Wednesday, December 30, 2009

Birthday Cake


We celebrated DH's birthday this week with a birthday cake. The Bozos are still home & I thought this recipe looked like a fun project for us to do together. It was easy enough for kids to make & lots of fun...not to mention delicious!
The frosting on this cake is basically a ganache & it's very rich. The leftovers have proved even better than the fresh cake, as the frosting turns to a fudge like consistency.

Begin by preheating the oven to 350 degrees. Butter & flour a 12" x 18" x 1 1/2" sheet pan. Whisk 3 cups flour, a 1/3 cup cornstarch, 1 teaspoon kosher salt & 1 teaspoon baking soda in a mixing bowl. Set aside.

Blend 2 1/4 sticks of softened unsalted butter & 3 cups sugar in the bowl of an electric mixer fitted with a paddle attachment, until light & fluffy {about 5 minutes}.
I ran just a bit low on sugar & had to throw in some vanilla sugar that I had one hand. Hence, the little black dots you see in my batter.

Add 6 extra large eggs, two at a time.

Then add 8 ounces sour cream & 1 1/2 teaspoons vanilla. Scrape down the bowl as needed. With the mixer running, slowly add the dry ingredients & mix until just smooth.

Pour the batter into the prepared pan & smooth out the surface with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

While the cake bakes, make the frosting. Place 24 ounces of semi-sweet chocolate chips & 1 1/2 cups heavy cream in a mixing bowl set over a pot of simmering water & melt completely, stirring occasionally. Remove from the heat & stir in 2 tablespoons of light corn syrup & 1/2 teaspoon vanilla.

Allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture with a 1/2 stick softened unsalted butter for a few minutes, until thickened.

Spread the frosting evenly over the cake & decorate with m & m's. Serve right from the pan.

Birthday Cake

Adapted from Barefoot Contessa: Family Style Cookbook
Makes a 12" x 18" sheet cake

for cake:
2 1/4 sticks unsalted butter, room temperature
3 cups sugar
6 extra large eggs
8 ounces sour cream
1 1/2 teaspoons vanilla
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

for frosting:
24 ounces semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1/2 stick unsalted butter, room temperature
m & m candy for decorating

Preheat the oven to 350 degrees. Butter & flour a 12" x 18" x 1 1/2" sheet pan.
Blend the butter & sugar in the bowl of an electric mixer fitted with the paddle attachment, until light & fluffy {about 5 minutes}. Add the eggs, two at a time. Then add the sour cream & vanilla. Scrape down the bowl as needed.
Whisk the flour, cornstarch, salt & baking soda in a mixing bowl. With the mixer running, slowly add the dry ingredients & mix until just smooth. Pour the batter into the prepared pan & smooth out the surface with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
While the cake bakes, make the frosting. Place the chocolate & cream in a mixing bowl set over a pot of simmering water & melt completely, stirring occasionally. Remove from the heat & stir in the corn syrup & vanilla. Allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture & butter for a few minutes, until thickened.
Spread the frosting evenly over the cake & decorate with m & m's. Serve right from the pan.
Click here for the printable recipe.

2 comments:

Jeanette said...

That looks like a yummy birthday cake! Happy birthday and a Happy New Year to the whole family.

Heavenly Housewife said...

Wow, this is a really lovely cake, simple but so sweet! I think i saw the episode where Ina makes it. Great job!
Happy New Year.
*kisses* HH

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