Butter cakes and frosting - Chocolate cake with stable whipped cream & vanilla cake with chocolate whipped chocolate butter cream

on













Chocolate cake with stable whipped cream (cream cheese & vanilla whipped cream) with chocolate nibs on top 


vanilla cake batter

For the chocolate cake:
  • dry: 
  • 3 cups flour
  • 1 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons sea salt

  • wet:
  • 4 large eggs
  • 3 cups sugar (used 1 1/2 cups)
  • 1 1/2 cups plain yogurt 
  • 1/2 cups water
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

  1. MAKE: 
  2. Preheat the oven to 350 degrees. 
  3. Grease three 9-inch round cake pans. 
  4. in a mixer beat the sugar and eggs on high for 5 minutes.
  5. Add the remaining wet ingredients and mix until combined. 
  6. Whisk the dry ingredients together and add in thirds to the mixer and mix until just combined.  
  7. This is a thick batter. 
  8. Divide evenly between the three cake pans. 
  9. Bake for the appropriate minutes for the pan desired or until the cakes are set. 
  10. Let the cakes cool for a while.
  11. Bunt pan all batter 45 minutes 350F
  12. 2 round 9” pans 35 minutes 


For the chocolate frosting:
    1 cup butter - softened 2 sticks
    4 cups powder sugar
    1 tbsp vanilla pure extract
    3-5 tbsp whipping cream - one tbsp at a time 

    Add your softened butter to a stand mixer and beat it with a flat paddle for about three minutes on medium.

    Turn the mixer off and add the confectioners’ sugar. Mix on low until thoroughly incorporated.

    When the butter and confectioners’ sugar start to create a dough-like ball, you can add the vanilla extract and 3 tablespoons of heavy cream. Whip on medium-high for about three minutes.

    Continue to add more heavy cream by the tablespoon until the frosting reaches your desired consistency. Less cream equals thicker frosting and more cream creates a thinner frosting.



    vanilla cake with chocolate whipped chocolate butter cream (butter cream with vanilla whipped cream) 


    8 oz (226 g) cold cream cheese 

    1 3/4 cup (413ml) heavy whipping cream

    1 cup (130) powder sugar 

    1 tsp vanilla extract 

    Beat the cream cheese on high for 2-3 minutes until the cream cheese is smooth with no lumps.  Scrape down the sides of the bowl when it builds up. 

    slowly drizzle the cream into the mixer and let the cc and cream to combine into a liquidy mixture. 

    beat on high for a minute until soft peaks form. 

    add the powder sugar and vanilla and beat to soft peaks. 


    use immediately or hold in the fridge until you're ready to use. 

    if you hold the fridge the frosting will stiffen up, I sometimes leave out to warm or re-beat to help with frosting the cake 


    VANILLA CAKE

    3/4  cup unsalted butter room temperature (170g) - or replace with 1/2 cup oil)
    11/2 cups granulated sugar (333g)
    3 large eggs room temperature

    1 Tbsp vanilla (15mL)
    3/4 cup yogurt (240mL)
    1/4 soda water 

    2 1/2 cups all-purpose flour (280g)
    2 tsp baking powder
    1 tsp salt



    Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. 

    Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. 

    Add the eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.

    Lower the speed and mix together the yogurt, vanilla and soda water. then add to the batter and rough mix together. 

    Reduce speed to low and add the flour in three batches.

    Once almost combined, remove the whisk attachment and fold in any remaining butter/flour using a spatula.

     Do not over-mix the batter. this is a thick shaggy batter. 

     Bake at 350F for about 30 minutes or until a toothpick inserted in the center comes out clean.

    Comments

    Post a Comment