Sunday, 27 July 2014

The Best Chocolate Birthday Cake. EVER.

(Well, it doesn't have to be a birthday cake...)

Last week, we started planning my sister Sanya's birthday. Colored water fights, sparklers, fireworks, firecrackers, and what not. And, of course, cake.

She wanted an extravagant, too-good-to-eat masterpiece. Which wheeled me out of the way. Maybe, just maybe, I jinxed it, but next week, at the dinner table, I was asked to make her cake.

I saw a picture of a cake online; it used a Wilton fondant mold which had indents shaped like flowers, birds, leaves, branches, and vine borders. Luckily, I had that mold on hand and managed to make half the details two days before the party.

On the last day, I made the second tier, stacked them, shaped the last few decorations, and assembled them. In the end, Sanya's friends didn't show up, but we still got to share the cake with our cousins :).

1 cup boiling water
3/4 cup cocoa powder
3/4 cup sour cream or yogurt
1 3/4 cup all-purpose flour
1 tsp each baking powder, baking soda, and salt
1 cup softened butter
1 cup each white sugar and brown sugar
2 large eggs
1 tbsp vanilla extract

In a small bowl, mix the water and the baking powder. Let cool, then add the sour cream or yogurt.

In a separate bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating for a few seconds after each addition. Stir in the vanilla and sour cream mixture. Fold in the remaining ingredients.

Pour into two greased round cake pans and bake at 350°F until a toothpick inserted into the center comes out clean.

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