Saturday, October 29, 2011

Rich Chocolate Butter Cake with Whipped Cream

  We celebrated Joey's birthday AGAIN with a birthday party! Which means we need another cake. He got three cakes-one at home, cupcakes for school and a cake for his party.
 ...Lucky duck.
 Some things just have to be at a birthday party. You know, the things that make it feel...birthday-ish? You know, presents, friends, a clown with a red mustache who can juggle flaming hoops...what are you looking at? You want a clown, right? Or is it just me?'s just me.
 Okay, but for real. I think there has to be balloons, ribbons, streamers, fancy invitations.....I'm just the 'decorate ALL the things' kind of person. :D  Oh, and of course, a big layer cake.

 Or at least it USED to be a layer cake. I'm not quite sure what the definition of 'layer cake' is. Does it have to have some frostingy creamy stuff in the middle? Or does it just have to have more than one cake? This cake is made of two cakes and there WAS a layer of whipped cream in the middle. But the thing is the cake was so rich and heavy, and the whipped cream was so soft and wet that it went SQUISH and all the cream got soaked into the cake.

 ON TO DA BAKING!! Take all the stuff out of the fridge and preheat the oven to 175 degrees celcius (350 degrees fahrenheit). Butter a 26cm cake pan.

 First put your cocoa powder and butter in a bowl! Boil the water, measure it out and put in in there. Stir until it's all dissolved and creamy!
 ...but whatever you do, don't eat it. Chocolate and butter it may be but it is NOT delicious. 

 Whisk together the flour, baking powder and salt. Poof!

 Blendify the butter until it's nice and fluffy. Then add the sugar a little at a time and blendify that, too.

 ..add the eggs, one at a time.....

 ...and the chocolate mixture. Gloop!

 Blend that up too!

 Add the dry ingredients to the wet and.....blendify again.

 20 points to anyone who can tell me the verb for that.

 Add the milk. At this point blendifying it got a little messy so I just folded it in.

 Bake one layer at a time. And now here comes the best part:

 Frosting it! You can use whatever you want. We used whipped cream, but frosting or ganache or anything would be good!
 And then decorate it! Don't you love my little mushrooms?

...And then you're done!


Rich Chocolate Butter Cake with Whipped Cream
Fills 26 cm cake pans

  • 153g Cocoa Powder
  • 102g Butter
  • 360ml boiling hot water
  • 442g all-purpose flour
  • 4.5 teaspoons baking powder
  • 1/4 tsp salt
  • 339g unsalted butter
  • 600g white granulated sugar
  • 4.5 eggs (yeah, I know xp)
  • 1 tablespoon vanilla extract
  • 360ml milk
  • Whipped cream or frosting, for decorating

  1. Take everything out of the fridge and let it become room temp. Preheat the oven to 175 degrees celcius (350 degrees fahrenheit). 
  2. Butter a 26cm cake pan.
  3. Put the cocoa powder and 102g of the butter in a bowl. Boil the water and pour it over the butter and cocoa. Stir until dissolved and let cool. (you can put it in the fridge if you want)
  4. Put the flour, baking powder, and salt in a bowl. Whisk to combine.
  5. Beat the rest of the butter until fluffy. Add the sugar a little at a time until well combined.
  6. Add the eggs one at a time, beating well after each one.
  7. Add the vanilla extract and cocoa/butter/water mix and...beat again.
  8. Beat in the flour mixture and milk in small, alternating portions starting with the flour. Beat until the ingredients are incorporated, but not any longer.
  9. Pour half the mixture in a 26cm cake pan. Bake at for 40-50 minutes or until a toothpick poked into the middle of it comes out clean. Then bake the next one.
  10. Frost and decorate!
Source: Slightly adapted from Joy of Baking.

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