Kathryn's 18th Birthday Cake

13.8.16
This past weekend was my sister's 18th birthday, so I thought I would go all out with her cake. I mean you only turn 18 once. 


The cake - I stumbled upon this super moist chocolate cake a few years ago, I'm not even sure where I found the recipe. But it's just great. So chocolaty without being overly sweet. The only problem you can have with this cake is the fact that it's very moist, and has a lot of liquid. So if not baked for long enough, it flops and sticks to the tin.

This cake was seriously one of the best cakes I've ever made. I filled it with vanilla whipped cream and spread it with salted caramel buttercream. So good!

This recipe makes 3 cakes. For this cake you'll be needing 4 layers. I made this cake in two batches. Freeze the left over cake or use it for chocolate truffles.


I loved that the cake had so many layers. It was a dream to photograph. A big thanks to my sister for being patient while I snapped away at her cake (It's a lot heavier than it looks).

MOIST CHOCOLATE CAKE FILLED SALTED CARAMEL BUTTERCREAM, VANILLA CREAM & BERRIES

Makes 3 cakes

Ingredients

2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup oil
2 tsp vanilla essence
1 cup boiling water

Cream filling:

500 ml cream
1 1/2 tsp vanilla extract
400 g sliced strawberries
120 g blueberries

For the salted caramel buttercream:

50 g soft butter
250g icing sugar
a few tsp milk
2 heaped tablespoons home made salted caramel


METHOD

1. Preheat oven to 170 degrees. Whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl.

2. Add the eggs, milk, oil and vanilla essence: Beat in a freestanding mixture for 2 minutes. Lastly stir in the boiling water (the batter will be thin). 

3. Grease baking tins and line with wax paper. Divide the batter between the tins. Bake cakes for 30 minutes.

4. Allow to cool and then flip onto wire racks. (Cakes can be made the day before).


FOR THE ICING

1. Beat all the buttercream ingredients together in a freestanding mixer. Set aside.

2. Beat the cream until fluffy. Be careful not to over beat it. Stir in the vanilla extract.

TO ASSEMBLE THE CAKES

1. Place the first layer of cake flat side down on a cake stand. Using a palette knife spread a layer of salted caramel buttercream over the cake. Then spread a layer of cream and layer with some of the fresh strawberries and blueberries.

2. Add the next layer of cake with flat side up and continue so assemble the cakes. 

3. Once all the layer are complete and the top has been decorated garnish with fresh mint.

If you try this recipe out, let me know your thoughts.
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