Saturday, June 21, 2014

Ombre Birthday Cake! Moist Chocolate Cake with Milk Chocolate Frosting

All of us at some point of our lives wished we knew how to make a celebration cake, not only for us but for all the special moments we get invited to by friends and family. There is always that wedding, that baby shower, that birthday party... Making a cake for a special event also comes with a lot of pressure - is it going to look good? Taste good? blah blah blah... 
Cakes don't have to be overly decorated to impress, in fact, the over decorated ones are the cheesiest. A celebration cake only needs to look classy and delicious and I think this is exactly what this one here is all about.

I don't know why but I don't like cakes very much. I rarely eat them and rarely make them but at least once a year I save an afternoon just to bake the most amazing and decadent chocolate cake that anyone can possibly eat- my birthday cake!

Yes, it's my birthday and in this episode you are going to learn how to make the cake that i'm going to serve to my guests at my birthday party in my house: An ombre cake with fresh flowers - the moistest chocolate cake on earth with milk chocolate frosting. This cake is not complicated at all to make, it doesn't even require a mixer and all the ingredients are very simple to find. The trick to achieve a really moist texture is to make the batter release carbon dioxide as it bakes and this is achieved by mixing an alkaline ingredient such as baking soda with an acid such as sour cream. This secret will keep you safe for the rest of your life and all the other tricks on how to decorate the cake and make it look "festive" you can learn by watching this video.

My birthday is my favorite day of the year and I not even once not celebrated this date. Happy Birthday to all the Gemini(s) out there! 

This recipe will make two 9" round cakes enough to create a two layer cake like mine. 
for frosting:
1 cup heavy cream
pinch of salt
2 tbsp honey
280g dark chocolate - 60% cacao or more
280g milk chocolate
1 cup confectioners' sugar
200g cold butter (1 cup)
for cake:
2 cups sour cream  (450g) - or unsweetened yogurt or creme fraiche
340g dark chocolate - minimum 60% cacao
1 cup unsalted butter (200g) - room temperature 
1/4 cup cocoa powder dissolved in:
3 tbsp boiling water
6 eggs
1 1/2 cups sugar 
2 cups flour (preferable cake flour but regular flour is ok) 
3 tsp baking soda
2 tsp baking powder 
pinch of salt 
Preheat oven at 350F. Butter and flour your baking pans. 
In a saucepan add the heavy cream, salt and honey. Bring it to a simmer. In a food processor add the chocolates. With the blades running add the hot heavy cream through the tube; process it for 1 minute. Add the confectioners' sugar and process it again. With the machine running add the cold butter little by little and process until all the butter is incorporated and dissolved. Pour it in a bowl and let it rest at room temperature (in a cool area of your house) to gain consistency. About 2 hrs.

Start making the cake. In a large bowl add the sour cream, chocolate and butter. Melt this mixture over a water bath (pan with boiling water). In a separate bowl combine the cocoa powder with the 3 tbsp of boiling water and add it to the melted chocolate mixture; stir to combine. Remove from the water bath and reserve.
In a separate bowl whisk the eggs with the sugar. Reserve.
In a third bowl combine the flour, baking soda, baking powder and salt. 
Pour the melted chocolate mixture over the egg mixture and stir to combine. Add the dry ingredients little by little and stir to incorporate everything. 

Pour this cake batter in a pan coated with butter and flour and bake it for approximately 35 minutes in the middle rack or until a toothpick comes out clean when inserted in the center of the cake.


  1. Olá! Preciso de uma ajudinha! Queria substituir o chocolate amargo por chocolate branco na cobertura, ela vai funcionar nesse mesmo processo? Vai ficar com a mesma textura? Aguardo a resposta ��

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