Sunday, October 13, 2013

October Birthday Girl

My sister and I both have birthdays about one month apart in the late summer and early fall, this year we wanted to do something extra special because it marked 20 years to of our favourite childhood birthdays!  

 I wrote about the story behind the photos here when we celebrated my birthday in early September.    These are photos of my sister's birthday cake from October 5th. We celebrated her 25th birthday and it was so much fun!!!

Chocolate Smartie Cake 

Hershey's Black Magic Cake
(I baked this recipe twice and it yielded 4 round 8" round pans and I used 3 cakes out of the 4)

1/2 cup vegetable oil  (I used butter flavoured EVOO From Olive That!
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk (Or mix yogurt with water to a nice thick liquid creamy consistency) 

1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (or just plain boiling water) 

Dry ingredients:
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder 
2 cups sugar


1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
3. Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired.
Any desired cream filling recipe of your choice (We went with a chocolate cream cheese as requested from my sister) 

From Nigella Lawson's chocolate fudge cake 

Made double the recipe to cover the 3 layer cake. Some will be leftover.

Fudge Icing:
175 grams dark chocolate (minimum 70% cocoa solids)
250 grams unsalted butter (softened)
275 grams icing sugar (sifted)
1 tablespoon vanilla extract

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