Triple-layer Chocolate Cream Cake…
August 11, 2010
To celebrate they threw them a big party at Abbie’s Mum’s beautiful cottage just outside of the city…
I wanted to make something special as it was going to be a special party and there were going to be lots of people so it needed to be big, so I volunteered to make the birthday cake…
It was going to be a challenge but Biggie the cat was there to help (not really)
… here is the recipe!
At the request of the Mum I used organic ingredients, this was her only request and with so many kids eating all that sugar, it was a great idea… but you don’t have to…
For each layer… (total amounts are at the bottom for shopping purposes)
175g soft unsalted butter
3 large eggs
150g self-raising flour
175g castor sugar
30g of cocoa powder
1 tsp of vanilla essence
2 tbsp of milk
Mix the butter and sugar in a mixing bowl using an electric mixer and beat until creamy, light and fluffy.
Then break the eggs into another bowl and add the vanilla essence then beat together with a fork until light and frothy.
Pour this mixture a bit at a time into the bowl containing the butter and sugar mixture.
Take time to add the mixture to beat thoroughly, and go easy.
Sift the flour and cocoa powder together over the butter, sugar and egg mixture.
At any point in making this recipe, the more air you can trap in the mixture the better, the more you knock out by mixing roughly, the harder the cake will be.
Now gently mix it all together until completely blended… now taste… good right!
Pur into your baking tin (20cm lined with greaseproof paper) and bake for 25-35 minutes at 180, it’s ready when browning around the edges and when the middle springs back to your touch.
Repeat this three times
– This might sounds like a long way to do this, and you could cheat by doing all three together, with such large quantities and as I am a novice backer I wanted it to be perfect so I did each layer separately.
I am glad I did because the first layer was not good, as I had different quantities for that, it was very dry so I halved the flour and used 1/3 of the cocoa powder and it was amazing… this is the recipe I have given you.
For the icing;
75g unsalted butter, very soft
250g icing sugar (sifted)
75g sweetened condensed milk
75ml double cream
Get the butter as soft as possible without melting, then put in a bowl with the other ingredients.
Whisk until smooth and fluffy, then top each cupcake with a thick swirl. The sugar in the frosting means it will keep at cool room temperature
Again I did this twice (second time I mixed two quantities together which was fine, if a bit messy!)
Then just spread it over each layer…
Then spread it all over the sides… to do this better than I did maybe make one more quantity of icing; if you want a perfect white cake as mine got a bit thin… I loved how it looked though with little chocolate crumbs mixed in to the icing… also it’s quite a rich cake and the icing is so sweet I think making it thicker might be sugar over-load!
I was very proud of this cake… I even brought a special banner decoration for the topping…
I arrived and put it on the table amongst home-made cupcakes and scones, crisps and sandwiches and the most amazing sausage rolls… the perfect children’s party spread…
And when they cut it open… it looked goooood, I hope everyone enjoyed it!
And everyone just ran around the huge lawn, with lots of balloon and bunting (made by hand by Abigail!)
Happy Birthday Twins!!
Such a great party, cannot wait till next year when they are old enough to run around as well!
525g soft unsalted butter
9 large eggs
450g self-raising flour
525g castor sugar
90g of cocoa powder
3 tsp of vanilla essence
6 tbsp of milk
225g unsalted butter, very soft
750g icing sugar (sifted)
225g sweetened condensed milk
225ml double cream