Cakes are usually quick to make. As long as your ingredients are all at the right temperature it is generally a simple measure and mix procedure before pouring the batter into the pan(s) and baking. Slowing down the process allows flavors to develop. This concept has inspired our exploration of yeasted cakes. In these instances ingredients are forced to mingle. Flours have time to hydrate, fats and sugars absorb aromatics. Leavening with yeast adds its own particular flavor and lift to the mix. We mixed this particular chocolate cake dough by hand and let it rise for 12 hours at room temperature. Then we mixed the dough again, divided it between 2 bundt pans, and let them proof for 12 hours more. We baked the cakes for 1 hour at 350°F. Once finished, we let them cool completely. We left one whole and cut the other into slices. We drenched all of the cake and cake pieces in brown butter and then coated them with powdered sugar in the style of Stollen. The whole cake is being aged for a few days to see what new flavors develop. The slices on the other hand are disappearing quickly.
January 16, 2005