Posted on Thursday, 11th November 2010 by Grace Massa Langlois
It seems like only yesterday we were helping my daughter, Liana, blow out the candles on her very first Birthday Cake and yet here we are celebrating her 19th Birthday, I can’t believe it!
Just as that first Birthday Cake was so memorable for me (I don’t think she still remembers it), I wanted this, her 19th Birthday cake to be something she would remember too.
Liana asked for chocolate so I set out looking for a moist and rich chocolate cake and I found just that in Ina Garten’s Chocolate Layer Cake. And going for the “more is more” policy, I decided to double the chocolate pleasure and went with a White Chocolate Cream Cheese Frosting. The cream cheese and white chocolate combination was amazing and the texture was so decadent.
While searching for the perfect cake I couldn’t help but remember all the past birthdays and all the special cakes and I couldn’t help but shed a few tears for the little girl that was now all grown up (I know, pretty silly). The years of ballerina cakes and princess cakes were long gone but this birthday seemed so monumental. Even though Liana’s now a young woman I decided I was going to make one last girly, sugar and spice, cutesy kind of special birthday cake for Liana.
My friend sent inspiration my way when he sent me the link to Heather’s site, Sprinkle Bakes, and her post for Coffee and Donuts Cake. What a fantastic idea, thank you Heather!
The frosting had to be pink and as you can see it was a stunning contrast to the very dark (almost black) chocolate cake. I carried on with the “pretty in pink” theme and decorated the cake with Baked White Chocolate Cake Doughnuts with pink tinted Vanilla Glaze. To top it all off, I sprinkled them with the white nonpareils.
All of the individual elements of the cake were delicious on their own but the combination of them all together made for one “to die for” cake. And most importantly, Liana loved it!
Mothers give their daughters so many things, love, names, presents, and yes, cakes. I’m proud to say that this will be a cake Liana will remember for years to come.
Chocolate Layer Cake with White Chocolate Cream Cheese Frosting and Baked White Chocolate Cake Doughnuts
- Chocolate Layer Cake
- White Chocolate Cream Cheese Frosting
- Baked White Chocolate Cake Doughnuts with Vanilla Glaze (decorated with pink tinted vanilla doughnut glaze and white nonpareils)
Chocolate Layer Cake
(From Ina Garten)
- All-purpose flour, for dusting
- ¾ cup unsweetened cocoa powder
- 1¾ cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Preheat the oven to 350° F. Grease two 8-inch round baking tins with butter and line with non-stick baking paper (grease paper). Dust the tins lightly with flour and tap out any excess.
- Into a small bowl, using a fine mesh sieve, sift the cocoa 2 times.
- In the bowl of an electric mixer, using a fine mesh sieve, sift the flour, sugar, cocoa powder (for the third time), baking soda, baking powder and salt. Attach the paddle attachment and mix on low speed.
- In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla.
- Add the buttermilk mixture to the flour mixture and slowly mix on low speed until just combined (do not over-mix).
- Gradually add the hot coffee and mix until fully combined.
- Pour the batter into the prepared baking tins. Bake until a cake tester inserted in the centre of the cakes comes out clean, about 35 minutes.
- Let the cakes cool in the pans on a wire rack for 30 minutes; then invert the cakes and return the cakes to the wire rack to cool completely. Remove the parchment paper.
White Chocolate Cream Cheese Frosting
- 7 ounces white chocolate, coarsely chopped
- ½ cup (1 stick) unsalted butter, room temperature
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2 cups confectioners’ sugar, sifted
- Gel Paste food colouring (Wilton Pink)
- Using a spatula, stir the white chocolate in a bowl set over a pan of just simmering water until melted and smooth. Set aside to cool for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment on medium speed beat the butter and cream cheese until fluffy, 3 to 4 minutes.
- Add the white chocolate and vanilla and beat to combine.
- Reduce speed to low. Add the confectioners’ sugar, ½ cup at a time, and mix until smooth and combined, scraping down sides and bottom of bowl as needed.
- Using a toothpick add a drop of gel paste food colouring and mix until well combined. Repeat until you have reached the desired colouring.
Assembling and Decorating Chocolate Layer Cake
- Using a pastry brush, brush all crumbs from the cakes.
- Set a cake layer on a serving platter with the flat side facing up.
- Evenly spread one-third of the frosting over the cake to the edge.
- Top with second cake layer, rounded side up.
- Spread the remaining frosting over the top and sides of the cake.
- Starting at the base of the cake, gently press doughnut (unglazed side) on the side of the cake. Continue all the way around the cake and repeat with the second layer. Garnish with 3 doughnuts on the top of the cake (unglazed sides in).
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte