Tuesday, August 13, 2013

the best vanilla cake with chocolate fudge frosting ever!!



i've admitted more than once i am self proclaimed chocaholic.. my motto has always pretty been if it's not chocolate it's not worth eating.. i was pleasantly surprised when i made these heavenly lemon bars.. so when shell said she wanted a vanilla cake and with chocolate fudge frosting {not buttercream} i was open minded.. i had never made a vanilla cake ever in my life and to have to make one for shell's 18th b day party was a little intimidating but i put on my big girl panties and went for it.. and wow.. i mean wow.. this was one of the best cakes i have ever tasted.. it was soo good.. i found this recipe here  and here and thought with a few tweaks and changes they would definitely work for the cake i wanted to make.. and i wasn't wrong.. this is by far the best vanilla cake i have ever had..


the frosting was so yummy but in my haste i didn't have the butter to "room temperature" and it left some butter "chunks"...


normally when making a layered cake i trim the top off with a serrated knife .. i started to do that on the bottom and the little bit that i cut off was so unbelievably good shell said she didn't care if the cake looked perfect she wanted me to leave the slightly crispy top of the cake.. which i did and it was amazing.. next time i make this cake i will make it as a sheet cake so the entire top get's that crispy top.. i have to tell you it's amazing!! ant pati asked how in the world i got the frosting so glossy to which i replied.. i have no idea ha :)



vanilla cake

prep time: 15 minutes
cooking time: 45 minutes
servings: 12-16 servings

ingredients:

for the cake:

3 cups a/p flour
1.5 cups sugar
1 tblsp. baking soda
1 tsp. salt
1 cup butter {2 sticks} room temperature
1 cup milk
4 large eggs
1 tblsp vanilla {yes a tblsp.}

for the frosting:

1 lb. milk chocolate chips
1/4 cup heavy cream
6 tblsp. cocoa powder
6 tbslp. boiling water
1.5 cup unsalted butter, room temperature {3 sticks}
1/2 cup powdered sugar
pinch of salt

directions:

preheat oven to 350 degrees {f}.. line the bottoms of two {2} 9 inch round cake pans with parchment paper.. butter and flour {i used floured pam} the edges of the pans and the parchment paper.. in a large mixing bowl of a stand mixer, combine flour, sugar, baking powder and salt.  mix to combine.. add butter and milk.. mix on low speed until everything is combined.. then increase speed to medium and beat until light and fluffy.. 1-2 minutes.. in a small bowl whisk eggs and vanilla.. add to batter mixture a little at a time and mix well after each addition.. divide batter evenly among the pans..bake for 40 minutes, rotating pans half way through until lightly golden and a cake checker {not sure what they are called i got mine from pampered chef} inserted near the center comes out clean.. transfer pans to a wire cooling rack to cool completely, for about an hour.. when cooled invert the cake onto the wire rack.. remove parchment paper from the bottom.. {i'd make a sheet cake next time}

to prepare frosting: in a small pan heat chocolate chips and heavy cream over medium low until melted.. remove heat and let cool to room temperature.. about 30 minutes.. while it cools combine the cocoa powder and boiling water in a small bowl.. stir until the cocoa is dissolved..in the medium bowl of an electric mixer, beat butter, sugar and salt on medium speed until light and fluffy, 3-4 minutes.. add melted chocolate and beat on low speed until combined 1-2 minutes.. then beat in cocoa mixture until well blended.. {NOTE: the frosting was to runny for decorating.. i put in the freezer for about 15-20 minutes for firm up and make it spreadable}

to make it pretty level each cake layer but cutting off the domed tops with a long serrated knife.. place layer, flat side down, on a cake stand or platter.. spread frosting onto the cake.. position second layer on top and press to adhere.. cover the entire cake with a very thin layer of frosting... a "crumb coating".. put in the freezer about 5 minutes.. remove cake from freezer and cover with remaining frosting.. {next time i am going to make a sheet cake and when the frosting is still a little runny pour over the top while still in the pan then freeze for about 5-10 minutes then remove to the fridge until ready to serve..i'll let you know how it turns out} once done keep in fridge until ready to serve.. this was by far the best vanilla cake i have ever had.. so glad shell asked for it..

enjoy and get cook'n!

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