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Chocolate Vanilla Tier Cake
Happy 31st Birthday!
This past week has been crazy around these parts.As we come to a close on the summer, I try to cram as many occasions and activities in as possible. In hopes that I can accomplish everything I set out to do when the season first started. When the summer kick-off begins, I think that I will have all the time in the world to go to the beach, out on the boat for a sail, read all the books I downloaded on my Nook or make plans with friends we unfortunately don't get to see as often as we would like to. But as the last few weeks of August quickly come crashing to a halt, I go into panic mood and try to pack everything in as much as I can, alas creating my own demise in the process. However, just like with most things there is always a light at the end of every tunnel and my light is FALL baby! I am so incredibly excited for the season that makes my toes curl. I will happily be unpacking my boxes of fall decor in the next few weeks, buying my tickets for Allaire State Parks' nighttime "Sleepy Hollow and Edgar Allen Poe" readings in October, and prepping for football and hockey parties. As well as breaking out LOTS of fall recipes, so stay tuned for those.
Back on track though, in the last week or so, we have had boat loads of company, our annual Hawaiian Luau, Birthday Parties, preparing for our church NFL Draft and I personally have had LOTS of cooking and baking going on. So much so that I honestly did not even snap pictures because I was either rushing to get everything complete or I was just too tired to get the camera set up. This beauty was for a 31st birthday this week! It took 5 days to make all of the components and assemble, but it came together in the end and was worth every step. I was so honored to make this cake and it meant a lot to me that I was asked to do this. I hope you loved your cake Emily, as much as I loved making it!
The bottom layer is chocolate cake with a chocolate butter cream filling. The cake recipe comes from the back of the Hersey's cocoa powder box, with the addition of a bit of espresso powder to the cake for an extra pop of flavor. The recipe is noted below with my adaptions. The top layer is my Yellow Butter Cake recipe, it is filled with a chocolate mousse filling, stay tuned for those recipes! The flower is made from gum paste, I am sorry there are no more pictures of that process, it was crazy late and I did not think to take more pictures! But I will do a tutorial on gum paste flowers soon! I will also be linking up my butter cream recipes, I have been asked MANY times how to make it so I figured I would put it out there as a guide to those that wish to mimic it! Keep checking back, lots of good things are in motion! Thanks kids!
- 2 cups Sugar
- 2 cups Flour
- 3/4 cup Hershey Cocoa Powder
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 teaspoon Espresso Powder
- 1 cup Boiling Water
Chocolate Chocolate Chocolate
- 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 2. Stir together sugar, espresso powder, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2-3 minutes. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool. Frost/fill with chocolate butter cream.
* I doubled this recipe because I was filling (2) 10 inch cake pans. Because I wanted the height to be fairly tall on them, i needed enough batter to do that.
* Espresso powder is awesome. It does not give the taste of espresso in this recipe. It just accents the chocolate flavor and gives it depth. You can certainly omit it, as it is not in the original Hershey recipe.
* This will serve way more than 10-12 if you cut it "wedding cake" style versus "pie wedges".