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Butter is then whipped in, resulting in one of the silkiest buttercreams imaginable.For those who feel the need for cream cheese (myself included!« Back to the Recipe Box Oct 17, 2011 · PM What a stunning and unusual cake. I want to make and eat it right now · [email protected] · 17, 2011 · PM I am not sure what happened to my comment, but anyhow this is a stunning cake as well as creative cake. my wet:dry ingredients ratio was off and the batter was almost grainy from so much brown sugar i think? i’m not sure if this is a tricky recipe (your steps are very clear so it my issues!

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German buttercream is very much like a boiled milk frosting, but with the addition of an egg or two to create a creamy custard base.A toothpick inserted into the center should have a few moist crumbs still attached. At first, they will have pronounced domes and a slightly gray-brown color, but as they cool the domes will settle down somewhat and the color will deepen.When they have cooled, run a knife around the sides of the pan and invert onto a parchment lined tray or cooling rack. Before frosting, use a serrated knife to level the cakes.Turn the mixer to medium low and add the eggs, one at a time.Continue mixing after each addition until the egg has fully incorporated before adding the next. Add the flour/cocoa mixture alternately with the red wine in about three additions. Shut off the mixer and give the batter a few turns with a rubber spatula to ensure a homogenous mix.

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