Well everyone, today my little blog is 525,600 minutes old +/- depending on what time you read this post. 😉
So, I thought it would be the perfect day to share with you how I measured this year:
How about love?
How about love?
How about love?
Measure in love.”
OK, enough with the mushy stuff… let’s celebrate!
What better way to celebrate than with a slice of cake right? This cake was inspired by the little “TLC Cake Crew” image I proudly began displaying on my blog as of April.
4 ounces unsweetened chocolate, chopped
3/4 cup dutch-processed cocoa
1 1/2 cup boiling water
3/4 cup all-purpose flour
1 cup plain cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
3 large eggs at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chocolate covered cocoa nibs (optional garnish)
9 large strawberries (optional garnish)
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9×2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess or spray them with non-stick cooking spray.
Combine the chopped chocolate and cocoa in a medium bowl, pour the boiling water over it and whisk until smooth. Whisk together the flour, baking soda, and salt.
Cream the butter and sugar in a stand mixer on medium-high speed for about 3 minutes. Add the eggs one at a time, and beat until combined for about 3 minutes.
Reduce the speed to medium; add the sour cream and vanilla and beat until combined, for about 10 seconds. On low speed start adding about 1/3 of the flour mixture then about 1/2 of the chocolate mixture, repeat and and with the flour mixture. Beat until just combined, about 15 seconds. Make sure you don’t over beat the batter.
Remove the bowl from the mixer; scrape the bottom and sides of the bowl with a rubber spatula and stir gently to thoroughly combine.
Divide the batter evenly among the prepared cake pans and smooth the batter to the edges of each pan with a rubber spatula. Place 2 pans on the lower middle rack and 1 on the upper-middle rack. bake the cakes until a toothpick or skewer inserted in the center comes out clean, 18-21 minutes.
Chocolate Hazelnut Frosting
1 cup butter, softened
1/2 cup shortening
2/3 cup unsweetened cocoa powder
4 cups confectioners’ sugar
1-1/4 cups Nutella
2 teaspoons vanilla extract
Cream together the butter and shortening. Whisk together the cocoa and sugar, and gradually add to the creamed mixture. Add one tablespoon of milk at a time until desired consistency is reached. Finally add the hazelnut spread and vanilla and blend until smooth and creamy.
1 cup heavy whipping cream
8 oz bittersweet chocolate chips
In a medium saucepan heat up the heavy cream, make sure it doesn’t come to a boil. Stir in the chocolate chips and whisk to combine. It’s ready to use once it has cooled down to room temperature.
Place a thick layer of Chocolate Hazelnut Frosting between each layer of devil’s food cake. Then coat the entire cake with a thin layer of the frosting and place in the refrigerator to harden. Remove the cake from the refrigerator and finish frosting the cake with a thick layer of frosting.
Place a ring of chocolate covered cocoa nibs on the base of the cake. Drizzle the cake with ganache starting from the center. Dip the strawberries in the ganache and place on top of the cake.
Snippit “Seasons of Love” from the Broadway musical Rent, written and composed by Jonathan Larson