Best Ever Birthday Cake
CHOCOLATE BUTTERCREAM:
1 cup butter
1 cup shortening
3 cups powdered sugar
1/2 cup cocoa powder
1/3 cup milk
2 teaspoons orange extract
3/4 cup mini chocolate chips
YELLOW LAYER CAKE:
4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound butter, softened
1 1/2 cups sugar
4 eggs + 2 yolks, well beaten
2 teaspoons vanilla
1 1/2 cups milk
GLAZE:
1 cup sugar
1 cup water
1 tablespoon rum
For Chocolate Buttercream Frosting: In the bowl of an electric
mixer, blend butter, shortening and sugar with the paddle attachment
until creamy. In a small bowl, whisk together cocoa powder with 3
tablespoons of hot water until smooth. Add the cocoa to the butter
mixture along with the milk and extract. Continue to mix until well
combined. Turn off the mixer and gently fold in chocolate chips with
a spatula. Set frosting aside to firm up to a spreadable
consistency.
Preheat oven to 350�F. Butter 2 (9-inch) round cake pans, including
sides. Cut a sheet of parchment paper to fit the pan bottoms and lay
in place. Then butter the paper and flour the entire pan. Turn the
pan upside down to remove excess flour. Sift together the flour,
baking powder and salt, set aside. In a large mixing bowl, cream the
butter until smooth. Gradually add the sugar and beat until light
and fluffy. Beat in the eggs, a little at a time. Stir in the
vanilla until well blended. Scrape down the sides of the bowl.
Gradually mix in the dry ingredients in 3 batches, alternating with
the milk. Beat for 1 minute after each addition to incorporate the
ingredients and strengthen the cake�s structure. Mix until the
batter is smooth.
Pour the batter into the prepared pans and smooth the surface with a
spatula, the pans should be 2/3 full. Place pans on the middle rack
of the oven and bake for 20 to 25 minutes, or until a knife inserted
in the center comes out clean and the cake springs back when
touched. Let the cakes cool in the pans for 10 minutes, then turn
them out onto a wire rack, peel off the paper and let cool for at
least 1 hour. Level the tops of the cakes with a serrated knife if
domed in the middle. To divide each cake in half to give 4 layers:
cut a vertical notch on the side of the cakes so you can easily line
up the layers when assembling. Place one hand flat on top and the
serrated blade along the side of the cake. Rotate the cake against
the knife as you slice. Carefully separate the layers and brush away
any loose crumbs. To make sugar glaze: combine sugar, water and rum
in a small saucepan. Boil for 2 to 3 minutes. Brush the sugar glaze
on the cake layers to moisten and add extra flavor.
Place 2 pieces of parchment paper on the circumference of the cake
plate; this will help protect the plate from smeared frosting. Put
the plate on a lazy Susan; so it easier to turn and frost the cake.
Lay 1 cake layer on the plate. With a metal spatula, spread about
1/2 cup of chocolate buttercream frosting on top of the base.
Carefully place a cake layer on top, remember to line up the notches
so it lays evenly. Do this for the remaining 2 layers.
Take a small amount of frosting, mix it with a bit of water and
spread very thinly all over the cake. This wet coating will fill any
cracks, secure the crumbs and seal the cake. Put the cake in the
refrigerator for 10 minutes to set. With a clean, crumb-free metal
spatula, spread the cake with a final attractive coat of frosting.
Discard messy parchment paper, refrigerate 1/2 hour before
decorating or cutting. |