I think I may have overdid it this time. That’s the funny thing about me and baking; I think and plot and plan these recipes for weeks on end, working myself into a tizzy with baking anticipation. I talk about them to everyone, and envision this fantastic final product. But when the day actually comes, I am continually surprised (and annoyed) by the things I continually leave out of my planning. Like having to share the kitchen. or WASHING DISHES. This is a big one for me; you don’t know it yet, but I had to use the mixer FOUR SEPARATE TIMES. NOT four times, but 4 completely independent recipes that required using the mixer.
Actually. Cake is the SECOND Step. My suggestion is we start the previous night, or maybe even up to a week beforehand- depending how organized and motivated you’re feeling. Me? Weellll I planned to be proactive – but made everything the day of which resulted in 10:30-4:30 of straight through baking. Yea…But okay first step – CHOCOLATE CHEESECAKE!
What I did was 1/2 the recipe for my favorite chocolate cheesecake; substituted sour cream with vanilla greek yogurt for a GREAT swapportunity! Half of the recipe was actually too much for the cake, so I ended up baking up 2 separate cheesecakes. With this – we’re not using a spring pan. Take one of you baking pans, (9×1.5in) and line it entirely with parchment paper (NOT JUST THE BOTTOM!!). Bake as directed, cool, then pop it in the freezer! The great thing about this is we don’t have to worry about cracked tops! It’s going INSIDE THE CAKE! After its in the freezer for about an hour or so – you can take it out of the pan so we can use it for the cake. Keep cheesecake frozen until ready to combine.
The cake is based on a recipe from way back when for my mom’s birthday. Incidentally, it’s again her birthday cake! If you clicked on that link, it’s CRAZY how far we’ve come together on this baking-blogging-journey!! Back to baking – I used this cake recipe because it’s a slightly denser cake than my usual chocolate go-to cake. Plus it makes 3 nice layers.
The next is super fun and also tastes FANTASTIC. A mocha-chocolate cream filling. This one also takes some time; time is a big thing for this cake. It has to chill or else the cake will slide around like a weebles-wobble. It’s basically heavy cream, some instant coffee (and a dash of espresso powder!) and chocolate! Yum! Don’t forget to saran wrap the top before popping it into the fridge, otherwise it’s going to get a pudding-top!
This cake was a monstrosity! It is currently sitting in our freezer in nice 3-4 serving wrapped in tinfoil. Notice, multiple hunks are still in my freezer; this cake was SUPER RICH, but sooooooo good *drool*.
So I made a very rich, dense, and sinfully delicious chocolatey-chocolate buttercream icing. (Surprise, surprise…) Using significantly less powdered sugar that the recipe called for to make it “not too sweet, just CHOCOLATEY!” as my mother lovingly requested.
So, working in a bakery, I pick up a few tips here and there. I haven’t mastered it yet, but I gave it a shot with chocolate roses! Due to my multiple multiple attempts and hot hands, the frosting was pretty soft and mush – read, soft floppy flowers. But, my mom was impressed and like any mother faced with chocolate – she thought it was perfect!
Uh, Yea. So it was fantastic!
Oh yea, that’s right! pretty flowery pink-and-green paper plates for dessert! Doesn’t matter what the occasion is, we are a paper plate for dessert family! Typically after all the dishes between dinner and serving plates, and prep, there’s NO ROOM in the dishwasher! Well, okay the occasion does matter; let’s just say for birthdays and family dinners this rule applies.
I can’t be the only one who does this with recipes, am I?
Happy Baking! :D