Tomboy cake

Miette Patisserie is a famous organic bakery in San Francisco know for making beautiful cakes. I never been to Miette but when I saw a picture of this cake I decided I should give it a try. The cake is beautiful but a bit long and difficult to make. The cake is very moist and can be kept in the fridge for a few days.

I did not stick to exactly the same presentation as Miette! Miette decorated this cake with a rose piped with the butter mousseline but since I never piped a rose before I decided to use fresh mango and shape it like a rose and I liked the result.

For the cake

1/2 cup boiling water

1 ounce dark chocolate

1/2 teaspoon pure vanilla extract

1 cup sugar

3/4 cup all purpose flour + 2 tablespoons

3/4 cup unsweetened cocoa powder

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large eggs at room temperature

1/4 cup canola oil

1/2 cup buttermilk (not low fat)

For the vanilla mousseline

13 tablespoons unsalted butter, slightly softened but cool

2 1/2 large egg whites at room temperature

1/2 cup sugar divided

2 tablespoons water

1/4 plus 1/16 teaspoons cream of tartar

1/2 teaspoon pure vanilla extact

Equipment: One 6 by 3 inch round cake pan

In a small bowl, pour the boiling water over the chocolate.

Stir occasionally until the chocolate is melted and smooth. Cover with plastic wrap to prevent evaporation and cool until it is no longer warm to the touch but it is still fluid. Stir in the vanilla.

In a bolw of a stand mixer fitted with the whish beater, beat the egg on high speed until thicken and light in color, about 3 minutes.

Lower the speed to medium and slowly add the oil to emulsify the egg.

Add the flour mixture and beat on low speed for a few seconds until the dry ingredients are moistened.

Scrap down the sides and bottom of the bowl. Raise the speed to medium high and beat for 2 minutes. The batter will be thick an shinny.

Pour the batter into a pan that is already buttered and lightly coated with flour.

Preheat oven at 350 degrees and bake the cake for about 55 to 1 hour. or until a wire cake tester inserted in the center comes out clean.

While the cake is baking prepare the Mousseline cream.

Beat the butter in the bowl of a stand mixer fitted with a flat beater. Beat the butter on medium speed until creamy, about 1 minute. Set aside in a cool place (no higher than 70 degrees).

Prepare the egg whites. Pour the egg whites into a bowl and beat them with a handheld mixer until foamy.

Heat the sugar and water in a pan an boil the syrup until an instant read thermometer registers 248 degrees (firm ball stage) and turn off the heat.

Add the syrup to the egg whites. Beging by pouring a small amount of the syrup. Immediately beat on high speed for 5 seconds. Add the remaining syrup the same way in 3 parts and set aside.

Set a seaprate bowl with butter and whish on medium speed for about 3 minutes until the butter lightens in color. Add the meringue (beaten egg whites with sugar) into the butter and beat for about 2 minutes or until smooth.

Cut the cake into 3 layers. Spread the filling between the cake layers.