{"id":1213,"date":"2011-02-22T14:05:10","date_gmt":"2011-02-22T14:05:10","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=1213"},"modified":"2011-02-22T17:10:58","modified_gmt":"2011-02-22T17:10:58","slug":"valentines-day-cake","status":"publish","type":"post","link":"https:\/\/cookiescupcakesandcardio.co\/?p=1213","title":{"rendered":"Valentine’s Day Cake"},"content":{"rendered":"

Yes, Valentine’s day was last week, but I have been so busy with the early success of Jenn’s Custom Cakery<\/em><\/span>. \u00a0A new website<\/strong><\/span>, with a photo gallery, order form, product listing, and of course a link back here to my blog is in the works. \u00a0I can’t wait!<\/strong><\/p>\n

On to the post . . . and away from the excuses!<\/p>\n

My parent’s have been married for 33 years<\/strong>! \u00a0Their anniversary falls on February 1st . . . every year . . . duh. \u00a0The funny thing about this is that the only person who remembered was my younger brother! \u00a0Normally, he forgets everything and it’s me reminding him to call home. \u00a0Kudos Steve \ud83d\ude42<\/p>\n

To make it up to them, (even though they both forgot too<\/strong>, I felt guilty) I made them a Valentine’s Day Cake. \u00a0I’ve been dying to make a Tuxedo Cake, from a blog I follow (Annie Eat’s).<\/p>\n

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To give you a good idea of what goes into this chocolate, whipping cream and more chocolate creation, I have a step by step tutorial for you! \u00a0 I used 3 heart shaped cakes, which proved to be WAY too small for the amount of batter the original recipe calls for (3- 9″ layer cake pans). \u00a0The math conversion proved to be too much work as well.<\/p>\n

Tuxedo Cake<\/span><\/strong><\/p>\n

(from Annie’s Eats)<\/a><\/p>\n

Ingredients:<\/strong><\/em>
\nFor the cake:
\n1 cup unsalted butter
\n2 cups water
\n1 cup canola oil
\n4 cups sugar
\n1 cup unsweetened cocoa powder
\n4 cups all-purpose flour
\n4 large eggs
\n1 cup buttermilk
\n1 tbsp. baking soda
\n\u00bd tsp. salt
\n1 tbsp. vanilla extract<\/p>\n

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See the big crater? That's why you use flour on your pans! I managed to make up for the mistake, and fill it in with frosting.<\/p><\/div>\n

Directions:<\/strong><\/em>
\nTo make the cake layers, preheat the oven to 350\u02da F. \u00a0Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. \u00a0Butter and flour the inside edges of the pan, shaking out the excess flour. \u00a0(I did not do the flour step<\/p>\n

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted. \u00a0In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. \u00a0Pour the melted butter mixture into the dry ingredients and whisk until smooth. \u00a0Whisk in the eggs one at a time, then whisk in the buttermilk. \u00a0Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. \u00a0Divide the batter evenly between the prepared pans. \u00a0Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.<\/p>\n

Let cool in the pans for 15 minutes. \u00a0Run a knife around the edge of each cake layer and invert onto a wire cooling rack. \u00a0Allow the cake layers to cool completely before frosting, at least 2 hours.<\/p>\n

For the frosting:<\/strong>
\n4 cups chilled heavy whipping cream
\n1\u00bc cups confectioners\u2019 sugar, sifted<\/p>\n

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To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. \u00a0Whip on medium-high speed until soft peaks form. \u00a0Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.<\/p>\n

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Here is where you cover up the “oops”.<\/p>\n

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. \u00a0Top with a second cake layer, more frosting (and the third cake layer, if using). \u00a0Frost the top and sides of the assembled cake. \u00a0Refrigerate until the frosting has stabilized, at least 1 hour.<\/p>\n

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Slap that cream on, spread it out!<\/p>\n

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And again!<\/p>\n

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Until you get this! \u00a0YUM<\/strong>! \u00a0You could<\/em> stop there, but don’t<\/strong>! \u00a0The best is yet to come.<\/p>\n

For the chocolate topping:<\/p>\n

4 oz. bittersweet chocolate, finely chopped
\n\u00bd cup heavy whipping cream
\n\u00bc cup light corn syrup
\n2 tsp. vanilla extract<\/p>\n

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To make the chocolate glaze, place the chocolate in a medium bowl. \u00a0Heat the cream in a small saucepan over medium heat until simmering. \u00a0Pour the hot cream over the chocolate and let sit 1-2 minutes. \u00a0Whisk until the mixture is smooth and homogenous. \u00a0Blend in the corn syrup and vanilla. \u00a0Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. \u00a0(Do not let the glaze cool longer or it may become difficult to pour over the cake.) \u00a0Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.<\/p>\n

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There is an important lesson to be learned at this stage! \u00a0Just because chocolate is a food group reserved for greatness, does not mean that you should go overboard pouring it on this cake. \u00a0Don’t make the same mistake that this chocoholic did! \u00a0I used ALL of the ganache that the much bigger than needed recipe called for. \u00a0I left it ended up without the beauty that you can see in the original post \u00a0. . . dark on white . . . hence the tuxedo effect!<\/p>\n

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. \u00a0Slice with a long, sharp knife, wiping the blade clean between slices.<\/p>\n

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I should have stopped here!<\/p>\n

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Add some sugar roses . . .<\/p>\n

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And some sugar lilies . . .<\/p>\n

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And some sugar petunias!<\/p>\n

Thank you Annie for making such a delicious cake and providing me with the inspiration to treat my parents! \u00a0My dad who “doesn’t like sweets” (H. E. L. L. O! how am I his child?) phoned me the next day to say it was “to die for”. \u00a0If you know my dad and his issues with “sweets” you know what high praise that is!<\/p>\n

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