Lately I’ve gotten tired of the same old questions, “what’s new?” “Nothing”, “Whats up?” “Same ol’ same old.”, “Hows work?” “worky”. I need difference in my life, I need excitement. Luckily with the weather warming, cabin fever is finally wearing off and we can go for hikes and walks outside. Actually this past weekend I got to (re)plant potatoes with a local organic farm and got really, really sunburn – lobster status.
However even with this slight change in the weather I am still caught up in the mundane patterns of society. I don’t even know what to bake anymore, I’m running out of ideas, motivation is slipping from my slightly tan, and rather dry fingers. Bold statement warning: PLEASE SEND IDEAS! Ideas for baked goods, ideas for blog posts, give me a topic I can work with that. Give me a news article I can form something around that. I JUST NEED VARIATION IN MY LIFE. Okay boring rant aside I did get to make a pretty awesome cake recently. When you are 80 years old where do you see yourself? What do you hope to have accomplished in your life? To celebrate 80 years I made a 3 layered “zebra” cake for this wonderful lady (see photo below). This by far was the biggest cake I have ever made and the only time I made a tiered cake. I was actually stumped ealier in the week, I did not know what kind of support this cake would need. After a trip to A.C. Moore and $80 later I got the cake support I needed as well as a bunch of things I didn’t need. What I really want to tell you about in this cake is the chocolate. I used my favorite chocolate cake recipe, Hersey’s “Perfectly Chocolate” Chocolate cake recipe. This is by far the richest, wettest, chocolatlyist cake I have ever had. This is not the first time I’ve used this recipe, Pair this with a peanut butter ganache you have a heart breaker. Pair this with a Bailys butter cream icing you have a dream. Without further ado, Chocolate addicts please feast your eyes on the greatest chocolate cake recipe you may ever encounter Hersey’s “Perfectly Chocolate” Chocolate Cake Recipe This will make a double layer cake easy. This time I paired it with a Bailys buttercream icing, it was a beautiful mixture of flavors. P.S. This is the same buttercream icing I use on the Irish Car Bomb Cupcakes. Ingredients: Cake – 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Frosting – 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey’s Irish Cream Directions: Cake
- Heat oven to 350 degrees, and grease 2 9 inch round baking pans
- In a large bowl combine sugar, flour, cocoa, baking powder and salt
- In a stand mixer mix eggs, milk, oil, and vanilla.
- Add dry ingredients to wet along with boiling water and mix, the batter will be thin, this is normal.
- Bake 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool ten minutes before removing from pan, wait an additional 15 before frosting.
- In a stand mixer whip the butter on medium speed for 5 minutes scraping the sides of the bowl down periodically.
- Add the powder sugar 1 cup at a time, mixing between each cup, until fully incorporated.
- Add the Baileys and whip until light and fluffy.