Happy Saturday Everyone, I hope all is well.
Somedays I’m just testing baking cakes and make frosting´s in my kitchen
I was not planning to post this cake as I did not take a lot of step by step pictures as I normally would do.
I just made this cake, to see if it is a great match when it comes to flavor.
Anyway posting it anyway, just because it was so incredibly delicious cake and I think you will love this cake, it is moist, fluffy and tender.
Last year for Valentine’s day I made a Chocolate cake with mascarpone Vanilla Frosting, I got a lot of great feedback on that cake from many of you. You can find that cake here.
Today I wanted to just test the same cake with another frosting
The chocolate frosting I used for this cake literally whips up like a chocolate cloud. The secret is to use a good quality cocoa powder, and baking powder to make a more stable frosting.
Instead of whipping the chocolate frosting to stiff peaks, I whip it until it is just at soft peaks, Then I spend a few seconds or a minute mixing the chocolate frosting by hand with a spatula to push out the air pockets created by the electric mixer.
This Chocolate Frosting is so lush and so incredibly delicious.
I just sprinkle the cake with some confetti on top.
Chocolate Cake with cloud-like chocolate frosting
Old-fashioned chocolate cake
- 220 grams all-purpose flour
- 285 grams white sugar
- 60 gram unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- pinch of salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 150 gram mayonnaise
- 120 ml buttermilk or kefir
- 120 ml hot water or brewed coffee
- 50 gram unsweetened 100 % cocoa powder
- 100 gram sugar
- 1 tsp espresso powder ( optional)
- 1/4 tsp salt
- 1/4 tsp baking powder (optional)
- 500 ml heavy cream, cold ( I use 40% fat content)
Directions for Old-fashioned chocolate cake
Preheat the oven to 350℉ (180℃). Grease the bottoms of two 8 x 2-inch round cake pans and line with parchment.
Combine the dry ingredients in a large bowl.
Add the mayonnaise, brewed coffee, buttermilk, and 1 teaspoon vanilla.
With a whisk combine until smooth and pour into two 8 -inch greased and parchment paper-lined baking pans or one 9 inches ( 24 cm) baking pan.
Bake the cakes in the center of the oven for 30-40 minutes or until a wooden pick inserted into the center comes out with a few crumbs.
Let the cake layers cool in their pans on wire racks for 20 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.
The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days.
Direction for the Chocolate Frosting
In a large bowl using an electric beater ( or use the bowl of a stand mixer ) add sugar, unsweetened cocoa powder, instant espresso powder, baking powder, and salt.
Pour in the cold heavy cream, give it a quick whisk with a balloon whisk until it resembles chocolate milk.
Whip the chocolate cream mixture on low for one minute, give the mixture time to make beautiful bobbles.
Continue mixing on medium-low speed, until soft peaks form ( It takes about 2-4 minutes)
Scrape the bottom and the side of the bowl to make sure it is all incorporated.
Spend a few seconds or a minute mixing the chocolate frosting by hand with a spatula to push out the air pockets created by the electric mixer. Don’t overmix it, just check it a few times while you whisk it together if it is fluffy and stable enough to pipe on your cupcakes.
Use immediately or store in an airtight container in the refrigerator for up to 3 hours.
Place the first cake layer, top side up on a cake stand or serving plate.
I just used a silicon matt and baking sheet.
Add a few dollops ( about 1/3) of the lushes chocolate frosting on the first layer. Spread the frosting over the cake as evenly as possible.
Place the final layer on top, which you will lay top side down.
Apply a thick coat of chocolate frosting around the entire cake.
I just did it in the old fashioned way, not perfect but that is how I prefer my cake.
I just sprinkled some confetti on top for a colorful touch and crunch.
you can also add some caramel popcorn on top, and drizzle some salted caramel on top, so delicious.
Or add some raspberries on top just before serving.
Serve the cake immediately, or store in the refrigerator for up to 24 hours.
Allow the cake to stand at room temperature at least one hour before serving.
Happy baking you all, Love Manuela xoxo
Step by step pictures for the chocolate cake layers.