Devils Food Cake With Buttercream Frosting For My Little Birthday Devil

Yesterday was my sons 6th birthday. Happy Birthday Joshua I love you so much.

He just started his first year of school this month and I wanted to do an extra special cake for him, he requested a chocolate cake with a pirate theme. So off to the local hobby shop I went and purchased some colored marzipan. The day before I had to make the cake I downloaded some stencils from the internet and staring cutting out decorations for the cake.

Many people think that it is to complicate to make a fancy cake so they go to the bakery and buy one, but with a little bit of patience and a steady hand anyone can make a special cake for those little ones we love so much.

Devils Food Cake base inspired by Epicurious.com (Serves 24)

By David Green

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup / 226 grams) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs

Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

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Whisk together boiling water and cocoa powder in a bowl until smooth,

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then whisk in milk and vanilla. Sift together flour, baking soda, and salt in another bowl.

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Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition.

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Beat in flour and cocoa mixtures alternately in batches,

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beginning and ending with flour mixture (batter may look curdled).

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Divide batter among pans, smoothing tops.

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Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total.

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Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.

Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

At this point you can begin with what ever decorations you have. You can get creative and put your own touch on it

Simple chocolate Buttercream
50 g good-quality dark chocolate (minimum 70% cocoa solids)
100 g unsalted butter, softened
200 g icing sugar
1 tsp vanilla extract
milk, to loosen

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No cake tray? Don’t want to send that expensive cake tray to school with your kids. No problem I have the solution for you. Get your self a box any box big enough will do. Now take the largest cake pan you will be using and trace around it with a pencil.

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Once you have done that get out your scissors and cut it out (You will want it just a little larger than the cake pan).

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Now you need to cover it with aluminum foil, make sure you cover all the edges and you now have a disposable cake tray ready to use. Enjoy

 

 

 

 

 

 

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