Monday, April 1, 2013

Easter Sunday Funday & Grandma's Black and White Chocolate Birthday Cake

 This weekend was packed, and we've all been in a bit of a food coma/sugar rush the whole time!  Unfortunately we only have one computer in our home, and my husband was occupying it with video editing, so I haven't had a chance to share our Sunday Funday activities!

My daughter participated in an all girls rock camp this past week during her spring break, and they had their showcase on Saturday evening.  The Kool Magic Chicks, as they called themselves, played an original song they all wrote collaboratively, and a cover of Joan Jett's "I Love Rock n' Roll".  Not bad for a bunch of ten year olds, eh?!  It's not cool to cry at rock shows, but I was SO proud; I really had to control myself!

Saturday also, happened to be my Mother-in-Laws Birthday, so after my daughter's concert we took her to an Asian buffet, one of her favorites.  I managed to eat my weight in Sushi; and then back to Grandma's place for cake (my poor belly!)...which is the recipe I have to share with you!

Of course the Easter Bunny made the trek to our home this Sunday, but I really wasn't with it that early in the morning, and I didn't manage to get any pics of the little's hunting around the yard for eggs.  They would've been the best pics too; crazy bed-head hair, in their pj's, with winter boots on, hilarious!  The littles coloured a mile long sheet together, while I made a delish spinach and feta omelet.  Didn't get any pics of that either.  Jeez.

Black and White Chocolate Cake 
Recipe adapted from: bon appetit

Coffee Chocolate Cake
2 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, room temperature
2 cups brown sugar
3 large eggs
1 1/2 teaspoons vanilla 
1 cup buttermilk
4 teaspoons instant espresso powder, or instant coffee granules dissolved in 3/4 cup hot water.

White Chocolate Mascarpone Frosting
1 bag White chocolate chips, melted  
1 cup chilled whipping cream
3-4 cups icing sugar
1Tablespoon vanilla
1 475g container chilled mascarpone cheese

For the cake, position rack in center of oven; preheat to 325°F. Grease two 9-inch cake pans, and dust with flour, tapping out any excess.
Sift 2 cups flour, cocoa, baking soda, and salt into medium bowl and set aside. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture alternating with buttermilk, beating just until blended after each addition. Gradually add hot espresso water mixture, beating just until smooth.
Divide batter between pans. Bake cakes until toothpick inserted into center comes out clean, about 40- 50 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks and  cool completely.
I always make cake one day ahead, then I can stick it in the fridge to firm up, which allows for easier frosting application.

For the frosting, melt the white chocolate chips in a medium bowl.  Using a mixer slowly add icing sugar, alternating with the cream until you get a smooth consistency.  Then add the mascarpone cheese, and mix again until smooth, and add more icing sugar, and/or whipping cream until you get a firm, but smooth frosting.  You can place in the fridge to use for later, but I would recommend bringing to room temperature before frosting your cake.  To assemble the cake slice each round through the middle carefully, so you have four rounds.  Using a spatula, spread a thin layer of frosting over one round to the edges, top with another round etc and spread a thin layer of frosting on the whole cake as a crumb coat, putting in the fridge to firm up for at least 15 minutes.  Spread another layer of frosting over top and sides to desired effect, and pipe decorative frosting also, if you wish!


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