Cooking with Anita Marcela: Chocolate Birthday Cake
Birthday celebrations are the perfect excuse to make delicious and stunning cakes. In my case, most of the time, I keep the recipes all year long just waiting for my loved one's birthdays so I can surprise them.
The truth is that almost always before birthdays I'm in a rush. There are a thousand things to do the days before, and the romantic idea of preparing exotic and unique cakes fades to practicality.
That’s why lately I have a couple of recipes to which I turn for birthdays. This birthday cake does not fail, are a firm texture pound cake and unsurpassed flavor. And on top of it, although it does not need any additionality, the chocolate glaze is delicious. In Addition, with a texture that makes it very easy to use to decorate. If you have to celebrate a birthday and you need a star cake in two hours, this recipe is for you.
Serves Two cakes of 8” for 8-12 people.
Cooks in 2 hours.
- 1 ½ cup of unsalted butter – keep it at room temperature
- 2 cups of sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon of vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- ½ teaspoon salt
- 1 cup natural yogurt or buttermilk
For the chocolate glaze:
- 2 cups (or 12 ounces) chocolate chips
- 1 cup heavy cream
- 1 cup unsalted butter
- 1 cup powdered sugar
- ½ teaspoon vanilla
- Preheat the oven to 350 degrees, and butter the bundt pan where you will bake the cake.
- In a bowl, sift the flour with the baking powder, sodium bicarbonate and salt and save it apart.
- With an electric mixer on medium speed mix butter and sugar until pale and fluffy. Add eggs, one at a time, add yolks and vanilla. Continue beating at medium speed.
- Add the flour mixture and stir only until they are integrated.
- Add yogurt or buttermilk, little by little and again, whisk only until the mixture is homogeneous. You can even finish beating by hand with a spatula.
- Transfer the mixture to prepared pan, if you have two you can bake the two layers at the same time.
- Bake for 45 minutes or until, when inserting a cake tester in the center of the cake, and it comes out clean.
To make the chocolate glaze:
- Heat the heavy cream in a small pot. Wait until they begin to form bubbles on the edge of the pot, do not have to boil.
- In a separate bowl, pour the heavy cream over the chocolate and stir until it melts, stirring constantly with a wooden spoon or spatula. Wait for this mixture to cool down.
- Whisk the butter in the blender until it has a creamy texture.
- Add the powdered sugar and vanilla. Add the chocolate and continue beating until it integrates. Approximately 2 minutes.
- To decor, the cakes add a little bit of chocolate glaze between the two of them. Then, add a thin layer of glaze all over the cake and lastly add the final layer. You can use a pastry bag to decorate and add cute details.
Cook’s Note //
When making cakes, always use ingredients at room temperature. Especially the butter and the eggs. In order to have the butter homogenous, you must soften it. It shouldn’t be melted or liquid, the most important thing to take in consideration is that it can be whipped and is smooth and creamy. As for eggs, they should also be at room temperature to increase their volume at the time of beating.
Tips when you’re organizing a celebration //
If you want to make the cake in advance before the day of the event arrives, right after taking it out of the oven waiting for it to cool down. Then, wrap it in plastic paper and put in on the freezer for up to a week. When you are ready to use it, take it out of the freezer and leave it with the plastic paper until it thaws at room temperature.
For the chocolate glaze, you need to make it the same day you will use it. If you have to make it in advance, you can store it on a closed container in the fridge for a day. When you’re ready to use it, take it out of the fridge and leave it until it gets to a temperature room before decorating the cake.
When the cake is ready, you can store it in a hermetic container up to 2 days.