Surprise Butter Cake

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Surprise Butter Cake

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Published prior to 2008

The surprise is in the middle: cut into this golden butter cake to reveal a center of chocolate mousse filling. Cherries on top complete the "reverse" Black Forest Cake effect.

Cake
1 3/4 cups (12 1/4 ounces) Bakers' Special Sugar or granulated sugar
1/2 cup (1 stick, 4 ounces) ) room temperature butter
1/2 teaspoon salt
1 teaspoon almond extract, or a few drops of bitter almond oil
1 teaspoon vanilla
1/3 cup (2 1/4 ounces) vegetable oil
4 large eggs
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/8 ounces) Instant ClearJel(r) (optional, for improved texture)
4 teaspoons baking powder
1 1/4 cups (10 ounces) milk

Filling
1 pint whipping or heavy cream
1 4-ounce package chocolate mousse mix

Dark Chocolate Glaze
1/2 cup (4 ounces) heavy or whipping cream
1 cup ( 6 ounces) chopped bittersweet chocolate

White Chocolate Glaze
2 tablespoons (1 ounce) heavy or whipping cream
1/2 cup (3 ounces) white chocolate chunks

Topping
1/3 cup Maraschino cherries, well drained

*We love to use Bakers' Special sugar for cakes; its extra-fine texture makes it very easy to cream with the butter, thereby producing a lighter cake. However, use granulated sugar if you prefer.

Cake: In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel(r) and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.

Lightly grease and flour both halves of a filled cake set, or two 9-inch round cake pans, and divide the batter between them. Bake the cake in a preheated 350°F oven for 40 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pans.

Filling: Follow the directions on the package to prepare the fond. Divide the filling between the two halves of the cake, then invert the top half over the bottom half (you're forming a tunnel for the filling here, if you've used the filled cake set).

Glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the two glazes by melting together the cream and chocolate. Drizzle each glaze over the cake. Sprinkle with the cherries.

Reviews

1
  • 01/19/2010
  • Sena from Texas
  • Hi, I haven't tried the recipe yet as I don't know what chocolate fond mix is. Where can I purchase it? Thanks.
    This is an old recipe. We used to sell a product called "fond", it was a mousse mix. I'll ask our test kitchen to take a look at this one to see if they can bring it up to date. In the mean time, you might try using our chocolate mousse mix as a substitute: http://www.kingarthurflour.com/shop/items/chocolate-mousse-mix Frank @ KAF.
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