|
This is how a chocolate cake should look—and taste!
This cake was created at City Café in Dallas, where Mario Flores is chef de
cuisine. How did such a spectacular confection get its decidedly Southern
down-home name?
“One of our regular customers, who when he first tasted
this cake, declared he liked it so much that we should name it after him.
So we did. He gets to have a free piece if he wants, when he comes in.,”
explains City Café proprietor Paula Bruton.
Bubba Cake
Cocoa Angel Food Cake
Sift ½ C cake flour, ½ C cocoa, ¾ C
granulated sugar
Whip 2C egg whites with 1 t. salt and ½
t. cream of tartar until stiff
Add 1C granulated sugar and whip until
smooth, then add 1t vanilla
Fold dry ingredients into whites
Bake until set
Chocolate Mousse Filling
Separate 4 eggs.
Melt 3 oz. semi-sweet
chocolate, let cool slightly. Add yolks.
Beat whites with a pinch of
salt and cream of tartar to soft peaks.
Add 3oz. brown sugar. Beat
till stiff but not dry.
Fold ¼ of the whites into
the chocolate, scrape remaining whites on top. -
Beat 1oz. cream to just the
ribbon stage. Scrape whipped cream over whites.
Add ½ t. vanilla and fold
whole mixture until combined.
Seven-minute Icing
Bring 3C sugar, 1/3C corn
syrup, 1C water to a boil over medium heat
Beat ¾ C egg whites with a
pinch of salt and cream of tartar till thick
Add boiling syrup slowly
but steadily until combined.
Whip until cooler and stiff
Add 1t vanilla
Chocolate Ganache
Heat 1 C cream in a double
boiler
Add 1 T butter, pinch salt,
1T brown sugar, 1 T corn syrup
When butter has
melted and mixture is very hot,
Add 8 oz. semi sweet
chocolate and 2 oz. unsweetened chocolate.
Add 1t vanilla
Cut cake in
half. Using a fork, lift out trench in bottom half. Fill with mousse.
Replace cake lifted out and put top half back on. Frost with icing, creating
peaks. Then drizzle with ganache.
Courtesy City Café in Dallas |
