S. L. Gore

Sandra’s Aries Birthday Cake Recipe

April 17, 2013 at 7:29 pm 1 comment

Birthday cake for the Aries in my life

At risk of this turning into a food blog – and what would be so bad about that, you’re saying? – I’m passing on the steps and ingredients to create the birthday cake you see above. Caution: You need 2-3 hours to put this together & clean up.

Equipment:
3 – 9″ cake pans
parchment paper (not necessary but works better than greasing pans)
electric mixer
double boiler – or saucepan that can balance inside a larger saucepan
        note: smaller pan must hold at least 5 liquid cups.
small frying pan
2 shelves in oven
several size mixing bowls
measuring cups and spoons
rubber spatula
wooden spoon
flat blade (for spreading frosting)
bread knife
recommend heat resistant glove

Ingredients:
without measures:
vegetable oil
eggs
butter
powdered sugar
granulated sugar
cocoa powder
milk
cream of tartar
salt
vanilla extract
slivered almonds
raspberry jam
chocolate cake mix (Yes! I CHEAT!)

Ingredients by steps:

Chocolate Cake:
I prefer Duncan Hines Triple Chocolate or Dark Chocolate Fudge. You can make from scratch, but really not worth it. IMHO
vegetable oil (not olive)
water
3 eggs whole

Chocolate Frosting:
1/2 c butter (1 stick) ROOM TEMPERATURE (softened)
2/3 c unsweetened cocoa powder (my preference is Hershey’s)
2 c powdered sugar (sifted)
1/3 c milk (minimum – you’ll need a little more)
    note: WARM slightly in microwave
1 tsp vanilla extract
pinch of salt

Red Raspberry Jam – I love Stonewall Kitchen, but other brands will do.

3 oz (half a package) Slivered Blanched Almonds (to be toasted)

Meringue-like Topping (known as 7 minute frosting):
1 1/2 c granulated sugar
1/4 tsp cream of tartar
1/8 tsp salt
1/3 c water
2 egg whites
1 1/2 tsp vanilla extract

Put it together:

CAKE

• grease 3 cake pans. Coat with cocoa powder instead of white flour. MUCH easier if you use parchment paper so guaranteed not to stick. Use both.
• mix according to directions
• using 1 cup measure, distribute batter evenly in 3 pans
• bake in 350 oven. Put shelves close together so baking as even as possible
• took about 18 minutes for 2 on top. Bottom shelf took couple of minutes longer
      note: I use toothpick to test
• remove pans to rack or gas burners on top of stove and let cool 15 minutes. No more.
• remove layers from baking pans and set aside

TOAST ALMONDS while cake is baking.

• heat small skillet to hot on stovetop
• put almonds in pan – NO OIL
• stir constantly with wooden spoon
• lift up and down from fire if getting too hot
• keep toasting – KEEP TURNING – as almonds turn golden.
• remove from heat and keep stirring.
  note: almonds will continue to toast in hot pan
• when desired color is reached, turn onto a plate and spread almonds to cool

CHOCOLATE FROSTING (makes about 1 1/2 c)

• soften butter in a small-medium mixing bowl (room temperature or few seconds in microwave)
• mash with rubber spatula
• stir in cocoa and salt, blending with rubber spatula until smooth paste
• using low to medium speed on electric mixer, alternately add sifted powdered sugar and warm milk
• beat on medium speed until spreading consistency and very smooth
• blend in vanilla extract at end

LAYERS

• Choose layer with highest top and set aside
• Using a bread knife, slice off rounded top of two remaining layers so they are relatively flat on both sides
• put one layer on cake plate

DRESSING the cake layers

• spread chocolate frosting generously on top of layer 1 (on cake plate)
• spread carefully (not thick) red raspberry jam on top of chocolate
• place layer 2 on top
• spread chocolate frosting generously on top of layer 2
• sprinkle toasted almonds, covering surface well
• place layer 3 (with rounded top) on top of layer 2

TOPPING with 7 minute frosting
   note: this makes enough frosting to cover a cake. I pile it on top to show the layers. If stiff enough, topping will stand on its own and hang over the edges as above.

• place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler (or smallish saucepan over larger one)
• beat with an electric mixer for 1 minute
• place pan over boiling water.
      note:  to avoid grainy frosting, make sure water doesn’t touch bottom of the top pan.
• beat constantly on high speed for 7 minutes (this is when I recommend a heat-resistant glove)
• remove from boiling water (heat) and beat in vanilla
• check consistency – MUST stand in peaks. Beat more if necessary.
• spread on cake right away
• sprinkle toasted almonds before frosting sets
• when frosting sets, it forms a delightful soft crust while the inside remains gooey – thus I call it “meringue-like”

Be sure to cover remaining cake under a cake dome, as the meringue frosting will get gooier over time.

Store any left-over almonds in an airtight container to sprinkle on salads etc.

Whew! Did I really do all that????

Entry filed under: Recipes and Food. Tags: 7 minute frosting, birthday cake, cake, chocolate, Duncan Hines, frosting, Hershey's, Stonewall Kitchen.