Yesterday was my birthdayJ! When deciding which cake to make for my Birthday, I debated between my ALL time favorite cake pineapple or my new favorite chocolate. My sister told me to be bold...lol and go with Chocolate, My girls decided Chocolate as well, so Chocolate it is. I’ve made this cake before and I think it actually turned out better appeasing to the eye last time I made it, but the taste is still GREAT!
My sister sent me chocolate covered strawberries to work for my birthday from Edible Arrangements so I can’t take credit for the Strawberries…but as for the cake it was a perfect birthday cake choice for my VERY close to 30 Birthday cake J!
Recipe adapted from: Annie Eats Ingredients:The cake: 1 cup (2 sticks) unsalted butter 2 cups water 1 cup canola oil 4 cups sugar 1 cup unsweetened cocoa powder 4 cups all-purpose flour 4 large eggs 1 cup buttermilk 1 tbsp. baking soda ½ tsp. salt 1 tbsp. vanilla extract Frosting: 4 cups chilled heavy whipping cream 1¼ cups confectioners' sugar, sifted chocolate topping: 4 oz. bittersweet chocolate, finely chopped ½ cup heavy whipping cream ¼ cup light corn syrup 2 tsp. vanilla extract Directions: To make the cake layers, preheat the oven to 350˚ F. Spray with Pam Baking spray and Line three 9-inches round cake pans with parchment paper. In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted. In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients and whisk until smooth. Whisk in the eggs one at a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely before frosting, at least 2 hours. To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. Top with a second cake layer, more frosting. Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized, at least 1 hour.To make the chocolate glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogeneous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides. Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice with a long, sharp knife, wiping the blade clean between slices.
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