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. 
Ingredients:
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 
Directions: 
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.





54 comments:

  1. Happy birthday Raiza! Your cake is beautiful. I will definitely try the frosting.

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  2. Muitos parabéns. O bolo está lindo :)
    Bj

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  3. Happy birthday Raiza! I'll try this cake, it looks so yummy :)

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  4. This looks amazing, Happy B-day!

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  5. Does it have to be refrigerated

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  6. Happy Birthday Raiza!! Cant wait to try this cake.

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  7. What a beautiful cake! I just love the patterned icing! Wow!

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  8. Happy birthday and thanks for the beautiful and inspiring video! :)

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  9. Happy birthday! Your cake looks really moist! Can I reduce all the ingredients by half if I want a smaller cake?

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  10. Happy birthday Raiza...what a gorgeous cake to celebrate your birthday. Softens the blow of turning older :-)))

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  11. Joyeux anniversaire ^^ (yes in french ^^)

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  12. Otimo episodio. Happy Birthday! you know how to have fun. Best wishes!!

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  13. You are adorable and the cake is beautiful! I love love love your kitchen and blue refrigerator!! Happy Birthday and thank you for your Blog. Hugs, Susan

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  14. Happy Birthday Raiza! Hope you ahave a wonderful day and blessed year!

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  15. Happy Birthday Raiza! Thanks for this recipe - I intend to try it out this weekend. But I have questions.. Do you think white chocolate can be used to replace the dark ones (in both or either the frosting and cake)? If the answer is yes, I suppose I will need to use less sugar as white chocolate is sweeter?

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    Replies
    1. For the frosting you can definitely substitute, no problem at all. As for the cake you can also do it but you can't lower the amount of sugar in the recipe, unfortunately. Bottom line is, if you only use white chocolate your cake will be soooo sweet that people might not like it ;)

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  16. Raiza, como eu posso fazer o sour cream em casa? É difícil achar no Brasil :( brigada!

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    Replies
    1. É só substituir por Yogurte natural sem acúcar!

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  17. Happy birthday!! Amazing video, I just loved

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  18. We have the same birthday!! Although, I didn't get a chocolate cake like yours. Next year!!

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  19. I just love you Raiza! Congratulations on your birthday and also all your lovely recipes!!! Você é incrível! ;)

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  20. Happy birth day ! I love this cake. Very nice

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  21. Happy birthday to you, Happy birthday to you, Happy birthday dear Raiza, Happy birthday to you. Aeee. Parabéns. Lindo o bolo, quero fazer logo logo hahaha.
    Beijos.
    Kisses Kisses

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  22. oh wow your cake looks amazing!

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  23. cara, você não é pouco demais, você é muito demais :~ Parabéns!

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  24. I'm pretty sad tbh I tried cutting the frosting recipe in half and everything was okay until I added the butter, it had a good consistency and shine and I don't know if it was because my blender wasn't working approperly and I had to mix the butter and icing sugar by hand? Or maybe the mixture wasn't that hot or maybe the butter wasn't that cold? Idk but after adding the butter the frosting became way too greasy like it was literally pouring grease, maybe it's because I live in a hot country? I don't know what to do? This is a mess! A very greasy mess! Anyway to fix this problem? Because I truly don't want to throw the frosting away and buy more ingredients for a new one either! Raiza please HELP!

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    Replies
    1. Hey!

      I made my frosting by hand and it worked out perfectly. I don't know if it was because I'm very lucky, but I reached the perfect consistency even though I didn't use as much butter as Raiza's recipe said. I recommend you try doing it by hand, trying to avoid your heavy cream boiling and chopping your chocolate in tiny pieces just to make it blend much better. I hope you'll succeed next time!

      By the way, my last name is the same as yours, also Muñoz! Good Luck!

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  25. Looks scrumptious! I guess I don't really understand how this is ombre though - it's all one shade of brown!

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  26. Hey Raiza!

    I made this cake for my little cousin's birthday and it was ULTRADELICIOUS!
    Best frosting I've ever made by far. From now on, I'll use it instead from the usual buttercream in my cupcakes. Thank you so much for sharing the recipe and Happy Birthday Girl!

    Hugs from Spain!

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  27. I just prepared your frosting Raiza. It tastes great! Love your blog and videos and wish you all the best! Thank you for your delicious recipes!

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  28. Happy Birthday Raiza!! I love your recipes!!Brasil te ama!! I saw you on Masterchef and you were amazing! Even Ramsay agrees and I love your channel! P.S: I loved your video with Izadora, from Gastronomismo! Well, I'm brazilian and you too, so I should say portuguese with you, hehe! Resumindo: adoro suas receitas e sua criatividade

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  29. Olá, sou do Brasil e adoro seu blog, gostaria de saber se tens como escrever em português também? parabéns seu blog é maravilhoso. Claudia

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  30. Oh that looks so delicious, I could not resist. Thank you for sharing recipes I'll try to do Z6

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  31. Interesting. I would agree that focusing on growth vs cost control during the early stages of a business is ideal, however, there will be a point when that shifts

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  32. Oi Raiza! Feliz aniver atrasado!

    Falo de Porto Alegre, e só essa semana fui descobrir o seu canal dublado! :) Já pegava as receitinhas em inglês, mas não temos a mesma variedades nos ingredientes, não é?

    Queria te fazer um pedido! Aqui em casa todo mundo adora Cheesecake! Mas, os daqui são muito diferentes (tem aquela casquinha evidente, e não são tão cremosos). Você podia fazer um vídeo pra ensinar pra gente, né?

    Um beijo, e muito sucesso pra vc!

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  33. Amei seu blog, amei seu canal! Você é muito talentosa, simpática e tudo no seu vídeo é absolutamente lindo!

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  34. Hi Raiza! I love your videos. I made the chocolate cake. Unfortunately, the chocolate frosting keeps melting! It could be because I live in Singapore where it is hot and humid all year round. What must I do to prevent the frosting from melting ?

    Thank you !
    Woonch from Singapore :)

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  35. Raiza, moro no brasil e tenho uma pergunta, tem como substituir o sour cream? Nao achei aqui no brasil, Oi Raiza! Eu gostaria de dizer que voce é uma ENOOOOOORME inspiraçao para min, já fiz todas as suas receitas, e vou fazer o seu bolo se chocolate ( Parabens '-' ) continue sua carreira pois voce é um sucesso!! bjjjss

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  36. Oi, te achei hoje por acaso e já posso dizer que te amo! Você é uma fofa! Beijos do Japão pra você!

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  37. Belated Birthday wishes Raiza!! :) I love the craziness you bring in all ur video.
    I am planning to make this cake for a friend. i wanted to know whether this cake should be served at room temperature or directly from the fridge.

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  38. Thanks for this informative post. It help me a lot. And it gave mo ideas on how to make more money in marketing business. I hope lots of people visit this site so they can easily learn this informative post.

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  39. Acabei de descobrir seu site. Você é muito autêntica Raiza e eu achei muito bonito tudo o que você faz. E me identifiquei bastante com a ideia de que comida não é fashion e que aqui não tem receita de cupcake, está tudo num nível mais maduro he he he Parabéns e continue seu lindo trabalho :-)

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  40. Hi Raiza,

    We love your videos soooo much, Thanks for doing them.
    So, we love this cake and we were thinking about making it as a Wedding cake. However we would like to have white frosting instead of dark brown.
    We were thinking about replacing the chocolate for white chocolate, but we think that might make it extra sweet (and we dont want that).

    Do you have any suggestions??

    Love,
    Ashanti & Simone

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  41. Happy Birthday Raiza :D
    I tried your birthday cake recipe and it was really a success :) well... it was not a beautiful cake as yours but at least it was delicious ;)
    THANK YOU

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  42. I have a question: Can I froze this moist chocolate cake in the freezer? I'm afraid, that this 'moist' will disaperar after defrost or it will broke easier :(

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  43. I was very disappointed when I tried the recipe. The frosting was TOO SWEET. The consistency was great, though.

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  44. Hi Raiza, I love your blog and your videos very much. You are a very funny and happy person and explain everything very well :-). However I have something to point out about this episode. The decoration technique you have used here it is not called "Ombre" it is actually a "petal effect". Ombre is a French term meaning "shaded", usually a multicolored stripe, with colors graduating from light to dark. It is when you use different shades of the same color to decorate your cake (with buttercream or fondant) but in your case you have used only one color, therefore it is not ombre, sorry. Cheers!

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  45. can I use milk chocolate in the cake instead of dark chocolate ?
    it seems very delicious and moist and I want to give it a try but sadly I don't have dark chocolate ?
    and if I used milk chocolate it's gonna be so sweet so can I reduce the amount of sugar ?

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  46. Did the frosting come good I am making this for a huge party so please let me know I live in California will the frosting be fine thank you so much

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