Yesterday was Trisha’s birthday. On everyone else’s birthday, Trisha makes fabulous cakes. Enter icecream, brownie, whipped cream, sprinkles and chocolate fudge. Into your mouth. All in one bite. Yes, Trisha’s cakes are fantastic. But yesterday was Trisha’s own birthday and so I took the liberty of giving her a day off of cake-baking and made one myself.
Chocolate Cake with Bailey’s Buttercream Frosting
Deeply Dark Devil’s Food Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.
Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
Bake cake for 25-40 mintues. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.
Source: The Cake Book by Tish Boyle
Bailey’s Buttercream Frosting
3 large eggs
4 large egg yolks
½ cup water
2 cups sugar
3 cups of butter, at room temperature
½ tsp salt
4 TBSP Bailey’s Caramel Irish Cream
store-bought caramel sauce
Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.
Spread the frosting between the cake layers and then cover the cake with frosting. To make the star design on top, I cut a star out of construction paper and placed it carefully on top of the frosted cake. I then poured cocoa into a mesh strainer while holding the strainer over the sink, then held the strainer over the cake and lightly tapped it, to cover the top of the cake lightly with cocoa. Then I pulled off the star to reveal the unadultered frosting in a star design beneath it. I then drizzled store-bought caramel sauce over the top. Refrigerate the cake until ready to eat.
Source: Cake adapted from Culinary Concoctions by Peabody. Ganache adapted from The Pastry Queen by Rebecca Rather with Alison Oresman