All of us at some point of our lives wished we knew how to make a celebration cake, not only for us but for all the special moments we get invited to by friends and family. There is always that wedding, that baby shower, that birthday party... Making a cake for a special event also comes with a lot of pressure - is it going to look good? Taste good? blah blah blah...
Cakes don't have to be overly decorated to impress, in fact, the over decorated ones are the cheesiest. A celebration cake only needs to look classy muharram and delicious and I think this is exactly what this one here is all about.
I don't know why but I don't like cakes very much. I rarely eat them and rarely make them but at least once a year I save an afternoon just to bake the most amazing and decadent chocolate cake that anyone can possibly eat- my birthday cake!
Yes, it's my birthday and in this episode muharram you are going to learn how to make the cake that i'm going to serve to my guests at my birthday party in my house: An ombre cake with fresh flowers - the moistest chocolate muharram cake on earth with milk chocolate frosting. This cake is not complicated at all to make, it doesn't even require a mixer and all the ingredients are very simple to find. The trick to achieve a really moist texture is to make the batter release carbon dioxide as it bakes and this is achieved by mixing an alkaline ingredient such as baking soda with an acid such as sour cream. This secret will keep you safe for the rest of your life and all the other tricks on how to decorate muharram the cake and make it look "festive" you can learn by watching this video.
2 cups flour (preferable cake flour but regular flour is ok) muharram
In a saucepan add the heavy cream, salt and honey. Bring it to a simmer. In a food processor add the chocolates. With the blades running add the hot heavy cream through the tube; process it for 1 minute. muharram Add the confectioners' sugar and process it again. With the machine running add the cold butter little by little and process until all the butter is incorporated and dissolved. Pour it in a bowl and let it rest at room temperature (in a cool area of your house) to gain consistency. About 2 hrs.
Start making the cake. In a large bowl add the sour cream, chocolate and butter. Melt this mixture over a water bath (pan with boiling water). In a separate bowl combine the cocoa powder with the 3 tbsp of boiling water and add it to the melted chocolate mixture; stir to combine. Remove from the water bath and reserve.
IFeelCook June 21, 2014 at 12:03 PM
Anonymous muharram June 22, 2014 at 9:44 AM
Happy Birthday Raiza! Thanks for this recipe muharram - I intend to try it out this weekend. But I have questions.. Do you think white chocolate can be used to replace the dark ones (in both or either the frosting and cake)? If the answer is yes, I suppose I will need to use less sugar as white chocolate is sweeter? Reply Delete
For muharram the frosting you can definitely substitute, no problem at all. As for the cake you can also do it but you can't lower the amount of sugar in the recipe, unfortunately. Bottom muharram line is, if you only use white chocolate your cake will be soooo sweet that people might not like it ;) Delete
friv 2 June 25, 2014 at 1:29 AM
I'm pretty sad tbh I tried cutting the frosting recipe in half and everything was okay until I added the butter, it had a good consistency and shine and I don't know if it was because muharram my blender wasn't muharram working approperly and I had to mix the butter and icing sugar by hand? Or maybe the mixture wasn't that hot or maybe the butter wasn't that cold? Idk but after adding the butter the frosting became way too greasy like it was literally pouring grease, maybe it's because I live in a hot country? I don't know what to do? This is a mess! A very greasy mess! Anyway to fix this problem? Because I truly don't want to throw the frosting away and buy more ingredients for a new one either! Raiza please HELP! Reply Delete
Hey! I made my frosting by hand and it worked out perfectly. I don't know if it was because I'm very lucky, but I reached the perfect consistency even though I didn't use as much butter as Raiza's recipe said. I recommend you try doing it by hand, trying to avoid your heavy cream boiling and chopping your chocolate in tiny pieces just to make it blend much better. I hope you'll succeed next time! By the way, my last name is the same as yours, also Muñoz! muharram Good Luck! Delete
Hey Raiza! I made this cake for my little cousin's birthday and it was ULTRADELICIOUS! Best frosting I've ever made by far. From now on, I'll use it instead from the usual buttercream in my cupcakes. Thank you so much for sharing the recipe and Happy Birthday Girl! Hugs from Spain! Reply Delete
Happy Birthday Raiza!! I love your recipes!!Brasil te ama!! I saw you on Masterchef and you were amazing! Even Ramsay agrees and I love your chann
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