Ingredients
Chocolate Sheet Cake
2 3/4 cups all-purpose flour
2 2/3 cups sugar
2 3/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 cup Cocoa Powder
1 3/4 teaspoons salt
3/4 cup vegetable oil
1 1/4 cup buttermilk
4 eggs
1 cup hot coffee
2 tablespoons of vanilla
Swiss Meringue Buttercream Icing
5 large egg whites
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
3 teaspoons pure vanilla extract
1/2 pint raspberries, washed and dried (must be completely dried, leave them out overnight to dry or something)
Ganache
9 oz bittersweet chocolate, chopped
1 cup heavy cream
Directions
Chocolate Sheet Cake
Preheat oven to 350 F. Coat the bottom and edges of a commercial baking sheet (11 x 18 x 1) with butter then add a layer of parchment paper paper to the bottom. Dust it all with flour, tapping out the excess. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed. Pour into pan (it will seem very liquidy; it should be). The coffee doesn't add that flavour, only ensures that the cake is moist.
Bake for about 30 minutes, rotating once, or until toothpick comes out dry when inserted into the thickest part of the cake. Try not to overbake. If anything, underbake, so the toothpick is a little bit gummy when you pull it out. This works well for a moist chocolate cake (not vanilla). Leave to cool.
Swiss Meringue Buttercream Icing
Wipe the bowl of an electric mixer with vinegar on paper towel, to remove any trace of grease. Add egg whites and sugar; simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool (this takes 5-8 minutes to thicken, be patient). Switch over to paddle attachment and, while mixing on medium speed add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (don't worry if it curdles, keep mixing and it will return to a smooth consistency). Add vanilla and salt, mix well. Can also add fruit purees, extracts, or other flavourings, such as 1/2 pint raspberries, but do not add until just about to ice cake. I added raspberries, but found that the texture of the icing changed drastically. (The icing seemed to separate and had a strange texture I didn't love. I'm not sure how to remedy this for another time. Maybe I over beat it? Any suggestions?). Store in an airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes. Can freeze for up to 6-8 weeks.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool (this takes 5-8 minutes to thicken, be patient). Switch over to paddle attachment and, while mixing on medium speed add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (don't worry if it curdles, keep mixing and it will return to a smooth consistency). Add vanilla and salt, mix well. Can also add fruit purees, extracts, or other flavourings, such as 1/2 pint raspberries, but do not add until just about to ice cake. I added raspberries, but found that the texture of the icing changed drastically. (The icing seemed to separate and had a strange texture I didn't love. I'm not sure how to remedy this for another time. Maybe I over beat it? Any suggestions?). Store in an airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes. Can freeze for up to 6-8 weeks.
Ganache
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. Once boiling, remove from heat and pour over the chopped chocolate; whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. I put the leftover ganache into a plastic ziplock bag to store in the freezer for up to a few months.
Assembling the Cake
Chill sheet cake in freezer for 30 minutes, or refrigerator for several hours. The cake will be a bit sticky, but should not be soft and fragile. If so, place in freezer or refrigerator again until more firm. 2. Using a sharp serrated bread knife, cut the cake in half, then those halves in half–4 total. The pieces will be 11″ long and about 4.5″ wide.
Place 1st layer face up (on a platter, or whatever you choose to serve the cake on), and spread about 1/2″ thick layer of buttercream on top. Repeat this step, adding any flavours of buttercream or filling you like, placing your final layer face down. Chill for about 15 minutes in freezer or 30 minutes in refrigerator.
Crumb coat: coat cake with thin layer of buttercream using a small offset spatula for the top and a straight offset spatula for the sides–if you have a metal bench scraper, you can run along cake to get smooth finish and to achieve sharp corners. Always start at the top of the cake, working your way down. Chill cake for about 30 minutes, or pop back in freezer for 10-15 more minutes to set buttercream.
Add a thick layer of buttercream on the top of the cake, working it over the edges and then finish the sides. Be very generous with your buttercream, because you will be scraping most of it off with the scraper. Chill the cake for as long as you need, but at least 15 minutes to set the buttercream.
Drizzle your warm ganache over the top so it seeps down the sides. Be careful not to use too much, or you will lose your pink cake underneath! You can use your clean small offset metal spatula to smooth it over the top. Chill to set.
Add any toppings you would like. I added three raspberries to the centre of the cake, but feel free to add sprinkles or whatever else you please.
Keep refrigerated, but try to serve room temperature. Leave out of refrigerator for about 2 hours prior to serving.
Place 1st layer face up (on a platter, or whatever you choose to serve the cake on), and spread about 1/2″ thick layer of buttercream on top. Repeat this step, adding any flavours of buttercream or filling you like, placing your final layer face down. Chill for about 15 minutes in freezer or 30 minutes in refrigerator.
Crumb coat: coat cake with thin layer of buttercream using a small offset spatula for the top and a straight offset spatula for the sides–if you have a metal bench scraper, you can run along cake to get smooth finish and to achieve sharp corners. Always start at the top of the cake, working your way down. Chill cake for about 30 minutes, or pop back in freezer for 10-15 more minutes to set buttercream.
Add a thick layer of buttercream on the top of the cake, working it over the edges and then finish the sides. Be very generous with your buttercream, because you will be scraping most of it off with the scraper. Chill the cake for as long as you need, but at least 15 minutes to set the buttercream.
Drizzle your warm ganache over the top so it seeps down the sides. Be careful not to use too much, or you will lose your pink cake underneath! You can use your clean small offset metal spatula to smooth it over the top. Chill to set.
Add any toppings you would like. I added three raspberries to the centre of the cake, but feel free to add sprinkles or whatever else you please.
Keep refrigerated, but try to serve room temperature. Leave out of refrigerator for about 2 hours prior to serving.
*Credit to: http://www.google.com/url?sa=t&source=web&cd=27&ved=0CEUQFjAGOBQ&url=http%3A%2F%2Fsweetapolita.com%2F2011%2F03%2Fdark-chocolate-raspberry-buttercream-cake-with-ganache-drizzle%2F&rct=j&q=rectangle layer cake recipe&ei=CQxMTtCnJM3PgAed3ZRz&usg=AFQjCNGc9zf2JcGVtqzaJmZY1CIl7lyaIg&sig2=dK-1WCVEo4Cd4HsSmA016A&cad=rja
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