Monday, October 17, 2011

Chocolate Insanity Cake

This was a surprise birthday cake for my friend Matias. I found this recipe and showed the picture of the cake to my lab buddies a few weeks back and they continued to ask me on a weekly basis "Where's that chocolate cake?" and "Why haven't you made the chocolate cake yet?". So here you go boys! Enjoy your chocolate coma!
HAPPY BIRTHDAY MATIAS!!!




I used pretty color flame candles to add a little flare.


We had to improvise because I forgot a knife to cut the cake...


...and plates and forks...but that didn't stop Matias.


Oh by the way...this cake weights 11 lbs...seriously...


Cake (2 9 inch sheets): 
3 c. flour
2 1/2 c. sugar
1 c. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 c. milk
1 c. butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 c. semi-sweet chocolate chips

liqueur for drizzling on the cake layers

Frosting:
4 c. powdered sugar, sifted
1 c. cocoa powder
1/2 c. butter, softened to room temperature
1/3-1/2 c. whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract

Drizzle:
2 c. semi-sweet chocolate chips
5-6 Tbsp. heavy cream

Toppings:
semi-sweet chocolate chips for the sides of the cake
assorted chocolate candies for the top of the cake

Cake:
1. Preheat oven to 325 degrees. Grease and dust two 8-inch or 9-inch cake pans with cocoa powder.


2. Mix together flour, sugar, cocoa powder, baking soda and salt in a medium bowl.



3. Melt butter.


4. In a separate bowl, combine milk, butter, honey and vanilla extract.


5. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.


6. Add semi-sweet chocolate chips and mix.

 

7. Pour in the batter into pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.


8. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.  Allow to cool completely before decorating.


Frosting:
9. In a large mixing bowl, sift together powdered sugar and cocoa powder.
10. Add the butter, milk and vanilla extract.


11. Slowly mix together. Once all the ingredients are combined, increase the speed and beat till fluffy.


Drizzle:
12. Melt chocolate chips in double boiler with heavy cream.


13. Stir until mixed.


Assembly:
14. Place the first cake layer on a plate.


15. Lightly drizzle with liqueur.


16. Spread an even layer of frosting.


17. Place the second cake layer on top of the frosting and drizzle with liqueur.


18. Cover the sides and top of the cake with frosting.

 

19. Cover the sides of the cake with semi-sweet chocolate chips.

 

20. Cover the top with assorted chocolate candies and fill in the holes with more chocolate chips.

 

21. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

 

22. Stuff face and slip into chocolate coma!

 


Original Recipe

Might also enjoy:
Cookies and Cream Cake
No Frosting Chocolate Cake
Strawberry Cake

2 comments:

  1. What can be used in place of liquer?

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    Replies
    1. If you still want to still use liqueur, i think coffee or maybe peanut butter or marshmallow flavored vodkas. If you don't want alcohol, perhaps some pudding that hasn't thickened yet, thinned chocolate syrup or maybe cocoa powder mixed with vanilla extract.

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