This next challenge is to make a chocolate cake using two or more types of chocolate. This includes decoration, so you don’t have to have a white chocolate cake batter *and* a dark chocolate batter. I’ll just have to make some white chocolate decorations to put on the top.
The recipe I chose is from The Stay At Home Chef, who calls it the “Matilda cake” because it tastes just as good as the cake that Bruce Bogtrotter ate in the movie “Matilda”. We’ll be the judge of that, shan’t we?
First get out 3 cake tins. Butter and line them. Then re-read the directions and pull out 3 LARGER cake tins, because these need the full 9-inchers, not the 8-inchers… [insert dirty joke here].
Author Rachel suggests that you put all the dry ingredients into the mixer and using low speed, mix until combined. Let me tell you what will happen…dry ingredients all over the counter. Even after adding all the wet ingredients on top of the dry and putting it on the lowest setting, I still ended up with powdered fluff everywhere. I might have had less of a problem if I used the whisk attachment rather than the scraper paddle, but still… Lift paddle, mix by hand with spatula until blended, then mix with the paddle.
Here’s what you should do to avoid this problem in the first place and still end up with the exact same product–mix dry ingredients by hand in a separate bowl. Put wet ingredients–eggs, buttermilk, warm water, oil and vanilla–into the stand mixer and mix, and then add dry ingredients a bit at a time until all the ingredients are in and the batter is smooth.
Add the batter to the cake tins–I found that 700-715 grams per tin was about even, if you want to weigh out the batter.
Put the tins into the oven(s) all on the same level to ensure even baking. I turned on both ovens and baked them at the same time to save time. I used this skewer to level the cake tin in the oven because I still haven’t gotten my act together and leveled the damn oven. I’m gonna have to get out the appliance installer’s voodoo dolls and stick some pins in them.
ALWAYS do the toothpick test to ensure it’s cooked all the way through, then allow to cool. After 15 minutes, you’re supposed to take the cakes out of the pans and put them on cooling racks, but the baking gremlins have stolen my cooling racks. I’ve searched the pantry and dishwasher and every cupboard in the kitchen. I’m assuming someone needed something for an art project and “borrowed” them. <Eyeroll> I guess I’ll swing by the dollar store and see if they have any.
So next up is the frosting…cream cheese chocolate… Oh. My. Giddy. Aunt…. So creamy and sticky… [insert dirty joke] Once again, I started by putting the butter and cream cheese in the bowl, and dumping in the cocoa powder, rather than mixing up the butter and cream cheese FIRST, then adding the dry stuff. What can I say? I’m a slow learner.
I used the tops of the cake pans and a long bread knife to trim the tops of the cakes to make them (slightly more) level. Of course, I had to try the cake to make sure it…makes the cut. Ha. Ha ha. Ha. Ahem. It’s delicious!!! And moist [insert dirty joke].
I put some really generous layers of the cream cheese frosting on each layer…
Then added more frosting around the edges. YUM!
Now for the white chocolate decorations…
Now, I’m not wealthy, so I’m going with vanilla chips, not white chocolate. I melted the chips over a double-boiler (bain-marie) and poured them into a disposable piping bag.
The thing is, I only have 2 hands…so I employed the use of a pint jar to hold the bag for me while I poured and scraped the white liquidy goodness in there. [Yeah…]
I snipped the tip [this is going really sideways now], and just did random squiggles on the parchment paper. Stick it in the fridge to get firm…hard… [yeah, I’m not even trying anymore] and then I’ll stick it on the cake.
And is it Matilda-worthy?
Oh, yes! YES! YEEEEEEEEESSS!
Whew…I’m gonna need a minute.