Everyone Loves Cake

Mmmmm ~ cake 🖤 and what a cake this one is. I don’t even remember where the recipe for this one came from as it has been in my 3 ring binder typed out for many years. I love to cook. Bake? Well, I have a love / hate relationship when it comes to baking. I have an idea or a photo I want something to turn out looking like and when it doesn’t, I’ve been known to wad it up and throw it in the trash. But last weekend, this one turned out beautifully. It may have something to do with my new Kitchen Aid stand mixer. I believe this is the the fourth time I’ve made this cake over the last 10 to 12 years, usually for Valentine dinners at home.

CAKE Ingredients:

• 2 Sticks Unsalted Butter
• 2 Cups Water
• 1 Cup Vegetable Oil
• 4 Cups of Sugar
• 1 Cup Unsweetened Cocoa
• 4 Cups of Flour
• 4 Large Eggs
• 1 Cup of Buttermilk
• 1 Tablespoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Tablespoon Vanilla Extract

Prep & Assembly Instructions:

Preheat oven to 350°
I use the Wilton’s Bake Easy Non-Stick spray on the sides and bottom of three 9 inch round pans. I have also lined the bottom of the pans with wax paper spraying again with the Bake Easy.

• Heat butter, water and oil over medium heat just until the butter is melted.
• In your mixer bowl add the sugar, cocoa and flour. Gently blend the three together. You may either use the mixer or whisk by hand to blend.
• Pour the butter mixture into the above mixture, blend until smooth. I use the whisk attachment of my mixer.
• Add 1 egg at a time completely blending before adding the next.
• Add the buttermilk. Blend.
• Before adding the baking soda and salt, I blend them together. {I’m not sure this makes a difference but its something that I do.}
• Add vanilla

Evenly divide the cake batter amongst the three prepared pans. Bake 30 to 40 minutes depending upon your oven. Inserting a long wooden pick into the center of each cake will determine the readiness. Depending on the placement of my pans in the oven, one may be ready before the other two. Keep checking insuring you don’t over bake the other two.

Leaving the cakes in their pans, cool on wire racks for at least 15 minutes before turning out onto the wire racks. Peel the wax paper from the bottom. Allow to cool completely before frosting.
FROSTING Ingredients:

So simple and so very delicious and not sickening sweet like some icings I’ve had in the past.

• 1 – 32 ounce Heavy Whipping Cream
• 1/4 Cup Powdered Sugar

Place the powdered sugar in bowl of the mixer. Again, I use the whisk attachment of my mixer. Turning the mixer on slow (or you will have the heaving whipping cream slung all over you and your kitchen), slowly add the cream. It will begin to thicken, slowing keep upping the speed of the mixer to high until soft peaks form.

Can you believe the thickness of the cake layers???? Just wait until you add the icing!! Speaking of cake height, make sure you have an area in your fridge tall enough to store the finished product.

Place your first layer centered on your platter. Using an icing spatula, spread a nice amount of icing on the first layer not escaping the center. A heaping cup full is a nice amount. Repeat the next layer. Top with the third layer and spread the remaining icing on the top and side. Chill for 45 minutes to an hour.

CHOCOLATE TOPPING Ingredients:

• 4 ounces Bittersweet Chocolate (I use Ghirardelli 70% Cacao), finely chop and place in a glass bowl.
• 1/2 Cup Heavy Whipping Cream
• 1/4 Cup Light Corn Syrup
• 2 Teaspoons  vanilla Extract

Place cream in a small pot over low heat and heat until steaming. Do not boil. Pour the steaming cream over the chopped chocolate and mix until melted with a spatula. Incorporate the corn syrup and vanilla.

I transfer this mixture into a glass measuring cup allowing it to cool 8 to 10 minutes. Remove cake from the refrigerator, starting in the center of the cake slowly pour the chocolate topping allowing it to glide down the sides. You can move the chocolate around gently with the spatula to guide it over the sides. Careful not to press down and expose the frosting.

Chill to firm the chocolate at least another hour. Slice, serve and enjoy!!

 

 

XOXO ~ PGWW