Dark Chocolate Cake

Making a Tinkerbell Cake is an easy thing to do when you have a cake pan that is shaped like a flower. . .and the cake topper that is easily purchased this time of year in the card stores for Christmas tree decorations. It might be a good time to think ahead to the Birthday Parties you will be making cakes for .. .throughout the year. I simply used the Star Tip to make stars. . .and voila .. .a Tinkerbell cake. The inside is the important part. If I wanted a professional looking cake I would have purchased one but I wanted it to be moist. ..dark. . .and delicious.

My favourite Chocolate Cake is from the cookbook Eat, Shrink & Be Merry by Janet & Greta Podleski.  I've done a bit of tweaking in today's recipe.  You can find the original in their cookbook that I've used lots over the years.  

• 3 ounces good quality chocolate (I use Callebaut Chocolate that I bought in the bulk section. It worked out to be a heaping 1/3 cup chopped chocolate)
• 1 cup of strong brewed hot coffee

• 3 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 2 teaspoons baking soda
• 3/4 teaspoons baking powder
• 1 teaspoon salt

• 3 farm fresh eggs until thicken and lemon colored.

• 3/4 cup vegetable oil
• 1 1/2 cup well-shaken buttermilk
• 1 teaspoon vanilla
• cocoa/coffee mixture

1. Preheat the oven to 300
2. Combine the chocolate and the coffee, stir well and allow to cool while you continue.
3. Sift together, sugar, flour, cocoa, baking soda, baking powder, and salt. 
4. In another large bowl beat eggs with a stand or hand mixer. 
5. Slowly, add the oil, buttermilk, vanilla and coffee/cocoa mixture. 
6. Slowly add the sugar/flour mixture until combined.
7. Divide the batter into 2 -10 inch or 3 - 9 inch pans that have been greased and the bottom lined with parchment paper.
8. The baking time will depend on how many pans you have divided the batter into. 
9. Test with a toothpick at 50 minutes and then every 5 minutes after. The toothpick should come out clean. . use a clean toothpick every time you test.

I used butter icing for the Tinkerbell cake, but for the adults. . I made chocolate ganache frosting.. .

Ganache Frosting

• 1 pound Callebaut Chocolate or good quality chocolate
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons corn syrup
• 1/4 unsalted butter.

1. Finely chop the chocolate
2. Bring the cream, sugar, corn syrup and butter to a simmer.. .stirring until the sugar is dissolved.
3. Remove from heat and add the chocolate, stirring until smooth.
4. Add the butter and continue to stir until smooth.
5. Put it in the refrigerator, stirring occasionally until spreading consistency.

Share this post