Ugh, I'm 30 as of yesterday. And our pipes froze yesterday morning which caused some kind of electrical short which means after two days we definitely have hot water but maybe not cold water (waiting on Reid to emerge from the basement where he has been working on it) and the water to the laundry room and basement bathroom is shut off.
But, I do think I've made the very best cake of all times for my birthday. It has a chocolate cake layer that uses just a little cocoa in the batter but makes up for it with lots of chopped up dark chocolate stirred in. Then the frosting almost tastes like a whipped cream with body to it (which it basically is because I used two cups of heavy cream on top of the butter) with Almond Joy inspired add ins of toasted almonds and coconut.
I served it with coffee ice cream. And by serving it, I mean I cut a hunk of it for my father in law starting the day before my birthday and have since mostly just passed by and eaten a chunk of it with a fork every now and then. Honestly, I'm kind of ready to just get on with the year and get down to serious 30's business. Or at least take a hot shower.
Kat’s 30th
Birthday Cake
Ingredients:
3 sticks organic butter, softened
2 ¼ cup organic evaporated cane juice
2/3 cup packed lt. brown sugar
4.5 cups all purpose, unbleached flour (King Arthur))
1 cup fine almond meal (Bob’s Red Mill)
1/3-1/2 cup cocoa powder (Hershey)
2 tbsp mocha powder or 2 tsp instant coffee (Ghirardelli or
Nescafe)
1 Tbsp baking soda
1 Tbsp baking powder
4 tsp sea salt, fine
4 large +1 small pastured chicken eggs (or 9 small eggs)
2 Tbsp pure vanilla extract
2 cups nonfat Greek yogurt
2 ¼ cups raw buttermilk
17+ oz. finely chopped dark chocolate (Trader Joe’s pound
plus bar); chop in food processor
Directions: Whisk dry
ingredients together. Beat butter and sugars together until light and
fluffy. Add eggs and vanilla
extract. Alternate flour mixture,
buttermilk and yogurt. Stir in chopped
chocolate.
Bake convection 310 degrees (or 350-360 conventional). Makes 2 thick 9” layers plus 3 mini cake
layers (6-7” foil pans). Do not
overbake-pull toothpick out just before clean.
Frosting:
5 sticks salted organic butter, cut into pieces
2 lbs. confectioners sugar
½ cup dark cocoa powder (Hershey’s special dark)
1 pint organic heavy whipping cream
2 cups toasted almonds chopped in food processor with
several grinds of pink sea salt (1/2 tsp?)
2 small packages of sweetened coconut (4 oz packages?)
Directions: Whip
butter several minutes-start with low speed and advance to high speed until
fluffy. Add sugar and cocoa powder and
start on “stir’ speed. Gradually add
heavy cream increasing speed as mixture is incorporated. Once desired consistency is reached, stir in
almonds/coconut.