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.
These articles might interest you :
Well, the dreaded day is almost at hand. My fourth decade on Earth begins on Monday and, despite previous assertions to the contrary, I have to admit that I... Read moreThe 31 May 2012 by Madmel
From our wedding at Tower Bridge Photo by Andy Armstrong Yesterday was both my birthday and our wedding anniversary (what better birthday present can one ask... Read moreThe 21 June 2012 by Ovid
EXPAT, LEGAL, SELF EXPRESSION
It's my 17th(!) birthday today! Wow!I may do a little birthday haul but tbh, don't ask for things (so its money or they guess, and they get it spot on all the... Read moreThe 06 December 2011 by Littlebird
HAIR & BEAUTY, LIFESTYLE
Chef Greg Laskey shares the secret of fine dining at home through his Fresshh! range of hand crafted, premium ready mealsSimple to use and quick to prepare,... Read moreThe 08 September 2015 by Evette Garside
Nowadays sunglasses come in all colours and shapes. However we have to consider that all lenses don’t provide the same protection. Lens tints are not... Read moreThe 08 September 2015 by Opticalh
Diane Spencer has had a colourful life in more ways than one (Photograph by Steve Ullathorne)Yesterday afternoon, I had tea with comedian Diane Spencer at Soho... Read moreThe 08 September 2015 by Thejohnfleming
Sunset over tourist ger camp, Mongolia My friend and fellow children’s book writer Caroline Hatton shares some notes from her June 2015 trip to Mongolia. To fin... Read moreThe 07 September 2015 by Carolinearnoldtravel
MOST POPULAR FROM FOOD & DRINK
- Processed People by Chuck Underwood
- Super-Simple Low-Carb Breakfast – Scrambled Eggs by Carbophobic
- Under Fire by Kerrieurban
- Oil Free Baked Taquitos by Chuck Underwood
MOST RECOMMENDED IN FOOD & DRINK
- Sauteed Sirloin Tips with Mushrooms #WeekdaySupper by Sue Lau
- How to get Rid of Yellow Nails Quickly? by Subha Bose
- Khubla Khans – Glasgow by Noblenourishment
- A Grain of Good: Hanna Mosca, YMCA Garden Program Director by Withthegrains