This cake is one of the reasons why I was away from this blog over the weekend. One of our neighbors turned 40 on Sunday and we all gathered to steam some oysters, eat some pulled BBQ pork, cheeses, drink a lot (like a truck ran over me 5 times already)and eat this cake. I made her a 2 tiered dark chocolate cake filled with cream cheese frosting and covered in fondant. I had a great time making it and it was a big hit. I can’t believe we almost ate our way through the whole thing!
I’ll be back later for recipes and instructions.
For the cake layers, I used this recipe I found on Lisa’s blog, La Mia Cucina. I made 5 batches as I’d rather be on the safe side and I am OK with recycling what’s left over. I made a couple of changes though. You can find her recipe here, below is the one I used.
Dark Chocolate Fusgy Cake:
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp baking powder
1/2 tsp. salt
1/2 c. butter
1 c. sugar
1 1/2 teaspoons vanilla extract
8 oz. good quality bittersweet chocolate melted
1 cup sour cream
1 c. boiling water
2 TBS. instant espresso powder
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking soda and salt. Set aside.
In a large bowl, beat 1/2 cup butter and sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate. Add 1/2 c. of the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended. Add the reamining sour cream and remaining dry ingredients to the batter. Stir in boiling water with espresso powder.
Bake in a 9 or 10 inch cake pans.
As I said I made 5 batches and I filled 3 10 inch pans and 2 8 inch pans.
For the frosting I made 2 batches of the following recipe, and before you scream and send me to Pastry Hell, yes I used Crisco! I found that in SC where the humidity is very high 99% of the time, Crisco helps my buttercream set and prevent my cakes and fondant from sweating, shifting, and ultimately collapsing. I did use the trans-fat free one though.
2 lbs. of powdered sugar
1/3 C. warm water
3 1/2 oz. cream cheese , softened
7 oz. trans-fat free Crisco
In stand mixer, cream Criso and cream cheese until very smooth. Add sifted powdered sugar and water. Mix until well incorporated.
Fill and cover the cakes with this. Refrigerate until ready to cover with fondant.
You can find the original here.
For the fondant, I usually go 2 ways: either I run around town and look for glycerin and glucose to make my recipe or I call C. who runs the pastry department at the restaurant across from the one I used to work for. She is my to go source when I am lazy and hers is always perfect. I decided to go another route this time again and decided on this recipe after seeing Monisha’s cake last week. Amazingly easy and fun to make and so smooth to roll and handle, no tear which meant no tears for me saturday night when I used it.
I made 2 batches since I plan on using some next week for another cake. For the dots I used pastry decorating tips and used the openings or bases to cut different size circles.
It got so humid overnight and it rained all day long sunday, I started worrying as the fondant might sweat and stretch, get gooey or gummy and start chnaging the overall appearance of the cake. I think I was the only one to notice the little shifts and things but the birthday girl was extremely happy with it. It looked and tasted good, you would expect it to be sickenly sweet but it wasn’t that much. So it was a shock full of sugar! Hey, it was a birthday after all!