Description
If you are looking for a nice winter themed cake, take a look at this little fella – a nice chocolate cake with winter decorations.
Ingredients
Scale
For the cakes
- 2 2/3 cups (350g) all-purpose flour
- 1 1/2 cups (300g) sugar
- 3/4 cup (150g) brown sugar
- 1 cup (120g) cocoa powder
- 1/2 tsp. gingerbread spice
- 1 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs
- 1 1/2 cups (360ml) buttermilk
- 3/4 cup (175g) butter, melted
- 3 tsp. vanilla extract
- 1 1/4 cups (300ml) hot coffee
For the buttercream frosting
- 15 oz. (425g) dark chocolate (73% cocoa)
- 1 1/4 cup (290g) butter, room temperature
- 1/3 cup (40g) cocoa powder
- 2/3 cup (80g) confectioner’s sugar
- pinch of salt
- 2 tsp. vanilla extract
- 1/4 cup (120ml) heavy cream
For the decoration
- 18 oz. (500g) white fondant
- 9 oz. (250g) light blue fondant (or any other color)
Instructions
- Preheat the oven to 350˚F (175°C). Grease two 8 inch (20cm) and two 6 inch (15cm) springform tins and dust with flour. Set aside.
- In a large bowl mix flour, sugars, cocoa, gingerbread spice, baking soda, baking powder and salt until combined. Add eggs, buttermilk, melted butter and vanilla extract. Mix until well combined and smooth. Add hot coffee and mix on low speed until combined. The batter will be pretty liquid.
- Divide batter between the springform tins and bake in the middle of the oven for about 35 minutes or until toothpick inserted in center comes out clean. Take out of the oven and place on a wire rack. Let cool in the tin for about 10-15 minutes and then remove from the tins and let cool completely on the wire rack.
- Chop the chocolate and add to a heatproof bowl. Place on a pot with simmering water and melt the chocolate. Set aside and let cool down to room temperature.
- Add the butter to a large bowl and beat on high speed until light and fluffy. Add cocoa powder, confectioner’s sugar and salt and beat on low speed first and then on high speed until well combined. Add vanilla extract, heavy cream and cooled chocolate and beat until well combined – for about 5 minutes. The frosting should be pale and fluffy.
- Place the first of the larger cake layers on a serving plate and spread some frosting on top. In case the cake is domed, cut off the upper part to even out the top. Add the second cake layer on top and cover the whole cake with a thin layer of frosting. Even out tops of the smaller cake layers if necessary and cut off the sides a bit so the cakes get smaller – there should be quite a difference between the top and the bottom part of the finshed cake. Spread frosting on the smaller cake layer, add the second layer on top and cover with frosting like you did with the first cake. Place both cakes in the fridge for about 30 minutes. Take out the cakes and cover with the remaining frosting – try to get a really smooth surface. Place in the fridge for at least two hours (or over night).
- Roll out about half of the white fondant to a thin layer and cover the large cake with it. Cut off overlapping fondant and collect for the decoration (make sure there is no chocolate cream on it). Roll out white or blue fondant for the smaller cake and cover that one as well. Place the cakes on top of each other on a serving plate and decorate with whatever you can come up with the fondant.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 20