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  Program: Fair 2009 #4006
  Broadcast Date: Aug. 22, 2009
  

• Collection: Iowa State Fair

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One purpose of the food competitions is education. For the finer points of making a chocolate opera cake, we went to a long-time Fair competitor, Eileen Gannon.

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Eileen Gannon's Chocolate Opera Cake

3/4 cup unsweetened cocoa powder
2 cups sugar
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoons salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla
1 cup boiling hot water

Preheat oven to 350 degrees F. Line bottoms of three 8-inch cake pans with rounds of wax paper and grease and flour the pans. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs. Slowly add oil, milk, and vanilla to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Stir hot water into cake batter until combined. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out with a few crumbs, about 20 to 25 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks.

Coffee Buttercream
3 egg yolks
1/3 cup sugar
1/4 cup milk
1 Tbsp. cold coffee
1/2 tsp. instant espresso
1 cup (2 sticks) unsalted butter at room temperature

In mixer, beat the egg yolks with 1 Tbsp. sugar until thick and pale. In saucepan, heat milk just to boiling. Add remaining sugar, coffee and instant espresso. Pour 1/3 of hot milk into yolks, then quickly add the whole mixture back into saucepan. Cook stirring constantly until you see bubbles. Remove from heat and put in clean mixer bowl and beat on medium until thick and doubled in volume. Beat in butter 1 tbsp. at a time, until it begins to whiten and becomes fluffy.

Chocolate Mousse
6 oz. bittersweet chocolate
1-1/2 cups heavy cream, whipped
3 egg yolks
2/3 cup sugar
1/4 cup water

Melt chocolate and set aside. Place the egg yolks in a double boiler (put water in bottom of double boiler). In a small saucepan, combine sugar and water and bring to a boil. Whisking constantly, pour sugar syrup over egg yolks and whisk vigorously until mixture is thick. Remove from heat and beat in a large mixing bowl until mixture is cool to the touch. Beat in melted chocolate. Using a rubber spatula, fold in the whipped cream. Chill.

Coffee Soaking Liquid
1/4 cup cold coffee
1 Tbsp. coffee liqueur

Stir together in a small bowl.

Chocolate Ganache
8 oz. bittersweet chocolate
6 Tbsp. butter, unsalted
1/3 cup corn syrup
1/3 cup orange liqueur

Melt chocolate and butter together. Whisk in corn syrup and liqueur. Let stand 10 minutes before using.

Chocolate Band
Melt 4 oz. bittersweet chocolate and spread it on piece of wax paper cut to fit sides of cake. Wrap the chocolate around the cake and refrigerate to set. Peel the wax paper off the sides.

To Assemble the Torte:
Place one cake layer on a large cake platter. Brush with soaking liquid. Top with 1 cup coffee buttercream. Stack a second layer, brush with soaking liquid and top with 1 cup of the mousse. Stack the third layer and brush with soaking liquid. Pour the ganache over the top and allow the ganache to flow over the sides. Wrap with the chocolate band around the sides and chill to set the cake for 4 hours or overnight. Allow the cake to come to room temperature to serve.

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• coffee
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Post Date: August 18, 2009