Sunday, April 1, 2012

Celebration Cake

There are certain occasions which require the perfect cake recipe. And there are certain occasions which require a truly special dessert. Fortunately, this was one of them, and this was both. There is not one person that doesn't like a yellow cake with chocolate frosting, and topped with rainbow sprinkles, I seriously die. Not only that, but what's better than a frosting that has no added sugar and no butter (trust me, there's enough in the cake). Not only is this cake a crowd pleaser (a friend said she literally wanted to take a bath in the frosting), but it's also kid tested (by a 2-year old) and mother approved. Because the cake sets so well and the frosting is so thick, you only need one layer of frosting, and don't even need to crumb coat! Pop the cake out of the oven, cool it while making the frosting, hang out for 30 minutes while it cools, then frost, and you're ready to go. 

Yields: two-layer 9 inch cake
4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 sticks butter (softened)
2 cups sugar (I also added a tad bit of brown sugar)
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
4 large eggs (room temperature)
1 cup buttermilk
1 cup milk

Preheat oven to 350℉ and butter two 9-inch cake pans. In a large bowl, whisk all dry ingredients together and set aside. In a large mixing bowl, cream butter and sugar until well mixed, the mixture will be pale and fluffy. Add eggs one at a time, then add vanilla. Slowly beat in buttermilk. Mix in flour mixture alternatively with the milk until incorporated. Pour into cake pans and bake 35 mins (more or less depending on your oven). Remove from oven and cool on rack. 

Yields: enough to fill and frost said two-layer 9 inch cake
16 ounces milk chocolate
2 teaspoons Jameson (or any whiskey)
2 teaspoons instant coffee powder
1 1/2 cups creme fraiche (at room temp)
1/2 cup mascarpone (at room temp)
1/3 cup light corn syrup
1 tablespoon vanilla extract

Melt chocolate over double boiler with instant coffee powder. Stir in whiskey and mix well. Set aside to cool slightly. Whisk together the creme fraiche and mascarpone along with corn syrup and vanilla until mixed together. Pour in chocolate and mix. Cool about 15 minutes. 


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