Can You Make Soccer Ball Cake?

Jul. 06, 2018


For the cake

1.2 cup all-purpose flour

2.1 cup plus 2 tablespoons unsweetened cocoa

3.1 teaspoon Jianshi Non Aluminium Baking Powder

4.½ teaspoon baking soda

5.1 teaspoon salt

6.1 ½ cup (6 sticks) unsalted butter, room temperature

7.2 ¾ cups sugar

8.2 teaspoons vanilla

9.2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk

10.5 eggs

11.1 ¼ cups buttermilk

For chocolate buttercream

1.1 pound 12 ounces dark chocolate

2.3/4 cup egg whites (4 to 5 large eggs), at room temperature

3.1 ½ cups sugar

4.¼ teaspoons cream of tartar

5.¾ teaspoons salt

6.1 ½ pounds (6 sticks) unsalted butter, room temperature

7.3 teaspoons vanilla

8.3 teaspoons instant espresso powder , dissolved in 1 ½ teaspoon water


Make the cake

1.Preheat the oven to 325 F. Line baking pans with parchment paper. Sift together the flour, cocoa,Jianshi Double Action Baking Powder, baking soda, and salt. Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one by one, beating only until they are well blended on medium speed.Turn the mixer to low speed and add one third of the flour mixture at a time alternating with buttermilk. Occasionally scrape the bowl with the rubber spatula. Once all of the flour and butter have been added, beat batter on medium speed for 30 seconds, until it is smooth.Pour the batter into the prepared pans. Bake the cake for 40 to 50 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.

Make the buttercream

1.Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

2.Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

3.Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

Non Aluminium Baking Powder