Ingredients :
1. ½ pound (2sticks) unsalted butter, cut into ½ ounce pieces ; plus 1 teaspoon (melted)
2. 2 ½ cups cake flour
3. ¼ teaspoon baking soda
4. 1 teaspoon salt
5. 1 ½ cups granulated sugar
6. 3 large eggs
7. 1/3 cup whole milk
8. 1 teaspoon pure vanilla extract
Make Ruth's Pound Cake
Preheat the oven to 325 °F. Lightly coat the inside of a 9 C 5 X 3-inch nonstick loaf pan with the 1 teaspoon of melted butter. Set aside.
In a sifter combine 2 1/2 cups cake flour, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Sift onto a large piece of parchment paper. (or wax paper). Set aside until needed.
Place 1 1/2 cups sugar and 1/2 pound butter in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 2 minutes; then beat on medium for 3 minutes. Scrape down the sides of the bowl and the paddle. Beat for an additional 3 minutes on medium speed. Scrape down the sides of the bowl, and then beat for 2 minutes on high speed until soft and slightly fluffy. Scrape down the sides of the bowl. Add 3 eggs, one at a time, beating on medium for 30 seconds after each addition, and scraping down the sides of the bowl once all the eggs have been incorporated. Now beat on medium for 4 minutes until very fluffy. Scrape down the sides of the bowl.
Operate the mixer on low while gradually adding one-third of the milk followed by one-third of the sifted dry ingredients. Once these ingredients have been incorporated, about 30 seconds, gradually add another one-third of the milk, followed by one-third of the sifted dry ingredients, and mix on low until incorporated for about 30 seconds. Now gradually add the remaining milk followed by the remaining sifted dry ingredients, and mix on low until incorporated, about 30 seconds. Add 1 teaspoon vanilla extract and beat on medium for 15 seconds until combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined. Transfer the batter to the prepared loaf pan using a rubber batter and spread the batter evenly.
Bake on the center rack of the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 15 mins to 1hour and 20 mins. Remove the cake from the oven and cool in the pan at room temperature for 15 to 20 mins. Turn the cake top side up, then refrigerate for 1 hour.
Prepare the Cake for Assembly
Place the cake on a clean, dry work surface. Cut off the top of the cake in one piece by using a serrated slicer to slice the cake horizontally 1/4 inch below the rim. Set the top aside, being careful to keep it in one piece. Turn the cake over, cut top down, on the work surface, and cut a 1/2 inch-thick-horizotal slice off the bottom of the cake. Place the bottom slice ( baked bottom side down ) into a clean, dry 9 X 5 X 3-inch loaf pan. Now slice 1/2-inch-thick slices,first from each end of the cake , followed by each long side of the cake. Place the cut sides and ends back int the loaf pan as they were prior to being sliced. ( If i have to suggest to you what to do the leftover center secrion of the scrumptious leftover cake, you should probably be reading a novel. ) Set aside the cake slices while preparing the creamy chocolate center.
Make the creamy Chocolate Center
Place 10 ounces semisweet chocolate in a medium bowl. Heat 3/4 cup of heavy cream in a small saucepan over medium high heat. Bring to a boil .
Pour the boiling cream over the chopped chocolate. Set aside for 5 mins; then stir with a whisk until smooth . Set this ganache aside for a few moments.
Place the remaining 3/4 cup of heavy cream and 1/4 cup sugar in the bowl of an electric mixer fitted with a balloon whip. Whisk on medium high speed for 1 1/2 mins until firm peaks form. Add the ganache to the whipped cream and whisk on medium for 30 seconds until combined. Remove the bowl from the mixer and use a rubber spatula to fold the mixture together until smooth ( we prepared the Creamy Chocolate Center at least ten times when testing this book, and it always came out ever so smoo-ooth) and thoroughly combined.
Assemble the Icebox Cake
Transfer the Creamy Chocolate Center mixture into the cutout center of the pound cake, using a rubber spatula to spread it evenly to the top inside edges of the cake. Place the cut top back onto the cake, pressing it gently into place. Refrigerate the cake for 2 to 3 hours, until the Creamy Chocolate Center is firm, before slicing.
Make the Lazy Vanilla Cream
Place 1 cup heavy cream, 2 tablespoons confectioners' sugar, and 1 teaspoon vanilla extract in the bowl of an electric mixer fitted with a balloon whip. Whisk the mixture on medium high sped until thickened but not stiff(no high speed until thickened but not stiff(no peaks), about 1 min and 20 seconds. Cover with plastic wrap and refrigerate until needed.
To serve
Remove the cake from the refrigerator, and invert it onto a clean. dry work surface. Turn the cake top side up. Heat the blade of a serrated slicer under hot running water and wipe the blade dry before cutting a 3/4- to 1-inch-thick slice from each end of the cake. ( Cut enough away to fully expose of the Creamy Chocolate Center ) Then cut the cake cross-wise into 10 approximately 3/4 -inch-thick pieces . Place each slice onto a serving plate,top with a large dollop of Lazy Cream, and serve immediately.
Labels: MOM BAILEY'S CHOCOLATE ICEBOX CAKE
