Chocolate Cake

Chocolate Cake

 

 

 

Barbie Doll Cake

I made this cake for Liz's 1st birthday. It was a big time hit not because of the decoration but the ultra softness and delicate taste. The chocolate Basket part was made of chocolate cake and whipped chocolate Ganache. Whipped ganache is very easy to make and its heavenly. Icing on the basket was also ganache which is not whipped.

Coming to the dress its was Cake boss's famous sponge cake with Ria's mango pudding as filling.
It was out of the world, every time there is a party people talk about this cake and ask for recipe.
It was that special I must say. Recipe can be found here.

The pink and white icing is buttercream icing made with white chocolate. If you want the icing to taste yummy more than the look then you should use chocolate and butter instead of shortening.
I know its little hard to work with because it tends to melt fast but it worth the hard work because it make that big difference in taste.

Whenever I try to make icing to decorate I try not to use lot of sugar and butter/shortening. I want the cake to taste delicious than the looks. I was a person who always choose not to eat the icing because it feels heavy and too sweet,once I discovered that icing can be made delicious, I always incorporated those recipes.

My 1st cake with the same chocolate cake recipe was for Ann's 1st birthday. Below is the pic and recipe for the same.

MinnieMouse Cake

 



Chocolate cake
Recipe source: Ina Garten

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk, shaken(Refer note)

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee(Refer note)

 

 

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Cake

Chocolate Ganache Filling, Icing and Glaze
Recipe source: Savory Sweet Life

12 ounces chocolate, chopped into small pieces

1 cup heavy cream

Chocolate cake

Directions

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.