Versatile Vanilla Cake with Chocolate Frosting

So it was the Bear's third birthday this month. We had celebrations all over the place - the Sunday prior to his birthday was a joint party with his cousin with the in laws; the day of his birthday the Bear and I had blueberry pancakes with birthday candles for breakfast and that evening Papa Bear, the Bear and I went out to dinner for a birthday pirate pack. Then just this past Sunday we had the big birthday bash with friends and relatives. Almost as busy as Christmas!

By the time we got home from our dinner out, it was far too late to give Bear a piece of his birthday cake so we had it the next night - and of course, he loved it. Takes after his Mama, that boy.

I used a Martha Stewart cake recipe from the Everyday Food magazine, which has been torn out and sitting in my recipe binder for well, awhile, and a chocolate frosting recipe I've used in the past with good results. My first priority was a batch of tiny cupcakes for the Bear's preschool class - they turned out so well. I used the mini baking cups from Bake It Pretty and am kicking myself for not snapping a quick picture!

With the remaining batter I made half a dozen regular sized cupcakes and a layered five inch round cake.

Ivonne from Cream Puffs in Venice hosts a semi regular event called Magazine Mondays that I'm submitting this post to - to get us all using the recipes we cut out or save in some way instead of letting them linger and collect dust.

Versatile Vanilla Cake
Martha Stewart
Serves 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)

Chocolate Frosting
Food.com

1/2 cup butter, softened
2 2/3 cups icing sugar, sifted
1/3 cup heavy cream
1 1/2 teaspoons vanilla
CHOOSE ONE: 1/3 cup cocoa powder, 1/2 cup cocoa powder or 3/4 cup cocoa powder (depending on how light or dark you'd like your frosting to look and taste)

Sift together icing sugar and cocoa.

Cream butter. Blend in vanilla.

Alternate adding cocoa/sugar mixture with the cream, beginning and ending with dry mixture. Beat until desired texture is achieved.

Versatile Vanilla Cake with Chocolate Frosting

Triple Chocolate Cupcakes

It was my birthday this past weekend.

The months leading up to it were tinged with this feeling of dread, but when I woke up in the morning on the day of, I didn't feel any different. I'm still not impressed about the number itself but I haven't suddenly become old or noticed new wrinkles, and there hasn't been a moment that I felt sad or depressed.

I was too busy baking triple chocolate cupcakes with an obscene amount of rich, fudgey frosting and a velvety ganache filling, in any case.

Do halve this recipe unless you have quite a few people to share these with. They are terribly decadent and just one is almost too much chocolate, in my opinion!

For the chocolate curls, see the Annie's Eats link below the recipe title; she gives a fabulous mini tutorial - I'm still practicing!


Triple Chocolate Cupcakes
Annie's Eats
Makes 32 cupcakes

cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
4 teaspoons vanilla extract
1 cup sour cream, room temperature

ganache filling:
8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons unsalted butter, cut into 4 pieces, room temperature

frosting:
14 ounces bittersweet chocolate, finely chopped
9 ounces cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
3 cups icing sugar, sifted
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tablespoons sour cream

Preheat the oven to 350F. Line cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed for 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. Cut off the pointed end of the cone and discard (or eat) so you are left with a cap of cake to cover the filling. Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.

To make the chocolate curls, warm the block of chocolate just slightly (heat in 5-second intervals in the microwave – be careful not to melt). Use a vegetable peeler to create chocolate curls. Top cupcakes with curls immediately. Reheat chocolate as needed to keep it workable.

Triple Chocolate Cupcakes

Chocolate Mayo Cake

We hosted a lunch yesterday, to celebrate the baptism of our son. Of the several made-from-scratch desserts I baked especially for this event, this cake was my favorite - and it was actually leftovers from the night previous; a dessert I had brought with us to visit with friends. And horrors, it's made from a boxed mix!

Although I don't believe anything could ever top Beatty's Chocolate Cake; for a wonderfully quick and easy dessert that's moist, flavorful and absolutely delicious, this cake...takes the cake.

Hellmann's Chocolate Mayo Cake
Hellmann's
Makes one, 2 layer 9 inch cake

1 box devil's food cake mix
1 cup Hellmann's mayonnaise
1 cup water
3 eggs
1 teaspoon cinnamon

Preheat oven to 350F. Grease and lightly flour two 9 inch round cake pans, set aside.

Beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds in a large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, for 2 minutes. Divide batter between the two prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out cleanly. Cool 10 minutes on wire rack, remove from pans and cool completely.

Chocolate Frosting
Makes 2 cups

1/2 cup butter, softened
2 2/3 cups icing sugar, sifted
1/2 cup cocoa powder, sifted
1/3 to 1/2 cup heavy cream
1 1/2 teaspoons vanilla

Cream the butter in a large bowl. Blend in the vanilla and alternate the cocoa powder and icing sugar with the cream.

Beat with an electric mixer, adding enough cream to reach desired texture.

Chocolate Mayo Cake