You might remember from yesterday's post, that GB had a birthday this past weekend. One of my favorite aspect's of a birthday is the dessert. I took a huge risk and I made a brand new recipe for GB's birthday.
My sister, Sly, recommended a chocolate birthday cake recipe by Lindsay Hunt over at Marcus Samuelsson. She raved that it was the best chocolate cake she had ever had. The simplicity of the recipe was what I found appealing.
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups sugar
13/4 cups all-purpose flour
3/4 cup cocoa powder
11/2 teaspoons baking powder
11/2 teaspoons baking soda
1 teaspoon espresso powder
1 teaspoon sea salt
1 cup boiling water
First, I combined the eggs, milk, vegetable oil, and vanilla.
Next, I combined the dry ingredients.
Lastly, I combined the wet and dry ingredients followed by adding the boiling water. I had never heard of doing such a thing. But you know me - who am I to question a recipe?
The batter turned out very thin, but since I was already prepared for it. The recipe explicitly describes having a thin batter. For once, I did not panic in the kitchen. I baked these little cupcake friends
Next, I needed a butter cream recipe. Also recommended from my sister, Sly, was this classic butter cream recipe from the Savory Sweet Life. The ingredients were similar to other butter cream recipes I have tried, but for some reason the ratio was just right.
1 cup unsalted butter, softened but not melted
3-4 cups of powdered sugar, sifted
1/4 teaspoon tablespoon salt
1 tablespoon vanilla extract
up to 4 tablespoons heavy cream
The first step was beating the butter followed by adding the sugar.
I added the vanilla, salt, and heavy cream and the butter cream frosting became perfect within minutes. The blogger at the Savory Sweet Life gave great advice about the texture and stiffness of the frosting. If you want it thinner, just add more milk. The opposite is also true, if you want it stiffer, add more powdered sugar. I added more sugar for a stiffer frosting. The stiffer the frosting, the easier it is to pipe onto the cakes.
GB and I split the first cupcake for a test run before we served them to guests. I couldn't be happier to tell you, this particular combination is hands down the best cake I have ever made. The cake is incredibly moist and perfectly sweet. When combined with the perfect butter cream frosting, these cupcakes have the power to take over the world.
If you like chocolate cake, I beg you, stop what you are doing. Now, go make this cake. You don't need a birthday to indulge in these sweet treats.