Classic Birthday Cake, But Moist!!!

Everyone’s been handed a piece of yellow cake at a birthday party. It’s a gamble. That you normally don’t win. Yellow birthday cake is too frequently dry and underwhelming. It’s sad.

It’s also sad to admit that I committed dry yellow cake baking last month. I baked a four layer purple and turquoise cake with fudge frosting for a friend’s birthday and while it looked beautiful, it just did not taste and feel amazing. The cake recipe was from a fancy cake book that I had checked out from the library and I was SO excited about. It was a very meticulous and time consuming recipe and it produced beautiful looking cakes, but the end result was just OK.

My boyfriend’s birthday was on Saturday and he had picked a classic yellow cake with fudge frosting as his birthday cake of choice and I was determined not to serve him dry cake. I scoured the trusty interwebz and came across this gem of a recipe. I was surprised to find that the ingredients and directions were both very simple and straightforward. Not to mention, what?! There are two whole cups of water in this cake?!

The fudge frosting is super simple:

1 pound semisweet chocolate

2 cups heavy cream

1/2 cup brown sugar

Put chocolate in medium size heat resistant glass bowl, set aside. Heat cream and sugar in saucepan on medium heat, stirring occasionally, until it just starts to simmer– then take off heat quickly, pour over chocolate. Cover with plastic wrap for 5 minutes. Whisk slowly from center to outside until mixture is smooth. You can leave the bowl on the counter for about an hour to thicken up, or do what I do- stick the bowl in the fridge and stir it every 15 minutes or so until it thickens up enough to frost a cake. You want it to be about room temperature. Super simple. Super yummy.

I whipped these puppies up really quick and ended up with two beautiful, moist but fluffy vanilla cake layers that I could be proud of:

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I had already shaved the top off of the cake on the right to taste 🙂

I leveled them down even further and stacked them with a generous layer of fudge frosting in the middle:

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I smoothed the frosting squishing out all over the cake for the crumb coat and popped it in the freezer for 10 minutes to set:

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Finished frosting and added some galaxy sprinkles:

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Then surprised my favorite birthday boy!!

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Go find someone who’s having a birthday and make this cake for them! It’s tasty.

Until cake pops..

-Tex

Cocoa Brownies. For real.

Let me start by saying that I’m sorry about the homemade cinnamon rolls. My boyfriend decided that he’d rather take a load off at the donut shop and quite frankly, I was happy to oblige. Needed a break. TODAY, though, there are cocoa brownies baking in the oven. And as I write this post, I am licking the remaining batter from the bowl. So good.

As a food blog recipe peruser, I rely heavily on pictures and reviews of recipes before baking. This recipe out of MANY that I considered jumped out at me. These looked like FUDGE. Dark. Chocolate. Fudge. AND the recipe was simple, used just butter for fat and just cocoa (a LOT) for a dark chocolate taste.

I followed this recipe to a T and everything was perfect. I wouldn’t say that these are everyday brownies, though. They have an extreme chocolate taste. They’re wonderful for those..monthly..cravings and the occasional ultra luxurious dessert.

I was a bit worried that the whole homemade double boiler thing for the cocoa, butter, and sugar might not work out, but it was perfect!

Ingredients coming together slowly..

Ingredients coming together slowly..

Everything continued to progress very smoothly..pun intended. 🙂

Ingredients fully incorporated! Yay homemade double boiler (with a heat resistant glass bowl, of course)!!

Ingredients fully incorporated! Yay homemade double boiler (with a heat resistant glass bowl, of course)!

This was after adding vanilla and egg to the cocoa mixture.

This was after adding vanilla and egg to the cocoa mixture.

 

 

And THIS is the loverly finished batter!

And THIS is the loverly finished batter!

 

Everything about this recipe was simple AND it didn’t destroy my kitchen. Clean up was super easy. That always gets brownie points in my house (again..pun intended).

THE BEAUTIFUL FINISHED PRODUCT:

Precut.

Precut.

The parchment paper lining made everything a snap to clean up. No messy brownie pan with stubborn brownie residue.

Plated!

Plated!

Again, I warn you that these are very chocolatey and rich. I cut these small- about 2″x2″. Because that’ll truly be all you need…along with milk, of course.

Happy Baking

-Tex