Tomorrow is my birthday (30 something and rocking…) and Kate’s (20 something and rocking…)
I had no idea when I started this blog over a year ago that blogging would come with benefits. Not only did I become part of a wonderful group of talented, supportive and Daring Bakers (if you knew how fantastic they are you’d get teary-eyed too), I have also been asked to be one of the co-administrators of the Daily Tiffin by my dear friend Meeta….and last but not least I have met a funny and talented young lady, Kate of Applemint while I was hosting HHDD 11.
After exchanging emails we realized we shared the same birthday: May 13th…. We decided to celebrate this coincidence that we would both bake each other a cake.
Euh…Helen, today is May 12th….Ah maybe here in northern America but in Hong Kong where Kate lives it is already the 13th and I want her to see my birthday cake as soon as she turns her computer on. She has made me an awesome lemon sponge with lemon grass and lime leaf mousse with mango compote jelly. I love it! I asked what her favorite flavor(s) was and the answer came in one sweet sentence: “anything with dark chocolate”.
In her honor I made a deep dark Devils Food Cake with Dark Chocolate and White Chocolate Ganache.
Happy Birthday to you Kate! Happy Birthday to Me!
Devil’s Food Cake, adapted from Dorie Greenspan:
Makes 8 individual cakes
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, cocoa, baking soda, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla.
Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients). Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
Bake for 25 to 30 minutes, rotating the pans at the midway point. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. Cut 8 4-inch rounds with a cookie cutter. Refrigerate for a couple of hours.
For the glaze:
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy whipping cream
1 tsp vanilla
2 ounces white chocolate
Put the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
Place the chilled cakes, still on the cake round, on a wire rack set over a baking sheet. Slowly pour the hot glaze onto the center of the cake. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet . Melt the white chocolate and srizzle over the cake.
Kate, I wish you all the best for this new year and wish for the day that you can show me the sights of Hong Kong!
Since I’ll be celebrating my birthday out somewhere tomorrow, I take this opportunity to wish all mothers out there a wonderful Mother’s Day tomorrow. My mom will get her own special post June 3rd when they celebrate Mother’s Day in France.