Ruffled Chocolate Celebration Cake

For my dad's birthday I wanted to make something with Buttercream and Chocolate. My dad loves chocolate so I thought this recipe would be a really great choice! Oh boy was it! I must say this is the most beautiful cake I have ever made! Also this was my first time piping ruffles on a cake and I think I did a good job! So proud of myself...hee hee Makes me want to buy some more decorating tips so I can make some other designs.

This recipe came from Sweetapolita's site. She did an amazing job! It's super pretty and I love how she made it pink! I didn't want to do that with this cake...well who am I kidding I did! But I held back and use a Royal Blue Gel Color. I used about two small drops. Maybe the next cake will be pink! ^_^

Since this was my first time piping ruffles I went on youtube and checked out some tutorials on ruffling. It makes it so much easier. I used a Wilton Decorating Petal Icing Tip #123 for the ruffles and AmeriColor Gel Paste in Royal Blue. Also I didn't have Cacao Barry Cocoa Powder – Extra Dark so I used Hershey's Unsweetened Cocoa.

This Chocolate cake was really moist and delicious. The buttercream was super rich and creamy. The two worked really well with each other. I really can't wait to make this cake again!

Happy Birthday Dad!

Enjoy!

Rich & Dark Chocolate Cake
Source: Sweetapolita

Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Cocoa Powder – Extra Dark
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Method

Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. 

Swiss Meringue Buttercream   

Source: adapted from Martha Stewart.
Sweetapolita's Notes:      
Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, I always make in batches of 3, because it freezes so well and saves time.

Ingredients

5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt

Method

Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar,  and 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.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Can freeze for up to 6-8 weeks.

Makes approximately 5 cups of buttercream.