Yes, another cake, AGAIN!
This is a rehearsal cake (that’s why it looks rustic). I have an once-in-a-lifetime celebration coming up next month. This celebration is so important that I wouldn’t forgive myself for my whole life if this cake flops. And so I’m taking a test drive a month in advance just to make sure.
Two things:
1. A better plate. No, actually this plate is too worse to compare. I need a decent footed cake plate.
2. Make sure the cake is all gone on the big day. Though we’ve already given a big slice to our neighbor, it took both me and my husband DAYSSSSSSSS to finish this whole trial cake. And it didn’t taste as good!
Ingredients (9-inch layered cake):
225 grams bittersweet chocolate, chopped
1/4 cup cocoa powder
3/4 cup milk
1/2 cup unsalted butter, cut into pieces
3 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350F. Grease two 9-inch cake pans, line bottoms with parchment paper. Set aside.
In a bowl, lightly combine the egg yolks, 1/4 cup milk and vanilla extract.
In the bowl of your electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and remaining 3/4 cup milk. Mix until the dry ingredients are moistened.
Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl.
Gradually add the egg mixture, in 3 additions, beating well to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. (Pans will be about half full) Bake 25 to 35 minutes or until a toothpick inserted into the cake comes out clean.
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side. Cool completely before frosting.
To prepare the frosting, in a stainless steel bowl placed over a saucepan of simmering water, put in the chopped chocolate, cocoa powder, milk and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and whisk in powdered sugar and vanilla extract.
Cover and place in refrigerator until it’s firm, around 2 to 3 hours.
Once the frosting is firm, remove from refrigerator and place in the mixing bowl. Beat the frosting for a minute or two until it’s smooth and of spreading consistency.
To assemble the cake, place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.
