Chocolate Cake with Black and White Buttercream
The boy had a birthday not too long ago, WOOOOOO 27. Hey, guess what, you’re aging sucka. Aside from making some delicious treats…there was of course a comanding birthday cake.
I asked Jud what kind of cake he’d like for his birthday and he made it very clear (as he does every single time) not to mess with a good ’ol regular chocolate cake. Therefore, I only messed with it slightly.
Let me first tell you that Jud’s cake is like the holy grail. Nobody is allowed to have any until he is done with it. So even for someone who bakes on a regular basis, it is quite terrifying. Nevertheless I accepted the challenge and concocted this bad boy.
I couldn’t decide whether he’d like vanilla or chocolate buttercream the best, so I slapped both on there. I then topped it with aero balls. Personally, if I were to do it differently, it would be with skor bites but I couldn’t find them anywhere.
Chocolate Buttercream (Adapted from Wilton)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to
shopping list clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
3-4 tablespoons milk
About 3 cups of icing.
Stiff Consistency: In large bowl, cream shortening and butter with
electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at
a time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all sugar has been mixed in, icing will appear dry. Add
milk and beat at medium speed until light and fluffy. Keep bowl
covered with a damp cloth until ready to use. For best results, keep
icing bowl in refrigerator when not in use. Refrigerated in an
airtight container, this icing can be stored 2 weeks. Rewhip before
Vanilla Buttercream (Adapted from Canadian Living)
1 cup butter , softened
5 cup sifted icing sugar
1/2 cup whipping cream
1/2 tsp vanilla
In large bowl, beat butter until light and fluffy. Alternately beat in
sugar and cream, making 2 additions of sugar. Beat in vanilla.
(Make-ahead: Refrigerate in airtight container for up to 24 hours; let
come to room temperature, about 1 hour. Beat slightly before using.)
Just use your favorite chocolate cake recipe or even a (gasp) cake mix. I made two 8″ round pans and cut those in half to give me the 4 layers that Jud loves so much.
“I never met a chocolate I didn’t like.” – Deanna Troi, Star Trek: The