A Cake For Mom

It was mom's birthday yesterday and yes, I baked a cake for her.

Nothing fancy. Just a chocolate cake and whipped cream frosting with a chocolate glaze (nup, can't hear a word). And for a change, I swapped the kiddy sprinkles for powdered almonds for a more adult look.

What the cake lacks in tidyness and looks, it makes up in taste and addictive messiness. We all know chocolate cakes, so no description there. The whipped cream is billowy and just sweet, so yeah, this cake is kind of a showstopper, what with the chocolate glaze and umm.. the almonds (that was my brother going overboard with the nuts, not me, okay?).

Here's the recipe!

Though the cake in the picture is 2-layered, this recipe is for a 3-layer cake.

Chocolate cake with whipped cream and chocolate glaze

Ingredients

Chocolate Cake

·         2 cups all-purpose flour
·         2 cups sugar
·         ¾ cup unsweetened cocoa powder
·         2 teaspoons baking powder
·         1½ teaspoons baking soda
·         1 teaspoon salt
·         2 teaspoon  instant coffee powder
·         1 cup milk
·          ¾ cup vegetable oil
·         2 eggs
·         2 teaspoons vanilla extract
·         1 cup boiling water

Whipping Cream

• 2 cups whipping cream
• 1/4 cup icing sugar
• 1 teaspoon vanilla extract
• a pinch of salt

Chocolate Glaze

• 2 small Bournville chocolates
• A bit of white butter

Instructions

• Preheat oven to 350º F. Prepare three 6-inch cake pans by buttering and lightly flouring.
• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the centre comes out clean.
• Remove from the oven and allow to cool for about 10 minutes, removing from the pan and cooling completely.
• For the icing, whip the whipping cream with a hand or stand mixer on medium speed till firm peaks form. Add the rest of the ingredients and mix well.
• For the glaze, melt chocolate and butter together in a double-boiler or in short spurts in the microwave.

Assembly

• Keep one of the layers on the cake board and put a dollop of icing on it.
• Spread with an offset palette knife or spatula on the top.
• Carefully put the second layer on top and repeat second step.
• Put the last cake top-side down and put all the icing on it.
• Spread the icing on the sides of the cake with a straight palette knife/spatula. 
• For smooth edges, use a bench sraper if you want. 
• Pour the glaze over the cake (make sure its at room temperature!).
• Sprinkle with your choice of toppings.

Enjoy this cake with a tall glass of water. Yes, water. Because water tastes so good after indulging in rich moreish desserts like these.

And I'm dead sure that you'll do a better job than me.

Bon Appetit!