This is turning into my favorite time of the month! I am co-blogging again with my new BBF (best blogging friend) Amber from “The Usual Bliss”. This month’s theme is dessert.
Mr. A’s birthday was a few weeks ago and I had this plan to make a great fudgy chocolate cake from scratch. I always like to make birthday cakes special and I had one in mind.
Here are the ingredients that you will need
- 1 1/2 cups sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 3 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, softened
Filling and Frosting
- 1 1/4 pounds bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter, softened
- 1 tablespoon sugar
- 1 tablespoon water
The original recipe called for coffee but Mr. A hates coffee so I just put in a bit more vanilla.
I got used my favorite kitchen tool my kitchenAid mixer. Preheated my ovens to 325 (Oh the joy’s of having a dbl oven!) and got my cake release in my pans and spread out evenly. It calls for 4 pans but I must be honest…I only had enough to fill two to the proper height and that was using 8 inch pans.
Add your sugar, flour, cocoa powder, baking powder, baking soda and salt together in either your mixer or a large bowl with a whisk.
In a small bowl combine the buttermilk, eggs and vanilla. Also get your butter melted in a separate bowl.
Just look how beautiful this vanilla is and the specks in the milk!
Beat half of the buttermilk mixture into your dry ingredients at a low speed. Then beat in half of your melted butter. You will want to stop once incorporated to scrape down the bowl. Finish by incorporating the rest of your buttermilk and butter mixtures.
It is now time to pour your batter evenly into your pans and bake for 25-30 minutes.
Here is a secret… once your cakes are out of the oven let them cool for 10 minutes, they will cool just enough to let them pop out of the pan.
To make your frosting
Put your chocolate in a large bowl.
In a small saucepan, bring your cream and corn syrup to a boil.
Once boiled immediately pour your cream over the chocolate and let it stand for 5 minutes
Gently whisk until smooth and then incorporate the butter until well blended. Stick it in the fridge until it is thick enough to spread which is about 30 minutes. Make sure you stir it frequently
So here is where things went wrong for me. I took my cake out and splat it just fell (perfectly cooked) out of the pan into a huge mess. My jaw dropped and then I though to myself ya know what I wanted to try cake pops anyway. I dusted myself off and started cranking out cake pops.
I grabbed a tub of frosting, don’t judge please I didn’t have the time to make more frosting and I didn’t know how much of the other I would have. In hindsight I would have just used the frosting that I just made since I did have enough left over.
So… I mixed both cakes and the tub of frosting togther
Once mixed I stuck it in the freezer for 10 minutes just so it would firm up a bit.
I then took a tablespoon so I would get a consistent size and started making balls….nice big brown balls. (haha couldn’t resist). I had my husband take a pic of my rolling one out but it was REALLY blurry, poor guy was tired.
Once I had them all rolled I placed them on a wire rack … do not do this… they will stick and you will have a dang line in them. Place them on parchment paper if you have some.
I then melted some of my homemade frosting and started covering these bad boys
I then covered them with mini peanut butter/chocolate chips and put them in a candle holder I have. That was the only thing I had on hand to that would hold them!
And there you have it! They did turn out delicious just a little off track 😉