Ruffled dresses/clothes are the bane of my existence, thus I have a strict NO-ruffles policy.
Except when it comes to this cake.
This cake brought out the inner girly in me. I don’t think I’ve ever had anything more pink and ruffly.
Growing up, I felt like I was raised as boy. Let me explain.
The first toy I can remember playing with was… a train set. Most girls would get dolls or a tea set or something.
My first bike was… black with red letters and flames. No basket in the front, and no frilly tassles on the handlebars.
For my first day of school, my dad got me… a black backpack. My mom pulled him aside and I heard her tell him to exchange it for a pink one.
Something tells me that my dad wanted a boy. Good thing my brother came along 3 years after.
If my brother didn’t exist, I would probably still be playing the role of a son and would not have made this cake.
This cake, oh where should I start describing?
It’s a 3 layer chocolate cake filled with a rich chocolate buttercream and smothered with vanilla swiss meringue.
My brother hovered over me when I was taking photos, asking when he could have a slice. Or two.
As I was editing the photos, my friend beside me kept making drooling sounds.
Another friend said she actually OD’d on sugar from eating this.
If you’re not craving for cake by now, I’m at a complete loss for words.
Pink and Ruffly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour 3 8-inch round baking pans.
2. In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
3. In a separate bowl, combine eggs, buttermilk, coffee, oil and vanilla. Pour this mixture into the dry ingredients and beat the batter for about 2 mins until well combined. The batter should be runny.
3. Bake 25 to 35 minutes for round pans or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
Rich Chocolate Buttercream:
6 ounces semisweet chocolate, coarsely chopped
1 cup unsalted butter, at room temperature
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, sifted
1. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
2. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolks and vanilla, scraping down the sides of the bowl. At low speed, slowly beat in the confectioners’ sugar. Slowly beat the cooled chocolate into the butter mixture until just combined.
Vanilla Swiss Meringue:
5 large egg whites (~30g each–total ~150g)
1 cup plus 2 tablespoons superfine granulated sugar (I just used regular granulated sugar)
1 cup unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
1. Get a bowl that is free of grease and water. Add egg whites and sugar, then simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
2. Whip the mixture with an electric beater until it is thick, glossy, and cool. While mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. Curdling will happen in between, just keep mixing, do not freak out. Add vanilla and salt, mix well.
Makes about 5 cups of frosting.
Keep in airtight container in refrigerator for up to one week. When you need it, bring to room temperature by setting it on the counter and rewhipping it until it reaches the satiny smooth texture again.
Sources: Chocolate buttercream adapted from Ina Garten