugar and vanilla and beat until very light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl with a rubber spatula.
4. With the mixer on low speed, add the eggs one at a time. Once fully incorporated, stop the mixer and scrape down the sides of the bowl.
5. Whisk the buttermilk and vinegar together in the measuring cup or small bowl. Add 1/3 of the flour mixture to the mixer and combine on low speed. Add 1/2 of the buttermilk mixture and incorporate on low speed. Add another 1/3 of the flour mixture to the mixer and combine. Add the remaining buttermilk mixture and combine. Add the remaining flour mixture and combine. Stop to scrape down the mixture as needed. Use a large flexible spatula to fold the batter gently several times to ensure it’s well-blended. Divide the batter evenly among the prepared pans, about 1 1/4 pounds of batter per pan.
6. Bake until the cakes just begin to pull away from the sides of the pans and a toothpick comes out with a few moist crumbs, about 30 minutes. Cool completely in the pans set on a wire rack.
7. Make the frosting: In a medium (2-to 2 1/2-quart) saucepan, whisk together the sugar, flour, and salt. Whisk in the milk. Place the pan over medium heat, and whisk occasionally until the mixture comes to a full rolling boil. Cook for 1 minute, whisking constantly, until pudding-like. Remove the pan from the heat. Let cool completely at room temperature, or to speed up cooling, scrape the mixture into a clean bowl, cover the surface with parchment paper, and chill thoroughly in the refrigerator, at least 1 hour.
8. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter with the vanilla and almond extracts on high speed for 2 minutes. Scrape down the bowl and add the cooled flour mixture. Beat until the frosting on medium-high speed until it is very fluffy, mousse-like in texture, and noticeably lighter in color, about 5 minutes. Use immediately.
9. Assemble the cake: Remove the cake layers from the pans, discarding the parchment paper. If the top of the cake layers are domed, use a serrated knife to shave the top, mounded portion off. This leaves you with flat, even cake layers. Place one cake layer on a cake plate, serving platter, or cake round. Spread about 1 cup of the ermine frosting onto the layer into an even layer. Top with the second layer. Scoop the remaining frosting on top of the cake and use a spatula to work it down the sides until the whole cake is completely frosted. Smoothing the top and sides as much as possible.
Recipe Notes
Storage: Store in a cake dome at room temperature for up to 3 days.
Make ahead: The cakes can be baked 1 day in advance, wrapped tightly in plastic wrap, and refrigerated.
