Location: Farmers Market – The Land – EPCOT Center – Walt Disney World
Source: Mickey’s Gourmet Cookbook
Yield: 1 Cake
This recipe is in three parts.
Cake
Ingredients:
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5 eggs
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3 eggs yolks
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2/3 cup sugar
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3/4 cup cake flour
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6 tbsp unsweetened cocoa
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1/4 tsp baking powder
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1/4 tsp baking soda
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1 1/2 tsp vanilla extract
Instructions:
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Preheat oven to 350F degrees.
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Grease and flour 2 9-inch round cake pans. Cover the bottom in wax paper.
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In a medium bowl, sift together the flour, cocoa, baking powder and baking soda.
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In a large bowl, combine the eggs, egg yolks, and sugar. Beat until thick and fluffy.
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Fold the flour mixture into the egg mixture.
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Mix in the vanilla.
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Separate and pour the batter into the prepared cake pans. Bake for 23 minutes or until the tops spring back when lightly pressed. Cool on a wire rack still in the pan for 10 minutes and then remove from pan and cool completely on a wire rack.
Syrup
Ingredients:
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1/3 cup water
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1/2 cup sugar
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3 tbsp orange liqueur
Instructions:
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In a saucepan, bring the water and sugar to a boil. Remove from heat and let cool.
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Once completely cool, stir in orange liqueur.
Butter Cream Frosting
Yield: 3 cups
Ingredients:
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1 cup sugar, divided
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1/2 cup water
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1 tbsp light corn syrup
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3 egg whites
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1 cup sweet butter
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1 tsp. vanilla extract
Instruction:
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In a saucepan, combine 2/3 cup of sugar with water and corn syrup. Stir until the sugar is dissolved.
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Increase the heat, bring to boil without stirring. With a candy thermometer, bring mixture to 238F degrees or until soft ball stage.
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In a medium-size bowl, beat the egg whites. Slowly add the 1/3 cup sugar. Beat until the mixture until soft peaks form.
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Slowly pour the sugar mixture into the egg whites mixture. Beating until the mixture becomes stiff. Cool completely.
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In an electric mixture, cream the butter until soft and fluffy. Slowly beat the meringue into the butter mixture. Blend in the vanilla after.
Note: Fold in 1 1/2 ounces melted and cooled semi-sweet chocolate after the vanilla stage.
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