It's exam time, but obviously that's not going to stop me from baking. I've made 2 birthday cakes and a bunch of sweets that I'll be pkging into Christmas goodie bags. But those will be in another post because today is all about bday cakes.
It was one of Chris's friend's birthday (his name also happened to be Chris) so I decided to make a chocolate cake for him. Then Chris came up with the idea to put an ice inside. If you don't know what icing is then click here. So I got to work and performed surgery on this chocolate cake. It was all going well but since I started late, I was very behind on schedule. Chris got impatient and started rushing me so I literally had to frost this cake in 5 minutes.
As you can see, this is probably the ugliest cake ever existed on this planet. The moral of the story is, when you are frosting a cake, be patient!
The cake tasted great...just didn't look like it.
That was us at the dinner, and the 4th time Chris got iced that day.
Anyways, I needed redemption. Two days later was Mike's birthday so I made another cake. This time I had 2.5 hours to do it and I was very happy with the result. I made a vanilla butter cake but I was very disappointed with how dense it was. Definitely sticking with the chocolate cake next time (recipe follows)
I don't actually think Mike remembers what the cake tasted like. A bunch of us went out for dinner earlier and I think he had between 13-14 drinks within 2 hours. Then I made him do a shot of Chinese vodka that was 71%. We lit the shot on fire before giving it to him and somehow his finger caught on fire and he didn't even realize.
There's my redemption. I think it looks awesome :)
1 3/4 cup flour
1 3/4 cup sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup butter milk
1/2 cup vegetable oil
1 cup strong coffee (hot)
2 sticks butter
1 3/4 cup icing sugar
1 cup melted dark chocolate
set the oven to 350 degrees.
Grease 2 9inch pans, line with parchment paper and set aside
Combine all the dry ingredients in a stand mixer bowl with a paddle attachment. Mix the wet ingredients together in a large measuring cup, making it easier to pour later on. With the stand mixer running on low, slowly pour in the wet mixture and mix until everything is combined. Pour in the hot brewed coffee and stir until smooth.
Pour into the greased pans and bake for 35-40 minutes. Let them cool on wire racks before frosting. I like a lot of layers so after they've cooled down, I cut each cake into 2 to make 4 layers.
For the frosting, whisk the butter with the whisk attachment until light and fluffy. Slowly sift in the icing sugar. Pour in the melted chocolate and whisk until everything is incorporated.